1 Caballero Thesis Manuscript

MODIFICATION, FABRICATION AND PERFORMANCE EVALUATION OF
CASSAVA PEELER
MARJORE MILAGROSA CABALLERO
THESIS MANUSCRIPT SUBMITTED TO THE FACULTY OF THE AGRICULTURAL

ENGINEERING DEPARTMENT, COLLEGE OF AGRICULTURE AND
RELATED SCIENCES, UNIVERSITY OF SOUTHEASTERN
PHILIPINES, TAGUM-MABINI CAMPUS, APOKON,
TAGUM CITY, DAVAO DEL NORTE PROVINCE
IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE
DEGREE OF
BACHELOR OF SCIENCE IN AGRICULTURAL ENGINEERING
JULY 2020
APPROVAL SHEET
Thesis manuscript attached hereto entitled “MODIFICATION, FABRICATION AND

PERFORMANCE EVALUATION OF CASSAVA PEELER” prepared and submitted by
MARJORE M. CABALLERO, in partial fulfilment of the requirements for the degree of
Bachelor of Science in Agricultural Engineering, is hereby accepted.
RUEL F. TUYOGON RUBEN V. CANTONES

Panel Member Panel Member
_________________ _________________
Date Signed Date Signed
RYAN M. ABENOJA
Adviser
________________
Date Signed
Accepted as partial fulfillment of the requirement for the degree of BACHELOR OF

SCIENCE IN AGRICULTURAL ENGINEERING.
JOIE D. CATAYTAY
Program Head, BSABE
_________________
Date Signed
ROGER C. MONTEPIO
Dean, CARS
_________________
Date Signed
ii
ACKNOWLEDGEMENT
First and foremost, praises and thanks to the Lord Jesus Christ, for His showers
of blessings throughout the researcher work to complete the research successfully. The
researcher would like to express her deepest and sincere gratitude to many worthy
persons, without whom she could have never had the opportunity of learning greatly with
interest.
To Canoy family especially Kuya Jonathan, for the fabrication of her machine and
allowing her to use the apparatuses, equipment, and materials needed for the experimental
research.
To her thesis adviser Engr. Ryan Abenoja, who gives her the opportunity to do
research and providing invaluable guidance during the revision of the paper.
To her thesis panels Engr. Ruben Cantones and Engr.Ruel Tuyogon, for their
genuine support and their willingness to be in the committee and for giving suggestions in
improving this manuscript.
To her best of friends and relatives Abas, Llewelyn, Shaira, Joshua, Jethro, Mark,
Carlo, Ate Nancy, and Angkol Papat whose contributions significantly affect the success of
the study.
Most of all to her parents Mayok and Tata and her brother Kenneth and her sisters
Mariz and Maricel whom she is greatly indebted for she brought up with undying love,
support, encouragement and strengthened her even through her most difficult times
throughout the years.
The piece of work wholeheartedly dedicated to all of you.
iii
TABLE OF CONTENTS
TITLE PAGE
TITLE PAGE I
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENTS iv
LIST OF TABLES vi
LIST OF FIGURES vii
LIST OF APPENDIX TABLES viii
LIST OF APPENDIX FIGURES ix
ABSTRACT x
INTRODUCTION
Background of the Study 1
Objectives of the study 2
REVIEW OF RELATED LITERATURE

Mechanization of Root Crops in the Philippines 3
Cassava industry in the Philippines 4
Processing of Cassava 6
Processing Machines for Cassava 7
Peeling 8
Problems of Cassava Peeling 8
Various Method of Peeling Cassava 9
Manual Method 9
Chemical Method 10
Steaming Method 10
Mechanical Method 10
Cassava peeling mechanism 12
Lathe mechanism 12
Knife peeling Mechanism 12
Abrasive Peeling mechanism 12
Uses of Cassava (Manihot Esculenta) 13
Cassava for food 13
Cassava for Starch 16
Cassava for feed 16
Cassava for Alcohol 16
Biofuel 17
Definition of terms 17
MATERIALS AND METHODS

Location and Duration of the Study 19
Materials needed in the study
For Fabrication of the Machine 19
For Data Gathering 19
Materials and Sample Preparation 19
Working principle of Modified Motorized Cassava Peeler 20
iv
Procedural Framework 21
Conceptual Framework 21
Design Criteria and Construction of the Machine 22
Description of Machine Parts 22
Fabrication and Assembly of the Individual Parts 24
Operation of the Portable Cassava Peeler 26
Design Analysis 26
Experimental Design and Layout 28
Statistical design 29
Performance Evaluation 29
Cost and return analysis 30
RESULT AND DISCUSSION

Modified Cassava Peeler 32
Peeling Capacity of the Machine 33
Peeling Efficiency of the Machine 36
Cost and Return Analysis 40
SUMMARY, CONCLUSION AND RECOMMENDATION 45
LITERATURE CITED 47
APPENDICES
Appendix Tables 52
Appendix Figures 56
v
LIST OF TABLES
Table PAGE
1 Mechanization in Various Crops in 2012 4
2 Projected per capita supply and consumption of root and tuber 14

crops in the Philippines
3 Cassava area, production and yield in the various regions of the 15

Philippines in 1990 and 1999
4 Experimental Design and Layout of Mechanically Operated 29

Cassava Peeler
5 Tukey Pairwise Interactions on the Peeling Capacity between 33

Three (3) Treatments – Factor 1 x Factor 2


8 Total Mean Peeling Capacity of the Peeler (kg/sec) 35
9 Tukey Pairwise Interactions on the Peeling efficiency between 37

10 Tukey Pairwise Interactions on the Peeling Efficiency between 37

11 Tukey Pairwise Interactions on the Peeling Efficiency between 38

Three (3) Treatments – Factor 2x Factor 3
12 Total Mean Peeling Efficiency of the Peeler (%) 39
13 Bill of Materials and specifications 41
14 Basic Assumptions 41
15 Cost and Returns Analysis 42
16 Payback Period Calculations 43
17 Benefit – Cost Ratio Calculations 43
vi
LIST OF FIGURES
Figure PAGE
1 Schematic diagram depicting the processing of cassava storage 7

root into different products
2 A model of the cassava peeling machine designed by Pius et. al 10
3 Cassava peeling machine by Oluwole O. O. et.al 11
4 Procedural Framework 21
5 Conceptual Framework of the Study 21
6 Peeling Blade Type 1 24
7 Peeling Blade Type 2 24
8 Front View of the Modified Cassava Peeler 25
9 Machine Prototype 32
vii
LIST OF APPENDIX TABLES
Appendix PAGE
Table
1 Test Results of Cassava Peeler Tested in Three (3) levels of 52

speed (rpm) on First Blade – Linear Shape

speed (rpm) on First Blade– Curve Shape

speed (rpm) on Second Blade – Linear Shape

speed (rpm) on Second Blade – Curve Shape
5 Analysis of Variance on the Effects of Three (3) Levels of 54

Operating Speed on the Capacity of the Machine
6 Analysis of Variance on the Effects of Three (3) Levels of 55

Operating Speed on the Efficiency of the Machine
viii
LIST OF APPENDIX FIGURES
Appendix PAGE
Figure
1 All three (3) Treatments of peeled cassava (Linear shape) using 56

peeling blade type 1
2 All three (3) Treatments of peeled cassava (Curve shape) using 57

3 Losses (Unpeeled Cassava) using peeling blade type 1 57
4 All three (3) Treatments of peeled cassava (Linear shape) using 58

5 All three (3) Treatments of peeled cassava (Curve shape) using 59

6 Losses (Unpeeled Cassava) using peeling blade type 2 59
ix
ABSTRACT
CABALLERO, MARJORE M. 2020. MODIFICATION, FABRICATION AND

