Work study on a cassava processing demonstration unit

Abstract

The work study at the Cassava Processing Demonstration Unit was carried out on the gari production line under the normal daily operating conditions of the plant. A critical look was taken at the method of peeling and how to monitor it in order to cope with the grating rates of the existing two graters which vary greatly in their Capacities. With the sufficient fermentation period of 36hrs a hydraulic press and manual press were compared followed by the disintegration of the dough to enhance easy sieving. The critical moisture content of the dough before roasting which was found to be 44% resulted in achieving the desire able texture. The average particle size of the graded gari was O.61mm and the packaging rate was 183 sachets of 600g weight per hour. The overall percentage recovery, based on the raw cassava to the finished product, was found out to be 28.0%