A TECHNICAL REPORT

ON STUDENTS INDUSTRIAL WORK EXPERIENCE SCHEME.

(SIWES)

HELD AT:

LAUTECH TEACHING AND RESEARCH FARM OGBOMOSO,OYO STATE

AND

OLAD CASSAVA PROCESSING INDUSTRY FATOKUN MAIN ROAD

MONIYA IBADAN.

PREPARED BY:

ALAGBE ADEYEMI JEREMIAH

MATRIC NUMBER: 140702

SUBMITTED TO:

THE DEPARTMENT OF ANIMAL PRODUCTION AND HEALTH IN THE

FACULTY OF AGRICULTRUAL SCIENCES

LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OGBOMOSO,

OYO STATE.

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD

OF THE DEGREE OF BACHELOR OF TECHNOLOGY (B.TECH) IN
ANIMAL PRODUCTION AND HEALTH

August, 2019.

1
 CERTIFICATION

I certify that this technical report work was carried out and completed by ALAGBE

ADEYEMI JEREMIAH with matric number 140702 of the Department of ANIMAL

PRODUCTION AND HEALTH of Ladoke Akintola University of Technology, Ogbomoso, Oyo

state, Nigeria. As a partial fulfillment for the award of Bachelor of Technology (B.Tech).

………………………………… …………………………………

SUPERVISOR SIGN & DATE

……………………………………. ………………………………

HEAD OF DEPARTMENT SIGN & Date

2
 DEDICATION

This technical report is dedicated to Almighty God, the omniscience whose contribution is

beyond comprehension and also to my wonderful parents for their moral and financial support

towards the successful attainment of the programme.

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 ACKNOWLEDGEMENT

My appreciation goes to God almighty, the one who is to be and who is to come, that accorded

me the grace and opportunity of being a loving creature; to part-take in the student industrial

work scheme (SWIES).

I acknowledge the support of my parent MR.& MRS OLUOKUN ALAGBE and my Siblings for

the unflinching support. Finally to all the lecturer in the faculty of Agricultural Sciences, all unit

supervisor for their support and contribution toward successfully impacting knowledge into me

for the industrial training experience, thank you all. May almighty God be with you all (Amen)

TABLE OF CONTENT

CONTENT
4
Title page

Certification

Dedication

Acknowledgement

Table of content

List of figures

CHAPTER ONE

1.0 Introduction to SIWES

1.1 Aims and objectives of SIWES

1.2 Name of the companies

1.3 Location of the companies

1.4 About the companies

1.5 A brief summary of company's activities

1.5.1 Products produced

CHAPTER TWO

2.0 General introduction of all units at LAUTECH teaching and research farm.

2.1 Unit by unit report with routine management practice

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2.1.1 Poultry unit

2.1.2 Crop type collection unit

2.1.3 Cattle, sheep, and goat unit

2.1.4 Permanent crop unit

2.1.5 Piggery unit

2.1.6 Garri processing unit

2.1.7 Fishery unit

2.1.8 Apiary unit

2.1.9 Rabbitary unit

CHAPTER THREE

3.0 Special Operations Carried Out During The Industrial Training And Procedures

PHASE I AT LAUTECH

3.1 Spawning

PHASE II AT OLAD CASSAVA PROCESSING INDUSTRY

3.2 Garri production

CHAPTER FOUR

4.0 Conclusion

4.1 Recommendation

6
Appendix

CHAPTER ONE

INTRODUCTION TO SIWES.

The industrial training office was established in the year 1971 and has. Its legal backing

of Decree No 37 of 1973 constitutions. The body was charge with the responsibility of ensuring

adequately trained man-power to run the nation’s industrials sector. Industrial training

attachment is a program of induction for student of higher institute of learning in a particular

field. The scheme allows participating student to have opportunity to experience and praticalise

what they have been taught over the years. Thereby, brings about more knowledge to what they

have been taught in their various course of study.

The SIWES program has been set up and made compulsory for students (especially

students understanding science oriented studies) to participate fully so as to meet up with the

official requirement of the accreditation set by the Nigerian University Commission (NUC). The

theoretical knowledge acquired by student from their various department and faculty can be put

to practical and experimental use by modern and appropriate instruments provided by the host

company.

