Food Security
WORLD WHOLE GRAIN DAY “CEREAL” 19TH NOVEMBER- update
■ Due to high carbohydrate content , the Value chains of cereal are:
•Saccharified to produce Glucose (when concentrated),
• Brewed to produce Ethanol, Distillates or Beer
• Propagated by budding under aerobic conditions to produce Baker’s Yeast.
• Milled to give flour for food and
• Livestock feed.
…..@WufasAgronet , we are Food Security Advocates.
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✅Member NAAJ , IFAJ & AFAN.
MORPHOLOGY OF A WHOLE GRAIN:
—- EPICARP
—- PERICARP
—- ENDOSPERM
—– EMBRYO
The major characteristics of cereal grain is that the endosperm is larger than other components of the grain.
CEREALS belong to the family of grasses called GRAMINACEAE , is a major source of Carbohydrate . Different types of cereals we have are: Maize, Millet, Barley, Rice, Sorghum, Wheat etc . The grain seed is a store house of nutrients for the young plants containing protein, carbohydrate, fats, minerals salt, vitamins and water. Cereals are used extensively as foods globally , the nutrients composition are : Carbohydrate 59-79% , Water 10-12, Protein 7- 13% and Fat 1.0- 5.4%. Cereals also contain minerals such as phosphorus, calcium and iron . Also vitamins are B1 & B2 (thiamine & riboflavin ). Cereals contains vit.A, yellow cereals – yellow maize. Vit A is derived from a pigment called CAROTENOID. plants that doses’t posses carotene will lack vit A.
The protein differs in quality and quantity among the various cereals endosperm’s matrix . Carbohydrate present in cereals is commonly in the form of starch. In the outer part (exterior) we have cellulose. Starch is relatively soluble. The fat content vary from very low quality in Rice to fair amount in maize, vitamins, minerals, calcium, phosphorous and iron are present too. Phytic acid is present and phosphorus which renders the minerals insoluble therefore cannot be assimilated by the body.
All cereals can be grinded to yield flour. Wheat and Rye are used in bread baking. Barley is important cereal economically used in the brewing industries , useful to man and livestock . The limiting Amino acids are deficient in cereals are lysine showing the greatest deficiency in creals. Whole cereal grains are deficient in vit A and vit C with the exception of yellow maize which contains carotene.
ECONOMIC IMPORTANCE
▪ WHEAT – Before the escalation of hostilities between Russia and Ukraine , Flour Mills of Nigeria import about 4.5mmt (70%) of wheat annually while about 30% is sourced locally from 8 Northern states of kano,Jigawa, Bauchi,Kebbi, Sokoto, Adamawa etc.
The local production is plagued by insecurity that claimed many farmers lifes. While many are ceased up in the Internally Displaced People’s camps (IDP).
BACKWARDS INTEGRATION
Amongst Foreign Direct Investment (FDI) an agric actor is a major Flour Mill company subsidiary of an Asian Agricultural outfit who are accelerating Wheat development plans to reduce reliance on the importation of the commodity .
• The project is addressing the various topographical and climatic challenges of growth in local wheat industry , aiming to produce wheat varieties that suit the local landscape and adopting community based seed multiplication model to ensure that the nation provides wheat in sufficient quantity to cater for local needs in foreseeable future.
▪ RICE- Consumption rate in Nigeria is about 7mmt while about 57% is produced annually courtesy Anchor Borrower’s scheme.
▪ MAIZE – Yeild per hectare is very low in Africa while production couldn’t match the growth rate . In Nigeria demand is about 15mmt while actual produced is 10.5mmt , 60% of total produced is used for livestock feed. Importation is imminent to subsidise homegrown.
Nigeria is number 1 grower in Africa and 13th in the world (this may not be unconnected with the agronomy. ) the Asian countries have developed superb agronomy. In Nigeria , Yeild per hectare is 1.6mt while in Kenya and Ghana it’s about 2mt but Nigeria has very large Landmass. In 2017 the value of Nigeria maize was estimated at $6bn or 25trillion Naira (IITA).
WHOLE GRAIN CEREAL is a major important contributor to the nutritional development and contribute to national revenue pool.
● The concerned authority in Nigeria should scout for more FDI in CEREAL development to push Nigeria closer to achieving food production SELF SUFFICIENCY in quick time. In line with the Federal Government’s Economic Development Agenda.
At Wufasagronet, we are Competent and Reliable Food Technologists into Human Capital Development Consultancy in Postharvest handling / Value Chain development. Training the teeming youthful population, unemployed & underemployed graduates in Ethics of Food processing enhancing International Best practices and global competitiveness. We are Core Working Group in the thematic area of nutrition.
Contact us: email WORLD WHOLE GRAIN DAY “CEREAL” 19TH NOVEMBER- update@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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✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-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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