Učinak dodatne hranidbe koncentratom na tjelesnu masu multiparih i primiparih zapadnoafričkih patuljastih koza (Capra hircus, L.).

The effects of parity and plane of nutrition on mass during gestation and the post-partum periods were studied in 36 adult West African Dwarf (WAD) goats assigned to three planes of nutrition for a period of 2 years. There was general mass gain in all the groups during gestation. Mass gain in high supplemented group (A) was significantly superior (P<0.05) to the gain in unsupplemented group (C), but not in medium supplemented group (B). Similarly, mass losses occurred in all groups post-partum. The mass losses were not significantly different between the groups. Mass changes in the does were not influenced by litter types. Dams giving birth to only singleton gained 4.4 ± 0.55 kg during gestation. The corresponding value for twin bearing does was 6.13 ± 0.80 kg. Pre-partum mass gains were positively correlated with pre-weaning mass losses in all groups. However, significant differences (P<0.05) were observed in groups A and B, but not in group C. Parity had no significant effect within groups A and B, but does (dams) in group A significantly gained more mass (P<0.02) than groups B and C. There was a progressive mass increase with advancing pregnancy in all the groups. Group A does had significantly higher daily mass gain than group C during 1 140 days (P<0.05), 50-140 days (P<0.05) of pregnancy. It was concluded that nutrition and parity significantly affected the mass changes during gestation and the post partum period.Istraženi su učinci broja jarenja i različitih načina hranjenja na prirast tjelesne mase u 36 odraslih zapadnoafričkih patuljastih koza za vrijeme gravidnosti i u postpartalnom razdoblju tijekom dvije godine. U razdoblju gravidnosti životinje svih skupina dobivale su na tjelesnoj masi. Prirast je bio značajno veći (P<0,05) u skupini A koja je dobivala znatno više dodataka u odnosu na kontrolnu skupinu C. Značajna razlika u prirastu nije ustanovljena u skupini B s umjerenom količinom dodanog koncentrata. Gubitak tjelesne mase ustanovljen je u svih skupina nakon jarenja, ali nije ustanovljena značajna razlika u njezinu gubitku između skupina. Promjena mase u koza nije bila pod utjecajem tipa legla. Koze koje su ojarile jedno jare povećale su tjelesnu masu tijekom gravidnosti za 4,4 ± 0,55 kg, a one koje su ojarile 2 jareta za 6,13 ± 0,80 kg. Prirast tjelesnih masa u svim skupinama prije jarenja bio je u pozitivnoj korelaciji s njihovim gubitkom prije odbića jaradi. Značajne razlike (P<0,05) ustanovljene su između skupina A i B. Broj jarenja nije imao značajan učinak u skupinama A i B, ali su koze u skupini A imale značajno veći prirast mase (P<0,02) nego one u skupinama B i C. Tjelesna masa povećavala se sa stupnjem gravidnosti u svim skupinama. U razdoblju od 1-140 i 50-140 dana gravidnosti koze skupine A imale su značajno veći (P<0,05) dnevni prirast mase nego koze skupine C. Zaključuje se da hranidba i broj jarenja znatno utječu na promjenu tjelesne mase koza u tijeku gravidnosti i u postpartalnom razdoblju

Determination of gross alpha and beta radioactivity concentration along Jakara waste water canal, Kano Metropolis, Kano State, Nigeria

This research undertook an assessment of the radioactivity level along the Jakara waste water canal. Six soil samples and five water samples were taken for gross alpha and beta activity concentration using the gas–flow–proportional counter (IN20). Results for gross alpha activity concentration for the soil samples range from 4.597E-03 Bq/g to 1.425E-02 Bq/g, while that of gross beta activity for soil has the range from 3.341E+01 Bq/g to 8.092E+01 Bq/g. In the same vein, results for gross alpha activity concentration for the water samples have the range from 6.035E-03 Bq/L to 1.433E+00 Bq/L while the value for the gross beta activity concentration ranges from 5.038E+00 Bq/L to 2.853E+01 Bq/L for the same water samples. These results show that the alpha and beta activity concentration in the analysed samples are higher than the minimum permissible concentration by World Health Organisation (WHO, 2003). This may pose health risk because the waste water is used by people to irrigate vegetables along the waste water canal. Keywords: Background Radiation, Activity Concentration, Gross Alpha, Gross Bet

