It is known that cyanogenic glycosides in cassava decreases Iodine uptake by thyroid and suppresses circulating T4; which is critical problem where iodine intake is marginal. There are scientific measures to reduce such harm full chemicals from food, can blanching be considered as one of these methods?
Yes! Literature show that Blanching is among processing techniques demonstrated to have reducing effect on cyanide in Cassava. Although blanching is basically designed to inactivate enzymes like polyphenol oxydase (PPO) and many others, in fresh fruits like apple (Malus domestica) and vegetables like potato (Solanum tuberosum) when the tissues are cut in the presence of Oxygen. But browning is not an issue in Cassava and the main purpose if blanching is reduction of the Cyanogenic glycosides. The following articles reported reduction in these intoxicants (anti-nutrient factors) in cassava and its products like gari. I hope this is helpful.
http://www.sciencedirect.com.ezproxy.library.tamu.edu/science/article/pii/0021863487900977
http://link.springer.com/article/10.1023/A%3A1008081217786
http://www.tandfonline.com/doi/full/10.1081/JFP-200048151
Studies have shown that cyanide levels in cassava can be reduced by application of heat such as in cooking. Although blanching is done to inactivate enzymes and destroy some surface micobes, it can help to reduce the cyanide levels to some extend since it involves application of heat.
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