Design and Fabrication of Cassava Peeler, Grater, and Extractor
Design and Fabrication of Cassava Peeler, Grater, and Extractor
Design and Fabrication of Cassava Peeler, Grater, and Extractor
DECEMBER 2019
Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO
KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City
COLLEGE OF ENGINEERING
This humble work is dedicated to the following persons who are the researcher’s source
of inspiration:
ACKNOWLEDGEMENT
ABSTRACT
PAGE
PRELIMINARY PAGES i
TITLE PAGE ii
DEDICATION iv
ACKNOWLEDGMENT v
ABSTRACT vi
LIST OF APPENDICES ix
LIST OF TABLES x
INTRODUCTION xi
Conceptual Framework 6
METHODOLOGY 7
Maintenance 10
Safety Precaution 11
Trouble Shooting 12
Construction Framework 13
Bill of Materials 14
Statistical Analysis 18
Summary 20
Conclusion 21
Recommendation 22
LITERATURE CITED 23
APPENDICES 24
CURRICULUM VITAE 25
LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES
INTRODUCTION
cassava cake, “suman”, “landang”, “kab-kab”, “puto de cassava” and many more. In
some rural areas, cassava is the substitute to rice—which provides carbohydrates that
processed to produce chips, starch, flour, glue, and etc. In small industries, processes
like chipping, extracting, and grating are done manually. Cassava processing is labor
form easy and efficient machine that is necessary in doing the process faster, and
This study was proposed, planned and to be constructed based on the following
objectives:
Expected Output
At the end of the study, the designed project or machine will be designed well. The
researchers also will achieve the objectives stated above. Furthermore, researchers
December 2019
REVIEW OF RELATED LITERATURE
Garri, fatal and typical as a constituent for human food. Recently other areas of uses of
cassava are being implored. It is also being used as starch. The crop tolerance makes it
more popular and now replacing yam in some part of Nigeria. The sweet varieties could
consumption only by rural people, whereas the large crop of cassava grown annually in
the tropics is actually consumed in all its forms at nearly all income levels. Originally the
cassava tuber was a main food crop only in South America. Nowadays, however, it is
grown as a substitute for rice or alternately with rice on extensive acreages in regions
where, for centuries, rice has been the sole food crop.
occupies much the same position in the diet as potatoes in parts of the temperate
zones. The cassava tuber is not a balanced food, consisting as it does largely of starch;
nonetheless, it is the most remunerative of crop plants in the hot climates, yielding
perhaps more starch per hectare than any other cultivated crop with a minimum of
labor.
famine crop in many parts of the world, especially when rice supplies were cut off.
Leaves and lender shoots are used in many tropical areas as a cooked vegetable or in
sauces, as they are rich in vitamins and have a high protein count.
After harvesting, cassava roots are susceptible to spoilage and without any
preservation measures can only be stored for about 48 hours before they begin to
deteriorate. Therefore, the roots must be processed as soon as possible after harvest to
arrest the deterioration process. Other factors favoring the processing of the cassava
are that the processed products can be stored for longer periods. Processing is
therefore undertaken primarily to detoxify the cassava product, to improve its palatability
and convert it to a consumable and storable form. Cassava is widely used in Nigeria as
food. It is mostly consumed in the form of garri, tapioca, fufu, starch and lafun. In the
Northern part of the country, the sweet variety is eaten raw as snacks. Cassava is an
important raw material for the non-food industries. The low amylase, high amylopectin
content of cassava starch gives it the necessary viscosity for high quality adhesives and
for use in the paper and textile industries. Cassava starch is also used for the
production of dextrin, which are utilized in glues. Another industrial product made from
Peeling involves the removal of a thin layer (usually called the peel) from a stock.
The stock may be a fruit, tuber, and wood or even metal. It is essential to remove the
peels of cassava tuber as it has been known that the concentration of cyanogenic
glucoside responsible for cassava toxicity is highest in cassava peels. Cassava peeling
is arguably the first unit operation in the processing of cassava tuber to obtain its
various desired products. It is the most difficult of all unit of operation because of
problems posed by the many variations in sizes and shapes of harvested tubers. Thus
to develop peeling machines that will satisfactorily peel the tubers with reduce tuber
achieve all the stag es or steps mentioned above. The transformation of cassava tubers
In these methods have low productivities and low hygienic solution to these
problems that led to the designing and construction of machines that can grate the
cassava of high quality in a short period of time and reduce human drudgery.
