Evaluation and genetic analysis of common bean genotypes (Phaseolus vulgaris L.) at Dibatie and Mandura, Northwestern Ethiopia

Assessing and understanding the variations existing in crops due to genetic composition and environmental variability is very important in order to exploit the genetic constitution of crop plants. To this aim, variability measures such as phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) are commonly used. Heritability and genetic advance are major concerns for common bean to identify important traits for common bean genetic improvement. The field experiment was conducted at Mandura and Dibatie research substations working with sixteen genotypes of the common bean during 2017/2018 in lattice design with three replications to evaluate the performance of common bean genotypes and estimate the genetic variability. Heritability and genetic advance were estimated in relation to yield and its component traits for future breeding programs. Combined analysis of variance across locations revealed highly significant variations among genotypes for all traits under study. The PCV ranged from 3.36% for days to flowering to 15.91% for a number of pods per plant while the GCV value ranged from 0.75% for days to flowering to 13.74% for the number of pods per plant. Broad sense heritability values ranged from 5.00% for days to flowering to 84.61% for a hundred seed weight. Generally, the result of the study showed that significant genetic variability among tested genotypes and a simple selection for effective improvement of these traits. Keywords: common bean, genetic variability, genetic advance, heritability

Non-Destructive Assessment of Edible Seed Chemical Content by Near-Infrared Hyperspectral Imaging for the Improvement of Nutritional Traits in Bottle Gourd (Lagenaria Siceraria)

The edible seeds of bottle gourd [Lagenaria siceraria (Molina) Standl.] are rich in oils, proteins and minerals of high nutritional quality. They are highly prized in pan tropical regions where they constitute valuable resources for food and nutrition security. In this study, near-infrared hyperspectral imaging (NIR-HSI) was combined with chemometrics to assess the variability of seed chemical content of African cultivars for the selection of nutritional traits. Six hundred seeds of four accessions belonging to two cultivars were collected from the Ivory Coast (West Africa) and analysed. The NIR-HSI spectra collected on whole seeds in the 1100-2400 nm range revealed that the main absorption bands of the seed chemical content were associated with water, lipids and proteins. The absorbance values between seeds of the same accession in these spectral regions varied up to 1.8 folds. Among the two chemometric tools used, principal component analysis (PCA) did not separate the accessions while Partial Least Squares Discriminant Analysis (PLS-DA) discriminated the accessions with 87.33 % to 94.67 %, and the cultivars with 90 % to 92 % correct classification. Seed oils from bottle gourd are for instance rich in linoleic acid which is an essential fatty acid for human health. The non-destructive and qualitative determination of the content of single seeds was demonstrated in the study and provides the opportunity to select superior seeds for the improvement of key nutritional traits in bottle gourd. Lagenaria siceraria, near-infrared hyperspectral imaging, seed chemical content, PCA, PLS-DA, nutrition security

The Impact of IFAD-Value Chain Development Programme to Rice Yield and Income Among Smallholder Farmers in Ardo-Kola LGA, Taraba State, Nigeria

The study assesses the impact of IFAD-VCDP on rice yield and farmers’ income, as well as constraints to IFAD-VCDP implementation in the study area. A purposive sampling method was adopted to select 220 rice farmers. Primary and secondary data were used. Questionnaires were used to collect information from the beneficiaries of the programme. The respondents verified the claims of the programme with respect to the provisions of farm inputs, extension service and basic infrastructures. A paired-samples t-test was used to analyze the data. The findings of the study revealed that 55% of the respondents have yields between 1–10 bags (100kg) and after the intervention, 52% of the respondents had yield of 61–80 bags (100kg). Similarly, 43% of the respondents have income between N51,000-N70,000 before the intervention programme and after the intervention, 52% of the respondents have income between N141,000-N170,000 and 42% have between N171,000-N200,000. This shows significant positive impacts on crop yield and income. The results of the paired-sample t-test show that there is difference in the mean income of rice farmers before IFAD-VCDP intervention (M = 2.54, SD = .81) and after IFAD-VCDP intervention (M = 4.35, SD = .59) at the .05 level of significance (t = 27.25, df = 219, n = 220, p< .05, 95% CI for mean difference 1.68 to 1.94). Given the positive impact of the IFAD-value chain development programme on rice farming in the study area, there is a need to extend it to other rice-producing LGA in Taraba State. Keywords: Ardo Kola, IFAD, Rice farming, Smallholder farmers and VCDP.

Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences

The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.

