Assessment of feeds and feeding techniques adoption in Ijebu Ode zone of Ogun State Agricultural Development Programme, Nigeria

The study was conducted to assess the feeds and feeding techniques adopted in fish farming in the six extension blocks of Ijebu-Ode zone of the Ogun State Agricultural Development Programme, South Western Nigeria. The areas covered are Ala, Ago-Iwoye, Isonyin, Ijebu-Igbo, Ijebu-Ife and Ibi-Ade. Primary data were obtained from ninety fish farmers with well structed interview guides while combination of purposive and convenience sampling procedure was used in selecting the fish farmers. The result obtained showed that majority (34%) of the respondent fell within the economic active age distribution of 40-49 years, male (87%) married (90%:Christian 73.3%), tertiary education (47.7%), farming experience (54.4%), membership of cooperative society (63.3%),household size of above five (55.6%), annual income of above N51,000 (94.4%) and 34.4% of the respondents sourced their finance from personal saving. Most of the fish farmers adopted use of concrete tanks, intensive and semi-intensive culture system, culture Clarias and Heterobranchus species, produced about two tons per culture circle of six months. Majority (61.1%) of the respondents combine use of supplementary feed because of readily available desired feed.Recommendations are availability of credit and subsidies facilities, accessibility feed supplies, farmers’ cooperative, enabling government policies and farmers training and extension service provision

Farmers’ perception of the activities of lower Niger Basin Authority in Ilorin East Local Government Area of Kwara State, Nigeria

Owing to the huge amount of naira invested into the irrigation sub-sector by the Nigerian government, the study assessed the perception of farmers on the activities of Lower Nigeria River Basin Development Authority (LNRBDA) in Ilorin East local government area of Kwara State, Nigeria. Primary data were used for the study and the data were collected by means of a well-structured questionnaire coupled with interview schedule. A two stage sampling technique was used to select one hundred and six (106) respondents from the list of registered farmers who had participated in the scheme. Descriptive statistics and Pearson Product Moment Correlation were used in analyzing the data. Findings of the study indicated that 98.1% of the famers had a positive perception on the effectiveness of the scheme. Also, 92.5% of the respondents reported flexibility in the payment schedule in participating in the LNRBDA irrigation scheme while 81.1% of the respondents paid for irrigation services install mentally. It was also found that 99.1% of the respondents experienced increased production output as a result of the use of irrigation facilities. There is a significant relationship between age, farm size and the perception of farmers on some of the activities in the scheme (pvalue < critical p-value of 0.05). The study concludes that farmers’ participation and perception in LNRBDA irrigation scheme in the study area is highly encouraging and there is association between age, farm size and the perception of farmers on effectiveness some of the activities of LNRBDA in the study area. It is therefore recommended that government should continue to enhance and strengthens the performance of LNRBDA in the study area.Keywords: Perception, Lower Niger Basin Authority, farmers, Irrigation, Scheme, Productio

Assessment of pests control methods and its perceived effect on agricultural production among farmers in Kwara state, Nigeria

The study examined the usage of chemical and biological pests control methods among the farmers in Kwara State, Nigeria. A three-stage random sampling technique was used to select 120 respondents. A well structure questionnaire was used to collect the data for the study. Descriptive statistics and partial correlation were used in analyzing the data. The study revealed that all the farmers were aware of the cultural pest control method, while 73.3 and 17.5% were aware of chemical and biological methods, respectively. Also, it revealed that 44.2% of the respondents use the chemical method of pest control, 7.5% use the biological method while all use the cultural method of pest control. Television remains the major means of accessing information by the respondents. The perceived effect of pest control methods on shelf life, marketability, productivity and profitability of the agricultural product ranked 1st, 2nd, 3rd and 4th most ranked effect with weighted mean score of 4.26, 3.44, 3.39 and 3.20, respectively while perceived effect on pollution, loss of soil fertility and ecosystem imbalance were ranked 7th, 8th and 9th, respectively. There is a significant (p < 0.05) relationship between age, educational level, household size, farm size and the perceived effect of both chemical and biological pest control methods. The study therefore concludes that majority of the respondents have adopted the use of chemical method over biological method of pest control and that farmers have been using integrated pest control management. The pest control methods used were believed to have a positive effect on shelf life, marketability and productivity of their agricultural products. The study recommends the need to sensitize famers on the use and benefits of biological pest control methods as well as the adverse effect that might result from the excessive usage of chemical pest control method given the growing rate of its adoption. Key words: cultural, chemical, biological, integrated management, shelf life, marketabilit

