STUDIES ON TECHNOLOGICAL INTERVENTIONS TO UPGRADE SELECTED INDIGENEOUS FOOD PROCESSES
STUDIES ON TECHNOLOGICAL INTERVENTIONS TO UPGRADE SELECTED INDIGENEOUS FOOD PROCESSES
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Date
1994-09
Authors
ABDULKARIM., ALI MOHAMMED
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Abstract
This study pertains to study of indigenous milk and
'Fura' making processes with aim of introducing technological
interventions to upgrade the existing methods.
Surveys were undertaken at Kano, Kaduna, Sokoto, Kebbi
and Katsina States to find out what the existing practices are
and various intricacies involved, studies were also conducted
in the laboratory' to quantify the indigenous processes.
Using kinesiologic analysis and anthropometric principles,
selective interventions were introduced to ease the identified
constraint. The introduced changes were compared with
existing for engineering performance and cost economy.
Studies of existing method of milk processing identified
the task of agitation for butter extraction, as the major
constraint. To upgrade the system, three approaches were
used, Biomechanical studies showed that churning process was
related to kinesiology of the body, and the process was
improved by increasing the height through which the
container (gourd) was raised. Time for churning was
reduced by 46,2% when height of churning was increased by
40 cm. This also enhanced butter yield by 18.3%.
Anthropometric analysis of user population identified the
dimensions of gourd neck diameter to be 6,17 cm and neck
height to be 21,12 cm which sets criteria for proper selection
of such gourds. An agitator was developed to replace the
the traditional gourd. Comparative tests between the
agitator and traditional method showed an average
saving of 84,4% in time use and 349.4% in energy
requirement. These three options represent
possibilities of improving churning process to extract
butter.
Study of Fura processing showed that dehulling
and grinding were the major constraints. Dehulling and
grinding are basically pounding process using mortar
and pestle. Kinesiology studies of pounding showed
that pounding is affected by weight of pestle, muscle
force applied and angles between arm and body trunk.
Anthropometric studies of pounding using user data
fcecomrnends a pestle dia of 6.17 cm and length of
103.8 cm. Conventional motorized dehulling and grinding
machines were tried as interventions. Comparative
studies in different combinations with indigeneous
process showed the possibility of selecting a system with
over 50% savings in time and energy.
For an integral Fura and Npno enterprise, six systems
were considered in different combinations. Time and energy
requirements and costs were analysed between the systems.
Results showed that systems can be chosen in line with
certain parameters like volume, accessibility of technology
and cost involved. A guideline was provided to facilitate
choice for maximum output, minimum energy and maximum profit.
Description
A Dissertation Submitted To The Postgraduate School,
Ahmadu Bello university, Zaria In Partial Fulfillment
Of The Requirements For The Degree Of Doctor Of
Philosophy In Engineering.
Department of Agricultural Engineering
Faculty of Engineering
Ahmadu Bello University
Zaria, Nigeria
SEPTEMBER, 1994
Keywords
INTERVENTIONS,, TECHNOLOGICAL,, INDIGENEOUS,, FOOD PROCESSES