The student is an integral part of the successful fulfillment and completion of the B.Tech

Degree in the Department of Animal Production And Health among other participating

departments in Ladoke Akintola University of Technology,(LAUTECH), Ogbomoso.

The program is jointly managed by the ITF representing the Federal Government and the

participating higher institutions.

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1.1 AIMS AND OBJECTIVES OF SIWES

The aims and objectives of the Student Industrial Work Experience Scheme (SIWES) include;

 Provision of avenue for students of institute of higher learning to acquire industrial skills

and experience in their various course of study.

 Preparing the student for industrial work situation they are to meet after graduation.

 Exposure of student to work method and techniques in handling equipment and

machinery that may not be available during their course 0f study.

 Making transition to the labor market easier. And enhancing students contact for later job

placement.

 It provides students the room to apply their knowledge in the labor market. Thereby,

bridging the gaps between theories and practical.

 Enlisting and strengthening employer’s involvement in the entire educational process.

And preparing the students for employment in industry and commerce.

 Enabling students to improve on their ability in writing and presenting field reports.

1.2 NAME OF THE COMPANY

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  Lautech Teaching and Research farm, Ogbomosho, Oyo State

 OLAD cassava processing industry fatokun Ibadan

1.3 LOCATION OF COMPANY

1.3.1 INTERNAL LOCATION

 Ladoke Akintola University of Technology Teaching and Research Farm, Ogbomosho.

1.3.2 EXTERNAL LOCATION

 OLAD cassava processing industry fatokun main road, moniya, Ibadan, Oyo State, in

Akinyele Local Government and established in the year 2016.

1.4 ABOUT THE COMPANIES

The first phase of the training was carried out in Ladoke Akintola University of

Technology Teaching Research Farm ,Ogbomosho which was established in 1991. This is a

farm setup in the school which serve as a medium of giving practical knowledge of

agriculture to the populace mainly to the student on the farm. It comprises of twelve different

units, which are:

 Arable unit

 Cattle, sheep and goat unit

 Crop type collection unit

 Garri processing unit

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  Fishery unit

 Apiary unit

 Poultry unit

 Piggery unit

 Rabbitry unit

 Feed mill unit

 Farm mechanization unit

1.5 A BRIEF SUMMARY OF COMPANYS ACTIVITIES

THE COMPANYS MISSION AND BEHAVIOURS (OLAD CASSAVA PROCESSING

INDUSTRY)

THE MISSION

To be the most efficient among companies in the market for all cassava processed

products

THE BEHAVIOUR

 Response to all requests and transactions within 24hours

 Source right and give customer better value for money

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  Be consistent in all product and services

 Be friendly ,helpful and respectful to all, especially customers

 Be well dressed and maintain a clean working environment at all times

 Build long term relationship with all stakeholders

 Treat company's properties like yours#

 Think safety and live healthy

 Conduct all company’s business with honor ,integrity and commitment

 Find new ways to reduce expenses while maintaining quality

 No excuse for failure.

1.5.1 PRODUCT PRODUCED

OLAD cassava Processing industry fatokun Ibadan is a private company which is

involved in cassava processing and management. It is a company setup which deals with cassava

processing and produce cassava products such as garri, fufu, cassava flour.

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 CHAPTER TWO

2.0 GENERAL INTRODUCTION OF ALL UNIT AT LAUTECH TEACHING AND

RESARECH FARM, OGBOMOSO.

Weekly movement from one unit to another and routine management practices on

LAUTECH Teaching and Research Farm.

The farm (LAUTECH Teaching and Research Farm) was introduced to us by the farm

head and we were later addressed by various unit supervisors

We were informed that the farm (LAUTECH Teaching and Research Farm), was

established in the year 1991. The farm consists of 12 units; in which various farming

activities are carried out.

The student in the faculty of Agricultural science spent their fourth year(400L) in

the university farm and later for six month industrial training outside the school premises.

This period is fondly referred to both student and staff as farm year, having the sole

12
 purpose of bridging the gap between what is been taught in the lecture hall and the

practical aspect of the discipline.

