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1. A Comparative Study of the Syneresis of Yam Starches and other Modified Starches
Amani N. G.1*, Tetchi F. A.1, Dufour D. 2 and Kamenan A.1
1 UFR/STA, Université Abobo-Adjamé, 02 BP 801 Abidjan, Cote d'Ivoire
2 CIRAD-AMIS, 73 Rue J.F. Bréton, 34398 Montpellier, France.
*Corresponding author
Abstract
The syneresis of starch gels from 19 yam cultivars (belonging to 4 Dioscorea species and complex of species) and 5 modified starches were studied during refrigeration (4°C) and freezing (-20°C).
Syneresis of starch gels evolved on refrigeration at the onset from zero and remained constant between 20% to 60% after 8 weeks of storage for all the yam species. The cultivars Daminangba (Dioscorea alata) and Assawa (Dioscorea cayenensis) were the most refrigeration-resistant. During freezing, syneresis of yam gels evolved from zero and remained constant in the 56 - 70% interval for the D. alata, 35 - 70% for the D. cayenensis-rotundata complex, and 37 - 55% for D. dumetorum and D. esculenta. The Kpokpokpo (D. cayenensis-rotundata) was the most freeze-resistant cultivar. The resistance during refrigeration of Daminangba and Assawa, as well as the freeze resistance of Kpokpokpo were in all cases less than those of Amioca and Colflo 67, the best modified commercial starches. Treatment of yam gels with appropriate doses of hydrophilic ingredients might be necessary to reduce their syneresis to acceptable levels.
Keys words: Syneresis, Refrigeration, Freezing, Stability, Yam starch.
2. Comparison of the Mineral Content and Apparent Biological Value of Milk from Human, Cow and Goat.
*Belewu, M. A. and Aiyegbusi, O.F.
Ruminant Nutrition and Dairy Science Laboratory, Department of Animal Production
University of Ilorin
P.M.B. 1515 Ilorin, Kwara State, Nigeria.
*Corresponding author
Abstract
The mineral content and apparent biological value (ABV) of milk from Human (T1), White Fulani (Bunaji) cow (T2) and West African dwarf goats (T3) (n=10) were assessed following a completely randomised design model and covariance analysis respectively. Concentration per million (ppm) were 210, 150 and 52 Na, (goat, human and cow milk) while potassium content was similar (P>0.05) in human (1.60) and goat (1.55) milk compared to that of cow milk. Quantity of Ca, Mg, P, Fe, Cu and Mn were higher in goat and human milk. They were lowest in cow milk: 4.03, 0.92, 1.07, 0.25 and 1.59ppm respectively. In these three treatments, the respective ratios Ca.P-1 were 4.2:1 (T1), 4.4:1 (T2) and 4.6:1 (T3) while Ca.Mg-1 and P.Mg-1 were decreased from 3.9 (cow milk) to 1.9 (human milk) and 0.89 (cow milk) to 0.45 (human milk). In conclusion, the milk of goat (West African dwarf) which contained more of these mineral contents similar to that of human milk, is a pointer to the nutritional contribution of goat milk in a country like Nigeria where prevailing undernourishment and malnutrition are accompanied by low intake of some minerals and vitamins among the populace and most especially the vulnerable (pregnant, lactating mothers, infants and weanlings and the sick) groups.
Key words: West African dwarf goat, White Fulani (Bunaji) cow, Mineral composition, Apparent Biological Value.
3. The Effect of Soaked Cassava Peels on Weanling Rabbits
O.I.A. Oluremi and A. Nwosu
Department of Animal Production, College of Animal Science,
University of Agriculture, Makurdi
Benue State, Nigeria.
