ERGONOMIC RISK ASSESMENT OF GARRI PROCESSING TASK IN OYO TOWN

The processing of garri, a staple food derived from cassava tubers, remains an essential economic and nutritional activity in Nigeria, particularly in rural areas such as Oyo Town. Despite its importance, the traditional methods used for garri production expose workers— primarily women—to significant ergonomic risks due to repetitive manual operations, awkward postures, and prolonged exposure to physical strain. This study undertakes a detailed ergonomic risk assessment of the three most physically demanding tasks in the garri processing chain: peeling, sieving, and roasting. A cross-sectional survey was conducted involving 20 selected workers with at least six months of processing experience. The study employed three key tools: the Nordic Musculoskeletal Questionnaire (NMQ) to assess self-reported symptoms of musculoskeletal disorders (MSDs); a Hazard Identification Checklist to systematically observe physical, mechanical, and environmental risks; and a Risk Rating Matrix to quantify risk levels based on the likelihood and severity of identified hazards. Data were analyzed using Microsoft Excel and Power BI, incorporating descriptive statistics, graphical visualizations, and task-based comparisons. Findings revealed a high prevalence of MSDs, especially in the wrist/hand (40%) during peeling, lower back (35%) during roasting, and shoulders (20%) during sieving. Roasting emerged as the most ergonomically hazardous task due to static standing positions, repetitive upper limb activity, and prolonged thermal exposure. Peeling was associated with repetitive wrist motion and unsupported seated postures, while sieving presented moderate risks stemming from extended forward reach and trunk flexion.