Disinfected cassava root pieces were incubated with and without fungal inoculation. The resulting flours from non-inoculated incubated cassava showed significantly lower (P=0.004) cyanogenic glucoside levels than those from non-incubated cassava, and significantly higher (P<0.0001) levels than those from the fermented pieces. The fungi played a role in the reduction of the cyanogenic glucoside levels.