EBUADE PRINCEWILL PROMISE

This report details the design, fabrication, and testing of a system for producing dry powdered akamu, a traditional Nigerian porridge made from fermented corn, sorghum, or millet. Akamu is an important dietary staple in Nigeria, however its high moisture content and short shelf life pose preservation challenges. Converting akamu to a dry powder form can extend its shelf life for storage and distribution. The aim of this project was to develop a process for producing preservable akamu powder. The device utilizes a vapor compression refrigeration cycle for air dehumidification coupled with electric heating to create optimal drying conditions. A control system consisting of an Arduino microcontroller which monitors and controls the operation of the device based off key operational parameters of temperature and humidity. Data on changes in said parameter was collected to evaluate its operation. Sample of akamu with a 53% moisture content (w.b) was successfully dried to 26% moisture content (w.b). Test also showed the device capability to rival available commercial dehydrators, with the device removed 3% more wet mass in its normal operation than when solely heat driven (as most commercial dehydrator). The relationship between akamu layer thickness and moisture removal rate was also experimentally determined. The project demonstrates a practical approach to converting high-moisture akamu into a stable powder through an energy-efficient drying process. Controlling air dehumidification and temperature enabled high product quality and shelf life extension. Further work is recommended to enhance efficiency, evaluate nutritional changes, and assess commercialization feasibility. Overall, the project advances preservation technologies for an important traditional Nigerian food

This report details the design, fabrication, and testing of a system for producing dry powdered akamu, a traditional Nigerian porridge made from fermented corn, sorghum, or millet. Akamu is an important dietary staple in Nigeria, however its high moisture content and short shelf life pose preservation challenges. Converting akamu to a dry powder form can extend its shelf life for
storage and distribution. The aim of this project was to develop a process for producing preservable akamu powder. The device utilizes a vapor compression refrigeration cycle for air dehumidification coupled with electric heating to create optimal drying conditions. A control system consisting of an Arduino microcontroller which monitors and controls the operation of
the device based off key operational parameters of temperature and humidity. Data on changes in said parameter was collected to evaluate its operation. Sample of akamu with a 53% moisture content (w.b) was successfully dried to 26% moisture content (w.b). Test also showed the device capability to rival available commercial dehydrators, with the device removed 3% more wet
mass in its normal operation than when solely heat driven (as most commercial dehydrator). The relationship between akamu layer thickness and moisture removal rate was also experimentally determined. The project demonstrates a practical approach to converting high-moisture akamu into a stable powder through an energy-efficient drying process. Controlling air dehumidification and temperature enabled high product quality and shelf life extension. Further work is recommended to enhance efficiency, evaluate nutritional changes, and assess commercialization feasibility. Overall, the project advances preservation technologies for an important traditional Nigerian food.