Effect of dryer parameters on the drying characteristics and quality of cassava flour

Sanni, Lekan

doi:10.14303/ajfst.2015.045

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…Observations from the results obtained show that the elimination of the cyanide level was greatly affected by the duration of drying of the cassava chips in the sun drying method. As the duration of drying increased, the cyanide contents of the samples also decreased steadily similar to the recommended standard of 0.01 mg/g [26], except samples D and E which had the final cyanide contents of (0.01589 mg/g and 0.00728 mg/g) respectively which were a little different from the recommended standard and could be attributed to the maximum (0.08980 mg/g) and minimum (0.02350 mg/g) cyanide contents the cultivars initially contained respectively. In addition, a close inspection of the graphs a similar trend in all the sample's cyanide contents except for sample D results which tends to be a little higher, reasons which could be aligned to the highest initial cyanide content (0.08980 mg/g).…”

Section: Effect Of Duration On Cyanidesupporting

confidence: 65%

Evaluation of Drying Behaviour of Cassava Chips under Open Sun and Oven Drying Technologies

Okeke,

Onokwai,

Okokpujie

et al. 2023

IJDNE

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This study investigated the effect of drying temperatures and time on the drying rates, moisture content, and cyanide contents of five different species of cassava chips using two different drying technologies (oven and sun-drying). Fresh cassava tubers were chipped to uniform sizes of about 5×2×1 cm and dried using the two drying methods. The proximate analysis of the five different species was carried out both before and after drying. The final moisture contents of samples A-E are within the range of 12.05-14.81% for oven drying and 12.42-14.81% for sun drying, with sample D maintaining the highest moisture contents in both drying technologies. The results equally showed that the drying rates for samples A-E are within the range of 0.15-0.20 g/min for oven drying, and 0.022-0.025 g/min for sun drying, with sample E maintaining the lowest drying rates in both drying technologies. Oven drying produced a higher drying rate than sun drying. However, the cyanide retention for samples A-E is within the range of 0.00930-0.05339 mg/g for oven drying, with sample D maintaining the highest cyanide retention, while it is 0.00728-0.01589 mg/g for sun drying, with sample E maintaining the lowest cyanide retention. The cyanide retention obtained in oven and sun drying could be compared favorably to the standard value, with slight discrepancies that could be attributed to the initial cyanide content of the species and the drying temperatures. The results also show that cyanide content elimination is more effective in sun-drying than oven-drying because the drying temperatures remained below 55℃, which is optimal for cyanogen degradation. On the effect of time, the results remained constant; hence, it was only a function of the drying temperatures.

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Section: Effect Of Duration On Cyanidesupporting

confidence: 65%

Evaluation of Drying Behaviour of Cassava Chips under Open Sun and Oven Drying Technologies

Okeke,

Onokwai,

Okokpujie

et al. 2023

IJDNE

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“…Mechanical dewatering is combined with the thermal drying of BSG to achieve such moisture contents. Industrial dryers include steam tube, flash type, rotary drum or disk dryers, with direct or indirect heating with superheated steam (Ström, no date;Stroem, Desai and Hoadley, 2009;Aboltins and Palabinskis, 2015;Romdhana, Bonazzi and Esteban-Decloux, 2015;Sanni and Fakunle, 2016). Rotary drums to dry BSG reported require between 1.2 to 1.5 tonne steam per 1 tonne wet BSG .…”

Section: Preservation and Drying Of Bsgmentioning

confidence: 99%

Techno‐economic analysis of the valorization of brewers spent grains: production of xylitol and xylo‐oligosaccharides

Swart

Petersen

Bedzo

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND Brewers spent grains (BSG) represents ≤85% of a brewery's solid waste and common disposal to landfill is increasingly more difficult. Yet BSG is a food‐grade by‐product with potential economic valorization that can significantly improve resource efficiency and reduction in carbon emissions. This study investigated valorization of BSG through the application of novel high solids hydrothermal processing technology in a small‐scale biorefinery, annexed to a brewery. It focused on three scenarios for the production of: (A) the sugar replacement xylitol; (B) prebiotic xylo‐oligosaccharide (XOS); and (C) co‐production of xylitol and XOS. Economic assessment was conducted by comparing the capital and operating expenditure from process simulations created in Aspen Plus®. The process models developed were supplemented with experimental data to improve accuracy. RESULTS Internal rate of return (IRR) values obtained were greater than the hurdle rate of 9.7% for all scenarios when considering a conservative market price for xylitol and XOS as US$4500 t–1, yet dedicated production of XOS was economically more favourable with a minimum required selling price (MRSP) of US$2509 t–1 compared to US$4153 t–1 for xylitol. Additionally, the scenario for co‐production of xylitol and XOS achieved the lowest MRSP of US$2182 t–1. By‐products significantly contributed to 32.7%, 14.2% and 27.5% of the revenue generated in scenarios A, B and C, respectively. CONCLUSION These results provide a good platform from which to develop the cost‐effective commercial production of XOS and xylitol from BSG. © 2021 Society of Chemical Industry

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“…Replacement or substituting wheat flour with flour from other sources can increase the utilization of native plants and contribute to lowering the cost of the product [15]. Several studies have been reported on the use of composite flour in producing bread, biscuits and noodles [16][17]. Adding cassava flour with a low protein content in wheat flour will reduce the percentage of protein in composite flour.…”

Section: Introductionmentioning

confidence: 99%

Substitution of cassava, wheat and carrot on wet noodles to support local food

Dewayani,

Rapi,

Muslimin

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cassava is one of Indonesia’s local carbohydrate sources, ranking third after rice and corn. Cassava flour can be used to make noodles. One way to increase the nutritional value of noodles is to fortify nutrition with carrots. This study aims to determine the effect of substituting cassava flour with the addition of carrots on the quality of wet noodles. This study used a completely randomized design with three replications. The results showed that substituting cassava, wheat and carrot significantly affects the moisture content, β carotene, colour, texture, flavour and taste of wet noodles. Wet noodles that meet SNI standards treatment A (100% wheat + 0% cassava + 0% carrot), treatment B (70% wheat + 20% cassava + 10% carrot) and treatment D (10% wheat + 60% cassava + 30% carrot). The highest β carotene content and the best sensory was produced in the D treatment (10% wheat + 60% cassava + 30% carrot) with moisture 33.26%, β carotene 0.98 µg, a colour score of 3.93, texture score of 3.55, flavour score of 3.79 and taste score 3.71.

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Effect of dryer parameters on the drying characteristics and quality of cassava flour

Cited by 4 publications

References 2 publications

Evaluation of Drying Behaviour of Cassava Chips under Open Sun and Oven Drying Technologies

Evaluation of Drying Behaviour of Cassava Chips under Open Sun and Oven Drying Technologies

Techno‐economic analysis of the valorization of brewers spent grains: production of xylitol and xylo‐oligosaccharides

Substitution of cassava, wheat and carrot on wet noodles to support local food

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