Samples

mg CN⁻/kg dry weight of cassava

FAO/WHO recommended level (mg CN⁻/kg dry weight of cassava)

Percentage Exceeded FOA/WHO Recommendation (%)

Percentage Reduction After Processing (%)

Raw Cassava

2486.39

15 - 1000

148.6

24-hour Fermentation without Red Palm Oil

2386.65

138.7

4.2

24-hour Fermentation with Red Palm Oil

1791.8

79.2

27.9

48-hour Fermentation without Red Palm Oil

1204.07

20.4

51.6

48-hour Fermentation with Red Palm Oil

1034.81

3.5

58.4