Background of the StudyYam belongs to the class of carbohydrate type of food and had been one of the oldest recipes known to man. It has been a major food crop in many of the African/ Caribbean'scountries such as Ghana, Ethiopia, Benin Republic and Nigeria in particular. Also, in some other parts of the world such as Brazil, India, Oceania and Latin America; yam is a major source of food. The word "yam" was derived from the Wolof word "nyam" which is a Portuguese name meaning "to taste". Also, in another African language, it means "to eat" e.g. in Hausa"nyam" (Mignouna et al, 2003). This perennial herbaceous crop is of different species such as the white yam (Dioscorea.rotundata), yellow yam (Dioscoreacayenensis), water yam (Dioscoreaalata) and trifoliate yam (Dioscorea. dumetorum) (Amusaet al., 2003). The fruit of yam consists of a membranaceous, three-wing capsule. The yam family is mostly of the weak-stemmed vines with large, underground food storage organs-tuber-rhizomes.Yam has found its use in the preparation of steroid hormones by the syntax synthesis of cortisone from yam extract. Also, its lower glycemic index than potatoes products (kay, 1987) accounts for its more sustainable energy and better protection against obesity and diabetes (Walsh, 2003). Yam pounding machine can be operated by electrical, mechanical and solar means. Best performance with power conversion is possible using Solar technology [1].According to the food information Network in 2008, it was estimated that the world production of yam in 1993 was at 28.1 million tons in which 96% of this estimate was from the West Africa tropical regions and 71% from Nigeria. This figure was later reviewed in 1998 accounting for about 72.4% of the world total production of 29.6million tones. Also, according to the Federal Office of Statistics, Nigeria is the world's largest producer of yams having the water yam (Dioscoreaalarta) and the yellow yam (Dioscorearotundata) as her most cultivated species of yam. Yam, being one of the most sumptuous meals, can be prepared in diverse