Development of a Cassava Starch Extraction Machine

ISSN (e): 2250 – 3005 || Volume, 05 || Issue, 11 ||November – 2015 ||
International Journal of Computational Engineering Research (IJCER)
www.ijceronline.com Open Access Journal Page 23
Development of a Cassava Starch Extraction Machine
1*
Olutayo, L. A; 1
Mogaji K.O and 1
Fasoyin S.A
1
Department of Agricultural and Bio-Environmental Engineering Technology, Rufus Giwa Polytechnic, Owo,
Ondo-state, Nigeria
I. INTRODUCTION
Cassava (manihotesculentacrantz) is a perennial tuber plant widely grown in many tropical countries
including Nigeria (Adejumo, et al, 2011). Olukunle, (2005) reported that cassava is a major source of
carbohydrate in most developing nations of the world. Sheriff, et al, (2005) described cassava as a wonder crop
due to its potential use in several agro and agro-allied industries. Since 1990 Nigeria has surpassed Brazil as the
world’s leading producer of cassava with an estimated annual production of 54 million metric tons from
30million hectares of land (FAO, 2012). Starch is a polymer of glucose found in most plant (Thebaudin, et al,
2005). It is produced from various plants or crops like potatoes, cassava roots, rice, wheat etc. Starch is one of
the most abundant substances in nature, it is almost unlimited resources. Starch is used as food (Sriroth and
Peterson, 2000) it is also used to produce diverse products like textiles, adhesives; pharmaceuticals etc. Cassava
starch is preferred amongst other starches because of its gelling property. FAO (2007) captioned cassava starch
as native and modified starches. It is native starch when it is produced by the separation of natural occurrence,
like starch from cassava roots can be use directly to produce certain food, such as noodles. While modified
starch is a native starch that has been changed in its physical or chemical properties.. Modified starches are
needed to improve textural paste and gels and also to modify cooking characteristics.
Starch production in Nigeria is dominated by cottage industries (Olukunleand Olukunle, 2007).
Adepomola, (2004) identified ten large scale starch industries in Nigeria, Only one (Matna food company,
Ogbese, Ondo state, Nigeria) is functional. The survey conducted by Adepomola, (2004) reported by Olukunle
and Olukunle (2007) shows that the processing of cassava to starch is largely done using traditional or manual
method.
Olukunle and Olukunle (2007) designed a cassava starch extractor, which is a modification of a fruit
juice extractor. The machine consists of the milling/extraction mechanism, the transmission system, the upper
half of the extraction chamber (cage), the perforated lower half of the extraction chamber (basket), the hopper,
water pump and water delivery system, fiber outlet and the starch collector. The machine mills the peeled
cassava tubers and conveys the mash into a stream of water flowing with high pressure; starch is separated
through the perforated concave into the starch sedimentation tank.
ABSTRACT
Cassava starch extraction machine that is easy to assemble, operate and maintain was developed
and tested. The major components of the machine are hopper, mixing unit, extraction chamber
which houses the screw conveyor (auger) and sieve, discharge outlets and the power unit. The
machine was powered by 2 Kw electric motor. The working principle of the machine is by feeding
cassava mash and water through the hopper, under gravity they both fall freely into the mixing unit,
the rotated stirrers mixed the mash and water properly before it is discharged to the extraction
chamber where the screw conveyor move and rotates it over a sieve thereby causing the moist
starch to viberate.The machine was tested with 5kg TMS 30572 cassava mash with different water
quantity (10 – 22)litres. It was observed that at 18litres of water and 120rpm stirrers speed. The
output capacity was 25.2kg/hr and the extraction efficiency was 80%. The total cost of production of
the machine was N86,400.00. The machine is recommended for small and medium producers of
cassava starch.
Keywords: Development, cassava starch, extraction, machine, production cost

