Sustainable Food Production最新文献

{"title":"A Study on Effects of Salinity on Growth and Yield of Tomato Genotype (Solanum lycopersicum)","authors":"Ja'afar Umar, A. Aliyu, K. Shehu, L. Abubakar","doi":"10.18052/WWW.SCIPRESS.COM/SFP.3.16","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.3.16","url":null,"abstract":"Saline water occupies 71% of the Earth area. It is thought that even a quarter of the whole pedosphere is affected by salts amounting to 950 x 106 ha while 23 % of the 1.5 x 109 ha cultivated land is considered as saline. This study was carried out to investigate the influence of salinity on the on growth and yield of tomato genotypes. The seedlings 20 genotype were divided into three groups, Sodium chloride (NaCl) dissolved in irrigation water to make variant concentration of 30, 60 mg/L of salt concentration using E. C meter which were used to water the plants. Vegetative and reproductive characterization was evaluated. Data obtained were subjected to one way analysis of variance using SPSS (20) Statistical Software. All the genotypes exhibited a decline significantly in vegetative and reproductive parameters measured, with increasing salt concentration. In conclusion, the result of this research suggest that salinity decline both vegetative and reproductive parameters in tomato.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"94 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115686554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Sprouting on Proximate and Sensory Properties of Gworo (Cola nitida) and Ojigbo (Cola acuminata) Kola Nuts","authors":"I. Okwunodulu, S. C. Ukeje","doi":"10.18052/WWW.SCIPRESS.COM/SFP.2.29","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.2.29","url":null,"abstract":"Influence of sprouting on proximate and sensory properties ofgworo(oji-housa) (Colanitida) andojigbo(Colaacuminate) kola nuts were explored. The two varieties of kola nuts were sprouted at ambient temperature (25 to 32°C) for 4 weeks separately in a regularly moistened serviette wrapped with black polyethylene. Both proximate and sensory properties were conducted before and after sprouting on the mash prepared separately from them. Proximate composition showed that moisture content, ash and protein increased, while fat, crude fiber and carbohydrate decreased with sprouting in both varieties of kola nuts. Sproutedojigbokola nut had higher moisture content (56.80%), ash (2.25%), and fat (2.90%) than sproutedgworowith respective 50.18%, 1.90% and1.40% for moisture, ash and fat. Also, un-sproutedojigbohad higher moisture (47.00%), ash (2.03%) and fat (6.44%) as against respective 43.10%, 1.50% and 4.44% from un-sproutedgworofor moisture, ash and fat. Un-sproutedgworohad higher protein (5.95%), fiber (7.27%) and carbohydrate (37.75%) as against 5.33%, 6.80% and 32.42% from un-sproutedojigbokola nut for protein, fiber and carbohydrate. Similarly, sproutedgworohad higher protein (6.65%), fiber (6.60%) and carbohydrate (32.65%) than respective 6.30%, 5.30% and 26.45% from sproutedojigbo. Sensory scores showed that sprouting reduced all the sensory attributes evaluated in bothgworoandojigbo.Colour was reduced from 6.60 to 5.50 and 5.85 to 5.65 respectively in un-sproutedgworoand sproutedojigbo.Also, crispness was reduced from 6.55 to 5.95 and 6.55 to 5.45 respectively from un-sproutedgworoand sproutedojigbokola nuts. Bitterness was reduced from 6.05 to 5.85 and 6.40 to 5.25 respectively from un-sproutedgworoto sproutedojigbo. Similarly, general acceptability was reduced from 6.55 to 5.35 in un-sproutedgworoand sproutedojigbowhile acceptability reduction of 6.10 to 5.40 was obtained in un-sprouted and sproutedojigbokola nuts respectively.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"205 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121855693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bromelain Activity of Waste Parts of Two Pineapple Varieties","authors":"Edmund O. Benefo, I. W. Ofosu","doi":"10.18052/WWW.SCIPRESS.COM/SFP.2.21","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.2.21","url":null,"abstract":"Bromelain, a protease found in pineapples, is of high demand in the pharmaceutical, cosmetic and food industries. Along the pineapple processing chain, waste products such as peels, crowns, stems and cores result. These parts are usually discarded, though they contain significant amounts of the enzyme bromelain. This study sought to determine the bromelain activity of the crowns and peels of two pineapple varieties grown in Ghana;MD2andSugarloaf. The crude extract was obtained by homogenising the peels and crowns in a cold phosphate buffer and centrifuging at 3000 rpm for 15 min. Ethanol and ammonium sulphate