Cyanogenic glucosides in some cassava products (cassava flour, fufu and garri) obtained from the market in Okada town, Edo State, Nigeria were determined. The cyanide content of the samples determined ranged from 5 to 10 ppm and falls within the acceptable limit of 10 mg HCN equivalent/kg dry weight recommended by FAO. Fufu product has the highest cyanide concentration of 10 ppm while garri has the lowest value of 5 ppm. The result shows that consumption of cassava products does not pose any health risk to the local consumers although epidemiological studies have shown that exposure to small doses given over a long period of time can produce histological changes in the central nervous system.
Key words: Manihot exculenta, cyanogenic glucosides, toxicity.
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