Analysis of energy usage in the production of three selected cassava-based foods in Nigeria

• Published in: Journal of food engineering 2007-09, Vol.82 (2), p.217-226
• Main Authors: Jekayinfa, S.O., Olajide, J.O.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cassava; cassava flour; Cassava products; cassava starch; Energy; Energy requirement; energy use and consumption; Flour; Food engineering; Food industries; Foods; Fundamental and applied biological sciences. Psychology; Gari; General aspects; infrared spectroscopy; Mathematical models; milling; Optimization; Optimization models; power requirement; Production lines; sampling; Starches; ultraviolet-visible spectroscopy; Unit operation
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2007.02.003

A study was conducted in 18 cassava processing mills situated in the southwestern part of Nigeria to investigate the energy utilization pattern in the production of three different cassava products, viz: ‘gari’, cassava flour and cassava starch. Six mills specializing in the production of each of the products were randomly selected for investigation. The computation of energy use was done using the spreadsheet program on Microsoft Excel. Optimization models were developed to minimize the total energy input into each production line. The results of the study showed that the observed energy requirements per tonne of fresh cassava tuber for production of gari, starch and flour were 327.17, 357.35 and 345 MJ, respectively. The study identified the most energy-intensive operations in each production line and concluded from optimization results that the total minimum energy inputs required for the production of gari, cassava starch and cassava flour per tonne of fresh cassava tuber were 290.53, 305.20 and 315.60 MJ, respectively.