Browsing by Author "Nuhu Jibril, Abdulaziz"

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    Design, construction and performance evaluation of a cucumber slicing machine
    (جامعة الوادي - university of el oued, 2022-10-02) Nuhu Jibril, Abdulaziz; Aliyu Mashi, Abubakar; Muazu Shu’aibu, Suleiman
    The cucumber slicing machine was designed, constructed and it is performance was evaluated. The major components of the slicing machine are the power unit, slicing compartment, knife compartment, collecting vessel were all fabricated and mounted on the machine. The performance parameters of the machine such as slicing efficiency, percentage loss, and output capacity were evaluated. T-test was used to compare the mean values of these parameters for manual and mechanical slicing. The average efficiency of the manual and mechanical slicing was found to be 71.84 % and 90.0 % respectively. The average percentage loss of the manual and mechanical slicing was found to be 5.5 % and 14.08 % respectively. The average output capacity of the manual and mechanical slicing was found to be 30 kg/hr and 165.60 kg/hr respectively. The efficiency of manual slicing is significantly higher than mechanical slicing. However, the mean value for mechanical percentage losses and output capacity is significant than manual slicing.
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    Effect of selected oven drying temperatures on the quality of Tiger Nut (Cyperus Esculentus) and Ginger Nut (Zingiber Officinale)
    (جامعة الوادي Université ofEl-Oued, 2023-03-23) Nuhu Jibril, Abdulaziz; Aliyu Ishaq, Abubakar
    The present study was to evaluate the effect of selected drying temperatures on the quality of tiger nut (Cyperus Esculentus) and ginger (Zingiber Officinale). The temperatures used were 25, 50, and 75°C for 4 hours. The quality composition determined were moisture content, crude protein, crude fiber, crude fat, ash content, and carbohydrate. From the results, the tiger nut parameters that show significant difference at the three drying temperatures 25, 50, and 75°C with their mean values were moisture content 0.05, 0.20, and 1.05%, crude protein 8.75, 6.56, and 5.47%, and crude fat 10.28, 14.60 and 12.65%. For ginger nuts were moisture content was 1.25, 2.15, and 2.60%, and crude protein was 15.31, 14.22, and 17.50%. While the parameters that show no significant difference at the three drying temperatures 25, 50, and 75°C with their mean values were crude fiber 1.26, 1.27, and 1.28%, ash content 2.95, 3.95, and 4.90%, and carbohydrate 76.75, 74.62, and 75.72. For gingers were ash content 8.7, 6.50, and 7.35%, crude fat 8.72, 10.43 and 9.20%, crude fiber 1.42, 1.23 and 1.28%, and carbohydrate 65.84, 67.63, and 64.67. Drying temperatures are crucial in affecting food internal structure, composition and widely practiced as a method of preserving agricultural products because of its ease and affordability