Cassava processing is commonly performed with manual tools such as knives, machetes and mortars, making the operation laborious and time-consuming. Mechanised processing units can reduce this workload, but their electrical requirements must be characterised to support efficient o...
Open access
Research Article10.9734/psij/2026/v30i4957
Processing operations for tubers such as cassava are traditionally carried out using knives, machetes, mortars and other tools. Mechanized processing units are sometimes used, but they are energy-intensive. Thus, it is necessary to propose processing units that are optimal in ene...
Open access
Research Article10.9734/ajopacs/2025/v13i4267
Cassava is a perishable commodity with a shelf life of less than 3 days after harvest. The general objective of our study is to take stock of the practices and equipment used in the processing of cassava into attiéké. This will subsequently allow us to optimize the operating ener...
Open access
Research Article10.9734/cjast/2024/v43i114445