Abstract
Ultrasound-assisted extraction (UAE) has been optimized to improve the current cassava starch production by conventional maceration for the extraction method. Evaluation of several extraction parameters disclosed significant effects (p < 0.05) by three studied factors (ultrasound power, x1; pulse duty-cycle, x2; and solvent to sample ratio, x3). Subsequently, a Box-Behnken design (BBD) in conjunction with response surface methodology (RSM) was employed to optimise the three factors at three levels: x1 (30, 60, 90%), x2 (0.3, 0.6, 0.9 s−1), and x3 (10:1, 20:1, 30:1). The model built for the RSM was validated through the coefficient of determination (R2 > 0.95), prediction error (2.12%), and lack-of-fit (0.71) values. The model validation suggested that the RSM was adequate for the observed data at the 95.0% confidence level. The optimum yield of cassava starch extraction was achieved by applying 90% for ultrasound power, pulse duty-cycle of 1.0 s−1, and solvent to sample ratio of 30:1 with 10 min extraction time. Finally, the UAE produced starch with a purity of 88.36% and a lower viscosity than the commercial sample due to the granules’ size alteration. Hence, apart from speeding up the extraction process, UAE was worthwhile for the starch modification that could maintain the viscosity at a lower value (1920 cP) than the commercial starch (1996 cP) at the highest studied temperature treatment of 70 °C.
Highlights
Cassava (Manihot esculenta Crantz) is an essential tropical crop that serves as a staple food for populations in Asia and Africa
The rupture that occurs in the starch granules was proven to be beneficial in the starch modification process
The penetration of chemical agents, catalysts, and enzymes was enhanced in the presence of either pores, cracks, or holes due to starch modification [41,42]
Summary
Cassava (Manihot esculenta Crantz) is an essential tropical crop that serves as a staple food for populations in Asia and Africa. The demand for cassava is limited to fresh and processed products such as dried cassava, flour, and starch. These derived products of cassava are more favorable to the longer shelf life compare to the fresh ones because the deterioration can be suppressed by decreasing the water content [1,2]. Fresh cassava attains a reasonable level of cyanide, reaching 800 ppm [3,4]. Cassava processing is worth achieving the desired quality of the derived products [2]. Cassava starch is the highest demand for derived products in the global market [5,6], with the production of roughly 40% of the total cassava products [4]
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