Abstract
The effects of using milled sun-dried cassava peels soaked in water to substitute maize in the diet of mixed breed (Californian x Dutch) weanling rabbits averaging 831 g in body weight were examined in an 8 - week experiment. One of four portions of fresh cassava peels was sun-dried immediately after collection while one of each of the remaining 3 was soaked in basin of water for 1, 3, and 5 hrs before sun-drying. Each portion of the milled peels replaced maize in control diet (MD) at 20% level to give diets UD, S1D, S3D and S5D, respectively. Soaking of peels stimulated a progressive reduction in HCN from 24 to 10.33 mg/kg CPM. Daily BWG, feed intake, FCR and water intake per rabbit were not significantly affected (p >0.05) by water-soaking cassava peels. Dressing percentage and relative weights of heart, liver, kidney, stomach, intestine and caecum were also not significantly different (p>0.05) among treatments. The performance of the S1D fed rabbit was comparatively better than for the control group, while in terms of economics of production all the cassava peel meal diets proved to be more cost effective than the maize-based diet. Cassava peel meal based diets were more cost effective than the control diet.
Key Words: Rabbits, water-soaked cassava peels, performance, carcass quality.
4. Responses of Several Apple Cultivars to Chemical Thinning Sprays
1George Ouma and Frank Matta
Department of Plant and Soil Sciences
Mississippi State University, P.O. Box 9555,
Mississippi State, Ms 39762, U.S.A.
1 Present Address
Department of Horticulture
Maseno University, P.O. Box 333,
Maseno, Kenya
Abstract
Studies were conducted in 1995 and 1996 at Pontotoc country, Mississippi, U.S.A. to find the effect of two chemical thinners namely: accel (N-phenylmethyl) (H-purine 6-amine (6-BA) and carbaryl (1-Naphthyl carbamate) sprayed two weeks after bloom on the apple fruit characteristics such as fruit set, yield, etc. The three apple cultivars used were ‘Empire’, ‘Jon-A-Red’ and ‘Braeburn’. The treatments comprised accel (25, 50 and 75 ppm), carbaryl (0.05, 0.1 and 0.2%) and unsprayed control.
It was found that accel and carbaryl thinned the three apple cultivars and yield (total fruit weight per tree), pH, sugar content were significantly (P 0.05) increased by the chemical thinning sprays. Nevertheless, the treatments did not affect (P 0.05) the number of seeds in the fruit, fruit length, fruit diameter and fruit length to diameter ratio. The chemical thinner and cultivar interactions were significant for some fruit characteristics.
Key Words: Fruit Thinning, Fruit Set, Yield and Quality.
5. A Comparison of Some Properties of Vat-Heated and Dry Skim Milk Powder Fortified Set Yoghurts
P.G. Bille* and E.L. Keya
University of Namibia Department of Food Science and Technology,
P/Bag 13301, Windhoek Namibia.
*Corresponding author
Abstract
Some properties, namely; viscosity, flavour, acidity, texture, aroma and palatability of cultured yoghurt made from milk previously heated to 90OC for 30 minutes in a Vat were studied and the results compared to those of yoghurt fortified by addition of dry skim milk powder. The results showed no significant difference (P < 0.05) between the two types of yoghurt regarding viscosity, and syneresis during the first 4 days, after which the yoghurt fortified with dry skim milk powder, tended to whey off, becoming grainy in texture, declining in viscosity and developing high acidity (2.0 to 2.5 % LA). A t-test analysis (p < 0.05) indicated that the two kinds of yoghurt were similar on average. Panellists however, found the fortified yoghurt harsher and inferior in flavour. Sensory evaluation indicated that on average, the unfortified sample of yoghurt made from milk preheated to 90O C for 30 minutes was superior. Besides, the cost of adding extra solids to the fortified yoghurt made it 4.5% more expensive which was discouraging to the ordinary consumers.
6. The Nutritional and Sensory Quality Characteristics of Kunun-zaki Produced with the Addition of Hydrolytic Enzymes from Malted Rice (Oryza sativa)
O Akoma*, S.A. Onuoha, M.O. Ajiboye, A.O. Akoma and A.M. Alawoki.
