Subjects -> AGRICULTURE (Total: 963 journals)
    - AGRICULTURAL ECONOMICS (93 journals)
    - AGRICULTURE (662 journals)
    - CROP PRODUCTION AND SOIL (120 journals)
    - DAIRYING AND DAIRY PRODUCTS (30 journals)
    - POULTRY AND LIVESTOCK (58 journals)

AGRICULTURE (662 journals)            First | 1 2 3 4     

Showing 401 - 263 of 263 Journals sorted alphabetically
Peer Community Journal     Open Access   (Followers: 3)
Perspectivas Rurales Nueva Época     Open Access  
Pest Management Science     Hybrid Journal   (Followers: 3)
Phytopathology Research     Open Access   (Followers: 13)
Plant Phenome Journal     Open Access   (Followers: 3)
Potato Research     Hybrid Journal   (Followers: 2)
Practical Hydroponics and Greenhouses     Full-text available via subscription  
Precision Agriculture     Hybrid Journal   (Followers: 10)
PRIMA : Journal of Community Empowering and Services     Open Access  
Proceedings of the Vertebrate Pest Conference     Open Access   (Followers: 6)
Producción Agropecuaria y Desarrollo Sostenible     Open Access  
Progress in Agricultural Engineering Sciences     Full-text available via subscription  
Progressive Agriculture     Open Access   (Followers: 1)
Rafidain Journal of Science     Open Access  
Rangeland Ecology & Management     Full-text available via subscription   (Followers: 6)
Rangelands     Full-text available via subscription   (Followers: 1)
Recent Research in Science and Technology     Open Access  
Recursos Rurais     Open Access  
Renewable Agriculture and Food Systems     Open Access   (Followers: 15)
Reproduction and Breeding     Open Access   (Followers: 2)
Research Ideas and Outcomes     Open Access  
Research in Agriculture, Livestock and Fisheries     Open Access   (Followers: 1)
Research Journal of Seed Science     Open Access   (Followers: 1)
Revista Brasileira de Agropecuária Sustentável     Open Access  
Revista Brasileira de Ciências Agrárias     Open Access  
Revista Ciencias Técnicas Agropecuarias     Open Access  
Revista Cubana de Ciencia Agrícola     Open Access   (Followers: 2)
Revista de Ciências Agrárias     Open Access  
Revista de Ciencias Agrícolas     Open Access  
Revista de Ciências Agroveterinárias     Open Access  
Revista de Direito Agrário e Agroambiental     Open Access  
Revista de la Ciencia del Suelo y Nutricion Vegetal     Open Access  
Revista de la Facultad de Agronomía     Open Access  
Revista de la Facultad de Agronomía     Open Access  
Revista de la Universidad del Zulia     Open Access  
Revista Eletrônica Competências Digitais para Agricultura Familiar     Open Access  
Revista Iberoamericana de Bioeconomía y Cambio Climático     Open Access   (Followers: 1)
Revista Iberoamericana de Tecnologia Postcosecha     Open Access  
Revista Investigaciones Agropecuarias     Open Access   (Followers: 4)
Revista U.D.C.A Actualidad & Divulgación Científica     Open Access  
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 4)
Revue Marocaine des Sciences Agronomiques et Vétérinaires     Open Access   (Followers: 1)
Rice     Open Access   (Followers: 1)
Rice Science     Open Access   (Followers: 1)
RUDN Journal of Agronomy and Animal Industries     Open Access  
Rural China     Hybrid Journal   (Followers: 2)
RURALS : Review of Undergraduate Research in Agricultural and Life Sciences     Open Access   (Followers: 1)
Sainteknol : Jurnal Sains dan Teknologi     Open Access  
Science and Technology Indonesia     Open Access  
Science as Culture     Hybrid Journal   (Followers: 12)
Science, Technology and Arts Research Journal     Open Access   (Followers: 1)
Scientia Agricola     Open Access  
Seed Science and Technology     Full-text available via subscription  
Seed Science Research     Hybrid Journal  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Semiárida     Open Access  
Small Ruminant Research     Hybrid Journal   (Followers: 2)
Smart Agricultural Technology     Open Access   (Followers: 2)
Social & Cultural Geography     Hybrid Journal   (Followers: 26)
South African Journal of Agricultural Extension     Open Access   (Followers: 3)
South African Journal of Economics : SAJE     Hybrid Journal   (Followers: 7)
South African Journal of Plant and Soil     Hybrid Journal   (Followers: 1)
Spatial Economic Analysis     Hybrid Journal   (Followers: 10)
Studies in Australian Garden History     Full-text available via subscription   (Followers: 6)
Sugar Tech     Hybrid Journal   (Followers: 1)
Sustainability and Climate Change     Full-text available via subscription   (Followers: 31)
Sustainable Environment Agricultural Science (SEAS)     Open Access  
Tanzania Journal of Agricultural Sciences     Open Access   (Followers: 4)
The Journal of Research, PJTSAU     Open Access   (Followers: 11)
Translational Animal Science     Open Access  
Trends in Agricultural Economics     Open Access   (Followers: 7)
Tropical Grasslands - Forrajes Tropicales     Open Access  
Tropical Technology Journal     Open Access  
Tropicultura     Open Access  
Turkish Journal of Agricultural and Natural Science / Türk Tarım ve Doğa Bilimleri Dergisi     Open Access  
Turkish Journal of Agricultural Engineering Research     Open Access   (Followers: 1)
Ukrainian Journal of Veterinary and Agricultural Sciences     Open Access  
Urban Agricultural & Regional Food Systems     Open Access   (Followers: 1)
Viticulture Data Journal     Open Access   (Followers: 1)
VITIS : Journal of Grapevine Research     Open Access   (Followers: 1)
Weed Biology and Management     Hybrid Journal   (Followers: 4)
Weed Research     Hybrid Journal   (Followers: 5)
Welwitschia International Journal of Agricultural Sciences     Open Access   (Followers: 4)
West African Journal of Applied Ecology     Open Access  
Wildlife Australia     Full-text available via subscription   (Followers: 2)
Wirtschaftsdienst     Hybrid Journal   (Followers: 5)
World Mycotoxin Journal     Hybrid Journal   (Followers: 3)
World's Poultry Science Journal     Full-text available via subscription   (Followers: 3)
علوم آب و خاک     Open Access  

