the processing and storage of guinea corn (sorghum) in donga local government area of taraba state

5/20/2018 The Processing and Storage of Guinea Corn (Sorghum) in Donga Local Gover...

http:///reader/full/the-processing-and-storage-of-guinea-corn-sorghum-in-donga-lo

1

CHAPTER ONE

1.0 INTRODUCTION

1.1 Background of the Study

Processing start from operation of harvesting crop to time it is ready for consumption

(consumer market). It is difficult to say precisely where crop processing may stop and food

technology takes over. For instance crop processing may stop with threshing, winnowing and

polishing of grain but some extends to grinding. Guinea corn is grounded into flour, food technology

at time start with an over lap in flour milling and then goes on to preparation of the local beer called

peto and Burukutu (Aboaba, 1999).

Sorghum has been, for centuries, one of the most important staple foods for millions of poor

rural people in the semi-arid tropics of Asia and Africa (Wikipedia, 2014). For some impoverished

regions of the world, sorghum remains a principal source of energy, protein, vitamins and minerals

Sorghum grows in harsh environments where other crops do not grow well, just like other staple

foods, such as cassava, that are common in impoverished regions of the world. It is usually grown

without application of any fertilizers or other inputs by a multiple of small-holder farmers in many

countries (Food and Agricultural Organization, FAO, 1995).

Sorghum (Sorghum bicolor (L.) Moench). This crop is an important food crop and is widely

grown in the highland, lowland and semiarid regions of the country (Abdi et al., 2002; Zheng et al.,

2011). It is important for food, feed, fiber and fuel across a range of agro-ecosystems. Sorghum also

used as raw material by industries to produce different products including starch, fiber, dextrose

syrup, biofuels and alcohol (Iqbal et al., 2010). It is the fifth most important grain crop within the pas

decade in the world with yearly production of 60 million tones. Among the 44 million hectares of

land devoted to global sorghum production, about 90% of it contributed by developing countries with

largest share from Africa and Asia (Leder, 2004).



2

According to Baiyegunhi et al. (2010), sorghum is one of the most important staple food crops

in Nigeria. Its production surpasses all other crops. In terms of food contribution, sorghum is the

major cereal consumed by the majority of the population. About 73% of the total calories come from

cereals and 52% of the per capita protein intakes are contributed by sorghum alone (Nigeria

Agricultural Extension Research and Liaison Services, NAERLS, 1997). The leaves and grains are

also used for livestock feeds and the stalks for thatching houses and making fences. The shortfall in

cereal production, particularly sorghum production has been reported in the Nigeria Savannah Zone

where sorghum is grown on an estimated area of 4.5 million hectare (Ha) with annual production

output of about 6 million tonnes (NAERLS, 1997).

However, in 2010, Nigeria was the worlds largest producer of grown sorghum, followed b y

the United States and India. This could be attributed to the popularity of sorghum crop which now has

high primary demand as source of food for humans, especially in poorer regions of the world. Also

sorghum is demanded as poultry feed and secondary as cattle feed and in brewing applications

amongst other uses.

Even with the worlds acknowledged importance and uses of sorghum as cereal crop, it is

reported that the allocation of farm area to sorghum crop has been dropping, while the yields per

hectare have been increasing. This is obvious as the biggest sorghum crop the world produced in the

last 40 years, with 77.5 million tons harvested that year.

Very few food came to use in the raw state only fresh fruits, vegetables, meat, eggs and fresh

fish are untreated, all other food have been processed in some way. Sorghum grain can be milled and

polished like rice when it losses much of the little protein it contains.

Unmilled grains are made into milk flour for use in porridge paste or drought by mixing with

water. It can also be mixed up to 15% percent with wheat flour to make bread. Sorghum grain is for

brewing bear which is rich in vitamin B the grain are soaked in water and allowed to germinate



3

when they are dried and grounded into milk. The milk is mixed with water and the mixtures are

allowed to ferments, this bear cannot be kept as it soon goes soar. The local names are called

Burukutu or Peto.

The grain sorghum supply food for a large proportion of the population of West Africa

particularly those living in the semi-arid areas. It is one of the most important grain crops of the

tropical world and is eaten in many different forms. Sorghum is also used in the production of

alcoholic drinks; guinea corn flour is produced for consumption and is also made into bread in some

area. Sorghum has replace maize in many of the semi-arid area of West Africa and it is a valuable

food since it is richer than maize in some kinds of protein.

