Soy dairy performance metrics

Soybean (Glycine max (L. Merr.) has been a crop of interest to address both poverty and malnutrition in the developing world because of its high levels of both protein and oil, and its adaptability to grow in tropical environments. Development practitioners and policymakers have long sought value added opportunities for local crops to move communities out of poverty by introducing processing or manufacturing technologies. Soy dairy production technologies sit within this development conceptual model. To the researchers’ knowledge, no research to date measures soy dairy performance, though donors and NGOs have launched hundreds of enterprises over the last 18 years. The lack of firm-level data on operations limits the ability of donors and practitioners to fund and site sustainable dairy businesses. Therefore, the research team developed and implemented a recordkeeping system and training program first, as a 14-month beta test with a network of five dairies in Ghana and Mozambique in 2016-2017. Learning from the initial research then supported a formal research rollout over 18 months with a network of six different dairies in Malawi and key collaboration from USAID’s Agricultural Diversification activity. None of the beta or rollout dairies kept records prior to the intervention. The formal rollout resulted in a unique primary dataset to address the soy dairy performance knowledge gap. The results of analysis show that the dairies, on average, achieve positive operating margins of 61%, yet cannot cover the fixed costs associated with depreciation, amortization of equipment and infrastructure, working capital, marketing and promotion, and regulatory compliance. The enterprises in our sample operate only at 9% of capacity, which limits their ability to cover the normal fixed costs associated with the business. The challenge is not the technology itself, as when operated, it produces a high-quality dairy product. The challenges involve a business that requires too much capital for normal operations relative to a nascent and small addressable market.

Socio-demographic, household food security and nutritional status of older (> 50 Y) women from rural Zambian communities: A descriptive study

Socio-demographic factors and household food insecurity are considered to influence the nutritional status of older women. The rapidly growing elderly population in Africa is a concern particularly in sustaining their health and nutritional status. In spite of this, there is a scarcity of information in older Zambian women and this study aimed to assess the socio-demographic factors, nutritional status and household food insecurity status of older women in rural Zambian communities. This cross-sectional study was conducted in Twatasha compound of Kitwe and Ndeke community of Ndola. The socio-demographic characteristics, anthropometric measurements, dietary intakes and household food security were evaluated in a convenience sample of 153 older women (≥ 50 years) through the Household Food Insecurity Access Scale (HFIAS). IBM SPSS version 26 was used for descriptive (frequencies, means and standard deviations, and medians with interquartile frequencies) and inferential (bivariate and Spearman correlations) statistical analyses. The socio-demographic characteristics showed that almost all (98.7%) of the participants had other members of the family residing with them. Most participants (57%) had attained primary school education, 19% had secondary education and 5% had college education. Almost half (49%) of the participants did not report their employment status and 36% reported to be unemployed. Over-nutrition was most prevalent (37.3% overweight and 39.8% obese) while 20.9 % and 2.0% of the respondents were normal weight and underweight respectively. The median (25th percentile; 75th percentile) dietary intakes showed inadequate intakes for most nutrients, except for carbohydrates (170 g [133;225]). The total fat intake represented 14% of total energy intake. The majority (86.0%) of the participants were identified as severely food insecure while only 6.0% were food secure. The majority of the participants (80-90%) used at least seven out of the nine behavioural responses to food insecurity. The findings show resource-poor and severely food insecure communities. We recommended urgent interventions to improve access to healthy foods (such as home gardening projects) and promote healthy dietary habits (including nutrition education).

