The beneficial effects of eating cassava flour cannot be denied.

The chemical used to create this component also produces cyanide as a waste product. Any chemical compound that contains a carbon-nitrogen (CN) bond is referred to be cyanide. Cooking the cassava flour removes whatever cyanide it may have had. Cassava has very limited utility due to the presence of two cyanogenic glycosides called linammarin and lotaustralin. Cyanotoxins are another name for these glycosides. The cyanide in the plant can be harvested from the leaves and tubers by following the typical processing protocols. Compared to drying in an oven, sun drying is more effective at removing cyanide, hence it is the preferable method. This is because linamarase has more time to react with the glucosides when being exposed to the light during the drying process.