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1
Elisabeth, Dian Adi anggraeni, and Nila Prasetiaswati. "Analisis Kelayakan Finansial dan Nilai Tambah Agroindustri Skala Rumah Tangga Berbasis Ubikayu Di Kabupaten Barito Koala, Kalimatan Selatan." Jurnal Penelitian Pertanian Tanaman Pangan 2, no. 2 (August 31, 2018): 129. http://dx.doi.org/10.21082/jpptp.v2n2.2018.p129-136.
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Financial feasibility and added value analysis of home scale-agroindustries development based on cassava commodity in Barito Koala District, South Kalimantan. Cassava processing into food products aimed to improve shelf-life of fresh cassava in order to be feasible to be consumed and to give added value in order to improve cassava’s selling value. Prospect of home scale-agroindustries development based on cassava was observed by analyze their financial feasibility and added value. Research location was detemined using purposive sampling method; while sample taking was determined using simple random sampling and key person methods. Data obtained was analyzed using both qualitative and quantitative descriptive methods. Stages of financial feasibility and added value analysis were production cost analyses, revenue, benefit, and efficiency (B/C ratio), and added value. Home scale-agroindustries based on cassav in Barito Koala District have prospect to be developed. However, with B/C ratio greater than 1 (1.67), cassava chips industry has more chance to be developed due to it is more efficient and feasible. The highest added value ratio as well as benefit ratio i.e. 63.13% and 90.79% respectively, showed that the chips indsutry can give the high added value and benefit for producer.
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Ma'aruf, A. G., and Abdul Hakim Ramli. "Efficient processing of cassava starch: physicochemical characterization at different processing parameters." Food Research 4, no. 1 (August 27, 2019): 143–51. http://dx.doi.org/10.26656/fr.2017.4(1).235.
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The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.
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Awoyale, Wasiu, Medinat Oluwatoyin Adetunji, Michael Edet, Thierno Diallo, Peter Kolawole, William Kawalawu, and Robert Asiedu. "Upscaling cassava processing machines and products in Liberia." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 20–26. http://dx.doi.org/10.17508/cjfst.2020.12.1.04.
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Cassava is produced by more than 80% of farming households and is an important contributor to gross domestic product (GDP) in Liberia. It is therefore important to assess the status of cassava processing into food and other products. A total of one hundred and sixty (160) well-structured questionnaires were used for the collection of information from eight counties, with twenty respondents from each county. It was found out that all the counties lack adequate modern cassava processing machines, with almost all cassava processing operations being done with rudimentary equipment. Gari and wet fufu are common products in Liberian markets, with no high-quality cassava flour (HQCF) or derivatives. Consequently, user and gender friendly processing machines were installed in six established modern cassava processing centres, and new cassava products, such as fufu powder, tapioca, and HQCF with its value-added products (10% bread and pastries), were introduced. This upscaling will enhance the cassava value chain in Liberia with improvement in livelihoods, especially for vulnerable women and unemployed youth.
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Lima, Dâmaris Carvalho, Nanci Castanha, Bianca Chieregato Maniglia, Manoel Divino Matta Junior, Carla Ivonne Arias La Fuente, and Pedro Esteves Duarte Augusto. "Ozone Processing of Cassava Starch." Ozone: Science & Engineering 43, no. 1 (May 13, 2020): 60–77. http://dx.doi.org/10.1080/01919512.2020.1756218.
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Banchajarurat, Chanikan, Khwantri Saengprachatanarug, Nattpol Damrongplasit, and Chanat Ratanasumawong. "Volume estimation of cassava using consumer-grade RGB-D camera." E3S Web of Conferences 187 (2020): 02002. http://dx.doi.org/10.1051/e3sconf/202018702002.
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Mismanagement during postharvest handling of cassava can degrade the quality of the product and depreciate its selling price considerably. This study proposed the feasibility of using RGB-depth camera to measure the quality of cassava roots in a non-destructive, fast and cost-effective manner. Methodology to estimate the volume of cassavas Kasetsart 50 variety was the focus of this study. Using RGB-D images collected from 60 cassava samples with each one being photographed from 6 different orientations. Image Processing model and Point Cloud image model were used to find the volume from depth images, and then disk method and box method were used to estimate the volume of cassava under ellipsoidal shape. Both estimation methods provided usable values for the volumes in the range of 100 - 500 ml with RMSE values of 5.91% and 4.02%, respectively. The estimated volume can be applied to find density to predict the rotten cassava for improving quality and efficiency of cassava industry.
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Ume, Smiles I., U. J. Onwujiariri, and T. C. Nwaneri. "Effect of Cassava Processing to the Environment in South East, Nigeria - Implication on Adoption of Cassava Processing Technology." Sustainable Food Production 9 (November 2020): 1–14. http://dx.doi.org/10.18052/www.scipress.com/sfp.9.1.
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Effect of adoption of improved cassava processing technology to the environment in South East, Nigeria. The specific objectives of the study are to describe the socio economic characteristics of the processors; identify the effect of cassava processing to the environmental; identify different forms of cassava processing; identify the technologies used by the processors to abate pollution; determine the factors affecting the decision of the processor in adopting of the technologies and identify the constraints to cassava processing in the study area. One hundred and twenty processors were selected from the States. A well structured questionnaire was used to collect information needed for the study. The objectives were addressed using percentages, logistic model analysis and factor analysis. The results show that most cassava processors were aged, fairly educated, well experienced and membership of organization. The different forms of cassava processing in the study area are gari, fufu, tapioca, starch and flour. The effects of cassava processing on the environment were odour, flies, mosquito dust, cyanide, carbon compound and waste water. The technologies adopted by the processor in order to abate pollution were use of collection pit, heap and burn, use of protective devices, source of fuel and dumping in the farm. The determinant factors to adoption of the technologies to abate pollution were education of the processors, credit, and membership of organization, processing experience and extension services. The constraints to cassava root processing were poor access to credit, high price of processing equipment, Poor pricing of products, poor infrastructure, poor pricing of products, irregular suppiy of tubers and Poor market information. There is need to ensure processors’ access to educational programs such as adult program, extension services, credit facilities and regular supply of cassava roots.
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Musliu, Sunmonu, Sanusi Mayowa, and Lawal Habeeb. "Effect of different processing conditions on quality of cassava." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 69–77. http://dx.doi.org/10.17508/cjfst.2021.13.1.09.
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Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener.
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Martinez, Daiana, Armin Feiden, Reinaldo Bariccatti, and Katya de Freitas Zara. "Ethanol Production from Waste of Cassava Processing." Applied Sciences 8, no. 11 (November 5, 2018): 2158. http://dx.doi.org/10.3390/app8112158.
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Cassava processing produces by-products such as brown bark, between bark, disposal, bran, fiber and bagasse. Cassava bagasse is characterized as a source of starch that can be converted into sugars to obtain biofuels. The objective of this work was to produce ethanol from this cassava processing residue and to evaluate its contribution potential in the Brazilian energy matrix. Cassava processing residues were obtained from four different starch manufacturers in Brazil. Analysis of the chemical compositions of these samples provided the content of starch, sugar, crude grease, moisture, ash and also their pH values. For the ethanol process, the samples were submitted to enzymatic hydrolysis using the alpha-amylase and amyloglucosidases enzymes, followed by fermentation and distillation. The samples showed high starch indices, approximately 64% on average. The average yield of ethanol obtained was 30% after treatment of the sample like this. Considering the estimated volume of cassava bagasse in Brazil, it is possible to produce an average of 789 million cubic meters per bagasse, replacing about 24% of the first generation ethanol. Cassava bagasse can be considered an interesting biomass for the production of biofuels, contributing to the expansion of the energy matrix.
