Impact of Some Organic Manure with Chemical Fertilizers on Growth, Yield of Broad Bean (Vicia faba L.) Grown in Newly Cultivated Land

The possibility of improving growth and yield of broad bean (Vicia faba L.) plants grown in newly cultivated land was conducted during the two successive seasons of 2018 and 2019. For achieving this aim, broad bean plants were fertilized with different rates of organic fertilizers (poultry or farmyard manures) and minerals (NPK). Different growth parameters, chemical constituent and yield were determined in this study. The results indicated that organic fertilized plants achieved higher values of different growth parameters (plant height, number of branches, plant leaf lets blade area and dry weight / plant) and yield and its components (number of pods / plant, no of seeds / pod, weight of seeds / pod, weight of 100 seeds and weight of seeds / plant). The best results were obtained when the plants were fertilized with high rate of poultry manure (8 tons) and NPK fertilizers (50 kg ammonium nitrate 33.5% + 200 kg superphosphate 15.5% + 50 kg potassium Sulphate 48%). The present results also show that the concentration of chlorophyll. A, b, carotenoids, crude proteins, total free amino acids, total carbohydrates, total sugars, reducing sugars an non soluble carbohydrates recorded the higher values in both leaves and seeds of those plants fertilized with either poultry or farmyard manures when compared with those fertilized with NPK. The present study clearly shows that the best effect was recorded by supplying the plants with poultry manure(8 tons + NPK nutrients (50 kg ammonium nitrate 33.5% + 200 kg superphosphate 15.5% + 50 kg potassium Sulphate 48%).

Effect of Starter Culture on the Fatty Acid and Amino Acid Profile of Fermented Parkia biglobosa Seeds

Iru , a condiment used for seasoning soup is often obtained from the fermentation of Parkiabiglobosa seeds. The present study therefore investigates the effect of different starter culture on the amino and fatty acid profile of Parkiabiglobosa seed fermented to produce iru. Starter culture of Lactobacillus plantarum, Bacillus subtilis and Leuconostoc sp were used to ferment Parkiabiglobosa seeds. The bacterial load increased from 0.00 log10cfu/g in boiled raw sample to 8.67 log10cfu/g in naturally fermented sample. Fermentation significantly (P<0.05) increased the quantity of the amino acids in fermented samples. Aspartic acid (25.85 g/100g) and linoleic acid (42.99 %) were the highest amino and fatty acids respectively in the fermented samples. The result from this study reveals that fermentation significantly increase the amino and fatty acid profile of Parkiabiglobosa fermented to produce iru, a Nigerian condiment.

Effect of Cassava Processing to the Environment in South East, Nigeria - Implication on Adoption of Cassava Processing Technology

Effect of adoption of improved cassava processing technology to the environment in South East, Nigeria. The specific objectives of the study are to describe the socio economic characteristics of the processors; identify the effect of cassava processing to the environmental; identify different forms of cassava processing; identify the technologies used by the processors to abate pollution; determine the factors affecting the decision of the processor in adopting of the technologies and identify the constraints to cassava processing in the study area. One hundred and twenty processors were selected from the States. A well structured questionnaire was used to collect information needed for the study. The objectives were addressed using percentages, logistic model analysis and factor analysis. The results show that most cassava processors were aged, fairly educated, well experienced and membership of organization. The different forms of cassava processing in the study area are gari, fufu, tapioca, starch and flour. The effects of cassava processing on the environment were odour, flies, mosquito dust, cyanide, carbon compound and waste water. The technologies adopted by the processor in order to abate pollution were use of collection pit, heap and burn, use of protective devices, source of fuel and dumping in the farm. The determinant factors to adoption of the technologies to abate pollution were education of the processors, credit, and membership of organization, processing experience and extension services. The constraints to cassava root processing were poor access to credit, high price of processing equipment, Poor pricing of products, poor infrastructure, poor pricing of products, irregular suppiy of tubers and Poor market information. There is need to ensure processors’ access to educational programs such as adult program, extension services, credit facilities and regular supply of cassava roots.

