Nutrient Composition and Weight Evaluation of some Newly Developed Maize Varieties in Nigeria.

The weight and chemical composition of improved white and improved yellow dent maize was compared with some local floury maize varieties. The average protein content was 10.8%, 11.1% and 10.5% in improved white dent, improved yellow dent and local floury respectively. The major carbohydrate in all the varieties was starch with local floury having a slightly higher level of sugar. Improved yellow dent was significantly (P 0.05) change in the average weight of all varieties. The average weight ranged between 28.2 in improved white dent to 29.8 in improved yellow dent. The yellow dent variety will be particularly useful in improving level of micronutrient intake

Nutrient Composition and Weight Evaluation of some Newly Developed Maize Varieties in Nigeria.

The weight and chemical composition of improved white and improved yellow dent maize was compared with some local floury maize varieties. The average protein content was 10.8%, 11.1% and 10.5% in improved white dent, improved yellow dent and local floury respectively. The major carbohydrate in all the varieties was starch with local floury having a slightly higher level of sugar. Improved yellow dent was significantly (P 0.05) change in the average weight of all varieties. The average weight ranged between 28.2 in improved white dent to 29.8 in improved yellow dent. The yellow dent variety will be particularly useful in improving level of micronutrient intake

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

Host plant resistance to insect pests of cowpea (Vigna unguiculata L. Walp.): achievements and future prospects

Published online: 06 Oct 2017Cowpea (Vigna unguiculata L. Walp.) is an important cash, food and nutritional security grain legume crop in the semi-arid regions of sub-Saharan Africa. However, its productivity is hampered by several biotic stress factors including numerous insect pests that infest and damage the crop at all its development stages in the field as well as during storage. Host plant resistance is an environmental friendly, cost-effective and sustainable pest management option for minimizing the pests’ incidence and severity. This review article aims at describing the major insect pests in cowpea and highlight key past and recent research findings in cowpea resistance to insect pests. It also provides in-depth knowledge in the host-plant resistance mechanisms in cowpea i.e. biophysical, biochemical and physiological factors that regulate the defense systems in the plant. Furthermore, the paper discusses the need for advanced investigation on the genetic basis of the plant defense systems and its application to the crop breeding program for developing new improved materials. The review would support the cowpea breeding program with the overall expectations of developing insect-resistant lines, reducing the input costs of insecticides while also enhancing cowpea productivity in sub-Saharan Africa