D

UNIVERSITY OF PORT HARCOURT

FACULTY OF SCIENCE
DEPARTMENT OF PLANT SCIENCE AND BIOTECHNOLOGY

A TECHNINCAL REPORT ON THE STUDENTS’ INDUSTRIAL WORK

EXPERIENCE SCHEME (SIWES)

UNDERTAKEN
AT
TENCHARIS GLOBAL

BY
ONYEKWELIBE FAVOUR ONYINYECHI
U2021/5545098

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD OF

BACHELOR DEGREE IN PLANT SCIENCE AND BIOTECHNOLOGY.

COURSE CODE: PSB 309.2

COURSE TITLE: STUDENTS’ INDUSTRIAL WORK EXPERIENCE
(SIWES)
COURSE COORDINATOR: DR. JOSEPHINE AGOGBUA

JANUARY, 2025.

i
 DEDICATION

I dedicate this entire report to the grace and strength provided by the Almighty God throughout

my industrial training journey.

ii
 ACKNOWLEDGEMENTS

I extend heartfelt gratitude industrial training supervisor, for the invaluable guidance and

instructions that contributed to the completion of this report.

My profound appreciation goes to my parents and siblings for their unwavering support and

encouragement during my Industrial Training.

A sincere expression of gratitude to Tencharis Global for the opportunity.

To my friends, I'm thankful for your continuous support.

iii
 ABSTRACT
The Student Industrial Work Experience Scheme, popularly known as SIWES, was instituted
in Nigeria in 1973 to bridge the gap between academic learning and practical industry exposure
for students enrolled in tertiary institutions. It mandates students to undergo a hands-on training
period within industries relevant to their fields of study. The core objectives of this program
encompass offering practical exposure, nurturing industry-specific skills, fostering
collaboration between academia and industry, enhancing employability prospects, facilitating
professional networking opportunities, providing career guidance, and ensuring educational
alignment with industry benchmarks. My Industrial Training experience at Tencharis Global
was a culmination of various activities and exposures that significantly contributed to my
professional growth. These engagements encompassed a wide spectrum, including Biogas
production, Mushroom Production, Charcoal Briquette manufacturing, Phytochemistry, and
Hydroponics. Within this report lies a comprehensive account of the activities and insights
gained during my tenure. It not only outlines the diverse experiences I encountered but also
includes recommendations and insights aimed at fortifying the SIWES program. These
encompass valuable advice for program managers, prospective participants, and an elucidation
of challenges faced that could potentially refine and enhance the overall SIWES experience for
future students.

iv
 TABLE OF CONTENTS

Title Page i

Dedication ii

Acknowledgements iii

Abstract iv

Table of Contents v

List of Tables vii

List of Plates viii

CHAPTER ONE: INTRODUCTION

1.1 Historical Background of SIWES 1

1.2 Objective of SIWES 2

1.3 Relevance of SIWES 2

1.4 History of Firm (Tencharis Globala) 3

1.5 Vision of Mission Statement of the Firm 3

1.6 Organizational Chart of the Firm (Tencharis Global) 4

1.7 Various Departments in the Firm (Tencharis Global) 4

1.8 Functions of Various Departments in the Firm (Tencharis Global) 4

CHAPTER TWO: ACTIVITIES CARRIED OUT

2.1 Orientation 6

2.2 Safety Precautions 6

2.3 Biogas Production 6

2.4 Hydroponics Unit 11

2.5 Charcoal Briquette 14

2.6 Phytochemistry Unit 19

2.7 Mushroom Unit 21

v
2.9 Other Activities 25

CHAPTER THREE: PROBLEMS ENCOUNTERED DURING THE STUDENTS’

INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES) PROGRAMME

3.1 Challenges Encountered 29

3.2 Relevance of The SIWES Programme 29

CHAPTER FOUR: CONCLUSION AND GENERAL APPRAISAL OF THE PROGRAMME

4.1 Ways of improving the programme 30

4.2 Advice for the future participants 31

4.3 Advice for the SIWES managers 31

4.4 Conclusion 31

REFERENCES 32

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 CHAPTER ONE

INTRODUCTION

1.1 Historical Background of SIWES

SIWES was founded in 1973 by ITF (Industrial Training Funds) to address the problem of

tertiary institution graduates’ lack of appropriate skills for employment in Nigerian industries.

The Students’ Industrial Work Experience Scheme (SIWES) was founded to be a skill training

programme to help expose and prepare students of universities, Polytechnics and colleges of

education for the industrial work situation to be met after graduation.

This system facilitates the transfer from the classroom to the workplace and aids in the

application of knowledge. The program allows students to become acquainted with and

exposed to the experience required in handling and operating equipment and machinery that

are typically not available at their schools.

Prior to the establishment of this scheme, there was a rising concern and trend among

industrialists that graduates from higher education institutions lacked appropriate practical

experience for employment. Students who entered Nigerian universities to study science and

technology were not previously trained in the practical aspects of their chosen fields. As a result

of their lack of work experience, they had difficulty finding work.

