Safeguarding health: Celebrating a legacy of safe cassava foods

Abstract

Cassava (Manihot esculenta Crantz) is a crucial staple food for over 800 million people worldwide, particularly in tropical regions of Africa, Asia, and Latin America. Despite its nutritional significance as a major source of carbohydrates, cassava contains cyanogenic glucosides like linamarin and lotaustralin, which can release toxic hydrogen cyanide (HCN) when hydrolyzed. This inherent toxicity poses significant health risks, necessitating proper processing and preparation methods to ensure safety. Celebrating the legacy of safe cassava foods involves not only recognizing past achievements but also committing to future advancements that ensure food security and public health in cassava-consuming regions. This book chapter offers a detailed overview of cassava’s nutritional value and health benefits, highlighting processing methods and common safety hazards. It also explores innovative techniques for detecting and mitigating contaminants, along with recent advancements in processing technologies to reduce safety risks associated with cassava consumption. This book chapter highlights the collaborative efforts of scientists, farmers, policymakers, and communities in maintaining the safety of cassava foods. By celebrating these achievements, it emphasizes the critical need for ongoing research and innovation to address the challenges associated with cassava and cassava-products toxicity.