Exploring hydrogen cyanide variation in cassava leaves and effective removal strategies

Cassava leaves have significant nutritional potential, but their high content of cyanogenic glycosides, which are synthesized as a defense mechanism and release hydrogen cyanide (HCN), poses a challenge using leaves as a potential food. This study evaluated the variation of HCN content in cassava leaves from seven and five cultivars at two stages after planting, respectively (seven and nine months). HCN levels ranged from 1800 to 2761 mg kg-1 (ppm) at seven months of age, with significant biological variation observed within cultivars. A reduction in HCN content was noted at nine months of age, with a maximum decrease of 74 % in one cultivar. Additionally, treatments involving crushing leaves followed boiling with NaHCO3 resulted in 90 % HCN reduction. This research highlights the importance of understanding HCN variability across cultivars and plant ages and suggests practical methods to reduce HCN content in leaves, making them a potential safer alternative nutritional source.