Effect of two ethnic processing technologies on reduction and composition of total and non-glucosidic cyanogens in cassava

► Soaking of unpeeled or peeled cassava roots affects the reduction of cyanogens. ► Soaking unpeeled roots provides higher retention of cyanogens in cassava flour. ► Soaking of peeled roots give products containing <10 mg HCN eq./kg dry weight. ► Peeling of cassava roots determines the safety of the final cassava flour. ► Cassava roots should be peeled before soaking for reduced cyanide exposure.