As a result, employers believed that theoretical education in higher education was unresponsive

to the needs of labor employers. Thousands of Nigerians faced this difficulty till 1973. The

fund’s main motivation for establishing and designing the scheme in 1973/74 was launched

against this context.

The ITF (Industrial Training Fund) organization decided to aid all interested Nigerian students

and created the SIWES program. The federal government officially approved and presented it

in 1974. During its early years, the scheme was entirely supported by the ITF, but as the

1
financial commitment became too much for the fund, it withdrew in 1978. The National

Universities Commission (NUC) and the National Board for Technical Education (NBTE)

were given control of the scheme by the federal government in 1979. The federal government

handed over supervision and implementation of the scheme to ITF in November 1984. It was

taken over by the Industrial Training Fund (ITF) in July 1985, with the federal government

bearing entire responsibility for funding.

1.2 Objectives of SIWES

Specifically, the objectives of the Students Industrial Work Experience Scheme (SIWES) are
to:

1. Provide avenue for Students in Institutions of higher Learning to acquire industrial skills

and experience in their course of study.

2. Prepare Students for the industrial work situation they are to meet after graduation.

3. Expose Students to work methods and techniques in handling equipment and machinery

that may not be available in their Institutions.

4. Make the transition from school to the world of work easier, and enhance Students contacts

for later job placement.

5. Provide Students with an opportunity to apply their knowledge in real work situation

thereby bridging the gap between theory and practice.

6. Enlist and strengthen Employers involvement in the entire educational process and prepare

Students for employment after graduation.

1.3 Relevance of SIWES

1. It presents an excellent chance to put theoretical knowledge into action to solve real-world

problems.

2. Facilitates learning the significance of teamwork, communication, and problem-solving

abilities.

2
3. Provides insight into the industrial landscape, fostering familiarity with industry practices

and protocols.

4. Aids in the development of students' professional skills within a collaborative work setting.

5. Equips students with the essential skills and knowledge crucial for success in their

prospective careers.

1.4 History of Firm (Tencharis Global)

Tencharis I.T World operates as a subsidiary of Tencharis Global, exclusively owned by Dr.

Stella Nwigbo. The inception of Tencharis Global stemmed from a vision to propel

technological advancement and address unemployment challenges in Africa. Witnessing a

stream of graduates exiting school only to face the daunting queue of joblessness, the founder

recognized the need for action. This led to a strategic partnership with NYSC to train corps

members in cutting-edge technologies, aiming to combat poverty and foster entrepreneurship.

Recognizing the plight of university students struggling to secure industrial attachments, often

resulting in their wandering or mismatched placements, Tencharis IT World made a pivotal

decision. It aimed to provide a solution by accommodating these students, equipping them with

essential skills and knowledge. The primary goal was to bridge the chasm between academia

and industry, addressing the prevalent issue of graduates lacking relevant expertise and thereby

contributing to the societal challenge of half-baked professionals.

1.5 Vision of Mission Statement of the Firm

Tencharis I.T world is set out to build human capacity by equipping Africans with requisite

skills to meet up the global standard.

3
 1.6 Organizational Chart of the Firm (Tencharis Global)

DIRECTOR

MANAGER

HEAD OF HEAD OF HEAD OF HEAD OF HEAD OF

ENGINEERING AGRICULTURE BIOTECHNOLOGY DRILLING DEPARTMENT

FINANCE MARKETER

Plate 1: Organizational Chart/Organogram

1.7 Various Departments in the Firm (Tencharis Global)

Tencharis global consists of many departments which includes;

▪ Bio cosmetology

▪ Biogas

▪ Hydroponics

▪ Organic Farming

▪ Charcoal Briquette

▪ Mushroom Production

▪ Bioremediation

1.8 Functions of Various Departments in the Firm (Tencharis Global)

1 Bio cosmetology: Bio cosmetology refers to the application of biological principles

and natural substances in cosmetics and beauty treatments. It involves using organic or

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 naturally derived ingredients in skincare, haircare, and other beauty products to enhance

health and appearance.

2 Biogas: Biogas is a renewable energy source produced from the breakdown of organic

matter (such as agricultural waste, manure, or sewage) in the absence of oxygen. It

primarily consists of methane and carbon dioxide and can be utilized as a fuel for

heating, electricity generation, cooking, and more.

3 Hydroponics: Hydroponics is a method of growing plants without soil. Instead, plants

are grown in a nutrient-rich water solution, providing essential minerals directly to the

plant roots. This soilless cultivation method allows for controlled environments and

efficient resource utilization.

4 Organic Farming: Organic farming is an agricultural approach that avoids synthetic

chemicals, genetically modified organisms (GMOs), and artificial fertilizers or

pesticides. It focuses on sustainable practices like crop rotation, compost use, and

biological pest control to promote soil health and biodiversity.

5 Charcoal Briquette: Charcoal briquettes are compacted blocks made from charcoal

fines or dust blended with binding agents. They serve as an efficient and sustainable

fuel source commonly used for cooking, grilling, and other heating purposes.

