Rain-Fed Farming System at a Crossroads in Semi-Arid Areas of Tanzania: What Roles do Climate Variability and Change Play?

Positive changes, like adopting drought resistant crop varieties, in the rain-fed farming system (RFFS) in response to climate variability and change enhance system’s ability to support people’s living as opposed to negative changes, like lack of pastures, which put the system at risk of failure in supporting the living. Using participatory rural appraisal (PRA) and household survey, this paper examined the roles of climate variability and change in triggering changes in RFFS. Specifically, the paper: (i) assessed dominant crop and livestock farming system; (ii) assessed the change element of crop and livestock production systems; and (iii) examined factors for the changes in RFFS. A random sample of 388 households was used. Qualitative data analysis was done through content analysis. Binary logistic regression was used to assess factors that explain changes on RFFS. The results showed that dominant crops were different in each village. Secondly, some changes in crop varieties and in livestock grazing arrangements were noted in response to climate variability and change. Unlike the hypothesis (P>0.05), the results demonstrated that warming (ß = -10.61, Wald = 36.26, P ? 0.001) showed highest significant impact on likelihood of adopting new crop varieties relative to other factors. Similarly, drought (ß = 2.16, Wald = 6.82, P ? 0.009) showed highest impact on the likelihood of changing a grazing place. Yet, the changes were constrained by factors like natural resources protective policies, failure of crop varieties to withstand warming and drought, and poor land use management. Therefore, the RFFS was at a crossroads with implications on system sustainability and livelihoods. The government and private interventions should support farmers and agro-pastoralists to manage risks related to the changes in RFFS in response to climate variability and change. Keywords: Climate change, agro-pastoralism, livelihoods, semi-arid, Tanzani

Oyster mushroom (Pleurotus spp.) cultivation technique using re-usable substrate containers and comparison of mineral contents with common leafy vegetables

Mamiro et al. J. Appl. Biosci. 2014. Oyster mushroom (Pleurotus spp.) Cultivation technique using reusable substrate containers and comparison of mineral content with leafy vegetables.Alternative re-usable substrate containers for fructification are required because plastic bags currently used suffocate soil biotic entities. They are a cost for mushroom farmers who purchase plastic bags in every oyster mushroom crop and they are left as non-biodegradable wastes, which are disposed of to the environment after every oyster mushroom cropping. On the other hand, oyster mushroom contains essential nutritional elements comparable to leafy vegetables. Objectives: The objectives of this study were to determine the effects of substrate types and substrate containers on yield, biological efficiency, size and solid content of oyster mushroom Pleurotus ostreatus; and to compare mineral content of mushrooms produced from different types of substrates to common leafy vegetables. Methodology and results: Substrate containers: clear plastic bags, re-usable substrate containers (RSC), coloured plastic bags, shelved clear plastic bags and substrates: banana leaves, rice straws and maize cobs were used to grow oyster mushrooms. The experiment was carried out in complete randomized block design (CRBD) in a factorial arrangement. The mineral content of oyster mushroom grown on rice straws, Leucaena leucocophala, sorghum grains, banana leaves and maize cobs substrates were compared in a CRBD to those of pumpkin leaves (Curcubita spp.), narrow-leaved African night shade (Solanum villosum), broad-leaved African night shade (Solanum scabrum), cowpea leaves (Vigna unguiculata), cabbage (Brassica spp.), sweet potato leaves (Ipomea batatas), amaranth (Amaranthus spp.) and cassava leaves (Manihot esculentus L.). Mushroom yields and BE in RSC were comparable to non-RSC. The highest yields (1,116.25 g/g) and BE (105.75%) were produced from rice straws substrate in coloured bags followed by RSC (yield 694.6 g/g, BE 65.6%). Mushroom solids content (19.4%) was highest from banana leaves substrates. The highest Fe, Zn, Se and Ca were obtained from amaranth, oyster mushrooms produced from rice straws, narrow- and broad-leaves African nightshade and pumpkin leaves respectively. Conclusion and application of results: The utilization of RSC to produce oyster mushrooms protects the environment from disposed plastic bags which are non-biodegradable and if burned may cause ill-health effect to the human. Additional research is needed to specify quality of material to be used in the manufacture of RSC and specifications to suit cultivation of oyster mushrooms. In addition, consumption of oyster mushrooms in combination with other vegetables complements availability of various essential dietary elements such as Fe, Zn, Se and Ca

