Abstract
Cassava (Manihot esculenta Crantz.) is a woody shrub from the plant family, Euphorbiaceae. M. esculenta is one of the major staple food in developing countries and is mostly used after it has undergone some form of preparation. One of the biggest challenges militating the usage of the crop is the presence of cyanogenic glycoside (95% linamarin and 5% lotaustralin), cyanohydrins, free cyanide, and other toxic compounds. Some of these toxic materials are naturally present in the crop, while others occur or persist as a result of flawed cassava processing or cultivation practices. Both linamarin and lotaustralin are synthesized from two amino acids isoleucine and valine in the presence of NADPH and oxygen and P450 enzymes and then transported to cassava roots where they occur in high concentrations Some widely used methods to process and reduce the amounts of cyanogenic glycosides and other toxic compounds in cassava include soaking the roots in water, drying, grating and crushing, boiling and fermentation as well as safe handling or processing techniques.
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