Reasons for processing sorghum

There are several reasons for processing, the most important being the need to preserved food

by methods such as pasteurization, sterilization, drying, freezing, smoking, salting and picking. The

second reason is to improve the palatability of raw stuff which may not be very attractive in their

state, such as wheat or oil seeds. The third reason for processing is to add variety for example the

whole range of breads, biscuit, pounding pastas and breakfast cereals are manufactured from a few

basic ingredients.

Preservation may also add variety since processing such as picking produce food often quite

different from original, example compare smoke salmon, kippers bloaters with fresh form.

Another reason of processing is that, it is some time necessary to remove or destroy harmful

substance naturally presents for instance, cassava contains prussic acid in insufficient amount to be

poisonous and it has to be treated before it can be eaten. Soya and many beans contain substance tha

interferes with digestive enzymes, trypsin and they must be heated before they are safe to be eaten

Heat processing often cause loss of nutrient but in some instance it improved the nutritive value by



4

increasing digestibility and by making some nutrients and protein, is also part of food processing

(Fisher et al, 1999).

Sorghum (Guinea corn) is the stable food of people living in dried region of tropical Africa. It

is originated in Ethiopia and can withstand drought where maize will not. The dried seed contained

about 68-74 percent carbohydrates, 8-15 percent protein, 3 percent fat and are riches in vitamin B like

maize. The protein deficient in essential amino acid cysins, it is also low in methionine so that low

values of the later are not as important nutritionally as low value of lyleline.

Unfortunately, the protein sorghum grain is not always available as it is often combined with

vitamin in such a way that it cannot be digested and used by the body. High tannin containing

sorghum varieties are preferred by farmers as they are less liable to bird damage. Thus, sorghum is

less nutritious than maize and people living entirely on a diet of sorghum are even more likely to

develop protein deficiency disease.

Storage of grains are normally affected by weevils. Weevils cause more loss than insect pests

in growing crops. There are other insect in the storage can be heated to reduce mode of losses if the

grains is not well dried. After dehusking, store the ears in not more than 1m wide in the forest area

3m in the savanna. After each 30cm layers of the head or cobs of sorghum should be applied lindane

dust at the rate of 50gm dust per bag (40kg) of ears may also be dusted but fumigation of storage is

necessary before putting the grains into the store.

Fumigation of shelled grains in large quantity should be done under gas proof sheet using

methyl bromide of 0.75 to kg of methyl pen fumigation 30m3 of stock and leave for 48 hours

Fumigation of this sort should only be done under supervision.

Fumigation of small amount of seed grains may be done with carbon disulphite at 0.25kg per

tonne for 24 hours repeat a few day later. A mixture of 3 part ethylene dichloride and 1 part of carbon



5

tetrachloride at rate of 3.5 of the fumigation per tonne of grains for 48 hours is safe to use than methyl

chloride for small bag stock (Philip, 1997).

Grains are store in silos, cribs, earth bans, sack treated with pesticides, rhombus with opening

at their tops. Ashes are left with the grain to lessen weevil attack; it can as well as store in control fire

smoked to reduce weevil damage.

Sun drying can as well as prevent damage that will be done by the weevil. Guinea corn should

be expose o heavy sunshine for absolute and adequate storage. Farafara storage is the best, spraying

with 13ml gammalin A dust of looks prevent losses for 6 monthsor more (Komolafe, 1998).

1.2 Statement of the Problem

The major problem affecting processing and storage of sorghum are: -

Lack of processing and storage facilities that will accompany quick operation of processing and

storage of sorghum, technical know-how, high cost of processing and storage equipment, infestation

of disease and pest.

Above listed problem are examined to be obstacle for effective processing and adequate storage habit

among Donga farmers. The problem is limited to six wards of Donga Local Government Area.

1.3 Significance of the Study

This research work will be very useful to farmers and those who involve in guinea corn

enterprises, and it will create ideal principles for processing and storage of guinea corn in order to

reduce degree of deterioration. The finding would inculcate to the farmers principles involves in

processing and storage of guinea corn.

1.4 General specific objectives

The general objective of the research is to study the processing and storage of guinea corn

(Sorghum) while the specific objectives were to: -

i. Identify the types/methods of storage of guinea corn



6

ii. Evaluate the economic and social reasons of storage

iii. Identify processes and procedure involved in processing of guinea corn.

1.5 Scope and Limitation of the Study

This project is restricted to Donga Local Government Area; it covered six (6) wards of Donga

Local Government Area of Taraba State with only special reference to Gayama district.



7

CHAPTER TWO

2.0 LITERATURE REVIEW

This chapter deals with the previous works undertaken by different authors

2.1 ORIGIN AND DISTRIBUTION OF GUINEA CORN

Sorghum originated in north-eastern Africa, with domestication having taken place there

around 5,0008,000 years ago. The largest diversity of cultivated and wild sorghum is also found in

this part of Africa. The secondary center of origin of sorghum is the Indian Subcontinent, with

evidence for early cereal cultivation dating back about 4,500 years.