The school farm consist of twelve different unit having their name, specialization

and name of the supervisor in the table below;

UNIT SPECIALIZATION SUPERVISOR NAME

Poultry Brooding of birds, rearing of Mr. Bakare T

layers, sales of eggs and sales

of broilers

Arable crop Production of annual crops Mr. Bankole J.A.

and also deals with processing

and storage of these crops

Rabbitry Production, rearing of rabbits Mr. Adisa A.S.

and management practices

Crop type collection Production of vegetables and Dr. Akintawo O.S.

amaratus all year round, sales

of vegetables

Piggery Rearing, castration and Mr. Ojediran .

management practices

Permanent crops Cultivation, processing and Mr. Akintola O.S.

storage of permanent crops

Cattle, sheep and goat Deals with the production of Mr. Onyioha S.U.

cattle, sheep and goat, their

products and the pasture plot

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Garri processing Processing, packaging and Mr. Alabi

sales of Garri.

Fishery Production and rearing of Mr. Onyioha S.U.

fishes

Apiary Bees and their product Mr. Olaleke S.A.

processing

Feedmill Grinding and mixing of feed Mr. Odeleke D.O.

ingredient into complete feed

Farm mechanization Use of tractor and its Dr. Akintawo O.S.

implement to carry out easy

cultivation and harvest on

farm

2.1 UNIT BY UNIT WITH ROUTINE MANAGEMENT PRACTICES

Below is the unit visited and summary of operations carried out in each.

2.1.1 POULTRY UNIT

This is a place where domestic birds are kept for profit purpose as well as for the

provision of meat and egg for human consumption and various practices involve in

poultry keeping. This unit is supervised by Mr. bakare T.

SYSTEM OF POULTRY MANAGEMENT

 Intensive management

 Extensive management

 Semi-intensive management

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BROODING: It refer to the period immediately after hatch, which special care and

attention are been given to chicks to ensure their health and survival.

ROUTINE MANAGEMENT CARRIED OUT IN POULTRY

 Feeding of the birds

 Cleaning of the pen

 Cleaning of the surroundings

 Supply of medicated water to birds especially vitamins, antibiotics and anti-

stress.

 Vaccination of birds with Vitalyte and Neoceryl plus

We worked Monday to Sunday during our one week visit to the poultry unit. We were

broken down into groups which took turns for morning, afternoon shifts.

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2.1.2 CROP TYPE COLLECTION (CTC) UNIT

This unit is headed by Dr. Akintawo O. S, at this unit we were introduced to

various activities in the unit. We prepared vegetable beds, sold vegetables, watered the

vegetable beds, and handpicked weeds growing within and around the vegetable beds.

Harvesting and selling of vegetables was a daily activity because there were lots of

vegetables. Vegetables were sold by the ladies within the school premises. During the

week a brief lecture was given.

We also cleared the bushes around and did fire tracing

Implements used include; bucket, hoe and watering can. It was an interesting unit.

Siting of CTC unit has the follow the following pattern

 Nearness to water

 Nearness to market

 Availability of labour

 Pathway must be created to avoid trampling on the vegetable

Some of the crop presents in CTC are

Celosia - Celosia argenta

Amaranth - Amaranthus oiltrus

Okro - Abelmoschus esculentus

Julie melo - Corchorus olitorus

2.1.3 . CATTLE, SHEEP AND GOAT

This is the unit where ruminant animals in form of cattle, sheep and goat were

reared. Major activities in this unit were carried out as follows.

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 Every morning, the animals were directed into the grazing field, where old bedding[litter]

was being scrapped and thrown away. Also fetching of water, sweeping and cleaning of

the goat pen. Cattles were taken to graze on the field. Cutting of Panicum maximum for

the goats to feed.

We received lectures on general, professional and management practices of Cattles,

Sheep and Goat Farming.

2.1.4 PERMANENT CROP UNIT

A permanent crop is one produced from plants which last for many season, rather

than being replanted after each harvest. Example of such plants include cashew,

pineapple, mango etc. during my period in this unit I worked mostly in cashew and

pineapple plantations. At the cashew plantation, picking of cashew nuts was done which

has numerous importance. For example the nut, when processed can be eaten as nuts, oil

can also be extracted from the nut. Cashew nuts can also be commercialized by selling of

the nut to companies that use them as their raw materials.

At the pineapple plantation, planting of the shoot of sweet kyenis was carried out.

