Pounded-yam popularly called “Iyan” in Yoruba land, south west of Nigeria is traditionally prepared with wooden mortar and pestle, but due to associated problems with the preparation of the food, a motorised Yam Pounder Cum Boiler was designed and fabricated in the Department of Agricultural and Bio-Environmental Engineering, Auchi Polytechnic, Auchi Nigeria. The performance evaluation of the machine was carried out using a factorial experiment in a Randomised Complete Block Design (RCBD) involving three levels of speed (380, 479 and 565rpm) and three levels of feedrate (0.6, 1.2, 1.8kg) in three replications. The result obtained was statistically analysed using SPSS 16.0 software for Analysis of Variance (ANOVA) and Duncan’s New Multiple Range Test (DNMRT) to determine the level of significant among the treatment factors. The performance parameters considered for measurement are Pounding Efficiency (%), Pounding Capacity (kg/hr) and Percentage of Lumps (%). The results from the investigation obtained are 93%, 100.80 kg/hr and 7%, for Optimum Pounding Efficiency, Pounding Capacity and Percentage of Lumps respectively at Speed of 380 rpm and Feedrate of 1.8kg/min. Also, the result of the statistical analysis shows that the machine speed, feedrate and the interactions between them are all significant factors on the Pounding Capacity, Percentage of Lumps and Pounding Efficiency of the machine at 5% confidence level.
Adebayo, A.A: Department of Agricultural and Bio-Environmental Engineering Technology, School of Engineering Technology, Auchi Polytechnic, P.M.B 13, Auchi, Edo State, Nigeria, firstname.lastname@example.org, +2348055916272
Yusuf, K.A: Department of Agricultural and Bio-Environmental Engineering Technology, School of Engineering Technology, Auchi Polytechnic, P.M.B 13, Auchi, Edo State, Nigeria, email@example.com, +2347067976293
Oladipo, A: Department of Agricultural and Bio-Environmental Engineering Technology, School of Engineering Technology, Auchi Polytechnic, P.M.B 13, Auchi, Edo State, Nigeria, firstname.lastname@example.org, +2348138292051
Adebayo A. A Yusuf K.A Oladipo
 International Institute of Tropical Agriculture, IITA “Root and Tuber Systems” 2008
 S. P. Ayodeji, and T. E. Abioye “Development and Performance Evaluation of a parboiling machine for poundo-yam flour processing plant”. Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS). 2 (5): 853 – 857. 2011.
 J. O. Olaoye and S. N. Oyewole, “Optimization of some “poundo” yam production” parameters. Agric. Eng. Int: CIGR Journal, 14 (2): 1 – 15. 2012.
 A. O. Odior, and E. S. Orsarh, “Design and Construction of a Ya m Pounding Machine”. International Journal of Natural and Applied Sciences (IJNAS). 4 (3): 319 – 323. 2008.
 H. D. Mingouna,., M. M. Abang and R. Asedu, “Harnessing Modern Biotechnology for Tropical Tuber Crop Improvement: Yam (Discorea spp.) molecular breeding”. [Online]. 2003
 J. Brand-miller, J. Burani, and K. Foster-powell, “The Glucose Revolution Pocket Guide to the top 100 low GI Foods”. ISBN 1-56924-500-2. 2003
 N Akissoe, C. Mestres, J. Hounhouigan, and M. Nago, “Biochemical Origin of Browning During the Processing of Fresh Yam (Dioscorea spp.) into Dried Product”. Journal of Agric. Food Chem. 53 (7): 2552-2557. 2003.
 D. E Kay “Root crops. Tropical Development and Research Institute”, London. 1987
 S. Walsh, “Plant Based Nutrition and Health”. ISBN 0-907337-26-0.NY. 2003.
 T. Egbe, T. Agbor, and S. Trench, “Variability in the Chemical Composition of Yams Grown in Cameroon. In Tropical Root Crops production and uses in Africa”. 3rdedition. 1984
 G. A, Makanjuola, “A machine for preparing pounded-yam and similar foods in Nigeria”.Appropriate Technology. 1 (2): 9-11. 1974.
 S. P. Ayodeji, O. M. Olabanji,. and M. K. Adeyeri, “Design of a Process Plant for the Production of Poundo Yam”. International Journal of Engineering (IJE). 6 (1):10 – 24. 2012