Children and people with low protein intake are particularly vulnerable because protein helps neutralize cyanide; in a deficiency, this protection weakens.How to disinfect cassava: simple safety rules
The good news is that cassava can be completely safe if prepared properly. In traditional cultures, this knowledge is passed down from generation to generation. Here are the basic steps:
Never eat raw cassava.
The bark and leaves contain the most glycosides.
Soaking
Grated or chopped cassava should be soaked in water for 24–48 hours. This “rinses out” much of the toxins.Boiling or frying
Heat treatment breaks down dangerous compounds. Prolonged boiling or roasting makes the root safe.Peeling
The most toxic substances are concentrated in the peel – don’t skip this stage.Balanced nutrition:
Combine cassava with protein products – meat, fish, legumes, eggs – to help the body neutralize residual toxins.
Traditions in different culture
Nigeria – the popular garri : cassava is grated, fermented, dried and roasted; the process reduces toxicity to almost zero.
Brazil – farofa and tapioca fritters; the flour goes through washing and heating before reaching the table.
Indonesia – the roots are boiled in several waters, then fried or baked; fermented products are also made.
Cassava today: future and prospects
Despite the potential risk, cassava is a promising crop:
Unpretentious – grows in poor soils and in drought.
High yield – can guarantee food security in developing countries.
Rich in starch – ideal for gluten-free cuisine and diet products.
Varieties with lower glycoside content are being developed, and industrial processing methods make it safe for the mass market.
