Cassava or also known as sweet potato is a typical food village that much-loved community. But who would have thought that cassava contains a dangerous poison. However, the levels differ depending on the variety. The bitter cassava that has the Latin name Manihot glaziovii (known as poison or rubber cassava) is much higher than the sweet cassava consumed daily (Manihot utilissima). Toxins present in cassava are usually concentrated in the leaves and cassava tubers, the toxin is known as cyanogenic glycoside compound; linamarin and lotaustralin which the enzyme can produce cyanide acid.
Cyanide is known as a cold-blooded and hard-to-detect killer, it is tasteless, odorless and colorless. The only indicator to know cyanide is in cassava is the bluish color that appears on the tubers when exposed to air. Cyanide poison will be much reduced when heated. Usually the victim is poisoned due to wrong in processing cassava because cooking tuber or leaf is not perfect. So, for those of you who already know this do not ever eat the leaves or cassava tubers in a raw or semi-cooked condition because it is very dangerous
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