Design, Development And Performance Evaluation Of Grain Slurry Dewatering Machine

ABSTRACT

Cereals grain belong to the grass Gramineae family (lantican 2001) that provide 75% of people calories intakes, which include wheat, rice rye, maize, sorghum, millet. Cereal grains constitute the most abundant source of calorie and protein in human food (Onofiok and Nnanyelugo, 1998; Osagie and Eka, 1999; Abdulrahaman and Kolawole, 2006). Cereals are taken in large quantities when compared to other food crop and have an important common feature and this forms the basis for milling and processing operation. In Nigeria, west Africa for example, a wide-ranging effort has been done in a struggle to convey various breakfast and infant cereal meals by merging the accessible homegrown cereals and legumes (Mensa-Wilmot et al.2001) Conventionally processing of Grains to slurry food involves three major operations: soaking, wet milling and sieving (Abdulrahaman and Kolawole 2006,), which are achieved either manually through traditional means or by mechanized system, then allowed to settle for about two hours and decant for to collect paste.