E.A Ogunrinde; O.I Ojo; D Adgidzi; B.A Sanusi; I.O Olaoye
Greener Journal of Agricultural Sciences | Greener Journals | 2020
Paper ID: RQL-PAPER-2026-000039 | DOI: 10.15580/gjas.2020.1.122419222 | Views: 7
Publication Date: 2020-01-31 | Volume: 10 | Issue: 1 | Pages: 30-33
Type: Journal article | Discipline: Agriculture | Subject Area: - | Language: English
DOI: 10.15580/gjas.2020.1.122419222
The current wave of energy consciousness has triggered intense efforts in the search for the alternative sources for cooking fuels, including the use of agricultural by-products like cassava peels, sawdust and shea butter cake to form briquettes which are substitutes of fuel needed for domestic cooking. The experiments were conducted using 23 full factorial design. Three factors, cassava peels (X1), sawdust (X2) and shea butter cake (X3) at two level (coded as – and +) were investigated under different variable factors. The briquettes were tested and evaluated for quality in terms of crushing strength, calorific value and burning efficiency. The model developed showed that cassava peel have higher significance difference in briquettes than interaction of these factors at 5% levels of significance. Cassava peel showed a higher significance effect than shea butter cake. Crushing strength, calorific value and burning efficiency were affected by interaction of the three main factors. The fitted model for predicting the crushing strength, calorific value and burning efficiency gave the best compromise for optimization as it produced briquettes of higher calorific value 885J/kg and considerable crushing strength of 883N respectively.
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