Enhancing Garri Production Quality: Implementing Six Sigma and Statistical Process Control in Imo State's Agro-Processing Hubs for Defect Reduction and Export Enhancement

Abasilim, C. F., Balogun, O. L., & Adeyemi, A. A. (2019). Analysis of the profitability and credit accessibility among Garri processors in Epe, Lagos State, Nigeria. Global Journal of Agricultural Sciences, 18(1), 57–71. https://doi.org/10.4314/gjass.v18i1.6 Adeyemi, O. (1985). Fungi associated with deterioration of garri. Nigerian Food Journal, 3, 31– 34. Adekunle, O. A., Akinbola, A. E., Omosehin, O. O., & Oguntuase, D. T. (2021). Analysis of profitability and market outlets of smallholder Garri producers in Ondo State, Nigeria. Asian Journal of Economics, Business and Accounting, 21(14), 1–10. https://doi.org/10.9734/ajeba/2021/v21i1430468 Adetuwo, J. O. (2021). Evaluation of the microbiological quality and safety of pupuru and garri on sale at Okitipupa main market in Ondo State, Nigeria. American Journal of Food Sciences and Nutrition, 2(1), 32–44. https://ajpojournals.org/journals/index.php/AJFSN/article/view/542 Averkieva, O. (2009). Effects of storage techniques on aflatoxins load in maize 'ogi' from Uyo metropolis, Akwa Ibom State, Nigeria. [Unpublished doctoral dissertation]. University of Agriculture, Abeokuta. Azalanzazllay, N. N., Abdul Halim-Lim, S., & Abidin, Z. Z. (2020). 'Unfreezing' Lean Six Sigma: An exploratory study of readiness factors. International Journal of Lean Six Sigma, 11(6), 1175–1197. https://doi.org/10.1108/IJLSS-01-2019-0004 Bankole, S. A., Ogunsanwo, B. M., Osho, A., & Adewuyi, G. A. (2006). Fungal contamination and aflatoxin B1 of egusi melon seeds in Nigeria. Food Control, 17(10), 814–818. https://doi.org/10.1016/j.foodcont.2005.05.003 Chijioke, U., Madu, T., Okoye, B., Ogunka-Nnoka, C. U., Ogbonna, A., Ofoeze, M., & Ejechi, B. (2021). Quality attributes of fufu in South-East Nigeria: Guide for cassava breeders. International Journal of Food Science & Technology, 56(3), 1247–1257. https://doi.org/10.1111/ijfs.14794 Costa, L. B. M., Godinho Filho, M., Fredendall, L. D., & Devós Ganga, G. M. (2020). Lean six sigma in the food industry: Construct development and measurement validation. International Journal of Production Economics, 231, 107843. https://doi.org/10.1016/j.ijpe.2020.107843 Desai, D. A., Kotadiya, P., Makwana, N., & Patel, S. (2015). Curbing variations in packaging process through Six Sigma way in a large-scale food-processing industry. Journal of Industrial Engineering International, 11(1), 119–129. https://doi.org/10.1007/s40092-014- 0082-6 Djekic, I., Sanjuán, N., Clemente, G., Jambrak, A., Djuki?-Vukovi?, A., Brodnjak, U. V., Pop, E., Thomopoulos, R., & Tonda, A. (2018). Review of environmental impact assessment of different food production systems. Critical Reviews in Food Science and Nutrition, 58(16), 2758–2771. https://doi.org/10.1080/10408398.2017.1340804 Ebidor, L. U., Tolulope, A., & Godbless, P. (2015). The mycological content of ready to eat garri on Amassoma Bayelsa state. African Journal of Food Science, 9(2), 51–58. https://doi.org/10.5897/AJFS2014.1224 Enemuor, S. C., Adegoke, S. A., Haruna, A. O., & Oguntibeju, O. O. (2012). Environmental and fungal contamination of palm oil sold in Anyigba Market, Nigeria. African Journal of Microbiology Research, 6(11), 2744–2747. https://doi.org/10.5897/AJMR11.1287Escobar, A., Dahdah, M. A., & Escobar, K. (2018). Combined effect of successive unit operations on gari (cassava flour) quality. Journal of Food Process Engineering, 41(8), e12881. https://doi.org/10.1111/jfpe.12881 Escobar, A., Dahdah, M. A., & Escobar, K. (2021). Characterization of gari processing at two scales. Journal of Food Process Engineering, 44(2), e13609. https://doi.org/10.1111/jfpe.13609 Esumeh, F. I., Audu, P. A., Odugbemi, I., Odujiurin, O., Oyerinde, J. P. O., & Akitoye, C. O. (1991). Faecal contamination level, survival of Salmonella typhi and pH changes in “Garri” and its potential public health effects. Nigerian