Design improvement, fabrication and performance evaluation of an Amala making machine
The focus of this paper is on the design and construction of an amala making machine with the incorporation of metering and timing mechanism. Different mass of yam flour was poured into boiling water while stirring at 40 rpm and the time at which the paste was properly cooked was noted. The temperature of the paste was recorded in each case with the highest as 85oC. The developed machine had a power requirement of 1.42 hp and pot capacity 4.7 litres incorporated with electric heater and mixing chambers (powered by a 0.08 hp motor), electrical, feeding and timing units. Statistical analysis at 95 % confidence level showed that mass of input had significant effect on the time of preparation; volume of water had no significant effect on the mass of the paste but had significant effect on the mass of flour used; mass of flour had significant effect on the mass of paste and the temperature of the paste has no effect on the mass of the paste. The amala making machine developed is user friendly, non corrosive and has 91% preparation efficiency. Therefore it will serve a household of eight to ten persons in producing amala hygienically.
Keywords: Yam flour, amala, machine efficiency.
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