Effect of Different Processing Methods on the Proximate Composition of Cassava Peels

Effect of Different Processing Methods on the Proximate Composition of Cassava Peels
JPAS
Effect of Different Processing Methods on the Proximate
Composition of Cassava Peels
*Unigwe, Cyprian Robinson1, Raji, Ademola Moshood1, Popoola, Abiola Moshood1, Balogun,
Fatima Adeola1, Adekunle, Femi Olayinka1 and Nwokwu, Gilbert N2
1Federal College of Animal Health and Production Technology, Moor Plantation, Ibadan, Oyo State, Nigeria.
2Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
Fresh sweet cassava (Manihot esculenta Crantz) peels were collected at Orile-Ilugun; an industrial
layout in Oyo State, Nigeria, where cassava is being processed to dry granules (garri). The peels
were subdivided into four portions and subjected to submerged fermentation, ensiling, boiling
and sun-drying treatments. These were further sundried for 3-5 days till they were crispy. Each of
them was subjected to proximate analysis and chemical quantification for hydrogen cyanide. The
result showed, with respect to crude protein, that ensiled (10.69%) and fermented (9.25%) cassava
peels were statistically similar (p<0.05) and superior to boiled (4.92%) and sundried (4.86%).
Similarly, the fermented (16.88mg/kg) and ensiled (21.62mg/kg) cassava peels reduced HCN
content to permissible levels when compared to boiled (55.21mg/kg) and sun-dried (46.44mg/kg).
It is therefore recommended that fermentation and/or ensiling enhance the nutritional value and
usability of cassava peel as ingredient in pig’s diet.
Keywords: Cassava peels, processing, fermentation, ensiling, boiling, sun-drying
INTRODUCTION
Cereal grains supply the bulk of livestock feed, especially
for poultry and pigs. However, in developing countries like
Nigeria, cereal grains are in high demand for human uses
and the production has never been adequate to meet the
need of the ever increasing population, consequently,
there is little or no excess grain for livestock feed
(Adesehinwa et al., 2011). The problem of increasing feed
cost in monogastric animal production is an age-long one
for which cheaper alternative feedstuffs have been
developed to replace the expensive conventional ones
(Salami and Odunsi, 2003). One of such alternatives for
partial replacement of maize in animal diets is the
processed cassava peel meal (Abu and Onifade, 1996;
Ikurior and Onuh, 1996; Eruvbetine et al., 1996; Salami,
1999; Salami, 2000). Cassava peel is the outer covering
(first layer being brownish red, followed by a whitish
mesoderm) of the tuber, which is usually removed
manually with sharp knife, with little or no pulp in the
process of turning the raw pulp into various human foods
such as garri, fufu, lafun, and tapioca among others in
many tropical countries (International Institute of Tropical
Agriculture, IITA, 1990).
Cassava peel which constitute about 10-13% of tuber
weight (Oyebimpe et al., 2006), is of no use to the human
populace and often constitute waste disposal problems
could be of great potential in livestock feeding. Also the
recent campaign to increase the production of cassava for
industrial use will further increase the availability of
cassava peels for livestock feeding (Irekhore et al., 2006).
*Corresponding Author: Unigwe Robinson, Federal
College of Animal Health and Production Technology,
Moor Plantation, Ibadan, Oyo State, Nigeria. Email:
robinsonunigwe@gmail.com
Journal of Plant and Animal Sciences
Vol. 2(1), pp. 019-025, July, 2017. © www.premierpublishers.org. ISSN: 2167-0464
Research Article

Unigwe et al. 020
Cassava peel meal could serve as a cheap source of
energy for farm animals but should be fortified with
additional protein source because of its low protein level
(Obioha and Anikwe, 1982). However, there are reports on
the valorization/utilization of cassava peel to produce
biotechnological products. These include production of
enzymes such as fructosyltransferase (Lateef and
Gueguim-Kana, 2012) and amylase (Sani et al., 2012),
citric acid (Ogunka-Nnoka et al., 2011; Adeoye et al.,
2015), bio-oils (Ki et al., 2013), bio-ethanol (Siyamani and
Baskar, 2015), carrier for rhizobium inoculants (Ogbo and
Odo, 2011) as well as microbial upgrading to enhance
nutritional qualities (Lateef et al., 2008).
