1. Cassava does not contain cyanide per se but contain cyanogenic glycosides that when eaten or processed are converted to cyanide. The exact amount of cyanogenic glycosides in a plant varies depending on the variety of the plant, environmental conditions, soil, water, geolocation and season.
3. Most of the toxic compounds are contained in the outer peel, which is normally stripped away and discarded before processing. The shortcut processing techniques that are frequently employed during famines can yield toxic products, particularly among people who are already malnourished and lack adequate sulphur-based amino acids necessary to help detoxify cyanide.
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