Investigation of critical properties of Cassava (Manihot esculenta) peel and bagasse as starch-rich fibrous agro-industrial wastes for biodegradable food packaging.

Abstract

Cassava peel and bagasse are fibrous, starch-rich agro-industrial wastes, which cause severe environmental impacts upon their disposal. However, these can be raw materials for biodegradable food packaging. In this study, their morphological, chemical, thermal properties, crystalline phases, and chemical compositions were investigated, and potential utilisation as alternative biodegradable food packaging matrices has been assessed. Residual starches in cassava peel and bagasse were morphologically similar with that of commercial cassava starch, whereas potassium (8570±56mg/kg), and calcium (5300±147mg/kg) were highly abounded in peel and bagasse respectively. The major crystalline phase, α-amylose dihydrate, for cassava peel (97.1 (2)%) and bagasse (99.0 (3)%) point towards the presence of starch. Calcium and silicon reported to be in crystalline phases respectively, in the forms of quartz and whewellite. These beneficial characteristics suggested the potential valorisation of cassava peel and bagasse with special interest as matrices for biodegradable food packaging.