Asian Journal of Advances in Agricultural Research
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Effect of Time of Introduction of Legumes into Cassava on the Productivity of Cassava in Cassava-Legume based Intercropping Systems
No full textBackground and Objective: The time of sowing component crops is an important management variable that can improve productivity and increase land equivalent ratio in intercropping systems. The study aimed to evaluate the effect of the time of introduction of legumes into cassava on cassava productivity.
Study Design: The experiment was a factorial randomized complete block design with three replications.
Place and Duration of Study: Field trials were conducted in 2015/2016 and 2016/2017 cropping seasons in three agro-climatic zones.
Methodology: The treatments consisted of seven cropping associations, two cassava architectures, two spatial arrangements of cassava, and two introduction times of the legume. The cassava was grown on flat land and the legumes were inserted in between the rows of the cassava. The introduction of the legumes were done in two stages, namely: simultaneous introduction in which the cassava and the legumes were planted at the same time and late introduction in which, the cassava was introduced four weeks after the cassava was planted.
Results: The result shows that values for both yield and growth parameters of cassava were higher when the legumes were introduced four weeks after the establishment of the cassava. Also, the land equivalent ratios for both times of introductions were greater than one and were higher when the legumes were introduced four weeks after the establishment of the cassava.
Conclusion: For higher productivity of cassava in a cassava-legume-based intercropping system, the introduction of the legumes into the cassava should be delayed for at least four weeks after the cassava is established
Response of Different Fertilizer Levels on Growth, Yield and Yield Components of Faba Bean (Vicia faba L.) Varieties at Oromia Regional State, Ethiopia
No full textA field experiment was conducted at Arsi Zone, Oromia regional stat during the main cropping season (June- December) 2017/18, with the objective of evaluating the response of different fertilizer level on faba bean (Vicia faba L.) varieties by identifying the most cost effective variety and fertilizer level. Three fertilizer levels (RNP, 150% RNP and RNPS) and three faba bean varieties (Degaga, Gora and Moti) were tested in a randomized complete block design with three replicated. The mean value of fertilizer levels showed that significant difference (P<0.05) was observed on plant height, number pods per plant and biomass yield, while number of seeds per pod, biomass yield and harvest index was not significantly affected (p>0.05) by fertilizer level. The use of 150% RNP fertilizer level resulted relatively higher plant height (154.1 cm), number of pods per plant (23.2) and biomass yield (14718 kg ha-1). Higher number of seeds per plant (3.07), harvest index (52.55) and plant height (151.7cm) was recorded for Degaga variety. There was interaction (p<0.01) between fertilizer level and faba bean varieties on grain yield with a production of 4230 kg ha-1 under 150% RNP fertilizer levels and Degaga variety. The most benefits and cost effective outcome for farmers also obtained from this combination. There for a combination of 150% RNP fertilizer level with Degaga variety can be recommended at first option, while RNP and RNPS fertilizer level at a second and third option respectively for the production of faba bean in the study area and similar agro ecologies
The Effect of Stevia (Stevia rebaudiana) Sweetener Addition on Physical Quality of Synbiotic Yoghurt Containing Extract of Evaporated Red Dragon Fruit Peels (Hylocereus polyrhizus)
No full textThis research was conducted at the Laboratory of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya from August to October 2021. Synbiotic yoghurt is a combination of probiotics and prebiotics, so adding stevia sweetener can improve the physical quality. The purpose of this study was to determine the effect of adding stevia sweetener to synbiotic yoghurt of evaporated red dragon fruit peel extract in terms of physical quality. The research method used is a laboratory experiment using a Completely Randomized Design (CRD) pattern with four treatments and five replications. The percentage treatment of stevia sweetener carried out was the control treatment 0% (T0), 0.5% (T1), 2% (T2), 3.5% (T3). The analysis results showed that stevia sweetener concentration added a very significant difference (T<0.01) to pH, syneresis, and color L*a*b. However, it did not have a significant effect (P>0.05) on the water holding capacity. Based on the results of the research conducted, it can be concluded that the treatment with physical quality as the best treatment was T1 with the addition of 0.5% stevia sweetener with an average pH 4.15; syneresis 27.11%; water holding capacity 71.33%, and color L value 38.38; a value 13.46; b value 4.60. The physical quality of synbiotic yoghurt with the addition of 0.5% Stevia sweetener complies with SNI 2981:2009, and the use of 0.5% Stevia percentage is more efficient than the other percentage additions
Effect of Different Levels of Vermicompost and Macro Nutrients on the Growth and Yield of Garlic (Allium sativum L.)