6 Mushroom Production: Mushroom production involves cultivating various edible

fungi species for consumption or commercial purposes. It includes creating controlled

environments conducive to optimal mushroom growth by providing ideal substrates,

humidity, temperature, and light conditions.

5
 CHAPTER TWO

ACTIVITIES CARRIED OUT

Numerous activities took place during my industrial training at Tencharis Global. The program

commenced with an orientation session led by industrial supervisors, focusing on safety

guidelines, rules, and regulations that were paramount for adherence throughout the training

period.

2.1 Orientation

During the orientation, the Industrial Supervisor highlighted the fundamental role of the

SIWES program in shaping the social and skill development of participating students.

Additionally, emphasis was placed on the importance of punctuality and strict adherence to the

established rules, with a clear directive against tardiness.

2.2 Safety Precautions

1. Wear nose masks in areas with unpleasant odors while working.

2. Wear a laboratory coat to shield clothing and skin from infections or accidental spills.

3. Protect hands during practical tasks by wearing hand gloves; discard if torn or damaged.

4. Properly dispose of any broken glasses or equipment.

5. Prohibit eating or drinking while engaged in any work within the unit.

6. Ensure the feet are safeguarded during work by wearing safety boots.

7. Avoid handling any machinery or equipment without the presence of a supervisor.

2.3 Biogas Production

The production of biogas has three stages. In the first stage, long-chain organic molecules are

fermented and broken down by acidogenic bacteria, converted into organic acids, and hydrogen

and carbon dioxide gases are released during the process. The vast majority of organic wastes

become soluble in water during this initial stage. In the second step, organic ac-ids are

converted by acidogenic bacteria into acetate (CH3COOH), hydrogen (H2) and carbon dioxide

6
(CO2). However, in order for the reaction hydrogen must be removed from the environment.

This is done with methane bacteria that use hydrogen in their metabolism. In other words, while

the methane bacteria take the hydrogen they need, they also re-move a harmful substance from

the environment that adversely affects acidogenic bacteria. The third stage is mainly carried

out by methanogenic microorganisms which are archaebacterial. These microorganisms,

thanks to their special cell structures, are able to survive at temperatures above 70 0C that man

other organisms cannot. The second component required for biogas formation is bacteria.

Bacteria first convert proteins, carbohydrates and oils in organic matter into simple acids such

as acetic and propionic acids, then convert these simple acids to methane and carbon dioxide.

Some methane-forming bacteria produce CH4 and H2O by using CO2 and H2, while methane

bacteria form acetic acid (CH3COOH), to pro-duce CH4 and CO2.

2.3.1 Factors Affecting Biogas Production

▪ Effect of Temperature on Biogas Production: Methanogenic bacteria are not active

at very high and very low temperature values. Therefore, the reactor temperature at

which biogas production will take place affects biogas production or speed. The

temperature in the reactor also determines the waiting time and the reactor Generally,

desirable temperature is 30-35 0C Production can be stopped in winter when the winter

conditions are ignored and the heating process is not performed and the temperature

drops below 100C.

• Effect of Carbon and Nitrogen Ratio Biogas Production: Carbon is necessary for

formation of biogas and nitrogen is required for the growth and development of aerobic

bacteria. C/N ratio should be less than 10/1 and more than 23/1 level. If the C / N ratio

is too high, nitrogen will rapidly be consumed in order to meet the protein

requirement and will not react with the carbon compound of the raw material and as

7
 a result of this gas production will not happen. The optimum C / N ratio for biogas

production should be 25-30.

• Effect of Mixing Biogas Production: To distribute the organic charge entering the

system uniformly with the bacteria, it is necessary to carry out the mixing process

in order to ensure the uniform distribution of the solids and the solids collected above

and to facilitate the discharge of the produced gas. Mixing allows gas to pass through

the foam or over the surface of the liquid, prevent the materials in the liquid from

falling to the bottom and allow the bacteria to con-tact the organic materials

homogeneously. As a result, gas production increases by 10-15%. Mixing and shaking

does not only have these advantages, but also has other advantages like equalizing the

temperature change of the waste in the fermenter, organizing the population

density of the bacteria in the slurry and accelerating the reaction by providing a

mixture of the bacterial population and fresh waste.

• Effect on pH on Biogas Production: Best biogas production in the anaerobic

environment is the optimum pH range of 6.6-7.6. It causes toxic effects on me-

thane bacteria when this value falls below 6.2. The equilibrium profile reached the

plant. The pH of the fermentation system varies depending on the fatty acids produced,

the bicarbonate alkalinity and the carbon dioxide. The gas production efficien-cy is

considerably adversely affected when the pH value falls below 5.0. In general, the pH

level of the plant is not used to determine the organic acid biogas potential which

emitted as the results of buffering effect between carbon dioxide-bicarbonate (CO2-

HCO3) and ammonia-ammonium (NH3-NH4).

• Effect of Waiting Time on Biogas Production: Waiting time refers to the time the

wastes stay in the generator. The reproductive rates of bacteria, which break down

organic materials and allow the gas to rise, depend on the duration of retention

8
 (retention). The breeder varies depending on the species and the type of waste used.

