ABSTRACT
and uninfested maize were hand-picked, in moisture proof package and disinfested in the deep freezer for 96 hours. Thirty-six sets (500g per set) of disinfested maize were weighed into prepared containers.
Each set of maize was infested with 200 live maize (Sitophilus zeamais). The weevils were reared on whole maize at room inside a plastic bucket covered with muslin cloth.
Graded levels (0 to 10%) of coarsely ground spices Monodora myristica and Piper guineense were introduced into the infested maize samples. The content was mixed and covered with cotton material held in place with rubber bands.
Contents were stored for a period of one month. Protein content of the stored samples was monitored weekly. Results show that significant differences (P<0.05) existed between samples.
After storage treated samples were analysed for the effect of the spices on seed viability and extent of damage done by the weevils. Results show that Piper guineense offered more protection to the maize grains than Monodora myristica.
TABLE OF CONTENTS
Title page – – – – – – – – – i
Certification – – – – – – – – – ii
Dedication – – – – – – – – – iii
Acknowledgement – – – – – – – – iv
Table of content – – – – – – – – v
List of Tables – – – – – – – – – vi
List of Figures – – – – – – – – – vii
Appendices – – – – – – – – – viii
Abstract – – – – – – – – – ix
CHAPTER ONE: INTRODUCTION
1.1 Cereals – – – – – – – – – 1
1.2 General Objective – – – – – – – 3
1.3 Specific Objectives – – – – – – – 3
1.4 Justification for the Study – – – – – – – 4
CHAPTER TWO: LITERATURE REVIEW
2.1 World Maize Production – – – – – – 5
2.2 Maize and the Developing World – – – – – 6
2.3 Maize Storage – – – – – – – – 8
2.4 Chemical Composition – – – – – – – 10
2.4.1 Carbohydrate – – – – – – – – 10
2.4.2 Protein – – – – – – – – – 10
2.4.3 Lipids and Related Compounds – – – – – – 10
2.4.4 Minerals – – – – – – – – – 11
2.4.5 Vitamins – – – – – – – – 11
2.4.6 Pigments – – – – – – – – – 11
2.5 Uses of Maize – – – – – – – – 12
2.6 Post harvest Losses in Maize – – – – – – 13
2.7 The Maize Weevil – – – – – – – 14
2.7.1 Ecology – – – – – – – – – 14
2.7.2 Damage – – – – – – – – – 14
2.7.3 Life History – – – – – – – – 14
2.8 Harmful Effects of Synthetic Pesticides – – – – 15
2.9 Higher Plant Products as Alternatives to Synthetic Pesticides – – 17
2.9.1 Monodora myristica – – – – – – – 18
2.9.2 Piper guineense – – – – – – – – 19
CHAPTER THREE: MATERIALS AND METHODS
3.1 Materials – – – – – – – – – 20
3.2 Preparation of Samples – – – – – – – 20
3.3 Culturing of Weevil – – – – – – – 20
3.4 Preparation of Spices – – – – – – – 20
3.5 Storage of Maize – – – – – – – 20
3.6 Proximate Analysis – – – – – – – 21
3.6.1 Determination of Moisture Content – – – – – 21
3.6.2 Determination of Ash Content – – – – – – 22
3.6.3 Determination of Crude Protein – – – – – – 22
3.6.4 Fat Determination – – – – – – – 23
3.6.5 Crude Fibre Determination – – – – – – 24
3.7 Damage Assessment – – – – – – – 25
3.8 Seed Viability – – – – – – – – 25
3.9 Production of Maize Products – – – – – – 26
3.9.1 Production of Fermented Maize Product – – – – 26
3.9.2 Toasted Corn Production – – – – – – 27
3.10 Sensory Evaluation – – – – – – – 27
3.11 Statistical Analysis – – – – – – – 28
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Proximate Composition of Untreated Maize sample before Storage – 29
4.2 Effect of Spice Treatment and Storage Time on Protein Content of Maize- 33
4.2.1 Effect of Concentration of Monodora myristica and Storage
Time on Protein content of maize – – – – – 34
4.2.2 Effect of Concentration of Piper guineense and Storage time on Protein
Content of Maize – – – – – – – 36
4.3 Effect of Spice Treatment on Seed Viability after Storage – – 37
4.4 Effect of Spice Treatment on Damage of Maize by Weevil during Storage 38
4.5 Sensory Quality of Products from Spice Treated stored Maize – – 40
4.5.1 Sensory scores of Pap Produced from spice Treated stored
Maize Sample – – – – – – – – 40
4.5.2 Sensory Scores of Toasted Corn Produced from Spice Treated
Stored Maize Samples – – – – – – 42
CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion – – – – – – – – 44
5.2 Recommendation – – – – – – – 45
REFERENCES – – – – – – – – 46
APPENDICES – – – – – – – – 50
INTRODUCTION
Cereals are monocotyledons belonging to various tribes of the grass family and they constitute various crops which serve as industrial raw materials and staple foods the world over. World cultivated cereals include wheat, maize, rice, barley, oat, rye sorghum, millet, among others.
Some of the important characteristics of cereals include the following, high carbohydrate, low fat, and a fair content of protein. The functionality of these components in the different cereals determines, to a large extent, their uses as food and industrial raw materials.
(Enwere, 1998). Structurally, there are a few important features that cereals have in common and these form the basis for subsequent milling and processing operations.
All cereals are plant seeds and as such contain a large centrally located starchy endosperm which is also rich in protein, a protective outer coat consisting of two or three layers of fibrous tissue, and an embryo or germ usually located near the bottom of the seed (Ihekoronye and Ngoddy, 1985).
Cereals have an easy-to-preserve advantage over other plant crops, in their being able to dry to a safe moisture level naturally in the field.
In humid environments, cereals can be dried by artificial means. For the safe storage of cereal, the following conditions need to be implemented.
(1) Grains must be dried to an appropriate moisture content within a reasonable period for safe storage.
(2) Grains, once dried to a safe moisture level must be protected from excessive moisture generation and uptake.
(3) Grains for storage must be made free of insect pests by pre-storage chemical or physical treatment followed by insect proofing to suppress insect proliferation or attack (Okaka 2005).
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