An exploratory study on the effects of rearing system and plumage colour on performance, carcass characteristics and meat quality of local turkeys

In a bid to improve the productive potentials of local turkeys in developing countries, a total of 240 unsexed day-old poults arranged in a 2 × 2 factorial layout into 4 treatments with two rearing systems (indoor and outdoor) and two plumage colours (white and black) were used for this study. Poults were brooded for 4 weeks followed by an acclimatization period of 2 weeks in the two different rearing systems before the commencement of the study which lasted 10 weeks. Each treatment consisting of 60 birds was further sub-divided into six replicates of 10 birds per replicate. Data obtained were subjected to Analysis of Variance in a Completely Randomized Design. Results on performance in the grower phase showed turkeys reared in indoor system recorded significantly (p<0.05) higher weight gain (29.39 vs. 105.19 g/bird/day) and daily feed intake (27.18 vs. 98.11 g/bird/day) compare to turkeys under outdoor system. In addition, weight gain was significantly (p<0.05) higher (29.16 g/bird/day) in turkeys with black plumage than (27.42 g/bird/day) recorded in turkeys with white plumage. However, in the finisher phase turkeys under outdoor system recorded significantly (p<0.05) higher weight gain than turkeys under indoor system. In the finisher phase, interaction effects showed best weight gain and Feed Conversion Ratio (FCR) (39.22 g/bird/day and 4.60) in white-plumaged turkeys reared in outdoor system. Turkeys under outdoor system also had significantly (p<0.05) higher back and spleen percentages. However, proportions of thigh were significantly (p<0.05) higher in turkeys reared indoor. In addition, white-plumaged turkeys recorded significantly (p<0.05) higher (21.07%) cooking loss than 14.58% recorded in turkeys with black plumage. In conclusion, improved weight gain with best FCR at finisher phase as well as highest spleen portion and cooking loss in thigh meat was obtained in white-plumaged turkeys reared in outdoor system

Influence of roasting conditions on physicochemical and fatty acid profile ofraw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria

This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic acid) which indicated that cashew nut oil is edible, non-drying and may not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic > linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds contained therein

The influence of roasting conditions on volatile flavour compounds in raw and roasted cashew kernels (Anacadium ocidentale) grown in Nigeria

The use of inappropriate temperature-time combinations during the roasting of nuts could lead to quality defects, such as burnt taste, short shelf-life, rancidity, and poor flavour. In this study, cashew kernels were roasted in a forced airflow-drying oven for 20, 40, and 60 min at 100, 120, 140, and 160 °C. The products were evaluated for volatile flavour compounds and the sensory evaluation of the roasted cashew kernels at different roasting conditions. The volatile fraction was isolated using the combined steam distillation–extraction procedure and identified by gas chromatography–flame-ionization detection (GC-FID). The consumer acceptability test was carried out by 100 panellists using nine point hedonic scales to assess preferences for like or dislike, colour, taste, texture, flavour, and overall acceptability. It was found that there were significant differences in flavour compounds between the different conditions of roasting. Twenty-nine volatile compounds were identified in both fresh and roasted cashew kernels comprising five main classes, which consist of 12 hydrocarbons, eight aldehydes, four ketones, three alcohols, and one acid. The volatile compounds (mg/100 g) ranged from 5.03x10-2 to 1.20 (2-butanone), 7.46x10-6 to 1.85 (hexanal), 8.91x10-6 to 1.94 (acetone), 6.74x10-1 to 2.24 (benzaldehyde). The amount of generated volatile compounds increased as the roasting temperature and time increased. The consumer acceptability test revealed that samples roasted for 40 or 60 min at 140 °C produced the most acceptable product in terms of all the measured attributes. The study showed that the roasting conditions produced acceptable cashew kernels of desirable colour and superior flavour quality that enhance direct and commercial utilization

Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria

Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160°C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 171-2.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.87- 4.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality

Competitiveness of Groundnut Processing in Adamawa State, Nigeria

The research is financed by Kwaji Emmanuel, Student of Agricultural Economics and Environmental Policy programme (M.AgSE), Centre of Excellence in Agricultural Development and Sustainable Environment. Federal University of Agriculture (FUNAAB), Abeokuta, Nigeria. Abstract The study assessed the competitiveness of groundnut processing in Adamawa State, Nigeria. The objective was to examine the competitiveness of groundnut processing in the study area. Secondary and primary data were used; structured questionnaire was used to collect primary data from 200 groundnut processors using multistage sampling procedure from 10 selected Local Government Area. The data were analyzed using policy analysis matrix (PAM). The analysis revealed that the processors private profit was (₦5,153,672.4/MT), social profitability (₦-6,112,076.31/MT). Results of sensitivity analysis revealed that groundnut processing is competitive in Adamawa State  and DRC ratio still remain negative indicating that the processing of groundnut does not have comparative advantage at social price. The study recommends that; Policy makers should discourage any policy measures to import groundnut or groundnut products and encourage the domestic production that will boost output to ensure availability of raw groundnut throughout the year for groundnut processors. Keywords: competitiveness, groundnut, processing, matrix, policy DOI: 10.7176/JBAH/11-24-03 Publication date: December 31st 2021

Modelling of mechanical properties of five maize varieties at critical processing conditions in the production of fermented slurry-ogi

This research work was conducted to investigate the impact of critical processing conditions on the selected mechanical properties of maize in the production of fermented ogi slurry. Five varieties of maize (A4W, C3Y, D8W, B2Y, and E9W) were soaked at 28 ºC and average hot soaking at 65ºC, respectively, for 96 h at 12-h interval. Selected mechanical properties were evaluated based on a 5 × 2 × 9 factorial design (varieties× soaking methods× soaking periods). Force (FB) and energy required to break (EB) maize grains decreased significantly (p  0.05) reduce the hardness, force, and energy required to break whole maize grains in the production of this fermented product and relevant for predicting minimum required energy for a large-scale operation