Limult Sorghum Processing Factory
Sorghum Processing Technology
Processing of sorghum entails applying suitable grain, milling and malting procedures, which will not only maintain nutritional value, but also lead to minimal grain losses with improved marketability of the end products. The process goes through primary processing which involves cleaning, dehulling (decorticating), pounding and milling. Then comes the secondary processing, which involves turning material into food, i.e. cooking, blending, fermentation and roasting. Both traditional and industrial processing methods are employed, which may involve the partial or complete separation and/or modification of the three major constituents of the cereal grain, i.e. the germ, the starch-containing endosperm and the protective pericarp (or Testa). Industrial methods of processing sorghum though not well developed as that of other cereals have had significant impact on the food security of the country. Industrial processing is inmost cases, geared towards production of grit, malt, meal/flour and sometimes germ, with bran and germ-cake as by-product for feeding animals. Two main methods usually employed in sorghum processing are dry-milling and wet-milling.
Cleaning In traditional systems, grain cleaning is achieved by winnowing, while washing in water will remove most dust and stones. In mechanized systems, forced air (aspiration) is used to remove lighter materials, while most stones, dust and other material are removed as the grain passes over a series of screens. Ferrous metal are removed by a permanent magnet placed in the flow path of the grain.
Small Scale Dry milling of Sorghum The production of virtually all sorghum foods first comprise of two major operations: 1)Debranning (dehulling)- removal of the unpalatable, sometimes tannin-rich and highly pigmented bran and the rancidity causing fat-rich germ; 2) Size reduction (grinding)-converting the endosperm into meal or flour. Traditionally in Africa, sorghum milling has been done using a pestle and mortar for dehulling and saddle quern for grinding or size reducing the grain, methods still used in many African communities. Today, mechanized milling is becoming the norm, creating a milling industry and the opportunity for manufacture of more versatile sorghum food products to meet growing world food demands. Probably the most common method of mechanized sorghum milling in Africanis by abrasive debranning (also known as decortication or dehulling), followed by hammer milling of the endosperm material.
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Limult Rice Processing Factory
Rice is the most economically important food crop in many developing countries and has also become a major crop in many developed countries where its consumption has increased considerably. It has become necessary to meet the demand of the world’s current population growth rate, and the least costly means for achieving this aim is to increase rice productivity, wherever possible. The main challenges encountered by rice processors in Nigeria are to find appropriate solutions for quality rice processing.
In Nigeria, rice consumption has risen tremendously at about 10% per annum due to changing consumer preferences. However, discovered that most Nigerians prefer to consume imported rice brands as compared to local rice varieties. The reason is that most Nigerian rice processors lack adequate technology of rice processing to meet international standard.
Rice processing involves several steps: removal of the husks, milling the shelled rice to remove the bran layer, and an additional whitening step to meet market expectations for appearance of the rice kernels. This process generated several streams of material which include the husks, the bran, and the milled rice kernel. Nigeria has the potential to be self-sufficient in rice production, both for food and industrial raw material needs and for export purpose. However, a number of constraints have been identified as limiting factors to rice production. These include problems with research, pest and disease management. Addressing at least most of these problems is good first step towards attaining the target of rice self-sufficiency.
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Limult Maize processing Factory
Maize Flour Business Opportunity in Africa
Maize flour and grits milling business presents great business opportunities to entrepreneurs all over the world. It is largely consumed in countries like the United States, then in China, Brazil, and many African countries. With the growing population and more demand for the food, maize flour and grits milling business has a great scope in urban and rural areas. If you are interested in taking full benefit of maize processing industry then you can start your own business with any of these two approaches:
- The first is to start a flour mill business in which people will bring their grains and you will provide them flour.
- The second is to set up a maize processing plant where you will buy maize at cheap price and convert it into maize flour and grits, and then sell it in the market.
Africa is the second-largest continent in the world and also has a large population. Maize flour is consumed as a staple food in many African countries (Uganda, Malawi, Kenya, Nigeria, etc.) due to which it has a high demand in Africa. Corn grit is also used in the production of processed foods, cereals, snacks, beverages, bakery blends, bread, etc. because of the large consumption of maize flour and grit, their government has also announced to offer loans to maize crop growers so that they can promote its production.
If you are planning to invest in this business in Africa or any other country then make sure that you first design a proper business plan including suitable strategies so that you do not face any failure in it. Maize flour milling machines will also play their role in determining the success of this business. So, make sure you know what makes a maize flour milling machine worth buying and what you should avoid in it.