Soil Textural Inactivation of Residual Faecal Indicator Organisms in Bio Slurry Used for Carrot Production

A screen house pot study using bio-slurry at the rate of 7.8 t N / ha was conducted at Makerere University Agricultural Research Institute (MAURIK) Kabanyolo, Uganda. This was monitored using fecal indicator organisms (coliforms, Escherichia coli and Enterococci) in loamy sand, sandy loam and sandy clay loam texture obtained at the study site within 5litres pots under a Complete Randomized Design under a screenhouse. The different textures significantly (p<0.05) reduced the fecal indicator organisms. Conditions within the loamy sand texture reduced the pathogenic microorganisms within 90 days due to its high sand content. In this soil texture, E. coli and enterococci were reduced to undetectable levels within 90 days unlike the coliforms. Fecal, Bio slurry, coliforms, Escherichia. coli, Enterococci

Effect of Pineapple Pomace on the Development of Peanut Bar and their Physicochemical and Nutritional Properties with Consumer Acceptance

The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes

Root Application Efficacy of Plant Biostimulants in a Tunisian Portulaca Oleracea l. Cultivar Grown under Salt Stress

Plants biostimulants (PBs) have been shown to play multiple roles in plant growth and to improve crop tolerance to abiotic stresses such as salinity. The present investigation was undertaken for the first time to study the effect of PBs - a plant-derived protein hydrolysate (PH), a root activator (RA) and a root stimulator (RS) - on Portulaca oleracea L. tolerance to salt stress. For this purpose, a Tunisian P. oleracea cultivar was cultivated in pots under a greenhouse. Plants were treated with a factorial combination of three nutrient solutions (non-salt control, 50 and 100 mM NaCl) and three PBs were applied to roots. Growth and physiological parameters were then determined. Main results showed that salt stress decreased shoot and root dry biomass, chlorophyll and carotenoid contents while it increased the content in total soluble sugars, proline and relative water contents. However, root application of the three PBs induced some significant differences in the agronomical and physiological responses between PB treated and untreated plants when subjected to sodium chloride salinity from 50 and 100 mM NaCl. Overall, the present study proves that the root application of these PBs increases the performance of P. oleracea plants under salinity conditions. Therefore, PBs can be used to improve the salt-stress tolerance of vegetable crops by increasing their physiological responses to abiotic stress Portulaca oleracea L.; plant; salinity; biostimulant; growth; physiology

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

Assisted Reproductive Technologies for Decision Support in Reproductive Management of Dairy Cattle in Ke

The human population is expected to double in Africa by 2030 and with it a consequent rise in demand for livestock products. Reproductive technologies improve livestock productivity however, uptake of the technologies has been low in Africa, yet this is where there is a dire need for livestock products as the human population surges. This study aimed to assess knowledge extent and understanding the use of assisted reproductive technologies in decision support for reproductive management of dairy cattle in Kenya. Dairy farmers and veterinary practitioners were interviewed using a questionnaire to obtain relevant data on knowledge, attitude and practices in the use of assisted reproductive technologies in reproductive management in dairy farms. Observable heat signs was the only method used by participants to ascertain estrus in a cow. Artificial insemination technique was adopted by all farmers as the breeding method of choice. The analysis highlighted that the respondents with low levels of formal education had less knowledge on reproductive technologies and displayed risky practices. Overall, a larger proportion of respondents indicated that the assisted reproductive technologies would be important in reproductive management. The relatively low levels of awareness, higher levels of education and a willingness to use the assisted reproductive technologies in reproductive management of dairy cattle strengthen the logic of improving productivity through the application of these assisted reproductive technologies as well as improve levels of awareness of reproductive management practices. Keywords: attitude, heat detection, knowledge, pregnancy diagnosis, practices, progesterone

Effect of Hot Water Treatment with Organic Additives in Fresh Cut Carrot

Fresh cut carrot (Daucus carota L.) slices were treated with hot (60°C) water and hot aqueous solution (2% sodium chloride, 2% citric acid and 10% lime juice) for 1 min and then surface water was removed. Following treatment, fresh-cut carrot slices were kept in a polypropylene (PP) box and stored in a refrigerator (4±1°C and 50±5% RH) for 12 days. The effectiveness of the treatments in extending shelf life was evaluated by determining respiration rate, firmness, weight loss, external colour, whiteness index (WI), some chemical parameters (ascorbic acid content, TSS, acidity, pH, total sugar, reducing sugar and beta carotene), total bacterial count (TBC) and sensory quality. The highest increment of WI (48.4%) was observed without heat-treated carrot slices. On the other hand, WI was increased by 12.1% and 21.7% in carrot slices treated with hot aqueous solution of 2% citric acid and with hot aqueous solution of 2% sodium chloride respectively at 12 days of storage. On the 12th day of storage, fresh-cut carrot treated with hot aqueous solution of 2% citric acid scored 7.3 and the rest of the sample scored less than 4.5 (indicate as unacceptable) in overall acceptability. Carrot slices treated with hot aqueous solution of 2% citric acid and 2% sodium chloride retained a minimum number of TBC and delayed changes in WI, external colour and beta carotene content compared to without heat-treated carrot slices. Keywords: Citric acid, respiration rate, sensory quality, sodium chloride, total bacterial count, whiteness index