The Nigeria Energy Challenge and the Nuclear Energy Option

Nigeria and other nations are looking for solution to their energy crisis and nuclear energy seem to be an option as Federal Government have mandated NAEC, an apex arm of government charge with development of nuclear energy programme for the country to look at the possibility of using nuclear power to generate electricity. The study investigated risk management of nuclear project so as to guide against wastage or loss in the economy. More also, this paper look at the challenges involved in nuclear power industry, assessed the prospects in Nigeria, examined nuclear power plant safety in the country by taken cognizant of Nigeria maintenance culture and environmental challenges. Furthermore, the study examined the advantages of nuclear power plants because historically they are highly complex and prime innovators of new technology. The research implication was that adequate preparation on nuclear safety, education, strong public sensitization, foundational public awareness creation and acceptances, and then coupled with strong legislative nuclear power policy are necessary factors for the development of the sector in Nigeria. Keywords: Nigeria energy crisis, nuclear energy option for Nigeria, nuclear power plants challenges and prospects, safety aspect of nuclear power plant in Nigeria, maintenance culture and environmental challenges, nuclear power plants advantages and cost implication

Pectin Strength of Common Varieties of Plantain Peels Used in the Production of Jam/Marmalade

The pectin strength of peels from four plantain cultivars; Horn Plantain (sample B), French Plantain (sample C), False horn Plantain (sample D), and French Horn Plantain (sample E) and its effect on Jam and Marmalade produced was investigated. Pectin was extracted from the plantain peels with distilled water and EDTA at pH 4.3 and 60°C, precipitated with acidified ethyl alcohol and 0.5N HCl. The pectin strength of peels from the French plantain (sample B) was higher than the others. Peels from False horn and French horn plantain both had medium pectin strength. Jam and marmalade produced were evaluated for proximate composition, chemical properties and acceptability. Jam and Marmalade from sample C were high in moisture content with mean values of 43.19 and 41.33%, respectively. Sample E (in both variants) had significant high crude protein (0.33%) compared to all other samples. Marmalade samples had crude fiber values ranging from 0.75% for sample B to 2.25% for sample E. The ash and carbohydrate content of jam and marmalade produced with pectin from French Plantain, False Horn Plantain and French Horn Plantain were significantly higher than the commercial jam and marmalade. Crude fat ranged from 0.45 to 1.15% for both variants (jam and marmalade). They both recorded low protein contents ranging from 0.14 to 0.32% and 0.16 to 0.33% respectively but high carbohydrate content ranging from 50.97 to 67.48% and 52.29 to 69.41% respectively. pH content maintains 3.0-3.10% for all samples. Total sugar content ranged from 55.00 to 63.80% for both Jam and Marmalade. Sample C was most preferred in terms of colour, taste, aroma, appearance, spreadability and overall acceptability, for Jam and Marmalade. All its sensory attributes were compared favorably with the commercial brands. Pectin extracted from plantain peel is strongly recommended for use as gelling agent in Jam and Marmalade production

Spreadability, Acceptability and Compositional Properties of Table Spreads Produced from African Pear (Dacryodes edulis) Pulp

African pear (Dacryodes edulis) pulp was processed and spread samples were produced from pulp treated with different levels of food grade additives and labelled as samples A (with 0.045% potassium sorbate), B (0.035% potassium sorbate), C (0.01% butylated hydroxyl toluene), D (0.005% butylated hydroxyl toluene), E (0.008% citric acid), F (0.005% citric acid), G (0.025% potassium sorbate and 0.005% BHT), H (0.005% BHT and 0.008% citric acid) and I (no preservative). The analysis was carried out to determine the compositional properties on both the pulp and the treated spread samples, as well as the spreadability and acceptability of the spread samples. The result showed that proximate compositions of the pulp had the values of 18.66, 4.45, 9.50, 48.93, 0.55, 4.82 and 62.20% for carbohydrate, protein, fat (wet based), fat (dry weight), ash, crude fiber and moisture, respectively. Spreadability of the spread samples ranged from 0.117 – 0.217mm/sec at chilled temperature (14±2°C) and 0.117 – 0.232 mm/sec at ambient temperature (28±2°C), with sample E giving the highest spreadability value of 0.217 mm/sec (chilled temperature) and 0.232 mm/sec at ambient temperature. The sensory result indicated that samples I, A and E attracted high overall acceptability with 4.25, 4.00 and 3.95 scores, respectively. The peroxide value of the spreads ranged from 4.35 – 4.79 mEq/kg, free fatty acid (2.91 – 3.27%) and vitamin C (8.14 mg/100 g – 9.25 mg/100 g). All the samples were relatively acidic with pH values ranging from 4.15 to 4.75. This study showed that table spreads rich in protein and other essential nutrients with acceptable color, taste and spreadability can be manufactured from the pulp of African pear (Dacryodes edulis)

Effect of Some Packaging Materials on Shelf Life and Quality Attributes of Ground Pepper during Storage

