Agriculture

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Browsing Agriculture by Subject "ACE: Food Technology and Research"

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    Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu
    (AFSJ, 2019-08-21) Gbaa, S. T.; Ahemen, S. A.; Eke, M. O.
    Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory properties of sorghum based mumu. Study Design: The experimental design used was the complete randomized design (CRD) and the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least Significant Difference(LSD) test to compare treatment means; differences was considered significant at 95% (P≤0.05) (SPSS Version 21 software). Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue State, Nigeria, between June 2018 and March 2019. Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate composition, selected minerals and vitamins were determined using standard methods. Sensory evaluation was also conducted. Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly higher (P < 0.05) on the protein, ash and fibre. Their values ranged from 13.67 to 15.97%, 1.99 to 3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100 g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the samples decreased significantly (P < 0.05) with increased level of watermelon rind powder. Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.
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    Modelling the Impact of Key Pests of Watermelon on its Performance Using Linear Regression Models
    (Walailak J Sci & Tech, 2020-06-05) Emmanuel, OKRIKATA; OGUNWOLU, Emmanuel Oludele; ODIAKA, Ngozi Ifeoma
    Despite the economic, health, and nutritional values of watermelon, insect pests remain a key limitation to its production globally. However, there has, hardly been any research that has statistically modeled the impact of insect pests on its performance. Therefore, this study aims to determine the relationship between the performance of watermelon and the density of its key pests with the aid of correlation and linear regression models, thereby presenting models for forecasting crop performance vis-à-vis pest density for optimum pest management. Data were collected from 40 m2 plots grouped into 4 replicates (10 plots/replicate) in field experiments (arranged in a randomized complete block design) in the early- and late-sown crops of 2016 and 2017 in the Research Farm of Federal University, Wukari, Nigeria. Plant survival rate (%) negatively and significantly (P≤ 0.05) correlated with each of mean number leaf-feeding beetles (r = −0.80, R2 = 63.5 %, Y = 92.023 – 3.145x; r = −0.79, R2 = 62.1 %, Y = 95.986 – 5.975x), A. gossypiidensity (r = −0.67, R2 = 44.9 %, Y= 184.048 – 50.444x; r = -0.65, R2 = 42.4 %, Y= 131.852 – 14.618x), and B tabacidensity (r = −0.67, R2 = 45.2 %, Y= 188.832 – 11.138x; r = −0.66, R2 = 43.3 %, Y= 178.738 – 3.701x) in both the early- and late-sown crop of 2016, respectively, with a similar trend in those of 2017. All parameters significantly (P ≤ 0.05) fitted the linear regression model. Densities of all major pests consistently correlated negatively and significantly with fruit yield. Student’s t-test detected significant differences between the early- and late-sown crops of both years. We therefore conclude that watermelon experiences multiple pest infestations whose compositions and intensities vary between seasons, and that their influence on agronomic performance, as shown by the coefficient of determination (R2) values (which were indicative of the reliability of the models with respect to the effect of pests on crop performance), were largely close or > 50 %.
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    Non-Wettable Surfaces – From Natural to Artificial and Applications: A Critical Review
    (Rev. Adhesion Adhesives,, 2019) Tyowua, Andrew Terhemen; Targema, Msugh; Emmanuel Etim Ubuo, Emmanuel Etim
    Non-wettable surfaces have recently attracted significant attention due to their enormous promising applications. These applications are primarily due to their ability to repel liquid drops and remain unwetted. In this review, the various names used in describing non-wettable surfaces are given. This is followed by the fundamental theories of wetting. Natural non-wettable surfaces are then considered, along with their importance. Thereafter, we discuss how artificial non-wettable (biomimetic) surfaces are prepared. Next, the basic properties of non-wettable surfaces, which make them promising candidates for a wide range of applications, are discussed. Furthermore, the various applications of non-wettable surfaces are discussed, with references made to review articles with specific coverage of named applications. We conclude with a summary, challenges limiting the application of non-wettable surfaces to some real-life situations and possible suggestions to mitigate them as well as opportunities for future work.
