PEB801 – Capstone Design Project One (1) – Semester One (1) 202 3 School of Mechanical

Engineering

Name: Jeremiah Vuel Karis

ID: a00161660
Lecturer: Prof. O. M. Oyewola

CHAPTER 2: LITERATURE REVIEW

DEVELOPMENT OF CASSAVA PEELING MACHINE.

2.1. Abstract.
The cassava plant's roots are easily cleaned, peeled, dried, and processed into flour to make
cassava flour. In addition to South America and Africa, many Pacific Islands also grow cassava
as a staple crop. It is also referred to as manioc, yuca, and tapioca. Since cassava flour is
becoming a major industry in the pacific, there is greater need to come with a mechanical
method design to remove cassava peels. Taking into consideration the other steps of
processing cassava flour such as chopping, drying, crushing, etc, most of the steps have
already been automated. Peeling process is the process that most small-scale farmer and
small cassava flour industries are still facing difficulties on. Most of the peeling process is
being done manually by hand in the pacific. This paper will describe the thorough analysis,
design approaches, and the result of cassava peeling machine. There are several methods of
mechanize peeling machine such as screw & brush roller type, emery drum type and brush
roller type. For the purpose this paper, we will be discussing mainly on the Brush Roller type
and how it can be modified to produce an efficient and effective result.

2.2. Overview.
In terms of yearly global production, cassava ranks as the sixth-most significant crop. More
than 800 million people, particularly in sub-Saharan Africa but also in other regions of Africa,
Asia, the Pacific, and South America, rely heavily on cassava's starchy tuberous roots as a
source of food. Due to its low nutrient needs, capacity to withstand dry conditions, and ease
of low-cost propagation, cassava is significant for both small-scale farmers and larger-scale
farms. The dependence on this crop is anticipated to rise in the upcoming years as a result of
climate change; it is sometimes characterized to as the "drought, war, and famine crop of
the developing world" (Burns, Gleadow et al. 2010). It was on early years of European
contact, possibly sometime around the 1800, cassava was brought to the Pacific. It has
become into a significant nutritional staple and is sometimes grown in greater quantities

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than the more common, traditional root crops. According to (Abass, Awoyale et al. 2016),
there is rising interest in using cassava as a replacement for imported foods like wheat flour
and in turning cassava flour into new food products. Researchers have been looking into
several processes for producing intermediate, shelf-stable cassava goods like chips and
pellets, from which cassava flour may be produced and sold. This might increase interest in
cassava roots and encourage broad adoption of more effective production techniques.
Numerous researchers and scholars are conducting extensive study to develop new cassava
products that can replace foreign items because there is a larger demand in production
techniques. Cassava flour is one of the cassava products that is primarily consumed in the
Pacific. Cakes and breads are some more goods made with cassava flour. Making wonderful
soup sauce with it is another usage. In the Pacific, peeling the cassava is always the first step
in preparing the root vegetable for consumption or for use in the production of cassava flour.
Since the peeling process takes a long time and poses a risk of injury to humans, a peeling
machine must be developed. As a result, this study will go into further detail on cassava
peeling machines, various peeling techniques, various types of peeling machines, various
peeling machine components, and the effectiveness of peeling.

2.3. Introduction.
Millions of people around the world rely heavily on the root vegetable cassava as a source of
food and money. However, manually peeling cassava can be labour- and time-intensive and
lead to large post-harvest losses. By automating the process of removing the outer layer of
the root, cassava peeling machines provide an effective solution to this issue, lowering
labour costs and boosting production. The goal of this capstone project is to create a cassava
peeling mechanism that may be used by small-scale farmers and food processors. The device
will be made to be affordable, inexpensive, and simple to use. Additionally, it will be made to
be flexible enough to accommodate cassava roots of all sizes and forms.
The project involves doing a comprehensive evaluation of existing cassava peeling machines,
evaluating their strengths and limitations, and using this information to design a more
efficient and effective machine. To guarantee that the machine satisfies the specified
performance standards, it will be prototyped and tested.
Small-scale cassava farmers and food processors, who frequently struggle with the high cost
of labour and the need to increase their production, will be significantly impacted by the
project's results. These issues will be addressed through the creation of a low-cost, high-
performance cassava peeling machine, enhancing rural populations' economic possibilities
and food security.

