Incidence of mayfly (Povilla sp.) infestation of wooden infrastructures of artisanal fishers in the lagoon and marine fisheries locations of Ogun State, Nigeria

A diagnostic survey of the incidence of mayfly (Povilla sp.) infestation of wooden infrastructures of the artisanal fishers in ten (10) lagoons and marine fishing villages of Ogun States (Nigeria) was carried out through the application of structured questionnaire and participatory Rural Appraisal interviews. The demographic, infrastructural and socioeconomic characteristics of the ten fishing villages sampled were derived and analyzed. The infestation which occurs all year round is found to be most prevalent (70%) in the wet season, increasing proportionally with salinity from 56% (brackish water); to 63% (marine water). The life-span of Povilla sp. is reduced from 55% to 62% (freshwater); 41% (brackish water) and 38% (marine water). Annual financial loss of N10,000.00 per fisher or N80,000,000.00 to the 8000 artisanal fishers affected in Ogun State is discussed. It is recommended that fishers should preferably use non-wood crafts and infrastructures while adopting appropriate management strategies for containing the existing infestatio

Food and feeding habits of Synodontis nigrita from the Osun River, SW Nigeria

An investigation was conducted into the food and feeding habits of Synodontis nigrita from the Osun River near Epe, Lagos, Nigeria. The food items in the stomach of the S. nigrita covered a wide spectrum, ranging from various types of plankton to invertebrates and plants. A seasonal variation was also noted in the stomach contents of S. nigrita over the period of investigation. The predominant food items found in the stomach were Polycystis spp., Closterium spp., Oedogonium spp., plant tissues, insect parts and detritus. This suggests that S. nigrita is an omnivore

Food and feeding habits of Synodontis nigrita from the Osun River, SW Nigeria

An investigation was conducted into the food and feeding habits of Synodontis nigrita from the Osun River near Epe, Lagos, Nigeria. The food items in the stomach of the S. nigrita covered a wide spectrum, ranging from various types of plankton to invertebrates and plants. A seasonal variation was also noted in the stomach contents of S. nigrita over the period of investigation. The predominant food items found in the stomach were Polycystis spp., Closterium spp., Oedogonium spp., plant tissues, insect parts and detritus. This suggests that S. nigrita is an omnivore.Feeding behaviour, Stomach content, Food consumption, Nigeria, Synodontis nigrita

A comparative assessment of the methods of control of water hyacinth infestation with regards to fish production

Water hyacinth (Eichhornia crassipes) has been subject of three control methods since its arrival into the Nigerian freshwater lagoon system in 1984 - mechanical, chemical and biological. An assessment of these three methods seems to suggest that mechanical and chemical control methods, both of which being costly, must be applied either solely or integrated to combat the present level of considerable infestation in Nigeria. The biological control methods are advisable for slow, sustained control and can only cope with low levels of infestation. It is thus concluded that the preliminary control method should be mechanical or chemical to effectively abate the nuisance plant, followed by biological control once infestation levels have been sufficiently reduce

Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour

The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for thefermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65oC in a cabinet dryer for 48 h and analyzed for chemical and sensory characteristics. Fermentation caused a high reduction in the protein content of cassava, which ranges between 1.26 ± 0.02% for cassava with starter culture SL 14, and 1.14 ± 0.04% for cassava with starter culture SL 19. However, the unfermented cassava fufu flour has the highest protein content; this shows the influence of fermentation in reducing the proximate composition of cassava. The values of the sugar, starch and amylose contents show similar trends. The sugar contents ranges between 5.21 ± 0.04 to 4.41 ± 0.0%, with the unfermented sample having the highest value. When subjected to sensory evaluation, the traditional and starterculture fermented cassava fufu flour were not significantly different in terms of color, odor, and texture, but the cassava fufu flour produced using starter culture SL19 had the highest overall acceptability (

Effect of drying methods on the rheological characteristics and colour of yam flours

