Cassava Starch Research Articles

Hydrophobic bio-composites of stearic acid starch esters and micro fibrillated cellulose processed by extrusion

Fatty acid starch esters are potential candidates for obtaining hydrophobic starch-based materials. The objective was to evaluate thermoplastic bio-composites with stearic acid cassava starch esters (SAE) as matrices reinforced with micro fibrillated cellulose (MFC). SAE with 0.11 and 0.14 of DS and native cassava starch were processed with 5 % and 10 % MFC by extrusion and then thermo-compression to obtain bio-composite films. Performance of bio-composites as a function of the degree of substitution (DS) of starch esters and the content of MFC, was evaluated. Starch esterification reduced the crystalline phase and glass transition temperature of bio-composites, as confirmed by structural and thermal analysis. The increase of DS reduced the degradation temperature, which was compensated by adding MFC, favoring thermal stability. The hydrophobicity of films increased with the degree of starch esterification. Treatments with 0.14 DS formed stiffer and less tensile strength films. There was an increase in the modulus of elasticity and a reduction in elongation by increasing MFC. Fracture microscopy of films showed defects by incomplete starch melting and lack of interfacial adhesion with MFC caused by starch esterification. Starch esterification and MFC dispersion were determinants in the performance of bio-composites. In consequence, starch esterification with stearic acid reduces the compatibility with the MFC and, consequently, the performance of composites.

Active packaging technology: cassava starch/orange essential oil for antimicrobial food packaging

New technologies for active food packaging that can protect and interact with the food, increasing its shelf life are currently being developed. Essential oils are active compounds that, in addition to providing antibacterial protection, can improve the functional and mechanical properties of films. This research aimed to evaluate the influence of orange (Citrus sinensis L.) essential oil (AEN) on the physical and antimicrobial properties of active films produced from cassava (Manihot esculenta) starch and alginate (AY/AG) using the plate diffusion technique. The films were formulated with different concentrations of AEN (0.0, 0.5, 1.0 and 1.5 %). Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility and Luminosity (L*) decreased significantly (p < 0.05) with the addition of AEN, on the other hand, tensile strength (TS), b* value (tendency towards yellow) and opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance and continuous dispersion between cassava starch, alginate. The results obtained indicated that the incorporation of AEN presented an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria. Therefore, the films obtained have a high potential to be used in the development of antimicrobial packaging for food applications

Phase transition and gel properties of chemically modified cassava starch in choline acetate and water mixtures

This work studied the phase transition and gel properties of cassava starch in aqueous choline acetate ([Ch][OAc]) solution at different [Ch][OAc]:water weight ratios. The paste viscosity and gel strength followed a similar pattern to the starch phase transition temperature, increasing at a 2:3 [Ch][OAc]:water ratio and then decreasing at 3:2 and 4:1 ratios. However, the mobility of free water in the starch gel decreased as the [Ch][OAc]:water ratio increased. At the same [Ch][OAc]:water ratios, acetylated cassava starch (ACS) underwent phase transition more easily than native cassava starch (NCS), leading to greater granule destruction. Nevertheless, ACS gels displayed more viscous-dominated rheological behavior, lower paste viscosity, viscoelasticity, and weaker water-holding capacity (WHC) than NCS gels. In contrast, cross-linked cassava starch (CCS) gels had higher paste viscosity, gel viscoelasticity, and WHC. However, at a 4:1 [Ch][OAc]:water ratio, the viscoelasticity of CCS gel was lower than NCS gel, and the differences in WHC were minimal, likely due to the incomplete phase transition of especially CCS under this condition. Our findings show that starch chemical modification significantly affects phase transition behavior and gel properties in [Ch][OAc]:water mixtures, with outcomes influenced by the viscosity of the aqueous [Ch][OAc] solution and the interaction between [Ch][OAc] and water.

Influence of Lithium Triflate Salt Concentration on Structural, Thermal, Electrochemical, and Ionic Conductivity Properties of Cassava Starch Solid Biopolymer Electrolytes.