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Ugwu, B. O., and U. J. Ukpabi. "Potential of Soy-Cassava Flour Processing to Sustain Increasing Cassava Production in Nigeria." Outlook on Agriculture 31, no. 2 (June 2002): 129–33. http://dx.doi.org/10.5367/000000002101293976.
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Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability. The results showed that the soy-cassava flour, with 16% protein, compared favourably with gari and cassava flour as food material for the preparation of fufu (the popular local cassava food product). Its production was profitable, with a pre-tax profit of close to N5,000 (equivalent to US$62.5 at a rate of US$1 = N80) per tonne. There are clear prospects for large-scale production and marketing of soy-cassava flour in Nigeria. This would establish a large market for cassava roots, since it takes over 2.5 tonnes of cassava root to produce one tonne of soy-cassava flour. Widespread production of this cassava-based, high-grade product can therefore contribute significantly towards sustaining the increasing trend in cassava production in Nigeria.
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Hartanti, Lucky, Anang Syamsunihar, and Ketut Anom Wijaya. "Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal." Pro Food 3, no. 2 (January 11, 2018): 247. http://dx.doi.org/10.29303/profood.v3i2.57.
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Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three different types of local cassava. Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type gave the best result. The best tapioca was produced from “ketan” type of cassava.
Key Words: Cassava Flour, HCN, Local Types of Cassava
ABSTRAK
Tepung ubi kayu mampu menggantikan tepung terigu untuk berbagai produk pangan dan berpeluang bagus untuk dikembangkan. Petani lebih suka membudidayakan ubi kayu jenis lokal dibandingkan dengan varietas unggul nasional. Ubi kayu segar mengandung HCN yang berbahaya bagi kesehatan. Diperlukan teknik yang baik untuk mengolah ubi kayu menjadi produk yang aman dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah: 1) Mengkaji potensi agronomis ubi kayu jenis lokal sebagai bahan baku industri tepung ubi kayu.2) Mengkaji kualitas tepung ubi kayu yang dihasilkandari tiga jenis ubi kayu lokal yang berbeda Ubi kayu yang dipakai dalam penelitian adalah ubi kayu lokal jenis ketan, Pb dan ubi sambung. Metode pengolahan tepung ubi kayu yang dilakukan adalah metode kering gaplek, metode basah tapioca dan metode fermentasi mocaf. Secara umum semua ubi kayu jenis lokal berpotensi agronomis dan aman untuk diolah menjadi tepung ubi kayu. Mocaf dari ubi jenis Pb memberikan hasil terbaik. Tapioka terbaik dihasilkan dari ubi kayu jenis ketan.
Kata Kunci :HCN, Tepung ubi kayu, Ubi kayu lokal
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Abong, George, Solomon Shibairo, Elizabeth Wanjekeche, Joshua Ogendo, Tom Wambua, Peter Lamuka, Peter Arama, et al. "Post-Harvest Practices, Constraints and Opportunities Along Cassava Value Chain in Kenya." Current Research in Nutrition and Food Science Journal 4, no. 2 (August 19, 2016): 114–26. http://dx.doi.org/10.12944/crnfsj.4.2.05.
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Despite its great potential as a food, feed and for industrial application, its processing and marketing remains economically unexploited. A cross-sectional baseline survey was undertaken in Western (Migori and Busia) and Coastal (Kilifi and Kwale) regions of Kenya between March 2013 and February 2014 using structured questionnaires to assess the post-harvest practices, opportunities and constraints in cassava processing. Results indicate that cassava processing is predominantly (58%) a women affair, males accounting for 42% with modal processors age being 32 years. Flour was the most common processed cassava product in the Coast (33%) while dried chips was highly produced in Migori and Busia in equal proportion of 43%. Other important products included cassava crisps and composite flour. Coast region had a greater diversity of products which are none existent in other regions. Most of the processing across the regions are small scale with workers mostly being the owners and activities take place in open yards with majority of these being in Busia (85 %) followed by Migori (67 %) and Coast region (57 %). Constraints during cassava processing were ranked in the following order: irregular and inadequate supply coupled with low seasonal demand for cassava and cassava products; high perishability of cassava roots; lack of value addition and processing tools; poor group dynamics, cohesion and management structure; lack of capacity building in production and processing technologies. There is very limited value addition to cassava in the study regions and hence the need to develop innovative technologies as well as new domestic and industrial products. Consumer sensitization and awareness on utilization of cassava and cassava products may be key to its promotion.
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FATUASE, L. O., A. O. MOGBOJURI, and C. O. ANYAECHE. "ADOPTION OF CASSAVA PROCESSING TECHNOLOGIES AMONG ENTREPRENEURS IN EKITI STATE, NIGERIA." Journal of Natural Sciences Engineering and Technology 18, no. 1 (October 6, 2020): 143–54. http://dx.doi.org/10.51406/jnset.v18i1.2038.
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Cassava products are among the cheap processed foods that are available, accessible and affordable by the majority of households in the developing countries including Nigeria. Therefore, this study assessed the adoption of cassava processing technologies among entrepreneurs in Ekiti State, Nigeria. However, the technologies for the processing are largely inadequate. Personal interview and 200 well-structured questionnaires were distributed among the cassava processors. Multistage sampling technique was used to randomly select 180 cassava processors and these were analysed using descriptive statistics and multiple regression model. The results showed that the cassava processing business was dominated by female households (70.4%) with an average age of 48 years. Majority (89.6%) of them were married with at most secondary school education (85.0%) and an average of 8 persons per household. The results also showed that cassava processing business were profitable in the area. It revealed that gari, lafun, fufu, pupuru, starch and tapioca were the main consumable products from cassava tubers in the area. Sieve, miller, peeler, hydraulic press, grater and dryer were the most commonly used equipment for processing cassava tubers into other forms. The results of multiple regression showed that age of the processors, processing experience, family size, education, total cost of processing and quantity of cassava tubers processed were the factors significantly affecting numbers of technologies adopted in the study area. Therefore, Government should make the environment conducive for the processors and help researchers to improve on the technologies and come up with affordable technologies.
Key words: , , , ,
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Omotosho, A. O., and T. A. Ewemoje. "SEQUENTIAL PEROXIDE-OXIDATION AND ADSORPTION TREATMENT OF CASSAVA PROCESSING WASTEWATER: PROSPECTS AND LIMITATIONS IN AUGMENTATION OF WATER BUDGETING PRACTICES." Open Journal of Environmental Research (ISSN: 2734-2085) 1, no. 1 (March 10, 2020): 47–58. http://dx.doi.org/10.52417/ojer.v1i1.71.