The hydraulic retention time and the solid retention time are divided into two. The

temperature in gas production from organic wastes has a very important role. The

temperature in the reactor also affects the waiting time and reactor volume. There

are 3 different temperature zones according to the structure of microorganisms. The

most suitable temperature zone for biogas production is the mesophilic fermentation

zone.

2.3.2 Biodigester
A biodigester, recognized as an anaerobic digester or biogas plant, serves as a specialized

facility crafted to enable the organic materials' natural breakdown through anaerobic digestion.

Within this controlled setting, organic substances decompose without oxygen, yielding biogas

and nutrient-enriched digestate as byproducts.

2.3.2.1 Types of Biodigester

1. Fixed Dome Biodigester: This is a popular design for small-scale applications, particularly

in rural areas. It consists of a dome-shaped digester made from concrete or brick and a

separate gas holder. The organic material is loaded into the digester, and as gas is produced,

the flexible gas holder rises to store the biogas.

2. Floating Drum Biodigester: Similar to the fixed dome design, this biodigester has a gas-

tight container that floats on the fermentation slurry inside a larger tank or pit. As biogas is

produced, the floating drum rises, displacing the gas and storing it until needed.

3. Plug Flow Biodigester: Commonly used in larger-scale operations, the plug flow digester

is a long, narrow tank where feedstock continuously enters at one end and moves through

the tank, allowing for continuous biogas production. It's suitable for systems that handle a

constant flow of organic waste.

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2.3.2.2 Materials for Floating Biodigester Construction
1. PVC gum

2. Thread Tape

3. 1-inch valve

4. Saw blade

5. 1 inch elbow

6. 1 inch adapter

7. Wrench

Plate 2: A typical Biogas Digester with different components

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2.4 Hydroponics Unit

Hydroponics is a cultivation method for plants that doesn't use soil. Instead, it employs a

nutrient-rich water solution to provide plants with essential minerals and elements necessary

for growth. This method allows for precise control over the plant's environment, including

factors like pH levels, nutrient concentrations, and water usage. Plants in hydroponic systems

typically grow in an inert medium like perlite, vermiculite, or coconut coir, with their roots

directly exposed to the nutrient solution. This method offers advantages such as increased

growth rates, higher yields, and efficient use of resources like water and space.

here are several types of hydroponic systems, each with its unique approach to delivering

nutrients and water to plants without soil. Some common types include:

2.4.1 Types of hydroponic Systems

• Deep Water Culture (DWC): Plants are suspended in a nutrient solution with their

roots submerged in water. Air pumps or air stones provide oxygen to the roots.

• Nutrient Film Technique (NFT): A shallow, continuous flow of nutrient solution is

recirculated along a channel, allowing plant roots to access the thin film of water and

nutrients.

• Ebb and Flow (or Flood and Drain): Plants are periodically flooded with nutrient

solution and then allowed to drain. This cycle ensures the roots receive water and

oxygen alternately.

• Drip System: Nutrient solutions are dripped onto the base of each plant through a

network of tubing or emitters, providing a controlled amount of water and nutrients.

• Aeroponics: This method mist-sprays nutrient solution directly onto suspended plant

roots, allowing for increased oxygenation and efficient nutrient absorption.

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 • Wick System: Nutrient solution is drawn up through a wick or capillary action from a

reservoir to the growing medium, providing a passive and straightforward method for

smaller-scale setups.

2.4.2 Components of a Hydroponic System

A hydroponic system comprises various components essential for the successful cultivation of

plants without soil. Some key components include:

1. Reservoir: A container that holds the nutrient solution, supplying water and essential

nutrients to the plants.

2. Growing Medium: An inert material (like perlite, vermiculite, rockwool, coconut coir,

or clay pellets) that supports plant roots while allowing access to the nutrient solution.

3. Pumps and Tubing: Pumps are used to circulate or deliver the nutrient solution to the

plants. Tubing connects the reservoir, pumps, and delivery systems within the

hydroponic setup.

4. Nutrient Solution: A carefully formulated solution containing essential macro and

micronutrients required for plant growth.

5. pH and EC (Electrical Conductivity) Meters: These tools monitor the acidity or

alkalinity (pH) and nutrient levels (EC) of the solution to ensure they remain within

optimal ranges for plant health.

6. Grow Lights: Artificial lighting systems provide the necessary light spectrum for

photosynthesis, crucial in indoor hydroponic setups or locations with insufficient

natural light.

7. Containers or Growing Trays: These hold the plants and growing medium. In some

systems, trays are positioned to allow the nutrient solution to flow through them.

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 8. Timer or Controller: Automates the system by regulating the timing and duration of

nutrient solution delivery, light cycles, and other environmental factors.

9. Aeration Equipment: Necessary for systems like DWC or aeroponics, it provides

oxygen to the roots by aerating the nutrient solution.

10. pH Adjusters and Nutrient Supplements: Substances used to adjust pH levels and

supplements to maintain or correct nutrient deficiencies in the solution.

