Studies on the local techniques of yam flour production
- 28 June 1981
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 16 (3) , 303-311
- https://doi.org/10.1111/j.1365-2621.1981.tb01019.x
Abstract
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.Keywords
This publication has 2 references indexed in Scilit:
- Measurement of some parameters affecting the handling losses of some varieties of cowpeaJournal of Agricultural Engineering Research, 1977
- The magnitude and origins of storage losses in Nigerian yamsJournal of the Science of Food and Agriculture, 1961