Regression relationships for the soaking and cooking properties of two cowpea varieties

Abstract Background Low plant density and wide intra-plant spacing in traditional cowpea cropping systems are among the factors responsible for low yield on farmers’ fields. Sole cropping and improved intercropping systems have been advocated in the last few years to increase yield in the dry savannah areas of Nigeria. This study investigated the level of adoption of high yielding cowpea cropping systems including factors that influenced their use and farmers’ perceived production constraints and preferences. A total of 420 farmers across 36 villages of northern Nigeria were interviewed, and data collected was analyzed using descriptive statistics to appraise farmers predominant cowpea cropping systems and factors that determine the use of sole versus intercropping were identified with the aid of binary logit regression. Furthermore, pairwise comparison ranking was deployed to understand farmers’ view of cowpea production constraints and preferred traits. Results The results revealed that, many of the farmers (42%) still grow cowpeas in the traditional intercropping and a good number (25%) cultivate the crop as a sole crop, while 23% had fields of cowpeas in both sole and intercropping systems. Farmers reported the incidence of high insect pests, limited access to land, desire to have multiple benefits, and assurance in the event of crop failure as reasons for preference for intercropping over sole planting. The pairwise comparison ranking of constraints and preferences revealed insect pests, Striga, drought and poor access to fertilizers as major constraints to increased productivity. Many farmers indicated high yield as the most preferred trait. Conclusions Findings indicate a need for increased education and training of cowpea farmers on the importance of growing cowpeas in sole cropping and or improved intercropping systems. Genetic improvement efforts should focus on developing cowpea varieties that address farmers production constraints and reflect the diversity of consumers’ preferences for the crop. Hence, breeding for resistance to insect pests and high yield is recommended as an important priority of cowpea breeding programmes in the region.

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EFFECTS OF INHERENT MUSCLE QUALITY DIFFERENCES UPON THE PALATABILITY AND COOKING PROPERTIES OF VARIOUS FRESH, CURED AND PROCESSED PORK PRODUCTS

Journal of Food Quality ◽

10.1111/j.1745-4557.1986.tb00798.x ◽

1986 ◽

Vol 9 (5) ◽

pp. 279-287 ◽

Cited By ~ 5

Author(s):

L.E. JEREMIAH

Keyword(s):

Muscle Quality ◽

Pork Products ◽

Cooking Properties

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Yield and biological nitrogen fixation of cowpea varieties in the semi-arid region of Brazil

Biomass and Bioenergy ◽

10.1016/j.biombioe.2012.05.017 ◽

2012 ◽

Vol 45 ◽

pp. 109-114 ◽

Cited By ~ 19

Author(s):

Ana Dolores Santiago de Freitas ◽

Acácia Fernandes Silva ◽

Everardo Valadares de Sá Barretto Sampaio

Keyword(s):

Nitrogen Fixation ◽

Biological Nitrogen Fixation ◽

Arid Region ◽

Cowpea Varieties ◽

Semi Arid Region ◽

Biological Nitrogen ◽

Semi Arid

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THE EFFECTS OF SLAUGHTER WEIGHT AND SEX ON THE COOKING LOSSES FROM AND PALATABILITY ATTRIBUTES OF PORK LOIN CHOPS

Canadian Journal of Animal Science ◽

10.4141/cjas84-005 ◽

1984 ◽

Vol 64 (1) ◽

pp. 39-43 ◽

Cited By ~ 7

Author(s):

L. E. JEREMIAH ◽

G. M. WEISS

Keyword(s):

Key Words ◽

Slaughter Weight ◽

Cooking Properties ◽

Group 4 ◽

Practical Standpoint ◽

Group 3 ◽

Pork Loin ◽

Group 5 ◽

Group 2 ◽

Group 1

A total of 130 barrows and 113 gilts were slaughtered over a range of liveweights from 65.6 to 143.9 kg. These animals were randomly assigned to six different liveweight groups (group 1, less than 79.5 kg; group 2, 79.5 through 93.1 kg; group 3, 93.2 through 106.7 kg; group 4, 106.8 through 120.4 kg; group 5, 120.5 through 134.0 kg; and group 6, 134.1 kg and over) and utilized to evaluate the effects of slaughter weight and sex on palatability and cooking properties. The composite results indicated that the slaughter weight of both barrows and gilts can, from a practical standpoint, be increased to take advantage of potential economic advantages without meaningfully altering cooking losses or palatability attributes. Key words: Pork, slaughter weight, sex, palatability, cooking losses

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Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽

10.3390/foods10040844 ◽

2021 ◽

Vol 10 (4) ◽

pp. 844

Author(s):

Jun-Jie Xing ◽

Dong-Hui Jiang ◽

Zhen Yang ◽

Xiao-Na Guo ◽

Ke-Xue Zhu

Keyword(s):

Shelf Life ◽

Microbial Growth ◽

Treatment Time ◽

Positive Influence ◽

Quality Characteristics ◽

Plate Count ◽

Cooking Properties ◽

Total Plate Count ◽

Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

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