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Full-Text Articles in Life Sciences
Estimating Maize Grain Yield From Crop Biophysical Parameters Using Remote Sensing, Noemi Guindin-Garcia
Estimating Maize Grain Yield From Crop Biophysical Parameters Using Remote Sensing, Noemi Guindin-Garcia
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The overall objective of this investigation was to develop a robust technique to predict maize (Zea mays L.) grain yield that could be applied at a regional level using remote sensing with or without a simple crop growth simulation model. This study evaluated capabilities and limitations of the Moderate Resolution Imaging Spectroradiometer (MODIS) Vegetation Index 250-m and MODIS surface reflectance 500-m products to track and retrieve information over maize fields. Results demonstrated the feasibility of using MODIS data to estimate maize green leaf area index (LAIg). Estimates of maize LAIg obtained from Wide Dynamic Range Vegetation …
Xenia Effects On Quality Of Maize Female Inbred In Production Of Hybrid Seeds, Leandro Castañeda
Xenia Effects On Quality Of Maize Female Inbred In Production Of Hybrid Seeds, Leandro Castañeda
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
In Maize (Zea maize L.), cost of hybrid seed production is directly related to the yield and quality of seed obtained per hectare of female parent. It is also important to consider the effects that a male parent can exert on the development of hybrid seed in the female parent. This effect is known as xenia. The objectives of this study were to evaluate xenia effects on 1) yield as 80K units, 2) germination of the hybrid seed and 3) susceptibility of the hybrid seed to mechanical damage. One female inbred and four male inbred lines were selected from a …
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Effect Of Spontaneous Fermentation And Amylase Rich Flour (Arf) On The Nutritive Value, Functional And Viscoelastic Properties Of Cowpea-Fortified Nixtamalized Maize, Dr. Emmanuel Ohene Afoakwa (Phd), Philip Roger Aidoo, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Studied were conducted to evaluate the combined effects of spontaneous fermentation and Amylase Rich Flours (ARF) on some nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize. A 2x3x3 factorial design, with fermentation medium, fermentation time and ARF level was performed. The blends were fermented for the specific times and analysed for their titratable acidity, pH, water absorption capacity, viscoelastic properties, texture, protein and mineral content. Fermentation and ARF addition influenced titratable acidity, pH, water absorption, viscoelastic properties and texture of the cowpea-fortified nixtamalized maize. Addition of ARF decreased the viscoelastic properties, texture and pH of all the blends …
Coupling Of Carbon Dioxide And Water Vapor Exchanges Of Irrigated And Rainfed Maize–Soybean Cropping Systems And Water Productivity, Andrew E. Suyker, Shashi B. Verma
Coupling Of Carbon Dioxide And Water Vapor Exchanges Of Irrigated And Rainfed Maize–Soybean Cropping Systems And Water Productivity, Andrew E. Suyker, Shashi B. Verma
School of Natural Resources: Faculty Publications
Continuous measurements of CO2 and water vapor exchanges made in three cropping systems (irrigated continuous maize, irrigated maize–soybean rotation, and rainfed maize–soybean rotation) in eastern Nebraska, USA during 6 years are discussed. Close coupling between seasonal distributions of gross primary production (GPP) and evapotranspiration (ET) were observed in each growing season. Mean growing season totals of GPP in irrigated maize and soybean were 1738 ± 114 and 996 ± 69 g C m−2, respectively (±standard deviation). Corresponding mean values of growing season ET totals were 545 ± 27 and 454 ± 23 mm, respectively. Irrigation affected GPP …
Inoculation With Arbuscular Mycorrhizal Fungi Or Crop Rotation With Mycorrhizal Plants Improves The Growth Of Maize In Limed Acid Sulfate Soil, Hasao Higo, Katsunori Isobe, Dong-Jin Kang, Kazuhiro Ujie, Rhae A. Drijber, Ryuichi Ishii
Inoculation With Arbuscular Mycorrhizal Fungi Or Crop Rotation With Mycorrhizal Plants Improves The Growth Of Maize In Limed Acid Sulfate Soil, Hasao Higo, Katsunori Isobe, Dong-Jin Kang, Kazuhiro Ujie, Rhae A. Drijber, Ryuichi Ishii
Department of Agronomy and Horticulture: Faculty Publications
Arbuscular mycorrhizal fungi (AMF) improve the uptake of immobile mineral nutrients such as phosphate, thereby improving plant growth. In acid sulfate soil (ASS), AMF spore density is generally low which impacts root colonization and phosphate uptake. Thus, inoculation may help increase AMF colonization of crops grown in ASS. AMF spore density decreases after cultivation of a non-host crop or bare fallow. In addition, preceding crops affect the growth and yield of subsequent crops. The production of AMF inocula requires AMF-compatible plants. The objective of the present study is to elucidate the effect of preceding crops on the persistence of inoculated …
Yield Potential And Resource-Use Efficiency Of Maize Systems In The Western U.S. Corn Belt, Patricio Grassini
Yield Potential And Resource-Use Efficiency Of Maize Systems In The Western U.S. Corn Belt, Patricio Grassini
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
Maize demand for food, livestock feed, and biofuel is expected to increase substantially. The Western U.S. Corn Belt accounts for 23% of U.S. maize production, and irrigated maize accounts for 43 and 58% of maize land area and total production, respectively, in this region. The most sensitive parameters (yield potential [YP], water-limited yield potential [YP-W], yield gap between actual yield and YP, and resource-use efficiency) governing performance of maize systems in the region are lacking. A simulation model was used to quantify YP under irrigated and rainfed conditions based on weather data, soil properties, and crop management at 18 locations. …
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Viscoelastic Properties And Pasting Characteristics Of Fermented Maize: Influence Of The Addition Of Malted Cereals, Dr. Emmanuel Ohene Afoakwa (Phd), Randy Adjonu, Justice Asomaning
Professor Emmanuel Ohene Afoakwa
Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3x3x2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably …
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Acidification And Starch Behaviour During Co-Fermentation Of Cassava And Soybean Into Gari., Dr. Emmanuel Ohene Afoakwa (Phd), Edem John Kongor, George Annor, Randy Adjonu
Professor Emmanuel Ohene Afoakwa
Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods. Starch breakdown and pasting characteristics were also analysed using Brabender Viscoamylograph. Fermentation caused significant variations in the pH, non-volatile acidity and starch concentration. The pH decreased with concomitant increases in non-volatile acidity during co-fermentation of the cassava dough. Soy-fortification upto 20% caused only minimal effects on the pH, titratable acidity and starch content during the fermentation period. Starch content decreased from 69.8%-60.4% within the 48 h fermentation time …