PERFORMANCE EVALUATION OF CASSAVA PEELER. University of Southeastern
Philippines, Tagum-Mabini Campus, Apokon, Davao del Norte.
Adviser: RYAN M. ABENOJA
Cassava peeling has become the major problem of cassava processing worldwide. This is
attributed to the irregularity in shape, size and thickness across different varieties of cassava
tubers. It is a perishable root crop and easily deteriorates. Thus, the processing of cassava
after harvest is necessary to extend the shelf life of root tubers. This study is therefore on
the modification, fabrication, and evaluates the performance of cassava peeler of effective
labor less motorized machine which aims to compare the peeling performance of peeling
blade type 1 and type 2 cassava peeling with rolled strips and flat strips blades respectively.
The machine was evaluated using completely randomized design and a factorial design at
three (3) different speeds; (80rev/min, 90rev/min, 100rev/min), with ¾ Hp electric motor and
tested with a minimum of three trials with 0.5kg cassava tubers feed per loading. The results
were evaluated, for peeling blade type 1 gave the highest mean peeling efficiency and
peeling capacity of 71.56% and 53.57kg/hr in peeling curve shapes and 66.8% and 71.5
kg/hr in peeling linear shapes respectively. In peeling blade type 2, the highest mean
peeling efficiency and peeling capacity for peeling curve shapes are 84.89% and 57.17kg/hr
and 95.56% and 168.5 kg/hr in peeling linear shapes respectively. The results of the
performance evaluated for peeling blade type 2 was generally better than peeling blade type
1.
Keywords: Perishable, Peeling, Root crops, deteriorates, mechanization
x
1
INTRODUCTION
Background of the Study
Cassava (Manihot esculenta), the favored root and tuber crop of the tropics, is one of the
most important energy sources in the human diet. It is an important staple food, and cash crop
that thrive where most other crops fail. In 2018, the production volume of cassava in the
Philippines was approximately 2.7 million metric tons (Philippines: cassava production volume
2019 | Statista, 2019). Principal products of the processing industry are food, feed for livestock,
starch for commercials and also biofuel. Cassava is a commodity commonly grown by small
farmers on small plots of land and some urban consumers and factories obtain their cassava
from rural areas where it is grown.
Processing of cassava adds value to the cassava and extends its shelf life. Peeling is
the first operation performed after the cassava tubers have been harvested. There are
challenges associated with the peeling method; these factors include irregularity in shape, and
sizes of the cassava tuber. There are also differences in the properties of the cassava peel,
which varies in thickness, texture, and strength of adhesion to the root flesh. The absence of
efficient equipment; appropriate processing technologies, machines and tools are some of these
factors. Efficient equipment‟s are not easily affordable and sometimes unavailable at farm level.
Currently, some peeling machines have been developed and these include: Rotary
peeler, little or no tuber loss but required manual operation and more skills (Adekunle et al.,
2018). Abrasive drum/brush peeler, low in speed, much peeling time, more energy required and
high mechanical damages (Okoronkwo et al., 2019). Knife-edge automated peeler, difficult to
handle small tuber sizes and sometimes chips the tubers, hence, causing high losses (Priscilla,
2017).Lathe principle peeling machine, requires more human effort and high mechanical
damage (Ebunilo et al. 2013). However, cassava peeling machine that has 100% peeling
2
efficiency and 0% tuber losses, and is capable of producing a desirable result has not yet
developed. Hence, the search for a 100% efficient peeling machine still continues (Osei, 2020).
Despite of these several improvements in the cassava peeling process, Philippines is
still in need of mechanized peelers to boost and aid in the processing of the crop. The said
situation has led to the wastage of time and intensive labor to manually carry out peeling. In
view of these developments, this study aimed to design, modify, and conduct performance
evaluation of cassava peeler that can peel particular cut-to-size cassava tubers to improve
productivity, reduce drudgery, labor and the time used in manually peeling cassava. The result
of this study has positive implications on food quality and security as well as on economic
empowerment of the rural part in our country where cassava products are becoming
increasingly important.
Objectives of the Study
Generally, the objective of the study is to modify, fabricate and evaluate the performance
of cassava peeler.
Specifically, this aims to:
1. To modify and fabricate a Cassava Peeler;
2. To determine the effect of different types of peeling blades, speeds of peeler and
shapes of cut on the peeling capacity and peeling efficiency of the peeler; and
3. To perform the cost and return analysis.

3
REVIEW OF RELATED LITERATURE
Mechanization of Root Crops in the Philippines
Root and tuber crops are abundant in the rural areas of most developing countries, and
are often regarded as a cheap food. Increased production of root crops has brought about the
need for the development of appropriate processing technology. In the Philippines, four distinct
root crops stand out. These are cassava, sweet potato, taro, and yam.
However, the level of mechanization for the production of root crops is generally low and
can easily be considered similar to those other crops. Machines for processing are available but
they have limited application. The insufficiency of post-harvest equipment and facilities increase
losses and result in low-quality production is due to less government support in small scale
enterprises for rural areas. As of 2012, the mechanization of various crops in the Philippines is
presented in Table 1. It shows that the level of mechanizing agriculture in most of the crops at
different operations is still low, except for land preparation and threshing or shelling operations
in rice and corn (Suministrado & Domingo, 2009).
To reduce postharvest losses, it is recommended that researchers and engineers should
look at the possibility and the prospect of redeveloping and creating new agricultural
machineries in order to improve the agricultural mechanization at full throttle. At present, the
government is focusing agricultural mechanization under the Department of Agriculture and
Philippine Center for Postharvest Development and Mechanization formerly BPRE and with the
cooperation of private sectors in the country to address the farmer‟s needs for improving
agricultural practices in the country and to increase yield production.

4
Table 1. Mechanization in Various Crops in 2012 (Suministrado, 2013)

Vegetable,
Rice/ Coconut/ Fruits/ Sugarcane /
Operation Legumes and
Corn Fiber Crops Pineapple
Root Crops
Intermedia Intermediate
Land preparation Low -
te high high
Low to
Planting/Transplanting Low Low Low
intermediate
Crop Care/ Cultivation Low Low Low Low to high
Harvesting Low Low Low Low
Intermedia
Threshing/ Shelling Low - -
te to high
Intermedia
Cleaning Low - -
te to high
Drying Low Low Low -
Milling/ Village Level Intermedia
Low Low -
Processing te to high
Cassava industry in the Philippines
Cassava was introduced in different countries, where its tubers have been used through
the ages as a basic food. In the Philippines, it is used as food and ingredients for feeds. It has
also numerous industrial uses include making starch, flour and bio-ethanol. The demand of
cassava for animal feeds and other industrial uses have substantially increased in the country. It
can be grown in a wide range of agro-ecological conditions, grows best in easily drained and
fertile soils. The crop is easy to grow and ready for harvesting at six months for food and at
eight months for starch-based industrial use.
As a food crop, demand for cassava is increasing and this trend is expected to continue
with the increase of population and improvements in techniques for transforming cassava roots
into more stable, convenient and attractive products, as reported by the Philippine Root Crops
Research and Training Center. Cassava is second next to sweet potato, in terms of area
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harvested (hectare) among the root crops produced in the country. Cassava is grown mostly in
Central Visayas, Bicol, Central Mindanao, Eastern and Western Visayas, Western and Southern
Mindanao, and Southern Tagalog regions (Bacusmo, n.d.).
According to the Philippine Statistics Authority in 2017, the production of cassava is at
619.83 thousand metric tons and was 1.9 percent higher than the same quarter of the previous
year‟s level that has 608.07 thousand metric tons only. The increase in output could be
attributed to more areas planted in Isabela and Quirino due to continuous technical, ﬁnancial
and marketing assistance from San Miguel Corporation (SMC). Likewise, in Bukidnon due to
increased demand for food, feeds and other industrial uses. The Autonomous Region of Muslim
Mindanao registered the highest production at 269.95 thousand metric tons sharing 43.6
percent to total cassava production this quarter. This was followed by Northern Mindanao and
Cagayan Valley with 15.9 percent and 15.3 percent shares, respectively (Major Vegetables and
Rootcrops Quarterly Bulletin, 2017).
However, this demand is not fully satisﬁed due to low cassava production. The Philippine
cassava is generally cost competitive for export. The reason for this export competitiveness was
due to low cost of production and high yield in different top producing provinces in the country
(CIAT, 2016).
Due to differences in crop management, varieties planted, and adoption of the
recommended cultural management practices. Quality seed pieces of high yielding cassava
varieties are not enough to support the needed planting materials for commercial production. At
present, most production areas are still planted with old varieties of lower yield potentials. To
cover more production areas for high yielding cassava varieties, massive propagation of quality
seed pieces should be done.
Another concern is the insufficiency of post-harvest equipment and facilities especially
mechanical peelers/biomass dryers and chippers/granulators at the village level. Post-harvest
facilities are important at the village level in order to reduce labor cost of processing and
6
produce quality cassava chips and granules. In view of the increasing economic importance of
cassava, it is important for the government thru the Department of Agriculture to provide full
support to speed up the development of the cassava industry.
Processing of Cassava
The importance of cassava as a staple food has continued to grow because it possesses
properties such as tolerance to drought, poor soils, and even neglect. It is grown in over
countries. Nearly 700 million people rely on cassava as a staple food (Harkup, 2017). In certain
marginal areas and in regions fraught by civil wars and other crises, cassava is often the only
readily available food crop (O, B, & P, 2020).
The perishable nature of cassava tubers poses a serious storage problem. Once
detached from the growing plant, cassava tubers will not normally keep for more than three to
four days without being processed in some way; otherwise, deterioration sets in. The
deterioration is caused by microbial infections and physiological factors like loss of moisture.
There is therefore an ever-increasing need to process tubers into some stable form quickly – as
soon as they are harvested. Processing is also necessary to eliminate or reduce the poisonous
cyanide contained in raw cassava, and to give the finished product a good taste.
As shown in Figure 1, processing of cassava into finished or semi-finished products
often involves all or some of the following operations, depending on the desired end-product:
peeling, washing, grating or chipping, dewatering, fermentation, pulverizing, sieving, pelletizing,
and drying or frying (Kolawole et al., 2010; Jimoh et al., 2014). Products from cassava includes
primary products such as gari, fufu, flour (for baking chips) and pellets (for producing starch,
glucose, and starch) produced from the roots while the leaves and stems are used as animal
feeds and concentrates. Some of the secondary products are ethanol, monosodium glutamate,
glucose, starch, adhesives and noodles.