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    Production and Quality Evaluation of Cookies from Wheat, Almond Seed and Carrot Flour Blends
    (International Journal of Food Science and Biotechnology, 2020-10-30) Guyih, Mulak Desmond; Dinnah, Ahure; Eke, Mike Ojotu
    Cookies are a form of baked food which is usually sweet. Wheat, almond and carrot flours were used to produce cookies in the following blend ratios: 100:0:0, 90:10:0, 90:0:10, 80:15:5, 70:20:10 and were labeled A, B, C, D and E. The control sample A was without treatment. Analyses of antinutrients, functional properties, physical, proximate, minerals, and sensory attributes were carried out using standard methods. All the results show statistical difference. The functional properties of flours: bulk density, WAC, OAC, swelling capacity and foaming capacity ranged respectively from 0.71 to 0.81 g/cm3 , 1.60 to 4.31 g/mL, 1.10 to 3.67 g/L, 2.30 to 2.66 mL, 5.10 to 6.62%. The antinutritional properties: oxalate, tannin and cyanide content of flours ranged from 0.03 to 0.14 mg/100g, 0.18 to 0.64%, 0.12 to 0.13%, phytate content was not detected. The spread ratio of cookies ranged from 3.32 in sample A to 4.04 in sample E. The proximate composition of cookies: moisture, ash, fiber, fat, protein and carbohydrate content ranged respectively: from 6.42 to 8.04%, 1.62 to 2.72%, 0.36 to 0.97%, 1.94 to 6.02%, 6.14 to 10.23% and 71.27 to 81.18%. The energy value of cookies ranged from 371.22 to 391 kCal. The mineral composition ranged from 185.77 to 230.16 mg/100g for calcium, 877.62 to 984 mg/100g for potassium, 5.75 to 7.12 mg/100g for zinc, 58.96 mg/100g to 77.16 mg/100g for magnesium and 47.03 to 56.12 for sodium. All cookies samples were generally accepted by sensory panelist. The study provides evidence that wheat, almond and carrot are suitable for cookies production and at optimal substitution levels of 70:20:10 and 80:20:10.
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    Utilization of moringa oleifera seeds flour and starches of white yam, trifoliate yam and sweet potato in cookies
    (International Journal of Food Science and Nutrition, 2021-07-14) Obioma, Okereke Goodluck; Doshima, Igbabul Bibiana; Ikya, Joseph
    Native starches extracted from selected roots and tubers (white yam, trifoliate yam and sweet potato) were physically and chemically modified through heat moisture treatment and acetylation respectively while nutritious flour was processed from Moringa oleifera seeds. Composite flours of 85% wheat flour, 10% native/modified starch and 5% Moringa oleifera seed flour blends were developed for production of composite cookies. Nutritional compositions and baking properties of these composite cookies were investigated against those of control samples (i.e. 100% wheat flour cookies). Nutritionally, composite cookies were significantly (p<0.05) higher than control cookies while in terms of baking properties, the control cookies did not significantly (p<0.05) differ from composite cookies. Cookies sample NSPC (i.e. made from composite flour of 85% wheat flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) took lead positions in crude fat content (19.30%), protein content (13.25%), calcium content (121.95 mg/100g), iron content (3.75 mg/100g), vitamin A content (4.910 µg/g), vitamin B1 content (0.079 mg/100g), vitamin B2 content (0.112 mg/100g), vitamin B3 content (0.580 mg/100g), vitamin B6 (0.480 mg/100g) and vitamin C content (14.710 mg/100g). Though NTYC (cookies of composite flour of 85% wheat flour: 10% native trifoliate yam starch: 5% Moringa oleifera seed flour) and CTYC (cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) shared the highest moisture content of 8.20%, NTYC had highest values in ash content (2.60%) and spread factor (62.37)) and toddled in carbohydrate content (55.45%). CWYC (i.e. cookies of composite flour of 85% wheat flour: 10% acetylated white yam starch: 5% Moringa oleifera seed flour) had best values in storage-ability potential (i.e. lowest moisture content of 2.50%) and energy content (467.30 Kcal), but had lowest values in magnesium (57.31 mg/100g) and phosphorus content (64.18 mg/100g). The 100% wheat flour cookies (CTLC) led in carbohydrate content (63.35%), magnesium content (64.71 mg/100g) and phosphorus content (69.28 mg/100g) but lagged behind in ash content (1.70%), crude fat content (1.25%), protein content (11.75%), iron content (2.45%), vitamin A (2.250 µg/g), vitamin B1 (0.047 mg/100g), vitamin B2 (0.073 mg/100g), vitamin B3 (0.250 mg/100g), vitamin B6 (0.290 mg/100g), vitamin C (13.530 mg/100g) and spread factor (41.47). PWYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated white yam starch: 5% Moringa oleifera seed flour) recorded lowest values in crude fat content (17.80%) and energy value (441.30 Kcal); whereas PTYC (cookies of composite flour of 85% wheat flour: 10% heat moisture treated trifoliate yam starch: 5% Moringa oleifera seed flour) made lowest values in crude fibre content (1.60%) and calcium (117.31 mg/100g). NWYC (cookies of composite flour of 85% wheat flour: 10% native white yam starch: 5% Moringa oleifera seed flour).led in crude fibre content (1.73%) and general acceptability (8.07) while CSPC (cookies of composite flour of 85% wheat flour: 10% acetylated starch: 5% Moringa oleifera seed flour) scored lowest in general acceptability (6.20)