The effects of solid-state fermentation on the toxic components and digestibility of cassava peel was studied. Fermentation for 96 h caused a drastic reduction (c. 95%) in the hydrogen cyanide levels of the peel, and about 42% reduction in the soluble tannin content. The principal sugars of the fermented peel were xylose, mannose and galactose. In-vitro protein digestibility of the fermented peel was 70.5%. The rate of hydrolysis of the carbohydrate in the fermented peel was higher than that of the unfermented peel, suggesting a higher carbohydrate digestibility.