Ripening Stage Affects the Quality of Fresh and Dehydrated Pineapples (Ananas comosus (L.) Merr.) cv. Mauritius in Sri Lanka

Pineapple (Ananas comosus (L.) Merr.) being a non climacteric fruit, its flavor and sugar content does not increase after harvesting. Thus, the maturity stage at harvesting affects the quality of pineapples after harvesting. This study was conducted to compare the quality parameters at four different ripening stages of pineapple (cultivar Mauritius-Queen type) and their effect on sensory properties after dehydration. Pineapples were harvested at dark green, 50% yellow, 75% yellow and 100% yellow color stages. Total Soluble Solid (TSS) content, Titratable Acidity (TA), TSS/TA ratio, pH, Fruit firmness, L*,a*,b* and hue angle were quantified in fresh samples and the appearance, texture, taste, odor, color and overall acceptability were evaluated in dehydrated samples at each ripening stage. The ripening stage had a significant (P<0.05) effect on selected quality parameters of fresh pineapples. Highest TSS content of 17.75±0.67 was observed in 100% yellow stage whereas the lowest was observed in dark green stage (15.75±0.48). In contrast, the highest firmness was observed in dark green stage (27.47±6.4 N) while the lowest was in 100% yellow stage (12.01±1.17 N). Lowest pH and highest TA were observed in dark green stage while the highest pH and lowest TA were observed in 100% yellow stage with values of 3.49±0.06, 0.82±0.02, 3.74±0.01 and 0.78±0.02, respectively. Sensory evaluation revealed that 75% yellow stage is the optimum ripening stage for dehydration of pineapple (cultivar Mauritius-Queen type) with significantly greater sensory evaluation ranks compared to other stages.

Soil Nutrient Management Practices Influence the Carotenoid Content and Profile of Orange Fleshed Sweet Potato Variety (UMUSPO 3)

Food bio fortification holds a lot of promise for the alleviation of hidden hunger. The appropriate soil nutrient management methods that will maximize the pro vitamin A content of bio fortified Orange fleshed sweet potatoes bio fortified was evaluated in the present research. The carotenoid content and profile of OFSP variety grown on soils given five different nutrient managements were compared. The soil management treatments given were: Poultry manure at 10 x 103 kg /ha (VB1); Poultry manure at 5 x 103 kg/ha;( VB2): Poultry manure at 2.5 x 103 kg/ha + NPK at 200 kg/ha + Agrolyser at 2.7 kg/ha, (VB3) Agrolyser at 2.7 kg/ha + NPK at 200 kg/ha; (VB4) Poultry manure at 5.0 x 103 kg/ha + NPK at 200 kg/ha, (VB5) NPK 15:15:15 at 400 kg/ha. Carotenoids were extracted from the potato samples and analyzed using High performance Liquid Chromatography (HPLC). The best treatment that promoted high pro vitamin A carotenoid content was soil treatment with Poultry manure (5x 103 kg/ha+ NPK (200kg/ha). This soil treatment led to the highest contents of α-carotene (6.14μg/g); 13-cis-β-carotene (12.36μg/g); All-trans-β-carotene (87.89μg/g) and 9-cis-β-carotene (2.99μg/g). The best soil management treatment for the highest yield of β-cryptoxanthin (7.95μg/g) was poultry manure at 2.5kg/ha +NPK at 200kg/ha.

