Abstract

Cassava (Manihot esculenta Crantz) is an important food crop in sub-Saharan Africa due to its high carbohydrate content. This study collected 102 samples of dried cassava products, including cassava flour and chips, from households, processors, open markets, and supermarkets in seven districts of Zambia. The presence of naturally occurring cyanogenic glucosides in these products poses food safety risks to consumers. The hydrogen cyanide concentration levels in cassava chips and flour ranged from 31.64 to 101.25 and 31.32 to 121.93 mg kg^-1, respectively, across all study sites. Every sample tested exceeded the WHO’s recommended limit of 10 mg kg^-1. The mean moisture content of cassava products ranged from 10.64 to 14.00%, with the white index (WI) varying between 112.05 and 126.86 for cassava chips and 137.87 to 146.36 for cassava flour. Despite their seemingly whiter appearance, cassava chips and flour may pose a safety risk for consumption due to their elevated hydrogen cyanide (HCN) concentration. It is advisable to implement adequate and appropriate processing methods to reduce residual cyanide in cassava products to levels that comply with established standards.

Key words: Cassava product, cyanogenic glucosides, moisture content, processing.