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Studies on the local techniques of yam flour production
Author(s) -
IGE M. T.,
AKINTUNDE F. O.
Publication year - 1981
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1981.tb01019.x
Subject(s) - production (economics) , agricultural engineering , parboiling , computer science , mathematics , food science , engineering , economics , biology , microeconomics
Summary Traditional Nigerian techniques of yam flour production have been studied with a view to mechanizing the processes. Results of the studies show that the processing time can be much reduced if mechanized. The results also show that parboiling is an essential and critical procedure in the processing. The effects of variations in processing parameters on the production are discussed.