Depending on the variety and traditional method, processing can involve several steps.
These may include:
- Peeling
- Cutting or grating
- Soaking
- Fermenting
- Drying
- Boiling
- Thorough cooking
These processes help reduce the concentration of cyanogenic compounds.
The exact method depends on the type of cassava and the local food tradition.
Soaking and Processing
One method mentioned in discussions of cassava safety involves soaking the cassava for an extended period.
Some traditional processing methods may involve soaking for many hours, sometimes up to a day, followed by additional processing and cooking.
The purpose
