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DEVELOPMENT OF YAM POUNDING MACHINE FOR HOME USE

Conference Paper · January 2019

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 DEVELOPMENT OF YAM POUNDING MACHINE FOR HOME USE
Elemide O. A1, Olaleye S. A1, Arisoyin A. G1 and Olajire A, A1.
1
Department of Agricultural and Bio-Environmental Engineering Technology, Federal college of
Agriculture Akure, Ondo state, Nigeria.
Corresponding Author: Elemide O.A email: bolafebi@gmail.com

ABSTRACT
Pounded yam is a local delicacy rated as special food in Nigeria. It is always prepared using a
local means – mortar and pestle. Due to development in technological advancement, machines
have been developed for its preparation. It is easy, cost effective, and healthy. The yam pounding
machine discussed in this paper was developed by the department of Agricultural and Bio-
Environmental Engineering, Federal College of Agriculture Akure, Nigeria. It operated with
principle of horizontal rotational milling of the yam by beater attached to the pounding chamber.
The beater of mass 0.157 kg supplied force of 155 N at 1500 rpm, required for optimum
pounding of the fed cooked yam. The maximum load of yam per batch of pounding is 11.9 kg.
The machine has power rating of 1 hp while it’s capacity is 1.07 𝑡𝑜𝑛𝑠/ℎ𝑟. The testing of the
machine revealed it as best operated at 1500 rpm to achieve pounding efficiency of 97%. This
makes the machine a good home appliance for safe and effective pounded yam making.

Keywords: Pounding Machine, Pounded Yam, Pounding Capacity, Pounding Efficiency.

INTRODUCTION
Yam (Dioscorea species) are starchy staples in the form of large tubers produced by annual and
perennial vines grown in Africa, the Americas, the Caribbean, South Pacific and Asia. In 2014,
worldwide production of yams was 68.1 million tonnes, led by Nigeria with 66% of the global
total (Table 1). Nigeria farmed yams on 5.4 million hectares, 70% of the world land area of 7.8
million hectares devoted to yam farming (UN, 2017). The world average annual yield of yams
was 8.8 tonnes per hectare in 2014, with Ethiopia having the most productive farms of 29.7
tonnes per hectare (UN 2017).

Raw yam has only moderate nutrient density, with appreciable content (10% or more of
the Daily Value, DV) limited to potassium, vitamin B6, manganese, thiamin, dietary fiber,
and vitamin C (Uwaegbute et al., 1998). Yam supplies 118 Calories per 100 grams. Yam
generally has a lower glycemic index, about 54% of glucose per 150-gram serving, compared to
potato products (Harvard Medical School. 2008). The protein content and quality of roots and
tubers is lower than other food staples, with the content of yam and potato being around 2% on a
fresh-weight basis. Yams, with cassava, provide a much greater proportion of the protein intake
in Africa, ranging from 6% in East and South Africa to about 16% in humid West Africa. As a
relatively low-protein food, yam is not a good source of essential amino acids. Experts
emphasize the need to supplement a yam-dominant diet with more protein-rich foods to support
healthy growth in children (Tropical Medicine Central Resource, 2006; The Merck Manual,
2010).
Yam is an important dietary element for Nigerian and West African people. It contributes more
than 200 calories per person per day for more than 150 million people in West Africa, and is an
important source of income. Yam is an attractive crop in poor farms with limited resources. It is
rich in starch, and can be prepared in many ways. It is available all year round, unlike other,
unreliable, seasonal crops. These characteristics make yam a preferred food and a culturally
important food security crop in some sub-Saharan African countries (Izekor and Olumese, 2010).
Yam has been processed into various finished products such as fried yam chips, pounded yam,
yam porridge, etc. Pounded yam, a local delicacy in Nigeria, has wider home consumption and
rated as special food, especially in the southern part of the country. The processing of yam to
pounded form, after cooking, has being done manually from ages with the usage of mortar and
pestle. This processing is labour intensive and energy consuming. The development in
technology had provided alternative with the invention of machines for carrying out the
processing, this has resulted into easy, effective and neat preparation of the pounded yam.
MATERIALS AND METHODS

The yam pounding machine was designed and fabricated using appropriate materials in the
Department of Agricultural and Bio-Environmental Engineering Technology, Federal College of
Agriculture Akure. As a food processing machine, stainless steel was used for its construction
with good fabrication technology that aid its aesthetics.

