Optimization of Cocoyam (Xanthosoma sagittifolium) Corm Flour as Binder for Charcoal Briquettes Produced from Coconut Shell Charcoal

Background: Coconut shell charcoal briquettes serve as a primary energy source for domestic and commercial cooking. While these products traditionally utilize cassava or corn starch as binders, such materials are essential food staples. Objectives: To reduce the non-food utilization of these crops, this study evaluates cocoyam corm flour – a resource of lower economic and food value – as a sustainable binding agent. Methods: Through a 3x3 factorial experiment, the research analyzed the influence