TABLE OF CONTENT

i. Cover Page
ii. Title Page
iii. Declaration
iv. Approval Page
v. Declaration Page
vi. Abstract
vii. Table of Content
viii. List of Tales
ix. List of Figures

1.0. CHAPTER ONE (Introduction)

1.1. Background of the Study
1.2. Statement of the Study
1.3. Objectives of the Study
1.4. Scope of the Study
1.5. Significance of the study

2.0. CHAPTER TWO (Literature Review)

2.1. Review of the related literature (Sub Theme)

3.0. CHAPTER THREE (Research Methodology)

3.1. Methodology
3.2. Requirement Analysis Modeling
3.3. Data and Processing Modeling
3.4. Design Consideration (User Interface design, data design
and System design)
3.5. Design Architecture/Conceptual Design and detail design of
the proposed System

4.0. CHAPTER FOUR(Implement and Evaluation)

4.1. System Hardware Requirement
4.2. Implementation Procedure
4.3. Evaluation of Result (Graphically or analytically)
4.4. Discussion of Result
5.0. CHAPTER FIVE ( Discussion and Conclusion )
5.1. Summary of Finding
5.2. Conclusion
5.3. Limitation of the Study
5.4. Recommendation
5.5. Contribution(s) to Knowledge
Reference

Abstract
 Different categories of wastes and residues generated during cassava
processing must be properly managed so as not to constitute environmental
hazard. The huge cost of treatment and disposal create avenue for
alternative uses to be explored. This study reviewed the various value
added products which can be produced from cassava wastes substrate
as feed-stock for bio-energy. Theoretically, it was estimated that one
kilogram of cassava peelings will yield 118 g of bio-methane and 226 g of
bio-ethanol, one liter of cassava wastewater will yield 16 g and 9 g of bio-
ethanol and bio-methane, respectively.

1.0 Background of the Study

Cassava (Manihot esculenta Crantz) is a basic staple food vital for the
livelihood of up to 500 million farmers and countless processors and traders
around the world (Plucknett et al., 2000). The plant is very robust, resistant
to drought and cassava production does not require high inputs. Cassava
originated in South America where it was domesticated 2,000-4,000 years
B.C. and was introduced into Africa in the 16th century by the Portuguese
(Jones, 1959; Fauquet and Fargette, 1990). In the 18th century it was
introduced to the east coast of Africa and the Indian Ocean Islands of
Zanzibar, Madagascar and R_eunion. The total world cassava production in
the year 2002 was 184,852,540 metric tonnes (t), with 100,689,149 t being
produced in Africa alone (FAO, 2003). FAO projections are that the global
area devoted to cassava by 2005 will be 18.6 million, with Africa accounting
for 11.9 million ha (FAO, 1997a). Furthermore, it is estimated that the
introduction of high-yielding varieties, improved pest and disease control and
better processing methods could increase cassava production in Africa by
150% by the year 2015 (FAO, 2000).

Maize (Zea Mays), also known as corn in North American English, is a tail stout grass that
produces cereal grain. It was domesticated by indigenous people in Southern Mexico about
9,000 years ago from wild teosinte. Maize relies on Human for its propagation; it has become
a staple food in many part of the world, with the total production of maize surpassing that of
wheat. maize is cultivated throughout the world; a greater weight of maize is produced each
year than any other grain. In 2020, world production was 1.1 billion tonnes. The ears yield
grain, known as kernels or seeds in modern commercial varieties can be of many color
(Okafor and Adewale, 2018; Eneje et al., 2015).
 1. INTRODUCTION

Waste generation is a key environmental issue in all food processing

industries, including cassava processing industries. The continuous growth
and thriving of cassava processing businesses in most developing countries
have resulted in the generation of large amounts of cassava processing
wastes and residues. There are basically four categories of wastes and
residues during cassava processing: (i) peels from initial processing (ii)
fibrous by-products from crushing and sieving (iii) settling starch residues
and cassava processing bagasse and (iv) wastewater effluents. The cost
of treatment and disposal of these wastes and residues constitute a huge
financial burden to the cassava processing industries in rural regions of
developing countries.

As a result of this challenge, rural cassava processors resort to indiscriminate

disposal of cassava processing wastes into the environment and water
bodies without any form of treatment, leading to the alteration of the
receiving water bodies and ecological systems. These wastes are known
to have high levels of Chemical Oxygen Demand (COD), Biochemical
Oxygen Demand (BOD) and are often laden with suspended solids that
are toxic From the foregoing, there is a need for a better management
and utilization of these wastes and residues. Due to their rich organic nature,
cassava wastes can serve as substrate for microbial processes in the
production of different products (Siddhartha et al., 2012). Attention has been
given by some researchers (Budiyon and Kusworo, 2011; Zhan et al., 2016;
Ozoegwu et al., 2017) to producing products such as organic acid, flavor
and aroma compounds, methane and hydrogen gas, enzymes, ethanol,
lactic acid, bio-surfactant, polyhydroxyalkanoate, essential oils, xathan gum
and fertilizer from cassava bagasse, peels and wastewater (Siddhartha
et al., 2012). The use of cassava wastes as feedstock for methane (biogas)
production could be a viable alternative to firewood (Coker et al., 2014).
The aim of this study, therefore, is to review the various value added
products which can be produced from cassava wastes and residues
(peels, bagasse, stillage and waste waters) as feed-stock for bio-energy.
 1.2. Statement of the study

The importance of Agriculture and cereal crop to the Nigerian economy

cannot be over emphazied. Fabunmi and Agbolnahor (2012), reported that
agriculture is the simplest lastest contributor to the well being of the rural
poor in Nigeria, sustaining about 86% percentage of rural household in the
country and a major source of domestic food consumed, contributing about
46% percentage to the gros domenstic product of the economy with the
main staple food produced in the large qualities which include maize,
sorghum, rice millet, et etc.

