The Food Research Institute (FRI) of the Council for Scientific and Industrial Research (CSIR) is researching into the cultivation, storage and consumption of millet in the country to unearth the crop’s value to nutrition and industry. “Work so far carried out has involved a survey to document the processing methods of millet, the characterisation of some varieties according to their physical, nutritional and starch pasting characteristics,” Mrs Abigail Andah, Director of FRI, said this when addressing a forum on the processing and promotion of millet consumption in Accra today. The forum was attended by 30 crop researchers, traders, food processors and equipment manufacturers.
Millet is the most expensive locally grown cereal in the country and the prime cereal in the preparation of most traditional foods in northern Ghana. Technologies used in its cultivation and processing in Ghana are said to be rudimentary and energy sapping. Mrs Andah said studies on the packaging and shelf-life properties of millet products are also underway. “The institute has also collaborated with researchers in neighbouring countries through the ‘West and Central African Millet Research Network ‘ in sharing ideas and comparing notes in research efforts in millet processing in the sub-region.” The director said the average total annual production of millet is 185,000 tonnes with an average per capita consumption estimated at 17.3 kilograms per person a year.
