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The research aims to optimize the production of bio-briquettes from cassava stems and sisal bole bagasse for cooking energy.

Optimization of bio-briquettes production from cassava stems co-blended with sisal bole bagasse using response surface methodology

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The research aims to optimize the production of bio-briquettes from cassava stems and sisal bole bagasse for cooking energy.
Used Response Surface Methodology (RSM) with Face-Centered Central Composite Design (FCCCD) for multi-objective optimization.
Focused on maximizing char yield and Higher Heating Value (HHV) while minimizing carbonization temperature and residence time.
Experimented with blending ratios of cassava stems and sisal bole bagasse.
Bio-briquettes produced at 250 ℃ and 30 min residence time had a char yield of 76.92% and an HHV of 20.84 MJ/kg.
Lower temperatures and residence times improved char yield and HHV, especially when blending ratios favored sisal bole bagasse.
Carbonization increased HHV by 24.9% for sisal bole bagasse and 16% for cassava stems.

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Randomized trial optimizes char yield and heating value in bio-briquette production, suggesting effective cooking energy alternatives.

Msobi et al. (2026) studied this question.

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