© FEB 2022 | IRE Journals | Volume 5 Issue 8 | ISSN: 2456-8880

Design and Fabrication of Cassava Processing Machine:

The Necessary Aid for Technological Renaissance
IBRAHIM, G.W.1, AJIBOLA W.A2
1
Department of Mechanical Engineering, The Federal polytechnic Ilaro, Ogun State
2
Department of welding and fabrication Engineering, The Federal polytechnic Ilaro, Ogun State

Abstract- The processing of cassava mash (garri) Furthermore, it can be constructed in larger capacity
over the years has been a lucrative business for to process more tons/hour for industrial purposes.
farmers in Nigeria. Unfortunately, this business has
been run in small scale due to the unavailability of Indexed Terms- Technological renaissance,
the mechanized and industrial machine that will automatic control, microcontroller, casaava mash
facilitate the production in large scale necessary for (garri), industrial purposes.
export purposes. This paper, is meant to bring to light
The automatic controlled garri frying machine I. INTRODUCTION
incorporated with microcontroller so as to improve
on mechanization of the production of gari in Cassava which is known biologically as
Nigeria. The frying machine operates with an “manihotesculentacrantz” is a crop which has many
electrical heating element of 5kW and a gear motor varieties. Cassava is a perennial woody shrub in the
of variable speed. This makes it an improvement on Euphorbiaceous (Spurge family) native to South
other machine which operates on charcoal or gas America, but now grown in tropical and sub-tropical
burner for heat sources to fry the cassava mash. And areas worldwide for the edible starchy roots (tubers)
also a programmable controller is used for which are a major food source in the developing world,
controlling the operation of the heating element and in equatorial regions including Africa, South America,
the gear motor, making it a semi-automatic machine. and Oceania, is also known as yucca, manioc, and
It has a display interface on the machine control tapioca.
panel that displays the instantaneous temperature of
the garri. The machine operates with a peak It is a major food crop in Nigeria (Kim, 2009). It
temperature of 900C and it has a vibrator which supplies about 70% of the daily calorie of over 50
maintain smooth frying operation, thereby avoiding million people (Agbetoye, 1999) and about 500
bunning and caking or clustering of garri grains due million people worldwide. It is a basic staple food to
to uncontrolled and unstable high temperature. The more than 70% of Nigerian population and it is
height of the machine is 920mm with a diameter of consumed at least once every day (Njoku and
700mm. The material used for the internal frying pan Muoneke, 2008). It was probably the emancipated
is stainless steel of 1.5mm thickness welded with a slaves who introduced the cassava crop into southern
thungsten electrode to ensure that the garri is safe Nigeria as they returned to the country from South
from any food poisoning as a result of corrosion. The America via the Islands of Sao Tome and Fernando
body is constructed with mild steel of 4mm thickness. Po. At that time there was Portuguese colonies off
The top support frame is constructed with mild steel Nigeria shores (Ekanem, 1962). Cassava, however,
of 8mm thickness. The machine is supported with a did not become important in the country until the end
pair of tyre to facilitate movement .After the of the nineteenth century when processing techniques
construction, the machine was tested and it was were introduced, as many more slaves returned
found that the machine function optimally. The [Link] cassava root is long and tapered, with firm,
project can be mimicked by both the students of the homogenous flesh encased in a detachable rind, about
department of mechanical and electrical engineering 1mm thick, rough and brown on the outside.
of to enhance their knowledge on mechatronics. Commercial varieties can be 5cm to 10cm in diameter
at the top and around 15cm to 30cm long (FAO, 2003).

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As a cash crop, cassava generates cash income for the

largest number of households in comparison with
other staples (Adeniji, et al, 2011). Currently, Quality
of garri can be enhanced by adding few drops of palm
oil. At the end of the frying operation, the product is
still hot and a little bit damp. It is then allowed to cool
and dry in a cool dry shade, until the moisture content
is reduced to 12% (Gbasouzor, et al., 2012).