Oyster mushroom (Pleurotus spp.) cultivation technique using re-usable substrate containers and comparison of mineral contents with common leafy vegetables

Mamiro et al. J. Appl. Biosci. 2014. Oyster mushroom (Pleurotus spp.) Cultivation technique using reusable substrate containers and comparison of mineral content with leafy vegetables.Alternative re-usable substrate containers for fructification are required because plastic bags currently used suffocate soil biotic entities. They are a cost for mushroom farmers who purchase plastic bags in every oyster mushroom crop and they are left as non-biodegradable wastes, which are disposed of to the environment after every oyster mushroom cropping. On the other hand, oyster mushroom contains essential nutritional elements comparable to leafy vegetables. Objectives: The objectives of this study were to determine the effects of substrate types and substrate containers on yield, biological efficiency, size and solid content of oyster mushroom Pleurotus ostreatus; and to compare mineral content of mushrooms produced from different types of substrates to common leafy vegetables. Methodology and results: Substrate containers: clear plastic bags, re-usable substrate containers (RSC), coloured plastic bags, shelved clear plastic bags and substrates: banana leaves, rice straws and maize cobs were used to grow oyster mushrooms. The experiment was carried out in complete randomized block design (CRBD) in a factorial arrangement. The mineral content of oyster mushroom grown on rice straws, Leucaena leucocophala, sorghum grains, banana leaves and maize cobs substrates were compared in a CRBD to those of pumpkin leaves (Curcubita spp.), narrow-leaved African night shade (Solanum villosum), broad-leaved African night shade (Solanum scabrum), cowpea leaves (Vigna unguiculata), cabbage (Brassica spp.), sweet potato leaves (Ipomea batatas), amaranth (Amaranthus spp.) and cassava leaves (Manihot esculentus L.). Mushroom yields and BE in RSC were comparable to non-RSC. The highest yields (1,116.25 g/g) and BE (105.75%) were produced from rice straws substrate in coloured bags followed by RSC (yield 694.6 g/g, BE 65.6%). Mushroom solids content (19.4%) was highest from banana leaves substrates. The highest Fe, Zn, Se and Ca were obtained from amaranth, oyster mushrooms produced from rice straws, narrow- and broad-leaves African nightshade and pumpkin leaves respectively. Conclusion and application of results: The utilization of RSC to produce oyster mushrooms protects the environment from disposed plastic bags which are non-biodegradable and if burned may cause ill-health effect to the human. Additional research is needed to specify quality of material to be used in the manufacture of RSC and specifications to suit cultivation of oyster mushrooms. In addition, consumption of oyster mushrooms in combination with other vegetables complements availability of various essential dietary elements such as Fe, Zn, Se and Ca

In-vitro bioavailability of selected minerals in dry and green shelled beans

Academic Journals Afr. J. Agric. Res.Mineral deficiency especially that of iron and zinc has continuously emerged as a public health issue in developing countries, probably due to the over dependence on plant food sources, which contain more than enough minerals to meet the daily requirement but have a low bioavailability for physiological purposes. Experiments on in-vitro bioavailability were carried out on dry and green shelled beans. Invitro bioavailability of iron and zinc in bean samples was determined by HCl-pepsin (HCl-P) and pepsinpancreatin (P-P) method. The amount of the proxy bioavailable minerals were obtained by atomic absorption spectrophotometry. In both minerals there was a small but significant (P=0.009) and (P=0.0003) increase in in-vitro bioavailability after cooking. The average increase for all the varieties was 3.2 to 3.4% for iron and 1.3 to 1.6% for zinc. The two minerals were more available in cooked green shelled beans compared to dry ones. The highest difference for iron bioavailability was observed in Maharagi soja (12.9%) while lowest was in TY 3396-12 (1.4%). The highest observed for zinc was 3% in G59/1-2. Vulnerable groups who suffer from iron and zinc deficiency should be encouraged to consume green shelled beans more often in comparison to dry beans to improve their mineral uptake