Cassava starch solid biopolymer electrolyte (SBPE) films were prepared by a thermochemical method with different concentrations of lithium triflate (LiTFT) as a dopant salt. The process began with dispersing cassava starch in water, followed by heating to facilitate gelatinization; subsequently, plasticizers and LiTFT were added at differing concentrations. The infrared spectroscopy analysis (FTIR-ATR) showed variations in the wavenumber of some characteristic bands of starch, thus evidencing the interaction between the LiTFT salt and biopolymeric matrix. The short-range crystallinity index, determined by the ratio of COH to COC bands, exhibited the highest crystallinity in the salt-free SBPEs and the lowest in the SBPEs with a concentration ratio (Xm) of 0.17. The thermogravimetric analysis demonstrated that the salt addition increased the dehydration process temperature by 5 °C. Additionally, the thermal decomposition processes were shown at lower temperatures after the addition of the LiTFT salt into the SBPEs. The differential scanning calorimetry showed that the addition of the salt affected the endothermic process related to the degradation of the packing of the starch molecules, which occurred at 70 °C in the salt-free SBPEs and at lower temperatures (2 or 3 °C less) in the films that contained the LiTFT salt at different concentrations. The cyclic voltammetry analysis of the SBPE films identified the redox processes of the glucose units in all the samples, with observed differences in peak potentials (Ep) and peak currents (Ip) across various salt concentrations. Electrochemical impedance spectroscopy was used to establish the equivalent circuit model Rf-(Cdl/(Rct-(CPE/Rre))) and determine the electrochemical parameters, revealing a higher conduction value of 2.72 × 10-3 S cm-1 for the SBPEs with Xm = 17 and a lower conduction of 5.80 × 10-4 S cm-1 in the salt-free SBPEs. It was concluded that the concentration of LiTFT salt in the cassava starch SBPE films influences their morphology and slightly reduces their thermal stability. Furthermore, the electrochemical behavior is affected in terms of variations in the redox potentials of the glucose units of the biopolymer and in their ionic conductivity.

Optimizing modified natural rubber in starch-based hydrogels: A cost-effective approach for high-performance sustainable slow-release fertilizer coatings

Effective compatibility between natural rubber (NR) and cassava starch (CSt) is crucial for enhancing the water swelling and retention properties of CSt/NR-based hydrogels. In this study, NR was modified by grafting glycidyl methacrylate (NR-g-GMA, NRG) at 3, 6, and 9 parts per hundred rubber (phr) for blending with CSt. Subsequently, CSt was grafted with acrylamide (AM), crosslinked with N,N′ − methylene-bis-acrylamide (MBA), and interpenetrated with NRG to produce CSt-g-PAM/NRG hydrogels. The resulting CSt-g-PAM/NRGx (x = phr of GMA) hydrogels were characterized using FTIR, XRD, TGA, tensile testing, and water swelling measurements. Results revealed that CSt-g-PAM/NRG3 exhibited the highest equilibrium water swelling at 3300 %, surpassing CSt-g-PAM/NR (1430 %) and demonstrated the highest mechanical strength (0.92 MPa), desirable biodegradability (69 % at 30 days), and good water retention. These properties are attributed to the superior compatibility and stronger interactions between NRG and the CSt-g-PAM networks. Additionally, the WUHNRG3 (urea coated with CSt-g-PAM/NRG3 and wax layers) fertilizer demonstrated good biosafety, an acceptable slow-release rate (50.26 % at 30 days), and effectively promoted the growth of chili plants at a reasonable cost. This study demonstrates that modifying NR with optimal GMA content provides an effective CSt-g-PAM/NRG coating membrane, suitable for sustainable slow-release fertilizers and green agricultural practices.

Cassava bagasse starch and oregano essential oil as a potential active food packaging material: A physicochemical, thermal, mechanical, antioxidant, and antimicrobial study