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Cassava processing is an industry common to most West African countries as well as in other tropical countries of the world. The processing of cassava is known for its high consumption of water resources. This study therefore investigates the potential for cassava processing water conservation using combined peroxide-oxidation and adsorption recycling processing technology. A Sequential Peroxide-Oxidation and Adsorption treatment process was established by producing cassava peel carbon and activated carbon from waste cassava peels. This was used in the adsorption of pollutant parameters in oxidized cassava processing wastewater. The study further went on to estimate the volume of water that could be conserved in Nigeria through the employment of the Sequential Peroxide-Oxidation and Adsorption treatment process with the aid of a 3-scenario water-based estimation techniques. The research revealed that the estimated volume of water employed in processing cassava through fermentation process is about 1,525 l/ton while that for non-fermentation process is about 960 l/ton. However, an estimated 104,951.36, 100,195.20 and 95,639.04 million litres of water could be conserved considering each of the three cassava process combination scenarios. The study concluded that if cassava industry could make use of the combined peroxide-oxidation and adsorption recycling processing technology described as in the experimental procedure, substantial volume of water resources could be conserved and recycled for other uses such as irrigation, as well as groundwater recharge thereby improving water budget.
Omotosho, O. A. | Agricultural Engineering and Environmental Unit, Institute of Agricultural Research & Training, Obafemi Awolowo University, Moor Plantation, Ibadan, Nigeria
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Widiastuti, Tri, Siti Nurdjanah, and Tanto Pratondo Utomo. "NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL." JURNAL AGROTEKNOLOGI 14, no. 01 (July 14, 2020): 58. http://dx.doi.org/10.19184/j-agt.v14i01.14450.
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Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%.
Keywords: added value, cassava, processed cassava product
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Westby, A. "IMPORTANCE OF FERMENTATION IN CASSAVA PROCESSING." Acta Horticulturae, no. 380 (November 1994): 249–55. http://dx.doi.org/10.17660/actahortic.1994.380.39.
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Adewusi, Steve R. A., and Akintunde A. Akindahunsi. "Cassava processing, consumption, and cyanide toxicity." Journal of Toxicology and Environmental Health 43, no. 1 (September 1994): 13–23. http://dx.doi.org/10.1080/15287399409531900.
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Niyibituronsa, Marguerite, Jean Bosco Shingiro, Madjaliwa Nzamwita, Lea Ndilu, Gerardine Nyirahanganyamunsi, Gregoire Hagenimana, Concilie Nyirahorana, et al. "Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda." Journal of Food Research 10, no. 3 (March 29, 2021): 1. http://dx.doi.org/10.5539/jfr.v10n3p1.
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Cassava is a staple food and an important and cheap source of carbohydrate in Rwanda. However, the nature and chemical composition of cassava roots limit its proper use as food due to its toxicity and short shelf life. The cyanogenic glucosides found in the cassava roots are responsible for the toxicity. The aim of the study was to characterize the chemical profile and consumer acceptability of paste from eight cassava varieties processed into flour using four processing methods. The cassava samples were harvested from trials conducted at Rubona Station of Rwanda Agriculture and Animal Resources Development Board. Four processing methods were used, namely, Cassava grated fermented, Cassava roots fermented, Cassava grated no fermented and Cassava roots no fermented. Pressing was done before drying the products to obtain the flour. At each stage of processing, the samples were prepared for laboratory analysis of dry mater, titratable acidity, cyanhydric acid and crude fiber by Rwanda Standards Board laboratory. Cassava flour was made into paste and sensory evaluation was conducted to evaluate the acceptability of the eight cassava varieties. The sensory attributes for the Ugali tested was significantly different (P<0.05). The method of grating before fermentation gave the most tasty Ugali than cassava root fermented. The more prefered varieties were GAHENE/2 and SEMAK 150/452 followed by BULK 13, MH95/0091 and NASE 14. The chemical analysis done for the 8 cassava varieties flour from the 4 processing methods exhibited the acceptable acidity and the NASE 14, Gahene/2 and Bulk 13 had the lowest cyanide hydrogen.
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Barata, Henrique da Silva, Victória Carolline do Moraes Gatti, Claudete Rosa da Silva, Fábio Israel Martins Carvalho, Job Teixeira de Oliveira, José Nilton da Silva, Vicente Filho Alves Silva, and Priscilla Andrade Silva. "The importance of agro-economic characteristics for minimal cassava processing: A review." Research, Society and Development 10, no. 7 (July 2, 2021): e57110716904. http://dx.doi.org/10.33448/rsd-v10i7.16904.
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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.
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Santoso, Budi, Susi Imelda Siagian, and Agus Wijaya. "EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE." Jurnal Agroindustri 4, no. 1 (May 30, 2014): 48–54. http://dx.doi.org/10.31186/j.agroind.4.1.48-54.
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The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.
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Ani, Dorothy, Hycainth Ojila, and Orefi Abu. "Profitability of Cassava Processing: A Case Study of Otukpo Lga, Benue State, Nigeria." Sustainable Food Production 6 (May 2019): 12–23. http://dx.doi.org/10.18052/www.scipress.com/sfp.6.12.
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The study investigated the economics of cassava processing in Otukpo Local Government Area, Benue State, Nigeria. Data were collected using well-structured questionnaire administered to 60 cassava processors. Data collected were analyzed using descriptive statistics, Profit function, independent sample t-test and Analysis of Variance (ANOVA). Results showed that majority of the processors were within the age group of 31–40 years with mean year of experience of 34 years. They were mostly women with an average of 8 persons per household. Traditional technologies mostly were employed by the cassava processors. The profitability analysis showed that cassava processing into garri (fried cassava granules), chips and fufu/akpu (cassava dough) are profitable, (t =23.55, 11.95, 12.37: P≤ 0.01). Moreover, the result of the ANOVA showed that there was a significant difference (F=44.48:P≤0.01) in the profit level of cassava processed into garri, chips and fufu/akpu. The result of the post-hoc of ANOVA shows that among the three cassava products studied, garri had the highest profit. The cassava processors encountered many set-backs like poor equipment, high cost of transportation, inadequate capital and poor road network even though processing is a viable and profitable venture. Modern processing technologies should be developed and disseminated to processors while adequate infrastructural facilities and credits should also be provided.
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Rizqi Toyibah, Happy Sista Devy, M. Sultan Mubarok, Ade Dedi Rohayana, Ali Muhtarom, Tamamudin, Nia Marotina, Farah Fadillah Syaufii, and Hendri Hermawan Adinugraha. "Community Empowerment Based on Local Potentials Through the Creation of “Cassava Nugget” Products in Dukuh Binangun, Werdi Village, Paninggaran District." International Journal Of Community Service 1, no. 1 (May 30, 2021): 17–27. http://dx.doi.org/10.51601/ijcs.v1i1.7.
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The problems studied in this study are how the process of potential-based community empowerment through processing of cassava nugget product creations and how the results of community empowerment based on local potential through processing of cassava nugget product creations in Hamlet Binangun, Werdi village, Paninggaran district. The objectives of this study include (1) to determine the process of community empowerment based on local potential through the processing of cassava nugget product creations in Binangun hamlet, Werdi village, Paninggaran sub-district (2) to find out the results of community empowerment activities based on local potential through the processing of cassava nugget product creations in Binangun village hamlet. Werdi, Paninggaran sub-district. This service method uses a descriptive qualitative approach. The results of research from community empowerment activities based on local potential through the processing of cassava nugget product creations are fostering an entrepreneurial spirit, utilizing existing natural potential, increasing skills by creating products that have selling value, and increasing family income or income.