Garri frying (Garification), though a dehydrating

process, is not a straight forward dry process (Igbeka,
1995). It is not possible to produce gari from cassava Fig. 1. Garri frying process
pulp by just passing heated air through it. The product
ofGarification is a simultaneously cooking and II. METHODOLOGY
dehydrating operation. The product is first cooked
with the moisture in it and then dehydrated. The heat 2.1 GARRI PROCESSING EQUIPMENT
intensity during frying affects the quality of the • Weighing balance
product. The moisture content of dewatered and sieved • Peeling machine
cassava mash is between 40 to 45%, which has to be • WashinG machine
reduced to around 12% after the frying operation in the • Grater
village technique, the initial frying temperature is • Presser
relatively low so as to avoid the formation of many • Sifter/pulverizers
lumps or caking. • Fryers
• Sieves
As the moisture content reduces and most of the small • Hammer milling machine
lumps developed have been broken down by constant • Sealers
pressing and agitation, the heat is then increased in
order to further cook and dehydrate the product. The 2.2 SOURCE OF POWER
colour and taste of garri can then be enhanced by In the processing centers visited Oye-Emene, the
adding a few drops of palm oil. (Odigboh and major source of power for frying of gari was charcoal/
Ahmed,1982). firewood. Electricity, diesel and petrol were mainly
used for lighting and powering of the grating and
Traditionally garri is fried by women in shallow milling machines.
earthen–ware of cast iron pans (Agbada, Nigerian Ibo)
over a wood fire. Women use spatula-like paddles of Table 1.1: Source of Power
wood or calabash sections to press the sieved mash Source of No. of % of
against the surface of the frying pan and turn it power machines/equipment machine/
vigorously to avoid caking. The operator sits by the equipment
fire place while frying. The discomfort due to heat and Firewood/coal 20 70
the sitting posture of the operator have been of concern
Electricity 5 10.2
to researchers. Thus, some innovations and
Diesel 4 15.5
improvements have been initiated and carried out in
the equipment and the general set-up of the village Petrol 3 4.3
method so as to alleviate the problems encountered by
women. This improved version of garri frying machine is
incorporated with some devices which makes it a
unique garri frying machine. This includes a built in
electronic panel which contains microcontrollers,
relays and thermistor for temperature sensing and

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adequate temperature controller which will reduce can conduct and disperse heat faster and not buckle
burning and caking of garri. under high temperature couple with resistance to
corrosion. The paddle is fixed directly inside the frying
The controller controls the temperature of the frying pan for the turning of the garri in the frying pan as
process through the relay panel which trips off the shown in
firing elements to decrease an elevated temperature.
The fried garri is discharged through the outlet for
another batch to be introduced. The machine consists
of an electric motor, rotating shaft and paddle, frying
chamber/pan, fan, a.c. element, control panel, exhaust
pipe/ chimney, and frame [Link] the firing
chamber, a chimney is provided to allow escape of
excessive heat to the surrounding atmosphere. A fan is
also included in the chamber to circulate the heat
emanating from the a.c. elements to the frying
[Link] paddle turns the garri in a rotary motion
using the power of the electric motor throughout the
frying process and stops immediately when a signal is
received to stop the rotation after dried garri product is
achieved.

2.3 CONSTRUCTIONAL CONSIDERATIONS

The following points should be noted during frying:
• The circulation of heat must be constant and
Fig: 2. Frying chamber
regulated at appropriate timing.
• Adequate pressing and rotation of the garri in the 2.4.2 Rotating Shaft and Paddle
frying chamber to avoid sticking with the base.
The rotating shaft and paddle is connected directly to
• Ensure that the final product is uniformly cooked the electric motor. They are made up of stainless steel.
and dehydrated. The paddle is attached to the shaft and to the electric
• Ensure that heat is uniformly distributed. motor shown. The shaft is 600mm long with a radius
• Ensure the machine is environmental friendly. of 35mm. The paddle has a length 660mm.

2.4 DESCRIPTION OF COMPONENTS USED 2.4.3 Support Frame

FOR CONSTRUCTION As shown in plate 3. the support frame is constructed
The materials used in constructing the machine were using mild steel U channel (80millimeter with
carefully selected with regards to the project work to thickness of 8milimeter). This frame supports the
ensure harmony between parts. The major components electric motor at a height of 310mm from the frying
of the machine include: Frying chamber/pan, electric chamber. This is to prevent the heat from the frying
motor, frame support, the rotating shaft and paddle, pan from touching the electric motor. The frame
exhaust pipe/chimney, control panel and discharge support extends to the right hand side of the machine
port. to support the control panel, keeping it away from the
motor and heat to the comfort of the operator. It has a
2.4.1 Frying Chamber/Pan height of 300mm, length of 800mm and breadth of
This part of the machine conducts heat generated by 320mm.
the element and uses it for frying the sieved particle
within a specific time range. The frying pan is a pot
with a height of 300mm and diameter of 700mm. it is
made of stainless steel. This is because stainless steel

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2.4.7 Picture of complete construction

After the overall constructional procedure, the
pictorial view of the equipment before and after
spraying is as shown in figure 3.4

Plate 3. Frame Support

2.4.4 Gear Motor

The electric motor drives the rotating shaft, which then
turns the paddle attached to it. An induction type, three
phase electric motor is selected, because of its torque.
The motor is made of 1 horse power, The motor turns
the cassava mash through the shaft and paddle at
variable speeds.