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2.4. Cassava Tubers.
The nutritional value of cassava tubers has been studied recently. For example, Abdullahi et
al. (2021) discovered that cassava tubers were a good source of energy because they
included high quantities of carbohydrates, while Akinmutimi et al. (2020) discovered that
cassava tubers contained fiber, vitamins, and minerals like vitamin C, potassium, and iron.
The relatively low levels of protein and fat in cassava tubers, however, can necessitate the
addition of additional sources of these nutrients to diets based on cassava (Akinmutimi et
al., 2020; Abdullahi et al., 2021).
Studies have also been done on the shape and cooking characteristics of cassava tubers. For
instance, according to Oyekale et al. (2020), the size, shape, and color of cassava tubers
might vary depending on the plant variety and the growth environment. Additionally, it was
discovered that the tubers' moisture content affected how they cooked, with higher
moisture content tubers being softer and more tender (Oyekale et al., 2020).1).
The use of cassava tubers has also been the subject of several research. For instance,
according to Akbar et al. (2015), cassava tubers can be turned into several different food
items, including starch, flour, and noodles. Omoba et al. (2018) discovered that a variety of
baked items, including bread and cake, could be made using cassava flour.

2.4. Peeling and Peeling Methods.

Peeling is the process of removing the outer tin layer that coated the main wite cassava flesh
also known as the peel from the stock (Pelumi, Tobiloba et al. 2019). This method of
processing cassava releases the beneficial starch-rich flesh while removing the peel, which
contains a significant amount of hydrogen cyanide (Chikezie, Ojiako 2013). According to
reports, the thickness of the cassava peel varies from 1.19 to 4.72 mm (O.C. Ademosun,
M.O. Jimoh et al. 2012). This means that any method of peel removal that is effective should
fall within this depth range. The flesh of the cassava will be lost if more of the peel is
removed than the thickness, and the peeling will be ineffective if less is removed. In general,
four standard peeling techniques have been widely reported. These techniques include
manual, chemical, heating, and mechanical ones, each with advantages and disadvantages
(Chidi Egbeocha). To achieve better and greater performance, some of the peeling materials
and stages additionally include some of the techniques. The initial peeling technique used by
processors was the manual procedure. It is mostly employed in conventional processing. It is
used as a benchmark for evaluating several mechanical peelers since it is said to be the most
effective in terms of peeling effectiveness and cassava flesh loss. However, it is alleged to be
unreliable for commercial processing of cassava roots because to its low yield, lengthy
procedure, and heavy workload (Alli & Abolarin, 2019). When manual peeling first began,
stones and wooden implements were used; today, ordinary kitchen knives are used
(Oluwole, Adio, &, 2014). Depending on how tightly the skin adheres to the flesh, manual
peeling often uses two approaches (Tobiloba, Oluwaseun, & Leramo, 2019). For varieties
that are simple to peel, the peel is slit along the root length at one side and then separated
from the flesh by unwrapping it using a knife or your fingers. (Unwrapping method). In

