DESIGN AND FABRICATION OF CASSAVA PEELER AND GRATER

BANGOY, GERSON PAUL BAGUIO

CADUGO, DONA MAE NASILUAN
CANOY, LOURY JOY BANAC
CASILE, DANNELLE SUMANDI
ENGHOG, JERRY CASUNGCAD
ENGHOG, KRISTINE BENITO
PALIGUTAN, CLEAH MARIE GUMATA
SUBITO, ANNA LOURDES VERONICA NAVARRA
TAMBO-ONG, MAEBELLE ACUESTA
VALDESCO, JESSA MAE TUGADI

An Undergraduate Project Study Submitted to the College of Engineering,

University of Southern Mindanao Kidapawan City Campus,
in Partial Fulfilment of the Requirements
for the Degree of

BACHELOR OF SCIENCE IN INDUSTRIAL ENGINEERING

DECEMBER 2019
 Republic of the Philippines
UNIVERSITY OF SOUTHERN MINDANAO
KIDAPAWAN CITY CAMPUS
Sudapin, Kidapawan City
COLLEGE OF ENGINEERING

APPROVAL SHEET OF THESIS MANUSCRIPT

Name: GERSON PAUL B. BANGOY Degree Sought: BSIE

DONA MAE N. CADUGO
LOURY JOY B. CANOY
DANNELLE S. CASILE
JERRY C. ENGHOG
KRISTINE B. ENGHOG
CLEAH MARIE G. PALIGUTAN
ANNA LOURDES VERONICA N. SUBITO
TAMBO-ONG, MAEBELLE A.
JESSA MAE T. VALDESCO
Thesis Title: DESIGN AND FABRICATION OF CASSAVA PEELER AND GRATER
 DEDICATION

This humble work is dedicated to the following persons who are the researcher’s source

of inspiration:
ACKNOWLEDGEMENT
 ABSTRACT

BANGOY, GERSON PAUL BAGUIO. CADUGO, DONA MAE NASILUAN. CANOY,

LOURY JOY BANAC. CASILE, DANNELLE SUMANDI. ENGHOG, JERRY
CASUNGCAD. ENGHOG, KRISTINE BENITO. PALIGUTAN, CLEAH MARIE
GUMATA. SUBITO, ANNA LOURDES VERONICA NAVARRA. TAMBO-ONG,
MAEBELLE ACUESTA. VALDESCO, JESSA MAE TUGADI. 2019. DESIGN
AND FABRICATION OF CASSAVA PEELER AND GRATER. Bachelor of
Science in Industrial Engineering Undergraduate Thesis. College of Engineering.
University of Southern Mindanao, Kidapawan City Campus. Sudapin, Kidapawan
City, North Cotabato. # of p(pages).

Adviser: GEORGE F. GAMOLO, RME

 TABLE OF CONTENTS

PAGE

PRELIMINARY PAGES i

TITLE PAGE ii

APPROVAL SHEET iii

DEDICATION iv

ACKNOWLEDGMENT v

ABSTRACT vi

TABLE OF CONTENTS vii

LIST OF FIGURES viii

LIST OF APPENDICES ix

LIST OF TABLES x

INTRODUCTION xi

Objective of the Study 1

Significance of the Study 2

Scope and Limitation of the Study 3

Operational Definition of Terms 4

REVIEW OF RELATED LITERATURE 5

Conceptual Framework 6

METHODOLOGY 7

Method and Technique 8

Flow Diagram of Power 9

Maintenance 10
 Safety Precaution 11

Trouble Shooting 12

Construction Framework 13

Bill of Materials 14

Tools and Equipment 15

RESULT AND DISCUSSION 16

Testing and Revising 17

Statistical Analysis 18

SUMMARY, CONCLUSION, AND RECOMMENDATION 19

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 is abundant in North Cotabato and is widely used throughout the

province. It is one of the primary ingredients in making native delicacies such as

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

is needed of the in its day-to-day activities.

The uses of cassava have expanded throughout the decades. Cassava is

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

intensive, and does require greater manpower. As an aftermath, it is unsanitary, is

unwholesome, and consumes time that results in less productivity.

The researchers developed a design of a cassava peeler, grater, and extractor to

form easy and efficient machine that is necessary in doing the process faster, and

cleaner using motor mechanism.

Objective of the Study

This study was proposed, planned and to be constructed based on the following

objectives:

1. To design and fabricate a three-in-one machine; a Cassava Peeler and Grater.

2. To determine the efficiency for Cassava Peeler and Grater.

3. To determine the capacity rate for Cassava Peeler and Grater.

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

expected that the machine is effective, efficient and functional.

Place and Time of the Study

University of Southern Mindanao, Kidapawan City Campus

December 2019
 REVIEW OF RELATED LITERATURE

Cassava is a major source of carbohydrates in human diet, being processed into

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

be boiled for human consumption.

Cassava is sometimes classified as a crop for developing countries and for

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.

In many tropical countries cassava as the principal source of carbohydrates

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.

During the Second World War, cassava assumed tremendous importance as a

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

cassava is “Ethyl Alcohol” (Ethanol).

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

loss, is still a big challenge.

 The tubers of cassava cannot be stored longer after harvest before decaying,

and so processing follows immediately after harvesting. Cassava processing leading to

size reduction includes peeling, grating, dehydrating, milling and sieving.

A typical cassava processing plant should therefore consist of units produced to

achieve all the stag es or steps mentioned above. The transformation of cassava tubers

into pulp form is called grating.

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

low because of its wooden nature.

Ndaliman (2006) described a pedal operated cassava grinder which is powered

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

problem faced in the wooden grating drum.

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

10% dry pulp may be obtained per 100 kg of cassava roots.

Starch can be classified into two types: native and modified.

Native Starches are produced through the separation of naturally occurring

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

commonly employed in modern food processing.

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

composition of the constituent amylose and amylopectin molecules. Modifications are

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

the following properties: paste temperature, solids/viscosity ratio, starch paste

resistance to reduction of viscosity by acids, heat and or mechanical agitation (shear),

retrogradation tendencies, ionic and hydrophilic nature. Modifying starch is important to

provide the following properties: thickening, gelatinization, adhesiveness and/or film-

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

suitable for developing countries and rural industries.

METHODOLOGY
RESULT AND DISCUSSION
SUMMARY, CONCLUION AND RECOMMENDATION
 LITERATURE CITED

Awulu J.O. et al., Journal of Harmonized Research in Engineering 3(2), University of

Agriculture, Makurdi, Nigeria, 2015, 78-84

Adejumo S. O., Construction and Evaluation of an Engine Operated Bur, 1994.

Ndaliman M. B., Design and Construction of a Pedal Operated Cassava Grinder,

Unpublished Manuscript, 2006.

Oyesola G. O., Technology Processing Cassava and Utilization, Advisory Leaflet No. 3

Cassava and Garri Storage, NCAM, Kwara State, Nigeria, 1981.

Olukunle, O.J. et al., Theory of An Automated Cassava Peeling System, Federal

University of Technology, P.M.B. 704, Akure, Nigeria, Volume 2, Issue 8, February 2013

http://www.fao.org/3/x5032e/x5032E05.htm

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