ABSTRACT
Kinetic and thermodynamic studies on the elimination of cyanique from cassava roots habe been undertaken using the soaking process. One variety of cassava grown in Congo has been using. The argentometric method was used to monitor and quantify the appearance of cyanide in water. Kinetic constants indicate that (a) potentially toxic concentrations of cyanide are reduce to safer limits in less than three days soaking; and (b) the elimination is faster when fresh sample is used as raw materials at higher temperatures. The values of the equilibrium constants and free energy show that the elimination of cyanique from cassava roots is (a) a spontaneous process and (b) controlled by the entropic factor; in compensation promoting efficiently the fast elimination of cyanide from cassava