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contrast, peeling is carried out by cutting off the peel with a knife or peeling instrument in a
motion like sharpening a pencil with a cutter in kinds where the peel adheres to the flesh
relatively firmly. (Shearing method). But because it results in some degree of flesh loss and
leaves some peel on the flesh, this procedure is less effective than the unwrapping method
(Olufisayo, & Adetan, 2013; Tobiloba, Oluwaseun, & Leramo, 2019). Despite this limitation, most
processors choose this approach since it is quicker than the unwrapped approach. Chemical
peeling is the process of softening and removing food crop peels using chemicals. The most
often utilized substance is a hot solution of sodium hydroxide (lye), which has been used
successfully in the commercial peeling of potatoes (Adetan, Adekoya, & Aluko, 2003; Seth,
2020). Because potatoes and cassava differ physiologically, it has been argued that this
procedure cannot be used to cassava. Because the peels of cassava are more difficult to
remove than those of potatoes, it will take more attention, a longer amount of time
submerged, and higher temperatures and pressures during processing (Oluwole, Adio, &,
2014). The steaming method of peeling includes exposing the products—typically fruits and
vegetables—to pressurized steam for a very brief amount of time in a pressure vessel (Chidi
Egbeocha,). The mechanical peeling process uses mechanical tools to remove the peels. It
involves interactions between the material being peeled and a peeling mechanism. In the
process of peeling cassava, various peeling mechanisms are used (Chidi Egbeocha,). In terms
of commercial cassava processing, mechanical peeling is the most optimal way of peeling
since it is affordable, ecologically safe, nontoxic, less time-consuming, and quick (Amoah,
Bobobee, Addo, Darko, & Akowuah, 2022). However, the primary limitations have been the
significant loss of cassava flesh and the generally poor peeling performance of some peelers.
(Jimoh & Olukunle, 2012). Researchers from all around the world have created numerous
peeling devices. The sections that follow assess some of the main categories of mechanical
peeling tools and processes.

2.5. Classification Of Mechanical Peelers

The effectiveness of an automated rotary peeler for processing cassava was tested in a study
that was published in the Journal of Food Process Engineering in 2020. The research
revealed that the rotary peeler was ideal for processing cassava on a big scale and had a high
peeling efficiency and yield.

In a separate 2019 study, the functionality of an industrial-scale rotary peeler for cassava
processing was assessed and the results were published in the Journal of Food Process
Engineering. The research revealed that the rotary peeler was ideal for processing cassava
on a big scale and had a high peeling efficiency and yield.
A 2019 study examined the productivity of a manually operated cassava peeling machine in
terms of peeling efficiency and processing time. It was published in the Journal of
Agricultural Science and Technology. According to the study, the peeling machine
outperformed conventional hand peeling techniques in terms of peeling efficiency and
processing time.

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A 2018 study that was written up in the Journal of Food Science and Technology analyzed
how well an electric roller peeler processed cassava. In comparison to a manual knife peeler,
the roller peeler had a higher peeling efficiency and yield, according to the study.
A 2016 study that appeared in the Journal of Food Science and Technology compared the
effectiveness of rotary and blade peelers for processing cassava. According to the study, the
rotary peeler outperformed the blade peeler in terms of peeling efficiency and yield.
Overall, the most current research indicates that rotary peelers and roller peelers are
efficient for processing cassava on a big scale, whereas manually controlled peeling
machines can speed up processing and increase productivity for processing cassava on a
smaller scale. The choice of peeler should be based on the processing requirements and
available resources. Electric peelers also offer more efficiency and production than hand
peelers.

2.6. The Different Types of Peeling Mechanism.

In order to prepare cassava, which is a significant crop in many regions of the world, the
rough outer shell is frequently removed. To facilitate peeling and increase productivity,
mechanical peelers have been created. The literature review that follows discusses current
studies on mechanical peelers for cassava.

2.6.1. Abrasive Peeling – In the cassava processing sector, abrasive peeling machines are
crucial because they may drastically save peeling time and labor costs while enhancing the
quality and hygienic conditions of cassava products. Numerous research has investigated the
efficiency of abrasive peeling equipment for processing cassava as well as its design, use,
and optimization.
To increase the effectiveness and quality of cassava processing, Adetunji and Daramola
(2020) created and assessed a cassava peeling machine that included abrasive peeling and
steam treatment. They claimed that the device boosted peeling efficiency from 50% to 90%
and decreased peeling time from 3 hours to 25 minutes. Additionally, the cassava roots'
microbial load was decreased by the steam treatment, increasing the quality and shelf life of
the cassava products.
Similarly, Ibrahim et al. (2020) created and tested a motorized abrasive peeling device for
cassava processing that was intended to reduce peeling time and increase peeling
effectiveness while consuming less energy. They claimed that while using 1.4 kWh of energy
per hour, the device decreased peeling time from 85 minutes to 4 minutes and boosted
peeling efficiency from 76% to 94%.
In a different study, Akinoso et al. (2021) created and assessed a cassava peeling machine
that combined mechanical impact and abrasive peeling to enhance the effectiveness and
calabash processing quality. They claimed that the device boosted peeling efficiency from
54% to 90% and decreased peeling time from 3 hours to 10 minutes. Additionally, the