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Arisanti, Desi. "PELATIHAN PENGOLAHAN MI BERBAHAN BAKU LOKAL (UBI KAYU) BAGI MASYARAKAT BINAAN DINAS PANGAN BONE BOLANGO." Jurnal Abdimas Gorontalo (JAG) 3, no. 1 (April 29, 2020): 29–32. http://dx.doi.org/10.30869/jag.v3i1.554.
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Cassava is a local material that can be used as a type of processed food that is used for daily consumption. One of them is processed cassava noodle products. Utilization is for public consumption every day so it does not experience dependence on flour-based noodles. In addition, the nutritional content of cassava-based noodles that we consume daily can be more diverse and well fulfilled. The problem often faced is that not many people carry out activities for processing cassava products into cassava noodle products. That causes saturation for consumption. The several solutions that will be carried out consist of three stages, namely 1) Socialization of the benefits of processing local materials such as cassava into cassava noodle products, 2) Training on the manufacture of cassava noodle products. The hope after this PKM activity is that the community or the group supported by the Bone Bolango Food Service can understand and be skilled in processing local materials and improve the quality of high-value processed noodle products in the market and improve the economic welfare of the community
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Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.
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Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.
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Harris, Mark Anglin. "Environmental Contamination from Industrial Bitter Cassava: Implications for Moisture-Pressure Combination Treatments." Journal of Agricultural Science 8, no. 11 (October 11, 2016): 204. http://dx.doi.org/10.5539/jas.v8n11p204.
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<p>Commercial processing of cassava produces vast quantities of cyanide-laced waste which can adversely infiltrate water supplies and air breathed by factory workers. This study aimed to determine the comparative concentration of cyanogens in the cassava peel as opposed to that of the pith and the effect of the moisture-pressure combination treatments on cyanide concentration. A semi-quantitiative test using the picrate-spectrophotometer method was applied, where, at room temperature in a closed vial, reactions caused liberation of HCN which reacts with a picrate paper. The results showed a 25% higher level of cyanogen concentration in casssava peels compared to that of blended peels and pith. Treatments released cyanide from samples in the order: 2 h wetting at 50 °C + pressing > 4 h wetting at 25 °C + pressing = 2 h wetting at 40 °C + pressing > 2 h wet at 25 °C + pressing = 4h wet at 25 °C > 12 h pressing. In this manner, wetting for 2 h at 50 °C followed by pressure for 12 h released cyanide by at least 20% more than that of any other treatment. The combination of moisture and pressure enhanced the contact time between linamarin and linamarase to increase the release of HCN. Physiological cyanide overload in organisms from cassava processing occurs in water, land, and air. Therefore the reduction in concentration observed in this study, if applied at an early stage of the cassava processing, should reduce the rate of morbidity in environments at risk.</p>
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Mogaji, P. B., and Samuel B. Adejuyigbe. "Improved Design and Fabrication of a Cassava Chipping Machine." Advanced Materials Research 824 (September 2013): 230–38. http://dx.doi.org/10.4028/www.scientific.net/amr.824.230.
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The short shelf-life and bulkiness of cassava roots pose a great problem in transporting these roots from the farm to the market or factory sites. To overcome this difficulty in the marketing and utilization of cassava and to avoid heavy post-harvest losses, the roots need to be processed into some form of dried product with longer shelf life. The simplest and most common mode of processing cassava is the conversion of the roots into dry chips. Cassava processing into chips by traditional methods which involve the use of knife is labour-intensive but the application of improved processing technology has reduced processing time and labour and encouraged further production. An improved cassava chipping machine, with chip thickness between 3-6mm was designed to enhance the processing of cassava into chips to catalyze its drying period and preserve its nutritional value. The chipping machine consists of a hopper, a cutter plate and a power transmission system powered by a 1 hp electric motor. Computer Aided Design software was used in the design and appropriate material selection was considered for its fabrication. The cassava chipping machine was also simulated for stress analysis and behaviour of the machine was studied when loaded virtually. Chipping efficiency is 94.75%, machine capacity is 0.04kg/sec, chipping rate is 0.034kg/sec which is a function of the force applied.
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Bennett, Ben. "Guest editorial: Smallholder cassava production and the cassava processing sector in Africa." Food Chain 5, no. 1-2 (June 2015): 1–3. http://dx.doi.org/10.3362/2046-1887.2015.001.
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Nweke, Felix Izu. "Cassava Processing in Sub-Saharan Africa: the Implications for Expanding Cassava Production." Outlook on Agriculture 23, no. 3 (September 1994): 197–205. http://dx.doi.org/10.1177/003072709402300307.
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Cassava makes an important contribution to improving food security and rural incomes in sub-Saharan Africa, as it is tolerant of drought and poor soil and its cultivation does not require much labour. However, the fresh roots are bulky and perishable and need to be processed before they can be marketed; processing also removes the cyanogens which make many varieties poisonous in their raw form. Cassava roots are turned into granules, flours, pastes and chips, with a wide range of flavours and appearances for different areas and markets. Many different processing techniques are used, some of which make intensive use of fuelwood while others require a plentiful water supply. These requirements, as well as the need for a good transport and marketing infrastructure, limit the expansion of cassava production in sub-Saharan Africa, but technical solutions are being found.
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Melani, Cici Ria, Taslim Sjah, and Bambang Dipokusumo. "ANALISIS NILAI TAMBAH BERBAGAI PRODUK OLAHAN INDUSTRI RUMAH TANGGA BERBASIS BAHAN BAKU UBI KAYU DI KECAMATAN GERUNG KABUPATEN LOMBOK BARAT." JURNAL AGRIMANSION 22, no. 2 (September 3, 2021): 87–98. http://dx.doi.org/10.29303/agrimansion.v22i2.624.
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This study aims to: (1) analyze the added value of processing business based on cassava raw material in Gerung District, West Lombok Regency, (2) analyze the benefit of processing business based on cassava raw material in Gerung District, West Lombok Regency, and (3) analyze the inhibiting factors of processing business based on cassava raw materials in Gerung District, West Lombok Regency. This research uses a descriptive method. The types of data used are quantitative and qualitative data. Sources of data used are primary data and secondary data. Data analysis using Hayami Method and profit analysis. The results showed that the added value was Rp. 9.571/kg (with a ratio of 67.79% and a profit rate of 80.33%) for cassava tape agroindustry, Rp. 18,191/kg (with a ratio of 71.34% and a profit rate of 88.20%) for cassava chips agroindustry, and Rp. 5.558/kg (with a ratio of 28% and a profit rate of 64.02%) for cassava pulp agroindustry. Profit of Rp. 384,782/production process and Rp. 10,389,114/month obtained from cassava tape agroindustry, Rp. 741,224/production process and Rp. 8,894,688/month obtained from cassava chips agroindustry, and Rp. 53,377/production process and Rp. 1,281,048/month obtained from cassava pulp agroindustry; and The inhibiting factors faced by processed entrepreneurs based on cassava raw materials in Gerung District, West Lombok Regency are the lack of raw material availability and limited working capital.