Development of a Cassava Starch…
Godwin (2013), said that the small- to medium scale production of starch in Brazil is schematically
similar to that of starch in Colombia, He described that fresh roots cassava are delivered to the plant and fed into
a rotary washer fitted with overhead water sprays for part of its length. As well as washing off dirt and debris,
the tumbling action of the roots as they pass along the washer also removes most of the bark. Washed roots are
transferred to the hopper-feed, roof disintegrator, via an inspection conveyor, at which an operator cuts up
excessively large roots and removes remaining bark and stems.
(Grace, 2003) also designed a cassava starch extraction machine, this machine consist of a hollow
cylindrical drum with tooth – edged steel blades sandwiched between local hardwood slats fixed longitudinally
to its surface. The drum is mounted between two circular steel endplates on a central shaft and housed inside a
steel casing, the base of which includes a screening plate. Recycled liquor from starch separators is continuously
fed into the disintegrator. The resultant slurry of crushed roots passes through the screening plate into a sump
tank from which it is pumped to the separators.
Bruinsmaet al. (2001) designed two-stage separation cassava starch extraction machine. This is used to
remove the liberated starch from the fibrous pulp (Massa). These employ two centrifugal separators, which have
replaced the traditional rotating brush – and – screen washers. The centrifugal separator consists of a rotating
conical screen, housed inside a shaped mild – steel casing, tapering from front to back the conical screen is a
metal frame covered with a nylon mesh. The narrow end of the cone is closed with a fixed metal plate connected
to the drive shaft. Slurry is pumped into the center of the separator (toward the fixed plate) and forced through
the screen to an outlet at the bottom of the casing into a sump tank. Water is spraying into the slurry from jets
positioned around the screen. In the sump tank, the slurry receives extra water to facilitate pumping it over
aflatbed reciprocating screen to remove any remaining fiber (large plants employ an additional centrifugal
separator). The slurry then enters second separator for further starch extraction. Liquor discharged from the
second separator is returned to the disintegrator and the suspension of pulp or “starch milk: is discharged to
storage tanks.
Trim, et al. (2003) reported his cassava starch extraction machine dimensions for the channels vary
considerably from plant to plant; in length ranged from 150 m to 200m; in width, 0.6 m to 1.0m and depth
ranged from 0.4 m to 0.6m. The channels are usually lined with ceramic tiles because both starch and starch
milk attack concrete. The channels are roofed to protect the starch from rain or direct sunlight. After
fermentation, the starch is removed from the tanks, broken up with a spike mill and dried on hessian sacks laid
on raised drying tables usually made of bamboo. The drying starch is agitated manually at regular intervals.
When dry, the starch is collected, milled to a powder and packaged into bags.
In India, tanks are used instead of channels for sedimentation, because of historical reasons. After
overnight settling and removal of the supernatant liquor, the starch cake had a concentration of solids at 50%,
but after washing, the concentration was 55%, starch and crude fiber concentrations of the settled cake in two
plants were similar, averaging 96.7% for starch and 0.3% for crude fiber (dry matter basis). The changes
occurring in the starch, this is as a result of fermentation which is the subject of much recent research (Kurmi
and Guptal, 2005). Although a minimum fermentation time of 30days is necessary, starch often remained in the
tanks at the two plants for longer periods because of the lack of available drying space. Such prolonged
fermentation had no detrimental effect on starch quality. The temperature of the fermenting starch at the two
plants ranged between 120
C and 130
C.
However, then new technologies have been introduced and existing ones improved, to increase
processing efficiency and open new markets for both cassava starch and flour. These new technologies include
improved equipment for starch processing includesrappers with saws, continuous flow washer-pesters, vibrating
screens and sedimentation channels.
II. MATERIALS AND METHODS
2.1 Design Machine Features
The machine (plate 1.) consists essentially of the following components; mixing unit, extraction
chamber, discharge unit, frame and power unit.
2.1.1 The Hopper
This is the unit where the input materials (cassava mash and water) are fed into the machine. It is
constructed with Galvanized Iron Sheet gauge 14