Considerable evidence has emerged for long of the
possibility of using processed cassava peel as an energy
source for pigs and poultry (Iyayi, 1986; Longe et al.,
1997). High inclusion of the by-product in monogastric
feed or formulation of diets with cassava peels, as sole
energy source is limited because of its fibrous nature
(Adesehinwa et al., 2011). Fakolade (1997) and Arowora
et al. (1999) have reported the occurrence of high amounts
of non-starch polysaccharides (NSPs) in cassava peels.
The greatest limitation in the use of cassava peels as
substitute for maize is that of its hydrogen cyanide (HCN)
content which is harmful to the monogastric animals. The
HCN content of fresh cassava peels has to be reduced
greatly in the peels in order to promote its acceptability and
utilization (Salami and Odunsi, 2003). Several processing
methods have been applied to fresh cassava peels to
reduce the cyanide content. These include grating and
sun-drying (Tewe et al., 1976), ensiling (Obioha and
Anikwe, 1982), fermentation (Tewe and Kasali, 1986),
boiling (Longe, 1980), freezing (Obioha et al., 1983), oven-
drying (Tewe and Kasali, 1986; Osei and Twumasi, 1989),
sun-drying (Osei and Duodu, 1988; Esonu and Udedibia,
1993), parboiling and sun-drying (Salami, 2000). Studies
(Tewe et al., 1976; Obioha and Anikwe, 1982; Tewe and
Kasali, 1986) indicated that ensiling and fermentation are
the most efficient methods while oven-drying is the least
efficient method for cyanide reduction in fresh cassava
peels. It is also evident from the studies conducted by
Esonu and Udedibia (1993) and Salami (2000) that
parboiling prior to sun-drying had no advantage over sun-
drying alone in terms of reduction of cyanide content of
cassava peels.
Although the nutrient composition of the peel is affected by
the variety of cassava, soil condition and rainfall
distribution (Osei and Twumasi, 1989), processing method
does not seem to influence the chemical composition of
the peel meal (Salami, 2000). According to Eshiett and
Ademosun (1981) and Salami (2000), oven-dried cassava
peel meal and parboiled cassava peel meals contain 5.98
versus 5.31% crude protein, 9.3 versus 12.30% crude
fibre, 0.65 versus 1.13% ether extract, 65.87 versus
63.29% nitrogen free extract and 7 versus 9.88% total ash
respectively while the metabolizable energy of oven-dried
cassava peel meal was reported to be 2044.8kcal/kg
(Eshiett and Ademosun, 1981). It was therefore the aim of
this study to evaluate the effect of different processing
methods on cassava peel so that risk or safety will be
factored into its use as a component of animal feed,
particularly with reference to crude protein and HCN
differentials.
MATERIALS AND METHODS
Experimental Site
The experiment was carried out at the piggery unit (Bora
Farm) of the Research Farm of The Federal College of
Animal Health and Production Technology, Moor
Plantation, Ibadan, Oyo State. Ibadan is geographically
located at latitude 7° 22’ 39’’ N and longitude 3° 54’ 21’’ E.
Ibadan has a tropical wet and dry climate, with a lengthy
wet season and relatively constant temperature
throughout the course of the year. It has mean total rainfall
of 1420.06 mm, mean maximum temperature of 26.46 °C
with 21.42 °C as the minimum and relative humidity of
74.55%.
Source and Processing of Cassava Peels
Fresh cassava peels from the predominantly cultivated
sweet cassava (Manihot esculenta Crantz), was sourced
from Orile-Ilugun; an industrial layout in the outskirt of
Ibadan, Oyo State, Nigeria; where women that bought
cassava root tubers from the market and farms for garri
processing come together to peel and heap the wastes.
The fresh cassava peels were collected in 50kg sacks for
onward washing with clean bore-hole water. After which
the cassava peels were divided into four places (2kg each)
for different processing methods as hereunder:
1. Fermentation: The washed fresh cassava peels which
had not stayed for longer than 4-6 hours since peeled off
were immersed in clean bore-hole water in a plastic
container (vat) and left at an ambient temperature of 26-
30 °C for four days. Sign of fermentation which include
foaming was looked out for. After four days, the cassava
peels were separated from the broth and spread on a
clean polythene sheet under the full blare of the sunlight
for 3-5 days during which it dried to constant weight
(Okpako et al., 2008; Naa et al., 2010).
