Open access peer-reviewed Edited Volume

Cassava

Simeon Achinewhu

Rivers State University of Science and Technology

Emeritus Professor of Food Science and Technology with a specialty in Food and Nutritional Biochemistry. He was previously Vice-Chancellor of the Rivers State University, Nigeria, a fellow of the International Academy of Food Science and Technology and the Nigerian Institute of Food Science and Technology.

Covering

Tapioca Starch Cassava Residues Functional Properties Cassava Varieties Drying Parameters Fermented Ground Cassava Heat Load Moisture Content Thermal Radiation Seasonal Variations Cassava

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About the book

Many cassava producing nations lack sustainable energy availability and sufficiency. Just 10% of the population in Haiti receives power from the national electric grid. The proportion is 7% for Mozambique. In both countries, deforestation is extensive due to dependence on wood and charcoal for 70-85% of energy requirements respectively. In the case of Ghana, although biomass accounts for 64% of National energy supply, the dependence on primary biomass energy sources like wood and charcoal has led to increased loss of biodiversity, soil erosion, and health problems. Prospects for the use of cassava peeling residues as a source of biomethane to mitigate these constraints have received little attention. The advantages and benefits of biomass energy were explored, along with the potential for cassava as a feedstock and rationale for anaerobic digestion are highlighted. Depending on the quantity of cassava root processed by individual countries, the energy recovered from cassava peeling residues could satisfy up to 100% of National energy requirements.

Publishing process

Book initiated and editor appointed

Date completed: September 24th 2020

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: December 21st 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: March 11th 2021

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: May 10th 2021

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About the editor

Simeon Achinewhu

Rivers State University of Science and Technology

Dr. Simeon Achinewhu is Emeritus Prof of Food Science and Technology with a specialty in Food and Nutritional Biochemistry. He was a Vice-Chancellor of the Rivers states University, Port Harcourt, Nigeria. Dr. Achinewhu held positions in the same University as Director of an Institute, Head of Department, Dean of Agric Faculty, Dean Post Graduate school. He is a Fellow International Academy of Food Science and Technology, a Fellow of Nigerian Institute of Food Science, Nutrition Society of Nigeria, and a fellow of the Nigerian Institute of Management.

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