This research evaluates the use of cassava bagasse starch and oregano essential oil (OEO) in an active film. For comparison, films of cassava starch (CS) and cassava bagasse starch (BS) were prepared with OEO at 1, 2, and 3 %. Physical, thermal, mechanical, antioxidant, and antimicrobial properties were determined. BS films presented higher thickness, WVP, ΔE, modulus of elasticity, and maximum stress, but lower strain at break compared to CS films. Adding OEO into the films increased their thickness, moisture, solubility, WVP and strain at break. However, maximum stress, modulus of elasticity, and Tdmax decreased. The CS films added with 3 % of OEO showed higher WVP (6.32 × 10−14 kg m/m2.s.Pa), intermediate solubility of 39 % and low maximum stress (0.19 MPa) while the BS film with 3 % of OEO presented 5.73 × 10−14 kg m/m2.s.Pa, 30 % and 0.39 MPa, respectively. The increase from 1 % to 3 % of OEO increased the total phenolic compound content and antioxidant activity of the films by 1.3-fold and 3.7-fold, respectively. The incorporation of 3 % OEO in the films inhibited the growth of S. aureus and E. coli. Therefore, BS and OEO films offer a promising solution as biodegradable active food packaging, providing a more sustainable alternative to traditional non-biodegradable plastic packaging.

Ultrasound and enzyme treatments on morphology, structures, and adsorption properties of cassava starch

Porous starch materials are environmentally friendly and renewable and exhibit high adsorption performances. Ultrasound and compound enzyme (α-amylase and glucoamylase) treatments were applied to prepare modified cassava starch. The granules, crystal morphology, crystal structure, and molecular structure of starch were investigated. The hydrolysis degree, solubility, swelling, and adsorption properties of cassava starch were analyzed. After the cassava starch was modified by ultrasound and enzyme treatments, the granule size of the starch decreased, and the surfaces were eroded to form pits, grooves and cavity structure. The starch spherulites weakened or even disappeared. The functional groups of starch did not change significantly, but the degree of crystal order decreased. The double-helix structure was reduced, and the crystal structure was composed of A + V-type crystals, with a decrease in crystallinity. The gelatinization temperature and thermal degradation temperatures enhanced. The enzymatic hydrolysis degree and solubility of the modified cassava starch increased. The swelling degree decreased, and oil adsorption, water adsorption improved. MB adsorption behavior of modified cassava starch closely followed a pseudo-second-order kinetics model and the Langmuir isotherm equation. These findings could help to understand the relationship between the structure and properties of modified starch, and guide its application in the field of adsorption.

Maintenance of postharvest quality of ‘Palmer’ mango coated with biodegradable coatings based on cassava starch and emulsion of lemongrass essential oil

This study aimed to evaluate the effect of applying oxidized cassava starch-based edible coatings with addition of lemongrass essential oil emulsion on ‘Palmer’ mangoes stored under refrigeration. A completely randomized design was used, arranged in a 5 × 3 factorial scheme, with five types of coatings and three evaluation times. The evaluated postharvest quality parameters consisted of weight loss, pulp and peel firmness, biochemical transformations related to pigments, and pulp and peel coloration of mango. The application of edible coatings with a 0.9 % EO concentration resulted in delayed fruit ripening, evidenced mainly by a 7.25 % reduction in weight loss, a 29.23 % increase in soluble solids content, and a 24.15 % decrease in total chlorophyll, when compared to uncoated fruits, which showed 19.8 %, 48.66 %, and 82.00 %, respectively, over the storage period. This effect was also evident in the angle Hue (°h) measurement, with uncoated fruits showing a decrease of 32.2 %. The antimicrobial effect and absence of anthracnose symptoms were observed in the fruits in which the coating with 0.9 % EO was applied. Therefore, biodegradable coating with the addition of 0.9 % emulsion EO, can be used as postharvest treatments for maintenance quality of ‘Palmer’ mangoes during refrigerated storage.

Tetraphenylborate enhanced enzymatic production of γ-cyclodextrin: System construction and its mechanism

γ-Cyclodextrin (γ-CD) is an attractive material among the natural cyclodextrins owing to its excellent properties. γ-CD is primarily produced from starch by γ-cyclodextrin glycosyltransferase (γ-CGTase) in a controlled system. However, difficulty in separation and low conversion rate leads to high production costs for γ-CD. In this study, γ-CGTase from Bacillus sp. G-825-6 STB17 was used in γ-CD production from cassava starch. With the introduction of sodium tetraphenylborate (NaBPh4), the total conversion rate was promoted from an initial 18.07 % to 50.49 % and the γ-CD ratio reached 78.81 % with a yield of 39.79 g/L. Furthermore, the mechanism was conducted via the determination of binding constant, which indicated that γ-CD exhibited much stronger binding strength with NaBPh4 than β-CD. The reformation of water molecules and the chaotropic effect might be the main driving forces for the interaction. Additionally, the conformations of CD complexes were depicted by NMR and molecular docking. The results further verified different binding patterns between CDs and tetraphenylborate ions, which might be the primary reason for the specific binding. This system not only guides γ-CD production with an efficient and easy-to-remove production aid but also offers a new perspective on the selection of complexing agents in CD production.

