Evaluation of the Processing Technologies of Cassava Chips and Flour in Oyo and Ogun States of Nigeria

World Journal of Agricultural Sciences 1 (1): 56-58, 2005
ISSN 1817-3047
© IDOSI Publications, 2005
Evaluation of the Processing Technologies of Cassava Chips and
Flour in Oyo and Ogun States of Nigeria
1O.A. Ashaye,

2T.A. Adegbulugbe and


2O.J. Dawodu
Institute of Agricultural Research and Training, Obafemi Awolowo University,
1
Federal College of Agriculture, P.M.B. 5029, Moor Plantation, Ibadan, Nigeria
2
Abstract: A survey was conducted between January and August in the year to evaluate the processing
technologies of cassava chips and flour in Oyo and Ogun States. About (37.5%) obtain their raw materials from
their own farms and farm gate while 62.5% was from market purchase. Higher percentage of processors (80.95%)
obtain their capital from personal savings. Cassava flour was the most popular (70%). Semi-modern method of
processing (76.19%) was the most popular in comparison to other materials. Greater percentage (80.95%) for
whole sale while most of the processors are married (85.7%). Also, most of their enterprise are located
residencially.
Key words: Cassava flour % cassava chips % survey % processors
INTRODUCTION
MATERIALS AND METHODS
Cassava is one of the most important food crops
Sampling frame: A totals of 40 questionnaires were used
in Africa. It derives its importance from the fact that it
for present research.
contains high percentage of carbohydrate and is a
valuable source of cheap calories especially in developing
Sampling technique: 40 respondents were randomly
countries [1, 2].
selected based on personal interview method with the aid
Cassava tuber once harvested deteriorate rapidly
of drafted questionnaires. Eight major areas were visited
within 40-48 h. This deterioration in most cases are
in Oyo and Ogun States. These are Apoje Farm, Ijebu-
caused by physiological changes, mechanical damage
Igbo, Molipa, Itele, Killa, Bakatari, Moniya and Eleyele.
during harvesting, transportation and handling [3, 4].
Therefore, manufacturers prefer to convert cassava
Data collected: Socio-economic data was collected and
into more stable forms such as chips and flours so
the following parameters were evaluated.
as to prolong the shelf life of the product [5]. Cassava
chips and pellets are useful in animal feed formulation
C
Sources of raw materials
and ethanol production. Also, cassava flour has
C
Source of capital
found great use in food formulation activities in
C
Distribution pattern of cassava chips and flours
confectionary industries and in the production of
C
Cassava chips and flour production methods
dextrin [5].
C
Marketing channels
There is therefore a need to evaluate state of art
C
Educational background of the processors of
associated with processing of these products since there
cassava chips and flour
is no detailed information about their processing and
C
Age distribution of producers of cassava chips and
utilization trends in Oyo and Ogun State, which are the
flour
major producers and consumers of this product in
C
Marital status
South-western Nigeria.
C
Location of the enterprise
Therefore, present research is aimed at evaluating the
processing technologies of cassava chips and flours in
Analytical methods: Descriptive statistic was used such
those states of the country.
as simple frequency distribution and percentages.
Corresponding Auhtor: Dr. O.A. Ashaye, Institute of Agriculture Research and Training, Obafemi Awolowo University,
P.M.B. 5029, Ibadan, Nigeria
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World J. Agric. Sci., 1 (1): 56-58, 2005
120
100
80
)
100
s

(
%
n
60
t
i
o
u
40
80
i
s
t
r
i
b
D
20
)

(
%
n
0
t
i
o
60
u
Whole sale
Rtail
i
s
t
r
i
b
D
Fig. 3: Marketing channels
40
50
20
) 40
s

(
%
n 30
t
i
o
0
u 20
Source of raw materials
Source of capital
i
s
t
r
i
b
D 10
Friends
Co-operatives
0
Personal saving
Primary and
Secondary
No education
Market purchase
higher education
Farms and farm gate
Fig. 4: Educational background of processors
Fig. 1: Sources of raw materials and capital
RESULTS AND DISCUSSION
120
Sources of raw materials and capital: About (37.5%)
100
obtained their raw materials from their own farms and
farm gate, while 62.5% was through market purchase
(Fig. 1). Also, it was observed that 80.95% of their
80
capital was from personal saving while 14.28% was
)
through co-operatives and 4.77% was from friends.

(
%
n
t
i
o
60
u
Distribution pattern of cassava chips and flours and their
i
s
t
r
i
b
D
production methods: The production rate of cassava flour
40
was the highest (70%) followed by cassava chips (30%)
(Fig. 2). Also, the use of semi-modern method was for the
production of cassava chips and flour was very popular
20
(76.19%). Traditional method was (19.04%) while fully
mechanized method was (4.7%). These differences could
0
be due to cost of equipments.
Producation rate
Producation method
Marketing channels: Greater percentage (80.95%) was
Fully mechanised
observed for whole sale while (19.05%) was for retail
Traditional
Semi-modern
(Fig. 3).
Cassava chips
Cassava flour
Educational background of processors: About (42,85%)
passed through Primary and Higher education, while
Fig. 2: Distribution pattern of cassava chips and flours
(39.53%) attended Secondary school (Fig. 4). The least
and their production methods
percentage (17.62%) did not have any formal education.
57

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World J. Agric. Sci., 1 (1): 56-58, 2005
120
Marital status of the producer: A lot of married people
(85.7%) are actively involved in this business while
(14.30%) are singers (Fig. 6).
100
Location of the enterprises: Most of these enterprises
80
are located residentially (62.9%), while about (23.80%)
)
are located in industrial areas (Fig. 7). The least

(
%
n
percentage (13.30%) are located on their farm.
t
i
o
60
u
i
s
t
r
i
b
CONCLUSIONS
D
40
It can be concluded that most of the raw materials
used for cassava chips and flour productions are sourced
20
locally and that the sustainability of the project depends
on their personal savings.
Higher dependence on semi-modern method was
0
also implicated while many people prefer to sell their
Age
Marital status
products in bulk (wholesale) rather than retailing it.
Singles
Also, the interest of middle-aged people in this business
Married
was high. It was also observed that majority prefers to
Older people
locate their industries in their residential areas.
25-34
35-44
REFERENCES
Fig. 5: Age distribution and marital status of producers of
cassava chips and flour
1.
FAO., 2004. On line statistical database Rome, Italy,
70
Food and Agriculture Organization of the United
60
Nations ( www.fao.org)
)

50
2.
Probart, C., 2003. Meeting Micronutrient needs.

(
%
n 40
Food Nutr. Agric., 2: 1-2.
t
i
o
u 30
3.
Oyewole, O.B., 2002. The powers at the roots, food
i
s
t
r
i
b
20
and its microbial allies. UNAAB Inaugural Lecture
D
10
Series No. 15, Abeokuta, Nigeria.
0
4.
Oyewole, O.B. and Y. Asagbra, 2003. Improving
Residential
Industrial areas
Farms
traditional cassava processing for nutritional
enhancement In. International worshop on Food
Fig. 6: Location of the enterprises
based approaches for a healthy nutrition.
Ouagadougou, November 2003, pp: 23-28.
Age distribution and marital status of producers of
5.
Hahn, S.K. and J. Keyer, 1985. Cassava: A basic food
cassava chips and flour: The greater percentage (57.14%)
for Africa. Outlook Agriculture, 14: 9: 5-9.
of producers were between the ages of (35-44) followed
by (25-34) years (28.57%), while older people (14.29%) are
not actively involved (Fig. 5).
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