Traditional foods made from sorghum include unfermented and fermented breads, porridges

couscous and snacks, as well as alcoholic beverages. Sorghum blended with wheat flour has been

used over the last two decades to produce baked products, including yeast-leavened pan, hearth and

flatbreads, cakes, cookies, and flour tortillas. Malt drinks and malt cocoa-based weaning food and

baby foods are popular in Nigeria.

Hard endosperm sorghum is used extensively in south-east Asia for noodles.

Sorghum grain is one of the major ingredients in swine, poultry and cattle feed in the western

hemisphere, China and Australia. Sorghum is also grown for forage; in northern India it is very

common and fed to animals fresh or as silage or hay. Sweet sorghum is used to a limited extent in

producing sorghum syrup and jaggery (raw sugar) in India and has recently gained importance in

ethanol production.

Guinea corn (Sorghum bicolor (L.) Moench) is one of the major cereal crops widely grown in

Nigeria, and a very important staple food for the populace particularly in the northern part of the

country (Tashikalma et al., 2010). The Nigerian sorghum production was 11.5 tons in 2010 and

forecast was 11.7 tons in 2011 (USDA, 2010).



8

The crop yield has increased because of the acceptance by farmers of improved varieties

developed by local research institutes. There are various traditional food preparations of guinea corn

Boiled guinea corn is one of the simplest uses and small, corneous grains are normally desired for this

type of food product. The whole grain may be ground into flour or decorticated before grinding to

produce either a fine particle product or flour, which is then used in various traditional foods (Leder

2004). It is also a very valuable industrial crop for non-alcoholic drink as well as confectionery

industry in Nigeria (Baiyengunhi and Fraser, 2009).

An estimated one million hectares of land was planted to maize in the country in 1989/1990

and over 40% of this was cultivated in the northern states (NAERLS, 1982). This figure has been

increasing steadily ever since, with the help of irrigation especially in the drier parts of the north

(Sahel and Sudan). Average yield per hectare in the northern savannas on peasant farms is about 0.6

metric tonnes, while commercial farms average is about 2.0 metric tonnes/ha. Guinea corn, on the

other hand, is grown in an estimated 300,000 hectares of land north of the Niger and Benue rivers

especially in areas generally too dry for consistent and reliable maize production. Average yield in

both peasant farms and commercial setup is 0.40 metric tonnes/ha and 1.0 metric tonnes/ha

respectively. Varieties of these cereals (maize and sorghum) planted in these areas are both local

improved local and hybrids. Plant breeders in

I.A.R. (Institute for Agricultural Research, Ahmadu Bello University, Zaria) have produced

suitable varieties adapted to different ecological zones of the savanna where the crops are grown

Suitable yields of the improved crops have also been packaged. However, a number of constraints

(crop protection problems) militate against the production of those crops. These are discussed below

and solutions proffered on identified problems.

2.2 PROCESSING OF GUINEA CORN



9

In whatever produce is grown and harvested, it must be processed and store to make it

available all year round to meet consumer need and also to serve the growing need of an industries.

Anyanwu, (1999) say that processing consist mainly removing the husk and sometime

polishing the grain to get white. Aboada (1999) emphasized that crop processing constitute one of the

most importance introduction to the independent industries for the processing of Agricultural

products. Therefore, in developing country processing industries are often the most importance peace

maker of technical progress in agriculture. He further stated that crops processing start from the

operation of harvesting crops to the time it is ready for the consumer market.

It is difficult to say exactly where crop processing may stop with threshing winnowing and

polishing of guinea corn, but some extend to grinding. Guinea corn is grounded into flour food

technology some time start with overlap in flour milling and then goes on to preparation of dough and

baking into bread.

Curtis (1996) stated that Guinea corn is grown primarily for human consumption in the form

of flour or used in the brewing of beer. Many food items are produced from the flour, but the most

common one in Nigeria is tuwo, made by stirring it in hot water and allowing the thick paste to coo

and get.

Vickery (1997) stated that guinea corn can be processed for brewing beer which is rich in

vitamin B the grain are soaked in water and allowed to germinate when they are dried and grounded

into milk. The milk is mixed with water and the mixtures are allowed to ferment. This beer cannot be

kept as it soon goes soar. The local names are called Burukutu.

Fisher, (1999) said that processing are done mostly to remove or destroy harmful substance

naturally presents, for instance cassava contain prussic acid in sufficient amount which are poisonous

and it has to be processed and treated before it can be eaten.



