Acceptability of Improved Varieties of Sorghum for Consumption in Northern Nigeria

Abstract

Farmers' acceptance of and preference for crop varieties depend to a large extent on consumption value and market price. Therefore, food quality considerations are crucial for extension of high-yield varieties. We explored whether several new sorghum of varieties that have been found to have high agronomic performance are acceptable for consumption by using them in two foods commonly prepared from sorghum (kamu and tango). All the improved varieties made acceptable kamu and tango. They met the expectations of consumers for colour, appearance, flavour, taste, and texture and did nor pose obvious processing and milling problems. There is a need to monitor these varieties and subject them to further consumer preference tests using quantitative techniques and the combined effects of the major factors that commonly affect acceptance of crops for production and use, namely, expected yield or income, labour requirement, technical feasibility, nutritional value, and acceptability to consumers.

Mathematical Modeling of the Price Volatility of Maize and Sorghum between 1960 and 2022

“…According to equation ( 2), the ARCH model models the "autocorrelation in volatility" by allowing the conditional variance of the error term, 𝜎 𝑡 2 , to depend on the value of the squared error that came before it. Because the conditional variance is only dependent on a single lagged squared error, the model above is called an ARCH (1).…”

“…Sorghum is known by several names such as guinea corn, Egyptian millet, Sudan grass, great millet, and other native names depending on the locality. It belongs to the grass family, often called sorghum bicolor [1]. Apart from being a source of food, Sorghum is also used for fiber, fodder, and the production of alcoholic beverages.…”

Pre-breeding of sorghum [sorghum bicolor (L.) moench] for drought tolerance in the semi-arid zones of Nigeria

“…Sorghum is regarded as a traditional food crop in this agroecologies. In Northern Nigeria, sorghum is consumed in various forms, including as a Tuwo (a thick porridge made from dry-milled, non-fermented grain flour eaten with soup), Kumu or Ogi (flour paste made by wet-milling after fermentation and cooked like a thin porridge), fermented pancakes and snack as roasted grain (Ega et al, 1992;NRC, 1996). Occasionally, sorghum grain is fermented for malting and used in preparing local brewing products.…”