| 1 |
Author(s):
Mugai Tabitha Wanja, Dr. Mworia Mugambi, Martin Koome.
Page No : 1-11
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Effect of Phosphorus Application on Yield of Sweet Potatoes in Embu West Sub-County, Kenya
Abstract
Sweet potato is a crop that plays a great role in food security in Kenya since it is a drought resistant crop, takes a short time to mature and is highly flexible. The main economic activity in Embu West Sub County is agriculture, which is the economic pillar of Embu County with most farmers there being small scale farmers and depending on this sector for their livelihood. Phosphorus as a plant nutrient is a key component of several chemical compounds necessary for metabolic activities, flowering, and root development; hence, it is essential for proper plants growth including sweet potatoes. This study purposed to evaluate how P application affects yield of three sweet potato varieties in Embu West Sub County. The sweet potato varieties used were SPK004 (V1), Kenspot 3 (V2) and Kenspot 4 (V3). The P fertilizer levels used were 0 kg/ha (P1), 25 kg/ha (P2), 50 kg/ha (P3), and 75 kg/ha (P4). Data on two specific yield parameters was collected at harvest; the collected data was summarized using excel. Analysis of variance of the data was done using SPSS version 23, at α=0.05. For treatment means that were significantly different, LSD as Post hoc test was used to separate them. The study showed significant yield potential difference in the yield parameters among the three sweet potato varieties with Kenspot 4 being the highest producer of both total and marketable tubers yield. The study showed that the amount of P applied significantly affected yield of sweet potatoes with a P level of 50 kg/ha producing significantly higher yields.
| 2 |
Author(s):
Opeyemi Adepeju Abiala, Moses Akindele Abiala, Andrew Babatunde Omojola.
Page No : 12-27
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Cooking Methods Revealed Differences in Quality Content of Prepared Soyabean Extended Chicken Nuggets
Abstract
Soyabean extended chicken nuggets (SECN) were prepared, separately fried, grilled and roasted. The cooked nuggets were formulated as diets and fed to weaning rats (n=50) using standard casein and nitrogen free diets as controls. Quality attributes were assessed based on physico-chemical, sensory properties, proximate compositions, amino acids, total cholesterol and shelf stability in terms of lipid oxidation and microbial load as well as the effect of the feed on growth performance of weaned albino rats. Apart from slight variation (P<0.05), fried SECN, followed by grilled SECN improved yield, flavour, overall acceptability, crude protein and amino acid content in comparison to roasted SECN. The reduced lipid oxidation, total cholesterol and microbial load further enhanced the quality of fried SECN. Similarly, fried SECN was considered as the best based on daily feed intake, weight gained, feed conversion ratio, protein efficiency ratio and biological value. Thus, among the different cooking methods, deep-frying enhanced the quality of SECN better than other cooking methods as reflected in growth performance of weaned albino rats. Therefore, to harness acceptability of chicken nuggets, soyabean protein extender which is known for its ability to improve product firmness, chewiness and emulsion stability could be used alongside appropriate cooking methods to prepare chicken nuggets with excellent structural and nutritional qualities readily acceptable by consumers.
| 3 |
Author(s):
Lemea-Michael Olubukola Adetoro, Ogunka-Nnoka Charity Uchechi, Uwakwe Augustine Amadikwa.
Page No : 28-49
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Characterization and Nutritional Compositions of Novel Fruit Jams Developed from Selected Fruits
Abstract
Jam is a product made by boiling fruit pulp with sufficient quantity of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. Twelve fruit jams fortified with soya bean and sweetened with sucrose, fructose, and palm date (Phoenix dactylifera L.) were produced from Syzygium malascence (Malay rose apple), Spondias mombin (hog plum), and Cola lepidota (yellow monkey kola) fruits. The characterization and nutritional compositions of the formulated fruit jams (FFJ) were determined using standard methods. The physicochemical results ranged as follows: pH 3.07 ± 0.06 to 4.67 ± 0.40; total soluble solids [Brix] 33.00 ± 1.41 to 81.75 ± 1.06, and viscosities ranged between 204.30 ± 2.97 to 401.00 ± 1.41Pa.s. Fortification of these FFJ with soybean using the different sweeteners significantly (p<0.05) increased protein and mineral contents. Jams formulated with dates, followed by fructose as sweetener significantly (p<0.05) increased ash and fibre contents and (p<0.05) reduced energy content. The microbial load did not exceed the standard (x106) after four weeks of storage at room temperature. Studies on the sensory evaluation showed no significant (p˃0.05) difference between overall acceptance of all the FFJ and commercial jam. The study revealed that FFJ using palm date fruit and fructose had low calorie with more nutrient content and can replace sucrose based.
| 4 |
Author(s):
Auswell Amfo-Antiri.