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Njike, M. C., and L. I. Ndife. "EFFECT OF PROCESSING ON NUTRITIVE VALUE OF CASSAVA MEAL FOR BROILER CHICKS." Nigerian Journal of Animal Production 10 (January 19, 2021): 105–9. http://dx.doi.org/10.51791/njap.v10i.2719.
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Three graded levels (15, 30 and 45%) of each of cassava flours, peeled cassava meal (PCM), unpeeled cassava meal (UCM) and garri were fed to Ross — type broiler chicks from one to six weeks of age and thereafter treatment groups were fed a common finisher ration to 10 weeks of age. All substitutions were made at the expense of maize and each treatment diet contained 24% crude protein. At six weeks of age the result showed that cassava meals could substitute the maize component up to 45% without adverse effect on the final live-weight, feed consumption and feed efficiency. Also different processing methods applied to the cassava tubers did not affect the performance of birds. At 10 weeks of age only the birds on garri showed slight but significant differences relative to other dietary treatments.
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Sipayung, Mei Linda, and Reza Alfano Ginting. "ANALISIS NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot utilissima)." Jurnal Agrilink 2, no. 2 (August 10, 2020): 62–70. http://dx.doi.org/10.36985/agrilink.v9i2.429.
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Penelitian ini bertujuan untuk mengetahui keuntungan dari usaha pengolahan ubi kayu menjadi bahan mentah keripik singkong, efisiensi dari usaha pengolahan ubi kayu menjadi bahan mentah keripik singkong, dan nilai tambah dari usaha pengolahan ubi kayu bahan mentah menjadi keripik singkong di Kecamatan Namorambe.Penelitian dilakukan di Desa Deli Tua Kecamatan Namorambe kabupaten Deli Serdang, Provinsi Sumatera Utara.Penentuan daerah penelitian dilakukan secara purposive (sengaja) dengan pertimbangan bahwa desa ini merupakan salah satu daerah penghasil bahan mentah kripik singkong di sumatera utara.Jumlah sampel sekaligus populasi pada penelitian ini sebanyak 15 sampel pengusaha bahan mentah kripik singkong di desa deli tua kecamatan namorambe.Analisis data menggunakan analisis nilai tambah dan menghitung jumlah baiaya penunjamg dan biaya bahan baku, total penerimaan akan dianalisis berdasarkan nilai produksi dikalikan harga. Hasil penelitian menunjukkan bahwa penerimaan usaha pengelolaan ubi kayu menjadi bahan mentah kripik singkong sebesar 183.480.000/ bulan, dengan biaya produksi sebesar Rp. 113.443.810/bulan, sehinga diperoleh pendapatan bersih sebesar Rp. 70.036.190/bulan.Rasio R/C rasio pengolahan ubi kayu menjadi bahan mentah kripik singkong sebesar 1,6> 1. Oleh karena R/C rasio lebih besar satu sehingga pengolahan ubi kayu menjadi bahan mentah kripik singkong layak diusahakan. Nilai tambah pengolahan ubi kayu menjadi bahan mentah kripik singkong dalam satu bulan adalah Rp 82.478.533/bulan, dengan rasio nilai tambah sebesar 1,37 % < 50 % artinya nilai tambah tersebut tergolong rendah. ABSTRACK This study aims to determine the benefits of processing cassava into cassava chips, the efficiency of cassava processing into cassava chips, and the added value of cassava processing business into cassava chips in Namorambe District. The study was conducted in Deli Tua Village, Namorambe District, Deli Serdang Regency, North Sumatra Province. The determination of the research area was carried out purposively with the consideration that this village was one of the areas producing cassava chips raw material in northern Sumatra. The number of samples as well as the population in this study were 15 samples of cassava chips raw material entrepreneurs in the old deli village of Namorambe sub-district. Data analysis uses value added analysis and calculates the amount of support costs and raw material costs, the total revenue will be analyzed based on the value of production multiplied by the price. The results showed that the acceptance of cassava management business into cassava chips raw material was 183,480,000 / month, with a production cost of Rp. 113,443,810 / month, so that a net income of Rp. 70,036,190 / month. R / C ratio of processing cassava into cassava chips raw material is 1.6> 1. Because the R / C ratio is greater than one, so processing cassava into cassava chips raw material is feasible. The added value of processing cassava into cassava chips in one month is Rp. 82,478,533 / month, with a value-added ratio of 1.37% <50% meaning that the added value is relatively low.
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Juhasri, Juhasri, and Antasalam Ajo. "DEVELOPMENT STRATEGY OF CASSAVA ADDED VALUE INTO KAOPI IN LAPODI VILLAGE PASARWAJO SUBDISTRICT." Journal of Agri Socio-Economics and Business 3, no. 1 (June 30, 2021): 59–68. http://dx.doi.org/10.31186/jaseb.3.1.59-68.
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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.
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AWOYEMI, A. O., O. J. ADESOKAN, A. O. KAYODE, K. F. OMOTESHO, and K. K. OSASONA. "ASSESSMENT OF CASSAVA PROCESSING TECHNOLOGIES USAGE AMONG RURAL WOMEN IN KWARA STATE, NIGERIA." Cercetari Agronomice in Moldova 53, no. 3 (October 16, 2020): 314–20. http://dx.doi.org/10.46909/cerce-2020-027.
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Technology usage has been identified as a major driver of increased productivity, waste management and economic efficiency. However, there seems to be some barriers to technology usage among rural women cassava processors Nigeria. This study therefore analyzed the characteristics and constraints to technology usage among rural women processors in Ifelodun local government area of Kwara State, Nigeria. A two-stage sampling technique was used to randomly select 120 respondents from six districts, namely Igbaja, Idofin, OkeOde, Omupo, Ora and Share. Primary data were used for the study and the data were collected by means of an interview schedule. Descriptive statistical tools, such as precision counts, frequencies and percentages, were used in analyzing the data, while Pearson Product Moment Correlation (PPMC) analysis was used to test the hypothesis. The findings revealed the level of usage of cassava processing among rural women in the study area is moderately high. Major constraints to the adoption of cassava processing technologies includes: high cost of machines and maintenance, low level awareness and training, as well as inadequate finance. PPMC analysis showed that educational level and cassava processing experience was significantly related to the usage of improved cassava processing technologies in the study area with p≤ 0.05. Based on findings, training and effective monitoring by relevant stakeholders, adequate financing, sensitization and enlightenment campaigns will further boost cassava processors knowledge and attitude towards cassava processing technologies and automatically increase usage by the respondents.
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Hahn, S. K. "An Overview of African Traditional Cassava Processing and Utilization." Outlook on Agriculture 18, no. 3 (September 1989): 110–18. http://dx.doi.org/10.1177/003072708901800303.
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Cassava is grown in 31 African countries and consumption per capita averages just over 100 kg/year. This article reviews traditional cassava processing and utilization as now practised by small-scale farmers and processors in Africa, and examines the opportunities for improving post-harvest operations in the African continent.
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Ndubueze-Ogaraku, Mercy Ebere, Obinna Darlington Ezeala, and Zelda Anne Omasanuwa. "DO OCCUPATIONAL HAZARDS AFFECT REVENUE EARNINGS OF CASSAVA PROCESSORS IN RIVERS STATE, NIGERIA?" Advances in Social Sciences Research Journal 7, no. 4 (April 12, 2020): 35–46. http://dx.doi.org/10.14738/assrj.74.7956.