10

Netting (1998) viewed that cereal, porridge made from guinea corn through processing

constitute 60-75% of all meals in traditional hill village where it is the dominant crop.

Adeyanju (1999) said that guinea corn is processed to important starchy food for human

consumption, particularly in Northern Nigeria and it is also used in feeding livestock. The smaller

seed varieties and the bran offered food for all classes of livestocks. The dry leaf and stem form

useful roughages for cattle and horses. The well-mature plant can also be used as green fodder or

silage.

It is however, unsafe to feed the young animals, since they contain hurrine, a cyanogenetic

glycoside which on hydrolysis produces hydrocyanic acid (H.C.N). This has been the cause of

occasional losses in grazing animals in parts of the Northern Nigeria. The glycoside occurs with the

germination plant.

2.3 LOSSES AS RESULT OF LACK OF STORAGE FACILITIES

Ajayi, (1996) stated that, one of the greatest problem facing agriculture in Africa is damage done

to attributed to poor processing facility. According to Alfred (1995), the principal aim of storage is to

control the rate of respiration transportation, pest and disease infection and to preserve the food in its

most useable forms for consumer most of food harvested in Nigeria is loosed because of inadequate

method of handling and storage, protection against such destructive agent like weather condition

insect rodents, and micro-organism. It is necessary to maintain the quality of the harvested crops. The

traditional method of storage include: -

i.

Rhombus or granary which is constructed with mud.

ii. Cribs which are constructed with cut trees and designed above the ground to prevent

rodents attack.

iii. Sun drying make damage associated with micro-organism impossible,

Modern method of storage help to reduce or prevent damages associated with organisms.



11

The methods are: -

i. Use of silos

ii. Use of toxic chemical

iii.

Using of sack which the products must be treated with repellent chemical.

Aiyegbayo (1999) stated that Guinea corn grain heads are cut off and tied in bundles these bundles

are left in the sun to dry, after which the grains are threshed.

2.4 IMPORTANCE AND REASONS OF STORAGE

Dugan and Rose (1997) stated that, crops are stored because of their value, he further stated

that, storage does not improve the quality of crops but ensure constant distribution of commodity. It is

very imperative to note that all effort toward increased production would be a mere waste of time and

energy if adequate facilities are not making available. As the nation move toward increased

production of food, there is a need for adequate storage facility to be provided.

Fisher and Bender (1999) noted that, there are several reason for processing, the most

important being the need to preserved food by method such as pasteurization, drying, freezing

smoking and salting. The second reason of processing is to improve the palatability of raw food stuff

which may not be effective in their original state, such as wheat, or oil seed and grain.

Sorghum (Sorghum bicolor L. Moench) is the king of cereals and is one of the important food

crops in dry lands of tropical Africa, India and China (Shobha et al., 2008). India ranks second in the

world for sorghum production and first with respect to many regionally important crops like millets

and pseudo-cereals. Sorghum is the principal staple food of Maharashtra, and is also an important

food of Karnataka, Madhya Pradesh, Tamil Nadu and Andhra Pradesh. Sorghum can be milled to

produce starch or grits (semolina) from which many ethnic and traditional dishes can be made. The

most common products are leavened and unleavened breads, porridges, boiled grains and steam

cooked products such as couscous. Sorghum flour also makes an excellent fry coating for fish



12

chicken and beef. Sorghum is also used in the preparation of several snacks and for popping

chewing, and malting (Rao and Murty, 1981).

There is a considerable variation in sorghum for levels of proteins, lysine, lipids,

carbohydrates, fiber, calcium, phosphorus, iron, thiamine, and niacin (Chavan et al., 2009). Sorghum

has chemical composition similar to or better than rice and wheat in some respects. The grains

contain high fiber and non-starchy polysaccharides and starch with some unique characteristics

Protein quality and essential amino acid profile of sorghum is better than many of the cereals.

Sorghum in general is rich source of B-complex vitamins.

Maize (Zea mays L.) and Guinea corn (Sorghum bicolor (L) Moench) are important food

crops in Nigeria, widely grown in the savanna regions of the country. These crops form the staple

foods for most of the population especially in areas adaptable for their production. Green maize (fresh

grains) is eaten roasted or boiled on the cob. The ripe grains (of maize or sorghum) are cooked in

combination with pulses or milled and boiled as porridge (Yoruba = Eko, Hausa = Kamu, Ibo =

Akamu). Sorghum (Guinea Corn) uses vary from drinks to tuwo. The stems are used for fuel and

building of fences and local huts. Maize and guinea corn are used as basal ingredients of livestock

feeds. They are rich in Carbohydrates. In spite of the importance of these cereals as sources of food

for human consumption, their production is concentrated in the hands of peasant farmers whose

average hectarage is very small, approximately 0.5 1.0 hectare per farmer. The technologies are

basically traditional farming methods and systems.

