Traditionally, method of producing pounded yam by pounding cooked yam using pestle and mortar is time and labour consuming, thus discouraging consumption of the food among urban elite. Conversion of yam tubers to instant-pounded yam flour requires quantifiable magnitudes. Therefore, the objective of this study was to determine energy conservation potentials of the established three instant-pounded yam flour methods of production. Data were collected from nine instant-pounded yam flour producing factory using structured questionnaires, oral interview, and direct measurement of processing parameters. The data were fit into standard equations to estimate energy demand. Energy required for processing 1000 kg of yam to instant-pounded yam flour using cooking method, steaming method and wet-milling methods were 6720.15MJ, 6934.48MJ and 4296.56MJ respectively, equivalent to 6.7 MJ/kg, 6.9 MJ/kg and 4.3 MJ/kg respectively. Energy intensity for peeling, washing, slicing and packaging were 0.0055 MJ, 0.003 MJ, 0.0076 MJ and 0.2 MJ respectively, and are the same for all the methods studied. Drying consumed more than half of the total energy requirements in each method; cooking (66.26%), steaming (79.04%) and wet-milling methods (76.57%). Using energy demand as criterion, wet- milling method is recommended. Keywords: Instant-pounded yam flour, production method, energy demand, energy pattern