Page No : 50-64
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Nutrition Knowledge and Food Habits of the Elderly in Ghana: Evidence from Kwahu South District
Abstract
Caring for the elderly is a requirement for development. Ghana’s unpreparedness to meet the nutritional need of the steadily growing elderly population made this study delve into the food habits of the elderly. This study focuses on the nutrition knowledge and food habits of the elderly in the Kwahu South District of Ghana using the mixed methods approach. The study brings theoretical and empirical surveys related to the topic from global perspectives, focusing on Ghana. Applying both questionnaire and focus group discussion, the researcher solicited cross-sectional data from a field setting, analysed within the causal - exploratory to achieve the study’s objectives. Data collected were analysed using the statistical package of SPSS 20 and CDC EZ 3.10C. Findings of this study established that the elderly's nutrition knowledge could not influence their food habits much because other factors like cost, motivation and availability, and health condition/status affect the foods they consume and how they are eaten.
| 5 |
Author(s):
Bianchini Guillermo José, Rinaudo Agustín , Marini Pablo Roberto, ..
Page No : 65-69
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Cut-off Point of Glutathione Peroxidase(GSH-PX) for the Diagnosis of Endometritis in Dairy Cows
Abstract
The cut-off point of a diagnostic test is the determination of the minimum value at which an individual can be diagnosed as sick. To obtain a good position, an analysis is carried out using a statistical ROC Curve (Receiver Operating Characteristic), which is used in determining the value of the diagnosis with the highest sensitivity and specificity. The cut-off value of glutathione peroxidase (GSH-Px) for the diagnosis of uterine diseases is not described. The minimum tolerable value can be described for 130 U/g Hb; the value has been used as a limit under which it has a marginal deficiency of Se. Therefore, the objective of this work was to determine the cut-off point of the GSH-Px values that allows diagnosing cows with endometritis, in dairy herds in the province of Santa Fe, Argentina. We used 115 Holstein cows between 21 and 56 postpartum days, from dairy establishments in the province of Santa Fe, Argentina. Blood samples were obtained by puncturing the coccygeal vein for determination of GSH-Px. At the same time, the uterine status of the cows was characterized in two groups: healthy cows (VS, by its initials in Spanish) and cows with endometritis, either clinical and subclinical (VE, by its initials in Spanish). To create a ROC curve, the VS and VE diagnoses must be entered under a binary system as 0 (VS) and 1 (VE). The obtained results indicate that the point or cut value for the GSH-Px was of 222 U/g Hb with a sensitivity of 81.4% and a specificity of 33.9%. That is to say, above that value, the possibility of suffering endometritis decreases significantly. We can conclude that the cut-off point of 222 U/g Hb obtained for this group of cows from establishments in the province of Santa Fe, could be considered in the future as a complementary tool to diagnose endometritis.
| 6 |
Author(s):
Bolarin Funmilola Mary, Olotu Funke Bosede, Onyemize U.C., Popoola Olubunmi, Ademiluyi Yinka Segun.
Page No : 70-76
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Effect of Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU)
Abstract
African locust bean (Parkia biglobosa) is one of the major seed plants used for the production of the most popular indigenous fermented condiment. Parkia biglobosa seeds were fermented for 24, 48 and 72 hours using four different fermentation containers (stainless steel, plastic and calabash), and the effect of both time and type of container were examined. The chemical and functional properties of fermented iru were determined using standard methods. Crude protein, fat, fibre, ash, carbohydrate and moisture were significant (p<0.05), with values ranging thus: (40.51–43.71%), (33.44–36.06%), (2.50–4.12%), (2.0–2.75), (8.62–15.8) and (4.59–8.58%) respectively. Increase in fermentation time caused significant changes in the following functional properties: water absorption capacity (1.5–3.0), oil absorption capacity (0.70–1.65%), bulk density (1.5–3.0) and acid value (5.02–6.51 mgKOH/g). Fermentation time and type of container were observed to influence the chemical and functional properties of iru. However, fermentation time had a better influence compared to type of fermentation container. Stainless steel proved effective for the fermentation of iru compared to other containers used, while calabash and plastic were observed to ensure optimum fermentation condition, which influenced both functional and chemical composition.
| 7 |
Author(s):
Femi Ogundele, PhD.
Page No : 77-89
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Post Harvest Losses and Food Security in Nigeria: An Empirical Review
Abstract
Given the renewed impetus by the Nigerian Government to diversify the economy through improvement in agricultural productivity, there is the need to put in place measures that will ensure that the anticipated increase in production will not result in colossal waste. Towards this end, this paper examines critically the causes and extent of post-harvest loss in Nigeria and strategies that should be put in place to reduce such loss. The underlying assumption is that reduction in post-harvest loss will ensure improved food security which will lead to the attainment of SDG 2 in Nigeria.
| 8 |
Author(s):
Emmanuel Ndubuisi Okoronkwo, Raphael Eze Nnam, Pearl Ugwuezi Adindu, Lorretta Nneka Eke.
