Cassava Processing Research Articles

Cassava by-products as an alternative feed for broilers

Cassava (Manihot esculenta crantz) is a plant originally from South America, mainly from the Amazon region, which has been cultivated in several countries due to its wide adaptation. The industries concerned with the processing of cassava for the manufacture of flour and starch, located mainly in the south and southeast of Brazil, generate solid and liquid residues with a high polluting capacity, which has resulted in a great impact on the environment. Currently, animal production suffers from the high cost of food, mainly due to the fluctuation of grain prices in the market. As a way of reducing environmental pollution and animal production costs, there is the use of residues from cassava processing in animal feed. This bibliographic review aims to highlight the use of the main by-products of the cassava processing industry, as a substitute for corn, in the broiler feed.

Pelatihan Pengolahan Singkong menjadi Keripik bagi Pemuda untuk Meningkatkan Kreatifitas di Masa Covid-19 di Desa Sukadana

This Community Service Activity (PKM) aimed to improve skill (creativity) and increase the knowledge of Sukadana village youth to be more creative in their activities even at home during the Covid-19 period and create opportunities to become new entrepreneurs based on cassava processing of the Sukadana village community for youth and surrounding communities namely teachers and students through training in processing cassava into "Chips" or called ” “Keripik” which have high economic value and can be sold in the market. The methods used in PKM activities are socialization, counseling, training and mentoring. While the activity procedures are, socialization and preparation of activities, intensive training on processing cassava products into chips, monitoring and evaluation (activity response and product feasibility testing), and product marketing. The result of this activity is the processed product of "Chips" in Sukadana village. The results of PKM activities generally include several components as follows: 1) The success of meeting the target number of training participants, 2) The achievement of training objectives, 3) The achievement of the planned material targets, 4) The ability of participants in mastering the material. The achievement of the training objectives in general was very smooth and good, all materials could be delivered in detail. The results of the training of the participants that the quality of the chips that have been produced has met the savory taste, it can be concluded that the purpose of this activity has been well achieved.

Valorización de residuos industriales en la producción de almidón de yuca: Valorization of agro-industrial waste in the production of cassava starch

Cassava, being an essential food because it provides an essential source of carbohydrates, proteins, and vitamins, is one of the world's most cultivated tubers. However, a large amount of waste obtained from the industrial processing of cassava generates a significant impact on the environment that affects people's health and quality of life. The use of agro-industrial waste is one of the best alternatives to mitigate environmental pollution because poor disposal of waste in sanitary landfills, wastewater discharges into water bodies and soils cause significant pollution and is a global concern. In this review, information was collected from studies carried out on the use of residues from cassava starch processing in rallanderias around the world, such as peel, bagasse, and industrial effluents; that, due to their physicochemical and functional characteristics, generate a great application as sorbents in the removal of metals in wastewater, as well as biodegradable products with added value in the industry.

Effect of Cassava Processing Effluent on Microbial Diversity and Physicochemical Constituents of Soils