3.1 Machine Description

The yam pounding machine, as shown on Figure 1, Figure 2 and Plate 1, comprises the
protective cover, pounding chamber, beater, frame and power transmission system. The
protective cover screens the pounding machine from the environment to avoid contamination and
accident during pounding process. The pounding chamber does the pounding with the help of the
beater while the power transmission devices supply power needed for pounding. All the
components of the machine were mounted on the frame which serves as support for the machine.

Figure 1: Isometric drawing of the machine Figure 2: Sectioned view drawing of the machine

3.2 Operational Mechanism of the Machine

 The operational mechanism adopted for the design of the pounding system utilizes the
horizontal rotational milling of the yam to gelatinous form. The pounding takes place in the
pounding chamber. The vertically installed beater is powered by the electric motor which
transmits rotational motion to the beater through the motion transmission devices attached, as
shown on Figure 3. As cooked yam is fed into the pounding chamber in batches, the high speed
rotational beater mills the yam against the wall of the chamber. The forward action of the
rotational beater against the yam and the repelling reaction created by the rigid wall of the
chamber led to pounding of the yam. The milling continues until the solid yam transform
completely into gelatinous form without lumps. After complete pounding, the pounded yam is
removed from the pounding chamber ready for consumption.

Figure 3: Operational mechanism of the pounding machine

Plate 1: The fabricated yam pounding machine

3.3 Design of the Pounding Chamber

 The design of the pounding chamber will facilitate easy design of other active components of
the machine. The capacity of the chamber with respect to the design of the beater will determine
the quantity of yam that can be fed into the chamber per complete milling-batch.
The determination of the pounding chamber’s volume explains the holding capacity of the
chamber. The chamber is cylindrical in shape, as shown on Figure 3.4, the volume (𝑉𝑐 ) of the
chamber can be estimated mathematically by using the expression;

𝜋𝜃𝑐 2
𝑉𝑐 = ℎ (1)
4 𝑐
Where;

𝜃𝑐 = inner diameter of the chamber (mm), and

ℎ𝑐 = height of the chamber (mm)

Figure 3.4: Schematic diagram of the pounding chamber

According to Ogedengbe and Abadariki (2014); the diameter of convectional mortar ranges thus;

90 𝑚𝑚 ≤ 𝜃𝑐 ≤ 110 𝑚𝑚
Taking the average value;

𝜃𝑐 = 100 𝑚𝑚
Selecting ℎ𝑐 = 70 𝑚𝑚, thus, the machine volume gives;
Equation (1) gives;

𝑉𝑐 = 0.0055 𝑚3
The weight (𝑊𝑐 ) of the chamber, according to Khurmi and Gupta (2005), is given by;

𝜋(𝜃𝑜 2 − 𝜃𝑐 2 )
𝑊𝑐 = ℎ𝑐 𝜌𝑐 𝑔 (2)
4
Where (𝜌𝑐 ) is density of the chamber, (𝑔) is acceleration due to gravity and (𝜃𝑜 ) is the outer
diameter of the chamber (mm). Using allowable clearance of 5mm,

𝑊𝑐 = 8.9 𝑁
The weight of the pounding chamber is 8.9 N.

3.4 Design of the Beater

The beater does the pounding of the cooked yam into gelatinous form (pounded yam)
with the aid of its flat plates which operate under high revolutional speed and mill the yam
against the wall of the chamber until the yam turns gel. The type of beater used for this machine
with respect to its orientation, as shown on Figure 3.2, is such that allow both beating and
frictional collusion of the cooked yam for easy milling into desired form.

Figure 3.5: Beater

The design of the beater will determine its dimension, which is a function of the chamber
volume and the force required for pounding. The length of each of the beater’s plate must be less
than the diameter of the chamber with little clearance that will support effective pounding.

The volume (𝑉𝑏 ) and weight (𝑀𝑏 ) of the beater, according to Khurmi and Gupta (2005),
were determined using the expressions:

𝑉𝑏 = 2(𝑙𝑏 × 𝑤𝑏 × 𝑡𝑏 ) (3)

𝑀𝑏 = 𝜌𝑏 𝑉𝑏 (4)
Where;

𝑙𝑏 = length of beater

𝑤𝑏 = width of beater

𝑡𝑏 = thickness of beater

𝜌𝑏 = density of the beater (7850 kg/m3 – density of stainless steel)

𝑙𝑏 < 𝜃𝑐 ; With a clearance of 10 mm between the beater and the chamber, thus;
𝑙𝑏 = 100 − 2(10) = 80

𝑙𝑏 = 80 𝑚𝑚
The value of the width and thickness of the beater were 10 mm each, thus;

𝑉𝑏 = 0.00002 𝑚3

𝑀𝑏 = 0.157 𝑘𝑔
The volume and mass of the beater are 0.00002 mm3 and 0.157kg respectively.