Page No : 90-101
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Sensory, Proximate and Mineral Composition of Soymilk Made from Intermediate Soy Product
Abstract
This study was an attempt to produce soymilk from an intermediate Soy Product (ISP) to overcome the challenges of the traditional wet milling procedure. Seeds of Soybean (Glycine max) were dry-milled into soybean flour and constituted into soymilk by steeping the milled soybean flour sample into three different periods of SB1, SB2 and SB3 for 1hour, 3hour and 6hours respectively at ambient temperature. The steeped intermediate soy product was then finally processed into soymilk by filtering through a muslin cloth and each filtrate pasteurised at 700c for 30 minutes. The resulting soymilk from this process was then subjected to sensory, proximate and mineral analysis. A soymilk produced using the traditional (wet-milling) method, TPS and a commercial soymilk CBS was used as standard control. The mean values from the analysis were subjected to analysis of variance (ANOVA) at 5% level of significance using SPSS 17.0 for Windows. Significance was established at 95% confidence limit and mean were separated using Duncan test. Considering the organoleptic properties of the samples, sample CBS (commercial control sample) showed a significant difference from the rest of the laboratory samples in all the parameters evaluated (at P<0.05). However, samples SB1, SB2, SB3 and TPS were not significantly different from one another regardless of the processing methods and conditions. The proximate analysis from the soymilk samples showed that the sample steeped for 3hours (SB2) and sample TPS were significantly not different and had the highest values in protein (3.05%), fat (4.05%) and ash (0.50%) than all the other samples at (P<0.05); whereas the sample soaked for 6hours (SB3) was significantly higher in moisture content (84.45%) and Fibre (0.21%) and CBS was significantly higher in carbohydrate (15.67%). The mineral analysis of the soymilk also reviewed that the sample soaked for 3hours (SB2) was significantly higher in calcium (44.45Mg/100g), magnesium (48.86Mg/100g) and iron (1.11Mg/100g), whereas the sample soaked for 1hour (SB1) was significantly higher in zinc and copper (6.54 and 0.24Mg/100g) respectively. This work, therefore, reveals that soymilk of acceptable organoleptic, proximate and mineral qualities can be obtained using the method of an intermediate soy product (ISP).
| 9 |
Author(s):
Olasope T.D., Ayanda I.S., Yusuf K.A., Olaleye O.O., Aina O.B..
Page No : 102-108
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Influence of Edible Coating from Sesame and Moringa Seed Oil on Nutritional Properties of Cassava
Abstract
Cassava roots are perishable commodities that cannot be stored for a very long period of time after harvest in ordinary conditions. During storage, the quality may be very different from utilization quality. Thus, this experimental lot was designed to investigate the influence of the oil coating on the nutritional quality of fresh cassava tubers under ambient storage conditions. Three different treatments comprising of root crops (Untreated), root crop coated with sesame oil (1: 1 water/oil), root crop coated with moringa oil (1:1 water/ oil). The sample coated with sesame seed oil showed a more favourable result. Moisture ranges from 67.60-74.52% for both treatment, titratable acidity ranged from 0.15-0.33%, ash content value ranged from 0.91-1.61% and crude fibre ranged from 0.91-2.05% for both treatments. The obtained results indicated that the treatment with oil (sesame and moringa) under storage showed a significant (p˂0.05) difference in the nutritional quality value of the stored cassava roots. It also plays a role in prolonging the shelf life of the cassava and delaying rotting.
| 10 |
Author(s):
Amakoé Adjanke, Sylvana Gumedzoe, Aboubacar Toguyeni, Kokou Tona.
Page No : 109-121
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Effect of Dietary Inclusion of Papaya (Carica Papaya) Seed and Pulp Meal on the Growth of Nile Tilapia (oreochromis niloticus) Reared in Concrete Tank in Togo
Abstract
A study on the growth performance of Oreochromis niloticus was carried out, from June to August 2020, with diets incorporating papaya seeds and pulp meal (Carica papaya). Therefore, 600 mono-sex fry male of Nile tilapia (average weight ≈ 2 g) were distributed in 12 concrete tanks (0.6 m3) at a density of 50 fishes per tank. They were fed four isoprotein diets (32% PB) in triplicate including a commercial feed (CF), a local feed containing 30% palm kernel meal cooked in water for one hour (LF) to which 5g of seeds powder (SF) was added or 4g of pulp powder (PF) of papaya/kg of diet, for 70 days. Then, after a 2-day fasting period, 5 fish from each batch were dissected in order to assess growth through the study of digestive transit. At the end of this trial, encouraging results were obtained. Survival rate was generally in the order of 90% for all batches. The best zootechnical performances were observed in the fish fed with SF and PF (FCR = 1.78 and 1.99; PER = 1.72 and 1.51; SGR = 3.48 and 3.56 %/d). In addition, feed transit was slower in all intestinal compartments of fish of these batches. Incorporating papaya products is a promising option for the growth of O. niloticus.
