Series-1 (March 2021)March 2021 Issue Statistics
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ABSTRACT: This study examined the comparative effects of organic and inorganic fertilizer sources on the growth, yield and nutrient content of okra (Abelmoschusesculentus) in an ultisol at Umudike. The treatments were: 10 tons/ha chicken manure, 10 tons/ha pig manure, 400kg/ha NPK 15:15:15 fertilizer, 1.0 kg/ha Agrolyser, 10 tons/ha chicken manure plus 400kg/ha NPK 15:15:15 fertilizer, 10 tons/ha of pig manure plus 400kg/ha of NPK 15:15:15 fertilizer and Control. The treatments were replicated three times in a randomized complete block design. The results showed that the test soil was moderately acidic, with a pH (6.0) and medium in percentage total nitrogen, low in percentage organic carbon (0.71) and low in available phosphorus and exchangeable bases. The okra variety SM 35 was used for the study.......
. Abou El-Magd M.M., A.M., El-Bassiony and Z.F. Fawzy. (2006). Effect of organic manure with or without chemical fertilizers on growth, yield and quality of some varieties of Broccoli plants. Journal of Applied Science Research. 2(10): 791-798.
. Abou El-magd, M.A El-Bassiony, M. and Fawzy, Z.F. (2005). Effect of Organic Manure With or Without Chemical Fertilizer in Growth, Yield and Quality of Some Varieties of Brocoli Plants. Journal of Applied Science RCS., 2 (10):791-798.
. Adekiya, A.O. and T.M. Agbede (2009). Growth and yield of tomato (Lycopersicumesculentum, mill) as influenced by poultry manure and NPK fertilizer. Emirate Journal of Food and Agriculture 21 (1) 10-20.
. Adewole, M. B. and A. O. Ilesanmi (2011). Effects of soil amendments on the nutritional quality of okra (Abelmoschusesculentus [L.] Moench). Journal of Soil Science and Plant Nutrition. Vol. 11 No.3: 45-55
. Agbede, O. O (2009). Understanding Soil and Plant Nutrients. 1st edition. Pp. 215 -223.
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ABSTRACT: Farmers' storage structures, store rooms, in Pauwa villages of Katsina State, Northern Nigeria were simulated and incorporated with application of leaf powders of Euphorbia balsamifera Aiton, Lawsonia inermis L., Mitracarpus hirtus (L.) DC. and Senna obtusifolia (L.) Irwin and Bemeby in search for more eco-friendly methods of managing insect pests of stored sorghum. Four most commonly grown sorghum varieties in the study areas, "Farar Kaura" (FK), "Jar Kaura" (JK), "Yar Gidan Daudu" (YGD) and ICSV400 in threshed forms were used for the study.....
Keywords: Botanical powders, Insect pests, Management, Sorghum varieties, Storage structures
. Kadjo, D., Ricker-Gilbert, J., Alexander, C. and Tahirou, A. (2013). Effects of storage losses and grain management practices on storage: Evidence from maize production in Benin. Selected paper prepared for presentation at the Agricultural and Applied Economics Association's 2013 AAEA & CAES Joint Meeting, Washington, DC, August 4-6, 2013, 37pp
. Karthikeyan, C., Veeraragavathatham, D., Karpagam, D. and Firdouse, S. A. (2009). Traditional storage practices. Indian J. Trad. Know. 8(4): 564-568.
. Nukenine, E. N. (2010). Stored product protection in Africa: Past, present and future. 10th Working Conference on Stored Product Protection, 425: 26-41.
. Mahai, S., Jamala, G. Y., Mada, D. A. and Medugu, I. A. (2015). Assessment of sorghum storage methods in Madagali and Ganye areas of Adamawa State, Nigeria. The Int. J. Engr. Sci. 4(10): 01-06.
. Adejumo, B. A. and Raji, A. O. (2007). Technical appraisal of grain storage systems in the Nigerian sudan savannah.Agricultural Engineering International: The International Commission on Agricultural Engineering (CIGR). J. Sci. Res. and Dev.Invited Overview, IX(11): 1-12..
