Performance evaluation

This study aims to investigate the feasibility of using a blend of plantain and banana peel ash (PBPA) as a partial replacement for cement in concrete. The study seeks to evaluate the effects of PBPA on the workability, compressive strength, and flexural strength of concrete, with a view to reducing the environmental impact of concrete production.
The workability of the concrete mixtures was evaluated using the slump test, in accordance with ASTM C143/C143M-15a. The compressive strength was determined using the standard compressive strength test, as outlined in BS EN 12390-3:2019. The flexural strength was assessed using the modulus of rupture test, in line with ASTM C78/C78M-18. These tests enabled a comprehensive evaluation of the effects of PBPA on the mechanical properties of concrete. The results showed that 0% replacement of cement with PBPA and coarse aggregate produced a slump value of 40mm while 5 to 15% replacement produced slump values of 39.7mm,42.7mm, 51.3mm respectively. From the rate of decrease, this indicated that
increasing the PBPA content decreases the workability of the mix , while the compressive and flexural strengths were reduced by up to 20% at 28 days. However, the concrete mixtures with up to 10% PBPA replacement still met the strength requirements for grade M20 concrete. The findings suggest that PBPA can be used as a supplementary cementitious material to reduce the environmental impact of concrete production.

This project report presents the design and fabrication of a domestic heat extractor using locally sourced materials. The aim is to develop a cost – effective and energy – efficient device capable of removing excess heat from domestic cooking areas, thereby improving thermal comfort and safety in homes, particularly in developing regions where ventilation and cooling systems are often inadequate. The project involves a detailed study of heat transfer principles, material selection and fabrication processes tailored to locally available resources. Components such as the extraction fan, heat duct, aluminum casing and power source were designed and assembled using affordable and easily obtainable materials. Performance evaluation showed that the fabricated heat extractor effectively reduced heat concentration in enclosed kitchen spaces, improving air circulation and thermal comfort. The outcome demonstrates that domestic engineering innovations can be achieved sustainably using local resources, contributing to environmental protection, cost reduction and industrial development.

Yam (Dioscorea spp.) remains a major staple and economic crop in Nigeria, where it serves as a vital source of food and income. However, traditional yam processing methods involving manual pounding are time-consuming, labor-intensive, and unhygienic, making them unsuitable for large-scale or commercial production. This study focuses on the design, fabrication, and
performance evaluation of an automated yam blending machine with an emphasis on minimizing material leakage—a common limitation in existing models.
The machine was designed using mechanical and food engineering principles to achieve
efficient blending through an electrically powered motor, stainless-steel blending chamber, and an effective sealing system that prevents leakage.
Locally sourced materials were used to enhance affordability and promote indigenous
technology. Performance evaluation showed that the machine successfully pounded 500 g of boiled yam within an average of 2.7 minutes, achieving an output efficiency of 97% and a throughput capacity of 16.18 kg/hr.
The pounded yam produced exhibited excellent textural qualities comparable to traditionally prepared samples. The developed machine demonstrated improved hygiene, ease of operation, and significant reduction in processing time, thereby offering a viable solution for household and small-scale commercial yam processing. This innovation contributes to Nigeria’s local equipment fabrication efforts and enhances food processing mechanization.