Hazards of cassava flour: All parts of cassava contain cyanosides, which are toxic. The fleshy parts of fresh potatoes can only be eaten after detoxification processing such as soaking and drying.

Science shows that fresh cassava is toxic. The roots, stems and leaves of cassava all contain a toxic substance called flaxseed picroside. Flaxseed picroside will produce free hydrocyanic acid after being hydrolyzed by gastric acid in the stomach, which can make people toxic when released into the blood. If pregnant women eat it, it will also pass through the placental barrier and make the fetus teratogenic. However, if fresh cassava is sliced, it can be eaten after being cooked or baked at high temperature.

The following is an introduction about the use of cassava flour:

Cassava is one of the three major potatoes in the world and is widely cultivated in tropical and subtropical regions. Cassava is the fifth largest crop after rice, sweet potato, sugarcane and corn in the south subtropical region of China. It plays an important role in crop layout, feed production and industrial application, and has become the main processed starch and feed crop widely planted.

Cassava is the root tuber of Euphorbiaceae, which is conical, cylindrical or spindle-shaped, fleshy and rich in starch. Cassava flour is of good quality and can be eaten, or used for making alcohol, fructose and glucose in industry. Because fresh potatoes are perishable, they are generally processed into starch, dried slices and dried potato granules as soon as possible after harvest. There are two main types of cassava: bitter cassava and sweet cassava. Processed and eaten, it is one of the main miscellaneous grains for local residents.

refer to Baidu encyclopedia-cassava flour for the above information.