Yet Another Way to Get Rid of Cyanide from Cassava

Cassava or kamoteng kahoy is popularly known to have poisonous cyanide. It is poisonous if sufficient amount is inhaled or adequate quantity is consumed.

A student was selling cassava suman in between classes to cover her tuition fees, daily allowance and other school needs. Selling in school premises without administrative permission is illegal. I hope this instance is an exception.

A short interview:

What was that?

It was suman made of cassava. A mixture of grated cassava and sugar. It was wrapped in banana leaves and boiled.

Was that soft or hard? If the kamoteng kahoy used was matured, then the resulting product will be tougher than normal.

The texture was normal. Not too soft and not too hard.

Was that safe to consume? It might contain harmful cyanide enough to send me to hospital or even worse.

It was safe. We pressed out the juice thoroughly after grating, to remove any possible danger substance.

The popular way of removing or avoiding the harmful chemical are by harvesting young but plumb roots and by fermentation. Pressing out the liquid after grating is an addition to mentioned methods. It might not rid of cyanide completely but it will sure remove significant amounts.

How about the nutrients? Loss of juice sure took away nutrients.

Cassava is a rich source of carbohydrates, the energy giving carbs. The main reason why we are eating cassava is to get energy. Take a variety of nutritious foods like fruits and green leafy vegetables for a balance nourishment.