The quantity of cyanide present in the leaves after traditional cooking of cassava does not constitute a danger for the consumer, but research is being pursued to eliminate all of the cyanide.
References
1.
SingT. P., “Selection du Manioc pour la Résistance aux Pestes. et Maladies en République du Zaïre.”PronamIII: 3 (1979).
2.
LambrechtsA., “Enquête Alimentaire et Agricole dans les Populations Rurales du Haut-Katanga,”11: 69 (1961).
3.
KadiataMbiyangandu, “Rapport d'Activités 2ième semestre.”I. R. S. Lubumbashi, 1979.
4.
BedeN. Okigbo, “Nutritional Implications of Projects Giving High Priority to the Production of Staples of Low Nutritive Quality: The Case for Cassava,”Food and Nutrition Bull., 2: 1–10 (1980).
5.
CookeR. D., “The Effects of Simple Processing on the Cyanide Content of Cassava Chips,”J. Food Technol. TPI, 13: 299 (1978).
