The challenges of cassava fermentation for Garri production: A case report of a woman with muscle twitching possibly due to cyanide poisoning from poor cassava fermentation

Abstract

Cassava is native plant found in the tropical region of Africa and America. The tubers harvested from this plant is a four-runner to a variety of local delicacies. Usually, the tuber is harvested after a period of maturation and is then processed in the local manner before those foods are produced. There are numerous end-product that come out of the tuber, each food article following a particular route of processing. These local techniques had been passed down from generation to generation and all local farmers know them by heart. There are some modern innovations being introduced into this previously all local process. “Garri” is one of these food end-product that is generated from cassava tuber, others being fufu, tapioca, cassava floor and starch. If properly processed, it is a good food and there is usually no ontoward effect on the consumers, but if not done as routine, cyanide which is found naturally in cassava tuber may accumulate in the tissues of the consumer and possibly cause cyanide poisoning over a period of time. This short report is that of a local farmer with muscle twitching which we suspected may have been caused by cyanide poisoning from prolonged consumption of ill-prepared/processed cassava.