Table Of ContentPLANT SCIENCE RESEARCH AND PRACTICES
H C
ANDBOOK ON ASSAVA
P , P U
RODUCTION OTENTIAL SES
R A
AND ECENT DVANCES
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P S R P
LANT CIENCE ESEARCH AND RACTICES
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PLANT SCIENCE RESEARCH AND PRACTICES
H C
ANDBOOK ON ASSAVA
P , P U
RODUCTION OTENTIAL SES
R A
AND ECENT DVANCES
CLARISSA KLEIN
EDITOR
New York
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Library of Congress Cataloging-in-Publication Data
Names: Klein, Clarissa, editor.
Title: Handbook on cassava: production, potential uses and recent advances / editor: Clarissa Klein.
Other titles: Plant science research and practices.
Description: Hauppauge, New York: Nova Science Publishers, [2016] | Series:
Plant science research and practices | Includes index.
Identifiers: LCCN 2016044245 (print) | LCCN 2016045346 (ebook) | ISBN 9781536102918 (hardcover) |
ISBN 9781536103076
Subjects: LCSH: Cassava. | Cassava--Utilization. | Cassava--Technological innovations.
Classification: LCC SB211.C3 H36 2016 (print) | LCC SB211.C3 (ebook) | DDC 633.6/82--dc23
LC record available at https://lccn.loc.gov/2016044245
Published by Nova Science Publishers, Inc. † New York
CONTENTS
Preface vii
Chapter 1 Comparison of Cassava and Sugarcane Bagasse for Fuel
Ethanol Production 1
Yessica Chacón Pérez, Daissy Lorena Restrepo Serna
and Carlos Ariel Cardona Alzate
Chapter 2 Cassava Production and Its Economic Potentials in Sub-Sahara
Africa: A Review 29
Emmanuel Ukaobasi Mbah
Chapter 3 Cassava Production and Utilization in the Coastal, Eastern
and Western Regions of Kenya 41
C. M. Githunguri, M. Gatheru and S. M. Ragwa
Chapter 4 Socio-Economic Determinants of Modern Technology Adoption
and the Influence of Farm Size on Productivity and Profitability
in Cassava Production: A Case Study from South-Eastern Nigeria 55
Chidiebere Daniel Chima and Sanzidur Rahman
Chapter 5 Cassava Flour as an Alternative to Produce Gluten-Free Baked
Goods and Pastas 87
Elevina Pérez, Lilliam Sívoli, Davdmary Cueto and Liz Pérez
Chapter 6 Technological Aspects of Processing of Cassava Derivatives 105
Elisa Cristina Andrade Neves, Daniela Andrade Neves,
Kleidson Brito de Sousa Lobato, Gustavo Costa do Nascimento
and Maria Teresa Pedrosa Silva Clerici
Chapter 7 Sustainable Management of Cassava Processing Waste for
Promoting Rural Development 129
Anselm P. Moshi and Ivo Achu Nges
Chapter 8 Wastewater from Cassava Processing as a Platform for Microalgae-
Mediated Processes 149
Tatiele C. do Nascimento, Erika C. Francisco, Leila Queiroz Zepka
and Eduardo Jacob-Lopes
vi Contents
Chapter 9 Cassava Wastewater as Substrate in Biotechnological Processes 171
Cristiano José de Andrade, Ana Paula Resende Simiqueli,
Fabiola Aliaga de Lima, Juliana Bueno da Silva,
Lidiane Maria de Andrade and Ana Elizabeth Cavalcante Fai
Chapter 10 Technical, Cost and Allocative Efficiency of Processing Cassava
into Gari in Delta State, Nigeria 201
Brodrick O. Awerije and Sanzidur Rahman
Chapter 11 Status of Cassava Processing and Challenges in the Coastal,
Eastern and Western Regions of Kenya 217
C. M. Githunguri, M. Gatheru and S. M. Ragwa
Chapter 12 Cassava Waste: A Potential Biotechnology Resource 231
Aniekpeno I. Elijah
Chapter 13 Potential Uses of Cassava Products and Its Future Challenging
Opportunities 251
Reddy T. Ranjeth Kumar, Kim Hyun-Joong and Park Ji-Won
Chapter 14 Utilization of Modified Cassava Flour and Its By-Products 271
Setiyo Gunawan, Zikrina Istighfarah,
Hakun Wirawasista Aparamarta, Firdaus Syarifah
and Ira Dwitasari
Chapter 15 Recent Advances in the Development of Biodegradable Films
and Foams from Cassava Starch 297
Giordana Suárez and Tomy J. Gutiérrez
Chapter 16 Cassava Cultivation, Processing and Potential Uses in Ghana 313
Richard Bayitse, Ferdinand Tornyie and Anne-Belinda Bjerre
Chapter 17 Potential Uses of Cassava Bagasse for Bioenergy Generation
by Pyrolysis and Copyrolysis with a Lignocellulosic Waste 335
Luciano I. Gurevich Messina, Pablo R. Bonelli
and Ana L. Cukierman
Chapter 18 Trend in the Trade of Cassava Products in the Coastal, Eastern
and Western Regions of Kenya 357
C. M. Githunguri, M. Gatheru and S. M. Ragwa
Chapter 19 Wild Relatives of Cassava: Conservation and Use 373
Márcio Lacerda Lopes Martins, Carlos Alberto da Silva Ledo,
Paulo Cezar Lemos de Carvalho, André Márcio Amorim
and Dreid Cerqueira Silveira da Silva
Index 407
PREFACE
Cassava produces about 10 times more carbohydrates than most cereals per unit area, and
are ideal for production in marginal and drought prone areas. Cassava, which originated from
tropical South America, is a perennial woody shrub with an edible root, which today is grown
in tropical and subtropical regions of the world where it provides energy food and serves as a
veritable source of food and income for over a billion people. This handbook provides new
research on the production, consumption and potential uses of cassava.
