Hello hive
We have different types of cassava, each contains cyanide content and this is what makes it different from the other.
We have the sweet cassava and the other one is the bitter cassava.
These are the two different types of cassava I have seen so far during my farming experience.
The sweet cassava has does not have any Trace of red on it leaf or stem but the bitter cassava has red in it leaf
The sweet cassava has low levels of cyanogenic in it can be consumed directly without any process of reducing it before consumption, while the second one one the other hand contains cyanide is higher than the sweet cassava and these types requires much process to reduce the excess cyanide in it before it can be consumed.
These are some of the method in which the cyanide can be removed.
By soaking the cassava:it helps to reduce the cyanide in which some of the cyanide will release into the water.
Drying: these method some of it is release into the air, the third one is
Grating:in these method when grating it some are released through the water that comes out of the cassava.
Uses of each of the cassava
These are some of the uses of sweet cassava
It can be eaten raw
It can be eaten when boiled or fried just like yam, some people eat it with fried egg in some local area they prefer using palm oil with salt to eat it
Bitter cassava even with it higher compound of cyanide is use in various ways, for animals feed, for pharmaceutical and many manufacturing industry use it for production of things like biscuits,flour and other things
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