Expending and conserving energy in pounded Yam flour production

Abstract

Conducted using two approaches, namely: without process adjustment (Slice thickness ≤ 14 mm, parboiled for 25 minutes, dried at 60 °C) and with process adjustment (Slice thickness ≤ 5 mm, parboiled for 20 minutes, dried at 80 °C). Results revealed eight units of operation for instant pounded Yam flour production. Adjustments in production conditions; thickness of Yam slices, steaming time and drying temperature resulted in less production time with an energy reduction from 86.26 kWh at a cost of ₦2,618.70/day to 28.60 kWh at a cost of ₦ 868.15/day to give 67.00% decrease in energy consumption. The ANOVA showed that process adjustment had a significant (p <0.05) effect on the amount of energy consumed during the processing of instant pounded Yam flour. Thermal processes namely; parboiling and drying were the most energy intensive while washing was the least energy intensive unit operation, thus energy assessment aided in cutting down losses while running an efficient instant pounded Yam flour processing operation.