  First | 1 2 3 4     

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Nigerian Food Journal
Number of Followers: 2  
 
  Full-text available via subscription Subscription journal
ISSN (Print) 0189-7241
Published by African Journals Online Homepage  [260 journals]
  • Production and Storage Stability of Mulled Zobo Drink Stored in
           Different Packaging Materials

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      Authors: N.P. Okolie, O.L. Anyiam, O.H. Idowu , Y.V. Ilesanmi, V. Olawole
      Pages: 1–11 - 1–11
      Abstract: This study investigated the efficacy of different spices – ginger, cinnamon, clove, nutmeg, and black pepper on the flavour qualities,  enhancement of the taste, pungent aroma and extended shelf life effects of these spices in the production of mulled zobo drink. Zobo  drink was prepared using hot water extraction method and the juice obtained was blended separately with the different spices in their  different proportions. The physiochemical properties, microbial and sensory properties of the various blends of the zobo drink were  investigated. The results of the quality evaluation analysis revealed that the total titratable acidity ranged from 0.307 - 0.666% citric acid  while pH values of the samples ranged from 2.06-2.79, total soluble solids (Brix level) ranged between 3º-6º Brix, and the total dissolved  solid ranged from 84.02 ppm-93.12 ppm. Sensory evaluation of the samples revealed that there were no significant differences at (p<0.05)  among the samples with respect to colour, aroma, taste and appearance but there was a significant difference at 5% level of  significance among the samples with respect to flavour and overall acceptability. Sample ZED was the most acceptable of all the samples.  The microbial assessment shows that the samples stored in bottles, plastic and nylon contain 4.9×105 , 6.3×105 , 7.2×105 colony forming  unit (cfu), respectively. The work confirmed that the glass bottle is the best container that can be used to preserve the zobo drink  because it has the lowest mean colony forming unit (CFU) after being kept on the shelf for 6 weeks.   
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Effects of Marination Conditions on Some Quality Attributes of Chevon
           Cooked Using Different Methods

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      Authors: O.F. Oyeleye, O.P. Sobukola , T.A. Shittu, K.A. Sanwo
      Pages: 12 – - 12 –
      Abstract: Marination is a process known to enhance the quality of meat. The effects of marination conditions on some quality attributes of chevon  cooked differently (frying, roasting and grilling) were investigated in this study. The marinade used was extracted using aqueous  extraction from Monodora myristica seeds. A numerical optimization technique was used to optimize the marination conditions (6%  marinade concentration and 24 h marination time). They were optimized concerning the responses. The chevon was marinated at the  optimum marination condition and cooked differently (fried, roasted, and grilled). Their physicochemical (proximate composition,  hardness) and sensory properties (appearance, tenderness, aroma and flavour) were compared with that of their unmarinated cooked  pairs (control). Significant (p<0.05) differences were observed in the characteristics of the optimized marinated samples and the control.  The physicochemical properties, mean values obtained for marinade uptake, pH, water holding capacity, hardness, L*, a* and b* ranged  from 4.78-11.16%, 6.22-6.74, 20.96-41.96% and 124.3-362.8 N, 39.13-45.01, 2.03-6.08 and 8.13-12.61, respectively.
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Consumers’ Knowledge and Nutrient Contents of Cuku Produced from Camel,
           Cow and Goat Milk

