Postharvest physiology and storage of cereal crops in sub-Saharan Africa: A mini review

Authors

• Salamatu A.S., Department of Food Science and Technology, Bayero University, Kano, Nigeria
• Dandago M.A., Department of Food Science and Technology, Aliko Dangote University of Science and Technology, Wudil, Kano State, Nigeria
• Nassarawa Sanusi Shamsudeen, Department of Food Science and Technology, Bayero University, Kano, NigeriaFollow
• Falmata A.Z., Department of Food Science and Technology, Kaduna Polytechnic, P.M.B. 2021, Kaduna, Kaduna State, Nigeria

Abstract

Cereal crops are a vital component of food security in Sub-Saharan Africa (SSA), providing essential nutrients and calories to millions of people. Despite their importance, significant postharvest losses occur due to inadequate handling and storage practices, which are exacerbated by the region's challenging environmental conditions. This review examines the postharvest physiology of major cereal crops such as maize, sorghum, millet, and rice and their storage challenges in SSA. It discusses the physiological changes in cereals after harvest, including fluctuations in moisture content, respiration rates, and nutrient degradation. The review highlights the critical role of moisture management, the impact of respiration on grain quality, and the influence of biological processes on shelf life. Traditional storage methods and modern solutions are evaluated, with a focus on how they can be optimized to reduce losses and improve food security. The review finds that while traditional storage methods are widely used, they are often inadequate against pests and moisture. However, the adoption of hermetic storage technologies, combined with improved drying practices, offers a viable pathway to reduce losses and enhance food security in the region significantly.

Recommended Citation

A.S., Salamatu; M.A., Dandago; Shamsudeen, Nassarawa Sanusi; and A.Z., Falmata (2026) "Postharvest physiology and storage of cereal crops in sub-Saharan Africa: A mini review," Annals. Food Science and Technology: Vol. 27: Iss. 1, Article 13.
Available at: https://valahia.researchcommons.org/afst-valahia/vol27/iss1/13