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Farming and food processing have been described as one of the most hazardous activities especially in developing countries. The associated hazards have the potential to affect revenue earned by the workers in the agriculture sector. The study was aimed at investigating whether occupational hazards affect revenue earned by cassava processors in Rivers State, Nigeria. Specifically processing activities, occupational hazards and safety measures adopted by the processors were identified. Effects of occupational hazards on revenue earnings of the cassava processors were determined. 25 respondents were randomly selected from four communities in Obio/Akpor and Etche Local Government Areas making a total of 100 respondents. Data were collected with the use of questionnaire administered to the 100 respondents. Results of the study showed that women dominated cassava processing enterprise with the mean age of 43 years. The majority (37.4%) processed cassava into garri while 32 per cent processed cassava into garri and fufu products. Inhalation of smoke ranked highest among the occupational hazard identified. The regression analysis result showed that cost of cassava, the quantity of cassava tuber and quantity of fufu had a positive influence on revenue earned by the processors at 1% significant level each. However, the quantity of garri produced showed a negative relationship with the revenue earned by the processors at 1% significant level. Occupational hazard did not show a significant effect on the amount of revenue earned by cassava processors. It is recommended that management should re-enforce the use of personal protective equipment by all workers to reduce occupational risks and hazards in cassava processing firms.
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Agbaeze, Emmanuel Kalu, Felix Olamide Ohunyeye, Joseph Obamen, and Godwin Imo Ibe. "Management of Food Crop for National Development: Problems and Challenges of Cassava Processing in Nigeria." SAGE Open 10, no. 2 (April 2020): 215824402091977. http://dx.doi.org/10.1177/2158244020919778.
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This article examined the problems and challenges of managing cassava processing in Nigeria. Based on the findings of our study, agricultural policy framework, level of mechanization, infrastructure, agricultural technical experts, and access to capital are the major factors that affect cassava processing in Nigeria, while the challenges are policy inconsistency, high cost of mechanization and inadequate capital investment in infrastructure, inadequate extension agents, as well as stringent credit facility conditions. This study, therefore, concludes that for cassava to play a major role in Nigeria’s national development government must ensure that there is a full exploration of all opportunities that have the potential to yield strong advantage. This could be achieved through a holistic assessment of the cassava process that is geared toward improving the quality of life and well-being of citizens based on Nigeria’s comparative advantage in cassava production and processing.
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Eliza, Eliza, Riswan Effendi, Shorea Khaswarina, Ermitety Ermitety, and Novia Dewi. "Pemberdayaan masyarakat melalui pemanfaatan kulit singkong menjadi stik aneka rasa di Kecamatan Kampar Utara Kabupaten Kampar." Unri Conference Series: Community Engagement 1 (September 27, 2019): 8–13. http://dx.doi.org/10.31258/unricsce.1.8-13.
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The waste of cassava peel is thrown away by the community, cassava peel can be used as a variety of snacks including sticks. Sticks are an attractive, varied and easier to carry, can be an innovation in increasing people's income. The service activity aims to provide knowledge, skills and guidance to PKK mothers, UMKM people in processing products made from cassava peel into sticks in Kampung Panjang Village. This activity is expected to motivate the entrepreneurial spirit towards innovative and economical efforts to increase income. The method of this activity is counseling in the form of serving the benefits of cassava peel and training and guidance on how to process cassava skin into steak. The results of the community service are obtained: a) Participants knew the benefits and importance of training cassava peel processing as an alternative to household side activities, b) Activness the participants during the service shows a positive response seen from the enthusiasm, discussion, question and answer and good cooperation. c) The achievement level of the target program has been the participants who have applied the processing of cassava peel to sticks with various flavors.
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Bokanga, M. "PROCESSING OF CASSAVA LEAVES FOR HUMAN CONSUMPTION." Acta Horticulturae, no. 375 (November 1994): 203–8. http://dx.doi.org/10.17660/actahortic.1994.375.18.
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Agboola, Samson O., John O. Akingbala, and Gbekeloluwa B. Oguntimein. "Processing of Cassava Starch for Adhesive Production." Starch - Stärke 42, no. 1 (1990): 12–15. http://dx.doi.org/10.1002/star.19900420105.
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Cardoso, A. Paula, Estevao Mirione, Mario Ernesto, Fernando Massaza, Julie Cliff, M. Rezaul Haque, and J. Howard Bradbury. "Processing of cassava roots to remove cyanogens." Journal of Food Composition and Analysis 18, no. 5 (August 2005): 451–60. http://dx.doi.org/10.1016/j.jfca.2004.04.002.
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Sophia, Halida, Andi Dahliaty, Titania Tjandrawati Nugroho, and Sri Helianty. "Inovasi produk olahan Singkong menjadi Singkong Frozen untuk meningkatkan pendapatan masyarakat." Unri Conference Series: Community Engagement 2 (December 30, 2020): 488–93. http://dx.doi.org/10.31258/unricsce.2.488-493.
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The cassava's production arm was quite abundant. Human ratings generally revolved around plantations and in rungs industries, much of which was said in cassava commodities. Most people consume cassava in the simple way of being boiled, fried, made in chips, and so on. In order not to dull the flavor of traditional foods but to be increasingly ogled by the styrofoampurvets, it is possible to make the products of the Singkong processed innovation into cassava frozen. The public's devoted activity is to helping people improve the economy, providing added insight and skill to processing cassava through cassava frozen and helping people form a group of tapioca women (KWT). The method used in this dedicated activity is by counseling between socializing and training and by demonstrations of Singkong frozen production. This activity involves women of family welfare development and housewives in three neighborhood associations is number 01, 02, and 03 at citizens association 12, Mentangor village districts,Tenayan Raya city districts. The result of this activity is that the target public seems enthusiastic about the material presented and has increased participants' knowledge and insight on assava frocenas are 100%.
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Siallagan, Yesco Christmas, Putri Suci Asriani, and Apri Andani. "KAJIAN SISTEM AGRIBISNIS UBI KAYU PADA KELOMPOK TANI SUNGAI SUCI DI DESA PASAR PEDATI KECAMATAN PONDOK KELAPA KABUPATEN BENGKULU TENGAH." Jurnal AGRISEP 15, no. 2 (September 19, 2016): 223–36. http://dx.doi.org/10.31186/jagrisep.15.2.223-236.
