manioc is a basic food of several
countries in Africa, South America,
Central America and Asia. It is a not
very costly source of sugar. but his
inadequate preparation can create
health problems. Manioc contains toxic
cyanides witch is transformed into
cyanhydric acids by an enzyme.

The predominantly cyanogenetic glycoside present in manioc is mentioned below

linamarine is a cyanogenetic glycoside which is transformed into cyanhydric acid (potassium cyanide) when it’s in contact with the linamarase, an enzyme which is liberated when you cut the manioc. In summary, when you cut a manioc it’s going to liberate cyanhydric acid witch is a violent poison.

Advice : It’s not because you do not cut your manioc that you will not be poisoned. Linamarine ingested can liberate potassium cyanide in the guts during digestion.

A means to get manioc partially non toxic consists to boil it. The baking of manioc makes them partially non toxic but they bring back cases of intoxication drawing away death after absorption of badly cooked manioc, particularly during the frying.

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