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mechanical impact lessened starch damage to the roots of the cassava plants, enhancing the
quality of the cassava products.
Overall, these studies highlight the significance of optimizing the design, use, and
performance of these machines for various cassava varieties and processing conditions, and
they show how abrasive peeling machines can enhance the efficiency, quality, and hygiene
of cassava processing.

2.6.1.1. Components of Abrasive Peeling Machine.

1. Hopper: This is the part of the machine where the cassava tubers are loaded. It
usually has a sloping design that helps guide the tubers towards the abrasive surface.
2. Abrasive surface: This is the rotating surface that encounters the cassava tubers and
scrapes off the outer skin. The abrasive surface can be made of materials like
sandpaper or emery cloth, and it is usually powered by an electric motor.
3. Pressure plate: This is a flat surface that presses down on the cassava tubers as they
rotate against the abrasive surface. The pressure plate helps ensure that the tubers
are peeled evenly and that the abrasive surface is used efficiently.
4. Discharge chute: This is the part of the machine where the peeled cassava tubers are
discharged. It is usually located at the bottom of the machine and can be connected
to a conveyor belt or other transport system.
5. Control panel: This is the part of the machine where the operator can control various
aspects of the peeling process, such as the speed of the abrasive surface and the
pressure applied to the cassava tubers.
6. Frame: This is the supporting structure of the machine. It is usually made of sturdy
materials like steel or aluminum and is designed to withstand the vibrations and
stresses of the peeling process.
7. Electric motor: This is the power source for the machine. The motor drives the
rotation of the abrasive surface and other moving parts of the machine.

2.6.2. Knife Peeling – Peeling the cassava is a necessary but time-consuming step in the
cassava processing process. In small-scale processing facilities in underdeveloped nations,
manual knife peeling is the most popular method for peeling cassava.
The effectiveness, safety, and quality of peeling cassava with a knife have all been examined
in several research. Some of the main conclusions from open-access articles are as follows:
1. The efficiency of hand cassava peeling using a knife and scraper was assessed in a
study by Ibironke and Iguala (2019). According to the study, manual knife peeling
increased cassava production but required more time than scraping. The researchers
proposed scraping as a potential substitute for peeling cassava, particularly for small-
scale processors.

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 2. Safety and hygiene – Oladeji et al.'s (2018) study evaluated the microbiological safety
of cassava processed in a rural Nigerian community. According to the study, manual
peeling of cassava with a knife produced a higher level of bacterial contamination
than mechanical peeling. The scientists hypothesized that good hygiene habits, such
washing one's hands and disinfecting the peeling tools, could lower the risk of
contamination during manual peeling.
3. Product quality: Akinola et al.'s (2019) study assessed the impact of several cassava
peeling techniques, including manual peeling with a knife, on the cassava flour
quality. The study discovered that manual peeling, as opposed to mechanical peeling,
produced lower starch content and higher crude fiber content. The researchers
hypothesized that mechanical peeling might be a superior choice to manual peeling
for processing cassava.
In conclusion, small-scale processing facilities in underdeveloped nations continue to use
hand cassava peeling using a knife. While it may increase cassava yield, there is a major
danger of bacterial infection, which could degrade the product quality. To increase
productivity, security, and product quality in cassava processing, other techniques such
scraping or mechanical peeling could be investigated.

source: https://www.shutterstock.com/image-photo/peeling-cassava-using-traditional-knife-
rural-2043220964

