Comparative Assessment of Two Methods in the Production of Fermented Cassava Flour (Láfún) on Manual Energy Expended, Retting Time and the Product Quality

Abstract

In this study, two methods (pre peeled and post pealed) of processing fermented cassava flour “Lafun” are compared on the bases of production cost (time and manual energy), and product quality. To establish the bases, some anthropometry parameters of the processor were measured, alongside with workstation parameters, which includes environmental factors. An experiment was set up and carried out using 66kg of cassava tubers; 33kg each for respective methods, black plastic drums of equal volumes (50liters) containing 30liters of water in each.  The results showed that pre peeled method has longer production time, which is associated with retting period (12 days), while post peeled took only 5 days to ret. Also, manual energy expended on dissimilar operations showed that more energy is consumed in pre peeled method of production compared to post peeled methods. The quality test of the fermented flour showed that, the pre peeled method gives better nutritional values, while the post peeled method presented high level of microorganisms when compared. It is concluded on the fact that, the end products seem to counterbalance the processing methods.

Keywords: Comparative Assessment, Fermented Cassava Flour (Láfún), Manual Energy Expended, Production Methods, Product Quality, Retting Time