Development of Gocing Storage Method for Cocoyam

Lack of good storage reduces the shelf life of harvested cocoyam (Colocasia spp and Xanthosoma spp) corms and cormels. This is a major challenge facing cocoyam farmers, processors, and marketers in Nigeria. The National Root Crops Research Institute (NRCRI), Umudike, Nigeria, which has a national mandate to research into root and tubers crops of economic importance, has developed the ‘Gocing Storage’ for improved storage of cocoyam. The paper highlights this improved method of storing cocoyam as an advancement in cocoyam research, to reduce loss of cocoyam in storage, and make highly quality cocoyam available to consumers, processors and marketers throughout the year.Gocing Storage; Cocoyam; NRCRI and Nigeria

Propensity of adoption of Information and Communication Technology (ICTs) in agriculture among female farmers in Abia State, Nigeria

The research was conducted with the aim of identifying significant predictors of the propensity to adopt ICTs by Nigerian Women in Agriculture. Abia state was used as case study. A total of 300 respondents were sampled from the three agricultural zones in Abia state. The instrument for data collection was a 20 item structured questionnaire. A total of 200 questionnaires were finally used for analysis. SPSS 21 was the software employed in conducting the analysis and the data were analysed by running a linear regression. The dependent variable was the propensity to adopt ICTs while the independent variables were Age, Level of education, Occupation, years of experience, income, and desire to use ICTs; frequency of use, ease of use, efficiency and effectiveness of ICTs. The study identified Age, level of education ad income of respondents as significant socio-economic predictors of the propensity to adopt ICTs by Nigerian WIA. Frequency of use, ease of use, efficiency and effectiveness of ICTs were equally identified as significant predictors of the propensity to adopt ICTs by Nigerian women in Agriculture.Keywords: Propensity, Adoption, Women, Agriculture and ICT

Development of Gocing Storage Method for Cocoyam

Lack of good storage reduces the shelf life of harvested cocoyam (Colocasia spp and Xanthosoma spp) corms and cormels. This is a major challenge facing cocoyam farmers, processors, and marketers in Nigeria. The National Root Crops Research Institute (NRCRI), Umudike, Nigeria, which has a national mandate to research into root and tubers crops of economic importance, has developed the ‘Gocing Storage’ for improved storage of cocoyam. The paper highlights this improved method of storing cocoyam as an advancement in cocoyam research, to reduce loss of cocoyam in storage, and make highly quality cocoyam available to consumers, processors and marketers throughout the year

Development of Gocing Storage Method for Cocoyam

Lack of good storage reduces the shelf life of harvested cocoyam (Colocasia spp and Xanthosoma spp) corms and cormels. This is a major challenge facing cocoyam farmers, processors, and marketers in Nigeria. The National Root Crops Research Institute (NRCRI), Umudike, Nigeria, which has a national mandate to research into root and tubers crops of economic importance, has developed the ‘Gocing Storage’ for improved storage of cocoyam. The paper highlights this improved method of storing cocoyam as an advancement in cocoyam research, to reduce loss of cocoyam in storage, and make highly quality cocoyam available to consumers, processors and marketers throughout the year

Meta-Analysis of Meditation Outcomes in Counseling and Psychtherapy

Meditation includes a variety of techniques that share a common conscious effort to focus attention in a non-analytic way. In terms of its goals, meditation is a state of completely focused attention devoid of external thoughts--a state of heightened choice-less awareness. This study was designed to: (1) Identify and critically review professional literature on the effectiveness of meditation; (2) Provide an overall measure of effectiveness through the statistical meta-analysis technique; (3) Provide a classification of findings through the voting method; and (4) summarize and integrate highlights and major findings for the purpose of generating implications for future research and practice in counseling and psychotherapy

HYPOGLYCEMIC EFFECTS OF AQUEOUS AND ETHANOLIC EXTRACTS OF DANDELION (TARAXACUM OFFICINALE F.H. WIGG.) LEAVES AND ROOTS ON STREPTOZOTOCIN-INDUCED ALBINO RATS

