Category Archives: International Journal of Agricultural Research and Food Production, volume 5 number 2, 2020

PLANT-PARASITIC NEMATODES ASSOCIATED WITH SOME VEGETABLE CROPS IN KWANAR ARE IRRIGATION SITE, KATSINA STATE, NIGERIA Abubakar Usman Department of Agricultural Technology College of Agriculture, Hassan Usman Katsina Polytechnic Katsina E-mail: abubakar19usman64@gmail.com

ABSTRACT: Plant-parasitic nematodes have been reported to constitute serious impediments to crop production especially under irrigation.  Information on the occurrence and distribution of these pests at Kwanar Are irrigation site in Katsina State is lacking.  A survey of the irrigation site to determine the distribution and population densities of plant-parasitic nematodes associated with some vegetable crops was undertaken.  Roots and soil samples were randomly taken from five farms.  Analysis of the samples showed that thirteen genera of plant-parasitic nematodes namely, Scutellonema, Rotylenchus, Meloidogyne, Aphelenchoides, Hemicriconemoides, Hoplolaimus and Criconemoides were found to be associated with the crops. Of the thirteen genera identified, Scutellonema, Rotylenchus and Meloidogyne were found to be most widely occurring.  Scutellonema and Rotylenchulus formed more than fifty percent of the total nematodes population identified.  The preponderance of the nematodes reported in this study portends serious implications on profitable production of vegetable crops. Further investigation is recommended for better understanding of the nematodes associated with the crops in the irrigation site.

EFFECT OF DIFFERENT PROCESSING METHODS ON THE CHEMICAL, FUNCTIONAL AND PHYTOCHEMICAL CHARACTERISTICS OF VELVET BEANS (Mucuna pruriens) Duru, F. C., Ohaegbulam, P. O., Chukwudi, P. K. & Chukwu, J. C. Department of Food Technology Federal Polytechnic Nekede, Owerri, Imo State Email:durufaustina@gmail.com

ABSTRACT

This study investigated the chemical, functional and phytochemical characteristics of velvet beans. The seeds were procured, sorted, cleaned and equal portions subjected to different treatments viz; Soaking, fermentation and boiling – all prior to dehulling, drying and milling. The raw seed served as the control. The flour samples were subjected to chemical, functional and phytochemical analyses. The results of the chemical analysis revealed a moisture content range of 9.53 – 11.58%, ash (3.18 – 3.44%), crude protein (23.19 – 25.26%), crude fat (6.63 – 6.84%), crude fibre (5.77 – 5.93%) and carbohydrate content (48.04 – 51.07%). The values of phytochemicals assessed were: Tannins (0.54 – 1.65g/100g), phytates (0.13 – 0.49%), oxalates (0.16 – 0.87mg/100g), HCN (0.09 – 0.29mg/100g), Trypsin inhibitor (6.54 and 22.78TIU/mg), alkaloids, flavonoids and saponins were 0.16 – 1.05mg/g, 0.24 – 0.64mg/g and 0.04 – 0.58mg/g respectively. The outcomes of the functional properties’ assessment were: Bulk density (0.758 – 0.844g/cm³), water absorption capacity (3.57 – 4.14ml/g), Oil absorption capacity (1.71 – 1.82ml/g), Foam capacity (18.57 – 23.66%), gelatinization temperature (62.49 – 68.38^oC) and viscosity (5.32 – 6.36cP). The results suggest that these plant seeds have potentials for exploitation in domestic/culinary, ethno-medicinal, pharmaceutical and industrial purposes.

Key words: Velvet beans, functional properties, phytochemical analysis, chemical analysis

INSECTICIDAL ACTIVITY OF BLACK PEPPER (PIPER NIGRUM) AND PAWPAW (CARICA PAPAYA) SEEDS POWDER AGAINST MAIZE WEEVILS (SITOPHILUS ZEAMAIS)

Abdulrahman M¹, Aliyu M¹,Zaharaddeen S¹, Tijjani A. and Abdullahi, I².

¹Department of Crop Production, Faculty of Agriculture and Agricultural Technology, Abubakar Tafawa Balewa University Bauchi P. M. B. 0248, Bauchi

   ²Department of crop protection Amadu Bello University Zaria

Corresponding Author: abdurrahmanmuhammad39@gmail.com

ABSTRACT

Laboratory experiment was carried out to investigate the insecticidal activity of Black piper Pepper nigrum and Pawpaw seed Carica papaya seeds powder against Maize weevils Sitophilus zeamais. The experiment was laid in Completely Randomized Design (CRD) comprising of black pepper seeds (1 g, 3 g and 5 g), pawpaw seed powder (1 g 3 g and 5 g), Spintor Dust and control. Spintor Dust was used a positive control and untreated Maize seeds serving as negative control. These were applied to 100 g healthy maize seeds contained in plastic jars (measuring 4.5 x 6.5 x 8.5 cm). Five pairs of laboratory reared F₂ generation of the maize seed weevils (S. zeamais) were introduced into the treated and untreated Cowpea seeds. The open end of the plastic containers was covered with a fine muslin cloth and tied firmly with rubber band and kept at room temperature (29 – 32^oC) in the laboratory and were repeated three times. All data collected were subjected to analysis of variance (ANOVA) and means were separated using NDMRT at 1% and 5% probability level. The results showed that seed treated with (5 g/100g) of P. nigrum recorded the highest (3.66), (4.00) and (2.33) adult mortality of adult S. zeamais after 24, 48 and 72 hours post exposure to the treatments. Similarly, the application of 5 g/100 g and 3 g/100g of P. nigrum significantly reduce oviposition, adult emergence, percentage seed damage, number of exit holes and grain weight lost. Germination of the treated seeds was not affected negatively. The 3 g/100 g of P. nigrum could be recommended as suitable alternatives to chemical pesticides to be used as contact protectants against S. zeamais on stored maize seeds.

