Values of Cassava Tuber Peels Produced in the Farms and Home-Scale Snack Food Industries as Feed Based on Yield Rate, Crude Nutrient, and Mineral Composition

Abstract

The Payakumbuh region is an important tourist destination in West Sumatra. They produce various snack food made from cassava tubers, producing a large cassava peel as a by-product. The research aimed to study the meal yield rate, crude nutrient, fiber fraction, and mineral composition of cassava peels as by-products of cassava farm and snack food industries. Twenty cassava farms and ten snack food industries were visited, and the owners were interviewed for data on the type of cassava used, products, and handling of cassava peel. The quantity of cassava peel produced and potentially used as feed was recorded. Samples of fresh peels from three different varieties and tuber sizes were collected, weighed, dried, and ground in meal form to determine the meal yield rates and analyze for dry matter (DM) content, crude nutrient, fiber fraction, and mineral composition. Results found three cassava cultivars used to produce snack foods, i.e., black, bread, and sticky cassava. The percentage of fresh peel and meal yield rates ranged from 16.4-16.7% and 21.9-26.9%, respectively. DM and crude protein content varied between 23.8 to 27.0% and 9.3 to 11.2%, respectively. Bread cassava peels showed the highest DM, ash, and ADF content. Cassava peel contained considerably high Fe and was a good source of K, Mg, P, Na, Mn, and Zn.