Chapter 1 - During the last years, biofuels from different feedstocks have been studied
and scaled up to industry to provide energy needing mainly for transport. Raw materials with
high sugar content are mostly used in the production of biofuels as ethanol, butanol,
hydrogen, etc. In the last years in tropical countries as Colombia, the ethanol production from
starch and lignocellulosic biomass has been studied as a new alternative. Then, raw materials
as cassava and sugarcane bagasse are presented as good options but more research is needed
to understand the real advantages of these feedstocks.
The amount of fermentable sugars obtained from the biomass is a decisive factor in the
global yield of ethanol production. In this sense, different technological schemes can be
proposed in the pretreatment step of the process followed by enzymatic hydrolysis to get the
sugars. Starch-rich raw materials only require a milling and cooking as pretreatment. On the
other hand, the pretreatment stage in some type of lignocellulosic materials must consider the
reduction of particle size and specific technologies as dilute acid or alkaline methods. This
chapter shows an analysis of ethanol production from cassava and sugarcane bagasse taking
into account the availability, type and different pretreatment technologies to be applied to the
raw material. Additionally, a techno-economic and environmental assessment is performed, in
order to compare the proposed processes.
Chapter 2 - Cassava (Manihot esculenta Crantz), which originated from tropical America
and today a dietary staple to most people living in Sub-Sahara Africa is a perennial woody
shrub with an edible root, which is rich in carbohydrates, calcium (50 mg 100-g), phosphorus
(40 mg 100-g), vitamins B and C, as well as some essential minerals, while its tender leaves
serve as a veritable source of lysine rich protein. The roots though poor in protein and other
minerals, their nutrient compositions differ depending on the variety and age of the harvested
crop, as well as soil conditions, climate, and other environmental factors under which the crop
is grown. The stem of cassava is used as planting material and can serve as a standard
substrate in mushroom production as well as fuel wood when dried. Cassava is characterized
as one of the most drought tolerant crop that is capable of growing on marginal soils. The
viii Clarissa Klein
crop is rarely cultivated as a mono-crop because of its physiological growth habit and
duration, which makes it to stand out as an excellent component crop in most intercropping
systems. Hence, it is usually intercropped with most vegetables, yam, sweet potato, melon,
maize, sorghum, millet, rice, groundnut, sesame, soybean, cowpea and other legumes, as well
as plantation crops (such as oil palm, kola, rubber, cocoa, cashew and coffee) among other
field crops grown in the tropical regions of the world. Roots of cassava may be due for
harvesting between six months and three years (36 months) after planting. Apart from food,
cassava root tubers are very versatile, hence its derivatives and qualitative starch are
effectively used in a number of products such as foods, confectionery, sweeteners, paper,
glues, textiles, plywood, biodegradable products, monosodium glutamate, and
pharmaceuticals. Cassava chips and pellets are used in animal feed and alcohol production as
well as ethanol and bio-diesels. Crop improvements associated with cassava is tailored on
developing genotypes that can effectively correlate the end product with its utilization at the
industrial level. The impact of research on cassava development ranging from biotec-
breeding, genetics and selection to production, value-chain addition and utilization is
immerse, hence, high quality improved cassava varieties which are disease- and pest-resistant,
low in cyanide content, drought-resistant, early bulking, high starch content, high dry matter
content, and high yielding are being cultivated by most farmers in the tropical regions today
where cassava thrives. Annual world production of cassava (184 million tonnes) with Nigeria
being the leading producer has continued to increase due to the development of improved
varieties with high yield, excellent culinary qualities and resistance to pests and diseases
among other invaluable properties. In this review therefore, scientific findings by a number of
scholars on cassava are discussed with the aim of making the information a veritable tool for
researchers in this field.
Chapter 3 - Cassava is the second most important food root crop in Kenya. Despite its
high production in the coastal and western regions, utilization is limited to human
consumption. A situational analysis on cassava production was carried out to determine its
current status in the western, coastal and eastern regions of Kenya. A sample of farmers was
randomly selected from each region and interviewed using a structured questionnaire. Off-
farm activities were undertaken by 37% in eastern and western and 32% in the coastal
regions. Access to extension services was 50% in the coast, 65% in eastern and 88% in
western regions. Relative to other food crops, 66.7% of respondents ranked cassava 2nd at the
coastal region while 37.5% and 57% of respondents in eastern and western regions ranked it
5th and 1st, respectively. At the coastal, western and eastern regions, 92%, 67% and 65% of
the respondents intercrop cassava with other crops, while 8%, 33% and 35% grow it as a sole
crop, respectively. On adoption of improved cassava varieties, western region was leading
with 77% followed by coast (30%) and eastern (13%). At the coast, 23% considered lack of
market as the major constraint followed by pests and diseases (16%) and destruction by large
mammalian pests (11%). In eastern, 15% reported drought as the major constraint followed
by lack of market (13%) and pests and disease (42%). In western, the major constraints were
large mammalian pests (12%), weeds (12%), lack of planting materials (8%) and insect pests
(3%). At the coastal, eastern and western regions cassava was ranked second, fifth and first
respectively relative to other food crops. The western region had more improved cassava
varieties than the other regions. In the coastal region, the major constraint to production was
lack of market while in the eastern region, the major constraint was drought and in western,
the major constraints were wild animals and weeds. Cassava was utilized more as family food
