Comparative Investigation of Cassava Peels-Derived Starch as an Alternative to Tuber-Derived Starch
DOI:
https://doi.org/10.33003/fjs-2026-1016-5861Keywords:
Cassava tuber, Circular economy, Extract, Peel, StarchAbstract
The current global circular economy drive has necessitated the investigation of alternative materials from precursor materials to reduce pressure on the mainstream and valorise their waste products. This study investigated the possibility of using Dry Cassava Starch Peel Extract (DCSPE) as an alternative to the conventional Wet Cassava Tuber Starch Extract (WCTSE). Cassava tubers were obtained, washed, and grated to release starch granules from the fibrous tubers, then soaked for 3 hours to obtain the starch extract. The various functional properties were determined in triplicate experimental data and analysed using Welch's independent-samples t-test at p < 0.05. The starches’ structural composition was analysed via Fourier transform infrared spectroscopy (FTIR), while the starches’ composition was examined using Gas chromatography-mass spectrometry (GC-MS). The improved gelatinisation temperatures of DCSPE (70.60 ± 0.36 °C) indicate greater thermal stability than WCTSE (65.07 ± 0.15 °C). DCSPE exhibited FTIR spectra with functional groups like those of WCTSE. The GC-MS analysis revealed highest glucose in DCSPE (42.42%). DCSPE can usefully replace WCTSE as binders for non-food industrial applications.
References
Hasmadi, M., Harlina, L., Jau-Shya, L. M., Mansoor, A. H., Jahurul, M. H. A., & Zainol, M. K. (2021). Extraction and characterisation of cassava starch cultivated in different locations in Sabah, Malaysia. Food Research, 5(3), 44–52. https://doi.org/10.26656/fr.2017.5(3).550
Afzia, N., & Ghosh, T. (2026). A comprehensive review on the fabrication of cassava peel-derived polysaccharides and their biocomposites for sustainable food packaging applications. Sustainable Food Technology, 4(2), 1394–1410. https://doi.org/10.1039/D5FB00490J
Amelework, A. B., Bairu, M. W., Maema, O., Venter, S. L., & Laing, M. (2021). Adoption and Promotion of Resilient Crops for Climate Risk Mitigation and Import Substitution: A Case Analysis of Cassava for South African Agriculture. Frontiers in Sustainable Food Systems, 5. https://doi.org/10.3389/fsufs.2021.617783
Andriyani, Y., Mitra, M., Fildzah Haj, N. I., Ariansyah, A., Candra, K. P., Saragih, B., Marwati, M., & Yuliani, Y. (2024). Developing combined processing of cassava into modified cassava flour and tapioca (mocaftap) and physicochemical properties of the mocaftap products. Journal of Sustainability Science and Management, 19(6). https://doi.org/10.46754/jssm.2024.06.012
Borku, A. W. (2025). Cassava (Manihot esculenta Crantz): its nutritional composition insights for future research and development in Ethiopia. Discover Sustainability, 6(1), 404. https://doi.org/10.1007/s43621-025-00996-2
Capron, I., Robert, P., Colonna, P., Brogly, M., & Planchot, V. (2007). Starch in rubbery and glassy states by FTIR spectroscopy. Carbohydrate Polymers, 68(2), 249–259. https://doi.org/10.1016/J.CARBPOL.2006.12.015
Chamorro, A. F., Palencia, M., & Lerma, T. A. (2025). Physicochemical Characterization and Properties of Cassava Starch: A Review. Polymers, 17(12), 1663. https://doi.org/10.3390/polym17121663
Chandanasree, D., Gul, K., & Riar, C. S. (2016). Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch. Food Hydrocolloids, 52, 175–182. https://doi.org/10.1016/J.FOODHYD.2015.06.024
