Nutritional Composition and Cyanide Content of Cassava (<i>Manihot esculenta</i> Crantz) Tuberous Roots from Selected Cultivars in the Pool Department, Republic of Congo

Cassava (<i>Manihot esculenta </i>Crantz) is a tuberous root crop widely cultivated in tropical and subtropical regions, however, cassava roots also contain cyanogenic glycosides. This study aims to characterize the nutritional composition and cyanide content of cassava (<i>Manihot esculenta</i> Crantz) tuberous roots from cultivars selected in three localities of the Pool department, Republic of Congo: Loukoko, Mbanza Nkolo and Ntoula. Analyses focused on water, ash, protein, lipid, total free sugars and hydrocyanic acid (HCN) content. The results reveal a high biochemical variability between cultivars and localities. Water contents range from 53.12% to 69.49%, directly influencing post-harvest conservation. Ash contents (1.02% to 3.8%) indicate a significant mineral richness, particularly in Mbanza Nkolo cultivars. Proteins reach up to 2.94% in some Ntoula cultivars, suggesting improved nutritional potential. Lipids, although low (0.2% to 0.81%), show interesting variations for energy intake. Total free sugars range from 0.2% to 14.9%, influencing palatability and processing possibilities. Regarding cyanide content, all cultivars exceed the safety threshold recommended by FAO/WHO (10 mg/kg), with values up to 93.3 mg/kg. These results highlight the need for appropriate processing practices to ensure food safety. All the data obtained make it possible to identify promising cultivars for direct consumption, agri-food processing or varietal selection, while taking into account the health risks associated with cyanogenic glycosides.