This paper examines the effect of cassava processing effluent on the microbiological and physicochemical constituents of soils at Luyor Gwara in Khana, River State, Nigeria. The parameters of concern were investigated using standard analytical techniques. Bacterial and fungal counts were reported as colony forming units (CFU) and spore forming units (SFU) respectively. Mean values of total heterotrophic bacterial and fungal count of the polluted soils ranged from 1.18 × 107CFU/g to 1.90 × 107CFU/g and from 1.4 × 106 SFU/g to 7.0 × 106 SFU/g respectively. While bacterial and fungal counts in the control soil ranged from 3.0 × 106CFU/g to 4.0 × 106CFU/g and 1.0 × 106 SFU/g to 3.0 × 106 SFU/g respectively. Except for station C that had lower fungal counts, the bacterial and fungal counts were higher in polluted soils than in control soils. There was statistical significant difference in the total heterotrophic bacterial and fungal count at p≤0.05. The bacteria frequencies were Staphylococcus aureus (20.58%), Bacillus spp (17.64%), Escherichia coli (14.7%), Corynebacterium spp (11.8%), Lactobacillus spp (8.82%), Pseudomonas spp (8.82%), Alcaligenes faecalis (8.82%), Klebsiella spp (5.88%), and Kurthia spp (2.94%). While fungi were Aspergillus niger (30%), Penicillium spp (20%), Microsporium canis (15%), Fusarium spp (10%), Mucor spp (10%), Saccharomyces cerevisiae (10%), and Epidermophyton floccosum (5%). The soil temperatures ranged from 27.8 to 25.4ºC, pH from 6.99 to 7.84, Electrical conductivity from 172 to 60μs/cm, Sulphate ranged from 184 to 34.5mg/kg, Nitrate from 61.77 to 31.10mg/kg, Phosphate from 10.5 to 2.1mg/kg, and total Organic Carbon ranged from 0.51 to 0.045%. Generally, physicochemical constituents were higher in the cassava effluent polluted soils than in the control. The cassava effluent however impacted negatively on the soil microbial populations and diversity which will sure affect the soil ecology and fertility. The presence of potential pathogens poses serious health hazard by disease associated with these organisms.

The importance of agro-economic characteristics for minimal cassava processing: A review

Cassava (Manihot esculenta Crantz) is a crop of extreme economic and agronomic value because it has several varieties, it is highly nutritious and extremely important in the food industry in the generation of products for human consumption. The objective of the present study was to characterize the culture of cassava by means of its peculiarities, potential of the product called minimally processed cassava, to describe the methods used in the generation of this product to understand the dynamics of consumption of this product. Because it is a relatively easy crop and has low nutritional requirements, cassava is grown in most of the national territory, with a growing increase in production every year. The products generated from cassava are appreciated and sold in the national and international territory, the minimally processed cassava is among the products generated by this culture, of great economic value and of great acceptance in the consumer market. The work was carried out by means of a bibliographic survey that address relevant issues about cassava and generated products, mainly minimally processed table cassava to provide an assembled and relevant knowledge to the scientific community in agri-food technologies.

Minimally processed cassava leaves: effect of packaging on the microbiological and physical-chemical standards

The study presents itself as an alternative for the minimal processing of crushed cassava leaves, a product widely used in the Northern Brazilian cuisine. A Box-Behnken design was used to define the concentration of the sodium hypochlorite solution (NaClO) and the immersion time (t) capable of guaranteeing acceptable levels for thermotolerant coliforms and molds and yeasts in the leaves. The leaves sanitized in this condition were crushed, packed in polyethylene packaging under standard atmosphere (PE-WV) and under vacuum (PE-V); also packed in polyamide packaging under vacuum (PA-V), and stored at 7ºC for 30 days. The following properties were monitored: fresh weight loss, water activity, pH, titratable acidity, soluble solids, instrumental color, chlorophyll a and b, and total phenolic contents. In addition, there were assessed Salmonella spp, coliform at 45ºC, molds and yeasts and psychrotrophic bacteria. The 20 min immersion time and 250 mg/L NaClO solution were defined as the optimal conditions for the sanitization of the leaves and, after that, the leaves were rinsed with water. The behavior of the physical-chemical and microbiological properties indicated that the sanitized and crushed cassava leaves will be suitable for consumption for 24 h when packed in PE-WV; for 7 days when packed in PE-V and for 14 days when packed in PA-V, at 7°C storage.

Cost-effectiveness of a wetting method intervention to reduce cassava cyanide-related cognitive impairment in children.

Cassava cyanide-related neurocognitive impairment may persist for years in Central African children who rely on cassava as a dietary staple. In the Democratic Republic of the Congo, a cassava processing method, the 'wetting method', reduced cyanide in cassava, prevented konzo, and proved a cost-effective intervention to improve children's cognitive development. Scaling up use of the wetting method may help prevent neurocognitive impairment in millions of at-risk children in sub-Saharan Africa.