2. Ensiling: Washed fresh cassava peels were put into air-
tight plastic container, made sure that as much air as
possible was expressed out by filling the container to the
brim. Intense pressure via heavy stone and other heavy
materials was mounted on the cassava peels-filled air-
tight bag to compact and express out air. This bag was
put into another air-tight polythene bag to make sure that
there was no source of air. This was left at the ambient
room temperature of 26-30 °C for 3 weeks (21days). In
the end of 3 weeks, the sack was opened and the
cassava peels were spread on a clean polythene sheet

J. Plant Anim. Sci. 021
Table 1: Proximate composition of treated cassava peels
Variable Fermented Ensiled Boiled Sundried
Dry matter 92.12 93.67 87.31 89.73
Crude protein 9.25a 9.37a 4.92b 4.86b
Crude fiber 9.87b 10.69b 13.67a 14.21a
Ash 2.23b 3.96a 3.57a 4.62a
Ether extract 1.19 1.37 1.63 1.74
Moisture 7.88b 6.33b 12.69a 10.27a
HCN (mg/kg) 16.88b 21.62b 55.21a 46.44a
DE (kcal/kg) 2896 2783 2922 2983
ab, means on the same row with different superscripts are statistically different (p<0.05)
under the sun for 3-5 days till it dried to constant weight
(Obioha and Aniekwe, 1982).
3. Boiling: Washed fresh cassava peels were boiled in
100°C boiling water for 30 minutes. The pot was brought
down and the water decanted leaving behind the boiled
cassava peels. The cassava peels were spread on a
clean polythene sheet under direct sunlight for 3-5 days
to dry to constant weight (Perera, 2010).
4. Sun-drying: Washed fresh cassava peels were spread
on a clean polythene sheet on a concrete platform and
left under direct sunlight for 3-5 days until dried to
constant weight. This was collected and packed in an
air-tight container for grinding and analysis as described
by Perera (2010).
The above processes were replicated thrice.
Data Collection
Each of the above cassava peels got from different
processing methods was packaged in an air-tight
container for onward grinding to powdery state and
appropriately labeled for ease of identification. They were
taken to the laboratory for composite chemical
composition analysis using procedure of AOAC (1990).
The hydrogen cyanide content was determined using the
method of Cooke (1978). The most suitable, based on the
processing method that best reduced hydrogen cyanide to
a tolerable level of not more than 50mg/kg (Iyayi and
Tewe, 1992) as well as the method that best improved the
crude protein value of the cassava peels was determined.
Nutrients and Cyanide Analysis
Moisture content was estimated by oven drying method at
105°C (Osborne and Voogt, 1978). Protein and fat
contents were determined by the Kjeldahl and Soxhlet
methods. Crude fiber and ash were determined by the
standard method of AOAC (1990). Cyanide level in
cassava peels was analyzed both qualitatively using
picrate paper (Egan et al., 1998) and quantitatively using
acid hydrolysis of cyanogenic glucosides as described by
Bradbury et al. (1991).
Statistical Analysis
The data were subjected to one-way analysis of variance
and where difference in means was observed, Duncan’s
Multiple Range Test was used to separate the means
(Duncan, 1955).
RESULTS AND DISCUSSIONS
Table 1 shows the proximate compositions of differently
processed cassava peels. The results showed that the dry
matter (DM) for ensiled was the highest, followed by
fermented, sundried and boiled respectively. The crude
protein content of the ensiled was the highest followed by
fermented, boiled and sundried respectively. There was no
significant difference (p>0.05) between ensiled and
fermented as well as between boiled and sun-dried but a
significant difference (p<0.05) between ensiled/fermented
and boiled/sun-dried. The cyanide (HCN) content was
lowest for the fermented followed by ensiled, sundried and
boiled. In a reverse stance, there was a significant
difference (p<0.05) between boiled/sun-dried and
ensiled/fermented in respect of HCN.
Dry Matter
From the proximate analysis, the dry matter content of the
fermented cassava peels was similar to the report of
Irekhore et al. (2006) and Ahamefule et al. (2006) that
reported 93% and 94.76% respectively. In the same vein,
the dry matter (DM) content of the ensiled cassava peels
was also similar to 95.55% reported by Ahamefule et al.
