American Journal of Mechanical Engineering
American
Journal of Mechanical Engineering|| Design, Fabrication and Testing of a Wet
Legume Dehulling Machine
By Egbe E.A.P., Roland B.O.
Abstract

Keywords: legume, dehulling, abrasive, strength, soaking period


1. Introduction
Legume is an important food item (because of its high protein and fat contents) in Nigeria and most West African countries [1].
Dehulled cowpea is required in the preparation of some table meals
(fried beans cake-akara, boiled cake-moimoi). In spite of the widespread
use of beans as a staple food among Nigerians, the dehulling of beans
is carried out manually. The operation generally requires soaking the
cowpeas in water for 2 to 10 minutes [2]
draining and rubbing between the palms, or beating with wooden pestle
and mortar. Housewives and food vendors carry out these operations daily
[3].
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