Development and Performance Evaluation of a Pedal Operated Paddy Rice Winnower for Small Scale Rural Farmers in Nigeria
Usman D. Drambi,
Hassan A. Saeed,
Lawan G. Abubakar,
Anas A. Mohammed,
Umar Bashir
Issue:
Volume 3, Issue 4, July 2017
Pages:
37-41
Received:
20 June 2017
Accepted:
4 September 2017
Published:
5 December 2017
Abstract: A pedal operated paddy rice winnower for small scale rural farmers was developed to work under the condition of Bauchi state. It was locally fabricated in center for industrial studies (CIS), Abubakar Tafawa Balewa University Bauchi. The whole machine was constructed from steel, angle iron, sheets, bearing, chain and sprockets, shaft, bolts, nuts, and bicycle frame, while design parameters calculated includes shaft diameter (15mm), torsional moment (0.68Nm) and gear ratio (2.66) respectively. The cleaning effect of the winnower is achieved through the cranking of the prime mover (Bicycle) which drives the fan. The machine was developed to be driven by human muscle power through the pedal on the bicycle. The threshed grain with a moisture content of 13.28% (wb) was fed into the hopper manually and the final cleaned grain was collected under the sieve on a collecting pan. From the test carried out on the machine, it indicates that only one person is needed to operate, while it needs the sum of #73,100.00 as an investment cost. On the other hand, the performance test indicates a cleaning capacity of 90 – 100kg/hr of threshed paddy rice, with a cleaning efficiency of 84.04% and a loss of not more than 13.82%. The machine has a great potential in helping to reduce cleaning time and save cost.
Abstract: A pedal operated paddy rice winnower for small scale rural farmers was developed to work under the condition of Bauchi state. It was locally fabricated in center for industrial studies (CIS), Abubakar Tafawa Balewa University Bauchi. The whole machine was constructed from steel, angle iron, sheets, bearing, chain and sprockets, shaft, bolts, nuts, ...
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Effect of Nutritional, Sensory and Texture Properties of Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour Burfi
Nilanjana Nandlal Dey,
Bijal Keyur Amin
Issue:
Volume 3, Issue 4, July 2017
Pages:
42-48
Received:
14 June 2017
Accepted:
18 July 2017
Published:
12 December 2017
Abstract: The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:30), B1(60:60:36), B2(70:60:39), B3(80:60:42) were generated. They were evaluated of nutrients properties sensory attributes like in taste, color, texture, flavour, mouth feel, after taste and overall acceptability of burfi. Physical parameters were also monitor including cohesiveness, springiness, gumminess, chewiness, adhesiveness and stiffness among textural properties show wide variation among all types of burfi. Statistical analysis of the data was carried out using single factor one-way analysis of variance (ANOVA). The finding show that 60% jackfruit seed flour was more acceptable in term overall evaluations. Basing on texture profile analysis, sensory attributes analysis, and more preferable composite is recommended which can be possibly further applied to daily diets.
Abstract: The study was conducted to effect of nutritional, sensory and textural properties of jackfruit seed flour burfi. The jackfruit seed flour use in different proportion to find out the based composition for preparing burfi with khoa. The percentage of jackfruit seed flour used in the burfi are 60%, 70%, 80%. For different formulation of burfi BC (100:...
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