Abstract:
World consumption of cassava for food (fresh or processed) is concentrated in the developing countries. In Africa, about 70 percent of cassava production is used as food. The most popular processed products are commonly known as lafun, foufou, attieke, chickwangue, and Garri a dry granular meal made from moist and fermented cassava is most commonly used in West Africa. However, this project intends to harness the wide potentials in cassava not only for the production of food but also as a raw material for floor. Ethanol, starch and so many other by- products. The methodology applied in the resolution of the various competing design factors in the proposed complex is thoroughly examined and analyzed deriving the design philosophy and giving details on allocation and utilization of spaces provided. Nevertheless, it is the authors hope that this project will go a long way in not only improving the life of the rural dwellers but will also provide employment, intensify agricultural mechanization and help achieve the governments plan for providing food (and health) as part of the vision 2020.