2.4.5 Discharge Port

The discharge port is located at the front of the base of
the frying. When a particular batch of cassava mash is
fried, the discharge chute is pulled up, the garri
discharges as the paddle rotates and a new batch of
cassava mash is introduced into the frying pan.

2.4.6 Control panel

The control panel is a control unit where the operator
controls the operation of the machine. As shown in Plate 5. Pictorial view of final construction before
figure spraying

2.4.8 Additional features

The additional features include the light indicators,
cooling fan, timer, on/off switch and temperature
sensor, LCD.

2.4.9 Light indicators: The incorporated panel has

three light indicators of different colours; red,
green and yellow. The red shows the presence
of current, the green indicates heater-on, and
the yellow light indicates motor–on.

2.4.10 Cooling fan: The cooling fan is used to

circulate the heat generated from the heating
element within the system
2.4.11 On/Off switch: It is used to switch on and turn
Plate 4: Control panel panel which will automatically switch on the
system.
2.4.12 Temperature sensor: The temperature sensing
device is used with the built in panel to

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determine the values of the working panel with the principal working components i.e.
temperature in degree Celsius (oC). With the the element and motor.
use of a variable resistor, the panel is
preprogrammed to work within the temperature 2.4.16 Electrical components
range of 75˚C and 95˚[Link] element will be The electrical components are carefully selected to
automatically switched Offby the meet specific function of the design objective. The
microcontroller whenever the temperature electrical components such as contactor, regulator,
value is above 95˚C and starts the system also relay circuit breaker, thermocouple, electric motor and
whenever the value is below 75˚C. wire connection used to the electrical designHigh
quality types are used for maximum efficiency.
2.4.13 Timer:The basic concept of applying the timer Copper wires are used for the wire connection,
is to ensure that the machine doesn’t start because of its high conductivity, durability and low
operation until there is adequate heat within the cost.
system. The timer controls relays that control
the two principal working components; the a.c 2.5 CONSTRUCTION ANALYSIS AND
element and the electric motor. CALCULATIONS

2.4.14 LCD: The display is to provide us a visual data 2.5.1 Determination of Volume of the frying
about the instantaneous temperature of the cylinder.
element, and also when turned ON, displays the Diameter of the frying cylinder: D=700mm =0.7m
name of the project and its supervisor. Height of the frying chamber: h= 300mm =0.3m
𝐷
Therefore, the radius of the frying chamber r= =
2
2.4.15 Components used in the electronic panel. 700
= 350𝑚𝑚 = 0.35𝑚
The component of the electronic panel includes the 2
contactor, relay regulator, circuit breaker, and If radius of the frying cylinder, 𝑟 = 0.35m
thermocouple and wire connections. And the Height of the frying cylinder, h=0.3m
• Relay: The relay controls the operation of the Therefore, the volume 𝑉𝑐 =𝜋𝑟 2 ℎ
element and the electric motor. 𝑉𝑐 =3.142 × 0.352 × 0.3 = 0.12𝑚3
• It is preprogrammed to work with the display Therefore, the volume (v) of the frying chamber is
visual basics. 0.12𝑚3
• Regulator: The regulator controls the heat in the
system. The rated voltage is 230v and temperature 2.5.2 Volume of cassava mash
of 75oC and 95˚C. The cassava mash in the frying cylinder is two-third
• Comparator: The contactor turns off the electric the volume of the cylinder for optimum performance
motor when there is too much load. of the gear motor, (Felix and Iweke, 1989).
Therefore, the volume of the cassava mash is as
• Circuit breaker: If there is any fault within the
follows:
system such as short circuit, the circuit breaker
2
turns off the system to protect the system. 𝑉𝑚 = 𝑉𝑐
3
• Thermistor: The thermistor senses the heat in the
Where 𝑉𝑚 = volume of mash in the cylinder
frying pan and sends the temperature value as an
And 𝑉𝑐 (volume of the frying chamber) is𝑉𝑐 = 0.115𝑚3
electrical signal to the contractor for comparison 2
between the working temperature value and the Hence, 𝑉𝑚 = × 0.12
3
heat temperature value measured in degree Celsius Therefore, 𝑉𝑚 = 0.077𝑚3 ≈ 0.1𝑚3
(oC).
• Wire: The electric wires were used to make the 2.5.3 Mass of cassava mash in the cylinder.
𝑚
right electrical connections and links between Since density is 𝜌=
𝑉𝑚
components to achieve the objectives of the control And the density of cassava mashρ𝑐 =1509𝑘𝑔/𝑚3 (A.
Gevaudanet al 1989)

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Volume of the frying cylinder is 𝑉𝑐 = 0.115𝑚3 ≈22736secs.