In-vitro bioavailability of selected minerals in dry and green shelled beans

Academic Journals Afr. J. Agric. Res.Mineral deficiency especially that of iron and zinc has continuously emerged as a public health issue in developing countries, probably due to the over dependence on plant food sources, which contain more than enough minerals to meet the daily requirement but have a low bioavailability for physiological purposes. Experiments on in-vitro bioavailability were carried out on dry and green shelled beans. Invitro bioavailability of iron and zinc in bean samples was determined by HCl-pepsin (HCl-P) and pepsinpancreatin (P-P) method. The amount of the proxy bioavailable minerals were obtained by atomic absorption spectrophotometry. In both minerals there was a small but significant (P=0.009) and (P=0.0003) increase in in-vitro bioavailability after cooking. The average increase for all the varieties was 3.2 to 3.4% for iron and 1.3 to 1.6% for zinc. The two minerals were more available in cooked green shelled beans compared to dry ones. The highest difference for iron bioavailability was observed in Maharagi soja (12.9%) while lowest was in TY 3396-12 (1.4%). The highest observed for zinc was 3% in G59/1-2. Vulnerable groups who suffer from iron and zinc deficiency should be encouraged to consume green shelled beans more often in comparison to dry beans to improve their mineral uptake

Efficacy of selected plant extracts against Pyricularia Grisea, causal agent of rice blast disease

American Journal of Plant Sciences, 2015, 6, 602-611Rice blast disease, caused by a seed-borne fungus Pyricularia grisea, is an important and serious disease of rice (Oryza sativa L.) worldwide. The disease has been reported to cause yield losses of up to 40% in Tanzania. Studies were conducted to determine the effect of aqueous extracts of Aloe vera, Allium sativum, Annona muricata, Azadirachta indica, Bidens pilosa, Camellia sinensis, Chrysanthemum coccineum, processed Coffee arabica, Datura stramonium, Nicotiana tabacum and Zingiber officinalis for control of rice blast disease (Pyricularia grisea) in-vitro and in-vivo. The results indicate that processed C. arabica at 10% and 25% (v/v) had the highest (81.12%) and (89.40%) inhibitory effect, respectively, against P. grisea. Aqueous extract from N. tabacum at 10% concentration ranked third (80.35%) in inhibiting P. grisea. These were followed by extracts from 25% A. vera (79.45%) and 25% C. coccineum flower (78.83%). The results also indicate that, extracts from A. indica, A. vera, A. sativum, C. arabica, D. stramonium, C. sinensis, Z. officinalis and N. tabacum did not have any phytotoxic effect on seed germination, shoot height, root length, dry weight, seedling growth and seedling vigour index. These plant extracts can thus be used for rice seed treatment to manage rice blast disease

Efficacy of selected plant extracts against Pyricularia Grisea, causal agent of rice blast disease

American Journal of Plant Sciences, 2015, 6, 602-611Rice blast disease, caused by a seed-borne fungus Pyricularia grisea, is an important and serious disease of rice (Oryza sativa L.) worldwide. The disease has been reported to cause yield losses of up to 40% in Tanzania. Studies were conducted to determine the effect of aqueous extracts of Aloe vera, Allium sativum, Annona muricata, Azadirachta indica, Bidens pilosa, Camellia sinensis, Chrysanthemum coccineum, processed Coffee arabica, Datura stramonium, Nicotiana tabacum and Zingiber officinalis for control of rice blast disease (Pyricularia grisea) in-vitro and in-vivo. The results indicate that processed C. arabica at 10% and 25% (v/v) had the highest (81.12%) and (89.40%) inhibitory effect, respectively, against P. grisea. Aqueous extract from N. tabacum at 10% concentration ranked third (80.35%) in inhibiting P. grisea. These were followed by extracts from 25% A. vera (79.45%) and 25% C. coccineum flower (78.83%). The results also indicate that, extracts from A. indica, A. vera, A. sativum, C. arabica, D. stramonium, C. sinensis, Z. officinalis and N. tabacum did not have any phytotoxic effect on seed germination, shoot height, root length, dry weight, seedling growth and seedling vigour index. These plant extracts can thus be used for rice seed treatment to manage rice blast disease