Chi, C., Li, X., Lu, P., Miao, S., Zhang, Y., & Chen, L. (2019). Dry heating and annealing treatment synergistically modulate starch structure and digestibility. International Journal of Biological Macromolecules, 137, 554–561. https://doi.org/10.1016/J.IJBIOMAC.2019.06.137
Daza, L. D., Montealegre, M. Á., Reche, C., Sandoval-Aldana, A., Eim, V. S., & Váquiro, H. A. (2023). Chachafruto starch: Physicochemical characterization, film-forming properties, and 3D printability. International Journal of Biological Macromolecules, 247, 125795. https://doi.org/10.1016/J.IJBIOMAC.2023.125795
Freitas, M. C. G. de. (2026). integrated waste treatment in the production of sour cassava starch: a case study of the Brazilian sector. Starchy Crops Waste Valorization: Recovery and Treatment, 207–243. https://doi.org/10.1016/B978-0-323-90846-7.00013-1
Fronza, P., Costa, A. L. R., Franca, A. S., & de Oliveira, L. S. (2023). Extraction and Characterization of Starch from Cassava Peels. Starch - Stärke, 75(3–4). https://doi.org/10.1002/star.202100245
Garces, V., García-Quintero, A., Lerma, T. A., Palencia, M., Combatt, E. M., & Arrieta, Á. A. (2021). Characterization of Cassava Starch and Its Structural Changes Resulting of Thermal Stress by Functionally-Enhanced Derivative Spectroscopy (FEDS). Polysaccharides, 2(4). https://doi.org/10.3390/polysaccharides2040052
Gatune, J. (2016). Cassava as a Driver of Innovation — the Case of Ghana and Nigeria. In Innovation Africa (pp. 239–282). Emerald Group Publishing Limited. https://doi.org/10.1108/978-1-78560-311-220151005
Haixia, Z., Yongxin, S., Xijuan, Y., Qiao, W., Li, C., XueBo, W., & Zhiguang, C. (2024). Analysis of the interaction between double-helix starch molecule and α-amylase. Innovative Food Science & Emerging Technologies, 94, 103658. https://doi.org/10.1016/J.IFSET.2024.103658
Leng, E., Costa, M., Peng, Y., Zhang, Y., Gong, X., Zheng, A., Huang, Y., & Xu, M. (2018). Role of different chain end types in pyrolysis of glucose-based anhydro-sugars and oligosaccharides. Fuel, 234, 738–745. https://doi.org/10.1016/J.FUEL.2018.07.075
Li, J., Liu, Y., Tan, Y., & Yang, L. (2025). Global Cassava Germplasm Resources: Industrial and Technological Development. Food and Energy Security, 14(5). https://doi.org/10.1002/fes3.70131
Marinopoulou, A., Papastergiadis, E., Raphaelides, S. N., & Kontominas, M. G. (2016). Structural characterization and thermal properties of amylose-fatty acid complexes prepared at different temperatures. Food Hydrocolloids, 58, 224–234. https://doi.org/10.1016/J.FOODHYD.2016.02.034
Monroy, Y., Rivero, S., & García, M. A. (2018). Microstructural and techno-functional properties of cassava starch modified by ultrasound. Ultrasonics Sonochemistry, 42, 795–804. https://doi.org/10.1016/J.ULTSONCH.2017.12.048
Olaniyan, S. A., Hussein, J. B., Oke, M. O., Akinwande, B. A., Workneh, T. S., Ayodele, M., & Adeyemi, I. A. (2025). Assessment of the physicochemical characteristics of by-products of cassava processing and their effects on biodiversity. Environmental Monitoring and Assessment, 197(5), 533. https://doi.org/10.1007/s10661-025-13951-5
Olawoye, B., Jolayemi, O. S., Origbemisoye, B. A., Oluwajuyitan, T. D., & Popoola-Akinola, O. (2023). Hydrolysis of Starch. In Starch: Advances in Modifications, Technologies and Applications (pp. 83–101). Springer International Publishing. https://doi.org/10.1007/978-3-031-35843-2_4