2.4 Uses of Sorghum

Victery and Vickerry (1999) said that, sorghum grain can be milled and polished like rice

when it losses much of the little protein it contain. Unmilled grain is made into whole meal flour for

use in porridge paste or dough by mixing with water. It can also be mixed up to 15% percent with

wheat flour to make bread. Sorghum grain is also use for brewing beer which is rich in the Vitamin



13

B the grain are soaked in water and allowed to germinate, when they dried and ground ed into milk

The malt is mixed with water after, which are cooked and allow to ferment. This beer cannot be kep

as soon as it goes soar. It is known as Burukutu.

He further said, the grain can as well processed for making of palp and concentrated animals

feed. The most common important of the grain is for tuwo, made by stirring it in hot water.

Guinea corn (Sorghum bicoloo (2) inoench) is one of the major cereal crops widely grown in

Nigeria and a very important staple food for the populace particularly in the Northern part of the

country (Tashikalma et al, 2010). The Nigerian sorghum production was 11.5 tons in 2010 and

forecast was 11.7 tons in 2011 (USDA, 2010). The crop yield has increased because of the acceptance

by farmers of improved varieties developed by local research institutes. There are various traditional

food preparations of guinea corn.

Boiled guinea corn is one of the simplest uses and small corneous grains are normally desired

for this type of food product. The whole grain may be ground into flour or decorticated before

grinding to produce either airborne particles product or flour, which is then used in various traditional

food (Leder, 2004). It is also used a very valuable industrial crop for non-alcoholic drink as well as

confectionary industry in Nigeria (Bayengunhi and Fraser, 2009).

Maize (zea mays L) are guinea corn (sorghum bicolor (L) moenchi are important food crops

Nigeria, widely grown in the savannah regions of the country. These crops form the staple food for

most of the population. Green maize (fresh grains) is often roasted or boiled on the cob. The ripe

grains (of maize cd sorghum) are cooked in combination with pulses or milled and boiled as porridge

(Yoruba, Eko, Hausa, Kamu, Igbo = Akamu c. Sorghum (Guinea corn) uses very flour drinks to

tuwo. The stems are used for fuel and building of fences and local huts maize and guinea corn are

used as basal ingredients of livestock feed.



14

They are rich in carbohydrates. Inspite of the importance of these cereals as sources of food

for human consumption their production is concentrated in the hands of peasant farmers where

average hectares is very small, approximately, 0.5 1.0 hectares for farmers. The technologies are

basically traditionally farming methods and systems.



15

CHAPTER THREE

3.0 RESEARCH METHODOLOGY

This chapter deals with the various methods adopted during the research work for data

collection, presentation and analysis of data used for this work. These include the study area, the

population needed for data analysis as well as limitation of the study. Questionnaires were used for

the purpose of this write up and properly presented and analyzed.

3.1 AREA OF STUDY

Donga Local Government is one of the sixteen local governments in Taraba. It was created in

(1991) by Ibrahim Babangida regime. The local government is situated between latitude 7oN and 8

oN

and latitude 13oN 15 E to14

oS respectively. The local government covered the total land mass of

about 422, 912 people and out of these 180, 446 people are male while the remaining are female, in

regard to the record of 1999 population census and most of these people are farmers.

Donga local government is bounded in the South West by Takum Local Government, North

East by Bali Local Government, South East and by Kurmi local government.

The people found in this local government are made up of tribes below: - Itchen, Jukun

Kpanzon, Chamba, Fali and Tiv tribes. The major occupation of people of the area include: farming

fishing and black smiting. The kinds of crops grown in this local government are rice, guinea corn

yam, cassava, maize, millet, bemused soya beans and Bambara nut.

Some common problems that retard the development of agriculture in this local government

are: poor transportation, lack of education (illiteracy) over population, flooding of water which

consequently destroyed crops. Donga local government is situated in the south east part of Taraba

State in a high land at the bank of river Suntai which originated from the republic of Cameroun. The

vegetation of the local government is guinea savannah.



16

The soil requirement ranges from sandy, loam which is alluvial, raining season start from the

month of March to late October and dry season start as from the month of November to February

The area is cold from September to January and hot as from February to April.

3.2 Population/Sample Size

This deals with the number of people used during the research and the method adopted in

getting them. In this regard 40 people were used both illiterate and literate farmers randomly 8 people

in Akete ward, 6 people in Asibiti ward, 6 people in Gayama ward, 6 people in Kumbo ward and 6

people in Suntai ward category of both literate and illiterate farmers.

