The cyanogen content of 35 cassava-based foods was determined using the enzyme-dipstick method. The analyses showed presence of residual cyanogens in these products, and they ranged from 2 to 88 mg HCN equivalent/kg. Foodstuff prepared from grated cassava roots exhibited a lower level of cyanogen content (2-31 mg HCN equivalent/kg) compared with those prepared as cassava root slices or from cassava flour (28-88 mg HCN equivalent/kg). These results showed that current commercial processing methods did not remove all the cyanogen present from cassava roots and it might be worthwhile re-examining these processing practices. In this respect, the report showed that an overnight treatment of cassava root slices with linamarase and cellulase might facilitate the removal of cyanogens. This study also demonstrated the usefulness of enzyme-dipsticks for assessing cyanogen content in cassava food products.