International Journal of Agriculture and Food Science最新文献_第8页

Agronomic management status in cauliflower cultural practices in Ethiopia for vegetable crop production technology 埃塞俄比亚菜花栽培实践中蔬菜作物生产技术的农艺管理现状

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.44

Yalew Teshome, Alemneh loyew

{"title":"Agronomic management status in cauliflower cultural practices in Ethiopia for vegetable crop production technology","authors":"Yalew Teshome, Alemneh loyew","doi":"10.33545/2664844x.2021.v3.i1a.44","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i1a.44","url":null,"abstract":"Cauliflower in Ethiopia is one of the several vegetables in the species Brassica oleracea in the family Brassicacea it is annual plant the reproduces by seed. Typically only the head (the white curd) is eaten. Cauliflower is low in flat low in carbohydrates but high in dietary fiber, water and vitamin c, posing a high nutritional density with vegetable production for cauliflower Cauliflower is one of the most important cool season vegetables crops grown throughout the country and relished by the most of the people. Being a heavy feeder. Many applied research stations to conserve the richness of the gene pool and develop us formed on the production side Cauliflower demands constant supply of large amount of nutrients and water for its luxury. Yield of 50t/ha of cauliflower removes apparently 200kg Nitrogen 85 kg phosphorus and 279 kg potassium it is productivity depends up on the balanced fertilizer and is not adequately fertilize red considerable yield losses are apparent. In the context of Nepal cauliflower is grown as both seasonal and off seasonal vegetable. It is grown during cool summer months in highly elevations and can be successfully grown in winter in the tropical regions it is cultivated 34,065 ha of land with annual of 524,205 mt (MOAD 2013). Seedling should be grown in a well aerated medium which has a good water holding capacity. Heads of high quality are white to cream in color form and impact and packing normally the produce is sent the market loose or sometimes it is packed in gunny bags.","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"99 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120876943","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}

引用次数: 0

Standardization and storage studies of rice papad incorporated with tomato pulp 番茄浆掺入稻谷的标准化及贮藏研究

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.46

R. Kokani, Aboli Motiram Pawar

{"title":"Standardization and storage studies of rice papad incorporated with tomato pulp","authors":"R. Kokani, Aboli Motiram Pawar","doi":"10.33545/2664844x.2021.v3.i1a.46","DOIUrl":"https://doi.org/10.33545/2664844x.2021.v3.i1a.46","url":null,"abstract":"In study preparation of Papad was successfully done. The aim to prepare Papad as a nutritional point of view and to provide convenience to the consumer. Papad is a traditional food item typically made from pulses flour & cereal flour, dough or batter. Papad are usually flat, crisp, round, wafers-like product. For preparation of Papad Rice flour, tomato pulp, sesame seed, salt, red chili powder, cumin and Papad khar used. All the mixed together with other ingredient. Then making a smooth dough then make small balls and rolling into thin sheet by the help of roller pin. Dry the Papad. For the preparation of Tomato Papad three trials were taken among the three trials, T2 get highest score on the basis of sensory evaluation. Proximate composition of Papad was Moisture content (11.3%), Ash (0.92%), Fat (7.2%), and Protein (3.1%), Carbohydrate (58%), Energy (350 kcal) were best among all the levels of Papad prepared recorded highest score in all the quality attributes and good storage ability. It was concluded that the Papad made from Tomato pulp can be store for six months in Low density polyethylene pouches at room temperature. So the Papad made from Tomato Pulp can be satisfy the consumer in accepts and quality.","PeriodicalId":219033,"journal":{"name":"International Journal of Agriculture and Food Science","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126715397","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}

引用次数: 0

Quality evaluation of functional pie crust enriched with banana peel flour 香蕉皮粉强化功能性派皮的质量评价

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.81

Muhammad Zohaib Zia, Asif Ahmad, R. M. Amir, M. M. Hashim, M. Azam, H. Aziz, Muhammad Afaq Khan

引用次数: 0

Studies on development of process technology for preparation of burfi using ragi flour 猪蹄粉制备布尔菲的工艺研究

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.48

R. Kokani, Sameer Milind Kulkarni

引用次数: 0

Effect of land renting market system on the productivity of smallholder cassava farmers in southwest, Nigeria 土地租赁市场制度对尼日利亚西南部木薯小农生产力的影响

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.50

Thompson Olaniran Anthony, Moronfade Grace Oluwatoyin, Oparinde Lawrence Olusola, Ojo Sylvester Olusegun

引用次数: 0

Challenges and prospects of climate change and agricultural land management practices in Ben Seshangul Gomez region Asosa zone, north west, Ethiopia 埃塞俄比亚西北部Asosa地区Ben seshanangul Gomez地区气候变化和农业用地管理实践的挑战与前景

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i1a.45

Yalew Teshome, B. Negussie

引用次数: 0

Nutritional value and value-addition in Drumstick-A review 鸡腿的营养价值和附加值——综述

International Journal of Agriculture and Food Science Pub Date : 2021-01-01 DOI: 10.33545/2664844x.2021.v3.i2a.55

S. Kaur

引用次数: 0

Organic food consumption and it's association with breast cancer risks in Pakistan 在巴基斯坦，有机食品消费与乳腺癌风险的关系

International Journal of Agriculture and Food Science Pub Date : 2020-01-01 DOI: 10.33545/2664844x.2020.v2.i2a.40

Muhammad Yahya Salah

引用次数: 0

Profitability and constraints analysis of pulses production in some selected areas of Sirajganj Districtin Bangladesh 孟加拉国Sirajganj地区一些选定地区豆类生产的盈利能力和制约因素分析

International Journal of Agriculture and Food Science Pub Date : 2020-01-01 DOI: 10.33545/2664844x.2020.v2.i1a.28

S. Chanda, Jony Khan, Arshed Ali, S. Sarker, A. Sarwar

引用次数: 0

Growth and instability in the production of rice crop in Khyberpaktunkhwa, Pakistan 巴基斯坦开伯尔普图赫瓦省水稻作物的生长和不稳定

International Journal of Agriculture and Food Science Pub Date : 2020-01-01 DOI: 10.33545/2664844x.2020.v2.i1a.77

Sajad Ali, Dr. Shahab E Saqib, Dr. Shah Fahad

引用次数: 0