AbstractA determination of hydrogen cyanide in fresh cassava tissues and in processed cassava products using an alkaline picrate procedure and a pyridine‐pyrazolone method which uses Conway vessels has been made. Results obtained for the fresh cassava tissues by the two methods were similar. Statistically significant higher values for processed cassava products were obtained by the alkaline picrate method which measured both glycosidic and non‐glycosidic cyanide. The suggestion is reaffirmed that hydrogen cyanide in processed cassava products may exist in two forms: glycosidic and non‐glycosidic (entrapped) cy