Kwara State University
Kazeem Olatoye
Designation: Lecturer
Department: Food Science and Technology
| My Publications | ||||||||
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| S/N | Title | Abstract | Authors | Volume Numbers | Publication Type | Publication Date | Link | |
| 1 | Energy utilization and conservation in instant- pounded yam flour production |
Pounded yam is a highly valued staple food in many African countries. However, the traditional method of processing the food using pestle and mortar is discouraging consumption among elite. Instant-pounded yam flour is a developed product to solve the problem. Therefore, this study quantified energy utilization in the preparation of yam flour for the production of instantpounded yam and developed energy conservation processing method.. Data were collected from six instant-pounded yam producing factory using structured questionnaires, oral interview, and direct data recording of processing parameters. Data obtained were used to energy requirements and distribution pattern. Energy input for peeling, washing, slicing, cooking, drying, milling and packaging were quantified using standard equations. In attempt to conserve energy, thickness and shape of the yam to be dried were varied, and energy input estimated. Estimated energy inputs for processing 1000 kg of yam into instant-yam flour were 55.36MJ, 3.06MJ, 6.89MJ, 1490.13MJ, 4313.50MJ, 406.02MJ and 200.11MJ for peeling, washing, slicing, cooking, drying, milling, and packaging operations, respectively. Total energy expended in converting raw yam into instant-pounded yam flour was 6.4MJ/kg. Variation in thickness and shape of sliced yam did not affect magnitude of energy required for peeling, washing, and packaging. However, reducing yam thickness by 5 mm and changing shape from cylindrical to diagonal, reduced energy requirements for cooking, drying, and milling by 4.59%, 18.42%, and 2.60% respectively. The conservation approach reduced total energy utilization from 6425.07 to 4779.42 MJ. Finding of the work revealed that it is possible to conserve energy during production of instant-pounded yam using procedural and behaviour approach. | International Food Research Journal 20(2): 575-579 (2013 | |||||