Oyesola (1981) reported that, the traditional method of grating involves placing of
the local grater, which is made of perforated metal sheet on the table where it is
convenient for effective use and brushes sheet metal. The cassava turns into pulp and
drop into container that is being used to collect the grated pulp cassava.
Adejumo (1995) in his design used a wooden grater in which the cassava forced
into a hopper is rubbed against the grater which is being electrically power. Enhanced
quantity of cassava can be grated using this method. However the durability of grater is
by human efforts applied to pedal. The grinder pulverizes the cassava tubers into paste
which can pass through a wine sieve. The effective performance of the design was at
60%.
The machine assembly is powered mechanically or manually incase of electricity
failure. It can be use in rural settlements where electricity supply might not in existence.
Apart from faster rating rate, it required less in involvement. This overcomes the
Cassava Starch is produced primarily by the wet milling of fresh cassava roots
but in some countries such as Thailand it is produced from dry cassava chips. Starch is
the main constituent of cassava. About 25% starch may be obtained from mature, good
quality tubers. About 60% starch may be obtained from dry cassava chips and about
starch from either grain or root crops, such as cassava, maize, and sweet potato, and
can be use directly in producing certain foods, such as noodles. The raw starches
produced still retain the original structure and characteristics and are called “native
starches”. Native starch is the basic starch product that is the marketed in the dry
powder from under different grades for food, and as a pharmaceutical, human, and
industrial raw material. Native starch has different functional properties depending on
the crop source, and specific types of starch are preferred for certain applications.
Native starch can be considered a primary resource that can be processed into a range
of starch products.
Native starches have limited usage, mainly in the food industry, because they
lack certain desired functional properties. The native starch granules hydrate easily
when heated in water, they swell and gelatinize; the viscosity increases to a peal value,
followed by a rapid decrease, yielding weak-boiled, stringy, and cohesive pastes of poor
stability and poor tolerance to acidity, with low resistance to shear pressure, as
For those characteristics, which are unattainable with native starch, modified
starch can be used for other industrial applications through a series of techniques,
chemical, physical, and enzymatic modification. Thus, modified starch is modified starch
is native starch that has been changed in its physical and/or chemical properties.
Modifications may involve altering the form of the granule or changing the shape and
therefore carried out on the native starch to confer it with properties needed for specific
uses. When a starch is modified chemically or physically, the properties of the native
starch is altered. Various modifications give the starch properties that make it useful in
many industries such as food, pharmaceutical, textile, petroleum, and paper pulp
industries.
The different ways of modifying native starch consist in altering one or more of
formation, to improve water retention, enhance palatability and sheen and to remove or
add opacity.
Fresh tubers are processed during season and dry chips during the off-season in
some countries. For cassava, the process of starch extraction is relatively simple as
there are only small amounts of secondary substance, such as proteins, in the roots.
When cassava roots are harvested or selected for starch extraction, age and root
quality are critical factors. Cassava roots need to be processed almost immediately after
harvest, as the roots are highly perishable and enzymatic processes accelerate
deterioration within 1-2 days. A first-rate quality starch can be obtained from cassava
using only water, and this makes the processing of cassava starch and flour particularly
Oyesola G. O., Technology Processing Cassava and Utilization, Advisory Leaflet No. 3
University of Technology, P.M.B. 704, Akure, Nigeria, Volume 2, Issue 8, February 2013
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file:///C:/Users/Windows/Desktop/Shittuetal_ch10.pdf
http://www.ijceronline.com/papers/Vol5_issue11/E0511023028.pdf
http://ciat-library.ciat.cgiar.org/articulos_ciat/2010_dufour-modeling_small.pdf
http://www.cassavabiz.org/postharvest/starch03.htm
APPENDICES