Safety profile

Cassava root contains natural toxic cyanogenic glycoside compounds linamarin and methyl linamarin. Injury to tuber releases linamarase enzyme from the ruptured cells, which then converts linamarin to poisonous hydrocyanic acid (HCN). It is therefore, consumption of raw cassava root results in cyanide poisoning with symptoms of vomiting, nausea, dizziness, stomach pains, headache, and death. In general, cyanide content is substantially higher in its outer part and peel. While peeling lessens the cyanide content, sun drying, and soaking followed by boiling in salt vinegar water results in evaporation of this compound and makes it safe for human consumption.