What are the processes of yam flour production?

1. Harvesting:

- Yams are harvested at maturity, usually 6-12 months after planting.

- The yams are dug out of the ground carefully to avoid damage.

2. Cleaning and Sorting:

- The harvested yams are cleaned to remove dirt and other debris.

- They are then sorted based on size, shape, and quality.

3. Peeling:

- The yams are peeled to remove the skin. This can be done manually or using mechanical peelers.

4. Washing:

- Peeled yams are thoroughly washed in clean water to remove any remaining dirt or residues.

5. Slicing or Chipping:

- The washed yams are sliced or chipped into thin slices or chips. This is usually done using slicing machines.

6. Drying:

- The yam slices or chips are dried under sunlight until they reach a desired moisture content.

- Drying can take several days depending on the weather conditions and the thickness of the slices or chips.

- Alternatively, the yams can be dried using mechanical dryers.

7. Milling:

- The dried yam slices or chips are milled into a fine powder. This can be done using a hammer mill, a disc mill, or other milling equipment.

8. Sieving:

- The milled yam flour is sieved to remove any coarse particles and obtain a uniform texture.

9. Packaging:

- The processed yam flour is packed in sealed plastic bags, sacks, or other suitable packaging materials.

10. Storage:

- The packaged yam flour is stored in a cool, dry place to maintain its quality.