The effect of drying methods (sun and oven-drying) on the rheological properties and colour of amala, a thick paste from yam flour, was investigated using two varieties of yam (Dioscorea rotundata andDioscorea alata). The yam flour produced was later reconstituted to produce amala of different pasting characteristics, textural qualities and colour. D. rotundata produced amala of higher paste viscosities,and firmer gels were produced from D. rotundata than yam flour paste produced from D. alata. A higher water binding capacity (156.7%) was observed in yam flour paste produced from D. alata as comparedwith that of D. rotundata, while no significant difference was observed in the solubility index and swelling power of the two varieties. Blanching, a unit operation in yam flour processing, has a significant effect on the pasting characteristics of the reconstituted flour. It reduces the peak viscosity, holding strength, final viscosity, set back and elasticity but it has little or no significant effect on the adhesiveness, smoothness and cohesiveness of the paste. Sun and oven drying had no effect on thepasting characteristics or physicochemical properties. However, yam flour produced using sun drying method had a more elastic paste and a higher brown-index

Studies on the physico-chemical parameters of Omi water body of Ago-Iwoye, Nigeria

In Omi water body, the physico-chemical parameters such as dissolved oxygen ranged from 1.4 to 4.8 mg/L; pH, 6.7 to 7.2; temperature, 26.5 to 31.5°C; alkalinity, 24.2 to 25.4 ppm; conductivity, 23.0 to 28.3 Ohms/cm; turbidity 0.11 to 0.15 m; and free carbon dioxide from 3.5 to 4.5 mg/L. Dissolved oxygen, pH and water temperature serve as variables since the fluctuation of one affects the values of others. The investigation shows that Omi water is safe for drinking when purified

Histopathology of the gill and liver tissues of the African catfish Clarias gariepinus exposed to lead

An investigation on the effect of the heavy metal, lead (Pb) on the gill and liver of the African catfish Clarias gariepinus was carried out in the laboratory. One hundred and sixty (160) fingerlings of the fish were exposed to continuous exposure to sub-lethal concentrations (0.006 mg/l and 0.008 mg/l) of lead for a period of three weeks. The liver and gill of fish were removed every 9 days for histological examination. The results showed that the degree of distortion of the gills and liver was proportional to the exposure periods and concentration of the metals was found to be dose and time dependent. Key Words: Lead, Clarias gariepinus, histopathology, gill, liver. African Journal of Biotechnology Vol.4(1) 2005: 117-12

Studies on the storage stability of soursop (Annona muricata L.) juice

This work was aimed at producing juice from soursop (Annona muricata L.) and understudying its storage stability at refrigeration (4°C) and ambient (28°C) temperatures. Physicochemical, microbiological and sensory qualities of the juice were analysed before they were stored for 8 weeks. Changes in physicochemical quality and microbiological quality were analysed regularly during the period of storage. Results showed that processing affects the physical and chemical composition of the soursop pulp. The soursop juice was found to be microbiologically safe for consumption. Results showed that the soluble solid of the pasteurized juice was more stable at 4°C than at 28°C. More acid was produced in the juice at higher temperature (28°C) than at lower temperature (4°C) during storage. Results have shown that pasteurisation of soursop juice reduced microbial counts from 3 x 105 t

Unlocking Solar Power For Surveillance A Review Of Solar Powered CCTV And Surveillance Technologies

Solar-powered surveillance technologies have gained prominence for their sustainable, autonomous, and versatile solutions. This comprehensive review explores three key solar-powered surveillance technologies: solar-powered CCTV cameras, solar drones, and solar-powered sensor networks. Each technology offers distinct strengths and weaknesses, making them suitable for various applications. Solar-powered CCTV cameras provide adaptability, energy independence, and rapid deployment, while solar drones offer an aerial perspective, extended endurance, and versatility. Solar-powered sensor networks excel in localized environmental monitoring. The choice of technology depends on factors such as the surveillance environment, budget constraints, required surveillance range, and specific monitoring needs. Organizations can benefit from hybrid solutions that integrate multiple technologies for comprehensive coverage. Future trends include advanced energy storage solutions, AI integration, enhanced power efficiency, and cloud-based data analytics, promising to improve performance and sustainability. Public-private collaborations and sustainable urban planning initiatives will drive further adoption and integration. Solar-powered surveillance technologies empower effective and environmentally sustainable surveillance solutions, contributing to a safer and more sustainable future