2.4.3 How to set up Hydroponic system for Onions

Setting up a hydroponic system for onions involves several steps and considerations to ensure

optimal growth. This includes;

1. Choose a Hydroponic System: Select a suitable hydroponic system for growing

onions. Options like a Nutrient Film Technique (NFT), Deep Water Culture (DWC), or

a Drip System can work well.

2. Prepare the Growing Area: Set up a dedicated space with adequate lighting,

ventilation, and temperature control. Ensure the area is clean and free from

contaminants.

3. Select a Growing Medium: Onions can grow well in various hydroponic substrates

like perlite, vermiculite, or coconut coir. Choose a medium that allows good drainage

and aeration for the roots.

4. Nutrient Solution: Use a hydroponic-specific nutrient solution or formulate one

suitable for onion growth. Ensure it contains the necessary macro and micronutrients.

5. Planting: Plant onion seeds or onion sets (small bulbs) in the chosen growing medium.

Space the onions adequately to allow room for bulb development. Plant the seeds or

sets at the recommended depth.

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 6. Provide Lighting: Onions typically require full sunlight. In indoor hydroponic setups,

provide artificial grow lights with a spectrum suitable for plant growth, adjusting the

light duration based on onion variety and growth stage.

7. Nutrient Management: Monitor and maintain the pH and nutrient levels in the solution

regularly. Onions prefer a slightly acidic pH level (around 5.5 to 6.5). Adjust nutrient

concentrations as needed, following manufacturer guidelines.

8. Watering and Aeration: Ensure the roots receive adequate oxygen by providing

proper aeration in the nutrient solution. Avoid overwatering or waterlogging the plants.

9. Temperature and Humidity: Maintain suitable temperature and humidity levels for

onion growth. Onions generally prefer cooler temperatures but can tolerate a range of

conditions.

10. Maintenance and Care: Regularly inspect plants for signs of nutrient deficiencies,

pests, or diseases. Prune as necessary to encourage bulb formation and remove any dead

or yellowing leaves.

11. Harvesting: Harvest onions when they reach maturity based on the variety you planted.

Lift them gently from the growing medium, and if needed, cure them in a well-

ventilated area before storage.

Remember, specific requirements might vary based on the onion variety, hydroponic system

used, and environmental conditions. Adjustments may be necessary throughout the growth

cycle to ensure optimal growth and a successful harvest.

2.5 Charcoal Briquette

Charcoal briquettes are compressed blocks or logs made from charcoal dust, sawdust, wood

chips, or other organic materials. These materials are combined with a binding agent and

compressed into uniform shapes for use as a fuel source.

The production of charcoal briquettes involves several steps:

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• Raw Material Collection: Charcoal fines, sawdust, wood chips, or agricultural waste

(like coconut shells or rice husks) are collected or processed to create the base material

for the briquettes.

• Mixing: The collected material is mixed with a binding agent, often a natural starch or

other binding substance, to hold the briquettes together. Sometimes, additional

additives like charcoal dust or sodium nitrate are included for better combustion.

• Compression: The mixture is fed into a briquetting machine or a mold where it is

compressed under high pressure. This pressure helps form the mixture into the desired

shapes, typically logs, blocks, or hexagonal shapes.

• Drying: The newly formed briquettes are dried to remove excess moisture. Drying can

be done naturally by exposing them to air and sunlight or through a drying process in a

controlled environment to achieve the desired moisture content.

• Carbonization: Some briquettes undergo a carbonization process in a kiln or an oven.

This process involves heating the briquettes at high temperatures to remove volatile

compounds, increasing their carbon content and improving burning properties.

• Packaging: Once dried and, if necessary, carbonized, the charcoal briquettes are ready

for packaging and distribution.

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 2.5.1 Composition Materials

Briquettes are made of combustible material obtained from agricultural, forest waste or coal

dust. Briquettes are produced by the densification of these raw materials.

Table 1: Material Composition of Charcoal Briquette

S/N ORIGIN RAW MATERIALS THAT CAN BE USED

1 Agricultural waste Cassava stalk, wheat straw, cotton stalks, coconut frond,
coconut stalk, straw, millet, frond palm oil, sugar reed leaves
2 Industrial processing residue Cocoa beans, coconut shell, coffee husk, coconut seed hulls,
from agriculture peanut shells, cobs and wraps corns, oil palm stalk, rice ball,
sugar cane bagasse.
3 Bio energy crop Acacia spp, Cunninghamia lanceolate, Eucalyptus spp, Pinus
spp, Populus spp, Platanus spp, Robinia pseudoacacia, Salix
spp
4 Wood industry waste Saw dust
5 Forest development Leaves, branches, and twisted trunks
6 Plantation and forest residues Leaves, branches, stumps, roots, etc

2.5.2 Benefits of Charcoal Briquette

1. Environmental Benefits

a. Employing renewable energies supports sustainable forest management

practices.

b. Minimal Sulphur emissions are associated with this process.

c. The ash resulting from burning briquettes can serve as a valuable fertilizer.

2. Social Benefits

a. Generates employment opportunities across the supply chain.

b. Encourages trust in renewable energy within local and rural communities.

