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Fermentation of grated cassava with and without the addition of extracted cassava linamrase and sun drying of cassava chips were studied to ascertain the method of processing that can most effectively detoxify the cassava cyanogenic glucocide (Linamarin) Cassava fermented for 8 days with addition of exogenous cassava linamarase produced the highest percentage detoxification of 98.77%. Sun drying cassava chips for 3 days and fermenting grated cassava for 8 days without addition of exogenous linamerase produced 93.77% detoxification each. Grated cassava fermented for 5 days with and without addition of exogenous linamarase showed cyanide reduction of 91.88% and 92.54% respectivel
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