Byproducts from Cassava Processing

Dr.A.Sangamithra
Assistant Professor
Department of Food Technology
Kongu Engineering College

11FT028 Byproducts utilization in food and agro industries

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Introduction
Major tubers

Primary waste - Peels, liquid effluent, solid bagasse, distillery stillage

Secondary waste - foliage, stems, vines
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Cassava

102 countries Cassava energy to more than 500 million people

Food crop - to an industrial crop
Starch, sago, bioethanol
Food crop - Africa
Industrial crop - China

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Cassava Starch Factory Residue (CSFR)
Starch and sago 15-20 % waste CSFR, bagasse, pomace, or fibrous
residue
5060% of the unextracted starch with residue
Biowaste : cellulo-starch
Starch major component - varies based on
maturity of roots processed
processing conditions
initial biochemical composition of the tuber
CSFR - High starch (6163%) and low protein and ash content - mild
treatment and pretreatment procedures
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Other waste - cassava peels and wastewater from processing
Wastewater:1620 m3/ton of starch/sago
Peelings: 5060 kg/ton of tubers
Solid residues: 5570 kg/ton tubers processed

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Bioethanol
Solid substrate fermentation of CSFR - bioethanol production
MC of CSFR - raised to 60%
Treated with Termamyl - Heat-stable alpha-amylase produced by a genetically-
modified strain of Bacillus licheniformis
At 90C for 1 h - liquefaction to takes place
Liquefied slurry - saccharified using amyloglucosidase at 45C for 24 h
Fermentation with yeast (Saccharomyces cerevisiae) for 120 h at 30 2C
Ethanol yields of 232 g/kg CSFR with about 80% conversion of fermentable
sugars to ethanol

11FT028 Byproducts utilization in food and agro industries 6

Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Confectioners syrup
CSFR (20%) was hydrolyzed with sulfuric acid (4%)
15 Pa for 15 min
glucose hydrolysate - light creamy color
Decolorization - 1% active charcoal - yield colorless glucose solutions which
could be concentrated to confectioners syrup
Dextrose equivalent of 3647
Confectionery and baking industries
Increased browning effect
Fermentability
Humectancy
Higher soluble solid content than sucrose

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 High-Fructose Syrup
CSFR - low in cellulose & hemicelluloses (2023%)
Feasible of using CSFR for HFS production
Soluble and non-crystalline nature
Able to prevent microbial growth
Increased shelf life
Liquefaction of CSFR using Liquezyme X followed - simultaneous action of
glucoamylase, starch hydrolysing enzyme, cellulolytic enzyme
Produce slurry having the highest glucose content
Fructose content and % conversion into fructose - highest for this
combination of enzymes
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Organic Acids
Lactic Acid
Citric Acid - Aspergillus niger
Glutamic Acid - Brevibacterium divaricatum
Fumaric Acid
Indole 3-Acetic Acid - Bacillus subtilis

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Microbial Polysaccharides
Carbohydrate polymers - secreted by microbes into the growth
medium
Not bounded to the cell walls of the organisms
Typical gel characteristics
Xanthan
Pullulan

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Xanthan
Xanthan - gummy polysaccharide
Excreted by - Gram-negative bacterium, Xanthomonas campestris
Xanthan gum - stabilizer in emulsions, suspensions, & foam products
As additive in textile industries, paint & automotive oils, ceramic coats
Jams, puddings, sauces, and canned and frozen food and drinks

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Pullulan
Pullulan - produced by the fungus Aureobasidium pullulans
An -d-glucan having maltotriose & maltotetrose units linked by 1 4
bonds and coupled through -1 6 bonds
unique structure, biodegradable nature, & characteristic physical properties
Packaging films
Adhesives
Molded articles
Coatings
Fibers
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Pullulan - various substrates such as starch, distillery by-products
Solid Medium - 20 g CSFR in 40 mL basal medium
containing sodium glutamate (0.35%) and salts such as K2HPO4,
KH2PO4, MgSO4, NaCl, and ferrous sulfate 7H2O at 0.05% level
Fermentation at 6.5 and 28C for 2 days
High yield of 27.5 g/Kg of pullulan

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Fermentation with X. campestris was carried out at
2830C for 96 h
Initial reducing sugars supplemented with potassium
nitrate
Yield of xanthan was 14 g/L from a medium containing
19.8 g/glucose/L.

