Are the lives of people who consume cassava jeopardized and how?

Question

It is understood that cassava contains cyanide. Should it be removed as food since the poison exposes to danger?

Answer 1

The cassava plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorous (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein if, and only if, supplemented with the amino acid methionine.
The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava. Cassava varieties are often categorized as either "sweet" or "bitter", signifying the absence or presence of toxic levels of cyanogenic glucosides. The so-called "sweet" (actually "not bitter") cultivars can produce as little as 20 milligrams of cyanide (HCN) per kilogram of fresh roots, while "bitter" ones may produce more than 50 times as much (1 g/kg). Cassavas grown during drought are especially high in these toxins
For some smaller-rooted "sweet" varieties, cooking is sufficient to eliminate all toxicity. The larger-rooted "bitter" varieties used for production of flour or starch must be processed to remove the cyanogenic glucosides. The large roots are peeled and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. The starch grains that float to the surface during the soaking process are also used in cooking.

Answer 2

Cassava must be cooked in order to reduce the toxicology levels to permit human consummation. It is an important source of vegetable protein, and, therefore, is an important food source for poorer populations; particularly in Africa. As such, it should remain on the food list; understanding that consumers are familiar with its properties and prepare it accordingly.