7
Figure 1. Schematic diagram depicting the processing of cassava storage root into different
Products (Jimoh et al., 2014)
Processing Machines for Cassava
Processing machines are made to replace the manual method and to increase product
output in order to meet the required demand for food, fiber and materials. Appropriate
mechanization and automation are extremely necessary in order to achieve the desired end
product. For cassava commodity, some manual methods like grating, pressing or dewatering,
frying, chipping, pulverizing are mechanized successfully with years of innovation and
development.
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Peeling
Vital step in processing cassava is peeling fresh cassava roots. Cassava peeling has
been practiced as far back as when cassava came into existence, but the instrument for peeling
has evolved from stones and wooden flight into simple household knives.
Cassava must be peeled to remove the inedible outer parts of the root consisting of the
corky periderm and the cortex (Dare Adetan, L.O. Adekoya, & Aluko, 2003). These are known to
contain most of the toxic cyanogenic glucosides, the ratio of glucosides compared to the starchy
flesh varying between 5 -10:1.
Hence, for a root composed of 15% peel with a total cyanide content of 950 mg/kg
(fresh weight basis) and 35 mg/kg in the flesh, 83% of the total cyanide is removed by Peeling
(Bencini, 1991).
Problems of Cassava Peeling
Cassava processing operations are often preceded by peeling which makes it a very
important operation. It involves peeling off the cassava tuber‟s outer skin or the removal of the
thin layer (usually called the peel) from the tuber. Peeling, therefore, must ensure which layer to
remove, so that the peeled tuber and the peels can be put to different uses. Other problems
presently encountered in cassava peeling include:
1. Peeling off of unacceptable percentage of useful flesh during mechanical peeling.
2. Reduction in peeling efficiency with increased time and speed of operation.
3. Manual peeling is either slow, labor intensive or cost ineffective.
4. Insufficient technical data on the engineering properties of tubers required for the
machine design as well as the crop and machine operational parameters needed
for modeling and designing the peeling process.

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5. Age and variety of the cassava tubers (IITA, 2016; Adetan et al., 2006; Olukunle
et al., 2010; Oriola & Raji, 2015) that affect the properties of the tuber.
Attempts at mechanizing the cassava peeling operation have been acknowledged but
machines have not been fully developed yet (Kolawole et al., 2010) as no efficient cassava
peeler is presently in the market (Oriola & Raji, 2015). This is attributed to the irregularity in the
shape of the tubers as well as the wide variations in the thickness of the peel, tuber size and
weight across different varieties of the crop (Kamal & Oyelade, 2010). Also, environmental
factors which differ from one farm location to another, such factors include; relative humidity,
temperature, rainfall, soil type, soil moisture, soil acidity, soil fertility, and vegetation of the farm
(Oguntunde, Babatunde Abiodun, Olukunle, & Ayorinde Olufayo, 2012) may affect the tuber
characteristics that impinge on their peeling.
In summary, problems encountered in peeling cassava tubers arise from the fact that
cassava tubers exhibit differences in weight, size and shape. There are also differences in the
properties of the cassava peel which varies in thickness, texture and strength of adhesion to the
tuber flesh (Oluwole & Adio, 2013; Olukunle & Akinnuli, 2013). According to Ohwovoriole et al.
(1988), successful cassava peeler should, among other things, be efficient in removing the
cortex of the tubers without substantial loss of useful flesh.
Various Method of Peeling Cassava
1. Manual Method
The manual method of peeling cassava is primitive and cumbersome. It is carried out by
hand peeling of cassava using sharp edged object like the knife. In the traditional method of
cassava peeling, knives and machetes are used mechanically to reduce peeled cassava to
small sizes.
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2. Chemical Method
Chemical method is often adopted in the industries, factories and food processing
companies. It involves chemical actions and thermal shock, which leads to softening and
loosening of the skin using caustic soda (NaOH). The disadvantages of this method of peeling
cassava include:
a. Cost of acquiring caustic soda.
b. The difficulty in controlling the penetration of chemical into the cassava tuber.
c. The difficulty in the removal of chemical traces as it may be poisonous.
3. Steaming Method
The tubers are subjected to high steam pressure over a short period of time to avoid
partial cooking (or eventual cooking). The disadvantage is that the tubers could be subjected
beyond the time required, which will lead to cooking.
4. Mechanical Method
Mechanical peelers have different types of processes that interact directly with cassava
skin and then remove it thereby providing high quality fresh final products and they are
environmentally friendly and nontoxic (Shirmohammadi et al., 2012). Common prototype peelers
have functional systems like presented in Figures 2 and 3.
Figure 2. A model of the cassava peeling machine designed by Pius & Nwigbo (2017)
11
This machine is designed by Pius & Nwigbo combines both knife and abrasive peeling
mechanism capable of handling different diametric sizes of cassava tubers which is driven by an
electric motor. Cassava tubers, when getting to the peeling unit through the hopper, align
themselves vertically. The knife cylinder (peeling cylinder) and the abrasive cylinder rotate on a
counter-motion which causes the peeling process as the tubers travel through the peeling zone
to the outlet for discharge. A spring-loaded mechanism, positioned at a certain distance above
the peeling and the abrasive drum, exerts required pressure on the tubers for effective peeling.
The machine has peeling efficiency ranged from 59-75% when tested with 53.2-58.21 mm
diameter of cassava tubers at 100 rpm speed (797.2 W power required).
Figure 3. Cassava peeling machine by Oluwole O. O. et.al (2013)
It has a principle of abrasive peeling using a stationary outer abrasive drum and a
rotating inner abrasive drum based on a batch capacity of 8.5 kg and cut tuber lengths of
200mm and diameters of 90mm. An average peeling efficiency recorded was 70.45 percent
while the average flesh loss was 5.09 percent and percentage of broken cassava was estimated
to be 2%.
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Cassava Peeling Mechanism
Several works have been done to develop an efficient mechanical peeling machine in
diverse ways dating from the 1970s till now. Different mechanism with unique features and
functionalities has been developed by several people.
 Lathe Mechanism
Manual operation is very high in the lathe mechanism, the operator has control over the
contact between the peeling tool and the tubers, efficiencies and throughput capacities are
almost the same as previous mechanisms with minimal flesh losses just that its operation is
tedious and requires many operational skills.
 Knife Peeling Mechanism
The knife-peeling machines, averagely, has slight performance differences with the
abrasive mechanism. Peeling efficiencies and throughput capacities are high at a very low blade
or knife rotating speed (Thayawee, 2005). The contact between the tubers and the peeling tool
was controlled by the operator; it‟s similar to the lathe principle.
 Abrasive Peeling Mechanism
The peeling unit or chamber is mostly designed like a drum, the abrasive materials are
either rolled/fixed around a rotating shaft or lined on the inner surface of a rotating drum,
augers/screw conveyors are sometimes used along with the peeling tools. Brush speed and
size of tubers greatly affect this mechanism, for those without conveyors, brush speed is mostly
low (≤150 rpm), this reduces flesh losses as well as increases peeling efficiencies and the
throughput capacities.
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Uses of Cassava (Manihot esculenta)
There are many uses of cassava, it is one of the ingredients for animal compounding; it
also used to produce liquor, an alternative raw material to molasses; it can also be used to
make glucose, fructose, lactose, substitute for sucrose in making beverages; for medicine,
cassava is used to mix with active pharmaceutical materials to make capsules and tablet; the
crop can also be used for textile in yarn sizing and material planting; and it is also used in food
production, as cassava starch is used for instant noodles, tapioca pearls and seasoning sauce.
Cassava for Food
As in most Asian countries, rice is the principal and preferred food in the Philippines. In
some islands in the Visayas and Mindanao, where narrow coastal plains provide little
opportunity to grow cereals, people largely subsist on root crops including cassava. Cassava
figures largely in the diet of the Muslim population in Lanao del Sur, Lanao del Norte and
Cotabato. Highest per capita consumption of cassava in the Philippines is in the islands situated
in the Sulu Archipelago (south of Mindanao) where cassava is the staple food (Bacusmo, n.d.).
In addition, cassava can also be used as livelihood since it can be cooked to many
recipes, puto, ginataang cassava, leaves rice with diced cassava, cassava suman, cassava
cheese, cassava cake, fries, cupcakes, jolly roll, espasol, nilupak, sweetened cassava with
tapioca, pies, chips, candied cassava, polvoron, pinipig cookies and mini bites, among others.
Cassava is identified under the Department of Agriculture‟s Food Stable and Stability
Program as an alternative to reduce rice importation in the country. As one of the staple crops in
the attainment of "Food Staple Sufficiency Plan," the department is promoting cassava for food.
With the resolutions in the recent food congress, Mindanao is urged to enhance
production. This is to ensure available and affordable food and even livelihood for all
14
Mindanaoans that will greatly affect peace and development goals of the region being the
country's food basket and a major supplier of food and raw materials to Luzon and Visayas.
Table 2. Projected per capita supply and consumption of root and tuber crops in the Philippines,
1990-2020 (Algerico et al., 2020).
Per capita Projected per Projected per
consumption capita capita Income
Crop
consumption consumption elasticity
1990-1919 2010-2020 2010-2020
Sweet potato 8.97 7.82 10.40 0.56
Cassava 6.99 7.06 9.36 0.66
Irish potato 0.88 0.78 1.03 0.56
Root and tubers 23.58 21.39 28.25 0.58
Shoots of cassava are also a favorite vegetable among Filipino Muslims. Some new
products from cassava, such as choco-roll, piloted by the Philippine Root Crops Research and
Training Center (PhilRootcrops), are successfully getting into the markets. Increased demand
and consumption of root crops in transformed forms have been demonstrated in these pilot
projects. However, much has still to be learnt in pushing these products to the market.
Noticeable increases in the use of cassava in both urban and rural areas have been processing
into cassava cakes and cutsinta. Both are local preparations that have gained wide acceptance
and a good market, and commercialization of these two products is evident in both rural and
urban areas. The dried cassava chips sector of the industry is relatively young and small. The
sector is centered in the northern corridor of Mindanao. This includes the provinces of Misamis
Occidental, part of Zamboanga del Norte, Misamis Oriental and Bukidnon. The developments
of cassava and corn in these areas are highly interrelated. Farmers‟ decision to grow corn or
cassava is influenced by the relative prices of corn grain and cassava chips. When the buying
15
price of corn is high, it is easier to sell cassava chips or meal to the feed miller, but it will be
difficult to convince farmers to grow cassava instead of corn. Conversely, when the price of corn
is low, it is difficult to trade cassava.
Table 3. Cassava area, production and yield in the various regions of the Philippines in 1990
and 1999 (Bureau of Agric.Statistic, 2000).
Area (ha) Production („000t) Yield (t/ha)
Region
1990 1999 1990 1999 1990 1999
Philippines 213,653 221,618 1,853.38 1,793.59 8.67 8.09
1. CAR 276 134 2.36 1.92 8.56 14.33
2. Ilocos Region 1,806 1,944 10.73 13.95 5.94 7.18
3. Cagayan Valley 436 2,268 1.42 17.90 3.26 7.89
4. Central Luzon 1,247 1,027 7.99 7.65 6.41 7.45
5. Southern Tagalog 10,241 11,031 63.04 66.64 6.16 6.04
6. Bicol 32,113 30,548 263.03 189.73 8.19 6.21
7. Western Visayas 9,895 6,048 50.77 50.82 5.13 8.40
8. Central Visayas 20,405 16,322 167.46 115.14 8.21 7.05
9. Eastern Visayas 26,839 22,146 97.88 59.46 3.65 2.68
10. Western Mindanao 22,308 24,339 218.80 235.98 9.81 9.69
11. Northern Mindanao 9,499 8,053 92.20 81.68 9.71 10.14
12. Southern Mindanao 3,874 2,292 33.17 15.71 8.56 6.85
13.Central Mindanao 1,856 1,115 13.19 7.86 7.11 7.05
14. Caraga 9,855 5,545 38.18 38.66 3.87 6.97
15. ARMM 63,003 88806 793.18 890.47 12.59 10.03

