PENERAPAN MODEL PEMBELAJARAN TIPE PICTURE AND PICTURE DALAM MENINGKATKAN HASIL BELAJAR DI KELAS VIII SMP NEGERI 2 PEULIMBANG

Banda Ace

Studies on Some Physical Properties of Dikanut Seeds

The physical properties of dikanut seeds sold in Nigerian markets were determined.   The dried seeds were evaluated for the principal dimensions, weight, volume, true density, bulk density, and porosity, angle of repose, static coefficient of friction and specific heat capacity.   The average three principal dimensions were 2.375, 1.592 and 0.778cm.  The seeds had an average weight of 1.904g, volume of 2.38cm3, density of 0.832g/cm3, bulk density of 0.475g/cm3, porosity of 43%, and surface area of 3.468cm2.   Angle of repose and coefficient of friction varied quadratically with moisture content.   The specific heat capacity of dikanuts was measured at four moisture contents and eight temperatures.   The specific heat of dikanut varied from 1.9333J/g?C to 6.075J/g?C for moisture contents between 3% and 30% and those that were used to model multiple simple regression equations expressing specific heat as a function of moisture content. Key words: Dikanut, seed, dimension, specific heat capacit

Levels of Heavy Metals in Street Vended Fried-Cocoyam (Xanthosoma Sagittifolium) Chips Sold along Sango - Oshodi Expressway Nigeria

Heavy metals have been reported to have positive and negative roles in human life. Eighty samples were purchased from vendors, twelve samples of raw materials and thirty six samples were collected along processing line. The samples were digested carefully and metal elements were analyzed using Atomic Absorption Spectrophotometer. Analyzed iron, lead, cadmium and arsenic in raw materials used by the three processors ranged from 0.000 to 16.010, 0.000 to 0.013, 0.000 to 0.155 and 0.250 to 0.809mg/Kg respectively. Heavy metal contents of samples taken along the processing line ranged from 0.00, 0.222 to 0.226, 0.758 to 0.959 and 0.00 to 0.801 mg/Kg  for lead, arsenic, iron and cadmium respectively. The content of iron, cadmium and arsenic of street vended samples ranged from 0.653 to 0.8, 0.00 to 0.10 and 0.221 to 0.225 mg/kg respectively The results of the present study showed that metal elements except arsenic were within the NIS maximum permitted level (0.1mg/kg for lead, cadmium and arsenic; 1.5mg/kg for iron) by Nigerian Industrial Standard and Codex Alimentarius for street vended food. Keywords: Heavy metals, Street vended food, health, contaminants, Cocoyam, Xanthosoma sagittifolium

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour

The study investigated the functional properties of HQYF (high-quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying: 3 days). Significant differences (P < 0.05) were observed in pasting characteristics of flours among the four species. The drying method significantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was significant (P < 0.05) except for emulsification capacity, angle of repose, and least gelation concentration. The significant variation observed in most of the functional properties of the HQYF could contribute significantly to breeding programs of the yam species for diverse food applications. The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles

Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box–Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P < 0.05) negative effect on the texture. Based on the desirability (0.771) concept, a frying temperature of 140 °C, frying time of 4 min, 32% level of BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred

Information Needs of Cassava Farmer-Processors on Cassava Value Addition Technologies in Oyo State, Nigeria

The rapidly expanding end-use markets for cassava implies a surge in the production and processing of cassava roots into various value-added forms. This study investigated the information needs of cassava farmers on cassava value addition technologies in Oyo State, Nigeria, to ascertain areas of information gap for farmers to maximally exploit the opportunities inherent in the product value addition. Using a multistage sampling procedure, 130 registered cassava farmers were sampled and interviewed. Data were collected on respondents’ personal and enterprise characteristics, access to information, perceived benefits and constraints to accessing information and information needs on cassava value addition. Data were analysed using percentages, means and correlational analysis at p=0.05. Results indicate that respondents were married (91.5%), with mean farm size and farming experience of 2.3 ha and 20.1±13.8 years, respectively, while fellow farmers ranked first as major source of information. Though respondents were constrained with low income (70.0%), they reckoned that if they had access to information on value addition, their postharvest loss will be reduced (89.2%). Respondents had information gap on information needs on cassava adhesives (1st), glucose syrups (2nd) and confectionaries (3rd). Farming experience (r = -.236), constraints (r = -.288) and access to sources of information were significantly related to respondents’ information needs. It is recommended that information on improved cassava value addition technologies be made available to cassava farmers through relevant sources, especially during emergencies coupled with hands –on training for effective application of information acquired. Keywords: Information needs, Information sources, Access to information, Cassava value addition technologies

