Author: elyjay

How to produce Red Palm Oil

Processing of oil must start immediately after harvesting to produce high quality oil. Delay in processing causes build up of free fatty acids (F.F.A) in the oil produced and this reduces the quality of the oil. The higher the F.F.A the lower the grade of oil. F.F.A build up in checked by boiling of the palm fruits. PROCEDURE Material:- blender, sterilizer, reheating drum, hydraulic press, clarification drum. Fruits should be delivered to the processing shed immediately after harvesting for processing to commence. Any delay reduces the quality of the oil due F.F.A build up which result in the production of hard oil or rancid oil. STERILIZATION:- This is accomplished by serious boiling of the palm fruits. Detached or with the bunches. The process should be carried out under 24hours after harvesting of the palm fruits. It serves the following purposes. (1) Stops the formation of F.F.A by denaturing the enzymes responsible. (2) Makes the fruits soft for pounding or blending. (3) Kills the germs and microbes that might have followed the fruits from the farm. (4) Makes the fruits easy to detach from the bunch. Palm fruits is ready for harvesting when it is ripe and 1-10 fruits are easily detached from the bunch. Harvest immediately. Quarter the bunches by cutting it into 4 vertically. . Gather all loose fruits and pour into billing chamber, the fruits which has...

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How to Produce Palm Kernel Oil

There are two major methods of extracting oil from palm kernel. 1. Solvent extraction. 2. Expeller method For this article, we shall consider the expeller method of extraction. The endocarp of palm fruit is popularly called palm kernel. It contains between 50 to 60% oil depending on the variety and the machine used for extraction. The oil from kernel is useful in the cosmetics industries, for making soap, detergents ant body care products. The machine for extracting the oil are called expellers. Expellers are of various capacities and are sold under various brand names. There are locally fabricated ones and imported ones. Majority of the locally fabricated ones I observed are not functioning properly. One in the area of efficiency and two in terms of durability. The imported ones are mainly from China, India, and Korea. The Indian types tends to be more efficient and more rugged than the Chinese and Korean types. They are available in 5 tons 10 tons and 20 tons per day capacity. The price of 5 tons per day capacity is about 3 million Naira with installation. I visited an oil mill at Idimu with 14 production lines of 10 tons per day capacity each. This brings the maximum capacity of the plant to 140 tons per day. The machines are the Korean type. From my personal rapport with the production manager the machines...

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Mobile Wallet and Ebanking in Nigeria

These two brings banking operations to your finger tips through your smart phones, desk top and lap top computers.. C commercial banks and merchant banks are major stake holders in Nigerian financial administration with the central bank of Nigeria as the apex. With the recent capitalization and the support of the Nigeria Deposit Insurance cooperation the banks are now strong and equipped to provide first class banking services. The registration of more commercial and merchant banks and the 100 billion minimum capital of each bank as directed by CBN . The banks are compelled to open more fronts and to invest the capital. The consumers are at advantage with a wide range of choice. Based on their sophistication in terms of modern facilities the consumers unofficially categorized the banks into two a] New generation banks and b] Old generation banks. This modern banking facilities and products are more common and readily available in the so called new generation banks. ELECTRONIC BANKING Virtually all the commercial bank accounts are online. This facility makes it possible to operate account in any branch of the bank nationwide and customer does not have to carry cash when traveling as long as they can locate a branch of the bank wherever they are going. The introduction of Automatic Teller Machine, and the debit /credit cards the need to carry cash is reduced. The debit...

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Production of Cassava Starch and Gari

Starch is a common food in Edo and Delta states while Gari is common in the whole of southern Nigeria. The production of the two food items is the same up to a stage. Step 1 Harvest the cassava from farm and carry to the processing shed as soon as possible. Step 2 peel the cassava and wash in clean water. Step 3 Grind then cassava with grater. If starch is to be extracted from the gari the grinded cassava should be poured into a basin of clean water and stirred together. After this filter with fine cloth .Allow the filtrate to settle then drain the water on top away. The sediment at the bottom is cassava starch. The residue collected on the filter is further processed into gari but it produces low starch gari and considered inferior in the market. The irony is that not many consumers can identify or differentiate between this gari and the superior one. For gari production the grated gari is poured into sac for pressing. Pressing is usually done with screw press or hydraulic jack press. This is to reduce the water in the gari and make frying easier. It should not be too dry at the press because some moisture level is required for the frying. Step 4 Sieve the gari. Step 5 fry the gari with fervent heat to dryness. The...

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How to Produce Cassava Flour – Elubo, Fufu, Akpu

The production of elubo and fufu is basically the same to a stage in the processing of cassava. These two food items are common staple food in Nigeria. Lafun originate from Egba land in Ogun State, The origin of fufu is Ibo Land where it is popularly called Akpu. The two have become popular in the western states of Nigeria. To the best of my knowledge these two food items are the most lucrative products of cassava, superseded only by cassava flour for baking, which we have discussed earlier. Step 1 Harvest the cassava from the farm and carry it to the processing shed. Step 2 Peel the cassava. Step 3 Wash the cassava and soak in water for three days for fermentation to take place. The soaking should not exceed 4 days. By this time the cassava should be soft and marshy. Step 4 If the cassava is meant for elubo, this stage is for drying. Pack the cassava in one sac and tie the sac. Use press, [hydraulic or screw] or load heavy stones on the cassava to press water out, so that it will dry quickly. After squeezing the water out spread the cassava on clean slab or polythene sheets. The villages that produces elubo in bulk are naturally endowed with rock on which they carry out the drying. When the elubo is completely dry pack...

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