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Dizziness
Nausea and vomiting
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Rapid breathing
Convulsions
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In severe cases: respiratory failure and death
Chronic exposure to low levels — especially during famine or drought — can lead to konzo, a paralytic disease.
🧪 Konzo: A Neurological Disease Linked to Poorly Processed Cassava
Konzo (from the Yaka word meaning “tied legs”) is a sudden-onset, irreversible paralysis of the legs caused by chronic cyanide exposure — primarily from eating inadequately processed bitter cassava during times of food scarcity.
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Where It Occurs:
Rural parts of Democratic Republic of Congo, Central African Republic, Tanzania, and Mozambique
Who’s Most at Risk:
Children and women (often primary consumers)
Communities with limited water or fuel for processing
📌 Outbreaks typically follow droughts or conflict, when proper preparation methods are skipped to save time or resources.
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While preventable, konzo remains a public health issue in some areas due to poverty, lack of education, and climate stress.
✅ Safe Preparation: How to Remove Cyanide from Cassava
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The good news?
👉 Traditional processing techniques are highly effective at removing cyanide — when followed correctly.
Here’s how different cultures safely prepare cassava:
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1. Peeling
Toxins are concentrated in the peel — always remove thoroughly.
2. Soaking
Submerge in water for 48–72 hours — leaches out up to 80% of cyanide
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Fermentation during soaking breaks down harmful compounds
🌍 Common in West Africa (fufu, gari)
3. Grating & Squeezing
Grate roots and squeeze pulp in cloth to extract bitter juice
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