The Production Of Yam Flour From Yam Chips

The Production Of Yam Flour From Yam Chips

Abstract

The design dealt on the product of yam flour from yam chips. The yams were hulled and washed, 100grams samples enciphered sample A to G were subordinated to two different drying conditions. Some were dried using the sun drying system while the others were dried through roaster drying system kept at constant temperature of 500C, sodiumbi-carbonate was added to some of the samples, all these were done to gain a flour with the stylish colour and texture quality. From the results attained, it was observed that sample B( yam boiled with sodiumbi-carbonate and dried with roaster) gave the stylish 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 sodiumbi-carbonate used which helped in achieving the result. Generally, the samples dried through the roaster drying system at 500C gave better colour and result of the yam flour when tested with hot water further than other samples dried by sun drying and this was due to the stability in temperature in the roaster drying system used.

Chapter One

Preface

Background Of The Study

Yam( dioscoreaspp.) is amulti-species crop that began basically from Africa and Asia before spreading to other corridor of the world( Hahn etal., 1987). It belongs to the family of dioscoreae within the rubric dioscorea and serves as a chief crop in west Africa.( Asiedu etal., 1992). There are numerous cultivars of yam, though only six are important as staple foods in the tropics. the economically important species grown are Dioscorea rotundata( white yam),D.alata( unheroic yam),D.bulbifera( upstanding yam),D.esculenta( Chinese yam) andD.dumenterum( trifoliate yam). Yam tubers which is the most important part of the shops can be stored longer than other root and tuber crops. This ensures food security indeed in times of general failure. Yam is the third most important tropical root and tuber crop after cassava and sweet potato( fu etal., 2005). West Africa is the leading patron of yam and grows over 90 of the worldwide product( 40 tonnes fresh tuber/ time) followed by the west Indians where Jamaica is the leading patron( FAOSTAT, 2004). Nigeria is the world’s largest patron of yams followed by Ghana, ivorycoast and togo( FAO, 2003). Both fresh tubers and yam flour are now exported from Ghana and Nigeria to advanced countries similar as united area and united countries of America. These are substantially patronized by settlers from growing regions according to the Nigerian import creation council( NEPC) Nigeria realized N56 billion in 2007. Sustainable product and application of yam are important way in enhancing food security.