(2006). For the boiled and sundried cassava peels, the DM
contents were similar to 80.75, 82.55, 86.22, 89.24 and
87.36% as reported by Adesehinwa et al. (2008), Udoyong
et al. (2010), Ukanwoko and Ukandu (2011), Adesehinwa
et al. (2011) and Akpabio et al. (2012) respectively. The
DM was however higher than that of Adegbola and Asaolu
(1986) and Mako et al. (2013) that reported 66.25 and
66.79% respectively.
Crude Protein
The crude protein for fermented and ensiled cassava peels
were similar to results of Okeke et al. (1985), Ijaiya (2001),
Ahamefule et al. (2003), Aderemi and Nworgu (2007) and
Aro and Aletor (2012) that had 8.83, 9.23, 9.30, 9.46 and
10.9% respectively but contradicted the result of
Ahamefule et al. (2006) that reported 3.63%. The lower
content of crude protein as reported by Ahamefule et al.
(2006) could be attributed to the fact that the samples were
not dried but in this study and those whose report
compared favorably with this work, the samples were
dried. Higher crude protein contents of fermented and

Unigwe et al. 022
ensiled cassava peels could be attributed to the possible
secretion of some extracellular enzymes (protein) such as
amylases, linamarase and cellulase (Oboh and
Akindahunsi, 2003). Also the increase in the growth and
proliferation of fungi/bacteria complexes in the form of
single cell proteins might possibly account for the apparent
increase (Antai and Mbongo, 1994; Oboh et al., 2002). The
crude protein contents of the boiled and sundried cassava
peels were similar to the findings of Davendra (1977),
Onyimonyi and Ugwu (2007) and Ahamefule et al. (2006)
that reported 4.8%, 4.5% and 4.38% respectively. The
results differed from the reports of Eshiett and Adeosun
(1981), Salami (2000), Irekhore et al. (2006), Adesehinwa
et al. (2008), Udoyong et al. (2010), Adesehinwa et al.
(2011), Akpabio et al. (2012) and Mako et al. (2013) who
reported 5.98%, 5.31%, 3.06%, 5.69%, 5.46%, 3.15%,
5.48% and 6.16% respectively. These variations in
nutrients could be attributed to the methods of peeling,
varieties of cassava, soil conditions and rainfall
distributions (Osei and Twumasi, 1989).
Crude Fibre
From the analysis of the results, the crude fiber content for
fermented and ensiled cassava peels were similar to the
results obtained by Ahamefule et al. (2006) and Aro and
Aletor (2012) that got 9.20 and 13.64% respectively while
Ukanwoko and Ukandu (2011) got a value of 21.61% for
ensiled cassava peel which is higher than the result of this
experiment. The crude fibre could be attributed to variety
of cassava, soil condition, method of peeling and rainfall
distribution (Osei and Twumasi, 1989). In the same vein,
the values for boiled and sundried cassava peels were
closely related to results of Irekhore et al. (2006), Akpabio
et al. (2012) and Abu et al. (2015) that got 7.9, 10.78
(sweet variety) and 9.03% respectively, the findings of
Adesehinwa et al. (2008), Udoyong et al. (2010),
Adesehinwa et al. (2011), Akpabio et al. (2012) and Aro
and Aletor (2012) were higher than this, with the values of
20.49, 18.81, 33.96, 16.12 (bitter variety) and 38.40%
respectively. This high fibre content could be traceable to
the maturity of the cassava used, peeling process and
possible contamination with the tuber stumps. Also soil
condition and variety of cassava could be the reasons
(Osei and Twumasi, 1989).
Ash
The results of the ash content in the fermented and ensiled
cassava peels were comparable to the values obtained by
Okeke et al. (1985), Ijaiya (2001), Ahamefule et al. (2003),
Ahamefule et al. (2006) and Ukanwoko and Ukandu
(2011) that got 3.62, 3.18, 3.71, 3.48 and 3.81%
respectively. The values were lower than the values
obtained by Aro and Aletor (2012) and Mako et al. (2013)
which were 6.62% and 7.05% respectively. The studies by
Tewe et al. (1976), Obioha and Anikwe (1982), Tewe and
Kasali (1986), Salami and Odunsi (2003) and Ahamefule
et al. (2006) indicated that fermentation and ensiling are
the most efficient methods of processing cassava peels
and their reports agreed with the present study. Also, there
was no discernible trend in fat, crude protein, crude fibre
and ash content of the differently processed cassava peels
in the study of Oboh (2006). The results obtained were
quite low compared to 7.0, 6.50 and 5.89% reported by
Adegbola and Asaolu (1986), Irekhore et al. (2006) and
Akpabio et al. (2012) respectively. The difference could be
due to environmental factors or difference in varieties as
well as edaphic factors since ash represents the mineral
content which is usually derived from the soil.
