Ayoola 2019 J. Phys. Conf. Ser. 1378 032079

Journal of Physics: Conference Series
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International Conference on Engineering for Sustainable World IOP Publishing
Journal of Physics: Conference Series 1378 (2019) 032079 doi:10.1088/1742-6596/1378/3/032079
Production of Adhesive from Cassava Starch

A.A. Ayoola1,*, O.S.I. Fayomi2,3, I.G. Akande4, O.A. Adeeyo1, O.R. Obanla1, O.G.
Abatan1, D.E. Babatunde1, V.A. Olawepo1, O.O. Fagbiele1, V.D. Olomo1
1
Department of Chemical Engineering, Covenant University, Nigeria
2
Department of Mechanical Engineering, Covenant University, Nigeria
3
Surface Engineering Research Centre, Tshwane University of Technology, South Africa
4
Department of Mechanical Engineering, University of Ibadan, Nigeria
*
Corresponding Author: [email protected]
Abstract
The research work investigated the production of adhesive from cassava starch. Cassava
tubers were processed into starch-based adhesives, using two different gelatinization
enhancers (that is HCl and NaOH) which were introduced separately. The adhesives were
produced by considering two varied process parameters, namely percentage weight of
borax in starch solution (8 – 20%) and reaction temperature (65 – 850C). Comparative
analysis of the adhesive obtained (using HCl and NaOH as gelatinization enhancers)
include the determination of its bond strength, viscosity, drying time, pH and density. As
the borax weight percent increases up to 14 % and reaction temperature reduces (using
NaOH) the drying time increases, while the drying time reduces as both the borax weight
percent and temperature reduce (using HCl). The results of the adhesive physical
properties fall within the standard range for each of the properties and this implied that
the adhesive produced was of high quality.
Key words: Adhesive, cassava, gelatinization, starch, viscosity
1 Introduction
Cassava is a long and tapered root, with a rigid, homogenous flesh encased in a detachable outer
skin. It is rough and brown on the outside. It is one of the top sources of food carbohydrates in the
tropics. It is a major staple food in the developing world, and provides a basic diet for over half a
billion people [1]. It is amongst the most drought-tolerant crops and is capable of growing on
marginal soils. The plant can be grown in all soil types, but the root development is better in loose-
structured soils, such as light sandy loams and/or loamy sands. It can grow even in infertile soil or
soil of pH less than 4.4 (acidic soil), but not in a soil of pH greater than 8 [1–2].
Many products can be derived from cassava such as cassava starch, cassava flour, cassava chips
and cassava adhesive [3–5]. Adhesives are substances that are able to make certain materials
adhere or stick together without deformation or failure. Adhesives can be categorized as either
natural or synthetic. Cassava starch can be processed into adhesive. The use of starch as a raw
material in the production of adhesive has some benefits which include renewability,
biodegradability, cheapness and stability in price [6–9].
Cassava starch-based adhesive is synthesized by the reaction of cassava starch with gelatinization
modifiers, viscosity enhancer (such as borax) and sometimes with other chemicals that act as
plasticizers. There are several methods used for the production of cassava starch based adhesives.
In using a particular method for cassava starch based adhesive production, a known volume of a
particular concentration of a gelatinization modifier (HCl/NaOH) is added to a certain quantity of
dried cassava starch and is stirred continuously while heating. The starch/ gelatinization modifier
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
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Published under licence by IOP Publishing Ltd 1
mixture is then allowed to cool to a lower temperature after which a certain amount of viscosity
enhancer (Borax, sodium tetraborate) is added while stirring, until the mixture becomes sticky [6–
7].
This research study the effect of the variation of the viscosity enhancer (borax) and reaction time
on the quality (properties) of the starch-based adhesive produced, using both HCl and NaOH as
gelatinization modifiers.
2 Methods
2.1 Raw materials and chemical reagents
In the course of this study, the raw materials and reagents used include cassava roots (TMS 30001,
obtained from International Institute of Tropical Agriculture - IITA Ibadan, Nigeria), distilled
water, viscosity enhancer (borax, Na2B4O7.10H2O) and gelatinization modifiers (HCl and NaOH).
2.2 Adhesive production