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      Authors: S.A. Omoniyi, Y. Mamman, A.A. Folorunso
      Pages: 26–3 - 26–3
      Abstract: The study investigated consumers’ knowledge and evaluated the nutrient contents of cuku (Fulani cheese). Samples of cuku produced  from camel, cow and goat milk were purchased from producers/sellers and used for the study. A structured questionnaire was used to  investigate consumers’ knowledge and standard methods were used for nutrient contents analysis. The results showed that majority of  the respondents were male (90.00%) and single (69.34%). Also, the majority of the respondents (80.00%) consumed cuku as a snack one  to three times daily. They consumed cuku because of its nutrient contents (69.34%) and pleasant taste (30.66%). There were significant  (p<0.05) differences in proximate composition and mineral contents of cuku. The proximate composition ranged from 2.56- 3.44%,  5.53-6.49%, 26.37-29.09%, 17.56-23.04%, 1.33-1.71% and 37.97-45.02% for moisture, ash, crude protein, crude fat, crude fibre and  carbohydrate contents, respectively, while the mineral contents ranged from 538.32-674.12 mg/100g, 755.29-763.04 mg/100g,  166.49-175.58 mg/100g, 2.38-3.96 mg/100g, 130.68-145.86 mg/100g and 14.51- 21.12 mg/100g for sodium, potassium, calcium, iron,  phosphorus and magnesium, respectively. The vitamin contents ranged from 52.26-53.15 µg/100g, 2.51-2.65 mg/100g, 0.53-1.58 mg/100g  and 0.70-0.73 mg/100g for vitamin A, riboflavin, vitamin C and thiamine, respectively. The study showed that cuku contained  high protein, vitamin A and mineral contents, which makes it a rich and cheap source of nutrients. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Potentials of Extruded Complementary Meal from Blends of Quality Protein
           Maize-Soybean Protein Concentrate Meal for the Treatment of Protein Energy
           Malnutrition

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      Authors: M.O. Omolola, F.O. Oluwatooyin
      Pages: 34–4 - 34–4
      Abstract: The development of a complementary diet with high nutrient quality necessitated this study. Quality protein maize meal, soybean protein  concentrate, and cassava starch were prepared and mixed in the proportions of 72%, 18.94% and 9.06% respectively. The mixture  was extruded, milled and packaged. The proximate composition and mineral contents of the formulated meals were determined  using standard methods. The extruded meal and a commercial control were fed to 10 children in the child welfare clinic of  the Oyo State Hospital, Oyo for 8 weeks for nutritional rehabilitation. Anthropometric data on the subjects were taken every week. The  blood samples were taken before and after the rehabilitation periods and assessed. The crude protein content was 21.00% (dry weight  basis) in the extruded meal sample, while the gross food energy (GFE) content was 1741.26 kJ. The formulated meal met the minimum  iron and zinc requirements. The children fed with the extruded meal gained an average weight of 2.50 kg over 8 weeks. The  anthropometric variables of the children improved over the rehabilitation period. The packed cell volume (PCV), haemoglobin  concentration (Hb), serum albumin (SA), and total protein (TP) of the blood samples of all the malnourished children rose above the  minimum normal level after the treatment. The Hb ranged from 10.5-12.8 mg/100g with a similar trend for TP and SA. The extruded meal  has the potential for use as an effective complementary diet capable of meeting the daily dietary requirements for children with protein  energy malnutrition (PEM). 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Production and Quality Evaluation of Acha-Orange Fleshed Sweet PotatoBased
           Biscuit Enriched with Grasshopper (Zonocerus Variegatus) Flour

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      Authors: J.A. Ayo, A.N. Ibrahim , N.A. Duku
      Pages: 47–5 - 47–5
      Abstract: The quality attributes of biscuits produced from acha-orange-fleshed sweet potato (OFSP) flour substituted with edible insect flour was  investigated. Acha-orange fleshed sweet potato flour blend was produced at a ratio of 50:50(acha:sweet potato). The produced  composite flour was substituted with grasshopper flour at 2, 4, 6, 8, 10 and 12 % and mixed with other ingredients (salt, baking fat, baking  powder). The mixture was baked at 160oC for 12 mins to produce biscuits of uniform shapes. Proximate composition,  phytochemical components, physical properties and sensory qualities of the biscuits were analyzed. The moisture, fat, protein, ash, crude  fibre and carbohydrates contents ranged from 4.05-4.49, 4.90-6.47, 10.72-13.22, 1.71-2.29, 0.50-1.97, 74.55-77.31 %, respectfully. The total  flavonoid, total phenolic and saponin contents ranged from 18.17-77.35, 349.97-542.36 and 0.58-3.23 ppm, respectively. Vitamin A and B  contents varied from 0.03-0.17 and 0.12-0.18. Phosphorus and magnesium contents ranged from 150.19-202.28 and 15. 97-25.75 ppm,  respectively, increasing as the grasshopper content was increased. Sensory studies revealed that the biscuit containing 12% insect flour  substitution was the most preferred by the consumers. Conclusively, this study showed that the use of orange-fleshed sweet potato  blend combined with grasshopper flour improved the protein, Vitamin A, phosphorus and magnesium contents of acha-OFSP biscuits.  This research work recommends that acha-orange fleshed sweet potato flour blend supplemented with grasshopper flour should be   adopted, for the production of biscuits.
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Quality Evaluation of the Proteins and Micronutrient Contents of Some
           Non-Conventional Grain Legumes