Effects of Enterprise Skills Training for Women Processing Cassava (Gari) in Asa Local Government Area of Kwara State

This study was designed to estimate the effect of training among the rural women processing Gari in Asa Local Government Area of Kwara state, Nigeria. Primary data was used and purposive sampling procedure was adopted for the population of women involved at any stage of Gari processing activities. A total of 232 respondents were interviewed the data collected were analyzed using both descriptive and inferential analytical techniques. Findings revealed that these women specialized in various activities of Gari making process that is about 49.1% specialized in frying while 10.8% were engaged in peeling grinding and Jacking of peeled cassava and about 22.8% of them were involved in marketing of the finished products. It was also discovered that statistical significance difference exist between those women who had opportunity to be trained compare with those that has not been exposed to any form of training, in terms of increased income generation and employment creation. In conclusion, We recommend that policy Makers need to ensure that agriculture and Enterprise Training be made prominent in Government interventions. Keywords: Enterprise Training, Gari, Cassava DOI: 10.7176/EJBM/13-14-04 Publication date: July 31 st 2021

DEVELOPMENT STRATEGY OF CASSAVA ADDED VALUE INTO KAOPI IN LAPODI VILLAGE PASARWAJO SUBDISTRICT

Cassava is a food plant that has many advantages. For example, when there is a shortage of food reserves (grain), cassava can still be relied on as a source of substitute material because cassava is a food material that is resistant to water scarcity so that it can still be produced in critical land and easy to cultivate .The strategy of developing cassava itself is to increase the durability of cassava so that it is suitable for consumption for a long time and is not easily damaged in order to obtain a high selling value in the market by using modern technology such as a shredding machine to make it easier to smooth the cassava and jack technology in the process of pressing the caopy more quickly. With the existence of cassava processing business activities that change the shape of the primary product into a new product with a higher economic value after going through the production process, it will be able to provide added value due to the costs incurred so that a new higher price is formed and a bigger profit if compared without going through the production process. The problem faced in the strategy for the Development of Added Value of Cassava into Kaopi is that the processing of cassava still uses traditional technology so that the processing of cassava into caopy is very slow in the processing process, it takes a very long time starting from grating the cassava using hand grater, if using a grater machine. It will be faster and the pressing of the kaopi is done on by one compared to pressing using a jack which can be done by more than one kaopi and the packaging of the kaopi is undesirable so that it does not have an appeal to consumers until it is marketed outside the region.

INCOME ANALYSIS AND MARKETING CHANNEL OF ARUK RICE

Aruk rice is one of the typical foods of local cultural heritage from the Province of the Bangka Belitung Islands that must be preserved and preserved. Aruk rice is also widely consumed by people with diabetes because it serves as a source of carbohydrates that are safe for the body. This study aims to determine the process of making aruk rice carried out by Kelompok Wanita Tani (KWT) Maju, to determine the income level of the group and members of KWT Maju from selling aruk rice, and to determine the marketing channel of aruk rice carried out by KWT Maju. The research method used is the case study method. The sampling technique was carried out by census, by making all members of Kelompok Wanita Tani Maju as respondents.
 The results showed that the processing of cassava into aruk rice carried out by Kelompok Wanita Tani Maju in Kemuja Village was still manual with simple equipment and required a relatively long time of 7-10 days. KWT Maju's income from making aruk rice is Rp. 1,299,475.02 per month. This income will be divided in two, namely 15% for group cash and 85% divided for group members. Meanwhile, the average income of each group member is Rp. 69,034.61 per month. There are 2 marketing channels for aruk rice, namely 1) marketing of aruk rice from KWT Maju directly to consumers and 2) marketing of aruk rice from KWT Maju -> Retailers (pharmacies) -> consumers.