No full textA field experiment was conducted at the horticulture farm of Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka during October 2019 to July 2020 to study the effect of different levels of vermicompost and macro nutrients on the growth and yield of garlic. Garlic variety ‘BARI Rashun-3’ was used as planting material in this study. The experiment consists of single factor. Twelve treatment combinations were tested in this experiment: T0 = Control, T1 = 2 t ha-1 vermicompost, T2 = 4 t ha-1 vermicompost, T3 = 6 t ha-1 vermicompost, T4 = 50% NPKS (RDF), T5 = 100% NPKS (RDF), T6 = 2 t ha-1 vermicompost + 50% NPKS (RDF), T7 = 4 t ha-1 vermicompost + 50% NPKS (RDF), T8 = 6 t ha-1 vermicompost + 50% NPKS (RDF), T9 = 2 t ha-1 vermicompost + 100% NPKS (RDF), T10 = 4 t ha-1 vermicompost + 100% NPKS (RDF) and T11 = 6 t ha-1 vermicompost + 100% NPKS (RDF). The experiment was laid out in Randomized Complete Block Design (RCBD) with 12 treatment combinations having three replications. Data on different growth and yield parameter of garlic were recorded and significant variation was recorded for different treatments. Plant height and number of leaves plant-1 value of garlic was recorded to be the maximum from treatment T10 (4.00 t ha-1 vermicompost + 100% NPKS (RDF)) at different days after sowing (DAS). But, the highest bulb diameter (3.32 cm), the longest clove (3.44 cm), the highest bulb length (2.43 cm), the maximum number of cloves bulb-1 (21.25), the maximum fresh weight of bulb (35.11 g), the maximum dry weight of bulb (4.95 g), the highest fresh clove weight (6.93 g), the maximum dry clove weight (1.89 g), the maximum fresh weight of leaves plant-1 (25.31 g), the maximum dry weight of leaves (3.31 g), the highest bulb yield plot-1 (1.45 kg) and the maximum yield of garlic (14.53 t ha-1) was recorded from T11 (6.00 t ha-1 vermicompost + 100% NPKS (RDF) treatment
Sensory Quality and Stability of Smoked Mackerel Fish (Scromber scombrus) Stored for 20 Days as Affected by Ginger Paste Application
No full textBackground and Objective: This study determined the effect of ginger paste at different concentration of 1-4% on the stability and sensory quality of hot smoked mackerel (Scromber scombrus) fish stored at 28 ± 20C for 20 days.
Materials and Methods: Frozen fish samples were thawed, cut, eviscerated, cleaned and dipped in 75% brine, for 3 minutes. Cleaned and ground ginger roots pastes were applied to the fish at 0%, 1, 2, 3, 4% per weight of fish sample. The fish samples were then smoked at 80-850C for 5 hours, cooled and stored at room temperature (28±20C) for 20 days. Physical, chemical, microbiological and sensory evaluations of fish samples were determined using standard methods and data generated were statistically analyzed. Untreated sample served as control.
Results: The results showed that samples treated with 4% ginger paste had the lowest TBA (0.301 mg MDA/kg), peroxide (10.4 mEq/kg) and mold count (3.0×102cfu/g) while the highest TBA (0.548 mg MDA/kg), PV(23.67 mEq/kg) and mold count (8.5×102cfu/g) values were obtained in the control.
