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Agronomy and Crop Sciences

Selected Works

2004

Articles 1 - 7 of 7

Full-Text Articles in Life Sciences

Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa Jul 2004

Application Of Response Surface Methodology For Studying The Product Characteristics Of Extruded Rice-Cowpea-Groundnut Blends, Emmanuel Asare, Samuel Sefa-Dedeh, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

Response surface methodology (with central composite rotatable design for k=3 was used to investigate the product properties of extruded rice-cowpea-groundnut blends in a single screw extruder. The combined effect of cowpea (0-20%), groundnut (0-10%), and feed moisture (14-48%) levels were used for formulation of the products. The product moisture, expansion ratio, bulk density and total colour change were studied using standard analytical methods. Well-expanded rice-legume blend extrudates of less bulk density and lower moisture content were produced at low feed moisture. Increasing legume addition affected the various shades of colour in the product. Models developed for the indices gave R2 …

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The Microflora Of Fermented Nixtamalized Corn, Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa Jul 2004

The Microflora Of Fermented Nixtamalized Corn, Samuel Sefa-Dedeh, Beatrice Cornelius, Wisdom Amoa-Awua, Esther Sakyi-Dawson, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The objective of the study was to study the microbial profile and establish the important lactobacilli of fermenting nixtamalized corn dough. Two batches of cleaned whole corn were subjected to the process of nixtamalization, using two concentrations of lime (0.5 or 1.0%), milled, made into a dough (50% moisture) and fermented spontaneously for 72 h. A control sample was prepared without alkaline treatment. pH and titratable acidity …

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Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson Jun 2004

Effects Of Cowpea Fortification, Dehydration Method And Storage Time On Some Quality Characteristics Of Maize-Based Traditional Weaning Foods., Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Esther Sakyi-Dawson

Professor Emmanuel Ohene Afoakwa

Fortification of cereal-based traditional foods with legume protein can improve their nutritional value. It is, however, important to find out the extent to which the addition of cowpea affects the desirable quality characteristics of traditional weaning foods prepared from fermented maize and also to assess the effect of dehydration method and storage time on the chemical, physico-chemical and functional properties of the products. A 3 x 2 x 4 factorial experiment with cowpea level, drying method and storage time as the respective variables was done. The traditional weaning food was prepared by steeping maize in water for 24 hours, mixed …

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Food Based Approaches For A Healthy Nutrition In Africa, Mamoudou Hama Dicko May 2004

Food Based Approaches For A Healthy Nutrition In Africa, Mamoudou Hama Dicko

Pr. Mamoudou H. DICKO, PhD

The latest estimates of the FAO demonstrate the problems of the fight against hunger. These problems are manifested by the ever-increasing number of chronically undernourished people worldwide. Their numbers during the 1999-2001 period were estimated at about 840 million of which 798 million live in developing countries. Sub-Saharan Africa alone represented 198 million of those. In this part of Africa the prevalence of undernourishment ranges from 5-34%, causing growth retardation and insufficient weight gain among one third of the children under five years of age and resulting in a mortality of 5-15% among these children. Malnutrition resulting from undernourishment is …

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The Effect Of Water And Nitrogen On The Response Of Sorghum Cultivars With Contrasting Nitrogen Use Efficiency, Teshome Regassa Apr 2004

The Effect Of Water And Nitrogen On The Response Of Sorghum Cultivars With Contrasting Nitrogen Use Efficiency, Teshome Regassa

Teshome H. Regassa

Water and nitrogen (N) are important environmental factors limiting sorghum production. Information is lacking on the combined effects of water and N for cultivars with different degrees of water and/or N stress tolerance. Sorghum cultivars known for N and water stress tolerance difference were evaluated to identify plant characteristics contributing to N use efficiency (NUE). Cultivars San Chi San and CK-60 were evaluated at Mead, NE on a Sharpsburg silty clay loam soil under water (stress and non-stress), and N (0, 40, 80, and 120 kg ha−1) rates. Experimental units were arranged in split-split plot and treatments were …

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Effect Of Nixtamalization On The Chemical And Functional Properties Of Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa Mar 2004

Effect Of Nixtamalization On The Chemical And Functional Properties Of Maize, Samuel Sefa-Dedeh, Beatrice Cornelius, Emmanuel Ohene Afoakwa

Professor Emmanuel Ohene Afoakwa

The high utilization and consumption levels of maize in developing countries calls for investigations into new methods of processing to help introduce variety as well as improve the functionality and nutrient quality of maize-based foods. This study was carried out to determine the effect of nixtamalization on the chemical and functional characteristics of maize. A 2X4 factorial experimental design with cooking time (0, 30 min) and lime concentration (0, 0.33, 0.5 and 1.0%) was performed. Chemical composition (moisture, protein and ash), pH, titratable acidity, water absorption, colour, cooked paste viscosity and texture were determined using standard methods. The cooking time …

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Harvesting Green Gold: Cultivation Of Betelvine In Sundarban, Ganesh Chandra, R L. Sagar Mar 2004

Harvesting Green Gold: Cultivation Of Betelvine In Sundarban, Ganesh Chandra, R L. Sagar

Ganesh Chandra

Betelvine or Pan (Piper betel L) belongs to the family Piperaceae and is a perennial aromatic creeper grown for its leaves. It is the most important cash crop and its cultivation has already brought a perceptible and conspicuous change in the livelihood security of Sundarban agriculture and its farming population. Betelvine is cultivated in a hut like structure called Boroj which is made of either square or rectangular in shape. Farmers are selling their produce at local markets as well as the distant markets in Midnapore district. The growers are also facing several constraints. The most important constraint is price …

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