ABSTRACT
The calculated nutritive value of cassava has been reported to be higher than that of corn or sorghum. Although a number of reports are available on the detailed chemical composition of cassava, the results vary widely depending on the age of the plant, variety, climatic conditions, cultural practices followed, etc. The cassava root has an average composition of 60 to 65% moisture, 30 to 35% carbohydrate, 0.2 to 0.6% ether extractives, 1 to 2% crude protein, and a comparatively low content of vitamins and minerals. Dried cassava leaves are good source of proteins, minerals, and vitamins. From very early days it had been realized that cassava contained toxic principles. The first reference to this noxious principle was made by Clusius and the association of toxicity with hydrocyanic acid was first made by Henry and Boutron-Charland. The toxicity of cassava is due to the release of HCN in vivo which is a potent cytotoxin exerting a wide range of biological effects.
