An Overview of African Traditional Cassava Processing and Utilization

Hahn, S. K.

doi:10.1177/003072708901800303

Cited by 103 publications

(103 citation statements)

References 8 publications

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“…were present in the fermentation of lafun. Moreover, Hahn (1989) discovered that several fungi including Aspergillus spp., Penicillium spp., Mucor spp., Fusarium spp., Curvularia spp. and Cladosporium spp.…”

Section: Introductionmentioning

confidence: 99%

Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

et al. 2017

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In the present study, the microbiological safety and the proximate analyses of five urban markets within Ilorin-West Local Government Area, Kwara State, Nigeria were carried out using standard protocols. The bacterial load of fermented staple products from cassava ranged from 0.1 to 10.9×10 5 CFU/g while the fungi and yeast content ranged from 1.1 to 8.2×105 CFU/g. The isolates of bacteria from all the markets include the following;

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Section: Introductionmentioning

confidence: 99%

Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

et al. 2017

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“…In this chapter, the components are referred to collectively as cassava peeling residues (CPR), and instead of being discarded as waste, would be put to bioenergy production function. The CPR is generated during production of numerous cassava root based food products like akpakpuru, attieke, casabe, chickwangue, farina (farinha de mandioca), fufu, fuku, gaplek, gari, ijapu, konkonte, lafun, landang, peujeum, and thundam [9][10][11][12][13][14][15][16][17][18][19][20][21][22]. Because more than 65% of global annual cassava output is processed for human consumption, enormous quantity of CPR is generated.…”

Section: Potential Of Cassava As Feedstock For Bioenergy Productionmentioning

confidence: 99%

Cassava Residues Could Provide Sustainable Bioenergy for Cassava Producing Nations

Aso¹,

Teixeira²,

Achinewhu³

2018

Cassava

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Many cassava producing nations lack suitable energy availability and sufficiency. Just 10% of the population in Haiti receive power from the national electric grid. The proportion is 7% for Mozambique. In both countries, deforestation is extensive due to dependence on wood and charcoal for 70 and 85% of energy requirement respectively. In the case of Ghana, although biomass accounts for 64% of national energy supply, the dependence on primary biomass energy sources like wood and charcoal has led to increased loss of biodiversity, soil erosion and health problems. Prospects for the use of cassava peeling residues as a source of biomethane to mitigate these constraints have received little attention. In this chapter, the advantages and benefits of biomass energy, along with the potential for cassava as a feedstock and rationale for anaerobic digestion are highlighted. Depending on the quantity of cassava root processed by individual countries, the energy recovered from cassava peeling residues could satisfy up to 100% of national energy requirements.

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“…6, No. 2; moisture, estimated as 70%, and both the roots and leaves contain varying amounts of cyanide, which is toxic to human health (Hahn, 1989). These features of cassava make its use difficult.…”

Section: Cassava Grating Operationmentioning

confidence: 99%

“…The processing of cassava into gari involves, among other things, the pulverization of the tuberous roots into fine particles of about 1.5mm (Opandoh, 2014) and the moisture content reduced to between 9 and 10% (Hahn, 1989;Igoni, 1991). The cyanide content also is reduced to less than 10%, in keeping with the specifications of the Standard Organization of Nigeria and National Food and Drug Administration Council (Cassava Millers, 2016).…”

Section: Cassava Grating Operationmentioning

confidence: 99%

Size Dependence of Energy Required for Cassava Grating

Igoni¹,

Fubara-Manuel²

2016

EER

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An investigation was conducted into the energy required for grating cassava tubers of varying sizes. The tuberous roots of cassava that naturally occur in lengths of between 15 and 100 cm were cut and separated into groups of five different sizes (343.2mm, 228.8mm, 171.6mm, 85.8mm and 42.9mm). Equal masses of 10kg of these size categories were respectively grated down to a particle size of 1.5mm, with a grating machine powered by a 5.4hp diesel engine. A tachometer was used to measure the speed of rotation of the engine during the operation, from where the power transmitted to the grater was computed. It was found that the size of the cassava affected the speed of the engine in an inverse proportionality relationship; and the reducing sizes resulted in reduced times and energies required for the operation. The experimental values were related to the already known laws of comminution, using Kick and Bond's formulae. Models were formulated for the various relationships using Microsoft Chart Editor. It was discovered that, although the energy values estimated using the laws were higher than experimental values, the values obtained using Kick's law were a better approximation. On the overall, this study showed that the smaller the size reduction ratio, by a reduction of the feed size of cassava before grating, the lesser the energy that would be expended during the grating operation.

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An Overview of African Traditional Cassava Processing and Utilization

Cited by 103 publications

References 8 publications

Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

Cassava Residues Could Provide Sustainable Bioenergy for Cassava Producing Nations

Size Dependence of Energy Required for Cassava Grating

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