16
Cassava for Starch
Is the primary raw material for the manufacture of starch in the Philippines. Due to its
higher availability, most food manufacturers favor the use of maize starch; hence, about 70% of
starch consumption in the Philippines is that of maize starch.
In 1997, there were ten cassava starch mills operating in the country with a combined
annual capacity of 200,000 tonnes of starch. Except for two mills in the Visayas, cassava starch
mills are concentrated in Mindanao. Demand for starch tends to follow the trend of the country‟s
economy (Bacusmo, n.d.).
Cassava for Feed
Around 190,000 metric tons of cassava each year is utilized as feeds. No less than
30,000 metric tons of dried cassava chips are traded annually for domestic commercial feed
formulation. Major commercial feed brand in the country is now using cassava meal. Volume
utilized for feeds increased steadily in the past 5 years due to chronic shortage of domestic corn
(Mariscal & Bacusmo, n.d.).
Cassava for Alcohol
Fervent expectations for growth in the cassava industry of the Philippines are anchored
on the successful development of cassava as an alternative raw material of liquor alcohol
production.
17
Biofuel
In many countries, significant research has begun to evaluate the use of cassava as an
ethanol biofuel feedstock. As a result, cassava (tapioca) chips have gradually become a major
source of ethanol production.
DEFINITION OF TERMS
Cassava Peeler A tool consisting of a slotted metal blade attached to a handle that is used
to remove the outer skin or peel of the commodity.
Cassava Tuber A woody shrub; is long and tapered, with a firm, homogeneous flesh
encased in a detachable rind, about 1 mm thick, rough and brown on the
outside.
Cut to size Cassava cut to the dimensions wanted.
Fabrication The creation of metal structures by cutting, bending and assembling
processes of the machine.
Mechanical Damage Generalized term to describe damage to cassava from using cassava
peeler machine.
Modification Adding, changing and deleting parts of the cassava peeler to make it
work better.
Peeling Blade This is situated in the center of the machine frame with a sharp edge
attached, used to remove the outer layer of the cassava.
Peeling Capacity It is determined by the total weight of the cassava loaded for peeling
during the peeling operation.

18
Peeling Efficiency It is determined by computing weight of peels removed over the total
weight of peels.
Performance Productive procedure to measure machine effectiveness and results
Evaluation based on their uses.

19
MATERIALS AND METHODS
Location and Duration of the Study
The study was conducted from January 2020 to July 2020 at the fabricator‟s residence in
Barangay Visayan, Tagum city, Davao del Norte.
Materials Needed in the Study
For Fabrication of the Machine
The materials needed for the fabrication of the machine are available at any local
hardware in the area. These materials include: Stainless sheet, angle bars, round bars, pulley,
V-belts, bolts and nuts, the electric motor as the power source.
For Data Gathering
1. Peeled Cassava as commodities of the study.
2. One (1) digital weighing scale
3. One (1) stopwatch
4. One-unit design cassava peeler.
Materials and Sample Preparation
The materials used during the evaluation are unit of cassava peeler, cut to size cassava
(linear and curve shapes), weighing scale (digital), stopwatch, and tachometer.
The procedures are the following:
1. Set the condition of the modified motorized cassava peeler and check all the parts.
20
2. The cassava tubers must be set near the machine for faster and easier operation.
3. Prepare the cassava base on shapes, linear and curve and select the good quality.
4. Weigh one half (0.5) kg of cassava tubers depending on the shapes for every
replication.
5. Operate the motor, load the selected cassava to the peeler machine.
6. When the operation was done collect the peeled cassava.
7. Weight the peeled cassava in a weighing scale and record the results.
8. Evaluate the capacity and efficiency achieved by the machine.
Working Principle of Modified Motorized Cassava Peeler
This apparatus was designed for peeling cassava. The machine is designed as desktop
equipment. The machine consists of two rotary knife-edges mounted directly in series on an
electric motor. The machine operates on the principle of shear force at relatively high angular
velocity of the rotary knife-edge were peeling blade move parallel to the horizontal axis of the
cassava which enables the contact between the peeling blade and the commodity.
The study was focused on the Modification, Fabrication and Performance evaluation of
motorized cassava peeler where the materials use is made of ordinary materials. The
Operational parameter will be used on the evaluation of the performance of the machine are in
terms of peeling capacity and peeling efficiency on different shapes of cut to size cassava
tubers. Figure 4 and Figure 5 shows the procedural framework and conceptual framework
conducted for the study.

21
Conceptual Design of the Machine
Preparation of Materials
Prototype Fabrication of the Machine
Test and Evaluation
Modification of the Machine
Re-Test and Re-Evaluation
Data Gathering
Data Analysis and Evaluation

Figure 4. Procedural Framework
DEPENDENT VARIABLES INDEPENDENT VARIABLES

1. Shapes of cut to size Peeling Capacity
Cassava Peeling Efficiency
2. Peeling Blade Speed Mechanical Damage
3. Peeling Blade Design Economic Analysis
INTERVENING VARIABLE
1. Design of Peeling Machine

2. Arrangement of Peeler
Figure 5. Conceptual Framework of the Study

22
A chart flow for the procedural framework of this study begins with the conceptualizing
the design followed by the materials preparation for the construction of the design, then
fabrication and assembly of parts, pre-testing and adjustment, sampling, data gathering, data
analysis and evaluation of the study.
Design Criteria and Construction of the Machine
Based on the observations conducted by Hassan (2012) the existing machine has a
good performance in peeling cassava but some of the persistent problem associated with this
cassava peeling machine, particularly that of the varying shapes of the tuber, were not fully
solved. This was taken care of by resizing the tubers to fairly linear dimensions.
This machine will be simple and compact for ease of operation, portability and high
efficiency peeler. In order to make this machine acceptable and affordable by the concerned
users, it was made to be within the buying capacity of local farmers, peel different shapes of cut
to size cassava, made with readily available materials, reduced the labor input in traditional
method of peeling, and the capacity was higher compared to manual operations.
Description of Machine Parts
The cassava peeling machine is shown in Figure 6, 7 and 8. The machine was powered
by ¾ Hp electric motor. It has six major components: peeling blades, hopper, discharge unit,
peeling blades, power unit, and machine frame.

