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Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill

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Abstract

The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content (8, 12, 16, 20 and 24 % w.b.), speed (288, 346, 432, 576 and 864 rpm) and inlet opening (1,300, 2,600, 3,900, 5,200 and 6,500 mm2). The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. Work indexes for milling yam flour, meal and grit were found to be 0.25 ± 0.13, 0.49 ± 0.14 and 1.8 ± 0.56, respectively. Flour fraction, bulk density, water absorption capacity and swelling capacity ranged from 42.2 to 56.6 %, 0.54 to 0.66 g/m3, 200 to 400 % and 13 to 23 ml, respectively. The treatments were found to influence the responses significantly (p < 0.05). Optimum process condition was achieved at 12 % moisture content of feed, 506 rpm shaft speed and 5,200 mm2 feed opening giving 19.1 % grit, 23.6 % meal and 54.2 % flour. The desirability of the optimisation process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1 % for grit, meal and flour, respectively.

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Authors and Affiliations

  1. Institute of Agricultural Research and Training, Obafemi Awolowo University, Moore Plantation, Ibadan, Nigeria

    Abdurrahman Adeleye Badmus

  2. Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Ibadan, Nigeria

    Abdulganiy Olayinka Raji

  3. Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria

    Rahman Akinoso

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  1. Abdurrahman Adeleye Badmus
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  2. Abdulganiy Olayinka Raji
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  3. Rahman Akinoso
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Correspondence to Rahman Akinoso.

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Badmus, A.A., Raji, A.O. & Akinoso, R. Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill. Food Bioprocess Technol 6, 160–168 (2013). https://doi.org/10.1007/s11947-012-0838-1

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  • DOI: https://doi.org/10.1007/s11947-012-0838-1

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