Development and Evaluation of a Single-Pass Vegetable {PRIVATE } Mill
Development and Evaluation of a Single-Pass Vegetable {PRIVATE } Mill
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Date
1998-09
Authors
LAWAL, Akeem Oyeyemi
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Abstract
Size reduction is a basic food processing activity and commercial tomato-pepper mills
for reducing vegetables and soaked grains are common in Nigeria. A survey of the types and
operational problems of tomato-pepper mills in Sabon-Gari Local Government Area (LGA)
revealed a neglect of the commercial tomato-pepper mill in terms of design improvement.
The report also highlighted some technical deficiencies and hygiene problems with the mills
surveyed. This work, which aimed at alleviating the problems of the commercial tomatopepper
mill, involved the development of a new mill which was produced and evaluated
technically. An assessment of the type and level of contamination of materials ground on the
commercial mill was also undertaken. Results show that the new mill has a higher benefitcost
ratio and requires less energy for milling than the commercial mill. In terms of milling
capacity and the fineness and uniformity of ground material, the new mill compares
favourably with the commercial mill. The microbiological tests indicate that bacteria and
fungi are the major contaminants of tomato/pepper mixture and that the commercial mills
contribute significantly (P>0.05) to the bacteria load of ground produce. Although the viable
bacteria counts are below the FAO recommended level of 1 x 106, the levels are relatively
high and call for caution to minimize the contamination load
Description
A thesis submitted to the Postgraduate School, Ahmadu Bello University, Zaria in partial
fulfillment of the requirements for the award of the degree of Masters of Science (Agricultural
Engineering)
September, 1998
Keywords
Evaluation,, Development,, Single-Pass,, Vegetable Mill