Energy utilization and conservation in instant- pounded yam flour production

Akinoso R., . and Olatoye K. K, . Energy utilization and conservation in instant- pounded yam flour production. pp. 575-579. ISSN 22317546

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 instant-pounded 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 0.1842 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.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(02)%202013/9%20IFRJ%2...

Abstract

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 instant-pounded 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 0.1842 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.

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Item Type:	Article
AGROVOC Term:	Dioscorea
AGROVOC Term:	Yam flour
AGROVOC Term:	Energy conservation
AGROVOC Term:	Energy use
AGROVOC Term:	Food production
AGROVOC Term:	Food security
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21767

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