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|Paper Type||:||Research Paper|
|Title||:||The properties of pea slowly digestible starch noodles|
|Authors||:||Qi Mingming || Wang Xueyuan || Ma Chengye|
ABSTRACT: Substituting pea slowly digestible starch for 5%, 10%, 15%, 20% and 25% of wheat flour to prepare slowly digestible starch noodles. The cooking quality, color analysis and texture analysis of the noodles are carried out. The main conclusions are as follows: With the pea slowly digestible starch added increases, the water absorption rate of the corresponding noodles decreases, and the loss rate increases; the hardness of the pea noodles increases, but the adhesiveness does not change significantly, and the cohesiveness, resilience and breaking force are significantly increased; the L* values of the slow-digesting starch noodles are all Increased, the a* and b* of pea noodles increase; the total sensory evaluation score of noodles decreases.
Key words: slowly digestible starch, noddle, cooking properties, color properties, texture properties
. Englyst H N,Kingman S, Cummings J. Classification and measurement of nutritionally important starch fractions[J]. European journal of clinical nutrition, 1992, 46 (33-50).
. Huang J,Yang Q, Pu H. Slowly Digestible Starch[M]. 2018.
. Jin Z Y. Functional Starch and Applications in Food[M]. 2018.
. Z H Lu,Belanger N,Donner E, et al. Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch[J]. Food Chemistry, 2018, 268(533-541.
. J Ye, Liu C,Luo S, et al. Modification of the digestibility of extruded rice starch by enzyme treatment (β-amylolysis): An in vitro study[J]. Food Research International, 2018, 111(590-596..
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ABSTRACT: The study investigates the influence of community leadership in curbing farmers' herdsmen conflicts for food security in Makurdi, Benue State, Nigeria. Descriptive survey design was adopted. Three objectives were drawn for the study, these were translated to three research questions and two hypotheses formulated for this study.The population for the study is 154community leaders which were selected using Stratified and random sampling technique from 22 communities in Makurdi Local Government Area of Benue State. Data were collected through the use of questionnaire.The data collected were summarised and analysed using descriptive statistics, (mean, standard deviation) and chi-square respectively. The results show that destruction of crops, competition over farm land used and cattle rustling are forms of farmer herdsmen conflict in the area. Also facilitation of dialogue and negotiating settlement.....
Key words: Community leadership, curbing farmer herdsmen conflict & food security
. Abdulsalam, I., Dagona, Z. K., & Pate, U. A. (2015). Understanding conflict prevention and management between Fulbe and the other ethnic groups in Adamawa State in Oshita O. O., Augustine I., Warisu A. & Joseph H. P. (eds). Case Studies of Traditional Methods of Conflict Prevention and Resolution in Nigeria. Ibadan: John Archers Publishers. pp 157-218
. Adekunle, A. O. and Adisa, S. R (2010). An empirical phenomenological psychological study of famer-herdsman conflicts in Northern, Nigeria. Journal of Alternative Perspectives in the Social Sciences 2(1): 1-27.
. Aliyu, M. K, Ikedinma, H, A and Akinwande, A, E (2018). Assessment of the Effect of Farmers-Herdsmen Conflicts on National Integration in Nigeria . International Journal of Humanities and Social Science 8 (10).
. Anastasia, S. A (2018). Increasing Farmer-Herder Conflict in Nigeria: An Assessment of the Clashes between the Fulani Herdsmen and Indigenous Farmers in Ukpabi-Nimbo Community Enugu state. M.sc dissertation. Wageningen University and Research Netherland.
. Brussow, K. Fabe, A. & Grote, U. (2017). Implication of Climate- Smart Strategy adoption by farm households for food security in Tanzania. Journal of Food Security, 9 (6), 1203..
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|Paper Type||:||Research Paper|
|Title||:||Design and Realization of Animal feed production Management System based on MES|
|Authors||:||Yuquan Deng || Weidong Cheng || Mingzhi Cheng || Zongguang Hu|
ABSTRACT: This article aims to develop a set of animal feed production management system based on MES. The article starts with the production process of the feed production enterprise, according to the requirements and construction goals of the feed enterprise for the production management system, as well as the analysis and combination of the main characteristics of the MES system, to achieve the basic realization of the purpose of data collection at the production site of feed products, and to ensure that the feed is processed and produced in the specific process. Digital and automatic control of the whole process when producing products. Ensure the production quality of enterprise feed products, and.......
