The purpose of this study was to measure and analyse the economic efficiency, and to identify the main factor behind economic efficiency of sorghum and millet for small scale farmers in traditional rainfed sector in North Kordofan State. Primary data is collected using structured questionnaire for a sample of 205 farmers from four localities namely (Sheikan, Umrwaba, Elnuhoud, and Elkhowi). Stochastic frontier approach (cost function) was used to analyse economic efficiency and descriptive statistics were used to analyse socio-economic characteristics of farmers. The results of stochastic frontier cost function revealed that the estimated economic efficiency of the sorghum and millet farmers obtained was found the mean economic efficiency to be 39% and 15%, respectively. The economic efficiency is very weak, because most parameters and inefficiency effect factor found to be not significant, these determinants may give a clear picture of farmers that could be targeted in order to increase efficiency

Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sorghum and millet was determined according to respective methods. Fatty acid methyl esters were prepared and then subjected to GC-FID for fatty acids analysis. The results indicated that both sorghum and millet oils are rich in essential fatty acids comprising mono and polyunsaturated fatty acids. Main fatty acids that are identified in current study includes palmitic acid, oleic acid, palmitoleic acid, behenic acid, linoleic acid, linoleic acid, stearic acid, myristic acid, etc. On the other hand volatile compounds from sorghum and millet were determined by preparing their respective volatile samples by using calvenger apparatus with suitable volatile extracting solvent. Volatile samples were then subjected to GC-MS analysis and respected results were compared with NIST library. About 30 different volatiles were identified in millet varieties while 35 different compounds were discovered in sorghum varieties belonging to aldehydes, ketones, benzene derivatives, esters, alcohols, sulphur compounds.

The effect of cricket addition on the proximate composition, mineral compositions, functional and sensory properties of complementary food formulated from millet was studied. The result of the chemical composition showed significantly increase in the protein and fat level of the formulated complementary food (9.28±0.16 - 20.20±0.07) % and (3.65±002 - 8.12±0.08) %, respectively. However, a significant decrease in the carbohydrate level (75.61±0.03 - 60.44±0.31) g/100g was observed. Evaluation of functional properties showed that cricket addition did not affect the bulk density but increased the water absorption (2.46±0.05), Emulsion (38.02±0.40%), foam (6.00±0.00), gelation (20.00±0.00%) capacities and pH (6.20±0.02). The mineral contents including Fe, Ca, Na, and K of the food ranged from 7.54±0.10 - 10.25±0.05 mL/100g, 30.35±0.15 - 34.98±0.10 mL/100g, 9.35±0.29 - 14.47±0.06 mL/100g and 30.92±0.03 - 56.40±010 mL/100g respectively increasing with increased addition of cricket flour The formulated samples were rated higher for taste, colour, flavour, texture and the overall acceptability than the control. In general sample 513 containing 75:25 cricket: millet flour showed more improvement than other formulated samples and most acceptable in terms of taste, flavour mouth feel and overall acceptability. Adding cricket flour to millet flour as complementary food would help in addressing protein energy malnutrition in children.

Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sorghum and millet was determined according to respective methods. Fatty acid methyl esters were prepared and then subjected to GC-FID for fatty acids analysis. The results indicated that both sorghum and millet oils are rich in essential fatty acids comprising mono and polyunsaturated fatty acids. Main fatty acids that are identified in current study includes palmitic acid, oleic acid, palmitoleic acid, behenic acid, linoleic acid, linoleic acid, stearic acid, myristic acid, etc. On the other hand volatile compounds from sorghum and millet were determined by preparing their respective volatile samples by using calvenger apparatus with suitable volatile extracting solvent. Volatile samples were then subjected to GC-MS analysis and respected results were compared with NIST library. About 30 different volatiles were identified in millet varieties while 35 different compounds were discovered in sorghum varieties belonging to aldehydes, ketones, benzene derivatives, esters, alcohols, sulphur compounds.