Amino Acid Composition of Kilishi - Nigerian (Beef Jerky) Meat

The article reports the amino acid composition of Nigerian beef jerky meat called Kilishi. Kilishi is consumed dry, hence determination was on dry weight basis. Sample was purchased in Ado-Ekiti, Nigeria. Amino acid values were highest for non-essential amino acid in Glu (14.3 g100g-1) whereas from essential amino acid it was Lys (8.69 g100g-1). Other high value amino acids were (in g100g-1): Asp (8.85), Leu (7.68), Arg (6.02), Ile (4.08), Trp (1.02), Cys (1.18) and His (2.40). P-PER1,2,3 values were superior at values of 2.52 – 2.70. EAAI1 (soybean standard) was 1.23 and EAAI2 (egg standard) was 94.5 with corresponding BV of 91.3. Lys/Trp was very high at 8.55 and Met/Trp was 2.38. Values of TNEAA was 52.1 g100g-1 (57.7%) and TEAA was 38.2 g100g-1(42.3%). In the egg score comparison Ser (0.461) was the limiting amino acid (LAA) with protein corrected digestibility value of 0.338; in provisional EAA scoring pattern, LAA was Val (0.882) and corrected version was 0.742; in pre-school children requirement, LAA was Trp (0.927) and corrected value of 0.780. Variation percentage values between the scores/corrected scores were virtually 12.2% per parameter compared. Correlation values between each score standard/corrected score values were significantly different at r=0.01 with values of 0.9997 – 0.99999. Estimates of amino acid requirements at ages 10 – 12 years (mg kg-1 day-1) showed kilishi to be better than the standards at 74.9% - 453%. Results showed that kiishi is protein-condensed.

Nutritive Value and Inherent Anti-Nutritive Factors in Processed Peanut (Arachis hypogaea)

Processing conditions and even the form of the food being processed as they affect nutrient availability is critical to develop structured foods to meet the nutritional needs of end users. The effect of heat treatments (roasting, boiling and autoclaving) on the physical, nutritional and functional properties of in-shell and shelled peanut (Arachishypogaea) was determined. Unprocessed shelled peanut served as the control. Nutrient and anti-nutrient compositions of peanut samples were determined by standard methods, while physical (colour) and functional properties were also carried out. Analysis of variance was used to analyze the treatment groups and Duncan's multiple range tests to determine significant difference at p≤0.05. The result of proximate composition revealed that raw peanut had protein (32.7%), ash (1.37%), fibre (5.15%), fat (42.9%) and carbohydrate (12.1%). However, processing methods significantly increased the fat and ash contents. Peanut is high in calcium, magnesium and potassium but low in iron and zinc; processing significantly increased the elemental concentration of peanut. Phytate, tannin, oxalate, alkaloid, trypsin inhibitor and flavonoid were determined in the peanut samples and all were significantly affected by the processing method employed. However, boiling of shelled peanut was more effective in reducing the anti-nutrients than roasting and autoclaving. The aflatoxin concentration was in a range of 2.06-8.05 ppb. Shelled peanuts subjected to the processing methods had lower aflatoxin levels compared with in-shell processed peanuts. There exist variation in bulk densities (packed and loosed), water and oil absorption capacities as a result of processing method employed. The colour of peanut was significantly affected by the processing method. In general, processing of shelled peanut resulted in flour with better nutritional quality and functionality than in-shell peanut. The findings showed that boiling has proved to be an efficient method in processing of peanut.

Impacts of Phosphorus as Soil Application on Growth, Yield and some Chemical Constitutes of Common Bean Plants Grown under Saline Soil Conditions

This study aimed to assess the impact of calcium superphosphate (P; 0, 100, and 200 kg per feddan) as soil amendments, in addition to the recommended P, on the growth traits, green and dry yields characteristics, leaf photosynthetic pigments, chlorophyll fluorescence, and leaf contents of nutrients of common bean (Phaseolus vulgaris L., cv. “Bronco”) plants grown under saline soil conditions. Two field trials were conducted at the Experimental Farm of Faculty of Agriculture, Fayoum University during the 2016 and 2017 summer seasons. The obtained results showed that, Na+ content was significantly declined, while the all other tested parameters such as growth characteristics (i.e., shoot length, number of leaves per plant, area of leaves per plant, and shoot fresh and dry weights), yield characteristics of green pods and dry seeds (i.e., average pod weight, number of pods per plant, pods weight per plant, dry seed weight per plant and 100-seed weight), leaf photosynthetic pigments (i.e., total chlorophylls, total carotenoids) contents and leaf chlorophyll fluorescence (i.e., Fv/Fm and PI), leaf contents of N, P, K+, and Ca2+, and the ratios of K+/Na+, Ca2+/Na+ and K++Ca2+/Na+ were significantly increased by the two tested P treatments compared to the controls (without more P than the recommended). The all tested treatments conferred, approximately, the same results. Therefore, results of this study recommend using P at 100 kg per feddan above the recommended dose to optimize the common bean performance in saline soils.

