A Comparative Study of Energy Demand of Instant- Pounded Yam Flour Production Methods
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Date
2014
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Abstract
Traditionally, method of producing pounded yam by pounding cooked yam using pestle and mortar is time and
labour consuming, thus discouraging consumption of the food among urban elite. Conversion of yam tubers to
instant-pounded yam flour requires quantifiable magnitudes. Therefore, the objective of this study was to
determine energy conservation potentials of the established three instant-pounded yam flour methods of
production. Data were collected from nine instant-pounded yam flour producing factory using structured
questionnaires, oral interview, and direct measurement of processing parameters. The data were fit into standard
equations to estimate energy demand. Energy required for processing 1000 kg of yam to instant-pounded yam
flour using cooking method, steaming method and wet-milling methods were 6720.15MJ, 6934.48MJ and
4296.56MJ respectively, equivalent to 6.7 MJ/kg, 6.9 MJ/kg and 4.3 MJ/kg respectively. Energy intensity for
peeling, washing, slicing and packaging were 0.0055 MJ, 0.003 MJ, 0.0076 MJ and 0.2 MJ respectively, and are
the same for all the methods studied. Drying consumed more than half of the total energy requirements in each
method; cooking (66.26%), steaming (79.04%) and wet-milling methods (76.57%). Using energy demand as
criterion, wet- milling method is recommended