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Lectures were given by Mr. Akintola on types of permanent crops, their mode of

propagation, care, maintenance, and spacing of permanent crops. Examples of permanent

crops are oil palm, cashew, mango and banana.

2.1.5 PIGGERY UNIT

This is the unit where different breeds of pigs were reared. Breeds of pig includes the

land race, the large White, the duroc, the Hampshire. Pigs are capable of producing large

litters, they are tolerant to a large variety of feed, and they offer quick turn over rate.

However, under all conditions, pigs require shelter that provides hairy bedding area and

good ventilation. During hoy humid weather, pigs need shelter from direct sunlight and a

wallow. The floor, feeding and drinking place should be adequate and generally clean.

Pigs can be classified breeding herds, pregnant sows, and gilt, sow and her litters,

growing and fattening herd.

ROUTINE MANAGEMENT PRACTICE

 Clearing and cleaning of the surroundings

 Cleaning/washing of pens

 Provision of clean feed and water

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  Observing of pigs on heat and servicing

 Checking of abnormal behavior and ill health

2.1.6 GARRI PROCESSING UNIT.

This unit involves production of garri from the processing of cassava. Cassava undergoes several

processing which includes peeling of cassava, washing of peeled cassava, grating of washed

cassava, fermenting grated cassava, Sieving of fermented cassava and finally frying/roasting of

sieved cassava. In this unit ,we peeled cassava roots, grate and fried/ roasted it into garri and we

also marketed the garri around the school compound

2.1.7. FISHERY UNIT

Mr. Onyioha welcomed us and introduced the unit to us and various activities and usually

carried out. The unit is concerned with the rearing of fishes. Pisciculture is the study of fishes

19
while aquaculture is the farming of aquatic plants and animals for hunman consumption.

Attendance was taken twice daily based on signing in and signing out. Lectures were delivered

after daily routines. We also received lectures on habitat, types of fishes, construction of a

fishery or fish pond and we also taught how fishes are spawned.

TAXONOMY OF FISHIES

Fish can be classified into two categories based on theses factors;

 Habitats or migration pattern; catadromonous, anadromonus and diadromonus.

 Mouth parts,anterior, sub-anterior and inferior.

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  Tail fin; round tail, truncated tail fish and fork tail.

2.1.8 APIARY UNIT

We were welcomed by Mr.Olaleke. He introduced the unit to us. Apiary is a

place where bees are kept and reared. An Apiarist is a person who studies, takes care and

rear bees. Bees could be found on tree trunk, rock or well shaded tree. Bees kept for

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honey production are mostly man-made structure known as hive, otherwise called bee

hive and bees lives in colony.

In this unit we taught the usefulness of bees, its products, and types of hives

MATERIALS PRODUCED BY HONEY BEE ARE:-

 Bee wax

 Royal jelly

 Pure and Natural honey

 Bee venom

 Propolies

 Stored pollen

USE OF HONEY:

 It serve as food

 It serves as raw materials for industries like pharmaceutical, cosmetics and so on

 For medicinal purpose

 Serve as source of income

ROUTINE PRACTISES

 Cleaning of environment

 Clearing of surroundings

 Fire tracing

 Bamboo cutting

 Fence fixing

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2.1.9 RABBITARY UNIT

These unit was supervised by Mr. Adisa. We were asked to fetch water, sweep the

rabbit hutches, changing of water in the earthen drinker which is the management routine.

Rabbit are highly prolific, and can survive on forage alone. We are advised that in

situation where we have fresh forage and compounded feed to feed them, compounded

feed should be served after water has been given, and we should allow the surface water

on the forage to drain before they are fed with it. We also sourced for the grass the rabbit

feds on such as Tridax Procumbens, Aspilia Americana, Aspilia Africana and Talium

triagulae known as forage feed.

We also received lectures on rabbit habitat, their importance, various breeds, feed

formation for various production varieties of the livestock.

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 Hutch: is a cage with a wire mesh front where rabbit are kept. There are two types of

hutch

 Galvanized hutches

 Breeders hutches

Examples of rabbit breeds are Chinchilla, New Zealand White, Silver rabbit, Flemish

giant and California White

CHAPTER THREE

SPECIAL OPERATIONS CARRIED OUT DURING STUDENT INDUSTRIAL WORK

EXPERIENCE SCHEME (SIWES) AND THEIR PROCEDURES.

