CFD assisted investigation of mechanical juice extraction from cassava leaves and characterization of the products

Latif, Sajid; Romuli, Sebastian; Barati, Ziba; Müller, Joachim

doi:10.1002/fsn3.1517

Cited by 14 publications

(17 citation statements)

References 35 publications

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“…The leaves were ground in a kitchen chopper for 10 s at a speed of 10,200 rpm to reduce their size (Thermomix TM31, Vorwerk, Cloyes, France). The juice was extracted through a mechanical screw press with a 4 mm nozzle diameter and a screw speed of 18 rpm (CA59G, IBG Monforts Oekotec, Mönchengladbach, Germany) [26]. The leaf press cake was produced as a coproduct.…”

Section: Leaf Processingmentioning

confidence: 99%

“…Generally, protein extraction from leaves involves four major steps: tissue disruption by mechanical treatment and separation of fiber; protein precipitation; protein concentration; and protein purification [15,17,24]. Screw pressing at both the lab and pilot scale is an efficient way to separate the fiber and extract the green juice from the leaves [25,26]. The green juice contains soluble proteins but also chlorophyll, chlorophyll-related proteins, membrane fragments, and other unwanted compounds [25].…”

Section: Introductionmentioning

confidence: 99%

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Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Ayele

Latif

Bruins

et al. 2021

Foods

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Cassava plays a major role in improving food security and reducing malnutrition. The purpose of this study was to evaluate the influence of mechanical pressing coupled with ultrafiltration (UF) on the quality of different fractions of cassava leaves. Cassava leaves harvested from the greenhouse at the University of Hohenheim were passed through a mechanical screw press to extract the juice and separate the press cake. The juice was centrifuged and filtered to separate the sediment and clear supernatant. The clear supernatant was filtered using a 10 kDa UF system. The nutritional contents of the different fractions were analyzed at each processing step. The total phenolic content was significantly lower in the press cake that had a higher fiber and ash content. The juice and sediment fractions had higher crude protein and total phenolic content. Processing did not negatively affect the concentrations of essential amino acids except for tryptophan in the juice fraction. Non-protein nitrogen was mainly present in the UF permeate, illustrating the potential of UF for upgrading soluble protein fractions. The results indicated that the different fractions during processing could be a possible source of protein for food, feed (juice, sediment, and retentate), or fiber (press cake) for ruminant feed.

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Section: Leaf Processingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Ayele

Latif

Bruins

et al. 2021

Foods

Self Cite

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“…Consumers in Congo consider cassava as "all sufficient crop" because they believe that people can get "bread" from the roots and "meat" from the leaves (Achidi, Ajayi, Bokanga, & Maziya-Dixon, 2005). Cassava leaves have a protein content of 17%-38% on dry weight basis (Latif et al, 2020). It has also high amount of macrominerals such as calcium (542.80-904.20 mg/100 g), potassium (1120.11-2234.01 mg/100 g), and magnesium (183.75-406.11 mg/100 g) depending on the variety (Jamil & Bujang, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Cassava ( Manihot esculenta Crantz) is produced in many sub‐Saharan countries for its roots, while its leaves are considered as by‐products (Latif, Romuli, Barati, & Müller, 2020). However, cassava leaves contains an abundant sources of proteins, minerals, and vitamins and consumed as a vegetable in many developing countries (Latif & Müller, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Terefe