Information Needs of Cassava Farmer-Processors on Cassava Value Addition Technologies in Oyo State, Nigeria

The rapidly expanding end-use markets for cassava implies a surge in the production and processing of cassava roots into various value-added forms. This study investigated the information needs of cassava farmers on cassava value addition technologies in Oyo State, Nigeria, to ascertain areas of information gap for farmers to maximally exploit the opportunities inherent in the product value addition. Using a multistage sampling procedure, 130 registered cassava farmers were sampled and interviewed. Data were collected on respondents’ personal and enterprise characteristics, access to information, perceived benefits and constraints to accessing information and information needs on cassava value addition. Data were analysed using percentages, means and correlational analysis at p=0.05. Results indicate that respondents were married (91.5%), with mean farm size and farming experience of 2.3 ha and 20.1±13.8 years, respectively, while fellow farmers ranked first as major source of information. Though respondents were constrained with low income (70.0%), they reckoned that if they had access to information on value addition, their postharvest loss will be reduced (89.2%). Respondents had information gap on information needs on cassava adhesives (1st), glucose syrups (2nd) and confectionaries (3rd). Farming experience (r = -.236), constraints (r = -.288) and access to sources of information were significantly related to respondents’ information needs. It is recommended that information on improved cassava value addition technologies be made available to cassava farmers through relevant sources, especially during emergencies coupled with hands –on training for effective application of information acquired. Keywords: Information needs, Information sources, Access to information, Cassava value addition technologies

Information Needs of Cassava Farmer-Processors on Cassava Value Addition Technologies in Oyo State, Nigeria

The rapidly expanding end-use markets for cassava implies a surge in the production and processing of cassava roots into various value-added forms. This study investigated the information needs of cassava farmers on cassava value addition technologies in Oyo State, Nigeria, to ascertain areas of information gap for farmers to maximally exploit the opportunities inherent in the product value addition. Using a multistage sampling procedure, 130 registered cassava farmers were sampled and interviewed. Data were collected on respondents’ personal and enterprise characteristics, access to information, perceived benefits and constraints to accessing information and information needs on cassava value addition. Data were analysed using percentages, means and correlational analysis at p=0.05. Results indicate that respondents were married (91.5%), with mean farm size and farming experience of 2.3 ha and 20.1±13.8 years, respectively, while fellow farmers ranked first as major source of information. Though respondents were constrained with low income (70.0%), they reckoned that if they had access to information on value addition, their postharvest loss will be reduced (89.2%). Respondents had information gap on information needs on cassava adhesives (1st), glucose syrups (2nd) and confectionaries (3rd). Farming experience (r = -.236), constraints (r = -.288) and access to sources of information were significantly related to respondents’ information needs. It is recommended that information on improved cassava value addition technologies be made available to cassava farmers through relevant sources, especially during emergencies coupled with hands –on training for effective application of information acquired. Keywords: Information needs, Information sources, Access to information, Cassava value addition technologies

Thermal Properties and Energy Utilization of Cassava Meal in Conductive Rotary Drying

Abstract In this study the thermal properties and drying behaviour of cassava meal in a conductive rotary dryer was investigated. Cassava flour and gelatinized gari were produced at drying temperatures of 70°C and 90°C, respectively. The activation energy of cassava meal was 49.52 kJ/mol, and the effective moisture diffusivity, thermal conductivity and heat capacity increased with temperature from 1.74x10 -10 to 4.51x10 -10 m 2 /s, 0.329 to 0.344 W/m°C and 1.804 to 1.901 kJ/kg°C, respectively. With increase in bulk density of cassava meal from 379.50±2.55 to 464.79±30.38 kg/m 3 , thermal diffusivity and specific energy consumption decreased from 4.81x10 -7 to 3.89x10 -7 m 2 /s and 618.88 to 456 kJ/kg, respectively. The thermal efficiency of the dryer was greater than 31% for both cassava flour and gari. Compared with previous works, performance of the conductive rotary dryer was satisfactory and upgrade of its design will make it suitable for application in the cassava processing industry