Summary: Sorghum and maize are two of the major food grains grown and eaten in Nigeria. Production of these two crops averages about 4.5 million metric tons, this value representing approximately 56% of the total cereal grains produced in Nigeria for the past three years.Although the production of these cereals has increased over the years, the effect has not been felt because of inadequate post‐harvest technology especially in the area of processing. Maize and sorghum processing in Nigeria as in many other African countries is still by the traditional method of pounding in a mortar and winnowing. This method is usually performed by women, and is the major occupation for many of them. It is time consuming in that less than 2 kg of flour/hour/woman at an extraction rate of about 60% can be produced. The flour produced normally has a moisture content of 25–40% and with the rather hot climate the keeping quality is usually poor. The efforts being made through research and development to improve milling efficiency, increase the quantity of available cereal products, increase the shelf‐life and eventual diversification of processed grains to replace fully or partially imported cereals for domestic and industrial uses are discussed.