Valorization of Cassava By-Products: Cyanide Content and Quality Characteristics of Leaves and Peel

Cassava production generates significant amounts of by-products such as leaves and tuber peel. Instead considering them waste, valorization aims to find sustainable ways utilize them. However, the presence cyanide insoluble fibers poses a major obstacle their conversion into valuable products. Therefore, objective this study is investigate changes in concentration quality cassava after mechanical pressing peel treatment with an enzyme solution. Frozen were screw-pressed fractions: juice, press cake. The results show that level cake was reduced 73.56% concentrated by 97.48% juice compared frozen leaves. crude protein values leaves, did not differ significantly (p > 0.05), 27.09%, 25.47%, 23.82%, respectively. In addition, for revealed pretreatment Viscozyme® L, which assists peeling tubers, also contributed reduction fiber Cyanide content lowered 53.89–58.94% enzyme-treated from all three runs (ETP1-3) when fresh (FP), while only 8.63% control (CP) treated hot water without peel, neutral detergent (NDF), acid (ADF), lignin (ADL), (CF), degraded more effectively solution than water.