Ether Extracts (Fat Content)
The ether extract values were comparably similar to values
of 1.10, 1.75, 1.13 and 1.31% reported by Ahamefule et al.
(2006), Udoyong et al. (2010), Ukanwoko and Ukandu
(2011) and Akpabio et al. (2012) respectively. The values
of 4.0, 3.11 and 17.24% documented by Irekhore et al.
(2006), Aro and Aletor (2012) and Mako et al. (2013) were
higher than these values. In the same vein, the values of
0.75, 0.34 and 0.70% reported by Adesehinwa et al.
(2008), Adesehinwa et al. (2011), and Abu et al. (2015)
respectively are lower than the values obtained in this
experiment. The difference in values could be as a result
of cassava varieties, soil factors and processing methods.
Cyanide
The hydrogen cyanide contents of fermented and ensiled
cassava peels in this experiment were similar. The results
were also similar to the values obtained by Adesehinwa et
al. (2008) and Akpabio et al. (2012) who reported 27 and
19.99mg/kg respectively but different from the values
obtained for boiled and sundried cassava peels in this
experiment. The reduction in the HCN contents in all the
samples could be attributed to processing methods. Osei
(1992) and Onyimonyi and Okeke (2005) got similar
results of 47.8 and 64mg/kg respectively for sundried
cassava peels. Adegbola and Asaolu (1985) recorded
reduction in HCN levels of cassava through drying on
concrete floor for 4 days. In the same vein, Gomez et al.
(1985) recorded similar reduction due to sun-drying. Also,
Adeyemi and Balogh (1985) documented that ensiling
cassava roots aided considerable reduction of the HCN
level. However, especially for varieties which are high in
cyanogens, the most popular and efficient processing
method for their removal is fermentation (Nambisan, 2011)
and is highly a desirable technique in the rural
communities (Chelule et al., 2010). The possible reason
for higher HCN in the boiled and sundried cassava peels
vis-à-vis fermented and ensiled could be due to lack of
fungi and bacteria (cyanohydrophylic micro-organisms)
that help to decrease cyanogenic glycoside content
(Padmaja et al., 1993; Essers, 1994; Oboh and

Akindahunsi, 2003; Oboh, 2006). Sundrying is only
partially effective in reducing cyanogenic glycoside content
(Tewe, 1989). Peeling which disrupts tissues helps to
release linamarase and hydroxynitrile lyase enzymes that
catalyse the degradation of cyanogenic glycosides to
release HCN (Kimaryo et al., 2000). Boiling of cassava
parenchyma in water for 30 minutes reduces cyanide
better than steaming, baking or frying (Nambisan and
Sundaresan, 1985). This result was not in consonance
with the finding of Olafadehan (2011) that recorded
710.98, 299.21, 165.36 and 98.10mg/kg for unfermented,
ensiled, sun-dried and retted CPM (bitter cassava)
respectively. Indeed, the chemical composition of the
processed CPM compared well with the values obtained
elsewhere by Okeke et al. (1985) and Sogunle et al. (2007)
CONCLUSIONS
Fermentation and ensiling of cassava peels proved
advantageous with respect to reduction in the HCN
contents and improvement in the crude protein unlike the
boiled and sun-dried counterparts. Therefore, fermentation
or ensiling is veritable in the treatment of cassava peels for
enhancement of crude protein and reduction of cyanide.
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Accepted 25 July 2017
Citation: Unigwe CR, Raji AM, Popoola AM, Balogun FA,
Adekunle FO and Nwokwu GN (2017). Effect of Different
Processing Methods on the Proximate Composition of Cassava
Peels. Journal of Plant and Animal Sciences, 2(1): 019-025.
Copyright: © 2017. Unigwe et al. This is an open-access article
distributed under the terms of the Creative Commons Attribution
License, which permits unrestricted use, distribution, and
reproduction in any medium, provided the original author and
source are cited.

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