The Antioxidant Property of Aframomum danelli Spice in Oils.

A study was carried out on the antioxidant property of Aframomum danelli extract in palm oil and soybean oil. The activity of A. danielli extract was compared with those of other antioxidants of other plant sources, rosemary extract and d- tocopherol, at different concentrations. A. danielli was as active as rosemary plant extract in reducing rate of peroxide formation in soybean oil at concentrations of 200 ppm and 300 ppm . A danielli was much more effective than tocopherol in reducing peroxidation in soybean oil and palm oil at the higher concentrations except at 50 ppm. The Journal of Food Technology in Africa Volume 6 No.4, 2001, pp. 135-137 KEY WORDS: Antioxidant activity, Aframomum danielli spice, oils

Environmental burden of fungicide application among cocoa farmers in Ondo state, Nigeria

The use of copper based fungicide in the control of black pod disease caused by Phytophthora megakarya is a common practice among cocoa farmers. Copper based fungicide has detrimental effect on the environment as well as the output of cocoa production in Ondo State, Nigeria. Deviation from the recommended quantity of fungicides by cocoa farmers is not uncommon. Several studies on cocoa production often ignore these externalities. The objective of the study was to determine the environmental efficiency of cocoa farmers using detrimental variable (deviation from the recommended quantity of fungicide on cocoa farm) and traditional inputs within the framework of stochastic frontier approach. The averages of fungicide used per cropping season per hectare were 2,230 grams, 5,820 grams 10,555 grams for respondents that used below, actual and above the recommended doses respectively while average cocoa outputs were 0.92, 3.35 and 1.32 metric tons for farmers that used below, actual and above recommended doses of fungicide respectively. The low environmental efficiency did not only raise the cost of production but also affirmed that the wrong use of fungicide in cocoa farm constitutes environmental burden and make the environmental unsustainable. The study recommended that farmers should be educated on the significance and mode of application of recommended dose of fungicide on cocoa plantation. Keywords: Environmental efficiency, detrimental input, stochastic frontier, cocoa production

The antioxidant property of Aframomum danelli spice in oils

A study was carried out on the antioxidant property of Aframomum danelli extract in palm oil and soybean oil. The activity of A. danielli extract was compared with those of other antioxidants of other plant sources, rosemary extract and d-tocopherol, at different concentrations. A. danielli was as active as rosemary plant extract in reducing rate of peroxide tbrmation in soybean oil at concentrations of 2OOppm and 3OOppm . A danielli was much more effective than tocopherol in reducing peroxidation in soybean oil and palm oil at the higher concentrations except at 50 ppm

Environmental burden of fungicide application among cocoa farmers in Ondo state, Nigeria

The use of copper based fungicide in the control of black pod disease caused by Phytophthora megakarya is a common practice among cocoa farmers. Copper based fungicide has detrimental effect on the environment as well as the output of cocoa production in Ondo State, Nigeria. Deviation from the recommended quantity of fungicides by cocoa farmers is not uncommon. Several studies on cocoa production often ignore these externalities. The objective of the study was to determine the environmental efficiency of cocoa farmers using detrimental variable (deviation from the recommended quantity of fungicide on cocoa farm) and traditional inputs within the framework of stochastic frontier approach. The averages of fungicide used per cropping season per hectare were 2,230 grams, 5,820 grams 10,555 grams for respondents that used below, actual and above the recommended doses respectively while average cocoa outputs were 0.92, 3.35 and 1.32 metric tons for farmers that used below, actual and above recommended doses of fungicide respectively. The low environmental efficiency did not only raise the cost of production but also affirmed that the wrong use of fungicide in cocoa farm constitutes environmental burden and make the environmental unsustainable. The study recommended that farmers should be educated on the significance and mode of application of recommended dose of fungicide on cocoa plantation. Keywords: Environmental efficiency, detrimental input, stochastic frontier, cocoa production

Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices

An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Black Pepper (B19) and Clappertonia (C20). Milk chocolate without spices (C10) served as Control. The proximate compositions were carried out using standard methods. The Total Calorific values (TCV) was determined using the Atwater factors (physiological fuel values) of 4kcal, 4kcal and 9kcal per gram of carbohydrate, protein and fat respectively. The sensory evaluation was carried out by panel of tasters consisting of 13 males and 18 female staff of the Cocoa Research Institute of Nigeria who were used to consuming chocolates. The result showed significant differences in the proximate chemical compositions of the chocolates (p<0.05). Apart from black pepper with a An significantly lower protein and ash contents when compared to the control chocolate, all the other spices significantly caused an increase in percentage protein and ash  in  the control milk chocolate. The trend of protein increase is T18 > G11 > T15 > C20 =A17 > A16 > C14 > C13 > G12 > C10 > B19 > respectively. The range of values obtained for the proximate compositions were (%)The Total Calorific Value (TCV) also showed significant differences among all the samples at p<0.05 with the TCV of the control chocolate being the highest. The addition of spices contributed to acceptable tastes, aroma, flavor and general acceptability of milk chocolates. In Conclusion, this study showed that the incorporation of Spices in chocolate increased the protein and ash content of milk chocolate, the organoleptic acceptance while reducing the TCV values This is a desirable findings in view of the fear of high calorific values of Milk Chocolate which may predispose consumers to Obesity when consumed.in large quantities