precipitation were carried out on the extract between 30% – 80% precipitation levels. The enzyme activity was determined using the casein digestion method. Results showed that bromelain was precipitated mainly in the 30% – 60% precipitation range.Sugarloafcrowns yielded the highest enzyme activity of 20.82 U/ml and a specific activity of 194.58 U/mg at the 40% ammonium sulphate precipitation level. This was followed by theSugarloafpeels with an enzyme activity of 19.98 U/ml at 50% ethanol precipitation level. Ethanol precipitation resulted in fractions with lower bromelain activity. Enzyme activity was higher in theSugarloafvariety and also in the crowns of both varieties. The two pineapple varieties have significant levels of bromelain activity and could be exploited for commercialisation.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126150540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Fermentation Time on the Proximate and Mineral Composition of Fermented African Oil Bean Seed ‘Ugba’","authors":"C. Nwachukwu, E. C. Enyoh, C. Enyoh, Collins Emeka Amaobi","doi":"10.18052/WWW.SCIPRESS.COM/SFP.2.13","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.2.13","url":null,"abstract":"Ugba was produced by fermenting African oil bean seed samples for different periods of time. The Proximate and Mineral composition of fermented and unfermented African oil bean seed ‘ugba’ was investigated and the results showed that the Moisture content ranged from 49.32±0.08% to 51.32±0.06%, the crude Fat content ranges from 17.80±0.08% to 19.36±0.12%, the Protein content ranges from 15.46±0.05 % to 17.36±0.07 %, the Ash content ranges from 1.94±0.03% to 2.64±0.00%, the crude Fibre content ranges from 2.63±0.09 % to 3.22±0.06% and the Carbohydrate content ranges from 6.33±0.01 % to 12.15±0.07 %. The results from the mineral composition showed Ca from 86.35±0.09 mg/100g to 92.11±0.09 mg/100g, Mg from 186.14±0.17 mg/100g to 235.14±0.08 mg/100g, P from 102.48±0.02 mg/100g to 117.23±0.06 mg/100g and Fe from 11.46±0.11mg/100g to 12.50±0.05mg/100g. The results showed that the minerals and some of the proximate compositions increased as fermentation time increased, therefore giving an indication that fermentation improves the nutrient composition of Ugba.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132305298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary Effect of Velvet Bean (Mucuna utilis) Leaf Meal on Haematology and Serum Biochemistry of Broiler Finisher Birds","authors":"P. Jiwuba, Emeka Cyril Onunwa","doi":"10.18052/WWW.SCIPRESS.COM/SFP.2.1","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.2.1","url":null,"abstract":"A study was conducted to investigate the effect of feeding varying levels of Mucuna utilis leaf meal (MULM) on the haematological and serum biochemistry parameters of broiler finisher birds using ninety six (96) four week old chicks for 29 days. The birds were randomly assigned to the four treatments, each replicated three times with eight (8) birds constituting a replicate. The birds were allotted to four treatments containing 0, 10, 20, and 30% MULM. The haematological parameters evaluated showed no significant difference (P> 0.05) on PCV, Hb, RBC and WBC. MCHC was improved and better at D birds in comparison to other treatments. MCV and MCH differ significantly (P< 0.05) with birds on control showing higher values than those on C and D. Total protein, albumin and globulin showed better (p<0.05) values for the treatment groups when compared with the control group. The study concluded that, on account of adequate haematocrit and immune status, incorporation of MULM at 30% in the diets of broiler finisher birds had no deleterious effect on haematological and serum biochemical indices and therefore recommend for production of healthy broilers.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134100988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary Supplementation of a Mixture of Saponin-Rich Plants to Reduce Ammonia-Nitrogen Excretion in Juvenile Nile Tilapia (Oreochromis niloticus)","authors":"P. Engler, P. Caillis, Samuel W. Voller, Laura Labrie","doi":"10.18052/WWW.SCIPRESS.COM/SFP.2.6","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.2.6","url":null,"abstract":"The intensification in aquaculture production leads to increasing attention on the management of ammonia from its waste. Natural solutions such asYucca schidigeraextracts have shown beneficial effects. Their origin (harvested from the wild), however, call for alternative and equally efficient solutions in order to increase the sustainability of their production. In this work, juvenile Nile tilapias (Oreochromis niloticus) were supplemented with different doses of a commercial mixture of saponin-rich plants (Norponin® OPTI, CTL: 0ppm, D1: 100ppm, D2: 500ppm and D3: 2500ppm). The impact on water quality was monitored, with a particular attention to total ammonia excretion (TAN). TAN was significantly reduced in treatments D1 and D2 compared to the control and D3 treatments (p<0.05). Overall, the present study demonstrates that a supplementation with low doses of the feed additive (100 or 500ppm) induced beneficial effects on TAN management.