PRODUCTION OF FLOUR FROM YAM TUBER
FAKOKUNDE OLADOTUN SEGUN
A project report
DEPARTMENT OF AGRICULTURAL ENGINNEERING
Faculty of Engineering and Technology
In partial fulfillment of the award of degree of
BACHELOR OF TECHNOLOGY
LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY,
OGBOMOSO, OYO STATE.
This project is dedicated to the Almighty God the giver of wisdom, knowledge and Understanding, who has favoured me in all things
My appreciation goes to my project supervisor Dr. A.B Fashina for Initiating the Project and supervising it; and for his ...view middle of the document...
The Nutritional Values of Yam. 2
Uses of Yam. 2
Aim and Objectives 3 1.4.1 Aim 3
1.4.2 Objectives 3
1.5 Justification 3
CHAPTER TWO: LITERATURE REVIEW 4
General Background 4
Yam Storage Systems. 4
2.3 Processes Involved in Conversion of Yam into Flour 5
2.4 Means of Size Reduction of Dried Yam 6
2.4.1 Traditional Means of Size Reduction 6 2.4.2 Mechanical Means of Size Reduction 6
2.5.1 Traditional Way of Drying Yam 7
Mechanical Way of Drying Yam 7
Cabinet Dryer 8
Comparative Study 9
2.8 Cabinet Dryer Developments 11
2.8.1 Simple Solar Cabinet Dryer. 11
2.8.2 Mixed Solar/Biomass- Fired Dryer 11
2.8.3 Batch Cabinet Dryer 12
2.8.4 Semi-Continuous Cabinet Dryer 12
2.9 Air Flow 12
2.10 Factors Affecting Rate of Drying 13
CHAPTER THREE: DESIGN ANALYSIS AND CALCULATION.
3.1 Components of the dryer 15
The Drying Chamber 15
3.3 The Trolley and Trays 16
3.3.1 The Trolley 16
3.3.2 Trays 16
3.4 The Heater 17
3.4.1 Selection of the Heater 17
3.5 The Fan/ Blower 20
3.5.1 Selection of Fan 20
3.6 The Control Panel 27
Yam is a common crop in some parts of the world. They are perennial herbaceous vines and are cultivated to be consumed in places such as Africa, Asia, Latin America, and so on. (Wikipedia, 2005).
Yam is produced in large quantity in different parts of the world but it has its highest yield in the region of West Africa where about 95% of its annual production is got. Nigeria alone accounts for nearly 75% of the total world production. This makes Nigeria the leading country in world’s yam production. (FAO, 2005).
Table 1.1: World Yam Production in 2005.
|Top Yam Producers |Quantity (Million Metric tons). |
Cote d’lvoire 3.0
| World Total | 39.9 |
Source: UN Food & Agricultural Organisation (FAO)
However, 40% of yam produced in the year is wasted due to itd perishable nature and lack of good storage equipment and method. (CIGR, 2009). Whats occurs in different storages from production, post harvest handling, marketing and distribution. Various efforts have been made to restrain, sustain and maintain the quality of yam. Part of it is the storage of yam in pits, building structures, platforms and barns. However, yam can be stored in the various structures for...