This is to explore of cassava for valuable end product, including food, feed
and industrial application by assessing current trends and opportunities in
production and processing, identifying market demands and opportunities,
evaluating challenges and imitation and developing strategies for
sustainable production and processing agriculture development, food
security and industrial growth.

1.3. Objectives of the study

Maize end valuable product:
i. To create corn based animal feed with improved nutritional
content.
ii. To produce corn oil for industrial and culinary application.
iii. To improved product quantity and shelf life.
iv. To support industrial development and economic growth.
v. To enhanced rural livelihood through corn value chain
development.

Cassava end valuable product:

i. To produce high quality cassava four fro baking and food

application.
ii. To develop sustained cassava starch based biodegradable
plastic.
iii. To produce bieothanol from cassava for renewable energy
sources.
iv. To develop cassava based textiles and paper product.
v. To create cassava based cosmetic and personal care
products.
 1.4. Scope of the Study

Maize have established itself as a very significant component of the farming

system and determine the cropping pattern of the predominately peasent
farmers especially in Udi Local Government Area, Enugu. This study work
owever can be of great help to those have a little or no knowledge maize
production, it could be valuable to people who are interested in going into
maize farming, this study is to analyze the current state of cassava
production and processing in Nigeria, examine the potential of cassava as a
source of value-added products, and identify the factors that influence
cassava production and processing in Nigeria.

To investigate the current processing methods and technologies used in the

cassava value chain in Nigeria, including the impact of traditional and
modern methods on product quality and marketability (Fakayode et al.,
2016; Okafor and Adewale, 2018).
To evaluate the economic and social impact of cassava production and
processing in Nigeria, including the potential for rural development and
poverty reduction (Oyeleke et al., 2019; Adeoti et al., 2020).
 2.0. Chapter Two
2.1. Literature review

Adeoti et al. (2020) conducted a study on the impact of improved cassava

varieties on rural poverty in Nigeria and found that adoption of improved
varieties led to an increase in yield and income for smallholder farmers.
Eneje et al. (2015) examined the potential of cassava in food security and
rural development in Nigeria and found that cassava-based industries could
create employment opportunities and stimulate economic growth. Oyeleke
et al. (2019) examined the effect of improved corn varieties on rural
livelihoods in Nigeria and found that the adoption of improved varieties
increased yield and income for smallholder farmers. Fakayode et al. (2016)
studied the constraints to cassava and corn production in Nigeria and found
that the availability of improved varieties, access to credit, and extension
services were important factors.

Okafor and Adewale (2018) reviewed the potential of cassava and corn
processing in Nigeria and found that the adoption of modern processing
technologies could improve product quality, increase productivity, and
reduce post-harvest losses. FAO (2019) published a report on the state of
cassava and corn production in Nigeria and identified the need for improved
varieties, better processing technologies, and increased access to markets
as key challenges.

Despite the challenges, cassava and corn have significant potential

as sources of end valuable products in Nigeria. The following are
some of the opportunities:

Garri production: Garri is a popular cassava-based product in Nigeria that

can be further processed into a range of products, such as fufu, swallow, and
snacks.
Corn-based products: Corn can be processed into various products, such
as corn flour, cornstarch, and corn oil, which have a wide range of
applications in the food and non-food sectors.
  Review of related Literature (Sub Theme)

Bellotti (2018) examined the role of cassava in food security in Sub-Saharan

Africa and found that cassava can provide a sustainable and resilient food
source in regions with limited land and water resources. IITA (2017)
published a report on the potential of cassava in Nigeria and highlighted the
need for improved processing technologies, storage facilities, and market
access to support the growth of cassava-based industries ellotti (2018)
examined the role of cassava in food security and rural development in Sub-
Saharan Africa, with a focus on Nigeria, and found that the adoption of
improved varieties and processing technologies can enhance the livelihoods
of smallholder farmers. (Bellotti, 2018). IITA (2017) reviewed the potential of
cassava in Nigeria and highlighted the need for improved cassava-based
value chains to support economic growth and food security.
Oyeleke et al. (2019) examined the socio-economic impact of improved corn
varieties in Nigeria and found that the adoption of improved varieties
increased farmer income and reduced poverty. (Oyeleke et al., 2019),
Fakayode et al. (2016) reviewed the constraints to cassava and corn
production in Nigeria and highlighted the need for improved access to inputs,
credit, and markets to support the growth of the sector. (Fakayode et al.,
2016).

 Limitation of the study:

i. Poor infrastructure: Inadequate storage facilities, transportation
networks, and processing equipment can limit the growth of cassava and
corn-based industries in Nigeria.
ii. Limited market access: Many smallholder farmers have limited access
to markets and face difficulties in selling their products at a fair price.
iii. Weather and disease: Weather conditions and plant diseases can
negatively impact the yield and quality of cassava and corn, which can
hinder their use as sources of end valuable products.
iv. Lack of financing: Smallholder farmers often lack access to credit and
other forms of financing, which can limit their ability to invest in improved
varieties, processing technologies, and other inputs that can enhance
productivity.
v. Lack of technical expertise: Many smallholder farmers lack the
technical expertise and knowledge to optimize their production practices
and maximize yield and quality.
vi. Limited research and development: There is a need for increased
investment in research and development to improve cassava and corn
varieties, processing technologies, and disease resistance.