23
Peeling Blades
The peeling blade rotate powered by an electric motor hence generate torque. Though
hardness of the peeling unit is desired because of the intended penetration and abrasion (of the
tuber), the ductility of the material should be adequate to retain a rigid shape when in use.
Hopper
The hopper is the receptacle through which cut to size cassava is admitted into the
machine for peeling.
Discharge Unit
This is a continuation of the peeler‟s frame connected to the hopper where the peels fall.
Power unit
The power unit consists of an electric motor, belt, and pulleys. The electric motor is the
prime mover of the machine. It is a ¾ Hp electric motor. The pulley of the electric motor used
are 3in, 4in, and 5in in diameter. The machine is designed to use an open belt system of type B
for power transmission from the electric motor to the peeling unit. The belt specification is B40.
The electric motor and shaft pulleys serve as the means through which the belt transmits power
from the electric motor to the shaft.

24
Machine Frame
The machine frame carries the components of the machine. It is made from 1 ½ ″ by 1½
″ angle bars were used welded together. The four legs of the frame form the machine stand, and
are bolted to the floor to prevent vibration during operation. The machine frame is 29in long,
16in wide, and 8in high.
Fabrication and Assembly of the Individual Parts
1. Prepare the materials needed in accordance.
2. Fabricate and assemble the different parts:
a) Main Frame – cut the materials as stipulated in the plan and design. Weld the
angle bar to create a stand and support the machine.
b) Peeling Blades –assemble and machine the rollers and shaft in both peeling tools,
then weld the first blade with rolled square bars around the shaft and weld the
second blade with straight short cuts of square bar around the shaft. Figure 6 and 7
shows the fabricated peeling blades.
Figure 6. Peeling Blade Type 1 Figure 7. Peeling Blade Type 2

25
c) Drum Hopper and Exit Chute – cut stainless sheet as stipulated in the plan and
design. Weld the cut stainless sheet to the constructed frame.
3. Assembly of whole parts
a) Use the bolts and nuts to connect blade housing and bearing to the main frame
b) Use the solid stainless round bar as a shaft inside the rotating blade to the frame.
4. Attach the pulley, bearing, belt and bolts and nuts that connected to the motor.
5. Attach and weld the cut stainless sheet to the welded frame.
6. After all parts of the unit had been installed and mounted according to its plan and
design; check them thoroughly before any test run will be tried.
7. Clear all parts especially the frame using sandpaper smoothly and paint the machine by
acrylic paint before any painting job shall be done. At least two applications of paint are
needed.
Peeling Blades
Hopper
Machine Frame
Bearings Peeler Stand
Discharge Unit
Figure 8. Front View of the Modified Cassava Peeler

26
Operation of the Portable Cassava Peeler
1. Prepare all materials needed.
2. Set-up the peeling machine.
3. Evaluate the cassava tube using shape basis.
4. Measure the speed of the portable cassava peeler at time using “Tachometer”.
5. Weight one half (0.5) kg of cassava tubers.
6. Switch the cassava peeler on and carefully load the one half (0.5) kg of cassava to the
feeder.
7. Measure the time of peeling. Record the time when the cassava tuber was loaded to the
feeder and when the cassava was totally peeled.
8. Repeat the operation thrice continually in the same manner to minimize error of closure
and to determine their average peeling capacity and efficiency.
9. Repeat all the treatment above to perform the other treatment combinations.
Design Analysis
Peeling unit design analysis
Weight of Cassava: 0.5kg
Power required to Peel Cassava
P= Fv (equation 1)
where,
P = power to turn the shaft
V = speed
F= Force
F= mass x g x radial distance (equation 2)

27
= 0.5kg x 9.81 x 0.304m
= 1.49 N.m
𝑃 = (1.49 N.m)
=15.60 watts/0.021hp
Factor of Safety: 2 x 0.021 hp = 0.042 hp
Diameter of Pulley
Small pulley diameter (Ds) – 3 inches
Large pulley diameter (Dl) – 5 inches
Speed Transmission
N1 = 80 rpm
N2 = 90 rpm
N3 = 100 rpm
Speed Ratio
SR = (equation 3)
SR =
=
Belt design
Determination of Center distance (C)
For speed ratios less than three (3):

28
𝐶=
= 7 inches
Belt length (Lb):
𝐿𝑏 = + 2𝐶 + (equation 4)
= + 2(7) +
= 27.02 inches or 0.686 meters (B V-belt)
Shaft diameter
A shaft diameter of 1 inch or 25mm is recommended for this operation.
Experimental Design and Layout
The Complete Randomized Design (CRD) and Factorial Design were used in the study
for its experimental design having three (3) factors. Factor 1 composed of Type of blades,
Factor 2 composed of different shape of cassava and Factor 3 composed of different speeds of
the peeler. Each treatment was replicated thrice to minimize error.

29
Table 4. Experimental Design and Layout of Mechanically Operated Cassava Peeler

FACTOR 3
FACTOR 1 (Peeling Blade
FACTOR 2
(Type of Speed)
(Shape of Cassava)
Blades)
T1 T2 T3
(80 rpm) (90 rpm) (100rpm)
Linear T1=B1S1T1 T2=B1S1T2 T3=B1S1T3

1
Curve T4=B1S2T1 T5=B1S2T2 T6=B1S2T3
Linear T7=B2S1T1 T8=B1S1T2 T9=B2S1T3

2
Curve T10=B2S2T1 T11=B2S2T2 T12=B2S2T3
Where: F1 are the Type of blades (B1 and B2)
F2 are the Two (2) different shapes (Linear (S1) and Curve (S2))
F3 are the Three (3) different speeds (rpm) (T1, T2 and T3)
T1-12 number of treatments
Statistical Design
The statistical tool that was used in the study is the Analysis of Variance (ANOVA) to
test the significant difference among the treatment means and the peeling performance; and to
test the significant effect of the independent variables to the dependent variables. The Tukey
Test Method was applied in the study to compare the significant effect among the treatments.
Performance Evaluation
The considerations in machine testing are listed as follows:
1. A minimum of three test trials, with a constant weight of 0.5kg per trial, shall be adopted.
2. The duration of each test trial shall start with the feeding of all test materials into the
intake hopper and ends after the last discharge from the grater blade and shall be
recorded as operating time.

30
During test, all operation data from input to output must be recorded for analysis.
A. Peeling capacity, Cp
This will be determined by the total weight of the peeled cassava per unit time.
(equation 5)
where:
Peeling capacity, (Kg/h)
Total peeled cassava weight, (Kg)
Operating time, (hr.)
B. Peeling efficiency, 𝑃
Peeling efficiency (Pe) will be determined by computing weight of peels removed over
the total weight of peels.
=( ) (equation 6)
where,
Peeling efficiency
Weights of peels remove (Kg)
Total weight of peels (Kg)
Cost and Return Analysis
To determine the cost of the peeled cassava, cost estimate through the performance
specification of the machine. The parameter considered was the depreciation, computed using
the Straight-Line Method (SLM) considering the total investment cost of the Modified Cassava
Peeler machine. The salvage value that is normally 10%, of the initial investment and the useful
lifespan of the machine normally projected to five years.
a. Depreciation
D (equation 7)
where,
SLD = Straight line Depreciation, Php
31
IC = Initial cost, Php

SV = Salvage value (10% of the initial cost), Php
LS = Lifespan, years
b. Interest on Capital (IC)
IC (equation 8)
where:
Net profit (equation 9)
c. Return on investments (ROI)
(ROI) (equation 10)
d. Benefit-cost Ratio (BCR)
(BCR) (equation 7)
e. Electrical energy consumption,
The electrical energy consumption pertains to the amount of electricity that the machine
needs to operate .it is used to find the electrical energy cost that will be paid to operate the
machine.
(equation 11)
where,
= Electrical energy consumption, Wh/Kg
= Power consumed, KW
Time of operation
= Total weight of test material, Kg
32
RESULT AND DISCUSSION
Modified Cassava Peeler
The machine was modified and fabricated as shown in Figure 11. It was designed to
generate good quality and more output in an easy and more convenient way of peeling cassava.
It was made out of corrosion resistant materials and is locally available. It can be operated by
one (1) person to load the cassava to the inlet chute. The frame is made of angle bar as stand
and support of the machine. The inlet of unpeel cassava to be peel and outlet chute for the
peels and the casing were made of stainless sheet to maintain the quality standards of the
products. The cylindrical blades are detachable for ease in cleaning.
Figure 9. Machine Prototype

