Kinetic data of extraction of cyanide during the soaking process of cassava leaves.

With the toxicity problems arising from the consumption of hydrogen cyanide (HCN), an acceptable method of processing edible leaves with low HCN level while maintaining maximum nutritional content remain a challenge. This data focuses on the extraction kinetics of cyanide in cassava leaves during the soaking process. Various process parameters conducted at 26 ± 2 °C were evaluated, such as contact times (1-20 h) between the leaves and solvent, as well as the water-to-leaves ratios (spanning a range of 10-50 mL/g).