Cassava consumption and the risk from cyanide poisoning

Cassava is acknowledged by many as a major food source, and it can be processed into various by-products such as, garri, tapioca, fufu, flour, starch, etc. Enormous clinical and experimental research has now made cassava to be recognised not only for its importance in the food industry but also in non-food industries. Its importance in the production of drugs, biofuels and etcetera cannot be over emphasised. Nevertheless, a major hitch to the maximum utilization of this versatile plant is the presence of cyanogenic compounds that are distributed all over the plant. The emergence of hybrid varieties and other conventional methods have however helped to reduce this limitation of the plant, thus increasing its usability. This review seeks to establish an insight into the entirety of the plant, its distribution, physicochemical properties, phytochemicals, nutritional value, cyanide content and methods by which the risk of cyanide poisoning from cassava consumption can be attenuated.