Evaluation of physical and chemical properties of citric acid industrial waste
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Evaluation of physical and chemical properties of citric acid industrial waste Sirisak Tanpong 1 & Anusorn Cherdthong 1 & Bundit Tengjaroenkul 2 & Urai Tengjaroenkul 3 & Sawitree Wongtangtintharn 1 Received: 15 February 2019 / Accepted: 1 May 2019 # Springer Nature B.V. 2019
Abstract This study aimed to evaluate physical and chemical properties and nutritive values of citric acid by-product (CABP) from cassava and to compare its properties with those of cassava root meal (CRM). The physical properties analyzed were color, bulk density, angle of repose, particle size distribution, and ultrastructure morphology. The chemical properties were determined using proximate analysis. Regarding the physical results, the CABP’s color was darker, and its bulk density was greater by approximately 64.18% than those of the CRM (p < 0.05). The CABP’s angle of repose was significantly lower (p < 0.05) with a freer flow, and the particle size was classified as small with fewer polygonal starch granules but more than the CRM. Regarding the chemical composition results, the CABP contained 0.71% citric acid with pH 4.68 whereas crude protein, ether extract, crude fiber, and gross energy were 6.11%, 2.39%, 18.26%, and 3588.10 kcal/kg, respectively. CABP showed greater and significantly different crude proteins and ether extracts but less gross energy than the CRM (p < 0.05). The results imply that the CABP could be an alternative energy source and used as a CRM substitution in animal feed formulation. Keywords By-product . Cassava . Citric acid . Nutritive value . Feedstuff
Introduction Citric acid is mainly produced by the fermentation of sucrose materials and starch, especially cassava (Sarangbin and Watanapokasin 1999). It is generally accepted as one of the most important sources of organic acid and fermentation products in the world with production of more than 1.7 million tons per year. Citric acid is most commonly used as a feed additive as well as flavor and preservative in foods, beverages, detergents, pharmaceuticals, cosmetics, and toiletries. Due to its broad range of applications, the world market demand for citric acid is increasing by approximately 5% annually (Dhillon et al. 2013). * Sawitree Wongtangtintharn [email protected] 1
Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
2
Department of Veterinary Public Health, Faculty of Veterinary Medicine, Khon Kaen University, Khon Kaen 40002, Thailand
3
Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
The global intensification of citric acid production usually generates a by-product residue approximately 1.67–2 times the weight of the citric acid produced (Li et al. 2016), which can lead to a large quantity of waste and cause environmental pollution. Therefore, there is an urgent need to develop economically competitive and environmentally friendly citric production and to convert residue into animal feed (Ahmed et al. 2002; Philip 2010). However, using
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