ANALYSIS ON THE STATUS OF PROCESSING AND PRESERVATION OF CEREAL IN NIGERIA
- Project Research
- 1-5 Chapters
- Quantitative
- Simple Percentage
- Abstract : Available
- Table of Content: Available
- Reference Style: APA
- Recommended for : Student Researchers
- NGN 3000
BACKGROUND OF STUDY
Cereal grains are by far the most significant plants for humans to eat out of all the other kinds of plants that may provide sustenance. Cereal grains are the seeds produced by cultivated grasses such as wheat, corn, oat, barley, rye, rice, sorghum, and millet. Cereal grains have been around since recorded history began. According to Bedassa and Krishnamoorthy (2017), cereal has been an essential part of the diet of early humans for a variety of different reasons. They are able to be cultivated in regions that have a wide range of meteorological and soil conditions. When compared to the majority of other crops, they have a higher yield per acre (0.4 ha), and once they have been harvested, they have a superior storage stability, which, when paired with their high nutritional content, makes them most appropriate for storage. They are simple to package and transport, and they have the potential to be utilized in the production of a wide variety of meals that are very desired for both humans and animals.
Historically, cereal grains constitute the most significant contributor to the overall food supply of the planet. Ingawa (2019) asserts that the grains can be consumed in a variety of ways, including as a paste or another preparation of the seeds; however, they are most commonly milled and further processed into flour, starch, oil, bran, syrup, sugar, and other such products. They are also used to feed the animals that supply us with meat, eggs, grain, butter, cheese, and a variety of other goods. These animals give us with a variety of meals. Cereal grains are maintained in a manner that allows them to remain used for longer periods of time during the processing stage. It was predicted that a total of three million and a half hectares of land in Nigeria was devoted to grain production (Edache 2019). Traditionally, output was from 0.4 to 1.7 tonnes per hectare, but with improved techniques and higher inputs, the yield may be as high as 4 to 5 tonnes per hectare. Historically, production ranged from 0.4 to 1.7 tonnes per hectare.
In Nigeria, cereal is the most significant type of cereal, and it may be cultivated either as a vegetable in people's backyards or on farms (Habibullah and Isma’il 2018). The industry of selling roasted and boiled grain is growing all throughout Nigeria, and it is providing work for hundreds of thousands of young girls and women. Despite the fact that it is only a part-time job and only available at certain times of the year, it is nevertheless an essential source of income for the hawkers. Additionally, cereal is commonly processed into a broad range of food beverages, including pap and "Kunu," amongst others.
Additionally, grain is utilized in the production of baked goods such as "masa" cakes. On the other hand, the most common usage of grain in Northern Nigeria is to make a dish called "tuwo." It is also the primary source of energy in the feeds that are given to cattle and poultry. It is possible to harvest the growing plant and turn it into silage or hay for the purpose of feeding it to cattle and other ruminants (Habibullah and Isma’il 2018). As a result, the processing and preservation of cereals provides job opportunities for people, as well as food and beverages for humans, as well as feed for poultry and cattle.
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