Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 1, Part A
Impact of grain storage method on sorghum grain quality in Ethiopia: A review


Author(s): Arebu Hussen

Abstract: Sorghum (Sorghum bicolor L.) is the fifth most valuable cereal next to rice, wheat, maize, and barley. It belongs to the grass family, Gramineae. The three main components of grain are pericarp, endosperm and embryo. Sorghum is originated in Ethiopia or East central Africa as many scholars believed. Therefore, the objective of this paper is to review grain storage methods and their effect on grain sorghum quality. The majority of the people store sorghum grain in underground pits. Pits usually elevate grain moisture and storage temperature to levels that suitable for insect pests and fungi, causing grain spoilage. Information on pit environment, effects of storage methods on sorghum quality and postharvest losses of sorghum at different handling, transportation and storage areas are important factors. Sorghum and millet grains are mixed with wood ash and stored in clay pots in some countries of West Africa. Gotera, which is made of bamboo sticks, wood and/or mud are known storage material that store their seeds and grains in the aboveground bin in the central, northern, southern and western parts of Ethiopian farmers. Control of grain moisture is the first step toward successful storage. Other steps incorporate an integrated pest management strategy that includes sanitation, bin loading, aeration, and monitoring strategies is also necessary proven to reduce storage problems. Comparative studies of lining methods of the aboveground bins themselves also help identify the lining materials that would allow longer grain storability and maintenance of grain quality.

Pages: 40-45 | Views: 88 | Downloads: 59

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How to cite this article:
Arebu Hussen. Impact of grain storage method on sorghum grain quality in Ethiopia: A review. J Curr Res Food Sci 2021;2(1):40-45.
Journal of Current Research in Food Science