Abstract
This work was undertaken to study the energy expenditure by women in Nigeria to produce Gari. Data were collected by direct measurement of height, weight and monitoring of heart beat using stethoscope during operations. In producing gari, a mean energy expenditure of 4.17 kJ/min was spent on cassava peeling and 3.17 kJ/min on mash cake sieving. Frying using traditional method, improved methods I and II of frying expended 9.75, 2.67 and 1.25 kJ/min of energy respectively. The main activities involved in gari production can be considered to be light grade of work in physiological studies with improved method II, the most appropriate in gari frying in terms of increased capacity and greater efficiency.
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