2.1.2 Mixing Unit
This unit consists of 16 stirrers attached to a single solid shaft. It is use for proper mixing of cassava
mash and water.
2.1.3 Extraction Chamber
This consists of screw conveyor (auger) and sieve, the conveyor moves and rotates the diluted mash
over a sieve thereby causing the moist starch to liberate.
2.1.4 Discharge units
This is where the moist starch and chaff are discharged out it is constructed with Galvanized Iron Sheet
gauge 14.
2.1.5 Frame
This unit bears the load of the machine. It is also give support to the machine during operation. It is
made from 150mm angle iron.
2.1.6 Power Unit
This unit supplied power that rotates both the stirrers and the screw conveyor with 2Kw electric motor
through chain and sprocket
Plate 1: Pictorial view of cassava starch extraction machine
2.2 Operational Principle of the Machine
Cassava mash and water were fed into the machine through the hopper, under gravity the cassava mash
water fall freely into the mixing unit, power was provided by an electric motor, which drive the stirrers and the
screw conveyor, the rotated stirrers mixed the cassava mash and water properly to a desirable cassava mash :
water ratio, the diluted cassava mash is discharge through the stopper to the extraction unit where the conveyor
move and rotates it from one end to the other over a sieve thereby causing the moist starch to liberate through
the sieve and the chaff is also discharge at the other outlet.

2.3 Design Analysis
The major designs were on the feeding chute, stirrers, screw conveyor, shaft selection, and power
requirement.
2.3.1 Feeding Chute
The cassava starch extraction machine is expected to have a 30kg/hr. therefore, a hopper that is a
pyramidal frustum with 450
angle of inclination was selected, with top opening of 400mm x 400mm, bottom
opening of 150mm x 150mm and a side length of 200mm, angle 450
was used for the inclination to allow easy
flow of the input material.
= angle of inclination and = co-efficient of friction of cassava mash
2.3.2 Stirrers/Mixing Unit
16 stirrers were attached to a single solid shaft for proper mixing of cassava mash and water.
Ft and Fs are two forces acting on the stirrers
Where,
M = mass of the stirrer, V = velocity, r = radius and = 200
2.3.3 Screw Conveyor
The conveyor moves and rotates the diluted mash over a sieve thereby causing the moist starch to
liberate.
Capacity of the conveyor
Where,
D = Screw diameter, S= Pitch, n = speed, = loading efficiency Bulk density and c = Factor for inclination
to horizontal
2.3.4 Power requirement
The power requirement of the machine was determine with the expression by Khurmi and Gupta
(2005)
Where, P = power (watt), n = shaft speed (rpm) and T = torque required to turn the shaft.
Therefore, an electric motor of 2Kw (2hp) was selected.
2.3.5 Shaft Selection
The diameter of the shaft used was selected using the expression by (Hall et al, 1980)
- -(5)
Where,
D = Diameter of the shaft (mm), Ss = Allowable stress, 40 x 106
N/m2
Mb = Maximum bending moment, 1051.26Nm, Mt = Maximum torsional moment, 136.05Nm, Kb = Shock and
fatigue to bending moment, 2.0, Kt = Shock andfatigue factor to torsional moment, 1.5 calculated shaft diameter
was 34.60mm.
Therefore shaft of 35mm was selected for both.
2.4 Machine Production Cost
The production cost of cassava starch extraction machine was given under the following sub-heading
below. It was calculated by using the concept of labour and machine hour rate (Godwin, 2013) for the overall
production process involved in the fabrication of the machine.
i. the cost of Bought-Out components, N40,500
ii. the cost of materials, N30,200
iii. the cost of machining jobs, N10,500
iv. the cost of non-machining jobs, N5,200
The total cost of the production was N86, 400k

2.5 Test Procedure
The machine was tested following these procedures
i. 5Kg of TMS 30572 cassava mash was prepared at different quantity (10- 22) litres of water
ii. The weight of the mash and water input into the machine
3 The weight of the starch and chaff discharges after oven dried at 10.08 moisture content was also
recorded.
4 The duration for each operation was noted.
III. RESULTS AND DISCUSSIONS
Fig. 1: Effect of stirrers’ speed and water quantity on extraction efficiency
3.1. Performance Evaluation of the Machine
In Fig. 1, it was observed that the extraction efficiency for 80rpm stirrers speed ranged from 42% to
64%, whereas it was 50% and 80% extraction efficiencies for 100rpm while the extraction efficiency for
120rpm stirrers speed ranged from 34% to 58%.
Therefore, it can be deduced from the foregoing that the stirrers speed of 100rpm with appropriate
water quantity of 18 litres have a significant effect on the extraction performance of the machine. Figure 1
shows view of the machine.
Figure 1: Exploded View of the Machine

