Udoye, Nduka Ekene and Bedford, T. and Kayode-Oyedele, V. and Kolawole, G. and Dirisu, J. O. (2023) The Sensory Texture Profile Comparison of Pounded Yam Made with a Yam Pounding Machine to Traditionally Made Pounded Yam. Heliyon. (Submitted)
Full text not available from this repository.Abstract
The existing techniques for making pounded yams are laborious, and the food is at risk of being contaminated by sweat during the manual pounding. Introducing alternatives to these traditional methods that save time while reducing stress is highly important. This paper aims to create a yampounding machine that produces pounded yams with optimal sensory qualities. The yam was tested by pounding two different sizes of white yam with average weights of 0.14kg and 0.03kg being a big size and the small size, respectively. The white yam was washed, peeled, cut into different sizes, and cooked for 35 minutes. Also, the above experiments were performed using two different blade/beater types to ensure which one gives the better-desired texture. The manufactured yampounding device worked based on a beater attached to the pounding chamber rotating the yam horizontally. A pot, a pounding rod (yam beater), the main shaft, a belt, a case, pillow bearings, an electric motor, and a frame make up the device. For the feed-cooked yam to be properly pounded, the beater had to deliver a force of 6.75N at 480rpm. The yams used in the test had weights of 0.14 and 0.03 kg, with the latter being chopped into smaller pieces..
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TJ Mechanical engineering and machinery |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | nwokealisi |
| Date Deposited: | 24 Jan 2025 13:08 |
| Last Modified: | 24 Jan 2025 13:08 |
| URI: | http://eprints.covenantuniversity.edu.ng/id/eprint/18734 |
Actions (login required)
 |
View Item |