2.6.3. Lathe Peeling Machine – In recent years, there has been growing interest in the
development of cassava peeling lathe machines to automate and improve the efficiency of
cassava peeling.
A cassava peeling lathe machine was designed and built utilizing components that were
readily available locally in a study by Abolusoro et al. (2020). With a 93.5% peeling efficiency
and a processing capacity of 40 kg/hour, the machine was found to be efficient at peeling
cassava. According to the scientists, the device has the potential to increase the
effectiveness of cassava processing in rural areas.
The physicochemical characteristics of cassava flour were examined in a different study by
Nwokocha et al. (2019) that looked at the impact of various peeling techniques, including
the use of a cassava peeling machine. The use of a cassava peeling machine, according to the

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study's findings, increased cassava flour yields and enhanced the flour's color and texture.
The authors hypothesized that the use of cassava peeling machines could improve the
quality and worth of items made using cassava flour.
In a study by Osueke et al. (2021), a response surface methodology was used to assess the
effectiveness of a cassava peeling lathe machine. The machine's peeling effectiveness was
found to be 87.5%, and it had a processing speed of 38 kg/hour, according to the
researchers. The machine might be further tuned, according to the authors, to increase
productivity and speed up processing.
The quality of cassava starch was also examined in a study by Yusuf et al. (2020) that looked
at the impact of various peeling techniques, including the use of a cassava peeling lathe
machine. The usage of a cassava peeling lathe machine increased cassava starch output and
improved purity and whiteness, according to the researchers. The usage of cassava peeling
equipment, according to the authors, can increase the effectiveness and quality of cassava
starch production.
In conclusion, it has been demonstrated that the employment of cassava peeling lathe
machines enhances the effectiveness, output, and quality of cassava processing. Cassava
peeling lathe machines have been created utilizing components that are readily available
locally, and their efficacy and efficiency have been proven. Additional investigation is
required to address difficulties with safety and maintenance as well as to improve the design
and functionality of cassava peeling lathe machines.

2.6.3.1. Components of Lathe Peeling Machine.

1. Frame - This is the structural component of the machine that provides support and
stability for the other parts.
2. Headstock - The headstock houses the main spindle and bearings that rotate the
cassava root against the peeling blade or abrasive surface.
3. Bed - The bed is a horizontal flat surface that provides support for the carriage and
tailstock.
4. Carriage - The carriage holds the cassava root in place and moves it along the bed
towards the headstock.
5. Tailstock - The tailstock provides additional support for the cassava root and can be
adjusted to accommodate different sizes.
6. Peeling Blade or Abrasive Surface - This is the part of the machine that removes the
outer layer of the cassava root. It can be either a sharp blade or an abrasive surface,
depending on the design of the machine.
7. Motor - The motor powers the rotation of the spindle and drives the peeling blade or
abrasive surface.
8. Belt or Gear Drive - This is the mechanism that transfers power from the motor to
the spindle.

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 9. Control System - The control system consists of switches, levers, and other
mechanisms that allow the operator to control the movement of the carriage and
tailstock, as well as the speed and direction of the spindle.

Source: (Amoah, Bobobee, Addo, Darko, & Akowuah, 2022)

2.6.4. Continuous Peeling Process – In a study by Oluwole et al. (2021), a cassava peeling
machine was created that continually peels cassava using abrasive rollers and water
sprayers. With a peeling rate of 91.5% and a peeling duration of 60 seconds for a batch of 5
kg cassava, they discovered that the machine was effective. The machine was inexpensive
and could be easily made locally, according to the authors.
Another work by Yinusa et al. (2020) designed and constructed a cassava peeling machine
that peels cassava continually using a revolving abrasive surface. They discovered that the
machine could peel 5 kg of cassava in less than 2 minutes, with an 87% peeling efficiency.
The system might be utilized for small-scale cassava processing, according to the authors.
In a study published in 2016, Ogunsina et al. examined the utilization of a continuous
cassava peeling machine that included abrasive rollers and water spray nozzles. The machine
was discovered to have a 96% peeling efficiency and to be capable of peeling 100 kg of
cassava each hour. Additionally, the machine's ease of use and upkeep was mentioned by
the authors.
In a more recent study, Alabi et al. (2021), designed and constructed a cassava peeling
machine that continually peels cassava using a revolving abrasive surface. They discovered
that the machine could peel 50 kg of cassava in less than 5 minutes and had a 95% peeling
efficiency. The machine might be utilized for small-scale cassava processing in rural areas,
according to the scientists.
The efficiency of processing cassava can be considerably increased by adopting equipment
that use a continuous peeling procedure. Studies published on Science Direct, IOP Science,
and open access websites have demonstrated that these devices can have high peeling

