International Journal of Food Science and Nutrition

Authors
JAAC Wijesinghe, I Wickramasinghe, KH Saranandha

Abstract
Development on Kithul flour processing was examined by researching possible replacement of existing system. Preparation of crude Kithul flour was initiated by extraction of Kithul starch from the pith. In this study, the extraction was carried out using different techniques as manual and mechanical processes, in order to identify the most ideal with the sense of the feasibility and efficiency. Mainly three parts has designed as grinder, sifter and dryer. The flour extraction was carried out using three Kithul palms Time and cost for each process was recorded as mean of triplicates. According to the calculations newly designed mechanical process has 10% ability of recovery yield than existing manual process. It could reduce the production cost per Kilogram by SLR.250 and it was three times reduction of production cost than manual process. Newly designed mechanical process was effective three times than existing traditional extraction based on time factor. Based on the findings thus far, integrating grinding with mechanized squeezing seemed an excellent proposition. Labor requirements could also be reduced reasonably because few separate steps are combined into a single unit operation. At the same time mechanical processing has the potential to inspire the economy and encourage the use of local resources.