THE PRODUCTION OF YAM FLOUR

The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while the others were dried through oven drying method kept at constant temperature of 500C, sodium bi-carbonate was added to some of the samples, all these were done to obtain a flour with the best colour and texture quality. From the results obtained, it was observed that sample B (yam boiled with sodium bi-carbonate and dried with oven) gave the best 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 sodium bi-carbonate used which helped in achieving the result. Generally, the samples dried through the oven drying method at 500C gave better colour and result of the yam flour when tested with hot water more than other samples dried by sun drying and this was due to the stability in temperature in the oven drying method used.

TABLE OF CONTENT
Title page - - - - - - - - - - i
Certification - - - - - - - - - ii
Dedication - - - - - - - - - - iii
Acknowledgement - - - - - - - - iv
Abstract - - - - - - - - - - v
Table of content- - - - - - - - - vi

CHAPTER ONE
1.0 Introduction - - - - - - - - - 1
1.1 Background of study - - - - - - - 1
1.2 Statement of problems - - - - - - - 2
1.3 Objective of the study - - - - - - - 4
1.4 scope of the work - - - - - - - - 5

CHAPTER TWO
2.0 Literature Review - - - - - - - - 6
2.1 Yam - - - - - - - - - - 6
2.1.1 Origin and Cultivation of yam - - - - - 6
2.1.2 Water yam - - - - - - - - 7
2.2 Agronomic characteristics of yam - - - - - 9
2.3 Component of yam - - - - - - - 9
2.4 Utilization and processing of yam -- - - - - 11
2.4.1 Processing of yam flour - - - - - - 11
2.5 Flour - - - - - - - - - - 12
2.5.1 Etymology - - - - - - - - - 13
2.5.2 History - - - - - - - - - 13
2.5.3 Composition - - - - - - - - 13
2.5.4 Bleached and unbleached flour - - - - - 14
2.6 Types of flour - - - - - - - - 14
2.6.1 Yam flour - - -- - - - - - - 15
2.6.2 How to buy flour -- - - - - - - 16
2.6.3 How to store flour - - - - - - - 16
2.7 Drying - - - - - - - - - - 18
2.7.1 Drying behavior - - - - - - - - 19
2.7.2 General principle - - - - - - - 20
2.7.2.1 External conditions - - - - - - - 22
2.7.2.2 Internal conditions- - - - - - - - 23
2.7.2.3 Drying Mechanism - - - - - - - 24
2.7.3 Drying techniques and dryers - - - - - 25
2.7.4 Modeling of drying curve - - - - - - 29
2.7.4.1 Mathematical modeling of drying curves- - - - 31
2.8 Weighing Machine - - - - - - - 33

CHAPTER THREE
3.0 Methodology - - - - - - - - 34
3.1 Materials and Reagents - - - - - - - 34
3.2 Equipments Used - - - - - - - - 34
3.3 Procedure - - - - - - - - - 35
3.4 Determination of Moisture Content - - - - 37

CHAPTER FOUR
4.0 Result and discussion - - - - - - - 38
4.1 Effect of total time on drying yam samples - - - 38
4.2 Effect of batch size on the drying temperatures - -- 40
4.2.1 Rehydration characteristics - - - - - - 41
4.3 Colour -- - - - - - - - - - 41

CHAPTER FIVE
5.0 Conclusion and recommendation - - - - - 44
5.1 Conclusion - - - - - - - - - 44
5.2 Recommendations - - - - - - - 45
Reference -- - - - - - - - - - 47
Appendix A: Nomenclature and definition - - - - 48
Appendix B: Calculation of moisture content - - - 50