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Cassava Peels
10 % weight of cassava
toxic cyanogenic glucosides - major threat to the soil & plant health
Substrate for Enzyme Production
Protein Enrichment of Cassava Peels for Use as Animal Feed
Biogas

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Enzyme Production
Cassava peel substrate for enzyme production
Thermostable cellulolytic enzymes
Fermentation - Rhizopus sp. - 45C and pH 5.6
Amylolytic enzymes
Submerged fermentation by Aspergillus niveus
Cassava peels and soluble starch in 1:1 w/w
Cassava peels slurry (40 g/L) + minerals + peptone
Penicillium expansum - pH 5.0 & 30C 144h
Maximum amylase - 48 h
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Cassava Peels for Use as Animal Feed
Peels - low protein content, high cyanogenic glucoside, & high
carbohydrate content upgraded using microbes
Submerged fermentation - Trichoderma viride enhances protein
Cassava peels (50 g/L) + mineral salts
pH 5.0 and 28 C - 150 rpm for 7 days
Enzyme pretreatment
Termamyl - pH 6.5, 92.5C liquefaction
Amyloglucosidase - pH 4.5, 60C saccharification
Fermented using T. viride for 7 days
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Cassava pulps also can be fermented - S. cerevisiae, Lactobacillus
delbruckii, L. coryniformis for 3 days
Fermented broth added to cassava peel - ferment for 7 days
Enhancement in protein content from 8.2% to 21.5%
Decreases - cyanides & phytate contents observed

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
Byproducts from Potato Processing

11FT028 Byproducts utilization in food and agro industries

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Huge quantity - peel as waste
Steam, abrasive, or lye peeling
Moisture - 11.2%
Ash - 7.56%
Sugars 3.45%
Carbohydrates - 64.47%
Protein - 13.52%

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Nutraceuticals
Natural sources preferred
Peel source of numerous compounds - phenolic compounds,
glycoalkaloids, & cell wall polysaccharides
As antioxidants, precursors of steroid hormones, & dietary fiber
Freeze-dried aqueous extracts from potato peel waste - chlorogenic
Acids - stable and effective antioxidant - lipid oxidation of sunflower oil
Ethanolic extracts of potato peel - antioxidant activity and free radical
scavenging activities

11FT028 Byproducts utilization in food and agro industries 21

Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Glycoalkaloids - plant secondary metabolites toxic to microbes,
viruses, insects, animals, and humans
Major alkaloids potato - -chaconine and -solanine
Solanidine - intermediate for the synthesis of steroid hormones
Microbial enzymatic conversion of solanaceous steroid glycoalkaloids
- into their aglycones and metabolites
Detoxification & production of raw materials for hormone synthesis
Inflammatory, hyperglycemic effects, and antibiotic activity against
pathogenic bacteria, viruses, protozoa, and fungi
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Potato glycoalkaloids - anticarcinogenic effects
-chaconine and -solanine pest control
Potato peel rich in antioxidant
Phenolic profile - dominated by chlorogenic acid (27.56 mg/100 g)
Peel extracts added at levels of 0.04% - the lipid peroxidation in lamb
meat

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Microbial Enzymes
Potato peel substrate - production of endo- -1-4-mannase
Mannase
Extraction of vegetable oils from leguminous seeds,
Viscosity reduction of extracts during the preparation of
instant coffee powder
Removal of printing paste thickener in textile industry,
Bio-bleaching of wood pulp in paper industry

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Potato peel
Bacillus amyloliquefaciens
submerged fermentation
growth media contained mineral salt medium plus 10 g/L potato peel
at pH 7.0 and 35 C for 24 h
Maximum mannase
ammonium nitrate as the nitrogen source
at an inoculums concentration of 4% in the growth medium

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 -amylase
Neutral and alkaline proteases
Polygalacturonate lyase
Better than wheat bran as substrate

11FT028 Byproducts utilization in food and agro industries 26

Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Bioethanol
liquefied and partially saccharified
Enzymes - amylase, pectinase, and glucoamylase, followed by
ethanol fermentation by yeast
12% (w/w) of fresh potato peel about 20 mg/mL ethanol was
produced

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Bakers Yeast
From potato chip waste
Potato chip waste - powdered & hydrolyzed with hydrochloric acid to
form sugars
Then fermented with yeast S. cerevisiae
Optimum conditions for acid hydrolysis
The solid-to-liquid ratio (5% w/v)
Hydrolysis temperature (100C)
Acid concentration (4% w/v)
Reaction time (25 min)
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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College
 Acid content was neutralized - sodium hydroxide
Acid neutralization reduce the hydroxy methyl furfural content
Detoxified using active charcoal to remove the inhibitory substances
Maximum cell biomass production - after 9 h of incubation
At 0.4% w/v inoculum level, 2% w/v sugar level, 0.05% w/v wheat
bran as the nitrogen source and a temperature of 30C

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Ms.A.Sangamtihra, Department of Food Technology, Kongu Engineering College