3.5 Force required for Pounding

The force required for pounding is the total optimum force required to sufficiently reduce
the cooked yam and transform it into gelatinous form. This force is born out of the circular high
rotational speed of the beater shaft which results into crushing of the materials to form gel.
According to Khurmi and Gupta (2005), the pounding force can be expressed as;

𝑀𝑏 𝑣𝑏 2
𝐹𝑝 = (5)
𝑟𝑏
Where;

𝐹𝑝 = force required for pounding (N)

𝑀𝑏 = mass of the beater (kg)

𝑣𝑏 = velocity of rotation of the beater (m/s2)

𝑟𝑏 = rotational radius of the beater (m)

According to Hall et.al, (2002),
2𝜋𝑟𝑏 𝑁𝑏
𝑣𝑏 = (6)
60
Where 𝑁𝑏 = rotational speed of the beater (rpm)
Hence;

𝜋 2 𝑁𝑏 2 𝑟𝑏 𝑀𝑏
𝐹𝑝 = (7)
900
According to Handerson and Perry, 1980, the effective rotational speed of milling ranges
between 1,400 and 4,000 rpm. Selecting an optimum speed of 1500 rpm;

𝑁𝑏 = 1500 𝑟𝑝𝑚
The rotational radius of the beater is given by:
 1
𝑟𝑏 = 𝑙𝑏 = 40 𝑚𝑚
2
𝑟𝑏 = 0.04 𝑚
Therefore, equation (7) gives;

𝐹𝑝 = 155 𝑁

The pounding force supplied by the beater for effective milling of the yam is 155 N.

𝑊2 = 0.98 𝑁
3.6 Power Rating of the Machine
The power rating of the machine is a function of the total power needed to drive the machine.
The total power needed to drive the machine can be expresses as;

𝑃𝑇 = 𝑃𝑏 + 𝑃𝑝 (8)

Where;

𝑃𝑇 = total power required to drive the machine (kW)

𝑃𝑏 = power required to drive the beater shaft (kW)

𝑃𝑝 = power required to drive the beater shaft’s pulley (kW)

According to Khurmi and Gupta (2005), the power required to drive the beater can be expressed
as;
2𝜋𝑁𝑏 𝑟𝑏
𝑃𝑏 = 𝑊𝑏
60
Where; 𝑊𝑏 = weight of the beater
𝑊𝑏 can be expressed mathematically as;

𝑊𝑏 = 0.157 × 9.8 = 1.5386

𝑊𝑏 = 1.5 𝑁
Therefore,

𝑃𝑏 = 9.4 𝑊
The power required to drive the beater shaft’s pulley can be expressed as;
𝜋𝑁𝑏 ∅2
𝑃𝑝 = 𝑊2
60
The pulley weighs 0.98 N, hence;
𝑃𝑝 = 3.85 𝑊

Equation (8) gives;

𝑃𝑇 = 𝑃𝑏 + 𝑃𝑝 = 9.4 + 3.85 = 13.25

𝑃𝑇 = 13.25 𝑊

𝑃𝑇 = 0.01325 𝑘𝑊

𝑃𝑇 ≡ 0.018 ℎ𝑝
Since the power rating of the machine is 0.018 hp, given room for unknown load of yam to
be pounded by the machine, it will be convenient to select an electric motor of 1 hp. This implies
that the load of yam that will be carried by the machine must be within the range the machine
power rating. Hence, an electric motor of 1 hp was selected to power the machine.
To determine the load of yam that can be carried by the machine with respect to selected
power rating of the machine, we have.

Power required to pound the cooked yam (𝑃𝑐 ) is given by:

𝑃𝑐 = 𝑃𝑟 − 𝑃𝑇 = 1 − 0.018 = 0.982

𝑃𝑐 = 0.982 ℎ𝑝

𝑃𝑐 = 0.982 × 0.746 = 0.732572 𝐾𝑤

𝑃𝑐 = 732.572 𝑤
The relationship between load and power, according to Khurmi and Gupta (2005), is given by;
2𝜋𝑟𝑏 𝑁𝑏
𝑃𝑐 = 𝑊𝑦 𝑣𝑏 = 𝑊𝑦
60
60𝑃𝑐
𝑊𝑦 =
2𝜋𝑟𝑏 𝑁𝑏
𝑊𝑦 = 116.6 𝑁