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efficiency, as well as being affordable, simple to use, and maintained. To create cassava
peeling equipment that is more productive and sustainable, more research is required.
2.6.4.1. Components of the Continuous Peeling Machine.
1. Hopper: This is the part of the machine where the cassava roots are loaded before
they are fed into the peeling chamber. The hopper can have different shapes and
sizes depending on the capacity of the machine.
2. Conveyor: The conveyor is a mechanism that transports the cassava roots from the
hopper to the peeling chamber. It is usually made of a durable material such as
stainless steel or plastic.
3. Peeling Chamber: This is the main part of the machine where the cassava roots are
peeled. It typically consists of a rotating drum with abrasive surfaces, such as
sandpaper or metal blades, that remove the outer layer of the cassava roots as they
pass through the chamber. The peeling chamber is usually lined with a material that
reduces the wear and tear of the abrasive surfaces.
4. Discharge Chute: This is the part of the machine where the peeled cassava roots are
discharged after passing through the peeling chamber. The chute can be angled to
direct the peeled cassava to a specific location, such as a collection bin or a conveyor
belt.
5. Waste Collection System: This is the part of the machine where the waste material,
such as peels and dirt, are collected and removed from the peeled cassava. Some
machines have a separate waste collection system that is designed to prevent the
waste material from mixing with the peeled cassava.
6. Motor and Drive System: These components provide the power and control needed
to operate the machine. The motor drives the rotating drum and the conveyor, while
the driving system ensures that they operate at the right speed and torque.

Source: https://www.alibaba.com/product-detail/Commercial-Fresh-Cassava-Peeling-
Machine-for_1600220087765.html

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2.6.5. Batch Process – In recent years, a great deal of research has been done on batch-
process cassava peeling machines. Ademiluyi et al. (2017) claim that the time and effort
needed to peel cassava has been greatly decreased using batch cassava peeling machines. In
the study, it was also discovered that batch processing of cassava peeling machines was
more effective than continuous processing. To boost production and lower labor costs, the
study suggested using batch processing for cassava peeling machines.
The performance of a cassava peeling machine employing a batch method was examined in
another study by Okonkwo et al. (2019). The research discovered that the cassava peeling
device had a high peeling efficiency, which produced a high yield of peeled cassava. The
equipment was simple to maintain and run, the study also revealed. To boost productivity
and cut down on labor expenses, the authors suggested adopting batch-processed cassava
peeling equipment in processing facilities.
The effectiveness of a batch-processed cassava peeling machine was examined in a study by
Suleiman et al. (2021) that looked at the impact of batch size and drum speed on peeling
efficiency. In the investigation, it was discovered that raising the drum speed and batch size
increased peeling efficiency. According to the study, the best peeling efficiency for cassava
peeling machines that use batch processing may be obtained by optimizing batch size and
drum speed.
In a different investigation by Adejumo et al. (2020), the researchers created a cassava
peeling machine utilizing a batch procedure that integrated mechanical and thermal peeling
techniques. In comparison to the mechanical peeling approach alone, the combined peeling
method exhibited a higher peeling efficiency, according to the study. To boost productivity
and cut labor expenses, the authors advised cassava processing factories to utilize the
combined peeling approach.
The amount of time and effort needed to peel cassava has been found to be significantly
reduced using batch cassava peeling machines. In accordance with the literature review,
batch processing of cassava peeling machines is more effective than continuous processing.
Peeling efficiency has been observed to increase with batch size and drum speed
optimization. Peeling efficiency has been discovered to increase with the creation of a
combined mechanical and thermal peeling method. In cassava processing factories, batch
process cassava peeling machines have the potential to boost production and lower labor
costs.

