Development and Performance Evaluation of a Manually Operated Groundnut Roaster
Vol. 16 No. 4 (2020), Articles
Vol. 16 No. 4 (2020)

Development and Performance Evaluation of a Manually Operated Groundnut Roaster

Articles
Published December 7, 2020
Y. A. Unguwanrimi
Department of Crop Science, Kaduna State University (KASU), Kaduna, Nigeria
S. A. Okaiyeto
Department of Agricultural and Bio – Resources Engineering, Ahmadu Bello University, Zaria, Nigeria
A. M. Sada
Department of Agricultural Engineering and Irrigation, National Agricultural Extension and Research Liaison Services, Ahmadu Bello University, Zaria, Nigeria
S. I. Ogijo
National Agricultural Seeds Council Zaria, Nigeria
J. B. Jonga
Department of Agricultural and Bio – Resources Engineering, Ahmadu Bello University, Zaria, Nigeria
N. Oji
Department of Agricultural & Bio-environmental Engineering, College of Engineering Kaduna Polytechnic, Kaduna, Nigeria
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Keywords

Development
manually operated
groundnut roaster
roast colour
roasting capacity

How to Cite

Unguwanrimi, Y. A., Okaiyeto, S. A., Sada, A. M., Ogijo, S. I., Jonga, J. B., & Oji, N. (2020). Development and Performance Evaluation of a Manually Operated Groundnut Roaster. ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY AND ENVIRONMENT, 16(4), 725-732. Retrieved from https://azojete.com.ng/index.php/azojete/article/view/373
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Abstract

A manually operated groundnut roaster was developed and evaluated. The present Institute for Agricultural Research, Zaria (IAR) roasting equipment consists of a frying pan and an IAR charcoal fire wood cooking stove. The roaster was designed to help local processors obtain uniformly roasted products, with acceptable roast color. The performance of the roaster was carried out using IAR groundnut species known as SAMNUT 11 as specimen. The roaster was found to have a roasting capacity of 0.92 kg/min which is above the (IAR) roaster that has a roasting capacity of 0.28 kg/min. The roaster was found to have efficiencies of 98.3%, 98.6%, and 98.9% at 25%, 50% 100% loadings, respectively. The parameters that affect the roasting capacity include: heat from charcoal, crop moisture content and crop variety.

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