The short shelf-life and bulkiness of cassava roots pose a great problem in transporting these roots from the farm to the market or factory sites. To overcome this difficulty in the marketing and utilization of cassava and to avoid heavy post-harvest losses, the roots need to be processed into some form of dried product with longer shelf life. The simplest and most common mode of processing cassava is the conversion of the roots into dry chips. Cassava processing into chips by traditional methods which involve the use of knife is labour- intensive but the application of improved processing technology has reduced processing time and labour and encouraged further production. An improved cassava chipping machine, with chip thickness between 3-6mm was designed to enhance the processing of cassava into chips to catalyze its drying period and preserve its nutritional value. The chipping machine consists of a hopper, a cutter plate and a power transmission system powered by a 1 hp electric motor. Computer Aided Design software was used in the design and appropriate material selection was considered for its fabrication. The cassava chipping machine was also simulated for stress analysis and behaviour of the machine was studied when loaded virtually. Chipping efficiency is 94.75%, machine capacity is 0.04kg/sec, chipping rate is 0.034kg/sec which is a function of the force applied.
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