3.3 Techniques/Tools for Data Analysis

Questionnaires were used during this research work for data collection, that was the only way

researcher choose to obtained available information needed for the work from wider scope in every

limited period of time. Despite, six wards were used, only one set of comprehensive questionnaire

was set up for both the six wards.

Twenty (20) questions were drawn as research tools where six (6) questionnaires were

randomly distributed to four (4) wards and eight (8) wards. The questions were multiple choices, a

respondent was restricted to select among the options provided and also fill in blank spaces where

necessary.

The statistical tools for data analysis adopted in this research work was the percentage the

highest score per question where considered significant for the research purpose and the rest consider

insignificant in this research work.

3.4 Limitation of the Study

Information for this project was not easy to get, it was very difficult due to getting access to

extension agents for communication hence they are not available in the study area, but they can only

be found in the local government headquarter, even there, they are not stable in the place of work.



17

Secondly, illiterate farmers could not speak English Language as such, it was very difficult for them

to ticked the questions, I have to explained to them in a local language to enable them to respond to

the questions.



18

CHAPTER FOUR

4.0 RESULTS AND DISCUSSION

This chapter presents the data collected from the questionnaires administered. This

presentation is based principally on the general specific objective earlier stated for this research work.

Table 4:1: Sex of Respondents

Sex Frequency Percentage %

Male 19 47.5

Female 21 52.5

Total 40 100

Source: Field Survey, 2014.

Table 1 above indicated that 47.5% of the respondents are male while 52.5% are female. This

shows that female participated more than male in the storage and processing of crops. This is due to

availability of land, storage and processing facilities.

Table 4:2: Educational Background of the Respondents

Educational Level Frequency Percentage %

Literate 33 82.5Illiterate 7 17.5

Total 40 100


Table 4.2 above indicated that 82.5% of the respondents are literate. Degree holders were 25

while primary school attendance was 8. Whereas 17.5% of respondents were illiterate. This shows

that literate farmers participated more than illiterate in storage and processing of guinea corn. This is

due to availability of processing and storage facilities.

Table 4:3: Duration of Respondents in the processing

Years Frequency Percentage %

1-40 years 30 50

1-10 years 6 301-3 years 4 20


Table 4.3 above indicated duration of respondents in the processing and storage industry of

guinea corn, 50% spent between 1-40 years while 30% spent between 1-10years another 20% has

exhausted between 1-3 years.



19

This is to prove the fact that the importance of processing and storage of guinea corn has

made the respondents to spend many years in the storage and processing activities.

Table 4.4: The storage method often used in the area

Storage Methods Frequency Percentage %

Traditional 23 57.5%

Modern 10 25.0None 7 17.5

Total 40 100


Table 4.4 above contains information concerning method of storage often used by

respondents, 57.5% of the respondents used traditional method while 25.0% dont use both traditiona

and modern method of storage. This shows that majority of the population in the area engaged in

traditional method of storage. The reason is because it is very cheap to practice.

Table 4.5: Respondents viewed on cribs as storage structure

Option Frequency Percentage %

Yes 35 87.5

No 5 12.5Total 40 100


Table 5 above shows 87.5% of respondents use cribs while 12.5% of the respondents dont

this shows that greater proportion of this population in the study area used cribs for proper storage of

guinea corn in order to avoid damage from pest and climatic condition.

Table 4.6: Processing of Guinea corn to brewing beer.

Option Frequency Percentage %Yes 36 90

No 4 10

Total 40 100


The question on whether guinea corn can be processed to brewing beer in the respondents

area or not, is expressed in table 6 above. Findings indicated that 90% of the respondents agreed that



20

guinea corn is used to processed brewing beer while 10% of the farmers in the study area processed

guinea corn to brewing beer in the order hand, minority disagreed. To them, guinea corn can only

used as food, cereal porridge respectively.

Table 4.7: Processing of Guinea corn to cereal porridge


Yes 32 80

No 8 20

Total 40 100


Question on whether guinea corn can be processed to cereal porridge in the respondents area or not, is

indicated in table 7 above. Findings proved that 80% of respondents agreed and 20% of the

respondents disagreed. To them, Guinea corn is processed to different kind of food which served the

major function of human body.

Table 4.8: Mixing 15% of Guinea corn flour with wheat flour for making bread


Yes 37 92.5

No 3 7.5

Total 40 100


Table 8 above questioned on whether wheat 15% of guinea corn flour can be mixed of bread

in the respondents area or not. Research proved that 92.5% of respondents in the study area while

10% disagree. This shows that majority of population in the study area mixed guinea corn flour with

wheat flour for making bread. Minority do not, because of lack of technical know-how and financial

constraints.