Maleated epoxidized natural rubber grafted cassava starch/silver composite coating for cloth glove: Preparation and physical properties

The green composite was obtained from maleated epoxidized natural rubber (MENR) latex grafted cassava starch (CS) (MNS) and silver nanoparticles (AgNPs) by using a green route process. The immersion of AgNPs in the MNS matrix was checked with UV–visible spectrometer. The SEM was applied to study the morphology of AgNPs particle. The thermal stability of the MNSAg composite increased with increasing AgNPs. The AgNPs well distributed in the MNS matrix. The silver was used to facilitate the facile and fast preparation and to improve the mechanical strength and thermal stability at 420–450 °C of the MNSAg composites. The MNSAg composite containing AgNPs exhibited excellent antibacterial activities against both Escherichia coli and Staphylococcus aureus. Moreover, it showed the high UV absorption. It was used to coat with cloth gloves. The degree of biodegradation of this sample was about 80–90 % after being buried in soil.

Penerapan Green Marketing pada Produk Bubble Wrap dalam Meningkatkan Purchase Intention dan Perceived Value

This study aims to determine the application of green marketing on OCUWRAP products and application of green marketing to increase purchase intention and perceived value. OCUWRAP is a biodegradable bubble wrap product made from cassava starch and dried sponge gourd. This research was conducted using an interview method with a descriptive qualitative approach. Data obtained from interviews conducted with marketing and development managers, cosmetic store owners, and consumers were processed using the triangulation method. This study found that green marketing implemented has increased purchase intention and perceived value of its products. The implementation of green marketing by OCUWRAP is carried out in various aspects, namely environmentally friendly products, premium prices and environmentally friendly marketing and distribution. The results of this study indicate that the green marketing strategy has increased purchase intention for the product. Green marketing that has been implemented can also increase the perceived value felt by OCUWRAP consumers.

Sensory Characteristics of Meat Sausage Products with Modified Cassava Flour as Filler

The use of modified cassava starch and flour in this study aims to obtain the optimal concentration of modified cassava starch and flour ratio in meat sausage emulsion type products and characterize organoleptic properties in meat sausage emulsion type products using modified cassava starch and flour as fillers. The ingredients used are modified cassava starch and flour, beef obtained from the Son Haji Sonny Bandar Lampung slaughterhouse, chicken meat from PT. Ciomas Adisatwa Lampung, sausage sleeves, and seasonings used in making beef sausages. The treatment given is a ratio of starch:modified cassava flour with a ratio of 90:10; 80:20; 70:30; and 60:40. The sensory test results showed that the most preferred sensory characteristics of sausages were sausages with a modified 80:20 starch:cassava flour ratio treatment for the sensory characteristics of sausage taste and texture. As for color sensory characteristics at a ratio of 60:40; and for aroma sensory characteristics at a ratio of 70:30. From the sensory characteristics that are closer to the quality characteristics of sausages are texture and taste, it can be concluded that the most preferred sausage is sausage with the addition of starch and modified cassava flour in a ratio of 80: 20.

Modification of biodegradable thermoplastic cassava starch/kapok fiber incorporated by tartaric acid and processed by compression molding technique

Thermoplastic starch has been attracted due to its availability, biodegradability, and processability. However, its poor tensile properties, high hydrophilicity and lack of antibacterial activity are still the major concerns for many applications. In current study, several thermoplastic cassava starch samples (THPCS), reinforced with kapok (KP) fibers and modified by varying levels of tartaric acid (TA), a natural organic acid, were prepared to enhance their limitations. All samples were mixed and shaped using an internal mixer and a compression molding machine, respectively. The modified THPCS samples were characterized using analytical techniques such as FTIR, SEM and TGA. Morphology, water uptake, mechanical properties, biodegradability, and antimicrobial performance of various samples were also evaluated. IR peak positions of O–H stretching as well as O–H bending were clearly observed for shifting to lower wavenumbers with the addition of KP fibers or KP fibers/TA, indicating of new H-bond formation. In addition, the use of KP fibers caused the enhancement of mechanical strength and thermal properties including the reduction of water uptake. Moreover, THPCS/KP fiber sample modified by TA presented surface smoothness, good biodegradability, and antibacterial performance against both Staphylococcus aureus and Escherichia coli.

