The WPP bioplastic exhibited a thermally more stable behavior even though the yam-based bioplastic recorded an earlier onset of thermal degradation. The bioplastics produced exhibited two stages of thermal degradation.
WPP produced via HCl recorded the highest MOE of 0.09 N/mm 2, which is 350% higher than potato and acetic acid. HCl-based bioplastic recorded a higher modulus of elasticity (MOE) compared to acetic-based bioplastic. While WPP bioplastic generally exhibited less water absorption capacity, HCl-based bioplastics also recorded lower water absorption for the same starch. The bioplastics recorded densities between 1.2 and 1.7 g/cm 3 HCl-based bioplastics exhibited denser properties compared to acetic acid based. FTIR spectra also revealed higher peaks in polyester fingerprint bioplastic hence the effect on physical, mechanical, and thermal properties. It was observed that bioplastic produce using HCl was darker than those produced by acetic acid while WYP bioplastics were rougher on the surface than WPP. Analysis was carried out on the morphological, qualitative, physical, mechanical, and thermal properties of the material. The starch was then used to produce bioplastics in the presence of hydrochloric (HCl) and acetic acid. Waste yam peels (WYP) and waste potato peels (WPP) were obtained from eateries, then washed, dried, and ground before the starch extraction. This alternative to synthetic plastic materials serves to mitigate the menace posed by plastic waste and hence provides a sustainable environmental solution. This research presents morphological, physical, mechanical, and thermal properties of bioplastics produced from yam and potato tuber peels. These threats are evident all over the globe as seen from heat waves, floods, earthquakes, glacier melts, etc. The calls for green biodegradable plastics to replace synthetic ones are continuously growing amidst the current environmental threats.
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