Minitab 17 software was employed for the experimental design as well as to relate both the main
and interactive effects of the processing parameters (concentration of the gelatinization modifiers
(NaOH and HCl solution) and the weight percent of borax (viscosity enhancer, Na2B4O7.10H2O)
on the properties of the adhesive produced. A face-

and a 2 replicate was considered.
Materials, regents and equipment used include cassava tubers from IITA (TMS 30001), Borax
(Na2B4O7.10H2O, 98.9%, Qualikems, India), HCl (97%, Riedel-Dietaen, Germany), NaOH (98%,
Sigma-Aldrich, UK), NDJ-5S digital rotary viscometer, INSTRON 3345 Universal Testing
Machine, USA.
Cassava tubers were peeled, washed and then grated into a pulp. The grated pulps were soaked in
water for two days to have the pups ruptured, the mixture was then sieved using a mesh of size 70
μm. The filtrate obtained was allowed to settle in order to obtain coagulated starch slurry. The
starch particles obtained was then spread on a clean stainless steel plate and placed in an oven for
20 minutes at 1100C to obtain dry cassava starch [1–2, 9].
To produce starch-based adhesive, 6g of dry starch obtained was dissolved in 100ml of 0.5M of
the gelatinization modifier solution (HCl or NaOH as the case may be) and then stirred
continuously at 250rpm. For each of the experimental run (considering Minitab experimental
design), heating was done at the specified temperature between 650C – 850C. And the required
concentration of borax/starch solution (within 8 – 20 weight %) was added while stirring until it
became sticky. Starch adhesive produced was then allowed to cool for qualitative analysis.
3 Results and Discussion

Table 1 shows the results obtained from the experimental work. Figure 1 shows the interactive
effects of the reaction temperature and weight percent of borax in starch on the viscosity of the
adhesive produced, using HCl and NaOH solution. Figure 2 shows the result obtained for
interactive effects of the reaction temperature and weight percent of borax in starch on the bond
strength of the starch adhesive, using HCl and NaOH solution. In Figure 3, the interactive effects
of the reaction temperature and weight percent of borax in starch on the drying time of the adhesive
produced were shown. Figure 4 shows the interactive effects of the reaction temperature and
weight percent of borax in starch on the pH of the adhesive produced. Figure 5 shows the
interactive effects of the reaction temperature and weight percent of borax in starch on the density
of the adhesive produced.
2
Table 1: Experimental design and the properties of the adhesive obtained
Wt. % of Borax/Starch Rxn Temp. (0C) Viscosity (Pa.s) pH Density (g/cm3) Bond Strength (kPa) Drying Time (mins)
14 65 104.40 9.47 1.097 14.60 7.462
8 75 84.61 8.20 1.052 11.60 5.700
14 85 117.47 9.80 1.016 14.91 6.900
20 75 100.26 8.73 1.156 9.50 7.510
14 75 108.63 8.56 1.019 11.83 5.500
14 65 112.09 9.32 1.082 10.81 5.460
8 75 103.38 8.04 1.067 14.51 4.810
14 85 114.56 8.31 1.059 15.03 4.100
20 75 89.36 9.03 1.018 14.70 5.030
Journal of Physics: Conference Series
14 75 97.60 8.72 1.109 13.83 5.810

20 65 94.18 9.41 1.128 10.04 4.155
20 85 107.44 8.05 1.166 12.58 4.125
20 65 98.17 9.02 1.103 11.24 5.020
14 75 97.64 9.23 1.070 14.29 6.950
8 65 112.47 8.85 1.023 15.67 5.012
3
8 85 108.36 9.03 1.034 14.18 4.070
International Conference on Engineering for Sustainable World
8 65 92.46 8.92 1.023 12.60 6.160

8 85 90.06 9.02 1.014 14.17 4.722
14 75 100.53 8.43 1.075 12.91 4.920
1378 (2019) 032079
20 85 110.03 9.28 1.060 15.31 4.250

IOP Publishing
doi:10.1088/1742-6596/1378/3/032079
80 Rxn Temp.
(deg. C)
65
70 75
85
60
Viscosity (Pa.s)
50
40
30
20
10
8 14 20
% Weight of Borax in Starch
115 Rxn Temp.

