Production Of Yam Flour
The project dealt on the production of yam flour from yam chips. The yams were
peeled and washed, 100grams samples coded sample A to G were subjected to
two different drying conditions. Some were dried using the sun drying method
while the others were dried through oven drying method kept at constant
temperature of 500C, sodium bi-carbonate was added to some of the samples, all
these were done to obtain a flour with the best colour and texture quality. From
the results obtained, it was observed that sample B (yam boiled with sodium bi-
carbonate and dried with oven) gave the best result and quality when tested with
hot water, this was as a result of the drying condition used, the constant
temperature maintained and the presence of the sodium bi-carbonate used which
helped in achieving the result. Generally, the samples dried through the oven
drying method at 500C gave better colour and result of the yam flour when tested
with hot water more than other samples dried by sun drying and this was due to
the stability in temperature in the oven drying method used.
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Title page
Certification
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
1.0 Introduction 1
1.1 Background of study 1
1.2 Statement of problems 2
1.3 Objective of the study 4
1.4 scope of the work 5
CHAPTER TWO
2.0 Literature Review 6
2.1 Yam 6
2.1.1 Origin and Cultivation of yam 6
2.1.2 Water yam 7
2.2 Agronomic characteristics of yam 9
2.3 Component of yam 9
2.4 Utilization and processing of yam 11
2.4.1 Processing of yam flour 11
2.5 Flour 12
2.5.1 Etymology 13
2.5.2 History 13
2.5.3 Composition 13
2.5.4 Bleached and unbleached flour 14
2.6 Types of flour 14
2.6.1 Yam flour 15
2.6.2 How to buy flour 16
2.6.3 How to store flour 16
2.7 Drying 18
2.7.1 Drying behavior 19
2.7.2 General principle 20
2.7.2.1 External conditions 22
2.7.2.2 Internal conditions 23
2.7.2.3 Drying Mechanism 24
2.7.3 Drying techniques and dryers 25
2.7.4 Modeling of drying curve 29
2.7.4.1 Mathematical modeling of drying curves 31
2.8 Weighing Machine 33
CHAPTER THREE
3.0 Methodology 34
3.1 Materials and Reagents 34
3.2 Equipments Used 34
3.3 Procedure 35
3.4 Determination of Moisture Content 37
CHAPTER FOUR
4.0 Result and discussion 38
4.1 Effect of total time on drying yam samples 38
4.2 Effect of batch size on the drying temperatures 40
4.2.1 Rehydration characteristics 41
4.3 Colour 41
CHAPTER FIVE
5.0 Conclusion and recommendation 44
5.1 Conclusion 44
5.2 Recommendations 45
Reference 47
Appendix A: Nomenclature and definition 48
Appendix B: Calculation of moisture content 50
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