Cassava, a common tropical tuberous crop used mainly as a staple food in Africa, South America and part
of Asia contains an appreciable content of Hydrogen cyanide (HCN). Its processing method as food releases a prussic odour associated with HCN. In this work efforts were made to reduce the level of HCN in the cassava chips to an acceptable level before being mashed with sorghum malt as an adjunct at various substitutions: 0%, 5%, 10% and 15% respectively. The resulting worts were analyzed for the original gravity, pH, viscosity and HCN content. When fermented with the yeast Saccharomyces cerevisiea to obtain liquors, their pH, alcohol content(v/v) and residual HCN, were analysed. Organoleptic tests were carried out with respect to colour, taste and general acceptability and analysed stastically with hedonic scale and ANOVA table at p≤0.05 to obtain an acceptable product using 0% cassava substitution as a reference point to obtain a product devoid of an objectionable odour.

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