Two experiments were conducted to evaluate the effects of processing method (silage making) on the hydrocyanic acid potential (HCNp) of two local varieties cassava leaves (Experiment 1) and tubers (Experiment 2). The study also ascertained the effects of fermented juice (leucaena leaves and napier grass) of epiphytic lactic acid bacteria (FJLB) as additives and their impact on the changes of HCNp content at different duration (0, 2, 7 and 14d) of ensiling. The reduction rate of the HCNp of cassava leaves and tuber ensiled with FJLB additives were significantly higher (P<0.05) than the control silage in both varieties. The reduction of HCNp in final products of FJLB treated silages ranged from 18.54 to 82.30 mg/kg DM. The lowest HCNp (Red cassava, P=0.007 and White cassava, P=0.0001) and the highest lactic acid bacteria counts (Red cassava, P=0.004 and White cassava, P=0.002) were observed after 14d ensiling period in both varieties treated with leucaena FJLB in the second experiment. As indicated by the low HCNp level and high V-score value on 14d after ensiling period, it is concluded that the addition of FJLB to cassava silages was effective in optimum reduction of HCNp besides producing a good quality silage within two weeks. Moreover, a negative correlation between HCNp reduction and pH in of ensiled cassava was observed