Cassava-to-Attiéké Transformation: A Diagnosis Study in Banfora, Bobo Dioulasso and Ouagadougou
SAWADOGO Kalizeta
Laboratoire d’Energies Thermiques Renouvelables (L.E.T.RE), Université Joseph KI-ZERBO, Burkina Faso.
YE Siédouba Georges *
Laboratoire d’Energies Thermiques Renouvelables (L.E.T.RE), Université Joseph KI-ZERBO, Burkina Faso and Laboratoire des systèmes d’énergie renouvelable et environnement-génie mécanique et industriel (LASERE-GMI) /Institut de Recherche en Sciences Appliquée et Technologies) /Centre National de Recherche Scientifique et Technologique (CNRST), Burkina Faso.
LINGANI Abdel Kader Hounsouho
Laboratoire d’Energies Thermiques Renouvelables (L.E.T.RE), Université Joseph KI-ZERBO, Burkina Faso and Ecole Polytechnique de Ouagadougou, Institut du Génie des Systèmes Industriels et Textiles, Laboratoire Multidisciplinaire de Recherche en Sciences de l’Ingénieur (LMRSI), Burkina Faso.
KAM Sié
Laboratoire d’Energies Thermiques Renouvelables (L.E.T.RE), Université Joseph KI-ZERBO, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
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 energy of a mechanized cassava into attiéké processing unit. To do this, a diagnosis was made through a field survey of local processing companies in the cities of Banfora, Bobo Dioulasso and Ouagadougou. Our study focused on 20 processing units selected on the basis of the products manufactured and their geographical area.
The results made it possible to list the equipment used at each stage of processing and their methods of use (manual or mechanized). It appears that in most companies, processing equipment is mainly manual. The inventory of equipment used in cassava processing units in Banfora, Bobo Dioulasso and Ouagadougou showed that graters/crushers are the only motorized equipment used in these units. It is therefore essential to mechanize cassava processing equipment into attiéké as far as possible in order to reduce the arduousness of the work.
Keywords: Diagnosis, equipment, processing, cassava, attiéké