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Cassava tubers contain high levels of cyanogenic glucosides that are toxic when consumed. Lactic acid bacteria and yeast from the effluent generated during the processing of cassava products were assessed for cyanide degradation and probiotic potentials.  Pediococcus  sp. OG08 and  Pichia  sp. OG4 had higher bile salt tolerance ( p  &lt; 0.05) in 0.3 % bile salts (82.5 %,77.7 %) and 0.5 % bile salts (69.3 %, 71.2 %) respectively. They displayed high potassium cyanide tolerance ( Pediococcus  sp. OG08, 45.7 % and  Pichia  sp. OG4, 44.7 %).  Pediococcus pentosaceus  OG08 and  Pichia exigua  OG4 resulted in the lowest residual cyanide content of 2.75 and 2.80 mg/kg respectively. The unfermented cassava flour had a residual cyanide content of 19.78 mg/kg.  Pediococcus pentosaceus  OG08 and  Pichia exigua  OG4 passed safety assessments, were valuable as probiotics due to their beneficial attributes. Cassava effluent possess valuable resource for potential probiotics.

Probiotic and Cyanide Degrading Potentials of Pediococcus Pentosaceus and Pichia Exigua Isolated from Cassava Products Effluent