(deg C)
65
75
85
110
Viscosity (Pa.s)
105
100
95
8 14 20
Figure 1: Interactive effects of the reaction temperature and % weight of borax in starch on the
viscosity of the adhesive produced, using (a) HCl and (b) NaOH solution.
4
24
22
Bond Strength (KPa)
20
Rxn Temp.
(deg.C)
65
18 75
85
16
14
12
8 14 20
15
14
Bond Strength (KPa)
13
12
Rxn Temp.
(deg C)
65
75
11 85
10
8 14 20
Figure 2: Interactive effects of the reaction temperature and weight percent of borax in starch on
the bond strength of the starch adhesive, using (a) HCl and (b) NaOH solution
5
6.0
Rxn Temp.
(deg. C)
65
5.5 75
85
Drying Time (mins)
5.0
4.5
4.0
3.5
3.0
8 14 20
6.5
6.0
Drying Time (mins)
5.5
5.0
Rxn Temp
(degC)
4.5 65
75
85
4.0
8 14 20
% Weight % of Borax in Starch
the drying time of the starch adhesive, using (a) HCl and (b) NaOH solution
6
Rxn Temp.
4.5
(deg. C)
65
75
85
4.0
pH Value
3.5
3.0
8 14 20
9.4
9.2
9.0
pH Value
8.8
8.6
Rxn Temp.
(deg C)
8.4 65
75
85
8.2
8.0
8 14 20
the pH of the starch adhesive, using (a) HCl and (b) NaOH solution
7
1.07
1.06
Rxn Temp.
(deg. C)
1.05 65
75
Density (g/cm3)
85
1.04
1.03
1.02
1.01
1.00
8 14 20
1.12
Rxn
1.10 Temp.
(eg C)
65
75
Density (g/cm3)
85
1.08
1.06
1.04
1.02
8 14 20
the density of the starch adhesive, using (a) HCl and (b) NaOH solution
8
From the results obtained, the following points can be made:

1. Increase in weight percent of borax and temperature (for range considered), increase the
viscosity of the adhesive produced (for both HCl and NaOH gelatinisers).
2. Bond strength of the adhesive reduces as the reaction temperature reduces and weight of
borax increases for the two gelatiniser considered.
3. As the borax weight % increases up to 14 % and reaction temperature reduces (using
NaOH) the drying time increases while the drying time reduces as both the borax weight
percent and temperature reduce (using HCl).
4. Increase in both the weight percent of borax and temperature (for range considered),
increase the pH of the adhesive produced (for HCl) and increase in weight percent of borax
and decrease in temperature (for range considered), increase the pH of the adhesive
produced (for NaOH gelatiniser).
5. Increase in both the weight percent of borax and temperature (for range considered),
increase the density of the adhesive produced (for HCl) and increase in weight percent of
borax and decrease in temperature (for range considered), increase the density of the
adhesive produced (for NaOH gelatiniser).
4.0 Conclusion
This experimental study revealed that the processing of cassava tubers can produce starch-based
high-quality adhesive, using two different gelatinization enhancers (HCl and NaOH).
Acknowledgement
Appreciation goes to Covenant University Centre for Research Innovation and Discovery
(CUCRID) Ota, Nigeria for the financial provision towards the publication of this research work.
References
[1] Gunorubon, A.J. (2012). Production of cassava starch-based adhesive. Research Journal of
Engineering and Applied Sciences, 1(4), 219–214.
[2] Ojewumi, M.E., Adeeyo, O.A., Akingbade, O.M., Babatunde, D.E., Ayoola, A.A., Awolu,
O.O., Ojewumi, E.O., & Omodara, O.J. (2018). Evaluation of glucose syrup produced from
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PAPER • OPEN ACCESS You may also like

This content was downloaded from IP address 43.224.223.161 on 14/04/2022 at 05:33

Production of Adhesive from Cassava Starch

Key words: Adhesive, cassava, gelatinization, starch, viscosity

2.2 Adhesive production

3 Results and Discussion

14 75 97.60 8.72 1.109 13.83 5.810

8 65 92.46 8.92 1.023 12.60 6.160

20 85 110.03 9.28 1.060 15.31 4.250

115 Rxn Temp.

From the results obtained, the following points can be made:

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