The Sensory Texture Profile Comparison of Pounded Yam Made with a Yam Pounding Machine to Traditionally Made Pounded Yam
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The existing techniques for making pounded yams are laborious, and the food is at risk of being
contaminated by sweat during the manual pounding. Introducing alternatives to these traditional
methods that save time while reducing stress is highly important. This paper aims to create a yampounding
machine that produces pounded yams with optimal sensory qualities. The yam was tested
by pounding two different sizes of white yam with average weights of 0.14kg and 0.03kg being a
big size and the small size, respectively. The white yam was washed, peeled, cut into different
sizes, and cooked for 35 minutes. Also, the above experiments were performed using two different
blade/beater types to ensure which one gives the better-desired texture. The manufactured yampounding
device worked based on a beater attached to the pounding chamber rotating the yam
horizontally. A pot, a pounding rod (yam beater), the main shaft, a belt, a case, pillow bearings, an
electric motor, and a frame make up the device. For the feed-cooked yam to be properly pounded,
the beater had to deliver a force of 6.75N at 480rpm. The yams used in the test had weights of 0.14
and 0.03 kg, with the latter being chopped into smaller pieces..
Keywords
TJ Mechanical engineering and machinery