22736
Therefore, the mass of the cassava mash is 𝑚𝑐 = Converting the value in seconds to hours, =
60×60
ρ × 𝑉𝑚 6.32𝐻𝑟
m=1509× 0.115, m= 174.3kg If the frying pan is filled with 116.2kg of cassava
mash, it will take one hour twenty minutes (6hr 20
2.5.4 Permissible mass of cassava mash to be min) to produce a well refined garri of about 11%
charged into the frying chamber. moisture content.
Two-third of the total mas of the cylinder is adopted
according to (Felix and Iweke 1989). Therefore, 2.5.7 Determination of the power required to convey
2 2
𝑚𝑚 = × 𝑚𝑐 = × 174.3 = 116.2𝑘𝑔 ≈ 116𝑘𝑔 the cassava mash
3 3
𝑊
Since, 𝑃 = , where, W= work done, and t= time
𝑡
2.5.5 Heat generated for the drying 𝐹×𝑆
Therefore P= =𝐹×𝑉
Since, 𝐻𝑒𝑎𝑡 𝑄 = 𝑀𝐶∆𝑇 𝑡
𝑇
Where, M= mass of cassava mash in the cylinder But torque (T) = F× 𝑟, 𝑡ℎ𝑒𝑟𝑒𝑓𝑜𝑟𝑒 𝐹 =
𝑟
And 𝐶 = Specific heat capacity of mash= 1.598𝐽/ In angular displacement, v=ω× 𝑟
𝑘𝑔o𝐶 (FAO, 2000) 𝑇
Therefore, P= × 𝜔. 𝑟 = 𝜔. 𝑇
𝑟
But, ∆T = Temperature ranges from 25ͦC-95oC
If speed N= 70rpm (Value of 70rpm is the maximum
(required to fry cassava mash at ambient temperature).
attainable number of rotation of the electric motor).
Therefore, 𝑄 = 𝑀𝐶∆𝑇
Angular displacement of the motor shaft:
𝑄 = 116.2 × 1.59 × 70 = 12933.1𝑊 ≡ 13𝑘𝑊 2𝜋𝑁 2×3.142×70
𝜔= = = 7.3𝑟𝑎𝑑 −1
60 60
2.5.6 Exposed area of cassava mash for heat T= required torque= F× 𝑟
absorption. D=diameter of shaft→0.03m
Using Fourier’s law of heat conduction, If diameter is 0.03m, therefore radius is:
𝐾𝐴(𝑇2 − 𝑇1 ) 𝐷 0.03
r= = = 0.015𝑚
𝑄= 2 2
𝐿 The torque can be obtained from the following
Where, K = Thermal conductivity of mash = 0.2 (A.S
relationship.
Oyerinde, 2016) 𝑇 𝜏 𝐺𝜃
A= surface area of the frying cylinder = =
𝐽 𝑅 𝐿
𝑇1 = temperature change = 95o𝐶 − 25o𝐶 (95°C is the
Therefore,
steaming temperature of the mash) 𝑇 𝐺𝜃
𝑇2 =95o𝐶. Therefore ∆𝑡 = 95ͦ𝐶 − 25ͦ𝐶 = 70 =
𝐽 𝐿
L= Thickness of the mash in the cylinder = 0.3𝑚
Where, T= Torque, ϴ= Angle of twist, G= Modulus of
Area of the mash in cylinder is derived from area of a rigidity of shaft, L= length of shaft,
cylinder, J= Polar moment.
Thus,A=2𝜋𝑟ℎ + 2𝜋𝑟 2 = 2 × 𝜋 × 0.35 + 2 × 𝜋 × Therefore,
0.352 = 1.3352𝑚2 𝐽𝐺𝜃
Therefore, Q=
0.2×1.33 ×70
= 66.1𝑊/𝑚2 𝑇=
0.3 𝐿
𝜋𝑑 4
Relating the heat transfer rate of the mass of the But J= , (two moment of inertia, 2I)
32
cassava mash to be dried with time ∆t. 3.142
∆𝑄 ∆𝑀𝑙ℎ
J= × 0.034
32
Where = = 66.1𝑊/𝑚2
∆𝑡 ∆t J= 7.95× 10−8
And, 𝐿ℎ = Latent heat of transformation And G, (Modulus of rigidity of mild steel
𝑄
Also, ∆𝑡= = time required to dry the mash shaft)=78Gpa
𝑚
Therefore,∆𝑡 =
𝑄
=
12933.1𝑊
= 195.7𝑠𝑒𝑐𝑠 𝜃 = 𝑡𝑤𝑖𝑠𝑡𝑖𝑛𝑔𝑚𝑜𝑚𝑒𝑛𝑡 2 > 𝑥 < 5( 𝑡ℎ𝑢𝑠, 𝜃 =2 is the
𝑚 66.1
minimum twist the shaft could accommodate while 𝜃
The total time required to fry 116.2kg of mash is:
=5 is the maximum value the shaft can accommodate
195.7 X 116.2= 22735.6secs.
before fracture).