Physico-chemical, proximate, mineral and bioactive composition of Garcinia buchananii baker fruit from Uganda and Rwanda

Garcinia buchananii Baker (Family,Cluciaceae/Guttiferae) is an underutilized indigenous fruit tree that produces edible fruits that are used as both food and medicine in tropical Africa. This study evaluated the physical and chemical characteristics of G. buchananii fruits collected from Uganda and Rwanda. Ripe fruits were harvested during their peak seasons in Masaka and Bugesera Districts in Uganda and Rwanda, respectively. The fruits were analyzed for physical characteristics including; fruit weight, fruit size (that is length and width), number of seeds per fruit, seed weight, seed dimensions(length, width and breadth); chemical characteristics (pH and titratable acidity), proximate composition (moisture content, protein, fat, dietary fibre, carbohydrates and energy), mineral composition (K, Na, Ca, Mg, Ca, Fe, Zn, Cu), and bioactive components (total phenolic compounds, flavonoids and anthocyanins; and antioxidant activity). Data were statistically analyzed using a student T-test (p≤0.05). The results indicated that fruit weight and pulp content ranged from 6.3±1.3-9.5±2.8g and 54.1±10.6- 81.1±6.5%, respectively. Titratable acidity of the pulp ranged from 6.1±0.8 to 7.1±0.1 %. Nutritionally, dietary fibre, vitamin C, iron and zinc ranged from 20.0±0.4 -22.6±1.8 g/100g, 32.8±3.2-42.0±3.3 mg/100g, 4.8±0.2 - 6.5±0.8 mg/100g and 1.1±0.0 -2.5±0.1 mg/100g, respectively. The total phenolic compounds and antioxidant activity ranged from 996.7±50.5 - 1147.5±47.4 mg/g GAE (Garlic Acid Equivalent) and 8.0±0.2- 8.4±0.1 mg/100g AAE (Ascorbic Acid Equivalent) as IC50, respectively. There was a significant difference (p≤0.05) in the physical characteristics (weight, length, width and breadth), nutritional composition and bioactive components of the fruit samples of the two countries. Assessment of the nutrients indicated that the pulp was rich in vitamin C, iron, zinc, copper and dietary fibre. The pulp also contained phenolic compounds with antioxidant activity. The seeds had 6-24% crude oil content with palmitic, stearic, oleic and linoleic as major fatty acids. The total unsaturated fatty acids in the seed oil ranged from 58.4-59.5%. Although this finding showed significant differences (P≤0.05) in the physical and chemical of G. buchananii fruit from Uganda and Rwanda, the nutritional composition and bioactive component information has shown the potential of the fruits for processing into high-value nutraceuticals.

Mobile phone-assisted agricultural extension services: User competency and usage frequency in eastern Ghana

Adoption studies have mainly focused on econometric and quantitative modelling that usually assume smallholder farmers competently adopt agricultural technologies. This study provides novel insights on user competency and frequency of usage of mobile telephony for agricultural extension services among smallholder farmers and agricultural extension agents (AEAs) and key factors that impede the adoption process. The study examined users’ competencies and mobile phone usage frequency for access and delivery of agricultural extension services in Eastern Ghana. A multi-stage sampling procedure was used to select 95 AEAs and 330 smallholder farmers in five districts of the Eastern region of Ghana and data were collected through semi-structured interviews. Descriptive statistics, Pearson correlation and regression analyses were performed to analyse the data. Results showed substantial differences between AEAs and smallholder farmers’ competency in the use of mobile phones for agricultural extension services. Socio-demographic characteristics of smallholder farmers and AEAs correlated with usage frequency of mobile phones for access to extension services and delivery. Educational level, amount of weekly expenditure of money on mobile phone use, mobile phone network quality, income level, and age of both AEAs and smallholder farmers had positive and significant correlations with frequency of usage of mobile phones. User competency differentially impacts the frequency of mobile phone use in agricultural extension services between AEAs and smallholders. High call tariffs and access to recharge cards are major challenges in using mobile phones for agricultural extension in the study areas. The study shows components of the adoption theory of compatibility, and complexity where an innovation fits within the socio-cultural framework and perceived difficulty of use. Thus, the frequent use of voice calls is indicative of early stages of the diffusion process and may diversify into other applications in the future. Farmer-based organisations should be resourced to support training of farmers to use mobile phones to improve access to agricultural information dissemination. Integrating voice-based agricultural information services (IVRs) into the current SMS-based agricultural extension services in Ghana could potentially boost extension service delivery to smallholder farmers in the Eastern region and across the country. The Ministry of Food and Agriculture may partner with key stakeholders and mobile service providers to offer hands-on capacity building to smallholder farmers and AEAs in video calling/conferencing, multimedia service, and social media to enhance their competencies for improved agricultural extension services.

Effect of lemon juice concentration on proximate composition of cheese produced from cow's milk

The quality and composition of cheese produced in Ethiopia may vary due to the quality and composition of the milk, method of manufacture, and the process passed from parents to children by observation and practical experiences. In view of this, the effect of lemon juice concentration on the proximate composition of cheese produced from cow’s milk was investigated. The treatment consisted of three lemon juice concentrations (20 mL, 30 mL, and 40 mL) and two milk sources (Menelik and Yigezu dairy farms). The experiment was laid out as a Complete Randomized Design (RCD) in factorial arrangements (2×3=6 treatments) and replicated three times per treatment. Proximate composition (moisture, ash, crude protein, and crude fat) of cheese samples were analyzed using standard methods and sensory quality (aroma, taste, color, and overall acceptability) of cheese were determined using a 10-member panel. Lemon juice concentration has a significant (P< 0.05) effect on proximate composition and sensory characteristics of cheese. The proximate composition result showed that the highest moisture content was 56.23% in the Menelik milk sample treated at 20 mL lemon juice concentration, ash, and crude protein content were highest, 2.88%, and 16.31% in the Menelik milk sample treated at 30 mL lemon juice concentration. A significantly high crude fat (24.99%) content was observed in cheese processed with a 20 mL lemon juice treated milk sample. So, significantly high protein (16.31%), crude fat (24.99%), and moisture (56.23%) contents were observed in cheese, processed using lemon juice. The sensory quality result showed that the highest overall acceptability was 6.00 in the Menelik milk sample treated at 30 mL lemon juice concentration. The sensory quality of the cheese sample has average values of aroma, taste, color, and overall acceptability of 5.12, 5.35, 6.00, and 5.48 on a 7-point hedonic scale, respectively, and was liked slightly. The study concluded that lemon juice concentration had a significant effect on the proximate composition and sensory quality of cheese.

A review on some factors affecting wool quality parameters of sheep

Wool is a natural fibre with a unique amalgamation of properties that are exploited in garment industry. The wool industry, in particular the production of fine wool, has a notable role in world trade and the price of the wool is dependent on quality. Accordingly, wool characteristics have direct impact on wool prices set by processors and industry. These properties can particularly benefit the wearer of the garment during exercise. There are different factors affecting wool quality parameters both with direct and indirect involvement. The environmental and genetics are the main factors affecting quality and quantity of wool from sheep. Infections related to skin and parasitic infestations have direct influence on the quality of wool. Breed or genotype is one of the main genetic factors that influences the product and productivity as well as quality of wool from sheep that is fleece from different sheep breeds is different in its both physical and chemical characteristics. Hormonal changes in relation to sex of sheep also have effect on the wool quality traits. The main objective of this review was to define and explore key wool characteristics, such as staple length, number of crimp, fibre type, fibre diameter, wool wax and scouring yield in regards to quality and interventions approaches for improving. In most of studies, non-genetic factors such as age, season, shearing period, shearing frequency and nutrition have a significant effect on traits viz. staple length, wool wax, scouring yield, fibre diameter and for other traits as well. Conducting a research on wool quality characteristics is an operative way of defining and differentiating the quality of wool. Acquiring knowledge of the wool quality characteristics can help to manage the end use products, consumers comfort and processing intensity. Therefore, an understanding of the factors affecting physical and chemical properties of wool traits is important to improve the quality of wool through genetics and management interventions. This article reviews some important quality attributes of wool for the product and productivity development and value addition.