33
Peeling Capacity of the Machine
The analysis of variance at Appendix Table 5 performed by Assistat showed that there is
a significant interaction (at 5% Level of Significance) of the type of blades use at different
operating speed of the peeler and a significant interaction (at 1% Level of Significance) of the
linear and curve shapes of cassava at different operating speed of the peeler and type of blades
used. This means that the three factors have significant effect to the peeling capacity of the
peeler. Moreover, Tukey Test Analysis was used to determine if the factors have great
implications to the peeling capacity of the machine.
Despite of challenges associated with the peeling stage due to factors that include the
irregularity in the shapes of cassava (Agbetoye, 2005), Table 5 shows that the two types of
peeling blade have a good peeling result in peeling both linear and curve shape of cassava.
This means that the design of the two blades has significant effect to the shapes of cassava.
Hence, the combination of peeling blade type 2 and linear shape of cassava gives the highest
peeling capacity.
Table 5. Tukey Pairwise Interactions on the Peeling Capacity between Three (3) Treatments
– Factor 1 x Factor 2
Shapes of Cassava
Type of Blades
Curve Linear
1 51.7400 aB 71.5000 bA
2 51.2811 aB 100.4444 aA
SMD for columns = 7.59012 SMD for lines = 15.7885
34
Table 6 and 7 shows, both peeling blade type 1 and 2 are best in combination at 90 and
100 rev/min in peeling both linear and curve shape of cassava. However, the highest peeling
capacity is achieved in combination of blade type 2 and linear shape of cassava at 80rev/min.
These findings were in agreement with the research carried out by Osei (2020), stating that the
optimum rotational speed of using blades of knife-peeling machines operates better within 50-
150rpm speed.
Peeling Blade Speed(rpm)
Type of Blades
80 90 100
1 65.3650 bA 60.2433 aA 59.2517 aA
2 112.8683 aA 59.4183 aB 55.3017 aB
Shapes of Cassava
80 90 100
Curve 55.3717 bA 50.3050 aA 48.8550 aA
Linear 122.8617 aA 69.3567 aB 65.6983 aB

Based on the tabulated average data as shown in Table 8, the peeling capacity of the
Modified Peeler Machine was recorded highest in Treatment 7 with a combination of peeling
blade type 2 and linear shape of cassava at peeling blade speed of 80rev/min having a peeling
35
capacity of an average 168.5 kg/hr. Followed by Treatment 1 with a combination of peeling
blade type 1 and curve shape of cassava at the peeling blade speed of 80rpm having a peeling
capacity of an average 71.5 kg/hr. On the other hand, peeling capacity was recorded lowest in
Treatment 6 with a combination of peeling blade type 1 and curve shape of cassava at the
peeling blade speed of 100rev/min having a peeling capacity of an average 47.81 kg/hr. Table
8 also showed that other treatments have comparable peeling capacities which do not differ
statistically.
Table 8. Total Mean Peeling Capacity of the Peeler

(kg/hr)
Treatment Mean
T1 71.50
T2 68.75
T3 68.60
T4 53.57
T5 51.74
T6 47.81
T7 168.5
T8 70.00
T9 62.77
T10 57.17
T11 48.87
T12 50.01
It can be observed that using the two types of blades, good peeling is achieved.
Furthermore, at low speed, the peeling blades come into good contact with the cassava which
increases the peeling capacity of the machine. While at high speed, not all the surfaces of the
cassava come into contact with the peeling blades. This finding is in accordance to Nathan, C.,
et. al (2018) concluded that good peeling is obtainable at low speed of the peeling shaft.
36
Moreover, both the peeling blade type 1 and 2 has a high peeling capacity compared to manual
peeling for skilled person of 25kg/hr.
Peeling Efficiency of the Machine
The machine has been completed and was tested for modification and to verify if the
efficiency of peeling is satisfactory. The peeling efficiency was determined by computing weight
of peels removed over the total weight of peels based on equation 6. Table 12 below
summarizes the mean peeling efficiency of each treatment using the two type of blade use in
peeling linear and curve shape of cassava against the different peeling blade speed.
The analysis of variance (ANOVA) in Appendix Table 6 showed that there were
significant interactions (at 1% level of significance) of the two types of blades use at different
peeling blade speed. The table also showed that there was no significant interaction between
the different peeling blade speed of the peeler and type of blades use to the linear and curve
shapes of cassava. This could be means that linear and curve shapes of cassava have no
significant effect to the peeling efficiency of the machine. On the other hand, the modified peeler
may be able to peel linear and curve shape of cassava tubers without reshaping the tubers to
linear dimension.
Using Tukey Pairwise Comparison Test, factors were determined if it has great
implications to the peeling efficiency of the machine. Table 9 shows that the two types of peeling
blade have a good peeling result in peeling both linear and curve shape of cassava. However,
the combination of peeling blade type 2 in peeling linear and curve shape of cassava gives the
highest peeling efficiency and showed slight difference in using peeling blade type 1.
37
Table 9. Tukey Pairwise Interactions on the Peeling Efficiency between Three (3) Treatments
Shapes of Cassava
Type of Blades
Curve Linear
1 51.7400 Ab 71.5000 bA
2 51.2811 aB 100.4444 aA
Table 10 and 11 shows that peeling efficiency of both peeling blade type 1 and 2 were
highest in combination at 80 and 90rev/min of peeling blade speed in peeling both linear and
curve shape of cassava but found lowest at 100 rev/min of peeling blade speed. This is in
accordance to Egbeocha et al., (2016), states that there is reduction in peeling efficiency with
increased time and speed of operation.
Type of Blades
80 90 100
1 78.6417 bA 63.9433 Bb 41.7783 bC
2 94.3900 aA 83.5000 Ab 66.6667 aC

38

Shapes of Cassava
80 90 100
Curve 84.2417 aA 77.8600 Ab 53.5000 aC
Linear 88.7900 aA 69.5833 aB 54.9450 aC

Table 12 shows the tabulated mean peeling efficiency against the peeling blade speed
of the peeler. As observed, the mean peeling efficiency using peeling blade type 2 is highest at
80 rev/min as seen in Treatment 7 with a combination of linear shape of cassava having a
peeling efficiency of an average 95.56% and gave lowest peeling efficiency in Treatment 9 with
a combination of curve shape of cassava at 100 rev/min having a peeling efficiency of an
average 77.09%. Moreover, Table 12 showed that peeling efficiency in peeling blade type 1 is
highest as seen in Treatment 4 with a combination of curve shape of cassava having a peeling
efficiency of an average 71.56% and gave lowest peeling efficiency in Treatment 6 with a
combination of curve shape of cassava at 100 rev/min having a peeling efficiency of an average
34.09%. The table also showed slight differences to other Treatments for both the linear and
curve shape of cassava and type of blades used at different speed of peeler.
39
Table 12. Total Mean Peeling Efficiency of the Peeler

(%)
Treatment Mean
T1 66.80
T2 54.15
T3 41.78
T4 71.56
T5 58.44
T6 34.09
T7 95.56
T8 81.33
T9 57.78
T10 84.89
T11 84.00
T12 77.78
Based from the table results above, it can be perceived that as the speed of the peeling
blade increases, flesh losses increase, too. This can be attributed to the fact that there is an
inverse relationship between the flesh losses and peeling efficiency of the peeler as the sharp
edges of the blades operating at high speed will definitely shear much of the tubers rather than
the peels resulting in high tuber losses. These findings were in agreement with the research
carried out by Olukunle & Jimoh (2013) that the flesh losses increased with increase in speed
because of the increased number of impacts between the tuber and cutting tools coupled with
surface curvature and irregular shape of tubers which decrease the peeling efficiency of the
peeler.
40
Cost and Return Analysis
Cost estimate was used to evaluate the economic feasibility through the performance
specification of the cassava peeler machine. The parameters considered were the depreciation
as computed by the Straight-Line Method, considering the total investment cost, which include
the cost of the materials used for the fabrication, the salvage value that is normally 10% of the
initial investment, maintenance cost of 10% and the useful lifespan of the machine normally
projected to five years.
It was assumed that the machine would productively operate for 8 hours a day and 260
days per year (Wright, Satrio, & Brown, 2010). A power rate of Php 10.09 was used for electric
bill according to the month of May rate schedule of Davao Light Power Company, Inc. (2008) for
residential buildings. In the Philippines, the mean price of cassava was Php 20php/kg.
Moreover, expenses for the construction of the cassava peeler can be seen on Table 13.
The computation was aided by MS Excel and the results were shown on Table 15. The
depreciating cost of the machine was determined using the Straight-Line Method and was equal
to Php 440. The net present value for five years was Php 43,271.2. The benefit to cost ratio was
1.29 which was greater than one. It means that the annual benefit exceeds the cost and would
generate a cash inflow. Moreover, the cost of investment can be recovered 0.765 years which
was desirable. With the preceding results, it means that the cassava peeler was economically
feasible and desirable for investment.