3. Economic Benefits

a. Enables the valorisation of sub-products and even waste

b. Positive life cycle economic balance, cost lower than fossil fuels

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2.5.3 Advantages and Disadvantages of Charcoal Briquettes

Advantages

1. Absence of Sulphur hence reduction in air pollution

2. Combustion is more uniform

3. High calorific fraction

4. International marketing with standardized composition

5. It is cost effective

Disadvantages

1. Potentially higher prices conditioned by manufacturing process.

2. It is tedious.

Plate 3: Charcoal Briquette ready for packaging

17
2.6 Phytochemistry Unit

Phytochemistry is a branch of science that delves into the study of chemical substances

naturally occurring in plants. It explores the diverse array of compounds found in plant species,

aiming to understand their chemical structures, properties, biosynthesis, and biological

activities. Phytochemists examine various components within plants, such as alkaloids,

flavonoids, terpenoids, and phenolic compounds, among others.

This field involves extracting, isolating, and analyzing these compounds to unravel their roles,

effects, and potential applications. Phytochemistry's significance spans across multiple

disciplines including medicine, pharmacology, agriculture, and food science, contributing to

advancements in drug discovery, herbal medicine, nutrition, and understanding plant-based

remedies' therapeutic properties. Ultimately, phytochemistry sheds light on the chemical

intricacies of plants and their diverse compounds, offering insights into their potential benefits

and applications in various domains.

2.7.1 Potential Phytochemicals Extracted from Plants

There are numerous phytochemicals found in plants, each with unique properties and potential

benefits. Some notable phytochemicals include:

• Polyphenols: Found in fruits, vegetables, and tea, polyphenols possess antioxidant

properties, potentially aiding in reducing oxidative stress in the body.

• Flavonoids: Commonly present in berries, citrus fruits, and red wine, flavonoids

exhibit antioxidant effects and may contribute to heart health and immune system

support.

• Alkaloids: These compounds are prevalent in plants like coffee, cocoa, and tobacco.

Alkaloids may have various effects on the human body, including pain relief

(morphine), stimulant effects (caffeine), and more.

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 • Terpenoids: Found in essential oils of plants like rosemary and lavender, terpenoids

offer aromatic and potentially medicinal properties. They can have antioxidant and anti-

inflammatory effects.

• Carotenoids: Present in colorful fruits and vegetables like carrots and tomatoes,

carotenoids act as antioxidants and may support eye health and boost the immune

system.

• Saponins: Found in legumes, saponins exhibit anti-inflammatory and immune-

boosting properties.

• Phytosterols: Similar in structure to cholesterol, phytosterols found in nuts, seeds, and

vegetable oils may help reduce LDL cholesterol levels, contributing to heart health.

2.7.2 Extraction Techniques

a. Maceration: This method involves soaking the plant material in a solvent (like alcohol

or water) at room temperature to allow the compounds to dissolve. It's a straightforward

method suitable for delicate compounds.

b. Percolation: Here, the solvent continuously passes through the plant material,

extracting the desired compounds. It's commonly used for large-scale extractions.

c. Soxhlet Extraction: This technique involves a cyclic process where a solvent

continuously circulates between a siphon and an extraction chamber. It's effective for

extracting compounds with higher boiling points.

d. Steam Distillation: Mainly used for extracting essential oils, steam distillation

involves passing steam through the plant material, causing the volatile compounds to

evaporate and then condense back into a liquid.

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e. Supercritical Fluid Extraction: This advanced method uses supercritical fluids like

carbon dioxide, which acts both as a gas and a liquid under specific conditions, to

extract compounds without leaving solvent residues.

f. Ultrasound-Assisted Extraction: Ultrasonic waves are used to disrupt the plant cells,

aiding in the release of compounds into the solvent. It's known for its efficiency and

reduced extraction time.

g. Solid-Phase Extraction (SPE): Utilizing a solid phase (such as a solid adsorbent

material), this method isolates and purifies compounds based on their interactions with

the solid phase and the solvent.

20
2.8 Mushroom Unit

Mushrooms are fungi that belong to a distinct group of organisms separate from plants,

animals, and bacteria. They come in various shapes, sizes, and colors, and they typically consist

of a stem, cap, and gills or pores underneath the cap. These structures vary among different

mushroom species. These fungi play diverse roles in ecosystems, aiding in decomposition,

nutrient cycling, and symbiotic relationships with plants. Some mushrooms are edible and

cultivated for culinary purposes due to their unique flavors and nutritional benefits. However,

not all mushrooms are safe for consumption, as some species can be toxic or hallucinogenic.

Mushroom (White oyster)

Kingdom - fungi

Division - Basidiomycota

Class - Agarimycotes

Order - Agaricales

Family - Pleurotaceae

Genus- Pleurotus

Species - ostreatus

Edible mushroom- Pleurotus spp, Bisporus spp, Agaricus spp

Medicinal mushroom- Gandoderum spp, Lucidium spp, letriulaedodes spp

Poisonous mushroom – Amarita museria, Amarita phalloides

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2.8.1 Cultivation process of Mushroom

The cultivation of mushrooms involves several stages and specific conditions to provide an

environment conducive to their growth. Here's a generalized process for cultivating

mushrooms:

• Substrate Preparation: Mushrooms can grow on various substrates like straw, wood

chips, composted materials, or specialized growing mediums. The chosen substrate is

prepared by pasteurization or sterilization to eliminate contaminants that could compete

with mushroom mycelium.