Fish Fillet Analogue Using Formulation Based on Mushroom (Pleurotus ostreatus) and Enzymatic Treatment: Texture, Sensory, Aromatic Profile and Physicochemical Characterization.

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett-Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG.

Valorization of Dextrose from Cassava Starch and Sugarcane Vinasse as Polyhydroxyalkanoates by Submerged Cultures of Cupriavidus necator: A Physicochemical–Biotechnological Approach

The production of polyhydroxyalkanoates using submerged cultures of Cupriavidus necator DSM 428 was evaluated using low-cost substrates from agroindustry: (i) dextrose from cassava starch and (ii) a mixture of sugarcane vinasse from the bioethanol industry and dextrose from cassava starch. The effects of vinasse composition (2.5, 5.0, 7.5, 25, 50, and 75% v/v) and the use of raw and activated carbon-pre-treated vinasse were assessed. The results indicate that cultivations using only cassava starch dextrose reached 4.33 g/L of biomass as the dry cell weight and a poly(3-hydroxybutyrate) (PHB) production of 47.1%. Raw vinasse proportions of 25, 50, and 75% in the culture medium resulted in total inhibition. Vinasse treated at the same ratios led to biomass production in the range 1.7–4.44 g/L. The higher PHB production scenario was obtained in a medium containing dextrose and treated vinasse (7.5%), yielding 5.9 g/L of biomass and 51% of PHB accumulation. The produced PHB was characterized by XRD and FTIR for an analysis of crystalline structure and chemical functional groups, respectively. EDS was employed for a semi-quantitative analysis of the chemical composition, and SEM was used to analyze the morphology of the microgranules. The results of DSC and TGA analyses demonstrated the thermal stability of the obtained PHB.

Starch‐based and green tea extract films: characterisation and evaluation of the shelf life of interleaved sliced calabrese sausage

SummaryThis study aimed to develop and characterise cassava starch‐based films incorporating green tea extract and to assess the antioxidant effectiveness of these edible films against oxidative degradation in sliced calabrese sausage. The films were formulated with 3.5% starch (w/v) and 35% glycerol (w/w), with the addition of commercial green tea extract at concentrations of 1.0%, 2.5%, and 5.0% (w/v of film‐forming solution). The formulations with extract showed significantly higher per cent elongation at break compared to the control (without extract) (P < 0.05), with higher tensile strength observed in the film with 1.0% extract. The best results in antioxidant activity kinetics with IC50 values between 0.012 and 0.14 mg mL−1 over 60 days were obtained with 1% of the extract. The cassava starch film with 1.0% extract inhibited the lipid oxidation of calabrese sausage for 18 days. The presence of 1.0% extract in the film reduces lipid oxidation in calabrese sausage without sensorial alteration, extending shelf life and suggesting it as an alternative to conventional plastics.

Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability

Using green techniques to convert native starches into nanoparticles is an interesting approach to producing stabilizers for Pickering emulsions, aiming at highly stable emulsions in clean label products. Nanoprecipitation was used to prepare the Pickering starch nanoparticles, while ultrasound technique has been used to modulate the size of these nanoparticles at the same time as the emulsion was developed. Thus, the main objective of this study was to evaluate the stabilizing effect of cassava starch nanoparticles (SNP) produced by the nanoprecipitation technique combined with ultrasound treatment carried out in the presence of water and oil (more hydrophobic physicochemical environment), different from previous studies that carry out the mechanical treatment only in the presence of water. The results showed that the increased ultrasound energy input could reduce particle size (117.58 to 55.75 nm) and polydispersity (0.958 to 0.547) in aqueous dispersions. Subsequently, Pickering emulsions stabilized by SNPs showed that increasing emulsification (ultrasonication) time led to smaller droplet sizes and monomodal size distribution. Despite flocculation, long-term ultrasonication (6 and 9 min) caused little variation in the droplet size after 7 days of storage. The cavitation effects favored the interaction between oil droplets through weak attraction forces and particle sharing, favoring the Pickering stabilization against droplet coalescence. Our results show the potential to use only physical modifications to obtain nanoparticles that can produce coalescence-stable emulsions that are environmentally friendly.

