Reducing the size of tubers to be processed into a food product which requires fermentation and drying has been recognized as an effective method of reducing processing time and improving the product quality. A root crop chipping machine was developed and tested. The manually operated machine has a capacity of 68 kg h-1 for unsoaked tuber and over 100 kg h-1 for soaked tubers. The power driven unit has a capacity of about 1 000 kg h-1 with minimum amount of substandard (or fine) chips. The recommended operating speed based on capacity rating and quality of chips is 250–300 revolutions per minute. Using the equipment, chipping can be accomplished with relative ease and subsequent operations can be done more quickly. Fermenting time which traditionally takes 4–5 days reduced to 1–2 days. Chipped materials dry in 1 to 2 days depending on the loading density and weather condition. The chips dry uniformly, giving whitish product with good floury aroma, and are friable.

https://doi.org/10.17660/ActaHortic.1994.380.15

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https://doi.org/10.17660/ActaHortic.1994.380.15

Plant Production; Food Security; Research Method

Food Products

Africa; West Africa

Ghana