I have eight years of experience baking with cassava flour. NO!! cassava flour is not toxic. But there are some allergies peculiar to some people. I talked about that here.
Cassava flour is gaining more ground as a gluten-free alternative, grain-free and nut-free flour. It is the best alternative to Wheat Flour.
Some people think cyanide’s presence in cassava may have been some concern, but no, it is not. Don’t be confused by the high percentage of cyanide in cassava root; well-processed cassava flour is not toxic.
The cyanide in cassava can only be harmful if it Is consumed raw, but after undergoing a series of processing to make cassava flour, it is safe to eat and very beneficial to the body
Here is the health and nutritional benefits of cassava flour
Let me show you why cassava flour is not toxic. And how you can ensure your cassava flour will not be in case you are making it at home
But, if you want to lay your hands on certified and well-packaged cassava flour, here is my recommendation. Jeb foods cassava flour
What Is Cassava Flour
Cassava flour is produced by grating and drying the fibrous cassava root.
It is a powdery substance made from processed cassava roots that can be used in wheat flour in any recipe, and it’s a gluten-free, grain-free, and nut-free flour.
Cassava flour contains a lot of carbohydrates. A cup of cassava flour (285 g) contains approximately 110 g of carbohydrates, 5 g of fiber, and 4.5 g of sugar. It’s also high in vitamin C, with two cups providing the daily value.
Cassava flour is gaining popularity as a gluten-free, grain-free flour. It is ideal for gluten-free dieters who combine several flours to achieve the same consistency as wheat flour.
Is cassava poisonous
Do not eat raw cassava since it contains naturally occurring forms of cyanide that are dangerous to consume. Cassava is rendered harmless by soaking and cooking.
Eating raw or improperly prepared cassava might have serious consequences.
Even in areas where cassava is a standard part of the food, reports have discovered many risks associated with eating it and consuming too much active cyanide, including:
- children with crippled legs
- Iodine deficiency
- higher risk of goiter tropical ataxic neuropathy, a disorder more common in elderly persons that produces numbness in the hands
- impaired vision
- weakness,
- walking difficulties, and the sensation of something on the feet
- Death.
In addition to possessing naturally occurring cyanide, cassava can absorb contaminants from the environment. It grows near roadways and industrial.
Pollutants that cassava plants may absorb and transmit to humans include:
Pesticides, herbicides and trace metal elements.
checkout cassava flour and all about it.
What exactly are Cyanogenic Glycosides in Cassava
Cyanogenic glycosides are a class of chemical compounds found in over 2 000 plant species. It includes apples, apricots, cocoyams, cashews, cherries, and plums.
At least 25 cyanogenic glycosides have been identified in plants’ edible parts. Cyanogenic glycosides are non-toxic on their own. Cyanogenic glycosides are broken down to release hydrogen cyanide
This is hazardous to animals and humans and is induced by enzymatic hydrolysis caused by beta-glucosidase maceration of plant tissues when consumed by gut bacteria.
A cyanogenic plant’s potential toxicity is determined by its ability to produce hydrogen cyanide.
Check here to know if you are allergic to flour and which one are you to
What are the Symptoms of Cyanide Poisoning in Cassava
Acute cyanide intoxication in humans is characterized by rapid respiration, a drop in blood pressure, a rapid pulse, dizziness, headache, stomach pain, vomiting, diarrhea, mental confusion, twitching, and convulsions.
In children, paralyzed legs are associated with low iodine levels, an increased risk of goiter, poor vision, weakness, walking difficulties, and the sensation of something on the feet, intoxication, and death.
Death from cyanide poisoning can occur when the cyanide level exceeds the limit an individual can detoxify.
Humans’ acute lethal dose of hydrogen cyanide is reported to be 0.5 to 3.5 mg per kilogram of body weight. Children are especially vulnerable due to their smaller body sizes.
Chronic cyanide intoxication can result in developing a variety of conditions, including thyroid dysfunction and neurological disorders. It affects people who consume cassava and long-term and has a poor nutritional status.