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2+5 2.5.12 Efficiency

𝛳= = 3.5
2 With respect to the above values,
𝐽𝐺𝜃 7.95 × 10−8 × 3.5(78 × 109 ) therefore, efficiency(𝜂)= Output×100= 0.85 × 100 =
𝑇= =
𝐿 0.06 85%𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑐𝑦.
= 361725𝑁/𝑚2 ≡ 361𝑘𝑁/𝑚 Thus, 𝜂 = 85%
Thus, P=ω×T
P=7.3× 361 = 2640.0 𝑘𝑊 Interpolating to determine the throughput capacity
Through put capacity is 0.85 at 60secs;
2.5.8 Shear stress (𝜏) experienced by the shaftwhen Therefore, 0.85= 80
working X= 3600(1ℎ𝑟)
16𝑇
Where shear stress is illustrated as𝜏 = 0.85×3600= 80 × 𝑋
𝜋𝑑 3
Therefore,𝜏 =
16𝑇
=
16×361725
=
5787600
= 3060= 80𝑋
𝜋𝑑 3 3.142×0.033 0.0001234 3060
2 X= =38.3kg/hr
46.8𝐺 𝑁/𝑚 80
Thus, 𝜏 = 46.8 𝐺𝑁/𝑚 ≈ Therefore, throughput capacity for eight working
hours is 38.3× 8 = 306.4 kg
2.5.9 Force required to overcome the inertia of the This implies that 306kg of garri would be fried in
cassava mash in the cylinder. permissible 8 working hour.
From formula for friction, 𝐹𝑟 = 𝜇𝑁
Where, μ =Coefficient of frictionof the cassava mash 2.5.13 Determination of the shaft stirring force.
𝑁1 𝑑
= 0.47 (A.S Oyerinde, 2016) using the following relation: =
𝑁2 𝐷
N = Normal force acting on the mash Where 𝑁1 = 𝑠𝑝𝑒𝑒𝑑𝑜𝑓𝑡ℎ𝑒𝑑𝑟𝑖𝑣𝑖𝑛𝑔𝑠ℎ𝑎𝑓𝑡 which is
𝐹𝑟 =Frictional force experienced in packingthe mash, 70rpm
𝑁 = 𝑀𝑔 𝑁
And = 𝑠𝑝𝑒𝑒𝑑𝑜𝑓𝑡ℎ𝑒𝑑𝑟𝑖𝑣𝑒𝑛𝑝𝑎𝑑𝑑𝑙𝑒 which is
Where, g is acceleration due to gravity 2
g= 9.81𝑚/𝑠 2 unknown
𝑁 = 39.7 𝑋 9.81 = 389.46𝑁 𝐷1 = 𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟𝑜𝑓𝑡ℎ𝑒𝑑𝑟𝑖𝑣𝑒𝑛𝑝𝑎𝑑𝑑𝑙𝑒 which is 70cm
Fr= 0.47 𝑥 389.46 = 183.045𝑁 𝐷2 = 𝑑𝑖𝑎𝑚𝑒𝑡𝑒𝑟𝑜𝑓𝑡ℎ𝑒𝑠ℎ𝑎𝑓𝑡 which is 30mm
70 30
Therefore, 𝑁2 = = = 70
𝑁2 30
2.5.10 Determining the factor of safety 𝑤𝜋
Meanwhile, converting the speed to rpm. =
This is considered to be calculated since there could be 60
2𝑋𝜋𝑋𝑁
some unanticipated loads that may affect the operation = 7𝑟𝑎𝑑/s
60
of the machine. This includes wasted power or inertia V= 𝑟 × 𝜔 (𝑎𝑛𝑔𝑢𝑙𝑎𝑟𝑣𝑒𝑙𝑜𝑐𝑖𝑡𝑦𝑡𝑜𝑙𝑖𝑛𝑒𝑎𝑟𝑣𝑒𝑙𝑜𝑐𝑖𝑡𝑦).
causing the machine to slip out of the place. r= 𝑟𝑎𝑑𝑖𝑢𝑠𝑖𝑛𝑚𝑒𝑡𝑒𝑟.
ω= 𝑎𝑛𝑔𝑢𝑙𝑎𝑟𝑣𝑒𝑙𝑜𝑐𝑖𝑡𝑦𝑖𝑛𝑟𝑎𝑑/s
Most documented value for motor selection guide state Therefore, velocity V= 0.15 𝑋 7 = 1.05𝑚/s
that in engineering design, safety factor of between 1.2 Since, force=
𝑝𝑜𝑤𝑒𝑟
𝑣𝑒𝑙𝑜𝑐𝑖𝑡𝑦
to 2.5 is appropriate considering the load and the safety
1𝑋746
of the operator. Therefore force (F)= = 497.3𝑁 ≡ 0.5 kN
1.05
Therefore, the paddle moves at 70rpm with a force of
2.5.11 Throughput capacity 497.3N
With the heating element .5kg of cassava mash with
40% moisture content was dried after 60secs and the 2.5.14 To determine the element energy consumption.
final product gives 4.55% [partially undesired output] The power rating of the element is 5KW and operated
5kg−4.15 = 0.85(𝑢𝑛𝑑𝑒𝑠𝑖𝑟𝑒𝑑). 5𝑘𝑔of cassava was with 240V the resistance of the element is R=P𝐼 2
dried manually at same moisture content after 80secs (Tontechnik-rechner).
and give 3.6kg approximately. To calculate our resistance, the current is needed to be
5kg−3.6𝑘𝑔 = 1.6𝑘𝑔 .[desired output] determined

