Dewatering combined with Moringa oleifera extract coagulation for industrial‐grade cassava starch concentration

Background Efficient dewatering is a critical step in cassava starch production because the moisture content of the concentrated slurry directly affects downstream drying costs and overall process efficiency. Conventional concentration routes, including sedimentation and centrifugation, often provide limited cake dryness and can increase energy demand in industrial operation. In this study, Moringa oleifera Lam. seed extract was investigated as a biodegradable conditioning agent prior to pressure filtration of cassava starch suspensions in a laboratory‐scale plate‐and‐frame filter press. A 3 2 full factorial design was used to assess the effects of solids concentration (100–200 g L −1 ) and extract dosage (0–20 mL L −1 ) on process performance. Results Solids concentration was the main factor controlling filtration time and filtrate volume, confirming that cake growth and hydraulic resistance govern dewatering under constant‐pressure operation. Moringa dosage mainly affected cake structure, as reflected by changes in specific cake resistance. The best operating condition was obtained at 150 g L −1 and 10 mL L −1 , which produced the shortest filtration cycle, high cake permeability, and solids recovery above 99.8%. Under the most concentrated and highly conditioned condition (200 g L −1 ; 20 mL L −1 ), incomplete chamber filling indicated reduced slurry flowability and less favorable dewatering behavior. Conclusion Moringa oleifera conditioning enhanced cassava starch dewatering by improving cake permeability and reducing hydraulic resistance, acting functionally as a filtration aid. This approach offers a practical and more sustainable alternative for process intensification in cassava starch manufacturing.