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      Authors: N.A. Mohd, M.U. Makeri, Z.B Nouruddeen, R.O. Onu, A.B. Shehu, A. Muhammad, F. Sadik, K. Muhammad
      Pages: 58–6 - 58–6
      Abstract: The objective of the study was to evaluate the nutritional values of some leguminous seed flours. Flours were prepared from winged  bean (MB), MKP5 long bean (LB), dwarf long bean (DLB) and MKB1 French bean (FB), and then assessed for their protein quality, vitamin  and mineral compositions, in comparison with flours of soybean (SB) and mung bean (MB) seeds. All the leguminous seed flours were  rich in essential amino acids of lysine, leucine, arginine, methionine, and phenylalanine. Only three (thiamine, pyridoxine, nicotinic acid)  of the four B vitamins studied were detected in the legumes at varying levels with pyridoxine detected in all samples except LB, whereas  SB had the highest level (74.46 µg/g). The SB and MKP5 had high levels (1944.03 µg/g and 869.48 µg/g, respectively) of pyridoxine compared to the other legumes. The Ƴ-tocopherol, in the range of 13.7-57.25 µg/g, was the only and most abundant vitamin detected in  all legume seed flours, whereas δ-Tocopherol was in the range of 0.89-55.63 µg/g in all the flours except WB seed flour. The most  abundant mineral elements in all samples were phosphorus, potassium, and magnesium. The study suggest that the underutilized  legumes can be used as alternatives to conventional legumes in providing the necessary amino acids and the required micro-nutrients  for optimum human growth and development.   
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Evaluation of Proximate Composition, Amino Acids Profile and Acceptability
           of Castor - Moringa Seeds Based Ogiri

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      Authors: C.N. Onyekwelu, E.O. Uzodinma
      Pages: 67–7 - 67–7
      Abstract: Castor and moringa seeds were dehulled, sorted, washed, boiled, and blended in 100:0, 80:20, 70:30, 60:40, 50:50 and 0:100 w/w  castor:moringa ratio designated as CO, CMO20, CMO30, CMO40, CMO50 and MO respectively. The sample blends were fermented and  evaluated for proximate composition and amino acids profile. Acceptability of the products were evaluated using African salad (Abacha)  seasoned with the ogiri samples. Fermentation significantly (p < 0.05) increased the protein content from 6.26-29.13% in castor oil seed,  15.05-26.47% in moringa seed and 23.95-24.95% in 50:50 castor oil: moringa seed. Increasing the ratio of moringa seed in the castor oil:  moringa seed ogiri increased protein content from 19.11-24.28%, fibre from 6.12-7.15% and ash content from 2.31-4.75%. The sulphur- containing amino acids (cystine + methionine) increased from 1.46-1.91 g/100g protein in castor seed, 3.08- 4.11 g/100g protein in  moringa seed and 2.67-4.14 g/100g protein in 50:50 castor oil: moringa seed ogiri. Addition of moringa seed to the castor oil:moringa  seed ogiri increased the sulphur-containing amino acids from 2.72-4.14 g/100g protein. The CMO20 (20:80 castor oil:moringa seed ogiri)  seasoned abacha was the most preferred in terms of appearance (7.80), taste (6.40), flavor (6.10), and overall acceptability (6.50) while CO  (castor oil seed ogiri) was the least preferred in all the sensory attributes. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Production and Quality Evaluation of Gari Enriched with Rice Bran Flour

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      Authors: C.N. Egbedike, P.A. Okorie, N.E. Odo, O.J. Ikegwu
      Pages: 76–8 - 76–8
      Abstract: The study was carried out to determine the potential of enriching gari with rice bran flour (RB). Rice bran was obtained from milled rice  and instantly stabilized. The stabilized rice bran was added to the grated cassava mash at 10, 20, 30, and 40% level. The samples were  analyzed for the proximate composition, functional, pasting and sensory properties. Proximate composition revealed that fortification of  gari with rice bran significantly (P< 0.05) increased the protein content from 2.33% in the control to a range of 24.78-32.59%. The  fortification also increased the fibre, ash, and fat but decreased the carbohydrate content with an increase in rice bran addition. The pH  increased with an increase in rice bran. The enriched gari adequately absorbed water which increased with an increase in rice bran level. The rice bran addition significantly (P <0.05) increased the bulk density and swelling capacity. The gari containing 10% RB had the lowest  pasting properties while 100% CM had the highest values except for peak viscosity. The sample enriched with 40% rice bran had the  lowest score of 5.15 for appearance which was rejected by the panelist as being too dark. The enriched samples were less sour than the  control sample. Based on overall acceptability, the control sample was the best. However, enrichment with rice bran flour produced gari  that scored high in terms of the physicochemicals. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Comparative Study on Fertilizer Application on Gari Quality from
           ProVitamin A (TMS 01/1368) and Improved Cassava (TMS 98/0581) Varieties
           for Sustainable Food Security