Conclusion: Results of this research indicate that samples treated with ginger were microbiologically more stable than the control samples as these had longer shelf-life and no visible mold growth, during the storage period. Lipid oxidation was drastically reduced in ginger treated samples. Gingerol was the active ingredient responsible for low mold count and low PV and TBA values. Sensory evaluation study revealed a general preference for ginger-treated products with samples treated with 4% ginger paste having the best acceptance
Seed Priming’s Effectiveness in Improving Okra Germination and Seedling Growth
No full textSeed priming is a pre-sowing seed treatment technique that enables the seed to emerge fast, raise vigor, and increase yield potential. Field research was done to evaluate the efficacy of seed priming on germination and seedling growth of okra in Nawalpur, Nepal. The experiment was laid out in a Randomized completely blocked design (RCBD) from May to June 2020. Open-pollinated variety Arka anamika with four treatments (T1; priming with tap water for 24 hours, T2: priming with hot water at 500c for 5 minutes, T3: priming with cow’s urine at 2% concentration for 3 hours, and T4: priming with NaCl at 3% concentration for 12 hours) was evaluated in a Randomized Complete Block Design that included five replications for each treatment. The germination study was done for 10 days after sowing whereas the seedling growth parameter was done after germination up to 15 DAS. The result of the study showed that the highest germination percentage (72%), seed vigor (1451.00 cm), and plant height (9.19 cm) was observed in seed primed with hot water. Similarly, the lowest mean germination time MGT (1.66 days) and highest shoot length (10.68 cm) were observed in seeds primed with NaCl. Overall, seed priming with hot water and NaCl were found effective to ameliorate germination and seedling growth in okra under field conditions in Nawalpur
Design, Development and Performance Evaluation of a Paddy Rice Parboiling System
No full textThis study aimed to the development of a device for improve on parboiling techniques for rice farmers in Cameroon. The design and construction were carried out using an empty 0.2 m³ metal oil drum for the parboiler, which is made up of the soaking (0.1585 m³) and steaming (0.0919 m³) chambers with capacities of 0.1585 m³ and 0.0919 m³, respectively. The two chambers were divided by a perforated floor of 0.26 m². The performance of the developed parboiling device were compared with those traditional and industrial methods of parboiling. A water uptake test was carried out and a panel subjective test was used to compare the sensory and cooking quality of the rice for the developed parboiler, traditional and industrial parboiling methods. Results from this study showed that the developed parboiler used 2.5 kg of firewood to parboil 50 kg of rice in 2 hours 15 minutes at a soaking and steaming temperatures of 90 and 95°C respectively. The traditional parboiler used 9.8 kg of wood to parboil 50 kg of rice in 3 hours at a steaming temperature of 105°C. Panels’ assessment showed that the quality of rice parboiled with the developed parboiler was good compared to the traditional and industrial methods. Overall results showed a significant improvement, less time of operation and a cheaper cost using the developed parboiler. This study concluded that there is no significant difference in the water uptake of the rice parboiled using the three parboilers at varying temperatures (P = .05). This developed parboiler is 5.4 times more efficient and 4 times greater in its construction cost than the traditional one. Local materials were valorized and the device was improved by the stove and the parboiler accessories which most parboiling devices do not have
Valorization of Tiger Nuts (Cyperus esculentus) Sourced from Cameroon in Yoghurt Production
No full textTiger nuts are one of the healthy sources to substitute for many consumer products such as cow milk and gluten. This study aimed to enhance the use of tiger nuts (Cyperus esculentus) as main raw material in the production of yoghurt. Phytochemical analyses were carried out and sensory parameters were evaluated. 1 kg of tiger nuts followed chronological steps to produce 2 liters of milk. These steps were: sorting and weighing, soaking, grinding using a blender, filtration through a polyethylene filter, pasteurization, packaging and filling at hot in polyethylene bottles then rapid cooling. The resulting milk went through a process to produce 2 liters of tiger nuts yoghurt. This process consisted of the following steps: pasteurization, cooling, inoculation, mixing and homogenization using a spatula, incubation 6 hours, packaging and storage. Tiger nuts yoghurt was served chilled to untrained panelists for sensory analyses. The results of this study showed that 100 g of tiger nuts yoghurt contain 4.4±0.1 g protein, 1.9±0.06 g fat, 5.7±0.0 pH, 3.7±0.07 g sugar, 1.3±0.02 g fiber, 140±3.00 mg potassium, 126±2.00 mg calcium, 12.1±0.70 mg magnesium, 43±1.00 mg sodium, 0.40±0.01 mg zinc, 176±1.00 mg phosphorus, 0.001±0.1 mg vitamin A and 0.3±0.00 mg vitamin C. The overall acceptability of yogurt showed that 35% of panelists like the product very much while, 65% moderately like the product; this indicates that the product is highly valued. In order to improve the value addition of tiger nuts, the optimization of tiger nuts milk extraction can be done using a machine
