Fish production from aquatic weeds

Irrigation in the eleven River Basin Authorities and in particular in the South Chad Irrigation Project and the Baga Polder Project is increasing and demands high yearly investments for aquatic weed control in canals and drains. If the weeds are biologically controlled by the grass carp (Ctenopharyngodon idella Val.), the costs will be turned into profit, particularly when the fish production (resident fish plus grass carp) is harvested and sold for food. The use of irrigation canals and drains for aquaculture in the form of fish polyculture may be a wise step towards increased fish production. This paper highlights the concept of fish production from aquatic weed control and concludes that it is a proven profitable venture in several countrie

Advantage in Nigerian Pharmaceutical Industry

The study empirically tested the relationship between core competencies and competitive advantage in organizational performance. According to the literature, core competencies and competitive strategies are crucial factors in organizational productivity or performance but the focus of this study is to determine whether core competencies lead to better competitive advantage for firms to reposition themselves in face of daunting economic challenges in business environment. The study was conducted by qualitative examination of objective and subjective data sourced from journals, articles, internets and books. The data obtained supported the previous researchers’ hypotheses implying a positive relationship between core competencies and competitive advantage. Several implications for management and policy are also discussed in light of the findings of this study. It was concluded that, managers must view their organizations as bundles of competencies which have to be continuously managed for gaining a competitive advantage. The study recommended that the management of core competencies, which is critical to an organization’s sustained success, should be a conscious effort on any firm, rather than something to be left to chance.Key Words: Core Competency, Competitive Advantage, Competitive Strategy, Managerial Competenc

Soil Management (Chapter 23)

The soil meets several requirements for the growth of agricultural crops. It provides an environment in which seeds can germinate. It is the medium into which roots grow both to anchor the plant and to gain access to water and nutrients. It stores water and nutrients and accommodates their movement to plant roots. It accommodates movement of oxygen to plant roots and carbon dioxide from roots. To perform these functions without limiting yield, the soil must be able to absorb and store adequate plant-available water, allow adequate air movement to the roots, and not restrict seed germination, seedling emergence, and root growth

Soil Management (Chapter 23)

The soil meets several requirements for the growth of agricultural crops. It provides an environment in which seeds can germinate. It is the medium into which roots grow both to anchor the plant and to gain access to water and nutrients. It stores water and nutrients and accommodates their movement to plant roots. It accommodates movement of oxygen to plant roots and carbon dioxide from roots. To perform these functions without limiting yield, the soil must be able to absorb and store adequate plant-available water, allow adequate air movement to the roots, and not restrict seed germination, seedling emergence, and root growth

Chemical, sensory and microbiological properties of food bars prepared from oil seed flours

Suitable processing technology for the production of nutritious calorie food bars from indigenous oil seeds was studied and developed. Food bars were produced from blends of quantities of peanut cake, soybean flour and sesame seeds as the main base. Other ingredients were sorghum flour as carbohydrate base, while carrot and coconut shreds served as fruit base. These were thoroughly mixed and moistened with honey, and were added to a mixture of boiling caramel and soy lecithin. Sensory attributes of sugar caramel, proximate and chemical composition, metabolizable energy, textural properties and microbiological qualities of the food bars produced were determined. There was no significant difference in the colour and hardness for sugar caramel produced at 150-1800C but the taste was significantly different 180oC. The moisture content of food bars ranged from 4.20-4.43%, protein 18.06-19.62g, fat 21.23-22.56g, crude fibre 4.55-4.98g, ash 2.81-3.53g and carbohydrate 45.11-48.85g, respectively. The average chemical composition of bars (g/100g) showed that 33.80% of protein, 35.99% of carbohydrate, 12.47% of fibre and 20.89% of energy (based on 2200kCal of energy/day) were obtained for an adult woman RDA. The average component energies from protein, fat, carbohydrate contents and added sugar were 16.48%, 42.80%, 46% and 17.41%, respectively. The textural property showed increases directly with increasing sugar level (18-22%). The highest deflection (2.38 ± 0.724mm) was recorded for the bar produced at 20% sugar level, while the least (1.21 ± 0.184mm) was recorded for the bar produced at 18%. Salmonella spp., staphylococcus spp. and fungi were not detected in all the calorie bar samples analyzed.Keywords: Food bar, processing technology, proximate, textural properties, microbiological qualitie