𝑊𝑦 ≡ 11.9 𝑘𝑔

The design maximum load of yam the machine can pound per batch is 11.9 kg.
3.7 Design of the Beater Shaft
The shaft of the beater was designed using appropriate expression according to Khurmi
and Gupta (2005), to obtain the diameter of the shaft.
The power transmitted to the shaft (𝑃), according to Khurmi and Gupta (2005), is given by

2𝜋𝑁 × 𝑀𝑡
𝑃= (9)
60
Where;

𝑁 = speed of the shaft in rpm

𝑀𝑡 = torsional moment experienced by the shaft in Nm

From equation (9);

60𝑃
𝑀𝑡 = (10)
2𝜋𝑁
60𝑃 60 × 746 44760
𝑀𝑡 = = = = 4.74918
2𝜋𝑁 2𝜋 × 1500 9424.78
𝑀𝑡 = 4.75 𝑁𝑚

The design of the shaft was based on;

 Fluctuating torque experienced by the shaft

 Bending moment and shearing force experienced by the shaft

These were used to calculate the diameter of the shaft. According to khurmi and Gupta (2005),
the diameter, 𝑑𝑠 , of the shaft can be determined through the formula;

16
𝑑𝑠 3 = √(𝐾𝑏 𝑀𝑏 )2 + (𝐾𝑡 𝑀𝑡 )2 (11)
𝜋𝑆𝑠

Where;

𝑆𝑠 = shaft constant

𝐾𝑏 = combined shock and fatigue factor applied to bending moment

𝐾𝑡 = combined shock and fatigue factor applied to torsional moment

𝑀𝑏 = resultant bending moment (Nm)

𝑀𝑡 = resultant torsional moment (Nm)

𝑀𝑡 = 4.75 𝑁𝑚

The schematic diagram of the shaft and the various loads carried by the shaft is as shown
on Figure 3.6.
Figure 3.6: The schematic diagram of the shaft loads

Where;

𝐿1 = beater first arm load (N)

𝐿2 = beater second arm load (N)

𝐿𝐶 = combined load of shaft pulley and net tension of the belt (N)

𝑅 = reaction at the bearing (N)

All these loads were determined and obtained as 0.77 N, 0.77 N, 119.77 N and 121.31 N
for 𝐿1 , 𝐿2 , 𝐿𝐶 𝑎𝑛𝑑 𝑅 respectively.These values were used to determine the shearing forces
(𝑆. 𝐹) and bending moments (𝐵. 𝑀) experienced by the shaft. The result obtained, as shown on
Table 3.1 and Figure 3.7, displayed the maximum bending moment (𝐵. 𝑀𝑚𝑎𝑥 ) experienced by
the shaft as 1.44 𝑁𝑚.

𝐵. 𝑀𝑚𝑎𝑥 = 1.44 𝑁𝑚

Therefore;

𝑀𝑏 = 𝐵. 𝑀𝑚𝑎𝑥 = 1.44 𝑁𝑚

Hence, using equation (11), gives;

16
𝑑𝑠 3 = √(𝐾𝑏 𝑀𝑏 )2 + (𝐾𝑡 𝑀𝑡 )2
𝜋𝑆𝑠

According to khurmi and Gupta (2005),

𝑆𝑠 = 55 𝑀𝑁𝑚−2

𝐾𝑏 = 1.5

𝐾𝑡 =1.0

Therefore;
 16
𝑑𝑠 3 = √(1.5 × 1.44)2 + (1 × 4.75 )2
𝜋 × 55 × 106
𝑑𝑠 = 7.85 𝑚𝑚

From the value gotten, the diameter of the beater shaft can be conveniently taken as 10 mm.

Table 3.1: Values of shearing force and bending moment experienced by the beater’s shaft

Vertical Loading
Point 𝑺. 𝑭 (𝑵) 𝑩. 𝑴 (𝑵𝒎)
a 119.77 0
b -1.54 1.44
c 0.77 1.39
d 0.77 0

Figure 3.7: Shearing force and bending moment diagram of the shaft

3.8 Machine Capacity

The capacity of the machine, in terms of the quantity of yam that can be pounded in the
pounding chamber, is the amount of yam that can be milled by the beater into gelatinous form at
optimum allowable time. The capacity of the machine, using feed rate, can be expressed as;
 3600𝑄
𝑀𝐶 = 𝑘𝑔/ℎ𝑟 (12)
𝑇
Where;

𝑀𝐶 = machine capacity (kg/hr)