Effects of Burning Crop Residues and Drenched the Soil with Water on the Populations of the Bacteria, Thiobacillus spp. and the Fungus, Trichoderma spp. in the Open Fields
No full textBurning crop residues and/or drenched fields with water is one of the most common methods for controlling weeds and plant diseases in Iraq that farmers use after the wheat and barley harvest season every year. It is known that the soil contains many microorganisms that coexist with the roots of plants, such as fungi and symbiotic bacteria. This study aimed to show the effect of soil burning harvest residues or drenched with water on the population density of Trichoderma spp. fungus and Thiobacillus spp. bacteria. The results of the experiment showed that the burning process negatively affects the population density of microorganisms in the soil, which live at a level of 10 cm below the soil surface. The results indicated that there was a clear and significant difference between the treatments, like the burning of harvest residues or drenched of the soil, which reduced the population density of the tested microorganisms in the experiments
Water, Energy, Food and Environment Nexus in Six Irrigation Districts from the Spanish Duero Basin
No full textBackground and Objective: Irrigated agriculture is a key factor to foster crop production and the agribusiness sector. It also contributes to develop rural areas and maintain the population in Spanish rural villages. However, water resources are not always available to fulfill crop water requirements when needed. In addition, the Spanish Plan for modernization of hydraulic irrigation infrastructures (2000) has increased energy consumption and drastically has raised the energy cost in the last five years. Natural environment in irrigated areas has modified and the application of agrochemicals and pesticides, together with aquifer’s over exploitation, have degraded groundwater quality and have extinct river fishes. In the one hand, the European, National and Regional Normative on ecosystems requirements and services, must be met. On the other hand, farmers want to stay in the rural areas as long as their gross income be higher than the farming’ expenses. Likewise, climate change predictions in semi and arid areas foresee an increase in temperature, which will increase crop water needs, and droughts’ increase. Duero is the second largest Spanish river which supplies water to a larger and depopulated area where agriculture is the major economic sector. The irrigated area has doubled in the last fifteen years and irrigation consumes 85% of total water resources at present. Perspectives for the near future highlight the need to foster rural development and settle population. The challenge ahead is to maintain irrigation but tackling the issues on water scarcity, energy prices and fertilizer cost. This work is aimed at providing some clues on the water-energy-food-ecosystem nexus in rural areas of the Duero basin.
Methodology: Six Duero irrigation districts (ID) (Adaja, Tordesillas, Aranda-Tordesillas, Tordesillas-Zamora, Villalar de los Comuneros and Carracillo) have been selected and the study focuses on the evolution of water and energy consumption, as well as the main crops production, the ecosystems’ status and the major municipalities population trends across the IDs, from 2010 to 2020.
Results and Conclusion: The annual average water supply was different among IDs; the highest value corresponded to “Tordesillas” (6895 m3/ha) and “Adaja” (6287 m3/ha). The energy consumption was very high in all IDs. Likewise, the highest water productivity and total gross income indices corresponded to potato and sugar beet and the lowest to barley and sunflower. The total production costs in the last two crops were higher than the gross income and consequently, it would result in economic losses in the case of subsidies lack. The population in the main municipalities of the six IDs has decreased in the study period and does not meet the goal of the Spanish Plan for modernizing irrigation systems of maintaining/increasing population in rural areas. The results would be a valuable tool to develop sustainable solutions (at regional scale) for fair and sustainable sharing food production resources that will affect the water, energy, food and ecosystem (WEFE) nexus