Olivato, J. B. (2024). Starch: a natural, safe, and multifunctional ingredient for cosmetic formulations. Starch Industries: Processes and Innovative Products in Food and Non-Food Uses, 255–269. https://doi.org/10.1016/B978-0-323-90842-9.00007-8
Otekunrin, O. A. (2024). Cassava (Manihot esculenta Crantz): a global scientific footprint—production, trade, and bibliometric insights. Discover Agriculture, 2(1), 94. https://doi.org/10.1007/s44279-024-00121-3
Panyoo, A. E., & Emmambux, M. N. (2017). Amylose–lipid complex production and potential health benefits: A mini‐review. Starch - Stärke, 69(7–8). https://doi.org/10.1002/star.201600203
Puri, A., Mohite, P., Ramole, A., Verma, S., Kamble, M., Ranch, K., & Singh, S. (2025). Starch Science Advancement: Isolation Techniques, Modification Strategies, and Multifaceted Applications. Macromol, 5(3), 40. https://doi.org/10.3390/macromol5030040
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers. Foods, 13(2), 327. https://doi.org/10.3390/foods13020327
Song, J., Ma, C., Xu, Y., Wang, Y., Wang, B., Zhang, G., Liu, X., Xu, X., Yang, Y., & Zhang, N. (2025). Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective. Critical Reviews in Food Science and Nutrition, 1–18. https://doi.org/10.1080/10408398.2025.2597286
Stathers, T., Holcroft, D., Kitinoja, L., Mvumi, B. M., English, A., Omotilewa, O., Kocher, M., Ault, J., & Torero, M. (2020). A scoping review of interventions for crop postharvest loss reduction in sub-Saharan Africa and South Asia. Nature Sustainability, 3(10), 821–835. https://doi.org/10.1038/s41893-020-00622-1
Suri, S., & Singh, A. (2023). Modification of starch by novel and traditional ways: influence on the structure and functional properties. Sustainable Food Technology, 1(3), 348–362. https://doi.org/10.1039/D2FB00043A
Tonisi, S., Kaseke, T., Masondo, N. A., Adeyemi, J. O., & Fawole, O. A. (2026). Advancements in Sustainable Livestock Feed: Harnessing Drought-Tolerant Crops. Animals, 16(5), 753. https://doi.org/10.3390/ani16050753
Vamadevan, V., & Bertoft, E. (2020). Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocolloids, 103, 105663. https://doi.org/10.1016/J.FOODHYD.2020.105663
Villadiego-del Villar, A. E., Padilla-Barcasnegra, D. P., & Rojas-Pérez, L. C. (2026). Comparative bioethanol production from sugarcane, cassava, and yam: A biorefinery and economic analysis in Colombia. Biomass Conversion and Biorefinery, 16(3), 122. https://doi.org/10.1007/s13399-025-07012-7
Wang, S., & Copeland, L. (2015). Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review. Critical Reviews in Food Science and Nutrition, 55(8), 1081–1097. https://doi.org/10.1080/10408398.2012.684551
Xie, F., Yu, L., Su, B., Liu, P., Wang, J., Liu, H., & Chen, L. (2009). Rheological properties of starches with different amylose/amylopectin ratios. Journal of Cereal Science, 49(3), 371–377. https://doi.org/10.1016/J.JCS.2009.01.002
Zhang, Z., Kumar Sharma, A., Chen, L., & Zheng, B. (2025). Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective. Critical Reviews in Food Science and Nutrition, 65(24), 4805–4821. https://doi.org/10.1080/10408398.2024.2385028
Downloads
Published
Issue
Section
Categories
License
Copyright (c) 2026 Isaac Joseph, Abudulazeez Shehu, Davids Raphael, Eturpa Salami, Peter Adams, Comfort Are, Tayo Oludare
This work is licensed under a Creative Commons Attribution 4.0 International License.
