<span>The demand for engineering education and graduates is increasing daily because the current service and technological designs are unable to meet the needs of the society and the expected dramatic increase in the future. The emerging skill gap requires a shift in the type of expertise required of young professionals that will be needed to successfully lead organizations in the new economy. Researchers have identified various ‘shapes’ for the engineering professionals to make them relevant to the 21<sup>st</sup> century challenge, especially in the industry where their expertise is much needed. T-shaped professionals have skills that make them to be more preferred among others. The purpose of this paper is to present the need to upgrade engineering education curriculum to produce more T-shaped graduate engineers required in the changing industrial world. The potential benefits of T-shaped professionals to organizational performance are quite significant; hence, the demand for T-shaped professionals in knowledge-intensive, service-oriented economies is increasing. Unfortunately, the challenges associated with creating more T-shaped professionals are also significant. National regulatory bodies for engineering education in Nigeria are beginning to move towards integrated curriculum to break down discipline silos and produce T-shaped graduate engineers for the fast-changing industrial world. Service Science Management and Engineering (SSME) is an emerging discipline with over 250 programmes in 50 nations seeking to create more T-shaped professionals.</span>
The physico‐chemical properties of gari samples produced in South‐Western Nigeria were investigated following standard methods. The results show that moisture content, ash, crude fibre, cyanide content, and total acidity of the gari samples were in the range of 5.59–17.09%, .48–2.59%, 0.27–5.14%, 0.016–0.073 mg/kg, and 0.003–0.22%, respectively. Swelling index and particle size ranged from 2.04 to 2.80 and 0.343 to 0.577 mm, respectively. Nine of the sixty gari samples collected conform to Codex Alimentarius Standard for gari. However, all the samples conformed to the standard in terms of cyanide and total acidity. Classification by Codex Alimentarius Standard showed that 88.3% of the samples were ungraded, while 11.7% were coarse grained. The Nigerian Industrial Standard revealed that 68.3% of the samples were medium coarse grained gari, while 31.7% were fine grained. Based on the foregoing, an appropriate technology profile was proposed with the view to standardize the quality of gari produced in South‐Western Nigeria. Practical applications The physico‐chemical properties of gari in south western Nigeria vary from one place to the other due to differences in the method of processing. This inconsistency is affecting local and international gari trade to a large extent in south western Nigeria where the bulk of world's gari comes from. The recommendation of an appropriate technology for gari processing in this work is with the view to standardizing gari quality wherever it processed notwithstanding.
The level of Indoor Air Quality (IAQ) has become a big topic of research, and improving it using passive ventilation methods is imperative due to the cost saving potentials. Designing lecture buildings to use less energy or Zero Energy (ZE) has become more important, and analysing buildings before construction can save money in design changes. This research analyses the performance (thermal comfort [TC]) of a lecture room, investigate the use of passive ventilation methods and determine the energy-saving potential of the proposed passive ventilation method using Computational Fluid Dynamics (CFD). Results obtained showed that air change per hour at a wind velocity of 0.05 m/s was 3.10, which was below standards. Therefore, the lecture hall needs external passive ventilation systems (Solar Chimney [SC]) for improved indoor air quality at minimum cost. Also, it was observed that the proposed passive ventilation (SC) system with the size between 1 and 100 m 3 , made an improvement upon the natural ventilation in the room. There was a 66.69% increase after 10 years in the saving of energy and cost using Solar Chimney as compared to Fans, which depicts that truly energy and cost were saved using passive ventilation systems rather than mechanical ventilation systems.
A cassava mash process handling machine was developed and tested. Studies were conducted on the effect of screw speed at 20rpm to 100rpm at 20rpm interval. Back pressure was induced by the use of spring of 100N, 200N and 300N. Using a TMS 4(2)1425 variety of cassava, the performance of the screw press unit of the machine was evaluated. The operating parameter of the machine at 40-50 rpm produce a mash with an average moisture content of 52% moisture content wet basis. With the back pressure set at 200N as the machine standard.
Processing cassava to gari is a storage method. Gari frying is the last operation and is still largely done manually in Nigeria. The women processors usually adopt various postures during production as appeared comfortable to them. This paper reports the survey carried out in 50 gari factories across five states (Ekiti, Ondo, Ogun, Osun and Oyo) of southwestern Nigeria and the versions of Improved Traditional Garification Methods (ITGMs) in use. These were grouped into eight (ITGM I-VIII) based on operator's and workplace's characteristics, heating process and estimated output. Their modes of operation were explained and estimation of their outputs and common working postures were determined. Four working postures were identified namely, sitting beside (SB), sitting in front (SF), alternating between sitting and standing (ASS) and standing (S). ITGM VIII with operator in standing posture using both hands had the highest output, having efficient use of both hands and indicating an ergonomic balance of right and left arms as well as overcoming certain asymmetric symptoms in the workers. ITGM VIII is, therefore, recommended based on output.
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