John A. Akpobi

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

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.