STUDIES ON TECHNOLOGICAL INTERVENTIONS TO UPGRADE SELECTED INDIGENEOUS FOOD PROCESSES

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Author

Presented To

Department of Engineering

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.