Abstract
Harvested cassava root cannot be stored for too long, it perishes soon after harvesting, and mass processing into storable products is the best way to extend the shelf life of the root. Arching, caking and segregation are commonly encou ntered flow problems in the processing. Cassava root processing steps involve peeling, washing, grating, dewatering, pulverizing and sieving. Mash conveying and temporary storage in hoppers were considered for improvement, and these require some basic engi neering parameters. The flowability of cassava mash was quantified based on the angle of repose and the mash density at given moisture content of mash. The results indicated that freshly grated mash fromTMS 4(2)1425 variety of cassavahad angle of reposeof 28∞ at a moisture content of 73% wet basiswhile the pulverised mash with moisture content 45% wet bas is had an angle of repose of 49∫ .The angle of repose of cassava mash is moisture dependent.
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