Assessment of Cassava Flakes Quality and Hygiene Practices among Workers in Cassava Flakes Processing Factories in Ilorin West Local Government Area Kwara State Nigeria

Cassava (Manihotesculenta Crantz)is a major root crop in the low land tropics and much of sub humid tropics and its starchy roots are sources of dietary food energy (high calories) for more than 500 million people worldwide. Aim: This study assessed the quality of cassava flakes and the hygiene practices of workers in selected cassava flakes processing factories in Ilorin west LGA.
Methodology: a descriptive cross sectional study involving laboratory analysis which was used to assess the hygiene practices and the level of contaminants in cassava flakes. The study population comprised of all workers of the selected cassava flakes processing factories, a multi-stage sampling technique was used in the selection of respondent and collection of sample for the study. The instruments used for data collection was an interviewer administered questionnaire.
Result: A total of 220 cassava flakes processors were interviewed to assess the level of knowledge, attitude and practices on cassava flakes hygiene. During the interview, 211 cassava processors responded appropriately while 9 respondents declined. The age distribution of the cassava flakes processors increased as the age class increased excluding the drop in frequency at 60 and above, while a lot of the respondents 72(34.1%) are within the ages of 50 - 59. There are more females 163(77.3%) than males 48(22.7%) respondents in cassava flakes processing factories. 128(60.7%) agreed that Food borne illness can be prevented by good processing of cassava flakes, 111(52.6%) agreed that good processing hygiene of the cassava flakes processors can prevent food poisoning while 95(45.0%) agreed that Obtaining more knowledge on cassava safety is not a solution to food safety problems. This study also revealed that 203(96.2%) agreed that processing activity is time consuming and strenuous, 145(68.7%) agreed that inadequate access to potable water is a constraint to proper hygiene. The bacteria isolated from this samples were; Staphylococcus aereus, Bacillus cereus, Pseudomonas spp, Eucherichia coli. The highest level of cyanide in this study is 7.30mg/HCN/kg, while the lowest is 2.0 mg/HCN/kg.
Conclusion: It was revealed in this study that the constraints to hygiene practices by the cassava processors includes; Processing activity is time consuming and strenuous, inadequate access to potable water, lack of finance to purchase modern equipment, scarcity of freshly harvested cassava roots, lack of waste disposal facility, non-availability of processing facilities, fluctuation in market prices, investments costs for the more efficient technologies are high. Direct observation of hygiene among processors in the factories revealed that their hygiene practices concerning environmental sanitation were poor.

Cassava flakes, Hygiene Practices

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