Medical Journal, 21(3–4), 80–89. Ezekiel, C. N., Sulyok, M., Babalola, D. A., Warth, B., Ezekiel, V. C., & Krska, R. (2013). Incidence and consumer awareness of toxigenic Aspergillus section Flavi and aflatoxin B1 in peanut cake from Nigeria. Food Control, 30(1), 287–292. https://doi.org/10.1016/j.foodcont.2012.07.003 Food and Agriculture Organization of the United Nations. (2021). The state of food and agriculture 2021. FAO. https://www.fao.org/documents/card/en/c/cb4476en Granato, D., & de Araújo Calado, V. M. (2014). The use and importance of design of experiments (DOE) in process modelling in food science and technology. In D. Granato & G. Ares (Eds.), Mathematical and statistical methods in food science and technology (pp. 1–18). Wiley-Blackwell. https://doi.org/10.1002/9781118434635.ch01 Hahn, S. K., & Keyser, J. (1985). Cassava: A basic food of Africa. Outlook on Agriculture, 14(2), 95–99. https://doi.org/10.1177/003072708501400208 Hung, H.-C., & Sung, M.-H. (2011). Applying six sigma to manufacturing processes in the food industry to reduce quality cost. Scientific Research and Essays, 6(3), 580–591. https://doi.org/10.5897/SRE10.1123 Ibekwe, U. C., Chikezie, C., Obasi, P. C., Eze, C. C., & Henri-Ukoha, A. (2012). Profitability of garri processing in Owerri North Local Government Area of Imo State. Merit Research Journal of Agricultural Science and Soil Sciences, 1(1), 1–7. Idrissi, M. A. A., Bennani, L., & El Jaouhari, N. (2017). Food processing optimization using Lean Six Sigma methodology-Case study of a Mackerel Filets Production Company in Morocco. International Journal of Engineering Research in Africa, 28, 166–177. https://doi.org/10.4028/www.scientific.net/JERA.28.166 Ijigbade, J. O., Fatuase, A. I., & Daudu, A. K. (2014). Conduct and profitability of gari production for increased food security in Ondo State, Nigeria. IOSR Journal of Agriculture and Veterinary Science, 7(9), 29–35. https://doi.org/10.9790/2380-07912935 Maalouf, M., & Zaduminska, E. A. (2019). Six Sigma in the food industry: A literature review. Journal of Management and Financial Sciences, 12(38), 9–27. https://doi.org/10.26386/ona.2019.38.1 McDermott, O., Antony, J., Sony, M., & Daly, S. (2022). Barriers and enablers for continuous improvement methodologies within the Irish pharmaceutical manufacturing industry. The TQM Journal, 34(3), 225–247. https://doi.org/10.1108/TQM-12-2020-0279 Ngoualem Kégah, F., & Ndjouenkeu, R. (2023). Gari, a cassava (Manihot esculenta Crantz) derived product: Review on its quality and their determinants. Journal of Food Quality, 2023, Article 7238309. https://doi.org/10.1155/2023/7238309 Nwahia, O. C., Elemasho, M. K., Nwebor, E., Aneke, C. C., Ogodo, C. O., Eke, S. I., & Iordekighir, A. C. (2024). Economics assessment of garri processing in Rivers State,Nigeria. SVU-International Journal of Agricultural Sciences, 6(3), 80–89. https://doi.org/10.21608/svuijas.2024.267937.1351 Ogiehor, I. S., & Ikenebomeh, M. J. (2006). The bioload and aflatoxin content of market garri from some selected states in southern Nigeria: Public health significance. African Health Sciences, 6(4), 223–227. https://doi.org/10.5555/afhs.2006.6.4.223 Ogiehor, I. S. (2002). Extension of shelf life of garri by combination of preservative factors [Unpublished doctoral dissertation]. University of Benin. Okon, U. A., Esheya, S. E., & Udom, B. S. (2021). Technical efficiency of value addition in plantain enterprises in Owerri Agricultural Zone of Imo State, Nigeria. Asian Journal of Economics, Business and Accounting, 21(7), 1–10. https://doi.org/10.9734/ajeba/2021/v21i730405 Olaoye, J. O., Adedeji, T. O., Oyebode, O. O., & Afolayan, S. O. (2015). Comparative study on quality attributes of gari obtained from some processing centres in South West, Nigeria. International Journal of Food Science and Nutrition Engineering, 5(2), 68–73. https://doi.org/10.5923/j.food.20150502.02 Owuamanam, C. I., Ihediohanma, N. C., & Nwanekezi, E. C. (2011). Sorption isotherm, particle size, chemical an