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𝑃 5000 engineering materials which will not be hazardous to

I= = = 20.83𝐴
𝑉 240
the healthy living of human and animals.
If I=20.83A, and P=5000W,
Therefore,
These points were also considered during engineering
R=P𝐼 2 = 5000𝑋202 = 2000000Ω = 2000𝑘Ω
material selection to suit the design of the machine.
The energy consumed by the element in 10mins is
This includes consideration of effect of corrosion on
V2 2402 X10X60
E= = = 17280J ≈ 17.3kJ the human body among others. Appropriate materials
RXt 2000
are assumed to be selected for the construction. Garri
Therefore, the energy consumed in eight (8) working
production involves generating heat to reduce the
hours is 17.3× 8 = 136𝑘𝐽.
moisture content of garri from about 50% to about
From the above analysis, the unit of energy consumed
12% as considered to be healthy for consumption.
per day could be gotten
With the conventional method of frying in the village,
the production is subjected to great hazards of
2.6 HUMAN FACTOR IN CONSTRUCTION AND
contamination and poisoning if sweats and other
SAFETY
objects are allowed to be trapped in the frying
Due to the available resources on ground during the
chamber. Although the process involves heat which
construction, some 1anufacturing defects have been
may kill any germ of bacterial but meanwhile, some
incurred such as losing of generated heat to the
bacterial grows and survives at even a high
environment which proves to reduce drastically, the
temperature.
total time of frying the garri [Link] for
lagging are not in place during the coupling section
2.8 SAFETY PRECAUTIONS
which means that the hollow space between the main
We recommend the following safety precautions be
body mild steel and the stainless steel for the frying
observed when using or operating the machine:
pan were not lagged to reduce the temperature of the
machine [Link] implication of this is that the • The machine must be operated by a technical
machine may prove to be extremely hot when used know-how.
continuously. But, a cooling fan is in place to • The machine must not be operated in the rain or
compensate this flaw by relieving the degree of muddy place.
hotness of the body of the [Link] so, it is • The operator is advised to use a proper hand glove
designed to be operated indoor that is the reason why while operating the machine.
the frying chamber is not [Link] these • The control panel is programmed based on
aforementioned production flaws are thereby calculation to control the machine operation; it
subjected to developments as this is just a pathway to must not be tampered with as this may lead to
improving the technology of garri production break down of the control unit.
although; the machined is tested to operate with • The machine must not be operated by kids in no
desired output. circumstances.
• The machine could burn an improperly wired
Incorporating mechanical and electronics technology domestic installation due to power consumption.
(mechatronics) to achieve an improved method of • The machine should not be used with small
frying garri to minimize human stress and health capacity generator sets meant for domestic
hazards is achieved at the end of the construction. purposes.
• The machine should be used with a 3-phase
2.7 HEALTH electrical outlet.
The healthy living of the citizen in relation to their • The electrical element must not be tested working
consumption of food is very vital to the food with bare hands for risk of electric shock and
processing companies and food production regulation electrocution.
agencies. Nevertheless, an engineer is also concern
about developing safe devices and machine to
facilitate the production of food with the appropriate