From cassava to gari: Mapping of quality characteristics and end-user preferences in Cameroon and Nigeria

User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain, can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, ‐ one of the major cassava products in Sub Saharan Africa ‐ in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end‐uses of the roots, their agricultural yield and the processing determinants of roots that support their major high‐quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high‐quality characteristics are: dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria is mainly characterized by its textural properties: smoothness, firmness, stickiness, elasticity, mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision‐making by breeders and the development of high‐throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari

Microbiological, Proximate Analysis And Sensory Evaluation Of Baked Products From Blends Of Wheat-Breadfruit Flours

The possibility of making bread of good nutritional, microbiological and sensory qualities from blends of wheat-breadfruit flours was examined. Blends of wheat flour (WF) with percentages of 0, 5, 10, 15, 20 and 25 of breadfruits flour (BF) were used in the production process. The proximate analysis, sensory evaluation and aerobic plate count (APC) of the bread samples were determined. The result of the proximate analysis of the whole wheat bread (WWB) and composite bread samples showed that crude protein contents (%) of 7.54 was recorded for the WWB while 7.33, 7.06, 6.97, 6.81 and 6.72 were recoded for the 5, 10, 15, 20 and 20 % breadfruit-wheat composite bread (BWCB). This shows that the crude protein decreased with increase in the BF substitution levels. A contrast trend was observed in the crude fibre contents (%) with the lowest value of 0.04 being recorded for the WWB and the highest value of 3.27 was obtained for the 25% BWCB. The ether extract (%) also decreased with corresponding increase in the BF levels, the WWB had the highest value of 1.10 while the lowest content of 0.75 was recorded for the 25% BWCB. The percentage ash contents of 0.65, 0.95, 1.14, 1.22, 1.41 and 1.70 were obtained for the percentages of 0, 5, 10, 15, 20 and 25 BF substitution levels. A similar trend was observed in the moisture content (%), ranging from 30.50 and 33.97. The percentage carbohydrate contents decreased with increase in the BF substitution, with the highest value of 60.17 being recorded for the WWB (0% BF Level). The sensory evaluation indicated that the composite breads were not significantly different (p<0.05) from the whole wheat bread with respect to internal texture, taste, appearance and general acceptability, up to 15% BF levels. The same observation was noted for crust, aroma and shape, showing no significant differences between the 10% BF levels and the WWB at the same probability level, however differences were observed at higher percentages of BF levels. The aerobic plate counts (log CFU/g) ranged from 1.10 to 2.22

Functional and Pasting Properties of Flour Blends from Wheat and Bambara Nut and their Bread Making Potential

This study aimed at assessing the functional and pasting properties of flour blends from wheat and Bambara nut; their potential in the making of bread was also  evaluated. Flour blends were formulated in respective percentages of 95:5, 90:10, 85:15 and 80:20 from wheat and Bambara nut. Analysis of the flour blends  indicated that higher contents (%) of ash, crude fibre, crude fat and crude protein (3.75, 1.51, 6.01 and 16.21 respectively) were recorded for whole Bambara nut flour (WBF) than other flour samples. The highest values of 0.87 g/ml and 3.11 g/g were recorded as bulk density and oil absorption capacity respectively in whole wheat flour (WWF). Pasting properties, including peak viscosity (155 RVU), trough viscosity (68 RVU), final viscosity (781 RVU) and setback viscosity (80 RVU) werehigher in WWF than others. The composite bread samples showed reduction in anti-nutrients of oxalates, phytates, tannins, polyphenolic compounds, trypsin inhibitor and lectins compared to those present in flour blends. Higher contents (%) of ash, crude fibre, crude fat and crude protein were recorded in bread samples produced from 15 and 20 % substitutions of WBF than in lower substitutions of WBF. The bread samples produced from WWF recorded higher mean scores of 8.12, 8.07, 7.02, 7.83 and 7.89 in the sensory attributes of crust-colour, aroma, appearance,internal texture and taste than others, although no significant difference (p&gt;0.05) was recorded. All bread samples were generally acceptable by the panelists and no significant difference (p&gt;0.05) was noted between them in the attributes tested, except for the sample produced from WBF (p&lt;0.05). The study concluded that  nutritionally and organoleptically acceptable bread could be produced from flour blends of wheat and Bambara nut with up to 10% substitution in wheat.Keywords: Bambara nut, bread, pasting properties, antinutrients, sensory attributes

Comparative evaluation of economic benefits of adopters and non-adopters of improved fish production technologies in Oyo State, Nigeria