IV. CONCLUSIONS
A cassava starch extraction machine was developed and evaluated. The machine had an output capacity of
20.2kg/hrwith extraction efficiency of 80%. A 3.5kg dried starch was obtained from 5kg TMS 30572 cassava
mash. The highest starch discharged was obtained when the stirrers speed was 120 rpm and 18 litres
REFERENCES
[1] Adejumo A.L, Aderibigbe A.F and Layokun S.K (2011). Cassava Starch Production, Physic Chemical Property and
Hydroxylation. Journal of Advance in food and Energy Security 2 (20011) Pp. 8-17 Anon (2008) “world food programmed”
http:/ www.fao.com paper presented at International Starch Convention, 11-14 June 2004, Cracow, Poland.
[2] Adepomola, (2004). Development of a sustainable system for cassava starch Extractionagriculture organization of the united
nation (FAO), Rome. Pp 155.
[3] Bruinsma, D. H; Witsenburg, W. W and Wurdemann, W. (2001). Cassava in selection of Canada Pp. 26 – 32.Cassava Starch
Production in India. Paper presented at the International SymposiumsChouinard, A: Cassava Harvesting and Processing
Proceeding of a workshop held at CIAT, Cali Colombia International Development Research Centre (IDRC), Ottawa,
[4] FAO (2007).Production Year Book for 2006, Rome, Food and Agriculture Organization, U.K.
[5] FAO (2012). Seventh International meeting on Cassava Breeding Bio technology and Ecology “Cassava Improvement to
enhance livelihood in sub- Saharan African and North eastern Brazil “Brazil 11-15 Pp 102
[6] Godwin E.K (2013). Personal Communication E.K Engineering Tools and Equipment. IsoloLagos, Nigeria.
[7] Grace, M. R (2003).Cassava processing. FAO plant production and protection series food and
[8] Hall A.S., Holowenko A.R and Laughlin H.G (1980). Theory and Problems of machine design S.I metric Edition. McGraw –
Hill Book Company, New York Pp 115.
[9] Kolawole O.P (2012). Development and Evaluation of cassava mash process Handling Machine Ph.D Thesis, Agricultural
Engineering Department FUTA, Nigeria.
[10] Kurmi R.S and GuptaJ.K (2005). A Textbook of Machine Design. 15th
Edition.Schand and Company Ltd. New Delhi, India.
[11] Olukunle O.J (2005).Development of a cassava Peeling machine. Conference on International Agriculture Research for
Development Stuttgart- Holenheim, Oct. 11-13, 2005.
[12] Olukunle, O. J and Olukunle, O. F, (2007). Development of a sustainable system for cassava Production Sweet and Sour Starch
in Colombia. In Weber, E. J. Cock, J. H and publishing and documentation (PUDDC), Wageningen the Netherlands P. 113 – 158
[13] Sherriff J.T, Kurup G.T and Nanda S.K (2005).Performance Evaluation of a Cassava Peeling Machine Journal of root
Crops 2(11) Pp 30-35.
[14] Sriroth G.H and Peterson R.K (2000).“World Programmed on cassava production, http;//www.Fao.com.starch extraction,
conference on international Agricultural Research for Development Technology for food processing in developing countries
centre for agriculture
[15] Thebaudin J.Y, Lefebvre A.C and Doublier J.L (2005). Rheology of Starch Pastes from Starches of different Origin,
Application to Starch based Sauces, leanese- wiss U-techno vol. 31, 354 -360.
[16] Trim, D. S; Nanda, S. K; Curran, A. Anantharaman, M; and Nair, J. (2003). Investigation of Trope tag 2007.Tropical Root Crops
6-9 Nov. Thiruvananthapuram, India.University of Kassel – witzennausen and University of Gottingen, October 9 – 11, 2007

Development of a Cassava Starch Extraction Machine

More Related Content

What's hot (20)

Viewers also liked (20)

Similar to Development of a Cassava Starch Extraction Machine (20)

Recently uploaded (20)

Development of a Cassava Starch Extraction Machine