naa a22 4500 51072423X CHVBK 20180411082929.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-012-0838-1 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0838-1 Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill [Elektronische Daten] [Abdurrahman Badmus, Abdulganiy Raji, Rahman Akinoso] The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content (8, 12, 16, 20 and 24% w.b.), speed (288, 346, 432, 576 and 864rpm) and inlet opening (1,300, 2,600, 3,900, 5,200 and 6,500mm2). The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. Work indexes for milling yam flour, meal and grit were found to be 0.25 ± 0.13, 0.49 ± 0.14 and 1.8 ± 0.56, respectively. Flour fraction, bulk density, water absorption capacity and swelling capacity ranged from 42.2 to 56.6%, 0.54 to 0.66g/m3, 200 to 400% and 13 to 23ml, respectively. The treatments were found to influence the responses significantly (p < 0.05). Optimum process condition was achieved at 12% moisture content of feed, 506rpm shaft speed and 5,200mm2 feed opening giving 19.1% grit, 23.6% meal and 54.2% flour. The desirability of the optimisation process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1% for grit, meal and flour, respectively. Springer Science+Business Media, LLC, 2012 Yam nationallicence Milling nationallicence Work index nationallicence Flour properties nationallicence Models nationallicence Optimization nationallicence Response surface methodology nationallicence Badmus Abdurrahman Institute of Agricultural Research and Training, Obafemi Awolowo University, Moore Plantation, Ibadan, Nigeria aut Raji Abdulganiy Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Ibadan, Nigeria aut Akinoso Rahman Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 160-168 1935-5130 6:1<160 2013 6 11947 https://doi.org/10.1007/s11947-012-0838-1 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0838-1 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Badmus Abdurrahman Institute of Agricultural Research and Training, Obafemi Awolowo University, Moore Plantation, Ibadan, Nigeria aut NATIONALLICENCE 700 1- Raji Abdulganiy Department of Agricultural and Environmental Engineering, Faculty of Technology, University of Ibadan, Ibadan, Nigeria aut NATIONALLICENCE 700 1- Akinoso Rahman Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 160-168 1935-5130 6:1<160 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer