African Journal of Agriculture and Food Security

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (9), pp. 001-010, September, 2020. © International Scholars Journals

Full Length Research Paper

Effects of accelerated ageing and improved physiological performance of both fresh and aged seeds in blackgram variety

*Shah G. Ramanujan, Vallabhbhai Patel and Satyajit H. Kohli

Department of Seed Science and Technology, Seed Centre, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India.

Accepted 15 August, 2020

Abstract

An experiment was conducted in Department of Seed Science and Technology during 2012 to standardize suitable seed dry dressing treatments, using botanicals that can alleviate the deleterious effects of accelerated ageing and improve the physiological performance of both fresh and aged seeds in blackgram variety TNAU blackgram CO 6. Both fresh and four days accelerated aged seeds were dry dressed with fenugreek seed powder, custard apple and moringa leaf powder at 2, 3 and 4 g/kg of seeds with 1, 2 and 3 h of shaking and evaluated for its physiological performance of seedlings under lab condition. The result revealed that seeds treated with 3 g/kg of fenugreek seed powder with 1 h shaking registered an increased physiological performance in terms of germination percentage, shoot length, root length, dry matter production and vigour index for both fresh and aged seeds. This, which was on par with 4 g/kg of custard apple leaf powder treated seeds. Interestingly, the increase in physiological performance of identified seed treatments was more pronounced in aged seeds, indicating the efficacy of botanicals in alleviating the deleterious effect of accelerated ageing. All the botanicals found to contain higher antioxidant activity and rich in minerals such as titanium, molybdenum and iron, apart from other trace elements.

Key words: Blackgram, custard apple leaf powder, fenugreek seed powder, moringa leaf powder, seed ageing.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (9), pp. 001-003, September, 2020. © International Scholars Journals

Full Length Research Paper

An evaluation of genetic variability in seedling vigour in wheat (Triticum aestivum L.)

*Mahatma Sarojini, Ratan Narayan and Viswanathan Naidu

Department of Seed Science and Technology, Tamil Nadu Agricultural University (TNAU), 641 003 Coimbatore, India.

Accepted 21 April, 2020

Abstract

This experiment was aimed to study whether genetic variability exists in the seedling vigour of 50 elite spring wheat lines and also to study its correlation with yield and yield components. Analysis of variance reveals significant difference for seedling vigour index as well as other yield and yield components. The phenotypic coefficient of variation (PCV) and genotypic coefficient of variation (GCV) was observed highest in seed yield plot^-1, vigour index, 1000-seed weight and tillers m^-2. The highest heritability accompanied with genetic advance was observed in seed yield plot^-1, seed vigour index, 1000-seed weight and spike length which is due to additive gene action and direct selection for these traits would be rewarding. Seed vigour index had significant and positive correlation with seed yield and other yield components except for spike length at both phenotypic and genotypic level. This study revealed that seed vigour index is strongly under genetic control and has great scope to be included in wheat breeding program as a selection parameter to assess stress tolerant as well as vigorous genotypes.

Key words: Seed vigour, yield parameters, genetic variability, correlation, wheat.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (8), pp. 001-007, August, 2020. © International Scholars Journals

Full Length Research Paper

Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L)

T. I. Mbata^{1, 3}*, M. J. Ikenebomeh² and J. C. Alaneme³

¹Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Nigeria.

²Department of Microbiology, University of Benin, Benin-city, Nigeria.

³Department of Microbiology, Federal Polytechnic, Nekede, Owerri, Nigeria.

Accepted 20 April, 2020

Abstract

The nutrient composition, antinutritional factors and microflora in spontaneously fermenting maize flour fortified with bambara groundnut were examined over a period of 72 h. Titratable acidity as well as pH changes was obtained at 12 h interval during fermentation by adventitious microorganisms present in the fortified product. Results obtained showed that microflora gradually changed from gram negative enteric bacteria, molds, lactic acid bacteria and yeast to be dominated by gram positive lactic acid bacteria (LAB) and yeasts. All undesirable microorganisms such as coliforms and molds which were present at the start of fermentation were totally eliminated by 24 h of fermentation. Yeasts and LAB numbers in the fortified dough varied between 4.44 and 7.36 log cfu -1. LAB number increased from 5.40 to 7.36 log cfu -1 during fermentation. Yeasts increased from 4.44 to 5.60 log cfu-1. The product pH decreased with concomitant increase in moisture, fat, ash, fibre and titratable acidity with increasing bambara groundnut addition. Bambara groundnut addition caused only minimal changes in the proximate composition with the exception of protein content, which increased remarkably from 18.40 to 21.68% with 30% bambara groundnut addition. Boiling, sprouting and fermentation significantly decreased the tannins and trypsin inhibitors levels. Boiling Bambara groundnut for 20 min before incorporation into the maize flour imparted a desirable flavour. Organoleptic evaluation revealed that the foods were well accepted. Based on the findings the application of bambara groundnut fortification to traditional foods can promote the nutritional quality of African maize - based traditional foods with acceptable rheological and cooking qualities.

