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 past
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 by
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 that
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 30m
3
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 months or 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 de- corticated 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 cool
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 grounded into milk.
The malt is mixed with water after, which are cooked and allow to ferment. This beer cannot be kept
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 7
o
N and 8
o
N
and latitude 13
o
N 15 E to14
o
S 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 82.5
Illiterate 7 17.5
Total 40 100
Source: Field Survey, 2014.
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 30
1-3 years 4 20
Source: Field Survey, 2014.
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 25.0
None 7 17.5
Total 40 100
Source: Field Survey, 2014.
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 traditional
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 12.5
Total 40 100
Source: Field Survey, 2014.
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
Source: Field Survey, 2014.
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
Option Frequency Percentage %
Yes 32 80
No 8 20
Total 40 100
Source: Field Survey, 2014.
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
Option Frequency Percentage %
Yes 37 92.5
No 3 7.5
Total 40 100
Source: Field Survey, 2014.
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 37.5
Technical Know-how 8 20.0
High cost of equipment 17 42.5
Total 40 100
Source: Field Survey, 2014.
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 Local
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. 206 209.
Ajayi, K. (1992) Crops Processing Technology Publisher, Oxford University Press, Nigeria, PP. 276.
Alfred, T.A. (1985): Tropical Agriculture. 4
th
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. 5
th
Edition Publisher, Macmillan Printing Lagos, Nigeria,
PP 90 96.
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. 143 144.
Komolafe, M.F., Adeobola, A.A and Shaya J.J (1980): Agriculture Science for West School and
Colleges, 2
nd
Edition Africa Publisher Badagry, Nigeria PP. 83.
Vickery, L and Vickery (1997) Plant Production of African. 1
st
Edition Publisher, African Publication
Badagry, Nigeria. PP 74 82.
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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
5
th
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 it
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 of
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?