41
Table 13. Bill of Materials and Specifications in Philippine Peso

Purchase Quantity Unit Price Total
Angle Bar (3/16 x 1”) 2 length 331.00 662.00
Stainless Shafting Bar (1”) 4 length 260.00 1,040.00
Stainless Plain Sheet 1 Roll 2,900.00 2,900.00
Pillow block bearing 6 Pcs 210.00 1,260.00
Pulley (dia. 2.5”) 1 Pcs 150.00 150.00
Pulley (dia. 3”) 1 Pcs 160.00 160.00
Pulley (dia. 4”) 1 Pcs 260.00 260.00
Pulley (dia. 5”) 1 Pcs 300.00 300.00
Paint (red) 1 quartz 110.00 110.00
Paint (silver) 1 quartz 190.00 190.00
Belts(B40) 1 Pcs 60.00 60.00
Sprocket (428 x14t) 3 Pcs 50.00 150.00
Sprocket (428 x15t) 1 Pcs 99.00 99.00
G sheet (1.0mm x 4 x‟8‟) 1 Pcs 3,200.00 3,200.00
Liquor Thinner (75ml) 1 bottle 50.00 50.00
Bolts and Nuts (5/16 x 1) 10 Pcs 15.00 150.00
Bolts and Nuts (7/16 x 2) 10 Pcs 17.00 170.00
Others 2,000.00 2,000.00
Labor 10,000.00 10,000.00
Total 21,000.00
Table 14. Basic Assumptions

ITEM VALUE
1. Service Load 57,820 kg/year
2. Capacity of Equipment
a. Cassava Peeler 60.23 kg/hr
3. Cost of equipment and shed:

Cassava Peeler P21, 000 .00
3/4-hp induction motor (rent) P1, 000.00
Total: P22, 000.00
4. Estimated life 5 years

5. Electricity Consumption 75.86 kW-hr
6. Price of Electricity P15.00/kW-hr
7. Wages:
Labor P350.00/ man-day
8. Operation per year 5

42
9. Price of Cassava P20/kg

10. Repair and maintenance 10% of IC
11. Salvage value 10% of IC
12. Tax and Insurance 7.5% of IC
13. Interest rate 24%
14. Amortization 3 equal payments/year for 3 yrs.
Table 15. Costs and Returns Analysis

ITEM VALUE (Pesos)
A. Fixed cost:
Depreciation 440.0
Interest on investment 2,904
Repair and maintenance 2,200
Tax and insurance 1,650
Total Fixed Cost: 8,714
Variable cost:
Wages 84,000.
Electricity 9,185.16
Transportation 28,800
Total Variable Cost: 126,454.8
B. Returns:
Peeled Cassava 180,000
Total Returns: 180,000
A. Fixed Costs:
1. D = = = P440 SV = 10% of IC
2. IOI = xr= x 0.24 = P2,904
3. R & M = x 0.10 = P2,200
4. T & I = x 0.075 = P1,650
B. Variable Costs:
1. Wages = P350/ man-day x 20days/ month x 12months/ year = P84,000
2. Electricity = 75.86 kW-hr x P10.09/ kW-hr = P 765.43

43
= P 765.43/ month x 12months/ year = 9,185.16
3. Transportation = P150/ day x 20days/ month x 12months/ year = P28,800
Table 16. Payback Period Calculations

Gross Net
YEAR IC FC* TVC TC YEARS
Benefits Benefits
1 22,000 10274 126454.8 148454.8 180000 (31545.2)
2 - 10274 126454.8 136728.8 180000 43271.2
3 - 10274 126454.8 133208.8 180000 43271.2
4 - 10274 126454.8 133208.8 180000 43271.2
5 - 10274 126454.8 133208.8 180000 43271.2
Salvage value at end of fifth year: 2200.00
Total net benefits (5 years) 143739.6
Average annual net benefits 28747.92
Payback period (PBP, yrs) (using eqn. 3) 0.765
* Depreciation cost was deleted from fixed cost to prevent double accounting since initial
capital had been included in the computation already. Or remove IC during the 1st year and
include depreciation each year for 5 years.
FC* = FC – D = P10, 714– P440= P 10,274
PBP = = = 0.765 yrs. ≈9months
Table 17. Benefit – Cost Ratio Calculations

YEAR
ITEM TOTAL
0 1 2 3 4 5
Cash Inflow 0 180,000 180,000 180,000 180,000 180,000
(benefits)
Cash Outflow
(costs)
Equip. & motor 22,000 - - - - -
Operating Cost* - 131, 824.8 131, 824.8 131, 824.8 131, 824.8 131, 824.8
Amortization - 7, 333.33 7, 333.33 7, 333.33 - -
44
Total: 22,000 139,158.1 139,158.1 139,158.1 131, 824.8 131, 824.8
Net Cash Flow - 40,841.9 40,841.9 40,841.9 48,175.2 48,175.2

22,000
Discount Factor 1.0 0.806 0.650 0.524 0.422 0.341

(24%)
Present Worth
Benefits
0 145,080 117,000 94,320 75,960 61,380 493,740
Present Worth
Costs
22,000 112,161.4 90,452.77 72,918.84 58,724.72 47452.91 381,710.7
BCR 1.29
* Depreciation and Interest on Investment are not included in the Operating Cost to prevent
double accounting. Depreciation is taken care of by the inclusion of Investment Cost (equipment
and shed). Interest on Investment is taken care of by the Discount Factor.
Operating Cost* = (FC + VC) – (D + IOI) = (8,714+ 126,454.8) – (440+2,904) = P131, 824.8
Amortization = = P7, 333.33 BCR = = 1.29

45
SUMMARY, CONCLUSION AND RECOMMENDATION
The study was conducted for the modification, fabrication and evaluation of the
performance of cassava peeler machine in different level of speed and peeling blades applied to
the crop. The study aimed: (1) to modify and fabricate a Cassava peeler Machine; (2) to
determine the effect of different types of peeling blades, speeds of peeler, and shapes of cut on
the peeling capacity and peeling efficiency of the peeler; and (3) to perform cost and return
analysis.
The study was conducted from January 2020 to July 2020 at the fabricator‟s residence in
Barangay Visayan, Tagum city, Davao del Norte.
Analysis of variance was used to test the significant difference between the
performances of the cassava peeler machine. The data collected was analyzed and determine
using Turkey‟s-test. Cost analysis was also performed to determine the benefit-cost ratio of the
peeler.
Results on the peeling capacity and efficiency of the peeler basis showed that the
combination of peeling blade type 2 and linear shape of cassava at 80rev/min (T7) was claimed
to be the best among the treatments conducted. On the other hand, combination of peeling
blade type 1 and curve shape of cassava at 100rev/min (T6) gave the poorest treatment among
all treatments conducted. Hence, the peeling capacity and efficiency of the machine is high
compared to the already existing one.
The Marginal Benefit-Cost Ratio of the modified cassava peeling machine was estimated
into 1.29. All materials needed in the fabrication of the mechanically operated cassava peeler
machine are locally available in the market.
The study gave an excellent result from the two cassava peeling blades
developed, the peeling blade type 2 gave better values of average mass of peeled cassava
tubers, average mass of cassava peels, peeling efficiency, and peeling capacity on both curves
46
and linear tubers than peeling blade type 1. The average mass of flesh loss and average mass
of unpeeled cassava tubers were recorded highest with cassava peeling blade type 1 compared
to type 2 peeling blade. It was concluded that peeling performance of the peeler is greatly
influenced by the speed of the peeling blade and slow speed creates enough peeling time for
the knives to penetrate the peels effectively for better peeling.
Based on the result during the study, it is recommended to:
1. Water should be employed in the design of the cassava peeling machine to clean the
surfaces of peeled cassava and to minimize the clogging of the cassava flesh and
peels to the peeling blade surfaces.
2. Pusher cover should be improvised to help prevent risk for the operator when in
peeling operations.
47
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51
APPENDICES
52
APPENDIX TABLES
Appendix Table 1. Test Results of Cassava Peeler Tested in Three (3) levels of speed (rpm) on
First Blade– Linear Shape
Wt. of Wt. of Wt. of Wt. of

Wt. of Peeling Wt. of
Peeled Peels and Peels not Flesh
rpm Replication Tubers Period Peels
Tubers Flesh Loss Peeled Loss
(kg) (sec) (kg)
(kg) (kg) (kg) (kg)
T1R1 0.5 0.445 21 0.055 0.005 0.0111 0.044
80 T1R2 0.5 0.430 21 0.070 0.005 0.0121 0.058
T1R3 0.5 0.430 19 0.070 0.005 0.0215 0.049
T2R1 0.5 0.440 23 0.060 0.003 0.0330 0.027
90 T2R2 0.5 0.435 26 0.065 0.003 0.0330 0.032
T2R3 0.5 0.450 21 0.050 0.003 0.0123 0.037
T3R1 0.5 0.445 25 0.060 0.003 0.0220 0.038
100 T3R2 0.5 0.445 23 0.050 0.005 0.0120 0.038
T3R3 0.5 0.445 23 0.040 0.003 0.0220 0.018
First Blade – Curve Shape