ABSTRACT The effects of aqueous and ethanolic extracts of Taraxacum officinale F.H. Wigg. leaves and roots on fasting blood glucose (FBG) levels of normal and streptozotocin-induced diabetic Wistar albino rats (Rattus rattus) were studied. Exactly 75 Wistar albino rats weighing between 100-225 g were used for the study, and a total of four groups were created. Two groups were divided into six sub-groups of five rats each for the leaf and root extracts respectively, with the remaining two groups being the normal control rats (NCR) and diabetic control rats (DCR). The two sub-groups were thus; sub I, comprising of sub-groups 1-4 which were for diabetic test rats (DTR) on 6% and 10% of aqueous and ethanolic extracts of leaves respectively, while sub-group 5 and 6 were normal test rats (NTR) on 10% of both extracts of leaves respectively. Same was applicable for sub II which represents the roots extracts. After STZ-induction, the course of hyperglycemia was monitored by estimation of FBG. Then administration of T. officinale leaf and root extracts (Aq. and Et.) commenced and lasted for 21 days. Changes in FBG concentration between the NCR and DCR against NTR and DTR treated with two doses (300 mg/kg and 500 mg/kg bodyweight twice a day) of the extracts were evaluated using one way Analysis of Variance (ANOVA). When compared, the FBG levels of the DCR and DTR varied significantly (P < 0.05). Whereas the mean conc. of FBG levels of NCR was (4.4 ± 0.12 mmol/l) that of DCR was (27.1 ± 1.59 mmol/l). On administration of 6% and 10% concentration of the extracts to the DTR and NTR, statistically significant decrease (P ≤ 0.05) in glucose concentration was observed. The FBG level of DTR on 6% leaf extract dropped from 17.1 ± 0.18-9.3 ± 1.86 mmol/l, those on 10% dropped from 18.3 ± 2.58-9.9 ± 1.00 mmol/l. The NTR on 10% leaf extract dropped from 9.9 ± 0.76-7.9 ± 1.00 mmol/l. For the root extract, FBG levels of DTR on 6% and 10% extracts dropped from 15.8 ± 0.18-9.6 ± 2.10 mmol/l and 16.0 ± 0.71-7.5 ± 1.46 mmol/l respectively. The NTR on 10% roots extracts fell from 7.55 ± 1.61-3.4 ± 1.23 mmol/l. The results of this study strongly suggest that although T. officinale leaves and roots possess hypoglycemic properties, the roots of ethanolic extraction are relatively more potent and may be beneficial in the management of diabetes

Anti-inflammatory and anti-oxidant effects of Sterculia tragacantha fractions in mice

Six fractions obtained from the methanol leaf extract of Sterculia tragacantha were screened for anti-inflammatory and anti-oxidant activities. Treatment of mice with 10 and 90 mg/kg fractions 3, 4, 5, 6 and 7 significantly inhibited carrageenan induced paw edema in mice. The higher doses (90 mg/kg) showed superior anti-inflammatory activity compared to 10 mg/kg. The percentage edema inhibitions of 90 mg/kg fractions 5, 6 and 7 at 4 h were 75, 80 and 75%, respectively. Daily administration of fractions 3, 4, 5, 6 and 7 significantly suppressed formaldehyde induced paw edema by day three and five post edema induction. Fractions 3, 4, 5, 6 and 7 inhibited granuloma formation significantly. The anti-inflammatory effects of fractions 5, 6 and 7 on granuloma formation were better than that of dexamethasone. The fractions showed concentration dependent 1,1-diphenyl-2-hydrazyl (DPPH) scavenging activity. At 400 μg/ml, the anti-oxidant activity of fraction 5 (75.6%) and 6 (73.6%) were comparable to that of ascorbic acid (79.1%). In conclusion, this study has shown that the fractions of S. tragacantha possessed anti-inflammatory and anti-oxidant activities, thus, providing further proof that the leaves of S. tragacantha contains an active compound with potent anti-inflammatory activity.Keywords: Fractions, edema, granuloma, anti-oxidant, S. tragacanthaAfrican Journal of Biotechnology Vol. 12(6), pp. 592-59

Evaluation of baking qualities, functional and physicochemical properties of wheat supplemented with cassava and mung bean flour blends for bread making

Abstract The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in bread production. Standard methods were used to carry out the baking qualities and physicochemical properties of the flour blends while 20 semitrained panelists were recruited for the sensory evaluation. The result showed that the gluten content of the flour blends ranged from 3.61% to 24.19%. Sample A (90% wheat:5% cassava:5% mung bean) flour blend had the highest gluten content while sample D (60% wheat:20% cassava:20% mung bean) flour blend recorded the lowest value of gluten content. The viscosity of the flour blends was found to decrease significantly (p ≥ 0.05) with an increase in temperature while the functional properties of the flour blends and physical properties of the bread varied among samples. Sample B (80% wheat:5% cassava:5% mung bean) was found to be highest in bulk density, loaf volume, and specific volume with values 0.73 g/mL, 7.86 cm3, and 0.05 cm3/g, respectively, with enhanced baking quality. Results of the chemical composition showed that fiber and protein content increased with an increase in substitution levels. Sample D had the highest value 0.43% and 27.65% while sample E (100% wheat) had the lowest value 0.38% and 12.60% for fiber and protein content respectively. Carbohydrate content decreased with an increase in substitution levels. Sample E had the highest value 48.88% while sample D had the lowest value 25.32%. Values for moisture, ash, fat, crude fiber, and energy content varied among samples and substitution levels. Sensory evaluation of the various attributes rated on 9 points hedonic scale showed a decrease in the mean score as the level of substitution increased. Sample E was rated high in all sensory attributes and was also found to be significantly different (p ≥ 0.05) among samples although in general acceptability sample E was found to be the same as sample A. The result showed that bread made from 90% wheat:5% cassava:5% mung bean flour blend (sample A) compare favorably with bread made from 100% wheat flour (control) but in baking quality sample B was found to be the best