Causes of quality defects in cassava-based food production: an ishikawa diagram analysis
1 National Polytechnique High School, Marien Ngouabi University, Brazzaville, Congo.
2 Human Nutrition and Food Laboratory, Faculty of Sciences and Techniques, Marien Ngouabi University, Brazzaville, Congo.
Review Article
World Journal of Advanced Research and Reviews, 2024, 24(01), 750-558
Article DOI: 10.30574/wjarr.2024.24.1.2856
Publication history:
Received on 20 August 2024; revised on 01 October 2024; accepted on 03 October 2024
Abstract:
Cassava is a staple crop in many African countries, contributing to the production of various food products such as gari, cassava flour, and fufu. However, quality defects in these products are prevalent, particularly at the small-scale production level. This study analyzes the causes of these defects using the Ishikawa diagram, focusing on key factors such as materials, methods, manpower, machinery, and environment (5Ms). A comprehensive literature review revealed that inconsistent processing techniques, poor-quality raw materials, lack of training, and inadequate equipment are major contributors to product defects like microbial contamination, moisture imbalances, and texture inconsistencies. The study emphasizes that small-scale producers face greater challenges due to limited access to improved technology and standardized practices, while industrial producers benefit from more control over production processes. Recommendations include improving training, access to better equipment, and post-harvest storage solutions, alongside enhanced cassava root quality management. This analysis provides a framework for addressing quality control issues in cassava-derived products, ultimately improving food safety and product consistency across both small-scale and industrial production settings.
Keywords:
Quality; Cassava; Ishikawa Diagram; Processing; Agricultural practices
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0