Cassava cake contains cyanide.
July 25, 2010 5:28pm CST
I just made a cassava cake and it has that weird, bitter aftertaste not because its burnt but I think its the cyanide thing on the cassava itself. Ie. Is there a way get the cyanide away? or how can I remove the aftertaste? Is there another way to fix this problem? I don't want to throw it all away.
2 people like this
• United States
26 Jul 10
It contains two cyanogenic glucosides which are linamarin and lotaustralin. These are decomposed by linamarase, a naturally occurring enzyme in cassava, liberating HCN or Hydrogen Cyanide. All cassava produces cyanide even the sweet ones. It is naturally occurring.
27 Jul 10
Cyanide is tasteless so that's not the problem with your cassava cake. The bitter taste is not from the peeling either. The bitter taste is natural to the cassava but is much pronounced in some variety and if newly harvested. Also, when cooked as it is (peeled then boiled), the bitterness is lost but if the cassava is processed (e.g. grated for pastries) the bitter taste will be noticed. To do away with the bitter aftertaste, you can do two things: 1)Use three-day old harvested crops; or 2)Squeeze out the natural juice of the grated cassava before using it for cooking. Sorry, I don't think there's a way to fix the problem for cooked cassava cakes. But try to use sweeteners or have a juice afterward to dissipate the aftertaste.