Food Security
SORGHUM — (GUINEA CORN or MILLET).
■ World Bank warnings…..
■ FAO’s highlight on millet in 2023…..
……@ WufasAgronet, we are Food Security Advocates.
✅Earned ‘FAO’ Top Fan barge.
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✅Consultancy Services in Human Capital & Value Chain Development.
↔️WufasAgronet was a Brew Master & (Tech.Sales Mgr @ CCP- cereal conversion plant Cadbury Nig Plc.)
SORGHUM
This is the most widely cultivated cereal in Nigeria – It can be grown in areas of 20 inches of rainfall per annum, but it grows best in districts of 35 – 50inches of rainfall.- It requires high but regular rainfall for its growth during its period of growth and hot dry weather for the seed to ripen ( seasonal rainfall).
NUTRIENTS COMPOSITIONS.- Sorghum (guinea corn )is very valuable concentrate for man and livestocks.
Protein content of guinea corn is richer than that of maize but lower in soluble carbohydrate, oils and minerals matter.
Protein -14.28, Carbohydrate – 76, Oil 32%.
As for all cereals, protein of Sorghum is of a fairly low Biological value it is deficient in dry tryptophan and lysine.it also has good amount of Iron but low in Calcium -Ca,Copper-Cu , Sodium- Na and Chlorine – Cl.
If the bran is removed it becomes deficient in group B vitamins.
NUTRITIONAL & INDUSTRIAL USES
It contributes greatly as a staple food in the northern axis of Nigeria, a highly starchy food which therefore contributes a source of energy in the diet.it is home ground and meal boiled into porridge known as kunu Zaki. It is also made into Tuwo- ndawa .
LIVESTOCK FEED.- The bran afford excellent food for all classes of livestock.
The dried leaves and stems also serves as roughage for livestock, the young green Sorghum plant contain a substance DITURIN which on hydrolysis yield HCH (hydrogen Cyanide). This is the cause of Occasional looses -death in grazing animals in the northern states.
INDUSTRIAL USES.
■BREWING – Sorghum is a major adjunct in beverage brewing in either malted or unmalted form. Major brewing industries use it as ‘local content’
■ GLUCOSE – Syrup & powdered. Glucose syrup is being produced by a major multinational industry here in Nigeria exploiting the abundance of carbohydrates (about 76%) in Sorghum grains. Used by Breweries and Confectionery.
■ Local brewing business in PITO & BURUKUTU is thriving , but with no foreseeable improvement in the Standard Operational Procedure SOP.
▪ Other uses – Livestock feed.
WORLD BANK’S WARNING TO NIGERIA.
In 2017, the World Bank had projected that despite not being a major producer of greenhouse gases, Nigeria and some other African countries are vulnerable to climate change and this could increase the global poverty headcount by more than 100million people by 2030, with large countries such as Nigeria risking major threats such as food insecurity. It projected that Climate Change in Nigeria will lead to a reduction of major food production such as MILLET by 20% by 2050, thereby leading to food insecurity with resultant conflicts such as the ongoing herdsmen/farmers crises.
……… Sorghum processing…. to be continued
At Wufasagronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain development consultancy. Training the teeming youthful population in Ethics / SOP in Food Processing Technology. Enhancing global competitiveness and International Best practices.
Contact us: email- wufasagronet@gmail.com
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
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-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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