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Cassava processing was studied in villages in southern Tanzania. The established method of 17 days sun-drying of longitudinally split roots only reduced cyanogenic glucosides to 27-37%, leaving more than 100 mg HCN equiv per kg dry wt of flour, that is 10 times the safe level set by FAO/WHO. The cyanohydrins yielded remained high during sun-drying but fell to safe levels in dry products. Short-cut...