Cyanide is a potent poison that can build up in the body, causing mild symptoms such as dizziness, headache, and sleep disturbances in the case of acute poisoning or more severe symptoms in the case of severe poisoning.
These more severe case symptoms include tingling and numbness in the limbs, muscle weakness, body thinning, and vision problems.
Another issue that people who eat cassava face is endemic goiter, caused by thiocyanate in the food. This compound has the potential to impair thyroid gland function.
Processing the Types of Cassava to form Cassava Flour
The sweet variety of cassava only needs to be cooked to remove toxic components.
On the other hand, the bitter cassava will require some prior processing and subsequent cooking to reduce the hydrocyanic acid content until edible.
In America, for example, cassava flour is mixed with water to form a thick dough that is stretched into a thin layer and left for about five hours.
At that point, the hydrocyanic acid, which is a gas, escapes from the dough, leaving behind edible flour.
In Africa, however, they use a different method that involves peeling the root and soaking it in water for three days to ferment. The antinutrient content is also reduced during this process.
Types of Cyanide poisoning
Individuals can be poisoned by cyanide in one of two ways. Acute and chronic poisoning. The symptoms of acute cyanide poisoning can be severe and life-threatening. Long-term exposure to trace amounts of cyanide can result in chronic cyanide poisoning.
It is worthy of note that cyanide could also be contracted through cigarette smoking, in some chemicals used to develop photographs or even in industrial areas.
Acute Cyanide Poisoning
This type of cyanide poisoning is scarce, and most victims are unintentionally exposed to it. When this happens, the symptoms are abrupt and severe. You can have the following experiences:
- Breathing difficulties
- seizure
- fainting
- Sudden cardiac arrest
If you suspect severe cyanide poisoning, seek medical attention right away. It’s a potentially deadly situation.
Chronic cyanide poisoning
This type of cyanide poisoning is usually caused by ingesting a large amount of hydrogen cyanide gas over a long period. Uncooked cassava may cause symptoms that are gradual and increase in intensity over time.
Early signs and symptoms may include:
- Headache
- Sleepiness
- Suffering from nausea
- Vomit
- Vertigo
- A deep red flush
- Other symptoms may include:
- Pupil dilation
- A weaker, faster pulse
- Scaly skin
- Convulsions
- Shallow, slow breaths
- If appropriate measures are not taken, and the condition is not treated, it can result in:
- low core body temperature
- Slow, erratic heart rate
- Blue lips, face, and limbs
- Coma
- Death
Treatment for Cyanide Poison
If you have symptoms of acute cyanide poisoning caused by a cassava flour allergy, seek emergency medical attention right away.
Consult your doctor right away if you are experiencing symptoms of chronic cyanide poisoning. After you’ve discussed the symptoms, he should have you perform a physical exam.
He may also conduct the following evaluation:
1. Methemoglobin level: The hemoglobin level is tested when smoke inhalation damage is suspected.
2. Blood carbon monoxide concentration (carboxyhemoglobin level): The amount of carbon monoxide in your blood can tell you how much smoke you’ve inhaled.
3. Plasma or blood lactate level: In most cases, cyanide blood concentrations are too late to identify and treat acute cyanide poisoning, but once poisoning has occurred, these measurements can serve as confirmation.
To begin, you may need to determine the source of your cyanide poisoning exposure. Cassava flour allergy does not cause every case of cyanide poisoning.
This information available to your doctor or other healthcare professionals will make determining the proper decontamination technique easier.
In an emergency, such as a fire, rescue personnel must enter this area and move to a safe location while wearing protective covers such as face masks, eye shields, and double gloves.
If you have consumed cyanide, you may be given activated charcoal to aid in the removal of the toxin, which your body absorbs safely. Your doctor may use a mask or an endotracheal tube to deliver 100% oxygen.
Is cassava flour toxic
Cassava flour contains cyanide, which makes it toxic if not adequately prepared and may increase your risk of developing health complications.