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      Authors: L.O. Alatise, J. Oyedokun, G.O. Kolawole, B.I.O. Ade-Omowaye
      Pages: 84–9 - 84–9
      Abstract: The effects of fertilizer application levels (FAL) on the yield and characteristics of gari from pro-vitamin A cassava (TMS 01/1368) variety  (PVACV) and an improved cassava (TMS 98/0581) variety (ICV) were studied. Cassava roots planted with varying FAL, 0% (no fertilizer),  50% (45, 20 and 35 kg/hectare of NPK-12-12-17, muriate of potash and urea, respectively) and 100% (90, 40 and 70 kg/hectare of  NPK-12-12-17, muriate of potash and urea, respectively) were used. Gari yield and its characteristics were determined using standard  methods. Data generated were subjected to analysis of variance and means separated using the least significance difference at p<0.05.  Gari yield increased as FAL increased for both cassava varieties. For gari from PVACV, ash, crude fibre and crude fat increased while carbohydrate decreased with an increase in FAL. Whereas, for gari from IVC, increase in FAL resulted in decrease in moisture, crude fat  and carbohydrate but an increase in crude protein and fibre. The functional properties except swelling index, of gari from PVACV  increased with an increase in FAL. For gari from ICV, only bulk density increased as FAL increased. Gari from ICV was low in total  carotenoids compared to that of PVACV. Pasting characteristics for gari from fertilized cassava were higher than the ones from  unfertilized cassava. The sensory properties of gari from PVACV were improved upon with an increase in FAL. Although, gari from both  cassava varieties were improved upon by fertilizer, gari from fertilized PVACV showed superiority over gari from fertilized ICV in terms of  sensory properties and total carotenoids. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Effect of Malting Conditions on Proximate and Functional Properties of
           Malted Sorghum Flour at Optimized Condition Using Response Surface
           Methodology

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      Authors: O.A. Ojo, A.O. Obadina, O.P. Sobukola, H.A. Bakare, E.K. Oke
      Pages: 94–1 - 94–1
      Abstract: The demand for indigenous flour has increased over the years as a result of its industrial application. The study observed the effect of  malting on the proximate and functional properties of malted sorghum flour. Sorghum grains (white and red varieties) were germinated,  kilned and milled into flour. Response surface methodology (RSM) using Box-Behnken design was employed to optimize the effect of  germination period (GP), kilning temperature (KT), and kilning time (Kt). The proximate and functional properties of the flour were  determined using standard laboratory procedures. Data obtained were subjected to analysis of variance (ANOVA) while response surface  plots and regression analysis were done using design expert version 7. Moisture, crude protein, crude fat, crude fibre, bulk density and  swelling capacity ranged from 5.92 to 7.31%, 9.01-10.39%, 3.59-6.75%, 1.11-1.39%, 0.52-0.68g/ml, 1.15- 1.38g/g for white sorghum and  6.00-8.88%, 8.25-10.02%, 3.61-6.48%, 2.26-2.83%, 0.64-0.68 g/ml and 1.26-1.42 g/g red sorghum, respectively. Moisture and oil absorption  capacity were minimized while crude protein, crude fibre was maximized, the optimum malting condition for malted sorghum flour have  a germination period of 2.64 days, kilning temperature of 46°C and kilning time of 28 hours with desirability of 0.86 and germination  period of 2.92 days, kilning temperature of 52°C and kilning time of 32 hours with desirability of 0.82 for white and red varieties,     respectively
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Effects of Variety and Drying Methods on the Nutrient Retention in Tomato
           (Solanum lycopersicum L.) Slices

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      Authors: O.E. Babatunde, O.O. Onabanjo, A.A. Adebowale, M.O. Adegunwa, O.P. Sobukola, O.E. Kajihausa, C.I. Omohimi, O.U. Dairo, P. Abdulsalam-Saghir, L.O. Sanni, B. Siwoku, A.E. Okoruwa
      Pages: 104– - 104–
      Abstract: This study investigated the effects of variety and drying methods on nutrient retention in dried tomato slices. Four tomato varieties  (UC82B, Roma, Eva-F1 and Kerewa) were subjected to three drying methods (sun, oven and cabinet). The proximate, carotenoids,  vitamins (A, C and E), flavonoids, phenolic acid and total dietary fibre contents of the fresh and dried tomatoes were determined using  standard laboratory procedures. Percentage retention was calculated using the true retention formula. Data obtained were subjected to  multivariate analysis of variance and means separated using Duncan’s multiple range test. For fresh tomato samples; moisture, total  dietary fibre, lycopene, betacarotene, vitamins C, E, retinol equivalent vitamin A, flavonoid and phenolic acid contents ranged from  89.62-95.41%, 2.65-38.52%, 26.5-44.67 mg/kg, 1.82-3.54 mg/kg, 5.52-8.62 mg/100g, 0.16-0.23 mg/100g, 30.3-59.1 µg/100g, 5.13- 19.24  mg/100g and 22.43-31.89 mg/100g, respectively. For dried tomato slices; moisture, ash and total dietary fibre contents ranged from  5.74-9.83%, 6.70-10.94% and 18.63-38.52%, respectively. Lycopene, beta-carotene, flavonoid, phenolic, vitamins C, E and retinol equivalent  vitamin A contents ranged from 36.50-54.70 mg/kg, 2.78-4.5 mg/ kg, 13.07-70.98 mg/100g, 51.50-352.00 mg/100g, 34.35-94.46 mg/100g,  0.54-2.04 mg/100g and 46.4-75.1 µg/100g, respectively. Percentage retention of lycopene, beta carotene, flavonoids, phenolic acid and  total dietary fibre ranged from 4.23-13.48%, 4.45-16.21%, 9.76-73.11%, 8.49-57.19% and 31.40-61.64%, respectively. While it ranged from 20.59-73.81%, 9.00-72.10%, and 4.45-16.21% for vitamins C, E and A, respectively. In conclusion, the oven-dried tomato slices retained  more nutrients than the sun and cabinet-dried samples irrespective of tomato variety. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Atherogenic and Thrombogenic Indexes of Zero-Trans Fatty Acids Margarine
           Blends Produced from an Underutilized Oil