Association between nutrition knowledge, lifestyle, dietary practices and nutritional status among civil servants in western Nigeria

Nutrition knowledge plays a crucial role in promoting healthier eating practices, leading to the maintenance of healthy body weight. This is because knowledge of dietary guidelines and healthy eating habits among adults has been positively correlated. However, in terms of dietary habits, presumptions that the supposed civil servants in some parts of Western Nigeria are knowledgeable about basic dietary practices are yet to be explored. Therefore, this study was designed to assess the nutrition knowledge, lifestyle, dietary practices, and nutritional status among men and women civil servants in Ado, Ekiti State, Nigeria. A structured interviewer questionnaire was administered to civil servants (180 male and 220 female elderly respondents, <60years old) to collect data on economic and socio-demographic characteristics, nutrition knowledge, lifestyle, and dietary habits. Anthropometric measurements were also taken. The quantitative were coded, collated, and analyzed using SPSS. Descriptive statistics were used to summarize data from categorical variables. Chi-square test, at a 5% confidence level, was used to establish any significant relationship between food intake parameters and nutrition knowledge. Most of the respondents (66.7%) were affected by the delayed payment of their monthly salaries. The total knowledge scores revealed that 13.25%, 41.25% and 45.50% of the respondents had poor, fair and good nutrition knowledge, respectively. Unfortunately, this higher nutrition knowledge does not translate into good dietary habits. Data obtained revealed bad eating habits, as a more significant percentage of the respondents regularly ate high-fat foods (99.5%), ate outside the home (85.3%) and did not take vegetables (83.3%) nor fruits (60%) daily. There exists, however, a significant and positive relationship between nutrition knowledge and physical activity (P=0.043), high-fat foods consumption (P<0.001), daily fruits consumption (P<0.001) and vegetable consumption (P<0.001). In conclusion, the discrepancy between the respondents' high nutrition knowledge and their seemingly poor lifestyle and dietary behaviour show that nutrition knowledge alone does not translate into good dietary behaviour.

Quality evaluation of powdered ogi produced from maize-sorghum and soybean flour blends in Nigeria

Ogi is a fermented cereal porridge usually made from single cereals such as maize (Zea mays). In traditional production, it is sometimes combined with other cereals such as sorghum or millet. It is usually in semi-solid form after production and has low shelf stability. This study was carried out to produce and evaluate the quality of ogi powder from mixtures of selected cereals (maize and sorghum), with soybean inclusion as advancement for improving the nutritive value of the product. Ogi flour was obtained from grains of maize and sorghum by weighing, sorting, soaking (for 72 hours), wet milling, sieving, dewatering, oven-drying, pulverizing and sieving through muslin cloth with maximum pore size of 20 mm. Optimal blend (70:30) for maize - sorghum ogi cumulating to 100% maize - sorghum mixture was obtained from a preliminary study; and fortified with soybean in the ratios of 90:10, 80:20, 70:30, 60:40, 50:50, and 100:0. The samples were analyzed for functional, proximate and micronutrient properties using standard methods. Results of water absorption and swelling capacity showed significant (p<0.05) differences among the samples. Proximate composition results showed significant (p<0.05) differences in all samples and ranged as follows: moisture (5.39 - 7.72%), protein (6.22 - 21. 46%), ash (2.66 - 3.64%), crude fibre (2.22 - 2.65%), crude fat (4.22 - 10.22%) and carbohydrate (51.31 - 79.14%). The micronutrient levels were improved and ranged from 166 - 360 mg/100g calcium, 1.15 - 3.22 mg/100g iron, 24.3 - 47.6 IU ß-carotene and 0.59 - 0.89 mg/100g thiamine. Soybean addition generally improved the quality of the samples. Protein increase was observed from 20% inclusion of soybean. The maximum inclusion level of 50% increased the protein content of the sample to 21.5%. Despite adding value and variety to ogi meal due to its powdered form, fortifying maize-sorghum ogi with soybean would reduce the problem of malnutrition especially among children who are usually fed ogi as infant formulae in developing countries.

