Document Type: Research Article


Department of Research and Development, Hydraulic Equipment Development Institute, Kano-Nigeria


The effect of storage time on some properties of groundnut shell briquette with 5, 10, 15 and 20% binder (cassava gel) was studied. The briquettes were prepared using a motorized briquetting machine. The moisture content, durability rating, water penetration, calorific value and the ash content were determined after every 30 days for 6 months. The results reveals that the moisture content of briquettes decreases during storage during the hot season, the result also reveals a decrease in the durability rating. However, there is an increase in the water penetration with storage time. There is also an increase in the ash content with storage, and this is believed to be responsible for the decrease in the calorific value of the briquettes with storage. However, briquettes with 15 and 20% binder remained relatively stable after 6 months of storage.


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