“Cassava tubers contain a varying quantity of cyanogenic glucosides which protect the root against attack by animals and insects. Appropriate processing before consumption can reduce cyanogenic glucoside content of cassava. When high cyanogenic cassava is not processed correctly, high dietary cyanide exposure occurs,” a research published by WHO states.”
“This often happens during times of famine and war. Cyanide in cassava is associated with acute cyanide poisoning and several diseases including konzo.
“Konzo is an irreversible spastic paraparesis of sudden onset, associated with the consumption of bitter cassava 22, 23 and a low protein intake. It is a disease of extreme poverty. Konzo mostly occurs in epidemics, but sporadic cases are also reported.”
If cooked and consumed properly and moderately – by soaking peeled cassava in water 24 hours before preparation, or by boiling it and drying it in the sun – cassava is a significant source of carbs, fiber, vitamins, and minerals.
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