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124381948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Challenges of Population Growth on Agricultural Land in South Eastern Coastal Areas of Ampara District in Sri Lanka","authors":"M. Kaleel","doi":"10.18052/WWW.SCIPRESS.COM/SFP.1.30","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.1.30","url":null,"abstract":"Rapid population growth is a global concern, particularly in developing countries. It has become challengeable in the backdrop of the availability of agricultural land. The coastal areas of Ampara District are densely populated and that during the post tsunami and post war periods, the new settlements increased rapidly in these areas. This new phenomenon caused a series of problems including the demand for agricultural areas being increased and the lands filled for the purpose of re-settlement and constructions. This study explores a) to find the challenges of population growth on the availability of agricultural lands, b) to find the correlation between population growth and the loss of agricultural lands, and c) to provide strategies to manage the land use for the sustainable development. Both primary and secondary data were used in the study. For this purpose, by using GIS 10.5 software, land use map was created to delineate the contrasts between the agricultural areas and built up land. The finding of the study revealed that the rapid population growth in the coastal areas of Ampara District has negatively impacted on the availability of the agricultural land.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114642839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological, Physicochemical and Enzymatic Changes in Fermented African Locust Bean ( Parkia biglobosa ) Seeds Using Bacillus subtilis and Additives","authors":"T. Omodara, E. Aderibigbe","doi":"10.18052/WWW.SCIPRESS.COM/SFP.1.22","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.1.22","url":null,"abstract":"Traditional fermentation of dried seeds of Parkia biglobosa is used to produce a local product called ‘iru’. It is a condiment consumed mostly in Western Nigeria. In this study, the effect of Bacillus subtilis BC4333 starter cultures and different additives, such as local softening agents called ‘kuuru’, Hibiscus sabdariffa seed cotyledon and ash from cashew (Anacardium occidentalis) plants on the microbiological, physicochemical, and enzymatic properties of fermented Parkia biglobosa seeds were investigated. The dried seeds of Parkia biglobosa were processed by boiling the cotyledons with Hibiscus sabdariffa, ‘kuuru’ and Anacardium occidentalis (cashew plant) ash using natural fermentation and Bacillus subtilis strain BC4333 as a starter culture. The fermentations were carried out at 35 0 C for 36 hrs. Commercially fermented Parkia biglobosa seed (called ‘iru-pete’) was used as control. All the samples were analyzed for microbial, physicochemical and enzymatic properties using standard biochemical techniques. ‘Iru’ produced using ‘kuuru’ (IFK) had the highest microbial count of 7.88 log CFU/g, while the microbial count of íru’ produced with ash (IFA) and ‘iru’ produced with dried seeds of Hibscus sabdariffa (IFH) were 7.69 log CFU/g and 7.75 log CFU/g respectively. The pH of the fermented products ranged between 7.06 and 7.91, while the unfermented sample (UFS) had pH 6.68. The unfermented sample had the highest total titratable acidity (TTA) of 2.6×10 -2 N while the ‘iru’ samples produced using ‘kuuru’ (IFK) had the least TTA of 1.0×10 -2 N. Fermentation significantly (P<0.05) increased the moisture content of the products. Starter culture fermented ‘iru’ (F14) had the highest protease, amylase and phytase activity of 232.3UPR, 0.41UAM and 71.85UPH respectively. Findings from this study suggest that ‘iru’ produced by addition of Bacillus subtilis strain BC4333 had the best desirable biochemical qualities when compared to the other tested additives and thus recommended for commercial scale.