Design and fabrication of a cassava peeling machine

  • BO Akintunde Federal College of Agriculture, Moor-Plantation, Ibadan, Nigeria
  • FA Oyawale Department of Industrial and Production Engineering, University of Ibadan, Ibadan, Nigeria
  • TY Tunde-Akintunde Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria


The varying shapes and sizes of cassava tubers have made cassava peeling to be one of the major problems in the mechanization of cassava processing. A cassava peeling machine was designed and constructed. The design parameters include a power requirement of 0.36hp, belt tensions of 349.7 and 1807.5N and shaft diameter of 35mm. Its main component is a peeling chamber, which consists of two perforated drums rotating in the opposite direction. The machine had an average capacity of 44.50kg/hr, an average peeling efficiency of 83% and an average percent flesh loss of 5.38%.

Keywords: cassava, peeling, peeling efficiency

Nigerian Food Journal Vol. 23 2005: 231-238

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eISSN: 0189-7241