Diagnostic of the Cooking and Storage Systems of a Cassava-Derived Food Locally Called “fufu” in the City of Yaoundé, Cameroon

Fufu is among the most consumed traditional dishes derived from cassava in Cameroon. However, the processing of cassava into flour used in the preparation of fufu, the home storage of that flour and the cooking practices might lead to microbial contamination and hence constitute a potential health risk for consumers. The aim of this study was to diagnose the cooking systems of fufu in the city of Yaoundé taking into consideration the processing of granules, its storage systems and the cooking practices. A cross-sectional study was conducted in the city of Yaoundé. A total of 74 participants were submitted to a survey by the means of a structured questionnaire. Information on the socio-demographic characteristics of the population, the nature and quality of raw material used to cook fufu, the cooking processes, the storage of cooked fufu and complaints associated with the consumption of fufu were collected and statistically analyzed. Results showed that the majority of participants were women (82.4%) with university education level (73%). Most of the participants preferred granules of fermented cassava as raw material. The odor was the main purchasing criteria of raw materials which were generally stored at room temperature (25±2°C) in the household for 1 to 2 weeks. 76.05% of participants were aware of the impact of microorganisms on the color and odor of the raw material. Two cooking processes of fufu were identified, the heating duration being the main difference. The majority of participants used a heating duration of less than 15 min as it leads to slightly rigid, less elastic and not sticky fufu highly appreciated in the Centre and Sud regions of Cameroon. Leftovers fufu eaten by participants without any heating process and leftovers fufu reheated for a short duration before being consumed might be the causes of digestive troubles associated with its consumption. Prospective studies should be conducted to optimize the cooking process of fufu taking into consideration its microbiological (sporulated microflora) and sensorial quality.

Strengthening the Family Economy with Assistance in Marketing and Processing of Cassava Chips in Wonokerto Village Trenggalek, Indonesia

Community service in the context of Marketing Assistance and cassava processing as a family economic booster in Wonokerto Trenggalek village. Cassava or cassava is a source of local carbohydrates in Indonesia which ranks third after rice and corn. This plant is the most potential raw material so that cassava has the potential as an important raw material for various food and industrial products. Cassava has a high carbohydrate content so it is considered a substitute for rice in some villages. The availability of cassava in some villages is finally considered as a normal and boring thing by the villagers or even the children who really don't like cassava or cassava. Related to this, it is necessary to have interesting cassava products that make people or children want to eat them. Based on these conditions, the service activity carried out by the team from the University of Muhammadiyah Malang aims to provide training on processing cassava into products that are worth selling such as chips. or cassava crackers and focus on marketing assistance such as packaging and branding on products so that they can be sold to various regions to help improve the economy of families in the village. active in preserving traditional specialties made from cassava.

Biotreatment of Effluent from Cassava Processing Using Powdered Seeds of Moringa oleifera

The world is facing increasingly more severe water security issues. It has, therefore, become imperative to develop sustainable, eco-friendly water management and recycling techniques. This study assessed the capacity of powdered seeds of Moringa oleifera to improve water quality of effluent from two (2) cassava processing plants in Umudike, Nigeria by measuring the variations in specific physicochemical and microbiological parameters of the samples. The biodegradability indices of the wastewater samples were determined as 0.513 and 0.507 for Plants 1 and 2 respectively indicating samples that were fairly biodegradable and treatable biologically. At the end of the 7-day study, turbidity reduced by 59.6% – 63.2% while chemical oxygen demand (COD), biochemical oxygen demand (BOD) and total organic carbon values dropped by 66.6% – 74.1%, 86.7% – 88.2% and 67.0% – 72.6% respectively. Correlation analysis showed a strong positive correlation between BO₅ and COD for both Plants 1 and 2. The total heterotrophic and coliform bacteria were completely removed by around day 5 of the study. The observed bacterial isolates in the effluent at onset were Escherichia coli, Bacillus sp., Klebsiella sp., Salmonella sp., Streptococcus faecalis, Shigella sp. and Aerobacter aerogenes. This study confirms the efficiency of powdered seeds of M. oleifera in biotreatment of wastewater from cassava processing plants.

