Abstract
Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg -1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energy used during production process. Conservation approach I resulted in mean energy of 72.08 ± 1.73MJkg -1 where electrical energy, manual energy and thermal energy accounted for 1.75MJ (3%) 7.34MJ (10%) and 62.99MJ (87%) respectively. Conservation approach II reduced the energy further to 57.24 ± 1.73MJkg -1 as the operation was thermal energy dependent, followed by manual and electrical energy with energy values of 48.13, 7.33 and 1.78MJ equivalent to 84.10%, 12.80% and 3.10% accordingly. Conclusively, traditional method of processing utilized highest energy (445.40MJ) followed by conservation approach I (72.08MJ) and conservation approach II (57.24MJ) was least in energy demand. Conservation approach II permits energy conservation to be 87% as compared with traditional method.
Highlights
Soybean (Glycine max ) is one of the most important legumes in the world which provides vegetable protein for millions of human
The energy intensity of this process was higher than the energy (59.82±1.40MJ/kg) utilized during processing of condiment from locust beans (Parkia biglobosa) (Akinoso & Adedayo, 2012); 2.38MJ/kg used for extraction of crude soybean oil (Wang, 2009); 7.20 MJ/kg for palm oil production using electrical energy (Mahlia, Abdulmuin, Alamsyah, & Mukhlishien, 2001) and 4.86 MJ/kg utilized during production of burukutu (Ibrahim, Alex, & Ierve, 2013)
The drastic reduction in energy utilization can be linked to elimination of most energy demanding operation which was first boiling being replaced with 24hrs soaking, change in fuel source from firewood to kerosene with calorific value 43.7MJ/L which tend to release high proportion of energy as a function of technological advancement of appliance used as well as change in cooking pot from mild steel to aluminium and manual dehulling being substituted with mechanical dehulling
Summary
Soybean (Glycine max ) is one of the most important legumes in the world which provides vegetable protein for millions of human It is most nutritious and digested food of the bean family. Its consumption has been discouraged due to its beany taste, off flavor and anti-nutritional factor such as phytate, saponin (Akande, Doma, Agu, & Adam, 2010) and lectins (Lajolo & Genovese, 2002). In spite of this occurrence, soybean has been receiving attention in Nigeria as diet. A popular product that is common in the soybean producing areas of the country is soybean daddawa ( referred to as soydaddawa or iru) which is a food flavoring condiment produced from whole soybean by means of fermentation and the end product is similar in its characteristic stickiness and pungent ammonical smell to that of iru made from fermented locust
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