The effects of selected packaging materials on the storage, carotenoid content and sensory properties of ground pepper was investigated. Ground pepper was packed with polypropylene of different thickness such as (PP) 3 micron, 4 micron, 5 micron, 12.5 micron, 20 micron and 30 micron. Samples were analyzed for changes in proximate, carotenoid, mould count and sensory qualities at days 0, 30 and 60 for two months during storage at room temperature. The moisture (7.94 - 8.28%) and carbohydrate (33.21 - 35.77%) contents increased while protein (10.20 - 9.43%), fat (16.97 - 16.17%), ash (5.58 - 5.01%) and crude fibre (26.11 - 25.29%) contents decreased with the prolongation of storage period but significant (p&gt;0.05) difference were not recorded between the various packaging materials. There was a significant (p&lt;0.05) decrease in the carotenoid content of different packaging materials with a better level retained in PP 30 micron (19.27 mg/g) and PP 20 micron (16.12 mg/g) after 60 days of storage. There was also an increase in the mould count of the ground pepper packed with different packaging materials with PP 20 micron (2.8×104cfu/g) and PP 30 micron (4.1×104cfu/g) having the least counts. Sensory evaluation result showed that samples packed in PP 30 micron had better retention of pungency, PP 20 micron for aroma and PP 12.5 micron for colour. However, there was no significant (p&gt;0.05) difference in the overall acceptability of the ground pepper as influenced by packaging materials. The PP 30 micron and 20 micron proved very useful for the storage of ground pepper for longer shelf life and good retention of carotenoid content, colour and pungency up to two months of storage period

Effect of Blanching on the Physicochemical Characteristics, Nutrient Composition and Sensory Properties of ‘Banga’ Sauce Produced from Fresh Oil Palm Fruits

Banga sauce is the concentrated mesocarp juice of oil palm fruits. This work is aimed at evaluating the effect of blanching on the physicochemical characteristics, nutrient composition and sensory properties of ‘Banga’ sauce. Ripe and fresh fruits of the oil palm (Elaeis guineensis) were blanched in batches at 1000C for 0 to 25 min, extracted and concentrated as banga sauce. Samples were labeled A, B, C, D and E, for 0, 10, 15, 20 and 25 min blanching time, respectively. Moisture content was significantly (p&lt;0.05) high (76.37 – 80.66%) and decrease significantly (p&lt;0.05) with increase in blanching time. Percentage fat content of sample A was low (1.62%). Differences in protein content were not statistically significant. Carbohydrate content of sample E was 17.38%. Differences in peroxide value, iodine value and saponification value of the sauce were not statistically significant. Melting point, viscosity and density were respectively 36.44°C, 35.00 cSt and 0.9968, these values decrease significantly with increased blanching time. Solid fat content of unblanched banga sauce was significantly high (75%) at refrigeration temperature (5°C), with significantly lower value of 55% seen in sample E. Taste scores for samples B and C were significantly higher followed by sample E. Overall acceptability scores ranged from 7.49 – 7.81, with sample C given higher value, though not statistically difference

Effect of Extraction Methods on the Physicochemical Properties, Fatty Acid Profile and Storage Stability of Virgin Coconut Oil

The objective of this work was to evaluate the physicochemical characteristics and storage stability of virgin coconut oil (VCO) extracted using cold press and hot press processes. Data were collected and analyzed using complete randomization design (CRD). The work was done at the Department of Food Science and Technology, Rivers State University, Port Harcourt. Virgin coconut oil (VCO) was extracted from mature nuts of Cocos nucifera, using the cold and the hot process. Hot process gave significantly (P&lt;0.05) higher oil recovery of 58%, while cold process gave 52% oil recovery. Free fatty acid (FFA) content was 0.054% and 0.051% for cold press and hot press, respectively. Peroxide Value (PV) of the two oil samples were 1.173 mEq/ kg and 1.288 mEq/kg for CPCO and HPCO, respectively. The physicochemical properties of VCO from both processes were not significantly (P&gt;0.05) different. Iodine value was 5.72 g/100 g and 6.09 g/100 g for cold pressed and hot pressed VCO, respectively. Lauric acid was the predominant fatty acid in the coconut oil samples, recording 49.30% in hot pressed coconut oil and 48.76% in cold pressed coconut oil. The melting point was found to increase while the smoke point decreased significantly (P&lt;0.05) for both cold pressed and hot pressed VCO after three months of storage at room temperature (28±20C). Percentage free fatty acid and peroxide values increased significantly from 0.054% to 0.742% and 1.173 mEq/kg to 2.274mEq/kg, respectively, after 3 months of storage at room temperature (28±20C). The overall result showed that coconut is a good source of vegetable oil, with good keeping quality. More also, there isn’t much difference in the physicochemical quality of both hot press and cold press method of extraction