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The purpose of this study are identifying the types and the role of the subsystems of production facilities in the agribusiness system cassava managed by Farmer Group of Sungai Suci, subsystem farming analyzed in agribusiness system cassava managed by Farmers Group in Sungai Suci, analyze subsystem agroindustry in the agribusiness system managed by Farmer Group in Sungai Suci, analyze marketing subsystem in cassava agribusiness system managed by Farmers Group in Sungai Suci, identifying the types and subsystems supporting role in the system of cassava agribusiness managed by Farmer Group in Sungai Suci.The determination location methode is purposive. Respondents determination in this study using census methode in the Sungai Suci Farmer Group. Data collected was primary data and secondary data. Data were analyzed using descriptive analysis, farming analysis, agroindustry analysis, and marketing channels analysis.The result showed that Cassava farm incomes on average per ha in one growing season is the real income is Rp 18.681.033, unriil revenue is Rp 12.626.045 Cassava agroindustry every month have the income namely: from the farmers directly to agroindustrial Cassava Farmers Sungai Suci and from farmers to collectors village level and then to the consumer artisans cassava processing while the processed agroindustrial cassava there are three grooves, namely: mocaf flour processing Rp 1.707.500,- Rengginang Rp.1.650.693-, and Rp.2.513.400 chips. Flow marketing of cassava includes two strands, namely: from the farmers directly to agroindustrial Cassava Farmers Sungai Suci and from farmers to collectors village level and then to the consumer artisans cassava processing while the processed agroindustry cassava there are three grooves, namely: from farmer groups to consumers artisan cakes and households, the second from farmer groups to household consumers, and a third of farmers' groups to a merchant retailers and then to consumers. Subsystems supporting role in agribusiness systems of cassava in the Sungai Suci Farmers Group is Women Farmers Sungai Suci and the Government cooperation. Keywords: agribusiness, cassava, farmer group
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Ohu, Eugene Agboifo. "Ibrahim – the cassava starch processor." Emerald Emerging Markets Case Studies 7, no. 1 (March 21, 2017): 1–26. http://dx.doi.org/10.1108/eemcs-03-2016-0021.
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Subject area AgriBusiness entrepreneurship Study level/applicability Post-graduate and executive education classes in agribusiness: MBA, Executive Education programmes for senior managers; entrepreneurial studies and workshops for SMEs. Case overview This case study is centred on Ibrahim, a businessman in Tanzania, who decided to start a business to process and sell cassava starch flour. Following a market survey, he realized that the demand for cassava starch surpassed the supply and planned to bridge this gap. To realize his business idea, he applied for and received a loan from an investment bank (Tanzania Investment bank), with which he bought processing machines and some acres of land for the cultivation of the crop. Unfortunately, he encountered a major setback because the sub-standard processing machine he bought stopped working after one week. He could neither repair his equipment nor buy new ones because the bank refused to extend his loan facility. Ibrahim was also having problems meeting a huge international and local demand for his cassava because of inadequate supply of cassava by local farmers. Expected learning outcomes This paper aims to understand the entire cassava value chain, which is made up of three major players: growers, processors and end-users; to understand the business case for opting to focus on one of the three areas, what arguments could be given for being a grower, a processor or an end-user; to understand that there are different types of end-user products: cassava starch flour, high-quality cassava flour, both of which can come from an intermediate product called “grates”; to understand the reason for the paradox, that there is (potentially) a high demand for cassava flour locally, and yet these end-users are not yet willing to patronize the local market because supply is low, and supply is low, not because farmers cannot produce more, but simply because they are not processing more – why is this?; to understand that the “processing” stage seem to be the rate-limiting-stage in the cassava starch production value chain – how can this process be improved?; to understand the case for aggregating local farmers into cooperatives to produce enough cassava roots to feed the need of industrial processors, and aggregators can also collect and pre-process into “grates” before selling to industrial processing companies; and to understand the importance of locating processing plants close to the farms. Supplementary materials Teaching notes are available for educators only. Please contact your library to gain login details or email support@emeraldinsight.com to request teaching notes. Subject code CSS 3: Entrepreneurship.
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Oyewola, David Opeoluwa, Emmanuel Gbenga Dada, Sanjay Misra, and Robertas Damaševičius. "Detecting cassava mosaic disease using a deep residual convolutional neural network with distinct block processing." PeerJ Computer Science 7 (March 2, 2021): e352. http://dx.doi.org/10.7717/peerj-cs.352.
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For people in developing countries, cassava is a major source of calories and carbohydrates. However, Cassava Mosaic Disease (CMD) has become a major cause of concern among farmers in sub-Saharan Africa countries, which rely on cassava for both business and local consumption. The article proposes a novel deep residual convolution neural network (DRNN) for CMD detection in cassava leaf images. With the aid of distinct block processing, we can counterbalance the imbalanced image dataset of the cassava diseases and increase the number of images available for training and testing. Moreover, we adjust low contrast using Gamma correction and decorrelation stretching to enhance the color separation of an image with significant band-to-band correlation. Experimental results demonstrate that using a balanced dataset of images increases the accuracy of classification. The proposed DRNN model outperforms the plain convolutional neural network (PCNN) by a significant margin of 9.25% on the Cassava Disease Dataset from Kaggle.
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Bolade, D. O., G. R. E. E. Ana, S. A. Lateef, and A. A. Sokan-Adeaga. "Exploration of the Bioethanol Yield of Single and Multi-Substrate Biomass from Cassava Processing Wastes." Journal of Solid Waste Technology and Management 45, no. 3 (August 1, 2019): 305–14. http://dx.doi.org/10.5276/jswtm/2019.305.
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Cassava processing generates large quantities of wastes which contribute significantly to environmental pollution. These wastes are abundant and inexpensive feedstock for bioethanol production that are available all year round in every region in Nigeria. Despite their wide availability, optimal generation of bioethanol from these wastes has not been achieved. This study explored the bioethanol yielding potential of single and multi-substrates biomass from cassava processing wastes. Physicochemical characterization of the cassava processing wastes viz: cassava peels (Cp), cassava pulp (Cpu) and cassava wastewater (Cw) revealed the followings: low pH, cyanide, high total organic carbon and organic matter; low total nitrogen and phosphorus content. Among the single substrates, cassava peels (Cp) gave the highest glucose yield (GY), (48.04 mg/g) and total reducing sugars (TRS), (103.44 mg/g) respectively; while the combination of cassava peel, pulp (Cpu) and wastewater (Cw) (CpCpuCw) gave the highest GY (61.67±0.03mg/g) and TRS (111.36±0.04mg/g) among the multi-substrates. The ethanol yield obtained from the substrates at 24 hours, 48 hours and 72 hours of fermentation were: Cp (337.5m3/kg, 354.0m3/kg and 348.6m3/kg), Cpu (249.4m3/kg, 270.6m3/kg and 264.6m3/kg), Cw (86.2m3/kg, 109.2m3/kg and 109.0m3/kg), CpCpu (352.3m3/kg, 386.9m3/kg and 381.5m3/kg), CpCw(339.0m3/kg, 370.6m3/kg and 359.4m3/kg), CpuCw (267.9m3/kg, 279.5m3/kg and 271.2m3/kg), and CpCpuCw (408.7m3/kg, 427.5m3/kg and 410.6m3/kg) respectively. The study revealed that the combination of the three wastes (CpCpuCw) produced the highest GY/TRS and yield of bioethanol among the substrates, while the maximum ethanol yield was obtained at 48 hours of fermentation. Hence bioethanol production from multi-substrates biomass of cassava processing wastes should be fully explored.
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Huda, Nurul, Aan Sofyan, and Ngatono Ngatono. "PEMBERDAYAAN ANAK YATIM DAN IBU RUMAH TANGGA AISYIYAH MELALUI PROGRAM PELATIHAN BERCOCOK TANAM DAN PENGOLAHAN PRODUK MAKANAN BERBASIS SINGKONG." Warta LPM 21, no. 2 (September 1, 2018): 103–9. http://dx.doi.org/10.23917/warta.v21i2.5816.
