[01] Akinsola R. Omotayo, Department of Science Laboratory Technology, School of Science and Technology, Federal Polytechnic Damaturu Yobe State, Nigeria. [02] Abubakar EL-Ishaq, Department of Science Laboratory Technology, School of Science and Technology, Federal Polytechnic Damaturu Yobe State, Nigeria. [03] Alade S. Babatunde, Department of Science Laboratory Technology, School of Science and Technology, Federal Polytechnic Damaturu Yobe State, Nigeria.

Different species of Cassava are planted in Nigeria for commercial and domestic uses; there was a reported case of cyanide poison as a result of consumption of poorly processed Cassava. This research work assessed the Cyanide content of white, light yellow and deep yellow Cassava grit “Garri’’ from three areas of Damaturu metropolis. The cyanide was determined using the titrimetric method of analysis. Raw cassava was also sample as a positive control. The result showed that, in new layout (Sabon Pegi) the cyanide level was 31.51±0.09 mgkg^-1 in white “Garri’’, 25.24±0.06 mgkg-1, and 17.64±0.1 mgkg^-1 in light yellow “garri’’ and deep “garri’’ respectively. Behind Motor Park (Bayan Tasha), 38.83±0.15 mgkg^-1, 21.43±0.03 mgkg^-1, 15.42±0.17 mgkg-1 in white garri, light yellow garri and deep yellow garri respectively. In “pompomari’’, Area the Cyanide content in white, light yellow and deep yellow garri showed Cyanide level of 32.06±0.20 mgkg^-1, 24.14±0.3g mgkg^-1, 19.48±0.20 mgkg^-1 respectively. The variation may be due to poor processing, and other additives. Cyanide was present in all the three types of “Garri’’ sold in Damaturu metropolitan, but at a level tolerable to human consumption but above WHO recommended a standard of 10 mgkg^-1

Autolysis, Cassava, Cyanogenic Glycosides, Damaturu, Toxicity, Turbidity, Stomach Ache

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