Safety of cassava and cassava-based products: a systematic review

The purpose of the systematic review titled "Safety of Cassava and Cassava-Based Products" was to evaluate the levels of hydrogen cyanide (HCN) and heavy metals in cassava and its derived food products, assessing their compliance with international safety standards. Using a systematic review methodology, the authors analyzed studies published between 1980 and 2025, covering various cassava-based foods across Africa and Asia. The key findings revealed that while some processed products like gari (average HCN: 5.7 mg/kg) and cassava biscuits (~12 mg/kg) fell within or close to the FAO/WHO safety limit of 10 mg/kg, many others, such as cassava flour (71 mg/kg), roots (61 mg/kg), and paste/dough (38 mg/kg), exceeded safe levels. The review highlighted that traditional processing methods like fermentation and drying significantly reduce cyanide content, but inadequate processing continues to pose major health risks. The authors recommend stronger regulation, improved processing practices, and community sensitization to ensure consumer safety.