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2.9 DESCRIPTION OF MANUFACTURING 10 Paddle and shaft Stainless steel

PROCESS 11 Fan ( for heat Aluminum
A Mild steel of 4milimeter thickness, length of circulation )
2420milimeter and breath of 1220milimeter was rolled 12 Tyre and frame Cast iron and
to form a cylinder shape which will house the frying support stainless
chamber, alternative current element, electric fan and 13 Control panel Rubber
discharge outlet. The gear is mounted on the surface casing
of the U channel mild steel; other driving gear was 14 Main switch Aluminum
attached to the shaft stirring the sieved cassava was casing
fixed to mesh with other gear rotating by the electric
motor. The electric motor is bolted on the motor base Table 1.3: Bill of Engineering Measurement and
pointing upwards. The rotating shaft and paddle are Evaluation (BEME)
connected to the electric motor through a system of S/N Materials Quantity Amount
pulley and gear meshed together. The motor base is (₦)
welded on the body frame of the machine maintaining 1 Electronics - 16050
a height of 310mm from the frying pan to the electric components
motor. The frying pan is located under the paddle with
2 Industrial element 1 piece 3500
a diameter of 710mm. The heat chamber is located
3 A.C fan 1 piece 1200
under the frying pan. The space between the inner wall
4 9mm electrical 15 yards 5000
of the frying pan and mild steel is insulated using
cable
fiberglass to prevent heat loss and conduction through
5 1mm electrical 5 yards 250
the body of the machine. The system is enclosed by
cable
the body base stand from the edge of the frying pan. A
6 15 amps plug 1piece 200
ceramic temperature sensor is connected inside the
7 Mild steel plate 4 x 1 piece 24500
base stand to compare the temperature or heat around
8 x 4mm
the heating chamber and heat change of the system to
the calibrated temperature gauge at the control panel. 8 Electrode 1 pack 2000
The control panel is located at the right-hand side of 9 Tungsten electrode 25 pieces 2500
the machine for easy operation. The fan is located at 10 U-Channel 8mm x 1 piece 12000
the base of the machine to blow the heated element. 18 inches
11 Marble chalk 3 pieces 300
Table1.2: Materials used for the full construction of 12 Iron rod 16mm 1 piece 3900
an industrial Garri frying Machine. 13 Cutting disk 4 2400
S/N Name Engineering 14 Grinding disk 2 1500
Materials used 15 Stainless steel 1 piece 25000
1 Frying Stainless steel plate 6 x 4 x 1.5mm
pan/chamber 16 Tyre 4 pieces 5500
2 Discharge port Stainless steel 17 Bearing 1 2500
3 Motor frame Mild steel 18 Gear motor 1 piece 28000
4 Electric motor Cast iron with 19 Shaft 1 2000
copper windings 20 Bolts / Nuts 12 600
5 Bolts Mild steel 21 Body filler - 1100
6 Discharge door Stainless steel 22 Processed Cassava - 1000
7 Bearings Cast iron 23 Spraying - 2300
8 Frame support Mild steel 24 Hinges for element 2 pieces 400
9 Industrial Stainless steel door
Electric element

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25 Programming of - 3000 3.1 Results

microcontroller The cassava mash used in determining the working
principle of this machine is based on the already
26 Transportation - 31930
published sentences below. The cassava mash used in
27 Saw blade 1 piece 300
testing this machine was collected and processed at
28 Miscellaneous - 42070
Oye-Emene, Enugu. Other experiment and tests were
Sub total 221,000 carried out in the Department of Agricultural and Bio-
Grand total 221,000 process Engineering laboratory. Samples of cassava
mash were tested at different moisture content. The
III. RESULTS AND DISCUSSION moisture content was determined using gravimetric
method, by placing the grit sample in the oven and
We were able to achieve at the end of these production heating it at 1100c, for 8 hours (ASAE, 1990). Though,
process, a well refined garri which is edible for we tested this machice flexibility and compatibility
consumption. This is achieved by painstakingly going with other standards of its kind with a cassava mash
through series of processes which involves machine of gotten from Odofufu in Ilaro, Ogun State.
the shaft used on the lathe, fabrication of the frame,
body among others.
Table2.1: Samples of cassava mash at 40% moisture content.

Sample Initial Initial Motor Middle Motor Final Motor Final Moisture
weight temp time temp time temp time weight of content of
of mash (0c) (min) (0c) (min) (0c) (min) product product (%)
(kg) (kg)
Batch A 3 70 3 80 3 100 4 2.25 12
Batch B 2 70 3 80 3 100 4 1.2 11
Batch C 1 70 3 80 3 100 4 0.5 10

Table 2.2: Samples of cassava mash at 45% moisture content.