Key words: Carica papaya, Control Piper nigrum, Spintor dust, Sitophilus zeamais,

FACTORS INFLUENCING GROSS INCOME ON SWEET POTATO PRODUCTION IN TORO LOCAL GOVERNMENT AREA OF BAUCHI STATE, NIGERIA

Bose, A. A.¹, Jatbong, J. N.²,Danwanka, H. A. ¹ and Dalhatu, A.¹       

¹ Department of Agricultural Economics and Extension, A.T.B.U. Bauchi, Nigeria                

²Department of Agricultural Economics and Extension, Taraba State University, Jalingo                               

Email: abdullahi.bose@yahoo.com

Corresponding author: Bose, A. A.¹

ABSTRACT

The study examined factors influencing gross income and profitability of sweet potato production in Toro Local Government Area of Bauchi State of Nigeria. Multi-stage sampling techniques were used in selecting six villages purposively and 93 farmers were selected randomly. Data were collected using structured questionnaire; and analyzed using descriptive and inferential statistics, as well as farm budget model. The result reveals that average age of the farmers was 34 years and majorities (80.6%) of the respondent were male with average farming experience of 8 years. Result shows that majority (95.9%) of the farmers had acquired one form of formal education or the other and farmers were operating on small scale production with an average farm land of 1.5 hectares. Also, farmers (86.0%) sourced their production inputs from market and majority (95.7%) of the farmers adopted the use of improved varieties of sweet potato. The total cost and gross income were ₦48,843.19 ($135.68) and ₦121,017.03 ($336.16), per hectare, respectively. The net income and return per naira invested were ₦72,173.84 ($200.48) and ₦1.48, per hectare respectively. This implies that sweet potato production is very profitable in the study area. Result on socio-economic factors influencing gross income shows that price, farm land and quantity of sweet potato were significant (P<0.001) variables that influenced gross income. The R² was 0.468 implying that about 46.8% of the variation in the gross income was explained by explanatory variables included in the model. The F-value was 8.098 and significant at P<0.001.The major constraint faced by the farmers include; low/instability in market price; pest and diseases as well as poor/inadequate storage facilities, among others. Thus, the study recommends stabilizing the pricing system for sweet potato through the formation of farmers’ group to improve bargain power and market opportunities; provision of practical training and workshops on product development to mitigate problems of storage, pest and diseases in the study area.

ORGANIC PRESERVATION AND SHELF–LIFE EVALUATION OF LIQUID KUNU ZAKI FOOD DRINK, WITH EXTRACT OF WEST AFRICAN BLACK PEPPER (Piper guineense)

Orishagbemi, C. Ojo; Abdulmalik Bushiratu, Isah R. Laisi, Igbatigbi, J. Makoji and Achimugu Solomon

Department of Food, Nutrition & Home Sciences

Kogi State University, Anyigba – Nigeria

Email: cornelosag@gmail.com

Corresponding Author: Orishagbemi, C. Ojo

ABSTRACT:

Organic extract from West African black pepper that contains antimicrobial/antioxidant agents, was prepared and used to preserve liquid kunun zaki along side control sample unpreserved. The extract was applied at four (4) concentration levels (5.0, 10.0, 15.0 and 20.0g extract/L kunun) making four experimental samples and one control properly packaged in plastic bottle (all coded). The samples were stored under ambient conditions, subjected to weekly routine inspection, physical, sensory, microbiological evaluation, shelf-life assessment and data analysis using standard methods in each case. The brix level, specific gravity, pH and titratable acidity of kunun samples were maintained for four weeks in 15.0g extract/Litre sample, found similar to the freshly prepared samples, showing no significant difference (p>0.05). While samples containing 5.0, 10.0 and 20.0g extract/L could maintain these physical properties for less than 3 weeks, before deterioration of sensory properties set in. Samples 10.0, 15.0 and 20.0g extract/L maintained initial high colour and taste ratings for 4 weeks under storage, while unpreserved control and 5.0g extract/L samples experienced rapid decline in colour and taste found to be significantly different (p>0.05). Flavour scores declined in all the samples as storage progressed, while samples 15.0 and 20.0g extract/L experienced the least decrease over 4 weeks duration, not significantly different (p>0.05) from the original high rating, while other samples were found objectionable/rejected at the end of week 3. Sample 15.0g extract/L maintained high mouth – feel rating throughout 4 weeks storage, while the control, 5.0 and 10.0g extract/L samples developed objectionable mouth – feel after week 3 and 20.0g extract/L sample had poor rating throughout storage over 4 weeks. Detected microbiological contents in samples under 4 weeks storage, included total plate count (9.8 x 10^I cfu/mL, max), lactic acid bacteria (7.2 x 10^I MPN, max), Geotricum spp (6.8×10^I MPN/mL), Saccharomyces cerevisiae (8.8×10^I MPN, max) and coliform (NIL). The values of each microbiological parameter fall within acceptable/ permissible limits for fermented food beverages, to guarantee safety for consumption. Apparently, 15.0g extract/L sample has the most desirable and acceptable quality attributes under 4 weeks storage at the ambient conditions (i.e. physical, sensory properties and safety), and therefore the extract of West African black pepper is a suitable organic preservative that can replace chemical/synthetic preservation of kunun zaki food drink.

Key words: Organic preservative, Black pepper extract, kunun zaki drink, antimicrobial/antioxidant agents.