Table 4.9: The problem facing processing and storage of guinea corn

Problem Frequency Percentage %

Lack of facilities 15 37.5Technical Know-how 8 20.0

High cost of equipment 17 42.5

Total 40 100




21

Table 9 above shows the problem encountered by the respondents that practice storage and

processing of guinea corn. The table indicated that 37.5% of respondents complained of lack of

storage and processing facilities followed by 20% of respondent complained of lack of technical

know-how involved in processing and storage guinea corn while 42.5% are facing the problem of

high cost of storage and processing facilities. However, above problems has identified by respondents

as major problem that retard processing and storage of guinea corn in the study area.



22

CHAPTER FIVE

5.0 SUMMARY, CONCLUSION AND RECOMMENDATION

5.1 Summary of Major Findings

The processing and storage of guinea corn in Donga Local Government aimed at identifying

problems facing guinea corn processing and storage. However, it concern mostly with result obtained

from the distributed questionnaire which had recovered after filling the option or blank spaces where

required.

Finding showed that female participated more actively in processing and storage of sorghum.

Beside shows that farming processes has dominated by female. Result obtained showed that, there is

high degree of literacy in Donga Local Government moreso, this shows that technically involved in

processing and storage of guinea corn can easily be carry out without much problem.

Findings showed that guinea corn can be processed to brewing beer through grinding of

soaked guinea corn that are germinated which would be added with water and filtered, and cooked for

three days to ferments.

Moreso, guinea corn can also processed to cereal porridge, bread etc. Majority of respondents

showed that guinea corn cab be processed to flour which are used for cooking food in Northern

Nigeria.

However, problem retarding the processing and storage of guinea corn are: - lack of

processing and storage facilities, technical know-how, high cost of equipment. These problems above

has identified as major difficulties facing processing and storage of guinea corn in Donga Loca

Government Area.



23

5.2 Conclusion

The result obtained in this research work showed that effective extension services, provision

of required inputs and adequate government attention would most likely lead to adequate processing

and storage habit.

As a result of the findings, the following conclusions were drawn good processed and well stored

sorghum has many connections with poverty alleviation.

Processing and storage of guinea corn contribute so much to employment opportunities in

Donga Local Government. Good processed and well stored sorghum attract more capital for the

development and modernization of basic infrastructure in Donga Local Government Area. Processing

and storage of sorghum should be encouraged improved and promoted.

5.3 Recommendation

No serious government will fold her arms and expecting her project to be executed by

different person else. In view of the above, considering the importance of guinea corn as the source of

food and contribute immensely to poverty alleviation, I therefore recommend as follows: -

i.

Government should ensure that necessary processing and storage facilities should be made

available to farmers all the time.

ii. Government should subsidize the cost of processing and storage facilities.

iii.

The extension agents should involve themselves more actively in teaching farmers

improved method or processing and storage of guinea corn.

iv.

Guinea corn should be harvested immediately when the crops yet matured to prevent

further pest and disease attack.

v. Rhombus, ware houses should be cleaned and disinfected properly before putting the new

harvested farm product into storage organs.



24

vi. The use of processing and storage chemical for treating or fumigation of the grain should

be strictly observed.

vii. Government should give loan to the farmers to elect modern processing and storage

techniques and facilities, this is done along way in reducing the yield loss.



25

REFERENCES

Aboabu, A. (1999): Food Production Technology. Publisher, Oxford University Press Ibadan

Nigeria. PP. 206209.

Ajayi, K. (1992) Crops Processing Technology Publisher, Oxford University Press, Nigeria, PP. 276.

Alfred, T.A. (1985): Tropical Agriculture. 4th

Edition Publisher, University of Lagos Printing Press

Nigeria, PP. 78 -79

Albert, (1987): Afrcian Farming Magazine Publsiher, Aniboye printing Press Lagos, Nigeria, PP 26-

27

Akinyosoye, (1992): Tropical Agriculture. 5th

Edition Publisher, Macmillan Printing Lagos, Nigeria

PP 9096.

Anyawu, A.E. and Anyawu, V.C. (1982) Certificate Agriculture for Schools and Colleges. Publisher

African Publications Badagary printing Press, Nigeria, PP 29.

Dugan, H. and Rose W.A. (1987): Storage of Crops Publisher, Longman Printing Press Onitsha,

Nigeria PP. 214.

Fisher Pathy and Arnol Bendar (1980): The value of food processing publisher Longman Green and

Company London, Pp. 143144.