Sample Initial Initial Motor Middle Motor Final Motor Final Moisture
weight temp (0c) time temp time temp (0c) time weight of content of
of mash (min) (0c) (min) (min) product product
(kg) (kg) (%)
Batch A 3 70 3 80 3 100 6 2.15 12
Batch B 2 70 3 80 3 100 6 1.0 11
Batch C 1 70 3 80 3 100 6 0.5 10

After the entire constructional proceedings in the semi-automatic garri fryer for industrial production of
improvements on the construction of this more garri in a shorter time consideration, it is semi-
economic friendly machine, and undergoing a working automatic in the sense that the discharge is the done by
test running to be sure of its accuracy, we were able to the machine operator, besides that, the temperature
produce a very fine and refined garri produce which is device incorporated with relays in the control panel
welcoming and attractive in the colour, uniformity and carries out the remaining machine operation.
other qualities of a good garri. Production of garri is a lengthy process which
undergone certain stages from the raw materials stage
The already constructed machine in other parts of the which is includes: peeling of cassava, washing of the
world was thoroughly studied and with these, an peeled materials, grinding and pressing. The longer the
improvement is being undertaken in a more robust days used in pressing the higher the fermentation rates.

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But for healthy purposes, it must be well fermented to Primary methods:

get rid of potassium cyanide a water soluble poison. • LOD (Loss on drying)
After which sieving is done to the cassava mash • Karl fisher moisture measuring method
produced before it is fully ready for frying.
Secondary methods:
In achieving our aim in the construction process, it was • Microwave moisture method
observed that the garification is achieved at a constant • Electrical moisture meter
and maintained temperature difference, which does • Near infrared moisture meter.
not exceed 90°C. this temperature is monitored by the
preprogrammed microcontrollers to ensure the r does The method implored in our own determination is the
not cake or burn during the frying process. The taste easiest and affordable of all is the LOD (Loss on
of the produced garri could be enhanced also by drying) as it is the most widely used test of moisture
adding proper amount of palm oil to the frying pan presence. A high temperature oven with continuous
according to the quantity of the garr5, this is meant to weighing of samples is optimized for sampling
also increase the nutritional values of the final garri techniques. After the testing procedures, it was
produced observed that the best quality produced cassava mash
for frying must be total fermented during the pressing
RESULTS AND DISCUSSION stage and the moisture content approximately to be
40%. And our refined creamy white partially
Various quantity of cassava grits was employed with gelatinized roasted free flowing granules was
slight differences in the moisture content. These observed to best befitting at 11% moisture content.
samples are taken for the reason of determining the The three samples hovers along a moisture content 0f
best garri with the specific moisture content after 11%-15%.
finishing the sampling process. With three quarter of
the earth crust been covered with water, it is no news The other two samples are also good for consumption
that almost everything we touch or eat has some water based on the laid down theory by chemistry experts,
contents. It is better to study the accurate measurement they could all be safely stored in a permitted storage
of water content in every aspect of food production as system for as long as seven months. The garification
these constitute the overall quality of the food and process is closely monitored by the programmed
shelf life. Important it is also to every owned business microcontroller used (PIC 16F690).Because the
private, or government establishments who produces efficiency and quality of the final product relies on the
food to be able to give the nutritional values of the ability of the controller and the operator to control and
foods, and also regulates the level of presence of vary the speed of the gear motor between a ratio of
moisture in the food because it may ruin businesses if 1:15 and regulate the temperature of the garification
food got spoilt in very short time. due to too much process. Also, extra care proper care must be taken in
moisture in the food. this machine, because, the heat element may prove
dangerous when operated badly out of specification.
With us paying good cognizance to the above- This may cause electric shock and electrocution. It is
mentioned points, it is also mandatory for us to deter not like charcoal or gas fired sources of heat. The
the moisture contents of the three different cassava cyanide level of 0f 20mg of Hcn/Kg by the SON
grits gotten from the said location. (Standard organization of Nigeria) must be adhered to
in frying garri to avoid inflicted food poisoning to the
There are six methods for determining moisture society.
content of a non-absolutely soluble liquid. (John
bogart). CONCLUSION

These processes include: primary and secondary Automated Mechanised cassava mash processing
methods machine was designed, constructed, tested and

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analysed. Garri frying is not a straight forward frying processes, in order to be able to meet the demand of
operation, but it needs a good understanding of the garri by the entire populace.
factors that affect the quality of the final product.
Human factors and ergonomics are considered and the REFERENCES
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