Food Science Research Journal

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Commonly Used Storage and Primary Processing Techniques for the Selected Food Grains in Scarce Rainfall Zone of Andhra Pradesh


Affiliations
1 Department of Foods and Nutrition, College of Home Science (PJTSAU), Saifabad, Hyderabad (Telangana), India
     

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Present study was aimed at examining different storage and processing techniques used by farmers in the scarce rainfall zone of Andhra Pradesh. A total of 30 farmers (Maize, Bengal Gram, groundnut and Jowar growing) were purposively selected for the present study by adopting the purposive sampling method. The results found that 100% of farmers used gunny bags for storage of grains and 63 per cent of farmers have utilized the Cold storage facility to store their produce. The farmers stored the maximum quantity of grains for home consumption. The common primary processing techniques used by farmers were dry milling, wet milling and popping for selected grains. Finally, it can be said that nutritional quality of grains is influenced by pre-processing treatments and processes which retain all parts of whole grains as beneficial for health and consumption of highly refined products should be discouraged.

Keywords

Food Grains, Cereals, Legumes, Maize, Groundnut, Jowar.
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  • http://dx.doi.org/10.1017/S0954422410000041


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  • Commonly Used Storage and Primary Processing Techniques for the Selected Food Grains in Scarce Rainfall Zone of Andhra Pradesh

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Authors

S. Vahini
Department of Foods and Nutrition, College of Home Science (PJTSAU), Saifabad, Hyderabad (Telangana), India
K. Uma Devi
Department of Foods and Nutrition, College of Home Science (PJTSAU), Saifabad, Hyderabad (Telangana), India

Abstract


Present study was aimed at examining different storage and processing techniques used by farmers in the scarce rainfall zone of Andhra Pradesh. A total of 30 farmers (Maize, Bengal Gram, groundnut and Jowar growing) were purposively selected for the present study by adopting the purposive sampling method. The results found that 100% of farmers used gunny bags for storage of grains and 63 per cent of farmers have utilized the Cold storage facility to store their produce. The farmers stored the maximum quantity of grains for home consumption. The common primary processing techniques used by farmers were dry milling, wet milling and popping for selected grains. Finally, it can be said that nutritional quality of grains is influenced by pre-processing treatments and processes which retain all parts of whole grains as beneficial for health and consumption of highly refined products should be discouraged.

Keywords


Food Grains, Cereals, Legumes, Maize, Groundnut, Jowar.

References