PHYSICAL AND POSTURAL STRAIN ASSESSMENT FOR CASSAVA INDUSTRY WORKERS IN OYO TOWN.
Abstract
ABSTRACT
This study investigates the ergonomic risks associated with cassava processing activities, focusing on roasting, peeling and sieving. Cassava processing is a vital industry in many developing countries like Nigeria, yet the occupational health and safety of workers in this sector remains understudied. This research aims to bridge this knowledge gap by examining the postural and physical strain faced by workers engaged in cassava processing. Using a mixed-methods approach, the study combined physiological measurements, including heart rate and oxygen saturation levels, with ergonomic assessments using Rapid Entire Body Assessment (REBA) and Rapid Upper Limb Assessment (RULA) tools. The results reveal that workers engaged in cassava processing experience varying levels of cardiovascular strain and musculoskeletal discomfort, From the Table 4.1 in page 51 also shows the computed CVL, CVS and RHR. The results showed that the CVL for roasting participants ranged from 3.61% to 18.99% with a mean of 11.916%, while that for peeling participants ranged from 0% to 22% with a mean of 10.718%. Meanwhile, the CVS for sieving group, ranged from 0 -33.92% with a mean of 21.066%. Similarly, the CVS for roasting group ranged from 3.53 – 21.79% with a mean of 12.542%. The CVS for peeling group ranged from 0 – 21.428% with the average been 9.165%. Lastly the CVS for sieving group ranged from 0 – 71.69% with a mean of 21.89%. with roasting and sieving activities posing higher risks. The findings of the study have significant implications for workplace safety and health in the cassava processing industry. By identifying high-risk activities and quantifying ergonomic risks, this research provides a foundation for developing targeted interventions to mitigate the risk of musculoskeletal disorders and improve worker well-being. It was recommended that special training programmes be organised for workers on proper posture and body mechanics during cassava processing activities.
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