Omwamba

Nduko

2022

Journal of Food Safety

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Cassava leaves serves as a source of alternative proteins for people in developing countries who could not easily access the available protein sources. However, its use is limited by the presence of toxic compounds, particularly cyanogenic glycosides. Thus, use of appropriate processing technique is indispensable to reduce the toxic compounds to a safer limit before utilization of cassava leaf. The objective of this study was therefore to evaluate the effect of Lactobacillus plantarum and Saccharomyces cerevisiae strains, and their co‐culture on nutritional contents and antinutritional factors of cassava leaf during fermentation. A 4 × 5 factorial experimental design was used to determine the effect of fermentation setups and time on chemical composition, antinutritional contents, in vitro protein digestibility and mineral contents of cassava leaf. During 48 h of fermentation, a significant change (p < 0.05) in moisture, protein, fiber, fat, and ash contents were observed. Protein content was improved by 34.91%, while in vitro digestibility of protein was improved by 28.07% during 48 h of L. plantarum fermentation. Cyanide, oxalate, tannin, and phytate contents were decreased significantly (p < 0.05) for all fermentation setups. The highest reduction in cyanide (97.17%) and oxalate (86.44%) was achieved under L. plantarum fermentation. The highest reduction in tannin (93.25%) and phytate (91.11%) was achieved under co‐culture fermentation of cassava leaf. A significant (p < 0.05) reduction of mineral contents except iron was observed during 48 h of fermentation. A significant (p < 0.0001) strong negative correlation was found between protein with cyanide (−0.8164), oxalate (−0.7991), phytate (−0.7851), and tannin (−0.6906). In vitro digestibility of protein also showed a strong significant (p < 0.0001) negative correlation with phytate (−0.9628), oxalate (−0.9407), cyanide (−0.9305), and tannin (−0.8493). Application of L. plantarum and S. cerevisiae in cassava leaf fermentation showed significant improvement of nutritional qualities by reducing the antinutritional factors and toxic compounds. Fermentation of cassava leaf using these strains ascertain utilization of cassava leaf for human consumption to tackle protein energy malnutrition.

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“…A roller machine for Aloe vera (Dinesha, Ramachandra, & Uday kumar Nidoni, 2019), a rotary spiral machine for grapes (Formato, Ianniello, Romano, Pellegrino, & Villecco, 2019), and a hydraulic press machine for apple (Wilczyński, Kobus, & Dziki, 2019) and pomegranate (De Pasquale, Catania, & Vallone, 2017) have been designed, built, and evaluated. The use of the filter press method for dewatering various products has been reported, and in all cases, the results have been entirely satisfactory (Latif, Romuli, Barati, & Müller, 2020; Moreira, Pintado, & Saraiva, 2021; Mushtaq, 2018; Pei, Hou, Wang, & Chen, 2018; Rao & Cooley, 1992; Sreedevi & Rao, 2018).…”

Section: Introductionmentioning

confidence: 99%

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

Mirzabe

Hajiahmad

Asadollahzadeh

2021

J Food Process Engineering

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In the present study, barberries were poured into a topless cylinder with a diameter of 55 mm and were subjected to axial compression force up to 440 kg (4,314.926 N). Effects of duration of water exposure, loading rate, and number of layers were investigated on momentary juice mass, Stress–strain behavior, and stress‐relaxation behavior. Considering momentary porosity, the momentary juice mass, stress–strain, and stress‐relaxation behaviors of the berries were modeled by inverse tangent function, exponential function, and One‐term Maxwell model, respectively. The extraction yield of juice (EYJ), specific absorbed energy by berries (SAEB), and efficiency index of energy (EIE) were calculated, and their analysis of variance and optimization were performed. The results showed that the R2 of the exponential model for the Stress–Strain diagram, Maxwell model for relaxation behavior, and inverse tangent model for momentary juice mass variation were more than 0.975, 0.985, and 0.995, respectively. The effects of the three operating parameters on the stiffness factor of springs and damping factor of dashpot were significant at 5%. Furthermore, the effects of the three input variables on the juice point force, juice point energy, EYJ, SAEB, and EIE were significant at 1%. Practical Applications The first step in producing barberry products in accordance with international food standards is barberry juice extraction. In the current study, the axial pressure method, one of the conventional barberry juicing methods, was investigated. This method has more ability to control the quality of juice than other methods. Traditionally, fruits are soaked in water for several hours before barberry juicing. Also, in the loading stage, rigid plates are placed between the fruit layers. Duration of water exposure, loading rate, and the number of layers are the three major influential factors in the juicing process. The information obtained from this article can help optimize the barberry juicing process using existing axial pressure devices. Besides, the results can be used in the optimal design of the barberry‐juicing device.

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CFD assisted investigation of mechanical juice extraction from cassava leaves and characterization of the products

Cited by 14 publications

References 35 publications

Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Partitioning of Proteins and Anti-Nutrients in Cassava (Manihot esculenta Crantz) Leaf Processing Fractions after Mechanical Extraction and Ultrafiltration

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Extracting barberry juice: Mathematical models describing loading stage, stress‐relaxation behavior, and momentary juice mass

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