Department of Science Laboratory Technology,
The Federal Polytechnic, P.M.B. 55 Bida 912001, Nigeria.
*Corresponding author
Abstract
Kunun-zaki was produced from millet (Pennisetum typhodeum), sorghum (Sorghum bicolor) or maize (Zea mays) with or without the addition of hydrolytic enzymes obtained from ground-malted rice (Oryza sativa FARO 37) and analyzed for its chemical and organoleptic quality attributes. The results obtained show that there were 33, 44, 66% increases in crude protein 52, 117 and 91% increases in sucrose contents in those products (i.e. kunun-zaki produced from millet, sorghum and maize respectively) in which the extracts from ground-malted rice were incorporated. A similar increase was observed in acidity, iron, calcium and phosphorus contents. Furthermore, the sensory attributes of kunun-zaki produced using extracts from ground-malted rice did not differ (p>0.05) from the other products in appearance, taste, texture and sensory overall acceptability but differed (p<0.05) in aroma, which could be attributed to the production of more organic acids in these products by the fermenting microorganisms. The result obtained in this study therefore suggests that it could be economical and nutritious to use malted cereal grains in the production of kunun-zaki.
7. Nutrient Composition and Weight Evaluation of some Newly developed Maize Varieties in Nigeria.
Iken J. E., Amusa, N. A., Obatolu V.O.
Institute of Agricultural Research and Training,
Obafemi Awolowo University,
Moor Plantation, P.MB 5029, Ibadan, Nigeria
Abstract
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) higher in Ca and Fe than other varieties. However, Wy-1 an improved yellow dent variety was particularly low in Fe. There was no significant (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.
Keyword:- Nutrient composition, white dent, yellow dent, local floury maize varieties.
8. Quality Evaluation of Ebiripo using Cocoyam/Soybean/Soyresidue Blends
Sowonola O. A1., Ashaye O. A.2*, and Akinde B. A1
1Federal College of Agriculture
P.M.B. 5029 Moor Plantation, Ibadan.
2Institute of Agriculture Research and Training
P.M.B. 5029 Moor Plantation, Ibadan
*Corresponding author
Abstract
An attempt was made to evaluate the nutritional status of ebiripo using cocoyam/soyflour/soyresidue blends. Ebiripo fortified with 40% soyflour was significantly higher in protein (28%) and fat (8.4%) than the other ebiripo samples. Unfortified ebiripo was the highest in ash (7.23%) and total carbohydrate (28.77%). Ebiripo fortified with 10% soyflour was significantly higher in K (1.53%) and Ca (0.62%).
Generally, unfortified ebiripo was higher in general acceptability and ebiripo fortified with soyflour was better accepted than ebiripo fortified with soy residue.
Keywords: Ebiripo, Fortified, soyflour, soyresidue.
9. Evaluation and Characterisation of sugar cane germplasm accessions for their breeding values in Nigeria
S. Agboire, A.C. Wada* and M. N. Ishaq
Sugarcane Research Programme, National Cereals Research Institute,
Badeggi, Private Mail Bag 8, Bida,
Niger State, Nigeria
*Corresponding author
Abstract
Thirty local sugar cane (Saccharum spp.) accessions were evaluated and characterised for smut (Ustilago scitammeaSyd.) resistance during four years under field conditions. The results showed that nine accessions, BD-07, KN-08, LS-01, OG-07, 0Y10, 0Y11, OY-16, OY-22 and OY-26, were resistant and had high brix content and other useful yield related traits. Their reaction to smut under natural and artificial infection indicated that they are naturally adapted to the smut fungus. The accessions might be safely grown in areas of low smut inoculum density without chemical control. The nine accessions are recommended for incorporation in sugar cane breeding schemes for high yield and smut resistance.
Key words: Breeding, characterisation, disease resistance, evaluation, smut, sugar cane, Nigeria