| Summary: | The study investigated the cooking practice and safety assessment of boiled cassava roots sold in streets of Gashua, Yobe state Nigeria. The result showed that majority (95.29 %) of sellers washed raw cassava roots and boiled (35 – 50 minutes) with portable water. There are significant differences (p < 0.05) in proximate composition of boiled cassava roots with values ranged from 60.10 – 63.01 %, 1.00 – 1.10 %, 0.60 – 0.64 %, 0.54 – 0.56 %, 1.13 – 1.40 % and 33.70 – 36.47 % for moisture, ash, crude protein, crude fat, crude fibre and carbohydrate content respectively. The anti-nutritional compounds of boiled cassava root ranged from 0.01 – 0.03 mg/100 g, 0.02 – 0.05 mg/100 g, 0.01 – 0.03 mg/100 g, 0.02 – 0.04 mg/100 g, and 0.01 – 0.04 mg/100 g for tannin, phytate, hydrogen cyanide, oxalate and saponnin content respectively while microbial count ranged from 1.00 – 1.95 logCFU/g, 1.30 – 2.11 logCFU/g and 2.04 – 2.08 logCFU/g for fungal count, total viable count and coliform count respectively. The study showed that boiled cassava roots were being processed under good hygienic conditions and the quantities of anti-nutritional properties and microbial loads of control sample and street vended boiled cassava roots were lower than the permitted quantity for safety of human consumption recommended by regulatory bodies.
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