PHASE I AT LAUTECH

3.1 SPAWNING

It's start with selection of broodstock. Ideal broodstock weigh between 300-800

grams, Lagerfeld are difficult hand resulting in in a substantial losses of eggs prior to

24
 stripping. The most common technique to induce final maturation and ovulation in the

African catfish is to inject the female with hormones or pituitary gland materials. It is

injected to the female body through the dorsal muscles through intramuscular injection.

Process of final maturation and ovulation of eggs will start after administration of the

hormonal material. Stripping of the female spawners is done by gently pressing their

abdomen with a thumb from the pectoral fin towards the general papilla.

The male of the African catfish cannot be stripped and consequently the sperm can

only be obtained by sacrificing the male. The male is killed and dissected and the testis

(milt) is also dissected and placed in a small container and cut quickly into small pieces

with a scissor and finally the milt is pressed out with a pestle or spoon. The sperm and

pieces of testis is added to the stripped eggs, then water is added to aid fertilization. Then

the eggs are poured on a kakaban placed in the hatching bowl. Hatching takes place

within 36-42ours. After hatching had taken place carefully remove the kakaban which

will now contain the eggs shells and unhatched eggs to prevent pollution of the water.

Zooplanktons is given to these hatched ones to serve as food which can be in form of

Atemia.

PHASE II AT OLAD CASSAVA PROCESSING INDUSTRY

3.2 GARRI PROCESSING

Garri processing is the conversion of fresh cassava tubers to dry granulated

energy-rich food stuff. Garri is a granular food product produced by grating cassava roots
into a mash, fermenting and de-watering the mash into a wet cake, and roasting the wet
material into gelatinized particles Garri has a slightly sour taste and it could be white or
cream depending on the variety of cassava used and the processing method adopted. The
particle size of garri may vary from 0.6 to1.1 mm depending on the method of production
and the preferences of the targeted consumers.

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 PROCEDURE

 Harvesting: Fresh cassava is harvested from OLAD cassava farm

 Peeling: Freshly harvested cassava roots are peeled immediately after harvesting
or at most, a day after harvesting. Peeling must be thorough to avoid presence of
peel fragment in the final product. Peeling is done manually with knife. The
practical significance of peeling is the removal of the brown peel which might
affect the color of the garri and increase the fiber content

 Washing: Peeled roots are washed thoroughly in portable water to remove all
sand particles and dirt, which could mar the quality of the final product.

 Grating: Clean and thoroughly washed roots are grated to obtain a mash. Grating
is carried out by means of a motorized cassava grater which consist of a grating
plate. A grating plate is made of a perforated metal sheet and with a sharp
extruding face as the grating zone. The sharpness of the extruding zone affects the
efficiency of subsequent operations such as fermentation and detoxification, and
some quality characteristics of the final product such as fineness. Grating
disintegrates the cassava tissue and frees up the moisture so that mechanical
dewatering can be done easily. Cassava starch granules are also partially released
due to grating. In addition, the total surface area of the cassava tissue increases
significantly, the endogenous linamarase enzyme is released and initiates the
rapid enzymatic hydrolysis of the bound cyanogenic glucosides into their
intermediate compounds. During grating of freshly harvested cassava, and before
fermentation sets in, the pH is conducive for a spontaneous release of hydrocyanic
acid (HCN) from the intermediate compounds, thereby detoxifying the cassava

 Fermentation: Grated cassava mash is loaded either into a polypropylene bag or

sack and left for between 1 and 5 days to ferment, depending on the taste
preferences of the targeted consumer. Fermentation of cassava is an important
operation in terms of taste, aroma, safety, and general quality of garri. The
acceptability of garri is influenced by its sourness, which is related to the amount