• Inoculation: After preparing the substrate, it's inoculated with mushroom spawn.

Spawn consists of mycelium, the fungal root structure of the mushroom. This

inoculation can be done by mixing the spawn into the substrate using methods like

spreading, layering, or mixing thoroughly.

• Incubation: The inoculated substrate is placed in a suitable environment with

controlled temperature, humidity, and darkness to allow the mycelium to colonize the

substrate. This phase is crucial for the mycelium to grow and spread through the

substrate.

• Fruiting Initiation: After colonization, the substrate is triggered to initiate fruiting by

altering environmental conditions. This involves reducing temperature, increasing

humidity, and exposing the substrate to fresh air or light depending on the mushroom

species' requirements.

• Fruiting and Harvesting: Mushrooms start to form and grow from the colonized

substrate. Depending on the species, mushrooms may develop as caps and stems or

other structures. Harvesting is done when the mushrooms reach their mature size but

before they release spores.

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2.8.2 Contamination

Contamination poses a significant challenge in mushroom production. It can occur through

various means, such as:

1. Using contaminate spawn/seed

2. Improper sterilization

3. Excessive discussion which causes inoculation of microbes into the medium.

2.8.3 Preservation Mechanism

1. Drying using solar dryer (Dried mushroom can stay for 6 months – 1 year)

2. Refrigeration (3 – 4 days).

2.8.4 Daily Routine Management Practices

1. Harvest matured mushrooms on a daily basis as they are highly perishable due to the

high-water content, 70% - 80%.

2. Remove the spent substrate from the new ones because they can attract maggots.

3. As soon as you harvest, add clean water to surface of the substrate because, it is very

stiffed.

2.8.5 Equipment/Materials Needed to Set-Up Mushroom Farm

1. Three rooms are needed in setting up mushroom farming are:

b. Laboratory: This is where tissue culture processes is carried out and other

biological stuffs.

c. Inoculation Room: This is where colonization takes place.

d. Fruity/Harvesting Room/Cropping Room: This is where the fruiting and

harvesting takes place.

2. Pressure Pot
3. Constant Water Supply
4. Metallic Drum
5. Shovel, Gas, Cotton wool and Thermometer.

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2.8.6 Summary of Activities in Mushroom

Plate 18: Grain Sterilization Plate 19: Fruiting

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2.9 Other Activities

2.9.1 Plantain Wine Production

Plantain wine, also known as plantain beer in some regions, is a fermented beverage made from

plantains. The process of making plantain wine involves converting the natural sugars present

in ripe plantains into alcohol through fermentation. Here is a simplified overview of plantain

wine production:

Ingredients

1. Ripe Plantains

2. Water

3. Sugar (optional, depending on desired sweetness)

4. Yeast (wine or champagne yeast)

5. Acid blend (optional, for balancing acidity)

6. Pectic enzyme (optional, for clarity)

7. Campden tablets or potassium metabisulfite (for sanitization)

Equipment

1. Fermentation vessel (glass or plastic)

2. Airlock

3. Siphon or tubing

4. Hydrometer (for measuring sugar content)

5. Cheesecloth or fine mesh bag

6. Bottles for bottling

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Procedures

• Selecting and Preparing Plantains: Choose ripe plantains with a good sugar content.

Peel and mash the plantains thoroughly. The finer the mash, the more surface area is

exposed for fermentation.

• Sanitization: Ensure that all equipment and utensils are properly sanitized to prevent

contamination. This can be done using Campden tablets or potassium metabisulfite.

• Creating the Mash: Place the mashed plantains in the fermentation vessel. Add water

to achieve the desired volume and consistency. If additional sweetness is desired, sugar

can be added to the mash.

• Adjusting Acidity: If needed, adjust the acidity of the mash by adding acid blend. This

helps balance the flavor profile.

• Adding Pectic Enzyme: For clarity in the finished wine, pectic enzyme may be added

to break down pectin in the plantains.

• Hydrometer Reading: Take a hydrometer reading to measure the sugar content of the

mash. This initial reading will help gauge the alcohol content later.

• Pitching Yeast: Sprinkle the wine or champagne yeast over the surface of the mash.

Allow it to hydrate for a few minutes before stirring it into the mash.

• Fermentation: Seal the fermentation vessel with an airlock to allow gases to escape

while preventing contaminants from entering. Place the vessel in a cool, dark place and

let the fermentation process take place. This may take a week or more.

• Maturation: Allow the plantain wine to mature for a few weeks. This helps improve

the overall flavor and clarity.

• Bottling: Once satisfied with the taste and clarity, the plantain wine can be bottled.

Ensure the bottles are clean and sanitized.