Sustainable innovations in food packaging: Antioxidant basil-enriched cassava starch films with UV protection and enhanced water and mechanical resistance

Degradation of food during transportation or storage poses a significant threat to its shelf life. Developing functional materials using sustainable components can serve as an environmentally friendly alternative to traditional food packaging, which contributes negatively to climate change. In this endeavor, carboxymethyl cassava starch-based films with various compositions of basil extract, available in aqueous (B) or freeze-dried (BS) forms, were obtained by extrusion. The inclusion of these extracts provided the starch film's antioxidant potential and contributed to increased tensile toughness. The highest concentration of BS yielded materials with outstanding UV protection capabilities and water resistance, showcasing remarkable improvements in hydrophobicity. The polyphenol release kinetic curves of the films with B at 15 % w/w and with BS, evaluated by the Weibull model, showed a Fick diffusion mechanism, underscoring the potential utility of these films as biodegradable and edible active packaging for lipophilic and acidic foods.

The role of specific energy consumption in a heat recovery system for cassava starch production using an integrated agro-industrial system

BackgroundReducing energy consumption and greenhouse gas emissions is a crucial issue in the cassava starch processing industry. In this study, the integrated system combining livestock, cassava cultivation and cassava production in the same area leads to both a zero emission goal and economic efficiency, a typical example of an effective agro-industrial symbiosis. A heat exchange/recovery system was applied including the economizer, heat exchanger tank, biogas tank, and boiler. The economizer attached to the boiler’s chimney transfers heat from exhaust gases for pre-heating feed water entering the boiler. The biogas tank recovers energy from the wastewater of starch production and livestock, and the generated biogas was used as fuel for the boiler.ResultsThe energy and exergy efficiency, energy losses, and exergy destruction for the heat recovery system were analyzed. The specific energy consumption was used to evaluate the overall energy efficiency for a cassava starch factory with a capacity of 20 tons/day. The results show that there is a high potential to recycle waste into energy in the cassava starch industry. The total energy saving and reduced greenhouse gas emissions per year of the cassava starch factory were 0.054%/year and 123,564 kgCO2/per year, respectively.ConclusionsCassava starch factories can save energy and reduce emissions when applying a heat recovery system in the integrated agro-industrial system. Excess heat from the production was used for evaporating (removal of) NH3 in wastewater flow from the biogas tank, and for heating the biogas system to enhance the efficiency of methane production. A biochar filter was attached to the economizer for adsorption of released ammonium, and the biochar after adsorption was combined with sludge from the biogas tank to produce a solid biofertilizer.

Energy Audit and Alternative Energy Source for Sustainable Processing of Cassava Products in Oyo State, Nigeria

Recently, the increase in electrical energy tariff in Nigeria coupled with the epileptic electricity supply has led to the rise in production cost and price of cassava products. In this study, an audit of the electrical energy used in three cassava processing industries (Niji farm, ATMANCorp Nigeria, and Psaltry International Limited) in Oyo state, Nigeria was carried out and biofuels as an alternative energy produced from cassava processing waste to enhance the sustainability of cassava processing are presented. The audit investigates the cost of energy consumption in producing different cassava products, ranging from garri, cassava flour, and cassava starch. The computation and analysis of energy use were carried out using the spreadsheet on Microsoft Excel. The results showed that the observed monthly energy consumed with the cost of the energy for Niji farm, ATMAN Corp Nigeria, and Psaltry International Limited were 45002.16 kW/h (NGN1,330,560), 65581.92 kW/h (NGN1,668,535), and 923774.40 kW/h (NGN27,501,120) respectively. The analysis also observed that bioenergy such as bioethanol, biodiesel, biomass, or biogas produced biochemically from cassava processing by-products can be used as a suitable biofuel to run types of machinery in cassava processing. This study proffers a solution to the high cost of energy used in cassava processing industries thereby reducing the production cost resulting in lower prices of cassava products in the market.