Effect of citrus fruit (Citrus sinensis, Citrus limon and Citrus aurantifolia) rind essential oils on preservation of chicken meat artificially infected with bacteria

Essential oils (EOs) obtained from a wide variety of plants have become popular with increased scientific interest as potential natural agents for food preservation. Two concentrations of rind EOs (400 mg/ml and 200 mg/ml) from three species of citrus fruit; Citrus sinensis (Sweet orange), Citrus limon (Lemon), and Citrus aurantifolia (Lime) were used to treat fresh chicken meat inoculated with Escherichia coli ATCC 25922, Salmonella typhi ATCC 20971 and Salmonella enterica ATCC 14028 to evaluate their protective abilities on bacteria-contaminated meat The EOs were extracted from the ground rinds by hydro-distillation. Alongside the EOs, sodium nitrate (NaNO3) was used as a positive control preservative. A viable count was carried out to determine the bacteria load reduction on the inoculated fresh chicken meat. After 24 hours of treatment, the results showed that the EOs had no adverse effect on the physical attributes of the meat: the color and smell of the chicken meat were unaltered compared with the negative control (None EO and NaNO3 treated meat) that showed evidence of putrefaction through color change and foul smell. The two- lime rind EOs concentrations used to treat the Escherichia coli ATCC 25922 inoculated meat reduced the viable count of the organism by 7.9 log compared to the Escherichia coli ATCC 25922-inoculated meat which received no rind EOs or NaNO3 treatment. Other results showed that sweet orange (SO) rind EOs (400 mg/ml and 200 mg/ml) treatment of meat inoculated with Salmonella enterica ATCC 14028 had similar but mild preservative effects as both treatments reduced the log of the bacteria by 1.1 and 0.8, respectively. In comparison with NaNO3, the EOs treatment had a significant (p<0.05) preservative effect on the bacteria-inoculated meats. Findings from this study, therefore, suggest that Citrus spp. rind EOs have good potential as natural preservative for chicken meat. However, notwithstanding the relative positive organoleptic results observed in this study, further investigations on the prolonged preservation effect of the EOs on the physical attributes of fresh chicken meat need to be undertaken.

Determinants of trade flow of some selected non-traditional agricultural export commodities in Nigeria

This study analysed the determinants of trade flow of some selected non-traditional agricultural export commodities in Nigeria, for the period 2007 to 2017. The objective of the study was to analyse the factors that determine the export of these commodities. The study used trade data of thirty-six importing countries of these commodities around the world. The secondary data used was sourced from various institutions’ databases. A balanced panel data from 36 countries for the years 2007-2017 were used with one dependent variable and ten explanatory variables (a total of n=396, N=36, and T=11); all variables were expressed in natural logarithm. The gravity estimation model was used in data analysis. The Hausman test was used in model selection and the test rejected the null hypothesis (random effects were efficient). Therefore, the fixed effects model was used in the gravity model results’ interpretation. The gravity model results indicate that Nigeria’s export of non-traditional commodities (classified as HS12 in the United Nations International Trade Statistics) follows the basic gravity model apriori expectations, implying that bilateral trade flows will increase in proportion to the trading partner’s Gross Domestic Product (GDP) and decrease in proportion to the distance involved.The level of openness of Nigeria’s economy and that of the importing countries were major determinants of trade flow of Nigeria’s HS12 commodity exports. This variable carried the expected positive sign for both Nigeria and its trading Partners and was also statistically significant at the 5% level. However, the real exchange rate variable was not a major determinant of HS12 commodity trade. The distance variable was statistically significant indicating the need for regional trade expansion. The dummy variable of the trading partner being an African country was positive and a significant factor in the determinants of the HS12 commodities. However, colonial or official language ties were negatively signed and significant, implying that this was not a major contributor to trade in these commodities. The study recommends that favorable import and export promotion policies and trade openness to boost growth in the quantity of non-traditional exports should form part of government trade policies; and Nigeria should also take advantage of the proposed African Free Trade Area considering the gains she stands to make through proximity in distance.