Maize flour is also used to make traditional food in many African countries due to which it sells there a lot. All these facts prove that starting this business in Africa can bring lots of success to anyone who invests in this business the right way. Demand for maize flour and grit is expected to rise by many folds in the coming years due to which this business has become a great chance for entrepreneurs to invest in it today and earn a lot of revenue tomorrow.
Feel free to visit our store at www.limult.com/shop to see more products that we make available for the people. For further inquiries, call us on +2347052446249.
Limult Cassava Processing Factory
Building, structure and condition of plant
- The building to house cassava products may be constructed from concrete or bricks and should provide adequate protection against insects and rodents.
- The building should contain a processing hall, an office, a changing room, toilet, ware- housing, and a free lobby.
- For a medium-scale plant, the factory walls could be built to the window level and completed with expanded metal covered with wire mesh to cut down on costs.
- Fixed surfaces of the infrastructure, such as washing troughs and steeping tanks, that come into contact with the processing materials, should have easy-to-clean internal surfaces and be inert to cassava products.
- The surface of walls, partitions, and floors should be made of impervious materials with no toxic effect in intended use and have a smooth surface up to a height appropriate to the operation.
- The floor should be constructed with concrete or terrazzo (if affordable), have adequate surface drainage and be easy to sweep and wash.
- Ceilings and overhead fixtures should be constructed and finished to minimize the build up of dirt and condensation, and the shredding of particles
- Windows should be easy to clean, and fitted with removable and cleanable insect-proof screens.
- Doors should be smooth, non absorbent, and easy to clean and disinfect.
- Adequate means of natural or mechanical ventilation should be provided to minimize airborne contamination, control ambient temperature, odors, and humidity.
- Lighting fixtures should, where appropriate, be protected to ensure that food is not contaminated by breakages.
- An adequate supply of potable water with appropriate facilities for its storage and distribution, should be available, whenever necessary, to ensure the safety and suitability of food.
Process control
Equipment must be designed to dry, fry, cool or store food to achieve the required food temperature as rapidly as necessary in the interests of food safety and suitability, and to maintain them effectively.
Equipment is designed to allow temperatures to be monitored and controlled. Where necessary, equipment should have effective means of controlling and monitoring humidity, airflow, and other characteristics likely to have a detrimental effect on the safety and suitability of food.
These requirements will ensure that:
- Harmful (cyanide or butanoic acid) or undesirable micro-organisms or their toxins (mycotoxins), are eliminated or reduced to safe levels or their survival and growth are effectively controlled.
- Where appropriate, critical limits established in plans based on Hazards Analysis Critical Control Points (HACCP) can be monitored.
- Temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained.
Facilities for personnel and personal hygiene
Facilities should be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, the facilities should include:
- Adequate means of hygienically washing and drying hands, including wash basins, and a supply of hot and cold water.
- Lavatories of an appropriate hygienic design.
- Adequate changing facilities for personnel.
Such facilities should be suitably located and designated. Facilities for cleaning such as hoses should be provided for cleaning the washing trough, hydraulic press, hammer mill, dryer, steeping tanks, other equipment, and the floor. Taps should be installed at the tops of the washing trough and steeping tanks. Also outlets such as stoppers for easy draining at the top and base of each facility should be installed.
People who come directly or indirectly into contact with food will not be likely to contaminate food by:
- Maintaining an appropriate degree of personal cleanliness.
- Behaving and operating in an appropriate manner.
Note: Workers who are ill, and especially if suffering from diarrhoea or skin infections, should not under any circumstances be allowed to handle food.
Visitors to the food manufacturing, processing, or handling areas should, where appropriate, wear protective clothing and follow the other personal hygiene provisions in this section.
A changing room should be provided for staff to change into factory coats.The use of factory coats will minimize the introduction of undesirable micro-organisms from soil and dust carried on the clothing of staff when they report to work.
Drainage and waste disposal
Adequate drainage and waste disposal systems and facilities should be provided. They should be designed and constructed to avoid any risk of contaminating food or the potable water supply.
Storage facilities
Adequate facilities should be provided for the storage of food, ingredients and non food chemicals (e.g, cleaning materials, lubricants, fuels).Where appropriate, food storage facilities should be designed and constructed to:
- Permit adequate maintenance and cleaning.
- Avoid pests and harbourage.
- Enable food to be effectively protected from contamination during storage.
Where necessary, provide an environment which minimizes the deterioration of food (e.g. by temperature and humidity control).
Feel free to visit our store at www.limult.com/shop to see more products that we make available for the people. For further inquiries, call us on +2347052446249.