INTRODUCTION

Maize (Zea Mays) is one of the most important cereal grain in the world,

providing nutrients for human and animals and serving as a basic raw material

for the production of starch, oil and protein, alcoholic beverages, food sweeteners

and, more recently, fuel. It is said to have originated from Mexico thousands of

years ago (Awena, 2002). Maize was introduced to Africa in the 1500s and has

since become one of Africa’s dominant food crops. The grains are rich in vitamins

A. C and E, carbohydrates, and essential minerals, and contain 9% protein. They

are also rich in dietary fiber and calories which are a good source of energy (IITA,

1996)

In industrialized countries, maize is mainly used as livestock feeds and also

as raw materials for industrial products, while in low income countries, it is

mainly used for human consumption (Ndirika, 1995). In Africa, maize is

consumed as a starchy base in wide variety of porridges and pastes. Green maize

(fresh on the cob) is eaten parched, baked, roasted or boiled which plays an

important role in filling the huge gap after dry season (IITA, 1996). In sub

Saharan Africa, maize is a staple food for an estimated 50% of the population

(IITA, 1996).

Since the last one decade, area under the maize cultivation is continuously

increasing to meet the rising demand in the world. Maize ranks first in the world

cereal production which accounts for 38% of the total grain production with 785
million tonnes from 168 million hectares whereas 30% of wheat (691 million

tonnes) and 20% of rice (461 million tonnes) (Anon., 2011). United States has

the lion’s share with 42% of the total world production followed by China (19%),

EU-27(6%) and Brazil (7%). They account for 74% of the total world maize

production from 85 million hectares of land with 5% share in world harvested

area (Anon., 2013a). Africa produces 6.5% and the largest African producer is

Nigeria with nearly 8 million tonnes, followed by South Africa. Africa imports

28% of the required maize from countries outside the continent.

It is estimated that about 158 million hectares of maize are harvested

worldwide. Africa harvests 29 million hectares, with Nigeria, the largest producer

in Sub-Saharan Africa, harvesting 3% followed by Tanzania (FAO, 2007). Maize

production in Nigeria is of great importance, with the increase in population, the

market demand for maize grain has increased. It is because of the important place

of maize to the populace that maize processing must be analysed.

The major steps involved in the processing of maize are harvesting, drying,

de-husking, shelling, storing and milling. All these processes are costly and for

rural farmers to maximize profits on their produce, appropriate technology that

suites their needs must be used. Threshing or shelling is one of the most important

crop processing operations which are used to separate the grains from the ear

heads and prepare its quality for the market.

 Shelling is the process of removing seed or grain from their respective cobs

for both human and industrial use. Shelling is best attained when the moisture

content is as low as 13% (ASHRAE, 1998). In rural areas, primitive method of

shelling includes, beating with stick, crushing with mortar and pestle, rubbing the

maize cobs on one another, rubbing on ricks, stone and wire mesh by using iron

cylinder, hand shelling. These prevalent shelling methods consume human

energy, time and involves drudgery and exposure of crop over a period of time to

natural hazards like rain, fire, animals, birds and insect leading to loss of quantity

and quality of grains (Naveenkumar, 2011). Maize damaged during these shelling

processes more susceptible to invasion of insects, moulds and fungi thereby

increasing the incidence of aflatoxin* contamination and reducing its quantity,

quality and storability (Saul and Steele, 1967). The higher rate of deterioration of

mechanically damaged maize dictates the need for more efficient and motorized

way of shelling maize.

Maize shelling is a post-harvest operation of removing maize seeds from

the cob. The operation can be carried out in the field or at the storage

environment. Maize shelling is an important step towards the processing of maize

to its various finished products like flour. The different method of maize shelling

can be categorised based on various mechanization technology used. These

includes; hand-tool technology, animal technology, and engine power

technology. Hand technology makes use of simple hand tools for shelling,
whereas animal technology was used in threshing of the maize in the field by

trudging on the maize. Engine powered technology involves the use of

mechanical assistance in shelling the maize. To facilitate speedy shelling of maize

in order to reduce post-harvest deterioration, mechanical shellers are

recommended, because hand shelling does not support commercial shelling and

animal shelling causes a great deal of damages to the maize.

When the output of mechanical shellers was compared to manual shelling

process, it was reported to shell at a rate of 30kg/h with shelling efficiency of

80% and grain damage of 8.3% (Mudgal et al, 1998). ****