Response of late blight disease resistant-variety to common occurring tomato diseases in the field

Pelagia Research Library Asian Journal of Plant Science and Research, 2015, 5(6):8-15A study to determine field performance of tomato late blight disease resistant-variety was conducted during long rain seasons of the years 2011/2012 and 2012/2013 at the Crop Museum of Sokoine University of Agriculture, Morogoro, Tanzania. Treatments were laid out in a complete randomized block design with three replications. Three tomato varieties: Cal J, Meru and Tanya were planted. Significant differences in diseases incidence and severity were observed among tomato varieties whereby Cal J and Tanya were susceptible to tomato late blight and Septoria leaf spot while tomato variety Meru was resistant to the former two diseases. However, Meru was highly susceptible to tomato early blight disease than Cal J and Tanya. Results revealed that, the tested varieties were equally susceptible to Fusarium wilt and tomato yellow leaf curl diseases. The study suggests that less susceptible tomato variety Meru could be used to manage tomato late blight disease but susceptible to other diseases, therefore, a call to breed for multiple disease resistant varieties

Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes

African Journal of Biotechnology Vol. 10(7), pp. 1181-1185, 14 February, 2011Magadi soda and bean debris-ash have been used as condiments for a long time by various ethnic groups in East and Central Africa in cooking traditional dishes. The aim of the study was to investigate whether magadi soda and bean debris-ash had similar effects and functional attributes when added to traditional dishes during cooking. Reason for the addition of the two condiments has not been revealed by researchers. Mineral content, in-vitro bioavailability studies and pH of non-ashed and ashed magadi soda and bean debris were evaluated. The results indicated that high concentrations of sodium ions (30.2%) and potassium ions (64.2%) were observed in magadi soda and bean debris-ash, respectively. In-vitro iron and zinc bioavailability decreased significantly with the addition of magadi soda and bean debris-ash in maize, beans and sorghum. Equally, the cooking time was significantly reduced. The mean pH for both magadi soda (9.66) and bean debris-ash (9.75) were not significantly different indicating that both aqueous solutions had alkaline properties. The similarity in properties especially in mineral profile, alkalinity, decreased cooking time and lowered mineral uptake by magadi soda and bean debris-ash explain similar functionality in foods they are added to during cooking. Despite the similarities observed, communities should be informed of the negative nutritional effects of these condiments so as to diversify their meal patterns accordingly

Similarities in functional attributes and nutritional effects of magadi soda and bean debris-ash used in cooking African traditional dishes

African Journal of Biotechnology Vol. 10(7), pp. 1181-1185, 14 February, 2011Magadi soda and bean debris-ash have been used as condiments for a long time by various ethnic groups in East and Central Africa in cooking traditional dishes. The aim of the study was to investigate whether magadi soda and bean debris-ash had similar effects and functional attributes when added to traditional dishes during cooking. Reason for the addition of the two condiments has not been revealed by researchers. Mineral content, in-vitro bioavailability studies and pH of non-ashed and ashed magadi soda and bean debris were evaluated. The results indicated that high concentrations of sodium ions (30.2%) and potassium ions (64.2%) were observed in magadi soda and bean debris-ash, respectively. In-vitro iron and zinc bioavailability decreased significantly with the addition of magadi soda and bean debris-ash in maize, beans and sorghum. Equally, the cooking time was significantly reduced. The mean pH for both magadi soda (9.66) and bean debris-ash (9.75) were not significantly different indicating that both aqueous solutions had alkaline properties. The similarity in properties especially in mineral profile, alkalinity, decreased cooking time and lowered mineral uptake by magadi soda and bean debris-ash explain similar functionality in foods they are added to during cooking. Despite the similarities observed, communities should be informed of the negative nutritional effects of these condiments so as to diversify their meal patterns accordingly