Abstract
AbstractThe process of making pounded yam, from yam, Dioscorea spp., which is mostly consumed by people of sub-Sahara region as source of carbohydrate is energy consuming, therefore, the pounded yam flour, commonly called poundo yam, through which pounded yam is prepared faster and easier, has become popular in West Africa. Although there is an existing niche market for the design and production of poundo yam processing plant, proper drying, one of the most important stages in the production line of poundo yam flour is drying to remove moisture from parboiled (a stage before drying) yam chips still remains the limitation to an effective application of the processing plant in the food industry. The development and performance evaluation of an effective drier that will allow the movement of the dried yam chips to the next machine in poundo yam process plant and its suitability to the food industrial applications was carried out in this research. The volume of the drying drum was estimated to be 0.03 m3. The...
Highlights
The capacity to preserve food is directly related to the level of technological development
Design concept The major components of the drying machine are the drying drum, the heating element, the rotating shaft and blades, the frame and the delivery chute, the rotating shaft supported in a bearing
Performance evaluation of the dryer The fabricated machine was run without load with a one-phase 350 rpm, 1 hp electric motor until the drying chamber attained a temperature of 50°C and the calibrated thermostat was set at that temperature
Summary
The capacity to preserve food is directly related to the level of technological development. The slow progress in upgrading traditional food processing and preservation techniques in West Africa contributes to food and nutrition insecurity in the sub-region (Ayodeji, Olabanji, & Adeyeri, 2012). Dioscorea (spp.) is one of the oldest known recipes to man. It is a tuber crop, which belongs to the class of carbohydrate and has been part of the African meal for centuries. In the humid tropical countries of West Africa, yams are one of the most highly regarded food products and are closely integrated into the social, cultural, economic and religious aspects of life. The indigenous process of preparing it is very laborious. It requires physical pounding by two or more people, using mortars and pestle
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