Applicatlon OF MATHEMATICAL MODEL TO The Production Capacity Of A Yam Flour Producing Company

Abiroct :.~am'fburi s usually required for the preparaUon of pounded yhWh lch is a dally nutdthnal fwd

requlremeilt for most Africans. it facilitates he prephatian of pounded yam for both domestlc end cwnkclal

dorrsumptlon. The prpducfion process and the baslo operations involved In the production of pounded yam ftour

have been investigated !n'@her to -ti& the prodyctron capadty of the company studled, A time study mode!

was &weloped and appli@ to aria1yze the vartws baAc operaths Imrolved in the production of poundgd yam

bur. These bdc operatiom incl-; the sbleciion of yam, HFelghlng of yam, washing of yam, peeling of yam,

slicing d yam with a sllclng machine, parboiling of sliced yam with a parboiler, drying of parbdled yam wllh a dryer,

.millfng of dried yam Into yam flour with a hammer mill, packaging of the ym flour and sealhg of the padrages with

a sealing machine.

In this paper therefore, a matt?ematlcal model was devdoped with the application of dtfferent Jechniques of

d fer&dlal calculus to the corhponent dements of Re produdon process of yam flour.The study reveals that the

time #takes to produ- some kilogram unit .of pound& yam flour is.drectly proportional to the number of production

stsges Involved m-&ttm lime spent at each of 'these production slages.Thls time Is belng represented by some

&wturat equations whl& ate &meteristics of the system being studies