Table 17.

Efficacy of combined processing techniques for lowering the cyanide content of bitter cassava in various African food items (taken from the review of Montagnac et al., 2009)

Food item	Processing techniques	Used in e.g.	CN− retention
Fufu	Soaking of fresh roots for 3 days, followed by sun drying for 3 days	Ghana, Nigeria	2.2%
Gari	Soaking, fermentation, roasting	Nigeria	1.8%
Akyeke	Grating, fermenting for 5 days, washing and drying, steaming	Ghana	2%