Development And Performance Evaluation Of Roasted Breadfruit Kernel Processing Machine :- Nwosu, James O

ABSTRACT r r XV The processing of fresh breadfruit kernel to finished product can be done manually (traditional technique) or through a mechanized process. In both techniques, the process may involve cooking or roasting ofthe food material. In the traditional (manual) method, the cooking process involves washing, parboiling of the fruit, dehulling, and separation before it is cooked properly into porridge. Roasting of breadfruit kernel traditionally involves introducing the kernel into a roasting pan, salting with little oil added so as to give it a sweet taste, while the oil is to enable easy dehulling. This laborious technique have proved ineffective as there is high level of product loss in the process. Hence, the need for a mechanism that will take care ofthe observed limitations in the traditional method and also in existing mechanised systems available. This study describes the designed and development of an integrated breadfruit nut processing machine. This machine comprises ofroasting, dehulling and separation units. The performance test carried out to evaluate the effectiveness ofthe system indicates that the optimal roasting time, efficiency and dehulling efficiency were 40 minutes, 85% and 88% respectively. Also throughput capacity, 7), (kg/hr.), and Machine efficiency, T]ma (%) of 4.0kg/hr and 95% respectively were obtained. The optimal operation ofthe developed breadfruit processing machine was obtained at paddle speed of 15rpm, dehulling speed and disc clearance of 400rpm and 14mm respectively, with moisture content of 4.9%wb. The machine have significantly reduced setup cost, drudgery, improves hygiene and eliminatesthe wastage associated with the existing processing techniques. This machine eliminates breadfruit nut breakage and improved the quality ofroasted breadfruit nuts with benefit cost ratio of 1.51 and with an electric power consumption of 3.3 kJ/kg