Evaluation and optimization of enzymatic cassava roots peeling

Cassava (Manihot esculenta, Crantz) is widely grown in nearly 105 tropical and subtropical countries and a staple food for one billion people. It is equally important as a source of feed, industrial applications and energy. Cassava roots are mostly used in processed form which includes peeling, grating, boiling/parboiling, drying, milling, pressing, sieving, extrusion and frying. Among these processes, cassava peeling is the most crucial part but still has a serious challenge to the cassava processors due to inefficiency and huge postharvest losses.

Enzymatic cassava root peeling (ECRP) could be an innovative and most attractive approach for cassava root peeling. In this project, different commercial enzymes will be screened for ECRP. The operational conditions i.e. temperature, time, pH, enzyme concentration, solid liquid ratios, stirring speed will be optimized in order to efficiently remove the cassava root peel. The products obtained through ECRP will be analyzed (dry matter, protein, lipid, crude fiber, cellulose, hemicellulose, lignin, carbohydrate, color, starch content, and cyanogenic potential) and will be compared with the products of the conventional hand peeling process. The waste streams both liquid and solid fractions obtained during ECRP will be analyzed and evaluated as feed, bio-pesticide and as feedstock for bioenergy. ECRP will provide an environmentally friendly solution to the prevailed peeling process.