No AbstractKeywords: Adoption, aquaculture, fish farmers, income, profi

The use of nitrite and ascorbate in improving quality of stored intermediate moisture (IM) smoked meat

Smoking is one of the techniques employed to prevent spoilage of meat. Traditional smoked meat usually results in the production of over dried meat, with unattractive dark colour. This study aimed at improving quality of smoked stored meat. Beef samples were smoked before (CBS) and after (CAS) curing with nitrite and ascorbate in glycerol infusions to obtain intermediate moisture beef. The products were evaluated before and during six weeks of storage under ambient conditions for yield, pigment-conversion, residual nitrite, microbes, and sensory quality. The results of the analysis showed product yield for CBS (33.10-34.77%) to be lower than CAS (47.43-53.48%). Samples CAS contained more moisture (31.21-38.90%) than CBS (24.20-28.41%). CBS4 and CAS4 contained the highest residual nitrite values of 142 and 113 ppm, respectively. CBS4 and CAS3 had the highest myoglobin conversion of 31.31% and 74.68%, respectively. Microbial count of all the beef samples increased with storage time. CBS1 and CAS1 had the highest microbial loads of 3.89 and 4.74 log cful g-1. CAS samples had higher fungal growth than CBS during storage. Beef cured before smoking (CBS) had a better appearance rating (5.44-8.28) than CAS (4.78-7.39). CBS2 had the highest scores in appearance (8.28), taste (7.11) and aroma (8.06). Beef cured before smoking (CBS) had superior sensory scores than beefs cured after smoking (CAS) after six weeks of ambient storage. The quality of intermediate moisture meats was found to improve through curing, using nitrite and ascorbate

Effects of gender-based roles on farm households’ food security status in rural areas of Kogi State, Nigeria

Gender is one of the key issues of discourse among policy experts, research scholars and government as part of the sustainable development goals. In this paper, we examined gender roles in food security among farming households in Kogi state, Nigeria. First, we assessed the food security status of the farm households. Second, the contributions of gender in household security status were identified. A three-stage sampling technique was used to select 120 farm households and data were collected using a well-structured questionnaire. In the study we employed the use of food security index, chi square test and logistic regression analysis. The results revealed that only about 35% of the households are food secure (&gt;2470 kcal/AE/day). The logistic regression model shows that fitted model is statistically significant with the log likelihood of 118.691 and Chi-square of 59.19 (P value &lt; 0.05) with the R2 of 0.61. Household size, access to credit and membership of social groups are significant factors influencing households’ food security status. Therefore, the study recommends that women empowerments should be inculcated into the mainstream of any government policy targeted at ensuring food security of rural households

Impact of varying thickness in the size of meat cuts on volatile compounds and sensory attributes of Tsire, a Nigerian grilled stick meat product

Tsire is a popular Nigerian stick meat commonly produced by grilling of sliced and spiced beef meat that have been hanged on tips of sharpened sticks. In this study, tsire was produced with thickness of meat cuts of 0.5, 0.75, 1.0, 1.25 and 1.5 mm, with the objective of assessing the impact of varying thickness in the size of meat cuts on volatile compounds and sensory attributes of the product. Solid phase mass extraction gas chromatography – mass spectrometry analysis showed identification of 89 volatile compounds belonging to different classes of ketones, acids, alcohols, esters, aromatic/cyclic hydrocarbons, alkanes/alkenes, nitrogeneous compounds, aldehydes and furans. Concentrations of the volatiles increased with increase in thickness of the size of meat cuts. Some of the major volatile compounds in the product were acetone, 2-butanone, 3-methyl-1-butanol and 2,3-butanedione, which had highest concentrations (μg/g) of 4629, 1543, 1200 and 423, respectively in the 0.5 mm tsire sample. Sensory evaluation of the stick meat indicated that consumers had better preference for the 0.5 and 0.75 mm tsire samples than others in the attributes of aroma and appearance. In contrast, the 1.25 and 1.5 mm samples recorded better preference in the attributes of tenderness, taste and acceptability than others. It was concluded that optimal concentrations of the major volatile compounds occurred in the 0.5, 0.75 and 1.0 mm tsire samples; this therefore may give the thickness sizes advantage over the 1.25 and 1.5 mm meat cuts. Variation however occurred in consumers’ preference for sensory attributes of the meat samples. This is the first report on the effect of varying thickness in the size of meat cuts on volatile compounds and sensory attributes of the stick meat product tsire.Keywords: Tsire; grilling, volatile compounds, thickness in sizes, sensory attribute