Cassava (Manihot esculenta, Crantz) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management (Wanapat, 2003; Wanapat et al. 2006; Wanapat & Khampa, 2007). The root is composed almost entirely of carbohydrate which can be used as important food source. However, it contains cyanogens (1- 3% CP) depending on cultivars (Stupak et al., 2006) and large amount of cyanogenic glucosides in the cassava flour (Cumbana et al., 2007) which could limit cassava root utilization for consumption and for livestock feeding. The laminarin and lotaustralin cassava's cyanogenic compounds are changed to hydrocyanic acid (HCN) by the action of the laminarase enzyme when roots are crushed or sliced (Wanapat et al., 1999; Cardoso et al., 2005).