26
 of lactic acid or length of fermentation. Consumers in the south-east of Nigeria
accept a mild, sour taste while in the south-west of Nigeria they prefer an acidic
taste. In order to get the acidic taste, the cassava mash is fermented longer (3-5
days) than in south-east Nigeria (1−2 days). Cassava fermentation for garri
production occurs through the activities of endogenous microorganisms, mostly
lactic acid bacteria, producing lactic acid that reduces the pH of the fermenting
mash. The following lactic acid bacteria have been suggested as being responsible
for the acidification process: Lactobacillusspp., Streptococcus, Corynebaterium,
and Leuconostoc. Heat is produced in the fermenting mash and pH decreases
from near neutral (6.9) to 4.0 or less in 3-5 days of fermentation. The longer the
fermentation period the lower the pH of the mash or more sour the garri becomes.
In addition to the acids, some other flavor compounds (pyrazines, aldehydes,
esters, aldehydes, ketones, alcohols, etc) are produced by the fermenting bacteria
and fungi. These compounds contribute to the aroma developed during garri
roasting. Therefore the characteristic flavor of garri is mostly due to the
combination of fermentation and roasting.

 Dewatering: The fermented mash is dewatered inside a polypropylene sack by

pressing with hydraulic press. Pressing is done principally to reduce the moisture
content of the grated mash to 40-50%. Dewatering could be completed within a
short time, 15−20 minutes, when high capacity hydraulic systems are used.
Simultaneous fermentation and gradual dewatering of cassava mash in a sack is
also done sometimes. The dewatering operation contributes to cassava
detoxification through the elimination of cyanogens, cyanohydrins in particular,
with the waste effluent. Dewatering has to be done to the optimum moisture
content for proper dextrinization during roasting.

 Disintegration and sieving: The cake formed after dewatering is disintegrated or

granulated by a hand-held motorized cassava grater. The cake could also be
broken up by hand and sieved with a manual woven sieve or rotary sieve, to
remove the fiber and lumps (pieces of improperly grated cassava). The improperly
grated cassava pieces could be returned to the grater for proper grating or

27
 processed further into other types of cassava products. Sieving reduces the
formation of lumps during roasting

 Roasting: The roasting process, otherwise known as “garification” is done

immediately after sieving. An earthenware stove and a frying pan made of molded
aluminum or stainless steel are used, often on a wood fire. The granules are fed in
bits into the hot pan and stirred until an adequate quantity has been fed in.
Roasting is understood to be a two-step operation. The first stage is partial
gelatinization or dextrinization, followed by drying. The stirring of garri, during
roasting is continuous but with intermittent short breaks which allow proper
gelatinization to occur. The garri is collected when it is dry and the color becomes
creamy. A small amount is often left in the pan to facilitate the roasting of the
next batch. Garri flavor develops and become very strong during the roasting or
gelatinization stage. The gelatinization improves the digestibility of garri while
the extent of dryness determines the crispiness of gari and the storability. The
final moisture content of garri is 8−10%.

 Cooling: Roasted gari is allowed to cool for some times. As the gari cools, it loses
more moisture so becoming drier and more crisp.

 Sieving (Grading): Depending on the preference of consumers, the roasted gari

may be sieved to remove big lumps and obtain uniform particle sizes. The coarse
granules or lumps locally called “koko gari” are sometimes milled to smaller
particle sizes which are either used separately or mixed with the main batch
depending on the fineness after milling.

 Packaging: The final product is packaged in unit packages of 1, 5, 10, 25, and 50
kg depending on the distribution outlet. The packaging material is either
polyethylene bags for small unit packaging or polyethylene-lined polypropylene
sacks for the larger sized packages. Packing is done soon after the gari has
sufficiently cooled.

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 CHAPTER FOUR

4.0 CONCLUSION

The Student Work Industrial Experience Scheme has broadened my knowledge on what

is been taught in lecture halls through the practical period. I gained a lot of new experience on

cassava processing and how to establish one.

Improved human relation and interaction with the staff and my SIWES colleagues and

confidence was attained during these few months of work experience.

29
4.1 RECOMMENDATION

My recommendation is in three phases;

TO SIWES

 They should assist students in getting placement in companies or industries

related to their course of study.

 Allowance paid to student should fit into the economic situation of the

country.

TO THE INDUSTRY

 Students should be allowed to pass through all departments in the industry so

as to expand their scope of knowledge.

30
  Hospitality should be increased in the industry.

TO THE STUDENTS

 Students should co-operate and comply with all rules and regulation in the

industry .

 Students should be well mannered so as not to tarnish the image of the school.

APPENDIX

ITF Industrial Training Fund

LAUTECH Ladoke Akintola University of Technology

SWIES Student Work Industrial Experience Scheme

31