Nigerian medical doctor and popular health influencer, Chinonso Egemba, widely known as Aproko Doctor, has cautioned the public about the potential health risks of consuming poorly processed Garri — a staple food made from cassava.
In a video shared on Monday, Dr. Egemba highlighted that cassava naturally contains cyanogenic glycosides, specifically linamarin and lotaustralin. When cassava is not properly processed, these compounds can be converted into hydrogen cyanide, a toxic substance that may harm the body if consumed in high amounts.
“This hydrogen cyanide can start to affect certain tissues in your body. And one of the things it can affect is your eye – the optic nerve and the retina,” he explained.
Citing research, Aproko Doctor noted that people who consume large quantities of poorly processed Garri may experience reduced visual acuity compared to those who don’t.
However, he clarified that properly processed Garri is generally safe.
“During proper processing — fermenting, drying, and other steps — the dangerous hydrogen cyanide is reduced to the lowest amount possible. So if your Garri is properly processed, it will not lead to blindness,” he assured.
How to Choose Safe Garri
Dr. Egemba offered practical tips for consumers:
Look for Garri that is dry, crispy, and slightly sour — signs of good fermentation and drying.
Avoid Garri with excess moisture, which may indicate inadequate processing.
Opt for sealed, NAFDAC-approved Garri brands where possible.
“The most important question you should be asking when it comes to your Garri is: Who processed it? Was it processed properly?” he advised.
He also called on the National Agency for Food and Drug Administration and Control (NAFDAC) to strengthen monitoring of Garri sold in open markets to protect public health.
