Traditional Processing Techniques in Detoxifying Cassava Root Tubers: Principles and Concepts

The tubers of cassava (Manihot esculenta), a high-carbohydrate, staple food in many tropical countries, contain high levels of cyanogenic glycosides which release the well-known poisonous gas hydrogen cyanide (Gershenzon, 2002). Cases of acute poisoning from ingestion of cassava are occasionally reported (Hanlon, 1981) meaning that the traditional detoxification methods employed to remove cynogenic glycosides from cassava are not completely effective (Gershenzon, 2002). This manuscript attempts to redress the problem by providing some effective traditional processing techniques used by some Ugandan communities to detoxify cassava root tubers to levels suitable for human consumption and it is useful to any person who consumes cassava.

Morgan Andama obtained his Master of Science in Biology from Mbarara University of Science and Technology in 2011 and a First Class with Honours Bachelor of Science with Education degree from the same University in 2008. Since 2011, he has been lecturing in Biology Department, Faculty of Science, Mbarara University of Science and Technology.