Zootechnical performance of Nile tilapia with diets based on cassava residues

This research aimed to evaluate the use of residues from the processing of cassava, available in the North and Northwest Fluminense regions, replacing some traditional ingredients in the Nile tilapia diet. The experiment lasted 112 days. 840 tilapia fry were used, distributed in 12 hapas and divided into three treatments composed of different isoproteic and isocaloric diets, one control diet without inclusion of residue and two experimental diets, one with the inclusion of cassava peel flour and the other with inclusion of tapioca sweeping flour. The diet with the inclusion of cassava peel showed a zootechnical result similar to the control diet, and the inclusion of agro-industrial residue from tapioca dusting flour has been shown to provide this performance significantly superior. The evaluations carried out in this study indicate that the residues from the cassava processing are foods with potential for use in feed for Nile tilapia in partial replacement to energetic ingredients such as corn and wheat, without compromising the productive performance and reducing the cost of food, taking into account the use of agro-industrial waste present in the region.

Electrospun chitosan coated polylactic acid nanofiber: A novel immobilization matrix for α – Amylase and its application in hydrolysis of cassava fibrous waste

Abstract This present study addresses the uncherished resource potential of Cassava fibrous waste (CFW) from the cassava processing industry towards production of fermentable sugars using enzymatic hydrolysis process. However, the viscous nature of the gelatinized CFW poses serious processability issues, which was overcome by a novel attempt of using tailor-made electrospun nanofibers and its application in immobilization of α – amylase. Characterization studies (FESEM, FTIR, Thermogravimetric analysis), rheological and proximate analysis of CFW revealed its suitability as the potential feedstock. Chitosan coated nanofiber (CCN) matrix was prepared by varying the chitosan concentration from 0 to 2% (w/v) and the 2% CCN matrix exhibited an optimal performance with enhanced tensile strength (1.262 MPa), reduced elongation (41.2%) and contact angle (128°). CCN matrix was examined for the immobilization of α - amylase enzyme and the relative activities of the immobilized and free enzyme were compared. Packed bed operation at optimized conditions (solution pH of 5.0 and a solution temperature of 50 °C) deploying CCN matrix with initial substrate concentration of 10 g/l yielded a maximum conversion ratio of 0.85 and 0.99 (high residence time of 40 min and low dilution rate of 0.04 min−1) for without and with recycling mode, respectively.

Change in Physicochemical Parameters during Traditional Processing of Cassava (Manihot esculenta Crantz) into Attiéké (Cassava semolina)

Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that attiéké has many nutritional potentials. Physicochemical parameters (pH, lactic and acetic acids, ethanol, starch, sugars (total and reducing) and vitamin C) were analysed during the process of transforming cassava (Manihot esculenta C.) into attieke. Moisture levels ranged from 61.5% (fresh pulp) to 45% (Attieke). The pH of the fresh cassava (6.1) decreases and reaches 4.7 on the third day of fermentation while that of the attiéké is 5. The acetic (0.48%) and lactic (0.72%) acid contents increase and are respectively 2.40 and 3.60% in the attieke. The ethanol content, which does not exist in the fresh pulp, appears during the fermentation and then decreases from 0.86% (24 hours of fermentation) to 2.40 (attieke). The starch content of cassava pulp decreased from 41.1 (fresh pulp) to 39.5% (fresh Attieke). The vitamin C content of the fresh pulp (69mg/100g) decreases and represents only 1 mg/100g in the fresh attieke.

