Direct detection of residual cyanide in cassava using spectroscopic techniques.

Fluorescence, infrared, scanning electron microscopy (SEM), UV-visible, and X-ray diffraction (XRD) techniques have been applied to monitor the effect of processing mode on the residual cyanogens in cassava roots. The processed samples' infrared spectra have shown that only the boiled sample contains residual cyanide. SEM micrographs have revealed that irregularly shaped granules of about 100-microm size contain cyanide, while spherical granules of about 10-microm size do not.