Key words: Spontaneous fermentation, fermented maize flour, Bambara groundnut fortification, micropopulation, nutrient quality, antinutritional factors, rheology.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (8), pp. 001-009, August, 2020. © International Scholars Journals

Full Length Research Paper

Effect of period of steaming and drying temperature on chemical properties of cashew nut

S. B. Kosoko¹*, L. O. Sanni², A. A. Adebowale², A. O. Daramola¹ and M. O. Oyelakin³

¹Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria

²Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria.

³Nigerian Institute of Stored Product, Ibadan, Nigeria.

Accepted 09 April, 2020

Abstract

This study investigated effect of period of steaming (20, 30 and 40 min) and drying temperature (50, 60 and 70°C) on the chemical properties of cashew nut. The nuts were packaged in glass bottle, polyethylene bag and plastic bottle and stored under ambient condition (28 ± 3°C) for 12 weeks. The samples were analyzed immediately after drying and at two weeks interval during storage for chemical properties. The ranges of the properties studied are - moisture content (4.16 to 6.76%), oil extracted (40.08 to 47.01%), oil colour intensity (0.08 to 0.58A), residual sugar content (1.57 to 6.04%), residual cashew nut shell liquid (CNSL) (0.30 to 3.77%), acid value (0.58 to 12.32 ml/g), peroxide value (2.80 to 25.32 mEq/kg) and anisidine value (0.85 to 5.94 ml/g). Steam boiling time and drying temperatures has significant differences (p < 0.05) on the chemical properties of the dried cashew nuts. Cashew nuts processed by steam boiling for 40 min and dried at 70°C recorded the best quality, as it reduces both the residual CNSL and the moisture content of the kernel. It also had a positive influence on the % residual sugar of the sample.

Key words: Cashew nut, steaming period, drying temperature, chemical properties.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (7), pp. 001-003, July, 2020. © International Scholars Journals

Short Communication

Promotion of coconut in the production of yoghurt

Rita E. Sanful

Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, P. O. Box AD 50, Cape Coast, Ghana. E-mail: [email protected] or [email protected]

Accepted 22 April, 2020

Abstract

Yoghurt was produced from milk obtained from coconut milk and skimmed cow milk, by fermentation using starter cultures. The results obtained show that the pH of the various products ranged from 4.2 - 4.4. The acceptability of the yoghurt produced was investigated in a sensory evaluation study. The sensory evaluation study of the samples indicated that yogurt produced from skimmed cow milk did not differ from those produced from coconut and cow milk composites in all sensory quality attributes. Thus coconut milk can be used with cow milk to produce acceptable and affordable yoghurt since coconut milk is cheaper. The results also showed that middle aged coconut (7 - 8 months old) could be used for the production of acceptable yoghurt.

Key words: Sensory evaluation, starter culture, coconut, substrate.

African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 8 (7), pp. 001-008, July, 2020. © International Scholars Journals

Full Length Research Paper

Chemical, functional and sensory properties of roasted bambara groundnut and cooking banana weaning diet

Ijarotimi Oluwole Steve*, Oyewo Mary Temitope and Oladeji Babatunde Stephen

Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.

Accepted 15 April, 2020

The cooking banana and bambara ground nut were processed into flour, mixed in ratios of 90:10, 80:20, 70:30 and 60:40 respectively and chemical, functional and sensory properties were evaluated. The protein contents of formulated samples were significantly higher than ogi, but lower than nutrend (p < 0.05). Also, the energy values of CBR₄ (384.4 ± 0.3 kcal.) was significantly lower than the nutrend (397.1 ± 1.8 kcal.) (p < 0.05) and there was no significant difference with the ogi (383.1 ± 0.1 kcal.) (p < 0.05). The mineral composition of CBR₄ had the highest amount of calcium, magnesium, iron, potassium, sodium and phosphorous when compared with other formulated food samples. The CBR₄ had the highest water absorption capacity, least gelation capacity and swelling capacity, while CBR₁ had the least values of the formulated food samples. The overall acceptability of the formulated food samples were significantly lower than the ogi and nutrend (p < 0.05). The amount of CBR₃ and CBR₄ needed to meet the RDA for energy, protein and minerals of infant were comparable with that of nutrend, but lower than ogi. The study concluded that the nutrient composition of CBR₄ was better than ogi, but lower than nutrend. Hence, it may be used as a substitute for ogi and the expensive commercial weaning formula.

Key words: Chemical composition, functional properties, cooking banana, bambara groundnut, infant mix.