𝑄 = quantity of yam fed into the machine (kg)

𝑇 = time taken for the yam to be pounded completly (s)

To determine, theoretically, the time that will be taken for pounding to be completed, the
speed of the beater shaft , 𝑣𝑏 , can be expressed mathematically as;

2𝜋𝑟𝑏
𝑣𝑏 =
𝑇𝑒

𝜋∅𝑏
𝑣𝑏 = (13)
𝑇𝑒

Where

𝑇𝑒 = revolutional time (s)

∅𝑏 = revolutional diameter of the beater shaft (mm)

∅𝑏 = 2𝑟𝑏 = 2 × 0.04 = 0.08

∅𝑏 = 0.08 𝑚

From equation (13);

𝜋∅𝑏
𝑇𝑒 =
𝑣𝑏

𝜋 × 0.08 0.25133
𝑇𝑒 = = = 0.04
6.28 6.28
𝑇𝑒 = 0.04 𝑠

1 gram of the yam will be pounded in 0.04 s . Therefore, 1 kg will take;

𝑇 = 1000 × 0.04 = 40 𝑠

𝑇 = 40 𝑠

Designing for the maximum load of yam (11.9 kg) that can be pounded per batch, we have;

𝑄 = 11.9 𝑘𝑔
Therefore equation (12) gives;

3600 × 11.9 42840

𝑀𝐶 = = = 1071 𝑘𝑔/ℎ𝑟
40 40
𝑀𝐶 = 1.07 𝑡𝑜𝑛𝑠/ℎ𝑟

The design capacity of the machine was 1.07 𝑡𝑜𝑛𝑠/ℎ𝑟,

3.9 Pounding Efficiency of the Machine

According to Oluwole and Adio (2012), the pounding efficiency of the machine was
determined with respect to the percentage of lumps noted in the pounded yam. This was
determined using the expression;

𝑀𝑙
𝐸𝑝 = (1 − ) × 100% (14)
𝑀𝑡

Where;

𝐸𝑝 = pounding efficiency of the machine

𝑀𝑙 = mass of lumps noticed in the pounded yam

𝑀𝑡 = total mass of yam pounded per batch

Loading the machine to maximum capacity of 11.9 Kg, 0.35 Kg of lumps was noticed in the
pounded yam. Thus;

0.35
𝐸𝑝 = (1 − ) × 100%
11.9

𝐸𝑝 = 97 %

3.10 Cost of Production

The total cost of production of the machine was forty thousand naira (₦40,000), equivalent to
$0.11 (at 363.75 rating). Considering the capacity and pounding efficiency of the machine, it can
be concluded that the machine is cost effective. As such, the machine will be affordable and
suitable for home use.

3.11 Machine Testing

The pounding machine was tested using rotational speeds of 1000 rpm, 1250 rpm, and 1500
rpm with respect to 9.9 kg yam loading (Ld 1), 10.9 kg yam loading (Ld 2), and 11.9 kg yam
loading (Ld 3). The results obtained are explained below.

RESULTS AND DISCUSSION

 The graphical result of the effects of yam loading on the pounding efficiency of the machine
at 1500 rpm is shown on Figure 3. It was observed that the efficiency of pounding increases as
the yam loading decreases from 11.9 kg to 7.9 kg. Since the least efficiency of the machine is
favourable for home use, the least efficiency is therefore picked as the machine’s efficiency.

Yam Loading Vs Efficiency

99

98.5
Yam Loading (kg)

98
EFFICIENCY
97.5

97

96.5
7.5 8.5 9.5
Efficiency (%) 10.5 11.5

Figure: The effect of yam loading on pounding efficiency at 1500 rpm

Plate 1: Result of yam pounded by the machine.

CONCLUSION
This paper has discussed the development of yam pounding made in the Department of
Agricultural and Bio-Environmental Engineering Technology, Federal College of Agriculture,
Akure, Ondo state, Nigeria. The machine operated on the principle of milling yam with high
revolutional beater against the wall of the pounding chamber to obtain pounded yam for home
consumption. The beater of the machine has mass 0.157 kg which supplied force of 155 N at
1500 rpm, required for optimum pounding of the cooked yam. The machine has maximum
loading capacity of 11.9 kg per batch. The machine was powered by 1 hp electric motor which
enabled it to have processing capacity of 1.07 𝑡𝑜𝑛𝑠/ℎ𝑟. The testing of the machine revealed it
has best operation at 1500 rpm to achieve pounding efficiency of 97%. This projected the
machine as good home appliance for safe and effective pounded yam making.
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