Key words: animal feed production;MES;JAVA; production management system
. Yin Ruoxin, Lian Jinghua, Li Xia, etc. Research progress in nutrition regulation technology for healthy poultry breeding[J]. Transactions of the Chinese Society of Agricultural Engineering, 2006(S2): 135-138.
. Yu Ling, Cai Wenli. Overview of China's feed industry development[J]. Feed Expo, 2011(10): 65-67.
. Wang Xiaochao, Zhao Weidong, Zuo Qingxiang. User permission management based on metadata and role control[J]. Computer Technology and Development, 2012, 22(3):233-236.
. Chen Zhen, Design of Production Management System for Photovoltaic Processing Enterprise Based on MES[J], Computing Technology and Automation, 2012.2: 54-56.
. Zhang Yuezong, apply MES system to catalyst production equipment[J], Automation Expo, 2015.3: 80-81..
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ABSTRACT: Resveratrol is a plant based dietary polyphenol that has attracted huge attention, due to its various biological activities. Industrial production of resveratrol from microorganisms requires extensive genetic engineering. Therefore, the aim of this study was to construct the producer of resveratrol of Yarrowia lipolytica strains. In present study, 2 resveratrol-biosynthesis genes 4-coumaryl-CoA ligase gene (4cl) from Arabidopsis thaliana and the stilbene synthase gene (sts) from Vitis Vinifera，were cloned and transformed into Y. lipolytica. The results showed that expression of 4CL and STS.....
Key words: Resveratrol; 4-coumaryl-CoA ligase; Stilbene synthase; Yarrowia lipolytica
. M, T. The phenolic substances of white Hellebore (Veratrum grandiflorum Loes fil.) II Oxyresveratrol. Nippon Kagaku Kaishi, 1939. 60: 1261–1264.
. Aggarwal, B. Role of Resveratrol in Prevention and Therapy of Cancer: Preclinical and Clinical Studies. 2004. 24（5A）: 2783-2840.
. Kundu, J K,Y J Surh. Cancer chemopreventive and therapeutic potential of resveratrol: mechanistic perspectives. 2008. 269(2): 243-261.
. Sharma, Sameer, Chopra, Kanwaljit, et al. Effect of insulin and its combination with resveratrol or curcumin in attenuation of diabetic neuropathic pain: participation of nitric oxide and TNF-alpha. 2010. 21(3): 278-283.
. Bradamante, S, L Barenghi, A Villa. Cardiovascular protective effects of resveratrol. 2010. 22(3): 169-188.
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ABSTRACT: Single factor experiments and Box-Behnken principle were used to optimize the extrusion parameters. The results showed that the changes of the three operating parameters of screw speed, extrusion temperature and moisture have a great impact on the water holding capacity (WHC) of that texturized products. The single factor experiments determined that the best range of screw speed is 130 rpm-170 rpm, the best range of cooking temperature is 160 ℃-180 ℃, and the best range of moisture is 50%-60%. After optimization by response surface analysis, the optimal process parameters were determined to be the screw speed of 149 rpm, the extrusion temperature of 167 ℃, the moisture of 56%, the WHC value of 158.16%.
Key words: Pea; Extrusion; Response surface analysis; water holding capacity
. Bhat Z F, Kumar S, Fayaz H. In vitro meat production: Challenges and benefits over conventional meat production [J]. Journal of Integrative Agriculture 2015, 14(002): 241-248.
. Z. X. Lu, J. F. He, Y. C. Zhang, et al. Composition, physicochemical properties of pea protein and its application in functional foods. 2020, 60(15): 2593-2605.
. R Alonso, E Orúe, M J Zabalza, et al. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins. 2000, 80(3): 397-403.
. Raffael Osen,Simone Toelstede,Florian Wild,Peter Eisner,Ute Schweiggert-Weisz. High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties [J]. Journal of Food Engineering, 2014, 127.
. Boukid Fatma and Rosell Cristina M. and Castellari Massimo. Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.[J]. Trends in Food Science & Technology, 2021, 110 : 729-742.