{UAH} Dr. Sylvia Baluka - Cassava Cyanide Levels

Interesting Article

http://www.newvision.co.ug/news/658580-cassava-promoters-as-uganda-s-staple-food-should-consider-safety-issues.html

The cyanide levels in unprocessed cassava are high enough to produce serious effects of cyanide poisoning including nervous signs such as mental confusion, muscular paralysis, and respiratory distress that are associated with chronic consumption. Detoxification of cassava is traditionally a multistep process that includes chopping, grinding or  washing that help to remove the toxic chemicals.

Fermentation and boiling processes are also used among traditional procedures for production of cassava flour. Inspite having processing procedures that can greatly reduce the levels of hydrogen cyanide from cassava products, the hazard of chronic cyanide poisoning from cassava remains significant in some communities.

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Bwanika Nakyesawa Luwero

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