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    A survey of improved gari frying methods

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    S10ArtSamuelSurveyNothomDev.pdf (538.4Kb)
    Date
    2010
    Author
    Samuel, T.M.
    Igbeka, J.C.
    Kolawole, O.P.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/Description
    Processing cassava to gari is a storage method. Gari frying is the last operation and is still largely done manually in Nigeria. The women processors usually adopt various postures during production as appeared comfortable to them. This paper reports the survey carried out in 50 gari factories across five states (Ekiti, Ondo, Ogun, Osun and Oyo) of southwestern Nigeria and the versions of Improved Traditional Garification Methods (ITGMs) in use. These were grouped into eight (ITGM I-VIII) based on operator's and workplace's characteristics, heating process and estimated output. Their modes of operation were explained and estimation of their outputs and common working postures were determined. Four working postures were identified namely, sitting beside (SB), sitting in front (SF), alternating between sitting and standing (ASS) and standing (S). ITGM VIII with operator in standing posture using both hands had the highest output, having efficient use of both hands and indicating an ergonomic balance of right and left arms as well as overcoming certain asymmetric symptoms in the workers. ITGM VIII is, therefore, recommended based on output.
    https://dx.doi.org/10.2202/1556-3758.1473
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2378
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.2202/1556-3758.1473
    IITA Subjects
    Cassava; Food Security
    Agrovoc Terms
    Gari Frying; Cassava Processing; Improved Method; Ergonomics; Posture
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    International Journal of Food Engineering
    Collections
    • Journal and Journal Articles5283
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