Cassava tuber is an essential staple crop in tropical regions with versatile applications in the food, feed, and industrial sectors. However, its high moisture content and perishable nature necessitate efficient preservation methods to extend its shelf life and enhance its value. Pre-drying, drying, and post-drying processes play pivotal roles in maintaining the quality and usability of cassava products. This review comprehensively examines the current status and future directions in the pre-drying, drying, and post-drying processes of cassava tuber. Various pre-drying or pretreatment methods and drying techniques are evaluated for their impacts on drying kinetics and product quality. Additionally, challenges and limitations in achieving high-quality processing of cassava flour are identified. Future directions in cassava drying methods emphasize the integration of combined pre-drying and drying techniques to optimize resource utilization and processing efficiency. Furthermore, the adoption of advanced online measurement and control technologies in drying equipment is highlighted for real-time monitoring and optimization of drying parameters. The importance of optimizing existing processes to establish a comprehensive cassava industrial chain and foster the development of the cassava deep-processing industry is emphasized. This review provides valuable insights into the current trends and future prospects in cassava drying technologies, aiming to facilitate sustainable and efficient utilization of cassava resources for various applications.

The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85–74.14 °C) and drying time (3.96–11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava tubers. The value moisture content of cassava flour was between 6.22% and 11.07%, whereas the observed whiteness index in cassava flour ranged from 72.62 to 92.67 in all pretreated cassava flour samples. Through analysis of variance, each drying factor, their interaction, and all squared terms had a substantial impact on moisture content and whiteness index. The optimized values for drying temperature and drying time for each pretreated cassava flour were 70 °C and 10 h, respectively. The microstructure showed a non-gelatinized, relatively homogeneous in size and shape sample with pretreatment soaked in distilled water at room temperature. These study results are relevant to the development of more sustainable cassava flour production.

Perishable commodities like cassava necessitate effective postharvest preservation for various industrial applications. Hence, optimizing pretreatment processes and modeling drying kinetics hold paramount importance. This study aimed to optimize cassava pretreatment using the central composite design of a response surface methodology while also assessing microstructure and dehydration kinetics. Diverse chemical and thermal pretreatments were explored, encompassing sodium metabisulfite concentrations (0–4% w/w), citric acid concentrations (0–4% w/w), and blanching time (0–4 min). The four investigated responses were moisture content, whiteness index, activation energy (E_a), and effective moisture diffusivity (D_eff). Employing five established drying models, suitability was appraised after optimal pretreatment conditions were determined. The findings revealed that moisture content ranged from 5.82 to 9.42% db, whereas the whiteness index ranged from 87.16 to 94.23. D_eff and E_a ranged from 5.06 × 10⁻⁹ to 6.71 × 10⁻⁹ m²/s and 29.65–33.28 kJ/mol, respectively. The optimal pretreatment conditions for dried cassava were identified by optimizing the use of 1.31% citric acid, 1.03% sodium metabisulfite, and blanching time for 1.01 min. The microstructure indicated that particular chemical and thermal pretreatment configurations yielded particles in the shape of circular and elliptical granules. The logarithmic model provided the most accurate description of the dehydration kinetics, with the highest R² value (0.9859) and the lowest χ², RSME, and SSE values of 0.0351, 0.0015, and 0.0123, respectively.

Cassava (Manihot esculenta Crantz) is the most important carbohydrate food source in third place within the tropical regions, after rice and maize. One of the derived products is fermented cassava flour which is processed using cell modification of cassava. The focus of this study was to compare the effect of fermentation using Saccharomyces cereviseae and Rhizopus oryzae in the production of fermented cassava flour. Physicochemical properties of fermented cassava flour using Saccharomyces cereviseae were then determined and compared with the fermented cassava flour using Rhizopus oryzae. The results showed that the fermented cassava flour using Rhizopus oryzae had yield 34.89%, moisture content 8.34%, starch content 49.11% and whiteness 82.49%. The results microstructure analyzed using Scanning Electron Microscopy showed an alteration in the starch granules of fermented cassava flour using Saccharomyces cereviseae. When compared to the fermented cassava flour using Rhizopus oryzae, it had a lower whiteness than fermented cassava flour using Saccharomyces cereviseae, which was 83.14%. These results indicate that fermentation on cassava within 72 hours could provide a greater extent of modification cassava flour.