Investigative Study on the Influence of Some Selected Processing Parameters on Blending Efficiency and Drink Consistency Produced from a Grain Drinks Processing Machine


  • Gbabo Agidi Engineering Department, National Cereals Research Institute, Badeggi-Bida, Niger State
  • Ibrahim Mohammed Gana Department of Agricultural & Bio-Environmental Engineering Department, Federal Polytechnic Bida, Niger State


Blending efficiency, consistency, drink extraction, steeping duration and grain drink


The effect of some selected processing parameters, grain variety and steeping duration on blending efficiency and consistency of drink produced from a Grain drink processing machine was studied. Three grain types of two varieties each for maize (Zea mays), guinea corn(Sorghum bicolor) were soaked for 12hours, 36 hours, 42 hours and soya beans (Glycine max) was soaked for 6 hours 12 hours and 16 hours in accordance to standard procedure (Gaffa, 2003) then blended at a speed of 1300 r.p.m using horizontal-vertical blade assembly. The drinks from the grains were also extracted by centrifugal separation using the same machine and the blending efficiency and drink consistency were analyzed. The result obtained showed that dehulled white maize had the highest blending efficiency of 81.49% and consistency of 91.87 when soaked for 42 hours and blended for 600 seconds while soya beans ‘B’ had the least blending efficiency of 57.66% and consistency of 63.57% when soaked for 16 hours and blended for 600 second at constant blending speed of 1300 r.p.m. The development of this machine would solve the problem associated with the existing grains drink production and the demand of automated production of grain drinks in the food industry.


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How to Cite

Agidi, G., & Gana, I. M. (2014). Investigative Study on the Influence of Some Selected Processing Parameters on Blending Efficiency and Drink Consistency Produced from a Grain Drinks Processing Machine. Asian Journal of Agriculture and Food Sciences, 2(1). Retrieved from