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The Production Of Yam Flour
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1.2 STATEMENT OF THE PROBLEMS
The principal problem in yam production
that has been identified is the high cost of seed yam, high labour
requirement, diseases, pest as well as high post harvest losses(Orkwor
1998).another constraint to yam production is the limited processing
technology. About 30% of harvested yam tubers are lost to waste. The
bulkiness of fresh transport and low margins for both farmers and
traders are thus a matter of serious concern in the urban market (Cooke
et al.,1988).
During the processing of yam through sun-drying
method,the problem encountered is the loss due to potential
contamination of the product variability in drying time, rain damage and
so on. Ohweever, D.alata fresh texture is usually not firm as the
D.rotundata (white yam) and less suitable than other species for the
preparation of the most popular food product from yam in the west Africa
region(Wireko-manu et al.,2011).
Finally, during the production of
flour from yam, in the western part of Nigeria (the yorubas), the yam
flour produced which is called “AMALA†is normally brownish in colour
and dark in nature, hence does not have a good quality and colour.
Technologies therefore have been discovered to bring about the
production of yam flour that has a high quality and a good colour and
texture.
1.3 OBJECTIVE OF THE STUDY
1.3.0 MOTIVATION
The
growing need for the variety of food in Nigeria has become a primary
concern for the urban and rural households in Nigeria. In recent times,
the concern has raised much researcher’s interest to do related studies.
As reported in many different studies around the world, food security
is a common problem.
1.3.1 OBJECTIVES
The present study aims at
carryout an experiment on fresh yams, optimize the drying parameters and
investigate the effect of drying conditions on the quality of the yam.
To result to this, the present study which will address particular
issues food drying could stimulate producers, farmers, agriculturists,
educational practitioners on the phenomenon of drying to enhance the
quality of yams to solve past harvest losses.
1.4 SCOPE OE THE WORK
ï‚· To carryout drying experiment on fresh yams and optimize the drying parameters.
ï‚· To determine the effect of drying on the quality properties
ï‚· Process the yam samples into chips and carryout approximate analysis of the fresh and dried samples.
ï‚· Production of flour from the yam chips
ï‚· Compare flour samples in terms of colour and texture evaluation.
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ABSRACT - [ Total Page(s): 1 ]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 ... Continue reading---
