Agricultural and Resource Economics Commons^™

Sorghum Millet And Other Grains Crsp, Leader With Associates Cooperative Agreement No. Eep-A-00-06-00160: The New Program, John Yohe

INTSORMIL Presentations

INTSORMIL was created in 1979 by USAID and BIFAD as a long-term mechanism for agriculture development. It is meant to utilize capacity of U.S. land grant universities increase research capacity Increase food production. INTSORMIL was replaced in 2006 by the SMOG, Sorghum, Millet and Other Grains CRSP. The focus of these programs in Africa has been on sorghum, pearl millet, finger millet, tef, and fonio. The programs have facilitated investigation of soil and water (environmental considerations), integrated pest management, nutrition and health, broadening market access, mitigating post-harvest constraints, enhancing productivity and livelihood in marginal areas, increasing income, improving food quality, …

Leaching Mechanism Of Semiconducting Minerals, Fathi Habashi

Fathi Habashi

The mechanism of leaching of semiconducting minerals such as PbS, ZnS, UO2, etc., has been the subject of intensive speculation by hydrometallurgists in the early 1950s. The electrochemical mechanism proposed in 1970 by the author in volume 2 of his Principles of Extractive Metallurgy avoids the assumption of forming intermediate complexes that cannot be isolated or identified.

Sorghum Breeding Programme, Medson Chisi

INTSORMIL Presentations

Overall the project has been a success--the challenge is to supply sufficient seed.

A sustainable seed distribution system is needed for farmers living in remote areas.

The Sorghum Programme requires continued support from all stake holders--collaboration.

There is need to link farmers to potential markets.

Most farmers have expressed the need for assistance in terms extension service and inputs.

Sorghum is an important crop as it is a direct substitute for maize.

Stock feed companies have also expressed willingness to purchase sorghum if more farmers are able to grow sufficient quantities.

Growth And Species Interactions Of Eucalyptus Pellita In A Mixed And Monoculture Plantation In The Humid Tropics Of North Queensland, Mila Bristow, Jerome K. Vanclay, Lyndon O. Brooks, Mark Hunt

Dr Lyndon O Brooks

This study investigated whether mixed-species designs can increase the growth of a tropical eucalypt when compared to monocultures. Monocultures of Eucalyptus pellita (E) and Acacia peregrina (A) and mixtures in various proportions (75E:25A, 50E:50A, 25E:75A) were planted in a replacement series design on the Atherton Tablelands of north Queensland, Australia. High mortality in the establishment phase due to repeated damage by tropical cyclones altered the trial design. Effects of experimental designs on tree growth were estimated using a linear mixed effects model with restricted maximum likelihood analysis (REML). Volume growth of individual eucalypt trees were positively affected by the presence …

Enhancing Chocolate Flavour Quality – Effects Of Technological Modifications During Fermentation Of Ghanaian Cocoa Beans, Dr. Emmanuel Ohene Afoakwa (Phd)

Professor Emmanuel Ohene Afoakwa

No abstract provided.

Sorghum And Pearl Millet Improved Seed Value Chains In Zambia: Challenges And Opportunities For Smallholder Farmers, Priscilla Hamukwala, Gelson Tembo, Don Larson, Mark Erbaugh

INTSORMIL Scientific Publications

Sorghum and millet are a very important source of food and farm income for smallholder farmers, which can be enhanced especially if linked to new markets. These two crops have been widely viewed as minor traditional crops in the Zambian food systems. The two crops were displaced by maize in the 1900s with the opening of the copper mines. However, they remain important food crops for semi-arid areas of the country. In recent years, there have also been new market developments requiring farmers to increase productivity and production. Unfortunately significant productivity enhancements are impeded by low access to improved technologies …

Collaboration For Improved Soil And Water Management In Eastern And Southern Africa, Charles S. Wortmann

INTSORMIL Presentations

INTSORMIL Technical Focal Areas:

Enhancing productivity and livelihood in marginal areas

Soil and water management

Integrated pest management

Mitigating post-harvest losses

Nutrition and health

Food quality, processing and safety

Broadening market access

Increasing income

Breeding, biotechnology, and biodiversity

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 …

Metals: Typical And Less Typical, Transition And Inner Transition, Fathi Habashi

Fathi Habashi

While most chemists agree on what is a metal and what is a non-metal there is a disagreement with respect to what is a metalloid and what is a transition metal. It is believed that this problem can be solved if two new terms are adopted: typical and less typical metals. These new terms will also help reconcile the European Periodic Table versus the North American regarding numbering of groups as well as the IUPAC numbering which could be as well abandoned in favour of group names as will be shown in the manuscript.

Beethoven: Patriotism And Social Justice, Fathi Habashi

Fathi Habashi

Phosphate Industry And The Radon Problem, Fathi Habashi

Fathi Habashi

The problem of radon generated during the treatment of phosphate rock by sulfuric acid to produce fertilizers can be solved by using nitric acid. In this case radium, which is the source of radon, goes into solution and can be precipitated by a controlled method and safely disposed of. A variety of options are discussed. Text in Farsi with English translation.

Aqua Science Through The Ages. An Illustrated History Of Water, Fathi Habashi

Fathi Habashi

Water a component of the Four Elements considered by the ancient philosophers as essential for survival, played, and is still playing an essential role in society. Great civilizations in ancient times developed along great rivers. The ancient peoples knew how to manage water supplies by digging canals, controlling floods, and using water for irrigation. They designed equipment that used water to measure the time, to determine the density of solids, to fight fires, and to create vacuum. Modern engineers exploited water flow to design and construct huge hydroelectric power stations. Waterways and navigation systems were also an essential element for …

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

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 …

Response Surface Methodology For Studying The Quality Characteristics Of Cowpea (Vigna Unguiculata)-Based Tempeh., George Amponsah Annor, Esther Sakyi-Dawson, Samuel Sefa-Dedeh, Firibu Kwesi Saalia, Dr. Emmanuel Ohene Afoakwa (Phd), Kwaku Tano-Debrah, Agnes Simpson Budu

Professor Emmanuel Ohene Afoakwa

Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50°C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack-of-fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions observed for the preparation of cowpea tempeh were boiling time of about 20 min, incubation time of about 28 h and incubation temperature of about 37°C.

Mining And Civilization, An Illustrated History, Fathi Habashi

Fathi Habashi