Thesis Abstract

Abstract
Cereals are a vital component of the Nigerian diet and play a crucial role in the food security of the country. This study aimed to assess the current status of processing and preservation of cereals in Nigeria. A comprehensive review of existing literature, reports, and data was conducted to gather information on the processing and preservation methods used for cereals in the country. The findings of the study revealed that traditional methods of processing and preservation such as sun drying, grinding, and parboiling are still widely practiced in many parts of Nigeria. However, there is a growing trend towards the adoption of modern processing techniques including milling, fortification, and packaging. The use of machinery and equipment for processing cereals is increasing, particularly in commercial settings. Despite the shift towards modern processing methods, challenges such as inadequate infrastructure, high cost of equipment, and limited access to credit still hinder the widespread adoption of these technologies. Additionally, post-harvest losses due to poor storage facilities and inadequate preservation methods remain a significant issue in the cereal value chain. The study also highlighted the importance of improving food safety and quality standards in cereal processing and preservation. Proper hygiene practices, quality control measures, and adherence to regulatory standards are essential to ensure the safety and nutritional quality of processed cereals. Furthermore, the study identified the need for increased research and investment in the development of innovative processing and preservation technologies for cereals in Nigeria. Collaboration between government agencies, research institutions, and private sector stakeholders is crucial to drive innovation and improve the efficiency of the cereal value chain. In conclusion, the status of processing and preservation of cereals in Nigeria is characterized by a mix of traditional and modern methods. While there is a growing trend towards the adoption of modern processing techniques, challenges such as inadequate infrastructure, post-harvest losses, and food safety concerns persist. Addressing these challenges will require concerted efforts from various stakeholders to promote sustainable practices and ensure the availability of safe and nutritious cereals for the Nigerian population.

Thesis Overview

1.0 INTRODUCTION

Of all the plant on which man has depended for his food, cereal grains are by far the most important. Since recorded history, cereals grains are the seed by cultivated grasses that include wheat, corn, 0at, barley,Wheat flour is a critical and principal raw material in biscuit production its. Superiority over other cereals is due to the presence of gluten which inherently imparts all the essential qualities to their products. The absence of this simple protein in non-wheat flour makes them unsuitable as substitutes for wheat flour. Unfortunately, wheat is a temperature crop, therefore, our tropical climate does not favour its cultivation. Flour which has high gluten content are classified as a strong hard flour, and therefore produces a strong dough and thus a strong biscuit is produced (Richtea), while flour with rye, rice, sorghum and millet.

There are a number of reasons why cereals have been important in man’s diet. They can be grown in areas with diverse climatic and soil conditions. They give yield per acre (0.4ha) as compared to most other crops and once harvested, their excellent storage stability combined with their high nutritive valuers make them most suitable for storage.

They are easy to be packaged and transported and can be used to produce a large variety of high desirable foods both for man and animals.

Cereal grains are the most important source of the world’s total food. The grains are eaten in many ways, sometimes as a paste or other preparation of the seeds more often milled and further processed into flour, starch, oil, bran, syrup, sugar, etc. They are also used to feed the animals that provide us with meat, eggs, millet, butter, cheese and a host of other foods. Cereals grains are preserved in ways which make them to last long for processing.