The impact of the expansion of urban vegetable farming on malaria transmission in major cities of Benin

BACKGROUND: Urban agricultural practices are expanding in several cities of the Republic of Benin. This study aims to assess the impact of such practices on transmission of the malaria parasite in major cities of Benin. METHOD: A cross sectional entomological study was carried out from January to December 2009 in two vegetable farming sites in southern Benin (Houeyiho and Acron) and one in the northern area (Azèrèkè). The study was based on sampling of mosquitoes by Human Landing Catches (HLC) in households close to the vegetable farms and in others located far from the farms. RESULTS: During the year of study, 71,678 female mosquitoes were caught by HLC of which 25% (17,920/71,678) were Anopheles species. In the areas surveyed, the main malaria parasite, Plasmodium falciparum was transmitted in the south by Anopheles gambiae s.s. Transmission was high during the two rainy seasons (April to July and October to November) but declined in the two dry seasons (December to March and August to September). In the north, transmission occurred from June to October during the rainy season and was vehicled by two members of the An. gambiae complex: Anopheles gambiae s.s. (98%) and Anopheles arabiensis (2%).At Houeyiho, Acron and Azèrèkè, the Entomological Inoculation Rates (EIRs) and the Human Biting Rates (HBRs) were significantly higher during the dry season in Households Close to Vegetable Farms (HCVF) than in those located far from the vegetable areas (HFVF) (p 0.05).The knock-down resistance (kdr) mutation was the main resistance mechanism detected at high frequency (0.86 to 0.91) in An. gambiae s.l. at all sites. The ace-1R mutation was also found but at a very low frequency (< 0.1). CONCLUSION: These findings showed that communities living close to vegetable farms are permanently exposed to malaria throughout the year, whereas the risk in those living far from such agricultural practices is limited and only critical during the rainy seasons. Measures must be taken by African governments to create awareness among farmers and ultimately decentralize farming activities from urban to rural areas where human-vector contact is limited

Diversity of yam bean ( Pachyrhizus spp. Fabaceae) based on morphoagronomic traits in the Brazilian Amazon

ABSTRACT Yam bean is a non-conventional horticultural crop adapted to the Amazon region. It presents edible roots, yet, its seeds contain cytotoxic components such as rotenone and pachyrhizin. The Instituto Nacional de Pesquisas da Amazonia has 64 yam bean genotypes in its germplasm bank, however, their diversity is unknown. The aim of this study was to assess the diversity of these genotypes using 10 morphoagronomic traits, plant height, number of secondary branches, shoot biomass, stem diameter, root biomass, number, length, diameter, length/diameter ratio (L/D), and shape. The accessions were planted on non-flooded land, Manaus, Amazonas (02º 59'48.2''S and 60º 01' 22.4''W) in completely randomized design with three replicates and three plants per plot spaced 0.5 x 1 m. The results showed significant diversity for all characters except for stem diameter and visual assessment of root shape. Biplot graphic explained 60% of the total variation, which identified that genotypes P44, P22 and P18 have high values for root yield (80-108 t ha-1), number of secondary branches (15-31) and shoot biomass (0.5-0.8 kg plant-1). Cluster analysis, considering 50% of relative Euclidean distance, revealed 15 major groups. We conclude that the genotypes assessed have wide diversity and some of them high root yield potential. This suggests that a yam bean breeding program can be successful for the yield of roots and seeds in the Amazonian region

Effect of processing conditions on the texture of reconstituted cassava dough

Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5ºC or -20ºC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20ºC during the storage period of cooked parenchyma, deformability modulus, hardness and cohesiveness of dough increased significantly. The temperature during the storage period was the most important factor affecting the textural properties of cassava dough