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2.9.2 Tencharis Excursion to IITA, Onne

Tencharis Global visited IITA, Onne with her students. The excursion broadened the horizons

and deepened the appreciation of students for their field of study, providing them with

invaluable firsthand experience in the macro propagation of banana and plantain. Additionally,

it has equipped students with insights into identifying superior varieties of cassava. The

excursion has not only exposed the students to new information about familiar plants like

cassava, plantain, and banana but has also introduced them to the practical operations of a

permanent nursery, enhancing my understanding of equipment usage.

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Plate 16: Plantain Wine Plate 17: Plantain and banana improvement unit

Plate 18: Group picture at IITA, Onne

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 CHAPTER THREE
PROBLEMS ENCOUNTERED DURING THE STUDENTS’ INDUSTRIAL WORK
EXPERIENCE SCHEME (SIWES) PROGRAMME
3.1 CHALLENGES ENCOUNTERED
Throughout my industrial attachment, I encountered several challenges that significantly

impacted my experience:

• Commuting Distance: A significant challenge arose from the considerable distance

between my residence and the industrial training site, resulting in substantial expenses

on transportation. The lengthy commute proved financially burdensome.

• Financial Support: Another noteworthy challenge was the absence of an allowance or

financial compensation throughout the entire duration of the internship. This lack of

financial aid posed difficulties in meeting personal needs and expenses during the

attachment period.

• Laborious Tasks: Engaging in some tasks proved physically demanding and mentally

taxing due to their intricate and labor-intensive nature. These activities required

exhaustive effort to achieve the desired outcomes, contributing to the overall challenge

of the experience.

3.2 RELEVANCE OF THE SIWES PROGRAMME

1. It prepares students for the work situation they are likely to meet after graduation.

2. Exposes students to work methods and techniques in handling equipment and

machinery that may not be available in the universities and other institutions of higher

learning.

3. SIWES makes the transition from the university to the place of work easier and thus,

enhance students’ contact for later job placement.

4. It prepares an avenue for students in Nigerian Universities to acquire industrial skills

and experience in their course of study.

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 CHAPTER FOUR

CONCLUSION AND GENERAL APPRAISAL OF THE SIWES PROGRAMME

4.1 WAYS OF IMPROVING THE SIWES PROGRAMME

The SIWES program stands as a life-altering initiative, profoundly impacting students' skills,

mental faculties, social engagement, financial capabilities, and more. In light of this, I propose

the following recommendations:

1. Due to the increased living expenses in Nigeria since the last adjustment in 1981, it's

essential to revise and raise both the SIWES allowance for students and supervisors.

Timely disbursement of this allowance post-program completion would assist students

in covering the expenses associated with printing the mandatory three copies of their

industrial training report.

2. It is imperative that the Industrial Training Fund (ITF) imposes a requirement on

hosting institutions and organizations to ensure the availability of adequate first aid

supplies during student training sessions.

3. Prior to embarking on industrial training, it would be beneficial for each student to

undergo a comprehensive medical assessment to evaluate their health status and

determine the most suitable training environment.

4. Encouraging companies to willingly accept applicants for industrial training is crucial.

Recognizing and rewarding firms that demonstrate commitment to hosting these

applicants could serve as a catalyst for others to follow suit. Awards and public

recognition for such dedication might stimulate increased participation in the future.

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4.2 ADVICE TO FUTURE PARTICIPANTS

1. It's crucial to promptly register for the SIWES program to obtain the industrial training

letter from the SIWES unit, which serves as the gateway for applying to your chosen

attachment place.

2. Attend the SIWES orientation program conducted by your institution before embarking

on your attachment.

3. Maintain a comprehensive logbook detailing all training activities and assignments, and

complete all requisite forms for proper assessment.

4. Participants should recognize the significance of the SIWES program, as it could

potentially open up job opportunities directly or indirectly after graduation, either at the

placement site or elsewhere.

5. Integrity, diligence, and conscientiousness are paramount. Take pride in safeguarding

the employer's assets during the attachment period.

6. Familiarize yourself with the company's rules and regulations and ensure strict

adherence to them throughout your attachment.

4.3 ADVICE TO SIWES MANAGERS

• SIWES Managers ought to expand the program's reach by introducing it to additional

institutions and departments currently not engaged in this initiative.

4.4 CONCLUSION

SIWES offers students a practical application of theoretical knowledge, equipping them with

vital employable skills. My time at Tencharis Global exposed me to Biogas Production,

Mushroom Cultivation, Herbicide application, and more, enhancing not just technical skills but

also fostering discipline and improved communication. SIWES stands as a crucial pillar in

every student's academic journey.

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 REFERENCES

Madeley,J.(1981), Problems of Biogas Production, Energy Policy, Volume 9, 4, December,

Page 328

https://www.researchgate.net/publication/327235363_Factors_Affecting_the_Production_of_

Biogas.

https://presspay.ng/news/2022/12/22/history-of-student-industrial-work-experience-

schemesiwes/

http://www.cevreorman.gov.tr/belgeler1/biogaz.doc

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