Redesign of the Nigerian Traditional Mortar and Pestle for Ergonomic and Hygienic Improvement

The mortar and pestle remains one of the most widely used food processing tools across Nigerian households, particularly for grinding spices, grains, and condiments. Despite its cultural prevalence, the traditional wooden mortar and pestle presents ergonomic limitations including poor grip design, inappropriate height standardisation, and hygiene challenges associated with wood porosity and surface cracks. This project undertakes a systematic redesign of the mortar and pestle with the aim of improving ergonomic performance and hygiene compliance for contemporary household use. A survey of two hundred and forty households across Anambra, Lagos, and Kano states documented usage patterns, common injury complaints including wrist and back strain, and cleaning difficulties. Ergonomic analysis using grip strength measurements and posture observation during use informed key design modifications including increased bowl depth, a textured non-slip base, and a pestle handle diameter calibrated to median Nigerian adult hand measurements. Prototype materials assessed include high-density polyethylene, food-grade polypropylene, and smooth-finished natural stone composites. User testing over four weeks with sixty households assessed ease of use, cleaning efficiency, and food residue contamination. Results confirm that redesigned prototypes reduced processing time by twenty-two percent and eliminated the surface cracking that harbours microbial growth. The project recommends that the Standards Organisation of Nigeria establish ergonomic and hygienic standards for traditional kitchen tool design. Keywords: mortar and pestle, ergonomic redesign, kitchen tools, food hygiene, household design.