Investigative Study on the Influence of Some Selected Processing Parameters on Blending Efficiency and Drink Consistency Produced from a Grain Drinks Processing Machine
Keywords:
Blending efficiency, consistency, drink extraction, steeping duration and grain drinkAbstract
The effect of some selected processing parameters, grain variety and steeping duration on blending efficiency and consistency of drink produced from a Grain drink processing machine was studied. Three grain types of two varieties each for maize (Zea mays), guinea corn(Sorghum bicolor) were soaked for 12hours, 36 hours, 42 hours and soya beans (Glycine max) was soaked for 6 hours 12 hours and 16 hours in accordance to standard procedure (Gaffa et.al, 2003) then blended at a speed of 1300 r.p.m using horizontal-vertical blade assembly. The drinks from the grains were also extracted by centrifugal separation using the same machine and the blending efficiency and drink consistency were analyzed. The result obtained showed that dehulled white maize had the highest blending efficiency of 81.49% and consistency of 91.87 when soaked for 42 hours and blended for 600 seconds while soya beans ‘B’ had the least blending efficiency of 57.66% and consistency of 63.57% when soaked for 16 hours and blended for 600 second at constant blending speed of 1300 r.p.m. The development of this machine would solve the problem associated with the existing grains drink production and the demand of automated production of grain drinks in the food industry.
References
• Abel, A. M., Omale, J., and Okoli, E. C. (2011). Effects of Chemical Treatment and Pasteurization on the Shelf Life of Kunun Zaki (Sorghum and Maize Gruel) , European Journal of Food Research & Review 1(2): 61-70.
• Bola, O. and Aboaba, O. O. (2004). Microbiological and Physico-Chemical Evaluation of Some Non-alcoholic Beverages, Pakistan Journal of Nutrition 3 (3): 188-192
• Charles, O. A. (2008). The Role of Traditional Food Processing Technologies in National Development: the West African Experience. Using Food Science and Technology to Improve Nutrition and Promote National Development, International Union of Food Science and Technology. http://www.academia.edu/1088651
• Fayose, F.T (2008). “Development of Multipurpose Sieving Machine for Wet Agricultural Productsâ€. Agricultural Engineering International the CIGR. E Journal Manuscript EP08006
• Gaffa, T., Jideani. I. A and Nkama I. (2003). Traditional Production, Consumption and Storage of Kunu – a Non Alcoholic Cereal Beverage Journal of Plant Foods for Human Nutrition. 57 (1). 73-81
• Ogiehor, I. S., Ekondayo, A. O., and Okwu, G. I (2005). Shelf Stability of Agidi Produced from Maize (Zea mays) and the Effect of Sodium Benzoate Treatment in Combination with Low Temperature Storage. African Journal of Biotechnology Vol. 4 (7), pp. 738 – 743.
• Pepping, F., West, C. E. and Temalilu C. R. (1988). The Composition of Foods Commonly eaten in East Africa. Wageninga Agricultural University Pp. 12-14.
• Thava, V. (2001). Overview of laboratory Isolation of starch from plant material www.nshton.org/.fac/.com pdf. Retrieved on 21 March 2011.
Downloads
Published
Issue
Section
License
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.