Energy Expenditure in Gari Processing Activities by Nigerian Women

This work was undertaken to study the energy expenditure by women in Nigeria to produce Gari. Data were collected by direct measurement of height, weight and monitoring of heart beat using stethoscope during operations. In producing gari, a mean energy expenditure of 4.17 kJ/min was spent on cassava peeling and 3.17 kJ/min on mash cake sieving. Frying using traditional method,  improved methods I and II of frying expended 9.75, 2.67 and 1.25 kJ/min of energy respectively. The main activities involved in gari production can be considered to be light grade of work in physiological studies with improved method II, the most appropriate in gari frying in terms of increased capacity and greater efficiency.  &nbsp

Can food technology innovation change the status of a food security crop? A review of cassava transformation into "Bread" in Africa

Article purchased; Published online: 26 Sept 2016Reducing both hunger and high expenditure on food imports is a priority for most developing African countries. Countries that hitherto have relied heavily on food imports are seeking new approaches to increase the utilization of locally grown crops. This review uses the case of cassava to propose that scientific and technological innovations, supported by public investment and appropriate policies, offer opportunities for better utilizing locally grown crops, encouraging agro-industrial development, reducing import expenditure and providing much-needed income (“bread”) to smallholders. The review highlights areas that require further research in order to achieve sustainable development in the processing of raw cassava root into cassava flour for bread production

ENERGY EXPENDITURE IN GARI PROCESSING ACTIVITIES BY NIGERIAN WOMEN

This work was undertaken to study the energy expenditure by women in Nigeria to produce Gari. Data were collected by direct measurement of height, weight and monitoring of heart beat using stethoscope during operations. In producing gari, a mean energy expenditure of 4.17 kJ/min was spent on cassava peeling and 3.17 kJ/min on mash cake sieving. Frying using traditional method, improved methods I and II of frying expended 9.75, 2.67 and 1.25 kJ/min of energy respectively. The main activities involved in gari production can be considered to be light grade of work in physiological studies with improved method II, the most appropriate in gari frying in terms of increased capacity and greater efficienc

COEFFICIENT OF STATIC FRICTION OF BENISEED FOR MILD STEEL, PLYWOOD, CONCRETE AND GLASS STRUCTURAL SURFACES

In developing processing machines for plant materials, the frictional property of the seed on structural surfaces of Mild steel (MS), Plywood (PW), Concrete (CC) and Glass (GL) is a parameter which needs to be measured. In this study, the static coefficient of friction of two Nigerian beniseed accessions (Yandev-55 and E8) were determined at moisture content levels of 5.3, 10.6, 16.1 and 22.4 per cent (wet basis). These were used as inputs into designing a beniseed oil expeller. A - 2 x 4 factorial experiment in completely randomized was used for the study. The static coefficients of friction between beniseed and the four structural surfaces increased curvilinearly with increase in moisture content irrespective of the surface employed. The result showed that glass has the least value of 0.32 while for mild steel, plywood and concrete, frictional coefficients with beniseed were between 0.39 to 0.59 within the 5.3 and 22.4% moisture content levels. The effect of moisture content is highly significant on the coefficient of frictions of all the tested surfaces.