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      Authors: M.U. Makeri, A.B. Shehu, H. Adamu, Y.G. Tasi'u, S.Y. Bagirei
      Pages: 116– - 116–
      Abstract: Margarine contains trans fats that are generated during the hydrogenation process to yield semi-solid fats necessary for the texture and  consistency of margarine. The objective of the study was to produce zero-trans fats margarine using naturally occurring solid fats from  winged bean seeds as a base. Fat blends of palm stearin (PS), palm olein (PO) and winged bean oil (WO) were formulated to obtain two  water-in-oil emulsion blends. These were B300 (48.5%PS:1.5%PO:50%WO) and B400 (1.5%PS:48.5%PO:50%WO) comprising of fat phase  82.75% (wt./wt.) and the water phase [2-oleoylglycerol (0.3%), salt (1.2%), flavour (0.02%), beta-carotene (0.003%) and water (16%)] to obtain the final margarine blends. The blends were evaluated for their fatty acids profiles, solid fat contents and their propensity to clot in  blood vessels. Results showed that the B300 blend had a hard consistency and remained semi-solid at body temperature compared to  blend B400 which was smooth and melted completely at 37°C. The SFC curves of both blends were smooth, however, B300 exhibited high  SFCs than B400. Both blends showed low atherogenic and low thrombogenic values compared to the raw materials indicating low risks of  atherogenicity and thrombogenicity reference to standard products. It is therefore concluded that both blends are safe with no risk of coronary heart disease. The blend B300 could be better used as a multipurpose for margarine and shortening in bakeries, while blend  B400 will be good as tub margarine for home use and in chocolate mix because of its medium solid fat content and its complete  meltdown at body temperature. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Drying Kinetics, Physicochemical and Microbiological Properties of
           SolarTent and Open Sun-Dried Sweet Potato (Ipomoea batatas) Chips

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      Authors: B.A. Akinwande, G.O. Ogunlakin, J.O. Adisa, J. Oyedokun
      Pages: 124– - 124–
      Abstract: The drying characteristics, physiochemical and microbiological properties of sweet potato chips dried by sun and solartent drying  methods were determined. The potato slices of 2 mm thickness were dried for 40 and 52 hours, respectively in the solar tent, which was  constructed and open to sun drying methods. The drying kinetics, physicochemical and microbiological properties of the dried potato  chips were determined. A total drying time of 52 hours was required to reduce the moisture content from 69.56 to 0.94% wb for the open  sun-dried chips. However, a lesser time (40 hours) was required to reduce the moisture content of the solar tent-dried chips(70.29-0.58%  wb). The effective moisture diffusivity of the open sun and solar tent-dried samples were 1.0421×10-7 and 2.1069×10-7 m2 /s, respectively. The results of the physicochemical properties of dried potato samples for the two drying methods were 0.45-0.57g/ cm3 , 0.53-0.63 g/cm3   , 35.44-37.09%, 79.09-92.46%, 53.54-57.31% and 18.40-18.99%, respectively for tapped density, loose bulk density, water absorption  capacity, oil absorption capacity, swelling index and water solubility index. The total viable counts of the dried chips ranged  from 3.53×106 to 2.95×107 cfu/while the total mould counts varied from 6.83×105 to 1.05×106 cfu/cm3 . There was no coliform growth in  the dried chips for the two drying methods. It is concluded that solar-tent drying produced sweet potato chips of better quality than open  sun drying.
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Comparative Study of the Sensory, Anti-Nutrient and Microbial Properties
           of Commercial Achicha-Ede and 3 Hours Boiled Akiri Ede, Intended for Use
           as Achicha-Ede

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      Authors: I.C. Nzelu
      Pages: 132– - 132–
      Abstract: The sensory, anti-nutrients and microbial properties of unboiled, respective 1 hours and 3 hours boiled akiri ede variety of Colocasia  esculenta, and commercial achicha-ede were studied using standard methods. Unboiled, 1hour, 3 hours boiled and commercial achicha- ede samples were codded O, A, B and C, respectively. The samples were subjected to sensory, anti-nutrient and microbial properties  analyses. In terms of colour, texture, smell, taste, scratchiness and overall acceptability of the boiled cocoyam samples, the sensory  results showed that sample A, had dirty white colour, soft but firm texture, cooked cocoyam smell and taste and negligible scratchiness in  the throat. Sample B had fairly brown colour, softer and slimy pulp, achicha-ede smell and taste and, nil scratchiness. Sample C had  fairly brown colour, softer than sample A but very slightly harder than sample B, had an achicha-ede smell and taste, and nil scratchiness.  Their mean overall acceptability scores were 4.05c , 8.51a and 7.86b for A, B and C, respectively. Thus, 3 hours straight  boiled cocoyam sample yielded acceptable achicha-ede colour, smell and taste and, nil scratchiness. The values for oxalate in mg/100g  ranged from 47.27d -110.35a . The other anti-nutrients had the highest values in sample O and least values in sample C. Fungi, notably    Aspergillus spp, Mucor spp, and Bacillus subtilis bacterial growths were indicted in samples. This study has revealed that 3 hours boiling of   C. esculenta destroyed the oxalate, which caused discomforting itching when raw or improperly cooked cocoyam is consumed, produced  acceptable achicha-ede, and significantly reduced both antinutrient and microbial load of the cocoyam samples. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Effects of Depuration, Soaking Duration and Seasons on the Microbial
           Counts of Periwinkle (Tympanotonus fuscatus) Harvested from Two Locations
           in Rivers State, Nigeria

