Cassava is a staple food which is generally consumed by most Western and central Africa. It is a cheap source of carbohydrates and it is famous for the presence of free and bound cyanogenic glucosides, Linamarin and lotaustralin.
Exposure to cyanide when properly not fermented can lead to health hazards such as Rapid breathing, tremors, neurological effects and thyroid effects.
The result of the present study shows that a longer period of fermentation reduces the cyanide content in cassava mash and toasted garri to appreciable safe level.
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