Olaniyan S A, Hussein J B, Oke M O, Akinwande B A, Workneh T S, Ayodele M, Adeyemi I A
Department of Food Science, Faculty of Food and Consumer Sciences, Ladoke Akintola University of Technology, Ogbomoso, P.M.B. 4000, Oyo State, Nigeria.
Department of Food Science and Technology, Faculty of Agriculture, Modibbo Adama University, Yola, P.M.B. 2076, Adamawa State, Nigeria.
Environ Monit Assess. 2025 Apr 10;197(5):533. doi: 10.1007/s10661-025-13951-5.
Cassava offers by-products of processing such as peels and effluents, which seldom are disposed of without proper treatments. These by-products are rich in organic matter and cyanogenic compounds, which can be potentially hazardous to the environment. For sustainable waste management and ecological balance, a systematic investigation was carried out to analyse the physicochemical properties of cassava peels and effluents and their effects on biodiversity. Standard methods were utilised to analyse these parameters. The results for the effluents ranged from 3.41-3.81 for pH, 2467.10-3630.97 mg/L for biochemical oxygen demand (BOD), 2715.10-3329.90 mg/L for total solids (TS), 1888.20-2235.00 mg/L for total suspended solids (TSS), 869.00-1244.40 mg/L for total dissolved solids (TDS), 3.64-4.85 ppm for cyanide (HCN), and 0.11-0.21 mg/L for total nitrogen (total N). The chemical composition of the cassava peels showed ranges of 85.64-89.81% for dry matter, 12.00-19.50% for crude protein, 3.70-6.00% for crude fat, 2.67-4.59% for ash, 13.00-15.70% for crude fibre, 4.15-7.89% for sugar, 26.36-44.34% for starch, 11.17-12.87% for amylose, and 0.80-14.90 ppm for cyanide content. The analysis revealed that some of the characteristics of the cassava peels and effluents exceeded the standards set by the Federal Environmental Protection Agency of Nigeria (FEPA) and the World Health Organisation (WHO) for drinking water and aquatic life. This study suggests that waste from these processing centres has contributed to environmental pollution in the surrounding communities. Therefore, effective waste management practices are recommended to prevent further environmental degradation.
木薯加工会产生如外皮和废水等副产品，如果不经过适当处理，这些副产品很少会被妥善处置。这些副产品富含有机物和氰化物，可能会对环境造成潜在危害。为了实现可持续的废物管理和生态平衡，我们进行了系统调查，以分析木薯外皮和废水的物理化学性质及其对生物多样性的影响。我们使用标准方法来分析这些参数。废水的分析结果如下：pH值为3.41 - 3.81，生化需氧量（BOD）为2467.10 - 3630.97毫克/升，总固体（TS）为2715.10 - 3329.90毫克/升，总悬浮固体（TSS）为1888.20 - 2235.00毫克/升，总溶解固体（TDS）为869.00 - 1244.40毫克/升，氰化物（HCN）为3.64 - 4.85 ppm，总氮（总N）为0.11 - 0.21毫克/升。木薯外皮的化学成分显示，干物质含量为85.64 - 89.81%，粗蛋白含量为12.00 - 19.50%，粗脂肪含量为3.70 - 6.00%，灰分含量为2.67 - 4.59%，粗纤维含量为13.00 - 15.70%，糖含量为4.15 - 7.89%，淀粉含量为26.36 - 44.34%，直链淀粉含量为11.17 - 12.87%，氰化物含量为0.80 - 14.90 ppm。分析表明，木薯外皮和废水的一些特性超过了尼日利亚联邦环境保护局（FEPA）和世界卫生组织（WHO）为饮用水和水生生物设定的标准。这项研究表明，这些加工中心产生的废物对周边社区的环境污染有一定影响。因此，建议采取有效的废物管理措施，以防止环境进一步恶化。