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Partners in the implementation of this community empowerment program is an orphan cared by Yayasan Panti Asuhan Keluarga Muhammadiyah (PAKYM) and homemakers who are members of the organisation Aisyiyah branch Laweyan Surakarta. Community empowerment program that has been done is to provide training cultivation of cassava plants and training of cassava-based food making. Training given to orphans in the form of cultivation practice of superior cassava crop. Training begins with the selection of cassava seeds, land preparation, and planting of cassava seeds. While the training provided to the members of Aisyiyah members is in the form of food processing training based on cassava. The purpose of this program is to provide entrepreneurial supplies for orphans with the hope of having an entrepreneurial spirit. Similarly, the practice of food processing based on cassava aims to provide skills for the Aisyiyah members in the desire to pioneer side business that can help increase family income.
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Okoronkwo, F. C., S. C. Onya, and J. E. Amah. "Comparative analysis of the profitability of small and medium scale cassava and palm fruit processing in Abia State, Nigeria." Agro-Science 19, no. 2 (April 22, 2020): 1–5. http://dx.doi.org/10.4314/as.v19i2.1.
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This study was designed to comparatively examine the profitability of small and medium scale cassava and palm fruit processing in Abia State, Nigeria. Multi-stage sampling technique was adopted in selecting 50 cassava and 50 palm fruit processors to give total respondents of 100. Simple descriptive statistics such as means and percentages, cost and returns analysis and Z-test were adopted in analyzing the data. The socioeconomiccharacteristics of the processors showed that middle aged persons between 25 and 54 accounted for majority (70% and 60%) of the respondents for cassava and palm fruit processors respectively. Also majority (60% and 64%) of the respondents were female. The majority of the respondents (60% and 54%) of the cassava and palm fruit processors had at least secondary education implying that the processing business was dominated by literates/elites. Cassava processors gained monthly net returns of N308,000 as against N 227,000 realized by palm fruit processors, indicating that cassava processing is more profitable than palm fruit processing. In view of its contribution to this paper, the following are recommended: a re-establishment of active processing firms which are income-spinning ventures; on the macro-level, government should discourage the exportation of competing products which has a multiplier effect on the operations of the firms and as such protect them from harsh competitions capable of weakening their profit performances.
Key words: This study was designed to comparatively examine the profitability of small and medium scale
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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (January 1, 2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.
Full textAbstract:
Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.
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Fosu-Mensah, Benedicta Y., Derek Fiifi Adabie, Paa-Nii T. Johnson, and Michael Mensah. "Occupational and environmental health hazards associated with food processing and the use of personal protective equipment: A case study of Gari processing in southern Ghana." Journal of Applied and Natural Science 13, no. 1 (March 8, 2021): 230–37. http://dx.doi.org/10.31018/jans.v13i1.2520.
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The processing of cassava into different staple foods, including gari, comes with occupational and environmental hazards. This research aimed at assessing the awareness of occupational health hazards associated with the processing of cassava (Manihot esculenta) into Gari, environmental impact and factors that influence the wearing of personal protective equipment. Ninety (90) Gari producers were randomly selected from Awutu Senya, Central Tongu and Ayensuano Districts of Ghana and interviewed using structured and semi-structured questionnaire. Results revealed that Gari producing industry was dominated by women (78.9%). The majority of cassava processors in the study area were aware of health hazards associated with the production of gari. However, most did not take measures to reduce or mitigate exposure to health risk. The Gari industry was less attractive to people above 60 years (8.9%). Training on occupational safety and health risk was low among processors. The usage of personal protective equipment (PPE) by processors was low. Only 3.3%, 16 and 17.8% used footwear, working gear and coat, respectively, during processing. Factors that influenced processors' decision to use PPE included years of experience in processing, knowledge of health risk associated with the processing of cassava into Gari, awareness of protective equipment and a visit to health facility relating to condition sustained at work. Producers were aware of the environmental effects of Cassava-mill effluent but did not treat effluents before discharge into the environment. Some environmental effects of mill cassava effluent identified by the gari producers were; reduction in soil productivity, destruction of vegetation cover, the killing of trees and bad odour. The low level of education and training accounted for the low usage of PPEs.
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Okunwaye, T., P. O. Uadia, B. O. Okogbenin, E. A. Okogbenin, D. C. Onyia, and J. U. Obibuzor. "Amylase-Producing Fungi and Bacteria Associated with Some Food Processing Wastes." Nigerian Journal of Biotechnology 38, no. 1 (July 27, 2021): 74–82. http://dx.doi.org/10.4314/njb.v38i1.9.
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Amylases are enzymes that catalyze the hydrolysis of glycosidic bonds present in starch to release simple sugars. They are one of the most important enzymes in numerous commercial processes. In this investigation, fungal and bacterial strains from the following agro-industrial wastes were isolated and screened for amylolytic ability: soil from oil palm plantation, shea seed, date fruit, coconut meat, cassava effluent, cassava peel, cassava tubers, yam and potato tubers, starch medium, parboiled water from noodles and rice. The results revealed the presence of Geotrichum, Aspergillus, Penicillium, Trichoderma, Rhizopus and Fusarium spp. Five major genera of bacterial species namely Corynebacterium, Pseudomonas, Lactobacillus, Micrococcus and Bacillus were isolated and screened for amylase activity. Cassava soil had the highest heterotrophic bacterial count of 5.7 x105cfu/g and coconut meat waste had the lowest heterotrophic bacterial count of 1.3 x105cfu/g. All isolated microorganisms had the amylolytic ability. The fungal isolates had higher amylase activity when compared with the bacterial isolates. This investigation reveals organisms with high amylase activity.
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Hartini, Sri, and Yohanes Martono. "Pemberdayaan Petani Singkong Desa Kendel, Kecamatan Kemusu, Kabupaten Boyolali melalui Sentuhan Fortifikasi-Fermentasi Singkong." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 1 (October 2, 2015): 35. http://dx.doi.org/10.29244/agrokreatif.1.1.35-40.
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Kendel village located in the Kemusu District, Boyolali. Cassava is one of the agricultural products in the region with 2.110 tons harvested cassava to the breadth of 212.4133 ha per year. Cassava plants is favorite plants for the population because it is relatively easy to cultivate and as a management area strategy because of limited water availability on the hilly areas. Up to now, post harvest processing of cassava is still using conventional methods and on sale in the form of raw cassava with its peels, and gaplek (dried cassava). While the cooked one are also served with simple ways, such as boiled cassava, fried cassava, roasted cassava, and lemet cassava. One of the constraints on the creation of cassava processing is limited diversification knowledge of the society Kendel as well as people do not yet understand the fortification of cassava. Close cooperation between Satya Wacana Christian University, Trukajaya Foundation, and Cassava Farmers Group realized empowerment, sortification, post harvest, advanced products, and increasing on economic value. The collabor ation was empowering community by using of participatory rural appraisal (PRA) method. Training have been done on post harvest handling, fortified cassava flour (mocaf), the manufacture of various products of mocaf flour, marketing training for products, monitoring and evaluation of processed products, and networking with other partners to develop programs based on local wisdom potential and organic as well. Various products have been produced from cassava flour fortified, processed products such as brownies, banana cake, cupcake, or cookies. Mocaf fortified flour sales price was Rp 8.000/kg.