Experimental Analysis of Firewood Combustion Efficiency and Fuel Consumption Patterns for Sustainable Cooking in Bayelsa State, Nigeria

Abstract

In rural homes across Bayelsa State, Nigeria, firewood remains the primary cooking fuel despite serious concerns regarding environmental sustainability, fuel efficiency, and deforestation. This research assesses the combustion efficiency, heat transfer performance, and fuel consumption patterns of eleven commonly used firewood species to identify the most environmentally friendly cooking options. Key performance measures—including boiling time, heat transfer rate, and quantity of firewood consumedwere evaluated using controlled water boiling tests (WBT). The results revealed that Mangrove and Amowei were the most efficient firewood varieties, demonstrated by shorter boiling times (633–685 seconds), higher heat transfer rates (2.224–1.908 kW), and lower fuel consumption (0.40–0.45 kg per session). In contrast, Mahogany and Abura performed poorly, requiring over two kilograms of fuel per session and significantly prolonging cooking times (almost 2500 seconds). These findings emphasise the importance of selecting firewood with low energy consumption to enhance fuel economy, reduce costs, and mitigate environmental damage. Promoting sustainable firewood harvesting practices and utilising advanced cookstove technology can improve household energy efficiency. Policymakers and rural communities can leverage this research to make informed energy choices that balance environmental preservation with economic viability.

Introduction

Background and Context

• Firewood remains the primary cooking fuel in Nigeria, especially in rural areas, with over 70% of households relying on it due to low cost, wide availability, and cultural habits.

• Despite cleaner alternatives like LPG and electricity, many rural and semi-urban households continue using firewood due to inaccessibility and high costs.

• Widespread firewood use contributes to deforestation, indoor air pollution, and inefficient energy use.

2. Problem Statement

• Traditional cooking methods like the three-stone fire waste up to 90% of heat, leading to long cooking times, increased fuel use, and greater health risks.

• There is limited empirical data on the combustion efficiency of different wood species in Nigeria, particularly in Bayelsa State.

• This study addresses the gap by experimentally evaluating heat transfer efficiency, fuel consumption, and sustainability across 11 commonly used firewood types.

3. Methodology

• Water Boiling Tests (WBTs) were used to measure heat transfer and efficiency.

• Eleven wood species were tested, including Mangrove, Amowei, Mahogany, Abura, Iroko, Ewono, Bush Mango, and others.

• Controlled lab conditions ensured uniform moisture content, temperature measurement, and fuel weighing.

• Efficiency metrics included:

  • Boiling time

  • Fuel consumed (kg)

  • Rate of heat flow (kW)

  • Thermal energy transfer

4. Key Findings

Combustion & Thermal Efficiency

• Mangrove emerged as the most efficient firewood:

  • Quickest boiling time: 633 seconds

  • Highest heat transfer rate: 2.224 kW

  • Lowest fuel consumption: 0.40 kg

• Amowei was also highly efficient (0.45 kg fuel used, 1.908 kW).

• Mahogany and Abura were the least efficient, consuming over 2 kg of wood per session and producing significantly less heat.

Fuel Consumption & Sustainability

• Mangrove and Amowei demonstrated the best fuel economy and minimal energy loss.

• Mahogany and Iroko had high mass loss, leading to more frequent refueling and higher costs.

• Efficient firewood selection could reduce household fuel use by up to 50% and lower environmental impacts.

Firewood Efficiency Ranking

5. Policy and Sustainability Implications

• Promoting efficient firewood species (Mangrove, Amowei) and improved biomass stoves can:

  • Reduce fuel consumption

  • Lower carbon emissions

  • Alleviate pressure on forests

  • Improve rural livelihoods

• Policy recommendations include:

  • Subsidizing cleaner cookstoves

  • Encouraging sustainable firewood harvesting

  • Investing in reforestation programs

  • Improving access to alternative fuels (LPG, ethanol, biogas)

Conclusion

This study investigates the combustion efficiency, heat transfer rates, and fuel usage trends of eleven commonly used firewood types in Bayelsa State, Nigeria. The findings indicate that Mangrove and Amowei are the most efficient species, demonstrating excellent heat transfer rates, reduced boiling times, and lower fuel consumption. In contrast, Mahogany and Abura exhibited poor efficiency, resulting in excessive firewood usage and longer cooking times. The choice of firewood has a significant impact on energy efficiency and cooking duration. Households should prioritise dense hardwoods (Mangrove, Amowei) for better fuel economy. Government policies should promote energy-efficient cooking technologies and sustainable firewood harvesting practices. Future research should explore the computational modelling of firewood combustion, alternative biomass options, and clean cooking innovations to enhance energy sustainability in rural Nigeria.

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Copyright

Copyright © 2025 Enemugha Emmanuel Ebikabowei, Adigio Emmanuel Munuakuro. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.