The inclusive school of collective learning

How women actually are collectively learning new knowledge in practice, and the constraints they are experiencing? Based on an analysis of three contrasted small scale cassava processing cooperatives, this article traced how women allow and mediate emerging critical events when applying new measures and collectively learned about, by analyzing archives data, following and interviewing; and observing in real time those who are closely involved in collective learning processes. Evidence proves that collective learning women were experiencing with the traditional system of cassava processing have taken a new translation with the promotion of two days of cassava processing (instead of six or seven days traditionally assigned in cassava processing) and the use of improved garifyers. However, important critical challenges emerged. These are economic, technical and political support. Mediating these challenges did not pose serious problems since women deployed ideas and assembled social representations relevant to enforce arrangements. Collective learning then entails consideration and incorporation of the local socio-cultural models during the application of the new measures, and which require to be merged with emerging critical challenges. Further data analysis prove how women collectively change strategies that governed the puzzle of their life vis-a-vis cassava processing; and on the basis of which they considered emerging challenges and applied solutions.

Momordica augustisepala L. stem fibre reinforced thermoplastic starch: Mechanical property characterization and fuzzy logic artificial intelligent modelling

Understanding the effect of reinforcement scales on the properties of fibre reinforced composite and establishment of suitable material property predictive model are important for successful composite development. This study investigated the effect of micro and nano scale Momordica augustisepala stem natural fibre (MASNF) on the mechanical properties of cassava starch thermoplastic (CSTP). Thereafter, fuzzy logic artificial intelligent method (FLAIM) was utilized to predict the mechanical properties. Micro and nano MASNF reinforcements were extracted through alkalization, bleaching and acid hydrolysis methods. For environmental preservation purposes, starch was extracted from cassava processing factory's liquid waste. Micro and nano MASNF reinforced CSTP film samples at different fibre weight fraction were developed by casting method. The morphological, crystallinity and mechanical properties of the samples were established using SEM, XRD and Instron Universal Machine, respectively. The experimental data were modelled and predicted with FLAIM using Matlab software. SEM and TEM showed that used chemical treatments were sufficient to extract suitable MASNF reinforcements. Crystallinity of raw, alkalized, and bleached and nano MASNF were 24.00, 36.96 and 45.00 and 62.00, respectively. Nano and micro MASNF improved the mechanical properties of CSTP film; however, nano MASNF had the highest tensile strength and modulus of 6.35 ​MPa and 245.22 ​MPa, respectively at 9 ​wt % fibre weight fraction. FLAIM was effective to predict the observed mechanical properties with average model accuracy and coefficient of determination that ranged between 92.08 – 97.18 and 0.7981–0.9969, respectively. It is concluded that these results have prospect in technical and economic development of composite.

Appendix

Colombia is highlighted in the LAC region by its efforts in cassava processing. Since 2005 two Colombian firms De Sargo and Central Sicarare have set a common plant located in Codazzi (Department of Cesar, North West of Colombia) being the pioneer to transform cassava starch into ethanol. Clayuca and CIAT have just inaugurated, on July 22 nd of 2, a new cassava–based ethanol processing plant, located in Palmira (on the Cauca Valley).

Assessment of Cassava Processing Techniques on the Livelihood of Agro-Forestry Farmers in Edo State, Nigeria

: Post harvest losses resulting from inadequate processing have been one of the problems affecting farmers’ income. This study was carried out to examine the contribution of cassava processing techniques on the livelihood of agroforestry farmers in Edo state. A purposive sampling technique was used to select 125 respondents which served as sample size for the study. Data were analyzed using descriptive statistics and inferential statistics. The results showed that 90.4% were aware of the cassava processing techniques such as the peeling, slicing, grating, sieving and frying machines. Furthermore, majority of the farmers agreed that the processing techniques were effectively in increasing productivity and 45.6% of the farmers had an increase in their annual income of up to N200,000. All the farmers attested that their income increased thus resulting in an increase in their livelihood. Chi-square results (p > 0.05) revealed that there was no significant relationship between the personal characteristics of the farmers and the constraints faced in the utilization ofthe technique. Results of correlation showed that there was a significant relationship between the processing techniques and the constraints faced in the utilization of techniques. Thus, it was recommended thatthe technologies be made simple for effective utilization in order to increase productivity
 Keywords: Agroforestry, Processing, Livelihood, Techniques, Utilization