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      Authors: A.N. Okereke , K.S. Abasiekong, V.C. Ezeocha
      Pages: 145– - 145–
      Abstract: The present study investigated the effects of the time interval of depuration and soaking at different seasons on the elimination or  reduction of total microbial count in Periwinkle from Slaughter and Abuloma, a polluted creek in Rivers State, Nigeria. Periwinkles (T.  fuscatus) were handpicked from the sediment in the creeks at low tide. There were decreases in some of the microbial populations from  0-96 hours depuration. At Slaughter, there was no significant (p≥0.05) difference in the total heterotrophic bacteria of the samples at  different time intervals of depuration at both seasons. There was a significant (p<0.05) difference in the different time intervals of  soaking  in the THBC count at different seasons. A similar trend was observed for hydrocarbon-utilizing bacteria at different time intervals  of soaking and depuration at both seasons and locations. At Abuloma, the total fungi count (TFC) was highest at 0 hour depuration (72.33 ± 2.51) and reduced drastically from 72 hours (17.00± 2.00) to 96 hours (13.66 ± 3.51) during the dry season. During the  wet season, there was no significant (p≥0.05) difference between 24-96 hours of depuration. A similar trend was detected for faecal  coliform count for Abuloma and Okujagu at different time intervals of soaking and depuration The hydrocarbon utilizing fungi count  decreased as the depuration process progressed at both seasons. This trend was also observed for soaking and depuration time in both  seasons. Depuration of periwinkle at different time intervals was faster in reducing the microbial count than soaking at different locations  in both seasons. 
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
  • Physiochemical Properties of Oils and Flours from Selected Soybean
           Varieties

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      Authors: S. Sule, A.O. Amonyeze, O.M. Okoh, D. Tyovenda
      Pages: 157– - 157–
      Abstract: The physiochemical properties of oils and flours from three soybean varieties (TGX 1951-3F, TGX 1448-2E, and TGX 1955-4F) were  evaluated. Oils from the varieties did not vary significantly (p>0.05) in terms of specific gravity (0.90-0.91) and saponification value  (186.50-188.50 mg KOH/g). There were however significant (p<0.05) differences in their free fatty acid (0.34-1.12 %), iodine (110-140  gI2/100g), refractive index (1.47-1.65), smoke point (150.00- 160.00°C), flash point (162.50 to 260.00°C), fire point (167.50-272.50°C),  peroxide (11.68-12.12 mEqv/kg) and TBA (0.83-1.82 mgMDA/kg) values. There was no significant (p>0.05) difference in the proximate  composition of the flours. Values ranged from 28.41-28.98%, 5.58-6.32%, 1.03-1.14%, 6.02-6.08%, 2.95-3.37% and 54.36-55.87% for crude  protein, ash, crude fat, moisture, crude fibre and carbohydrate contents respectively. The concentration of minerals such as calcium,  magnesium, sodium and potassium of the flours from the varieties varied significantly (p<0.05). Values ranged from 72.27-74.87 mg/100  g, 83.45-88.73 mg/100 g, 18.73-19.11 mg/100 g and 601.30- 606.30 mg/100 g respectively. The foaming capacity (12.00-13.75%), bulk  density (1.43-1.61 g/ml), oil absorption (1.26-2.23 g/g) and water absorption (1.72-2.57 g/g) were significantly (p<0.05) different among  the varieties. The quality attributes of oils and flours from the varieties were within acceptable standards.  
      PubDate: 2024-01-17
      Issue No: Vol. 41, No. 2 (2024)
       
 
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  Subjects -> AGRICULTURE (Total: 963 journals)
    - AGRICULTURAL ECONOMICS (93 journals)
    - AGRICULTURE (662 journals)
    - CROP PRODUCTION AND SOIL (120 journals)
    - DAIRYING AND DAIRY PRODUCTS (30 journals)
    - POULTRY AND LIVESTOCK (58 journals)