(kg) (sec) (kg)
(kg) (kg) (kg) (kg)
T4R1 0.5 0.415 28 0.085 0.02 0.027 0.058
80 T4R2 0.5 0.415 28 0.085 0.03 0.022 0.063
T4R3 0.5 0.435 29 0.065 0.01 0.025 0.040

53
T5R1 0.5 0.440 31 0.06 0.005 0.0315 0.029
90 T5R2 0.5 0.415 31 0.085 0.005 0.0235 0.062
T5R3 0.5 0.435 28 0.065 0.003 0.0235 0.042
T6R1 0.5 0.445 29 0.055 0.005 0.0321 0.023
100 T6R2 0.5 0.445 39 0.055 0.005 0.0350 0.020
T6R3 0.5 0.445 30 0.055 0.005 0.0212 0.034
Second Blade – Linear Shape

(kg) (sec) (kg)
(kg) (kg) (kg) (kg)
T7R1 0.5 0.420 8 0.085 0.002 0.016 0.069
80 T7R2 0.5 0.420 14 0.080 0.001 0.013 0.067
T7R3 0.5 0.410 7 0.090 0.001 0.017 0.073
T8R1 0.5 0.415 20 0.085 0.002 0.017 0.068
90 T8R2 0.5 0.420 24 0.080 0.004 0.019 0.061
T8R3 0.5 0.421 21 0.079 0.003 0.019 0.06
T9R1 0.5 0.425 24 0.075 0.002 0.025 0.050
100 T9R2 0.5 0.415 26 0.085 0.004 0.025 0.060
T9R3 0.5 0.410 22 0.090 0.001 0.025 0.065

54
Second Blade – Curve Shape

(kg) (sec) (kg)
(kg) (kg) (kg) (kg)
T10R1 0.5 0.400 26 0.100 0.01 0.0310 0.069
80 T10R2 0.5 0.395 24 0.105 0.02 0.0310 0.074
T10R3 0.5 0.395 25 0.105 0.01 0.0330 0.072
T11R1 0.5 0.415 29 0.085 0.003 0.0250 0.06
90 T11R2 0.5 0.415 30 0.085 0.005 0.0270 0.058
T11R3 0.5 0.390 31 0.110 0.004 0.0450 0.065
T12R1 0.5 0.410 31 0.090 0.002 0.0450 0.045
100 T12R2 0.5 0.400 31 0.100 0.004 0.0450 0.055
T12R3 0.5 0.425 31 0.075 0.005 0.0450 0.030
Appendix Table 5. Analysis of Variance on the Effects of Three (3) Levels of Operating Speed
on the Capacity of the Machine
V.S. D.F. S.S. S.A. F
Factor 1 – F1 1 1825.71047 1825.71047 6.9386 *

Factor 2 – F2 1 10688.45823 10688.45823 40.6214 **
Factor 3 – F3 2 7511.87761 3755.93880 14.2744 **
Int. F1xF2 1 1945.25103 1945.25103 7.3929 *
Int. F1xF3 2 4992.83894 2496.41947 9.4876 **
Int. F2xF3 2 4916.23372 2458.11686 9.3421 **
Int. F1x2x3 2 3860.91172 1930.45586 7.3367 **
Treatments 11 35741.28170 3249.20743 12.3486 **
Error 24 6314.97073 263.12378
55
Total 35 42056.25243
** Significative at a level of 1% of probability (p<.01)
* Significative at a level of 5% of probability (.01=<p<.05)
ns Non-significative (p>=.05)
Appendix Table 6. Analysis of Variance on the Effects of Three (3) Levels of Operating Speed
on the Efficiency of the Machine
V.S. D.F. S.S. S.A. F
Factor 1 – F1 1 3623.23738 3623.23738 68.9783 **

Factor 2 – F2 1 129.50440 129.50440 2.4655 ns
Factor 3 – F3 2 6347.07032 3173.53516 60.4170 **
Int. F1xF2 1 970.94560 970.94560 18.4846 **
Int. F1xF3 2 126.46967 63.23484 1.2039 ns
Int. F2xF3 2 144.33132 72.16566 1.3739 ns
Int. F1x2x3 2 321.30605 160.65302 3.0585 ns
Treatments 11 11662.86473 1060.26043 20.1850 **
Error 24 1260.65207 52.52717
Total 35 12923.51680
** Significative at a level of 1% of probability (p<.01)
* Significative at a level of 5% of probability (.01=<p<.05)
ns Non-significative (p>=.05)
56
APPENDIX FIGURES
Appendix Figure 1. All three (3) Treatments of peeled cassava (Linear shape) using peeling
blade type 1
57
Appendix Figure 2. All three (3) Treatments of peeled cassava (Curve shape) using
Appendix Figure 3. Losses (Unpeeled Cassava) using peeling blade type 1

58
Appendix Figure 4. All three (3) Treatments of peeled cassava (Linear shape) using
59
Appendix Figure 5. All three (3) Treatments of peeled cassava (Curve shape) using peeling
blade type 2
Appendix Figure 6. Losses (Unpeeled Cassava) using peeling blade type 2

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MODIFICATION, FABRICATION AND PERFORMANCE EVALUATION OF

MARJORE MILAGROSA CABALLERO

THESIS MANUSCRIPT SUBMITTED TO THE FACULTY OF THE AGRICULTURAL

BACHELOR OF SCIENCE IN AGRICULTURAL ENGINEERING

Thesis manuscript attached hereto entitled “MODIFICATION, FABRICATION AND

RUEL F. TUYOGON RUBEN V. CANTONES

Accepted as partial fulfillment of the requirement for the degree of BACHELOR OF

The piece of work wholeheartedly dedicated to all of you.

REVIEW OF RELATED LITERATURE

MATERIALS AND METHODS

RESULT AND DISCUSSION

SUMMARY, CONCLUSION AND RECOMMENDATION 45

1 Mechanization in Various Crops in 2012 4

2 Projected per capita supply and consumption of root and tuber 14

3 Cassava area, production and yield in the various regions of the 15

4 Experimental Design and Layout of Mechanically Operated 29

5 Tukey Pairwise Interactions on the Peeling Capacity between 33

6 Tukey Pairwise Interactions on the Peeling Capacity between 34

7 Tukey Pairwise Interactions on the Peeling Capacity between 34

8 Total Mean Peeling Capacity of the Peeler (kg/sec) 35

9 Tukey Pairwise Interactions on the Peeling efficiency between 37

10 Tukey Pairwise Interactions on the Peeling Efficiency between 37

11 Tukey Pairwise Interactions on the Peeling Efficiency between 38

12 Total Mean Peeling Efficiency of the Peeler (%) 39

13 Bill of Materials and specifications 41

15 Cost and Returns Analysis 42

16 Payback Period Calculations 43

17 Benefit – Cost Ratio Calculations 43

1 Schematic diagram depicting the processing of cassava storage 7

2 A model of the cassava peeling machine designed by Pius et. al 10

3 Cassava peeling machine by Oluwole O. O. et.al 11

5 Conceptual Framework of the Study 21

6 Peeling Blade Type 1 24

7 Peeling Blade Type 2 24

8 Front View of the Modified Cassava Peeler 25

1 Test Results of Cassava Peeler Tested in Three (3) levels of 52

2 Test Results of Cassava Peeler Tested in Three (3) levels of 52

3 Test Results of Cassava Peeler Tested in Three (3) levels of 53

4 Test Results of Cassava Peeler Tested in Three (3) levels of 54

5 Analysis of Variance on the Effects of Three (3) Levels of 54

6 Analysis of Variance on the Effects of Three (3) Levels of 55

1 All three (3) Treatments of peeled cassava (Linear shape) using 56

2 All three (3) Treatments of peeled cassava (Curve shape) using 57

3 Losses (Unpeeled Cassava) using peeling blade type 1 57

4 All three (3) Treatments of peeled cassava (Linear shape) using 58

5 All three (3) Treatments of peeled cassava (Curve shape) using 59

6 Losses (Unpeeled Cassava) using peeling blade type 2 59

CABALLERO, MARJORE M. 2020. MODIFICATION, FABRICATION AND

Adviser: RYAN M. ABENOJA

Keywords: Perishable, Peeling, Root crops, deteriorates, mechanization

Background of the Study

from rural areas where it is grown.

Despite of these several improvements in the cassava peeling process, Philippines is

Objectives of the Study

Specifically, this aims to:

1. To modify and fabricate a Cassava Peeler;

3. To perform the cost and return analysis.

REVIEW OF RELATED LITERATURE

Mechanization of Root Crops in the Philippines

in rice and corn (Suministrado & Domingo, 2009).

To reduce postharvest losses, it is recommended that researchers and engineers should

government is focusing agricultural mechanization under the Department of Agriculture and

agricultural practices in the country and to increase yield production.