Project Abstract

Abstract
Yam is a widely consumed staple crop in many parts of the world, especially in Africa, Asia, and Latin America. The production of yam flour from yam chips is a method used to process yam into a convenient and easy-to-store form that can be used in various culinary applications. This research project aims to investigate the production process of yam flour from yam chips, focusing on the methods used and the quality of the final product. The process of producing yam flour from yam chips involves several key steps, including washing, peeling, slicing, blanching, drying, milling, and sieving. Each of these steps plays a crucial role in determining the quality of the final product. Washing and peeling help to remove dirt and impurities from the yam, while slicing and blanching help to prepare the yam for drying. Drying is a critical step that involves removing moisture from the yam chips to ensure a longer shelf life for the final product. Milling and sieving are the final steps in the production process, where the dried yam chips are ground into flour and then sieved to achieve the desired texture and fineness. The quality of the yam flour produced is influenced by factors such as the variety of yam used, the processing methods employed, and the storage conditions of the final product. Proper processing techniques and storage practices are essential to maintain the nutritional value and overall quality of the yam flour. The production of yam flour from yam chips offers several advantages, including increased shelf life, convenience, and versatility in culinary applications. Yam flour can be used to make a variety of dishes such as porridge, fufu, and pancakes, making it a versatile ingredient in many cuisines. Additionally, yam flour is a good source of carbohydrates, fiber, vitamins, and minerals, making it a nutritious option for consumers. In conclusion, the production of yam flour from yam chips is a valuable method for processing yam into a versatile and easily accessible product. By understanding the production process and factors that influence the quality of yam flour, producers can ensure that they are providing a high-quality product to consumers. Further research in this area can help to optimize processing techniques and improve the overall quality of yam flour for both domestic consumption and international markets.

Project Overview

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.

CHAPTER ONE

1.0       INTRODUCTION

1.1         Background Of The Study

Yam (dioscorea spp.) is a multi-species crop that originated principally from Africa and Asia before spreading to other parts of the world (Hahn et al.,1987). It belongs to the family of dioscoreae within the genus dioscorea and serves as a staple crop in west Africa.(Asiedu et al., 1992). There are many cultivars of yam, though only six are important as staple foods in the tropics. the economically important species grown are Dioscorea rotundata(white yam),D.alata (yellow yam),D.bulbifera (aerial yam), D.esculenta (Chinese yam) and D.dumenterum (trifoliate yam). Yam tubers which is the most important part of the plants can be stored longer than other root and tuber crops. This ensures food security even in times of general scarcity. Yam is the third most important tropical root and tuber crop after cassava and sweet potato (fu et al., 2005). West Africa is the leading producer of yam and grows over 90% of the worldwide production (40 tonnes fresh tuber/year) followed by the west Indians where Jamaica is the leading producer (FAOSTAT,2004). Nigeria is the world’s largest producer of yams followed by Ghana, ivorycoast and togo (FAO,2003). Both fresh tubers and yam flour are now exported from Ghana and Nigeria to developed countries such as united kingdom and united states of America. These are mostly patronized by emigrants from growing regions according to the Nigerian export promotion council (NEPC) Nigeria realized N56 billion in 2007. Sustainable production and utilization of yam are important steps in enhancing food security.