Effect of Different Fermentation Time on the Microbial, Mineral and Proximate Composition of Parkia biglobosa Seeds Fermented for Iru Production

Fermented food condiments form an integral part of African diets as they supply nutrients with claimed medicinal properties. This research was designed to investigate the effect of period of fermentation on the microbial, mineral and proximate composition of fermented Parkia biglobosa seeds. The bacteriological, nutritional and sensory parameters were carried out on the raw, dehulled and fermented seeds. The result of the total bacterial counts showed that the raw seed had 3.67 log10cfu, there was a significant increase in the total bacteria count from 2.20 log10cfu/g in dehulled unfermented bean to 9.248 log10cfu/g at 96 hr of fermentation. The bacteria isolated were Bacillus subtilis (32 isolates), Lactobacillus plantarum (9 isolates), and Leuconostoc spp (3 isolates). The pH increased significantly from 4.57 in the raw seeds to 8.40 at 96 hr of fermentation. The titratable acidity decreased from 0.179N in the raw seeds until it got to 0.0313N at 96hr of fermentation. The proximate composition on dry mass basis showed that ‘iru’ fermented for 48hr had the highest protein content of 41.023%. The carbohydrate decreased from 42.153% in the raw seed to 20.733% at the end of fermentation. Four of the minerals; lead, cadmium, cobalt and nickel were detected in the raw seeds but were no longer available after dehulling. Phosphorus, sodium, calcium and potassium increased during the fermentation period. The sensory result showed that the intensity of growth on the surface of the fermenting bean increased. Moreover, the sensory score on the texture showed that the seed became softer as the fermentation progressed. The colour became darker and the ammonia odour became more pungent. The overall-liking showed a significant increase as the fermentation progressed where the panelist preferred the product fermented for 72hr. The result from this study revealed that the best time for fermentation of Parkia biglobosa seeds to produce good quality iru was between 48hr and 72hr.

Resource Use Efficiency of Yam Production among Smallholder Farmers and Effect to the Environment in the Tropics

Resource use efficiency of yam production among smallholder farmers in Southeast, Nigeria was studied. The specific objectives of the study are to estimate the costs and returns in yam production, determine the allocative efficiency of yam production among small holder farmers, determine the different effects of yam cropping activities to the environment and identify and describe the limiting factor to yam production in the study area. A multi-stage random sampling technique was used to select 240 farmers and from which information needed for the study were elicited using a structure questionnaire. Cost and returns analysis, allocative efficiency model and distributive statistics such as percentage response and frequency distribution table were used to capture the objectives of the study. The result shows that yam production was profitable in the study area. Also, result of the allocative efficiency of the inputs shows that the farmers did not attain optimal allocative efficiency, since they either under - utilized or over utilized their resources. Yam production activities in form of clearing, burning, pesticides use, fertilizer use and tillage could result in among others wild Life habitation, oxygen – carbon dioxide balance, erosion, effect aesthetic, increases soil temperature, reduction of soil nutrient, human health and welfare and conversion of organic nitrogen into mobile nitrates. The constraints to yam production were high cost of labour, poor access to credit, poor access to extension services and high cost of labour. Improving farmers’ access to credit, fertilizer and extension contact were recommended.