However, the good news is that cassava flour is well processed and free of toxins or other harmful compounds and certified as a non-GMO product, grain-free, and gluten-free, making it safe to use without precooking.
Because of its low glycemic index, Cassava flour has been shown in studies to be a healthier choice for diabetics than other starches when consumed in the proper proportions.
A cup (120g) serving of cassava flour contains 456 calories. A 1 cup (120.000g) serving Wheat flour, whole-grain contains 408 calories and 7.2 grams of fat. The calorie breakdown is 7% fat, 85% carbs, and 16% protein.
Well processed Cassava flour is not toxic. Yet, raw cassava contains cyanogenic glycosides, which the body converts to cyanide when eaten raw. You should avoid eating it raw.
Cassava root contains occurring cyanide components that can be toxic. Yet, these are also found in almonds and spinach, and they are only toxic when consumed raw.
The process of making cassava flour removes the compounds and keeps you from becoming ill. But to be safe and confident. Get your well-processed cassava flour here
How Should Cassava Be Processed To Make It Safe To Eat
One traditional method of preparing cassava roots is to peel and grate the roots, then soak the gratings in water for an extended period to allow leaching and fermentation to occur; after that, the volatile hydrogen cyanide gas is released through thorough cooking.
After chopping the roots into small pieces and soaking and boiling them in water, it is especially effective at lowering the cyanide content of cassava.
While fresh cassava necessitates traditional methods to reduce its toxicity, processed cassava flour and cassava-based products have shallow cyanide contents and are considered safe to use.
Cyanide poisoning can occur if wild cassava is not processed to remove toxins before consumption.
Following established cassava processing methods, which make it safe to eat, is critical to reducing cassava food poisoning outbreaks.
See the whole process of making cassava flour from cassava roots
Should You Consume Cassava Flour
Should cassava flour be consumed at all, given cassava’s reputation for being harmful to one’s health, mainly when not properly cooked? Shouldn’t we be concerned about the little danger it poses?
There is no need to be disturbed; however, why should one be? It is because most commercial cassava flour has already been thoroughly treated to remove toxic glycosides. As a result, cassava poisoning is not a risk.
Traditionally, Cassava roots are steeped in water for several days before being roasted or dried in the sun. The roots are then pounded into flour once the outer layer is removed.
The quantities of cyanogenic chemicals will stay high if any of these procedures are not completed completely.
There have been incidents of cyanide poisoning from inadequately processed cassava flour, albeit these are uncommon.
To ensure product safety, manufacturers can test their items before they reach the consumer. Check to discover if this testing has been done before purchasing a product.
Consumption Recommendation for Cassava Flour
It is highly recommended to consume flour because of its ability to replace wheat flour in virtually all baking.
Cassava flour is gluten-free, nut-free and grain-free makes it suitable for people on a gluten-free diet who want to enjoy the taste and texture of traditional flour.
When in comparison to other gluten-free flours such as coconut or almond, cassava flour has a low fat level.
It has a higher water content and a lower calorie density than flours like corn, plantain, rice, coconut, sorghum, and wheat.
Also it contains resistant starch, and it is a carbohydrate that is not digested by the small intestine, making
Resistant starch supplies the beneficial bacteria in your stomach, which may help to reduce inflammation and promote digestive health. It has also been investigated to improve metabolic health and lower the risk of obesity and type 2 diabetes.
This is due to its ability to improve blood sugar control and promote fullness and decrease appetite.
Although the benefits of resistant starch are promising, it is essential to note that many processing methods may reduce the resistant starch content of cassava.
Final Thoughts
Cassava flour is gaining more popularity among other flours due to its ability to replace wheat flour in baking, gluten-free status, low calories and fat, etc.
Although rare, there have been cases of cyanide poisoning from improperly processed cassava flour.
The toxicity of cassava flour shouldn’t be a challenge as it has been proven that well-processed cassava flour is not toxic.
However, cassava flour should not be eaten in its raw form as it contains cyanogenic glycosides, which are harmful to the body. Get your gluten-free, grain-free cassava flour here.
