The effects of fermentation of cassava on cyanide content were evaluated. Total cyanide decreased from 89ppmHCN to 18.1ppmHCN (80% reduction). Free cyanide decreased from 8.71ppmHCN to 6.22ppmHCN (29% reduction). The intermediate cyanide increased from 10.2ppmHCN to 12.31 ppm HCN (21% increase). The effects of storage of cassava augmented with exogenous acetone cyanohydrin and stored at 30°C was also investigated. Acetone cyanohydrin (intermediate cyanide) decreased on storage from 302.9 ppm HCN to 168.9 ppm HCN (44% reduction) within 16 days. Very little change in acetone cyanohydrin was observed in flour kept at 18°C (control). This investigation indicates that storage reduces the intermediate cyanide content of cassava flour which remains after fermentation.