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Showing 401 - 263 of 263 Journals sorted alphabetically
Peer Community Journal     Open Access   (Followers: 3)
Perspectivas Rurales Nueva Época     Open Access  
Pest Management Science     Hybrid Journal   (Followers: 3)
Phytopathology Research     Open Access   (Followers: 13)
Plant Phenome Journal     Open Access   (Followers: 3)
Potato Research     Hybrid Journal   (Followers: 2)
Practical Hydroponics and Greenhouses     Full-text available via subscription  
Precision Agriculture     Hybrid Journal   (Followers: 10)
PRIMA : Journal of Community Empowering and Services     Open Access  
Proceedings of the Vertebrate Pest Conference     Open Access   (Followers: 6)
Producción Agropecuaria y Desarrollo Sostenible     Open Access  
Progress in Agricultural Engineering Sciences     Full-text available via subscription  
Progressive Agriculture     Open Access   (Followers: 1)
Rafidain Journal of Science     Open Access  
Rangeland Ecology & Management     Full-text available via subscription   (Followers: 6)
Rangelands     Full-text available via subscription   (Followers: 1)
Recent Research in Science and Technology     Open Access  
Recursos Rurais     Open Access  
Renewable Agriculture and Food Systems     Open Access   (Followers: 15)
Reproduction and Breeding     Open Access   (Followers: 2)
Research Ideas and Outcomes     Open Access  
Research in Agriculture, Livestock and Fisheries     Open Access   (Followers: 1)
Research Journal of Seed Science     Open Access   (Followers: 1)
Revista Brasileira de Agropecuária Sustentável     Open Access  
Revista Brasileira de Ciências Agrárias     Open Access  
Revista Ciencias Técnicas Agropecuarias     Open Access  
Revista Cubana de Ciencia Agrícola     Open Access   (Followers: 2)
Revista de Ciências Agrárias     Open Access  
Revista de Ciencias Agrícolas     Open Access  
Revista de Ciências Agroveterinárias     Open Access  
Revista de Direito Agrário e Agroambiental     Open Access  
Revista de la Ciencia del Suelo y Nutricion Vegetal     Open Access  
Revista de la Facultad de Agronomía     Open Access  
Revista de la Facultad de Agronomía     Open Access  
Revista de la Universidad del Zulia     Open Access  
Revista Eletrônica Competências Digitais para Agricultura Familiar     Open Access  
Revista Iberoamericana de Bioeconomía y Cambio Climático     Open Access   (Followers: 1)
Revista Iberoamericana de Tecnologia Postcosecha     Open Access  
Revista Investigaciones Agropecuarias     Open Access   (Followers: 4)
Revista U.D.C.A Actualidad & Divulgación Científica     Open Access  
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 4)
Revue Marocaine des Sciences Agronomiques et Vétérinaires     Open Access   (Followers: 1)
Rice     Open Access   (Followers: 1)
Rice Science     Open Access   (Followers: 1)
RUDN Journal of Agronomy and Animal Industries     Open Access  
Rural China     Hybrid Journal   (Followers: 2)
RURALS : Review of Undergraduate Research in Agricultural and Life Sciences     Open Access   (Followers: 1)
Sainteknol : Jurnal Sains dan Teknologi     Open Access  
Science and Technology Indonesia     Open Access  
Science as Culture     Hybrid Journal   (Followers: 12)
Science, Technology and Arts Research Journal     Open Access   (Followers: 1)
Scientia Agricola     Open Access  
Seed Science and Technology     Full-text available via subscription  
Seed Science Research     Hybrid Journal  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Semiárida     Open Access  
Small Ruminant Research     Hybrid Journal   (Followers: 2)
Smart Agricultural Technology     Open Access   (Followers: 2)
Social & Cultural Geography     Hybrid Journal   (Followers: 26)
South African Journal of Agricultural Extension     Open Access   (Followers: 3)
South African Journal of Economics : SAJE     Hybrid Journal   (Followers: 7)
South African Journal of Plant and Soil     Hybrid Journal   (Followers: 1)
Spatial Economic Analysis     Hybrid Journal   (Followers: 10)
Studies in Australian Garden History     Full-text available via subscription   (Followers: 6)
Sugar Tech     Hybrid Journal   (Followers: 1)
Sustainability and Climate Change     Full-text available via subscription   (Followers: 31)
Sustainable Environment Agricultural Science (SEAS)     Open Access  
Tanzania Journal of Agricultural Sciences     Open Access   (Followers: 4)
The Journal of Research, PJTSAU     Open Access   (Followers: 11)
Translational Animal Science     Open Access  
Trends in Agricultural Economics     Open Access   (Followers: 7)
Tropical Grasslands - Forrajes Tropicales     Open Access  
Tropical Technology Journal     Open Access  
Tropicultura     Open Access  
Turkish Journal of Agricultural and Natural Science / Türk Tarım ve Doğa Bilimleri Dergisi     Open Access  
Turkish Journal of Agricultural Engineering Research     Open Access   (Followers: 1)
Ukrainian Journal of Veterinary and Agricultural Sciences     Open Access  
Urban Agricultural & Regional Food Systems     Open Access   (Followers: 1)
Viticulture Data Journal     Open Access   (Followers: 1)
VITIS : Journal of Grapevine Research     Open Access   (Followers: 1)
Weed Biology and Management     Hybrid Journal   (Followers: 4)
Weed Research     Hybrid Journal   (Followers: 5)
Welwitschia International Journal of Agricultural Sciences     Open Access   (Followers: 4)
West African Journal of Applied Ecology     Open Access  
Wildlife Australia     Full-text available via subscription   (Followers: 2)
Wirtschaftsdienst     Hybrid Journal   (Followers: 5)
World Mycotoxin Journal     Hybrid Journal   (Followers: 3)
World's Poultry Science Journal     Full-text available via subscription   (Followers: 3)
علوم آب و خاک     Open Access  

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