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129893922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Biocultural System of the Native Corn Zapalote chico in the Tehuantepec Isthmus (Mexico)","authors":"A. Linares, Edelmiro López Iglesias, J. Simal-Gándara, Águeda Gómez Suárez","doi":"10.18052/WWW.SCIPRESS.COM/SFP.1.1","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.1.1","url":null,"abstract":"In this work, we characterized the food-processing system used by the population of the Tehuantepec Isthmus (Mexico), largely of zapotec origin. Also, we examined the relationship of the system to the native corn zapalote chico, and assessed its potential for retaining its food sovereignty. For this purpose, we performed extensive empirical fieldwork involving peasant and consumer surveys, and also on interviews with key local informants. Based on the results, the native cereal, which accounts for more than one half of the food intake for the locals, is cropped by a high proportion of peasants in the region. As confirmed here, this native variety is used to produce a wide variety of highly complex and diverse foods that remain the dietary basis for the isthmian population as a legacy of the pre-Hispanic Mesoamerican counterfoil. Available empirical evidence suggests that this food system, linked to the cereal’s biocultural model, has allowed the population to retain a high level of food sovereignty or autonomy.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117285674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of the Nutrients, Anti-Nutrients and Functional Properties of Processed Cocoyam (Xanthosoma sagittifolium) Cultivars Grown in Southeast, Nigeria","authors":"A. Ukom, C.F.L. Okerue","doi":"10.18052/WWW.SCIPRESS.COM/SFP.1.11","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.1.11","url":null,"abstract":"This project determined the nutrients, anti-nutrients and functional properties of two cultivars of processed (boiled and fermented) Xanthosoma sagittifolium (ede ocha and ede uhie) flours grown in Southern, Nigeria. The proximate, minerals, chemical, anti-nutrients and functional properties of the cocoyam flours varied significantly (P<0.05). The results showed that the moisture content varied from 6.17% to 7.88%, with ede uhie exhibiting higher values. The same trend was observed in crude protein (4.33-5.92%), crude fiber (1.04-1.94%), crude fat (1.16-3.22%), ash (2.17-2.93%), with ede uhie exhibiting higher values than ede ocha. However, the carbohydrate and energy values were higher in ede ocha. For the mineral contents, the range values were: Ca (10.2341.17mg/100g), Na (15.22-17.66mg/100g), Mg (5.82-8.38mg/100g), P (12.31-16.19mg/100g), K (2.78-3.62mg/100g), with ede uhie showing higher values. On pH, TTA, starch and total sugar, it was observed that fermented ede ocha had higher pH value (6.82), TTA was higher in fermented ede ocha (0.92%), starch (24.66%) and total sugar (3.29%) values were higher in raw ede ocha than others. Anti-nutrient factors were generously reduced by processing methods especially boiling by between 50-100%, and fermentation by between 5-77% in most of the parameters analyzed. Functional properties ranged from BD (0.60-0.81g/mL), WAC (2.19-2.71g/mL), OAC (1.452.92g/mL), FC (16.38-19.52g/mL), FS (1.96-2.48 min/sec) and GT (60.85-81.05 C). While BD, WAC, OAC, FC were higher in the ede ocha flour, FS and GT were higher in ede uhie flour. Relating the physicochemical and functional properties, ede ocha has a potential for a quality food thickener. Overall, the results obtained in this study can be used to develop cocoyam food based products for enhanced nutrition with a potential to promote cocoyam commercial agriculture and composite utilization for confectionary industries in Nigeria. Introduction Cocoyam (Xanthosoma sagittifolium (L.) Schott) is one of the important specie of edible aroids, grown as subsistence staple in tropical and sub-tropical countries. They are grown primarily for their edible starch laden corms and cormels, and their leaves are used as vegetable [1], and in wrapping of grated cocoyam (Xanthosoma spp.) or water yam (Dioscorea alata) for Ekpang nkwukwo porridge, a local delicacy. According to Falade and Okafor [2], Nigeria is the largest producer of cocoyam in the world with an annual production of 3.450 million metric tonnes in 2012, representing 72.2 %, 57.7 % and 45.9 % of total production in West Africa, Africa and the World respectively. Cocoyam is a giant crop, which corms, cormels, leaves, stalks and inflorescence are utilized for food [3]. Odebunmi et al. [4] opined that Xanthosoma corms are rich sources of nutrients, namely, moisture (80.99 %), ash (1.03 %), crude protein (5.47 %), crude fat (0.20 %), crude fiber (1.28 %) and total carbohydrate of 11.03 %. The functional, pasting and gran","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117063587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}