Komolafe, M.F., Adeobola, A.A and Shaya J.J (1980): Agriculture Science for West School and

Colleges, 2nd

Edition Africa Publisher Badagry, Nigeria PP. 83.

Vickery, L and Vickery (1997) Plant Production of African. 1stEdition Publisher, African Publication

Badagry, Nigeria. PP 7482.



26

Abdi, A., E. Bekele, Z. Asfaw and A. Teshome, 2002. Patterns of morphological variation of

sorghum (Sorghum bicolor (L.) Moench) landraces in qualitative characters in North Shewa

and South Welo, Ethiopia. Hereditas, 137: 161-172.

Iqbal, A., B. Sadia, A.I. Khan, F.S. Awan, R.A. Kainth and H.A. Sadaqat, 2010. Biodiversity in the

sorghum (Sorghum bicolor L. Moench) germplasm of Pakistan. Genet. Mol. Res., 9: 756-764.

Leder, I., 2004. Sorghum and Millets. In: Cultivated Plants, Primarily as Food Sources, Fuleky, G.

(Ed.). Eolss Publishers, Oxford, UK., pp: 570-578.

Teshome, A., D. Patterson, Z. Asfew, K. Torrance and T. Arnason, 2007. Changes of Sorghum

bicolor landrace diversity and farmers selection criteria over space and time, Ethiopia. Genet

Resour. Crop Evol., 54: 1219-1233.



27

APPENDIX I

Department of Agric Technology

College of Agriculture,

P.M.B 1025, Jalingo

Taraba State

5th

August, 2014.

Dear Respondent,

Questionnaire

I am a final year student of the above department, undertaking research titled The Processing

and Storage of Guinea Corn (Sorghum) in Donga Local Government Area of Taraba State. A project

for partial fulfillment of the award of National Diploma (ND) in Agricultural Technology.

I need your assistance by ticking the options contained in this questionnaire or filling in blank

spaces where necessary, to enable me collect vital data for my research analysis. Information to be

provided must be confidential for the purpose of this study or research work.

I shall indeed be grateful, if my request would be given maximum attention.

Thanks,

Yours Faithfully,

COAJ/13/1025

ATSI BAKO



28

APPENDIX II

Questionnaire for Farmers

1. Indicate your sex a. Male [ ] b. Female [ ]

2. Your marital status a. Single [ ] b. Married [ ] c. Divorce [ ]

3. Local Government of Research a. Donga [ ] b. Farmer [ ] c. Takum

4. Tick your highest qualification a. Primary [ ] b. Farmer [ ] c. Degree [ ]

5. How many types of storage do you know? a. Traditional and modern storage [ ] b

Traditional and ancient storage [ ] c. All of the above [ ]

6.

Types of storage that is often used in your area is? a. Traditional [ ] b. Modern storage [ ] c

None of the above [ ]

7. For how long have you been in this area of production? a. 1-3 years [ ] b. 4-10 years [ ] c

1-40 years [ ]

8. What are the importance of storage? a. Storage prevent food wastage [ ] b. Storage makes i

possible for us to make food throughout the year [ ] c. Through storage, the farmers income is

improve [ ]

9. Why do you prefer one method of storage to another? A. because it is more prolific [ ] b

because it enhance adequate storage habit [ ] c. because it makes food to maintain high

percentage of it taste [ ]

10. Is it true that crib is used as storage structure? a. Yes [ ] b. No [ ]

11.

What are the social importances of storage? a. it provide food throughout the year [ ] b

Storage enable industries to function throughout the year [ ]

12. Which method of storage is more profitable? a. Traditional [ ] b. Modern [ ] c. None o

the above [ ]



29

13. What are economic gain do you derived from proper storage? a. It increases standard of

living [ ] b. Farmers income are improved through storage [ ]

14. Guinea corn is processed for brewing beer a. Yes [ ] b. No [ ]

15.

Sorghum can used for making local beer called Burukutu? a. Yes [ ] b. No [ ]

16. Processing of guinea corn consist mainly a. Removing husk to get white [ ] b. Polishing to

get white [ ] c. All of the above [ ]

17. Cereal porridge are made from guinea corn through processing. a. Yes [ ] b. No [ ]

18. Guinea corn flour can be mixed up to 15% with wheat flour for making bread. a. Yes [ ] b

No [ ]

19. Briefly explain how guinea corn can be used for preparation of alcoholic drink?

20. What are the problems militating the processing and storage of guinea corn in your area?

the processing and storage of guinea corn (sorghum) in donga local government area of taraba state

Documents

sorghum sorghum bicolor

storage of guinea corn

global sorghum production

important food crop

instance crop processing

important grain crop

guineacorn one1

manycountries food