MORPHOLOGICAL CHARACTERISTICS OF PIGEON PEA [Cajanus Cajan (L.) Millsp.] TREATED WITH SODIUM AZIDE AND GAMMA RADIATION

¹Mathew, B. A; ²Louis, U; A. A. Omachi; ⁴Ibrahim, A.A. & ⁵Mohammed, R.O.

 ¹Department of Integrated Science, Kogi State College of Education, Ankpa, Nigeria

³Department of Chemistry, Kogi State College of Education, Ankpa, Nigeria

²Department of Biology, Federal College of Education, Katsina, Nigeria

 ⁴Department of Biology, Kogi State College of Education, Ankpa, Nigeria

⁵Depatment of Integrated Science Kogi State College of Education Technical, Kabba,

Email: matthewaledare44@gmail.com

ABSTRACT

The aim of this study was to determine the morphological responses of pigeon pea Cajanus cajan (L) Millspaugh to treatments with sodium azide and gamma radiation. This was performed by exposing the seeds of landraces pigeon pea to gamma rays at Centre for Radiotherapy and Oncology Department, ABUTH, Zaria at doses of 0(control), 50, 100, 150 and 200Gy. These seeds were further treated with sodium azide (NaN₃) concentrations at 0.00, 0.01, 0.02, 0.03 and 0.04% SA, giving a total of 25 treatments. The growth parameters were recorded at 4, 8, 12, 16 and 20 Weeks After Planting (WAP). The parameters measured include germination percentage, Leaf and branch number, plant height and root length. The result of these treatments showed a symmetric reduction in germination percentage with respect to most of the mutagenic treatments. There was a higher leaf number with those that received 100Gy + 0.03% SA (41.93 leaves). Also, the branch number of treated plants showed an increase over the R0A0 (control) treatment; Similarly, the mean comparison of the plant height presented showed 150Gy + 0.02% SA (190.93 cm), produced the highest plant height and data recorded on root length indicated that the highest root length due to 100Gy + 0.01% SA (43.13 cm), was significantly higher than those of other treatments. It is, therefore, concluded that the two mutagens affected the pigeon pea plant population morphologically as prominent Tall, High yield, Early flowering and profusely branchingmutants were observed by exposing pigeon pea to single and combined treatments of gamma ray (50Gy – 150Gy) and Sodium azide (0.01% – 0.04%).

Keywords: Pigeon pea, Cajanus cajan, sodium azide, gamma radiation, seed germination, root length, plant height, morphological response, mutagenic treatment.

PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTABILITY OF BREAK FAST CEREAL MADE FROM SORGHUM (Sorghum bicolor L), SOYBEAN (Glcyine max), BAMBARA GROUNDNUT (Vigna subterranean) AND GROUND NUT (Arachis hypogaea)

M.A Usman

Department of Food Science and Technology,

Modibbo Adama University of Technology, Yola, Nigeria

E-mail: mohammedusmanatanda@gmail.com

ABSTRACT

The changes in lifestyle and rapid urbanization in recent years have resulted in an increase in the consumption of ready-to-eat foods in most developing countries. The major objective of this research study is aimed at determining the physicochemical and consumer acceptability of breakfast cereals. Using standardized method, ten samples were formulated by mixing the flours in ratio of (Sorghum flour and 5% of malted sorghum flour) with graded levels of bambara nut flour (80:20, 70:30, 60:40); soybean flour (80:20, 70:30, 60:40) and defatted groundnut flour (80:20, 70:30, 60:40).The formulated flours were subjected to proximate, functional, sensory, vitamins, microbial analyses and consumer acceptability. The results revealed the following ranges: proximate parameters (%): moisture (6.45 – 10.46), protein (10.26 – 19.64), fat (3.89 – 11.42), ash (1.48 – 2.69), crude fiber (1.94 – 3.72), carbohydrates (56.09 – 72.06), and energy (363.52 – 405.64 Kcal).The parameters studied in this study were carried out using standard procedure. The data obtained from the study were analyzed using ANOVA while the means were separated by Duncan multiple range test. The sensory evaluation findings showed that good and acceptable breakfast cereals can be produced using blends of sorghum, soybean, bambara nut and defatted groundnut. The study provides the information about a commercially viable application of solving the problem of malnutrition among the population. The study had shown that acceptable ready-to-eat breakfast cereals meals could be produced from blends of Sorghum, Soybean, Bambara nut and defatted Groundnut and compare favorably with the commercial breakfast cereals as they have been shown to be good sources of protein, carbohydrates, fats and oil, vitamin of malted sorghum and sorghum flour. The microbial analysis of the formulated flour blends reveals that all the formulation indicated a safety of the products for consumption. The physicochemical, functional and microbial study shows that the breakfast cereals produced are safe for consumptions.

Keywords: physicochemical, break-fast cereal, defatted, malnutrition, and ready-to-eat

THE INFLUENCE OF GRADED LEVELS OF Rhizopus oligosporus-TREATED RICE HUSK ON THE MILK QUALITY AND MILK YIELD OF WEST AFRICAN DWARF GOATS

¹Ogunbajo, S. A. & ²Belewu, M. A.

¹Department of Animal Production, Federal University of Technology, Minna, Niger State

²Department of Animal Production, University of Ilorin, Ilorin, Kwara State

Email: khalifahshaq@gmail.com; ¹Corresponding Author

ABSTRACT

Thirty two apparently healthy weaned West African Dwarf (WAD) does were fed diets containing graded levels of Rhizopus oligosporus-Treated Rice Husk (RoTRH) in a Complete Randomized Design (CRD) for a period of ten weeks to evaluate the effects of the experimental diets on the milk quality and milk yield of the animals. The encouraging positive results suggest that RoTRH can serve as a very valuable alternative and cheap feed ingredient for feed production. It was concluded from this study that RoTRH is a valuable feedstuff for dairy nutrition as its inclusion in the diets of goats served as an effective means of reducing the level of dependence on and competition for conventional feedstuffs between man and livestock. 

Keywords:  Milk composition, milk yield, nutrient intake, Rhizopus oligosporus