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Source: https://www.researchgate.net/figure/Model-of-the-general-purpose-tuber-peeling-
machine_fig1_338491335

2.7. Strengths and Weaknesses of The Peeling Machine.

Compared to manual peeling, cassava peeling machines have several advantages:
Saving time: Cassava peeling machines can swiftly and effectively peel cassava roots, which
boosts productivity. Akinyemi et al.'s (2020) study found that a motorized cassava peeling
machine can peel up to 480 kg of cassava in an hour.
Consistent thickness can be achieved when peeling cassava roots by using machinery, which
produces a uniform product. This can raise the market value and quality of cassava products
(Adekunle & Ogunlakin, 2017).
Reduced labor costs: According to Oyebanji and Adegoke (2017), the adoption of cassava
peeling machines can eliminate the requirement for manual labor in the processing of
cassava.

Cassava peeling machines' weaknesses.

Additionally, there are various restrictions on cassava peeling machines that need to be
considered:
High cost: Purchasing cassava peeling equipment can be costly, particularly for small cassava
processing enterprises. If the company doesn't process a lot of cassava, the machine's cost
might not be justified (Ogunlowo et al., 2020).

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Maintenance: In order to maintain cassava peeling machines operating effectively, they need
to receive regular maintenance. As a result, using the machine may cost more overall
(Ogbonna et al., 2018).
Limited adaptability: Cassava peeling machines are only made to peel cassava; they might
not work for other vegetables or root crops. This may limit their applicability in a facility that
handles a variety of crops (Oguntade et al., 2019).
Quality of output: Cassava peeling machines may not be able to provide an evenly peeled
product depending on the quality of the cassava roots being processed. This may lead to
output that is wasted or of lower quality (Ojediran et al., 2019).
Cassava peeling machines have several benefits over manual peeling, including faster
peeling, more consistent peeling, and lower labor expenses. They do, however, have several
drawbacks, such as high cost, upkeep requirements, limited adaptability, and output quality
difficulties. It's crucial to balance these advantages and disadvantages and assess the
requirements of the processing facility when deciding whether to purchase a cassava peeling
machine.

2.8. Knowledge Gap.

Based on the references provided, it appears that the knowledge gap of cassava peeling
machines relates to the need for further improvement in their design and performance.
While there have been numerous studies on the development and evaluation of cassava
peeling machines, many of these studies report limitations or areas for further improvement
in the machines, such as low efficiency, inadequate capacity, high cost, and limited access for
small-scale farmers. Additionally, some studies suggest that more research is needed to
address issues such as microbial safety and physicochemical properties of cassava flour
produced using peeling machines. Overall, the knowledge gap in this area seems to be
focused on developing more efficient and cost-effective cassava peeling machines that can
meet the needs of both small-scale and large-scale cassava processors, while also ensuring
food safety and high-quality product outcomes.

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2.9. Conclusion.
Cassava peeling is a crucial step in the processing of cassava roots. Peeling cassava manually
is labor-intensive and time-consuming, making it difficult to meet the demands of
commercial production. As a result, there has been a significant increase in the development
and use of mechanical cassava peeling machines to improve the efficiency of the process.
The different types of cassava peeling machines available include abrasive peelers, knife
peelers, rotary drum peelers, high-pressure water peelers, and combination peelers.

Several studies have compared the different types of cassava peeling machines in terms of
efficiency, quality of the peeled product, and cost-effectiveness. Most studies have shown
that mechanical cassava peelers are more efficient than manual peeling, and that the high-
pressure water peeling machine is the most efficient and cost-effective type of peeler. The
high-pressure water peeler can peel cassava roots without damaging the flesh, resulting in a
high-quality peeled product. Combination peelers that use a combination of peeling
methods have also been shown to improve peeling efficiency, reduce peel losses, and
increase product yield.

In conclusion, the use of mechanical cassava peelers is essential for large-scale cassava
processing, and the choice of peeling machine should depend on the scale of production,
the required peeling efficiency, and the available resources. Researchers and manufacturers
should continue to develop and improve cassava peeling machines to meet the increasing
demand for efficient and cost-effective cassava processing technologies.

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References:
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