How is yam flour processed?
Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam though only six are important as staples in the tropics. The economically important species grown are Dioscorea rotundata (white yam), Dioscorea alata (yellow yam), Dioscorea bulbifera (aerial yam), Dioscorea esculenta (Chinese yam) and Dioscorea dumenterum (trifoliate yam). Yams are high in vitamin C, dietary fiber, vitamin B6, potassium, and manganese; while being low in saturated fat and sodium.
In Nigeria, though yams can be consumed by boiling, roasting and processed to yield Amala (especially in the South western part of the country), yam can also be processed to yam flour.
The traditional method of yam processing which requires physical pounding with mortar and pestle is very laborious and in some cases unhygienic. The increasing number of middle class family and the rise in health consciousness amongst the populace is making the traditional way of processing pounded yam in Nigeria fast becoming a thing of the past as more and more family are shifting from the use of mortar and pestle to ready yam flour processing to be used for pounded yam processing products.
The yam flour processing plant line is quite simple; it involves slicing, parboiling, drying and milling of the product to yield flour. The machinery and equipment required for production can be sourced locally or from abroad, and they include;
Yam slicer, yam parboiler, hammer mill with cyclone, industrial nylon sealing machine and a weighing machine.
a. Yam selection: fresh harvested yam gotten from the farm are sorted to select whole-some tubers that are suitable for the production of instant pounded yam flour. Usually the mature white varieties of yam are most suitable.
b. Yam weighing: the selected yam are weighed properly
c. Yam washing: the yam tubers are washed properly in order to get rid of sand and other extraneous materials.
d. Yam peeling and slicing: the washed yam tubers are peeled and then sliced to desired thickness.
e. Yam flour parboiling: the sliced yam are then put into boiling water over a period of time depending on the thickness of the slices.
f. Yam flour drying: the parboiled yam slices are dried in a dryer at a specified drying temperature and time.
h. Yam flour milling: the dried yam slices are milled directly into flour of uniform particle size.
i. Yam flour packaging: the instant pounded yam flour is the finally packaged in moisture proof nylon bags.
Henan Doing Mechanical Equipment Co., Ltd
Contact: Ms Judy Qian
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