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Insufficiently processed products from cassava roots may contain residual amounts of cyanogenic glucosides, mainly linamarin. The fate of orally ingested linamarin was studied following a meal of cassava porridge prepared from cassava flour from southern Tanzania with 82mg cyanide equivalents (3035μmol) of linamarin per kg dry weight. Following ingestion of amounts of porridge containing 243-571μmol...
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