Uganda Journal of Agricultural Science (UJAS)
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Vicine and Convicine. the Favic and Egg Weight Depressing Factors in Faba beans Vicia faba L.) - A Review
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Recent Advances in Solanum Potato Improvement In Uganda
Get PDFThe paper reviews the major production constraints for extension of potato production and the role of potato as an import.ant food a op. Breeding techniques to develop tropical potato varieties with higher yield, wider adaptability, and better resistance to late blight and bacterial wilt are discussed. Genotypes, 381381.20, 374080.5-PJ, 575049-CEW 69.1and381379.9 have been Identified in different stages of assessment for high yield, disease resistance and drought tolerance. True Potato Seed (TPS) both as seedling tubers and transplants seems to be a promising alternative to costly tuber seed production. TPS progenies exhibited better resistance to both late blight and bacterial wilt than the conventional seed tubers. Viable, commercial seed schemes and appropriate low cost storage methods are discussed. These tedlnologicaJ advances could have far-reaching effects in stabilising potato yields
Methionine in Velvet Bean (Mucuna pruriens) Based Broiler Starter Diets and Bean Influence on Finishing Broilers
Get PDFThe performance of broiler chicks fed starter diets containing 30% raw or heat treated, and 20% heat treated velvet beans with varying levels of methionine was determined. The influence of varying levels of heat treated velvet beans on growth and carcass characteristics of finishing broilers was also investigated. There was no beneficial effect of adding methionine to broiler starter diets containing 30 % raw or heat treated velvet beans. Addition of methionine to starter diets containing 20% heat treated velvet beans significantly (P < 0.05) improved weight gain. Optimal performance was achieved with birds consuming the diet containing 0.2 % added methionine. The content of total dietary methionine and sulphur amino acids were 0.66 and 1.0% respectively. When heat treated and added at levels up to 20 % of the diet, velvet beans proved to be a good source of protein for finishing broilers. Addition of 30% heat treated velvet beans to a finisher diet, however, decreased (P < 0.05) weight gain and increased (P < 0.05) carcass yield
Prevalence of Finger Millet Diseases in Kaberamaido Subcounty, Soroti District, Uganda
Get PDFA survey of finger millet (Eleusine coracana) diseases was conducted in Kaberamaido subcounty, Soroti district, Uganda, in 1984. Three diseases, namely finger millet blast (Pyricularia gris~a), tar spot. (Phyllachora eleusines) and sclerotium wilt (Sclerodum rolsfii) were prevalent on all the cultlvars grown in the area. Tar spot and sclerotium wilt were of little economic significance but neck and head blast infections caused up to 10.8 % loss in seed yield. Of the four common cul ti vars of finger millet grown in the area - Emiroit, Ebaati (late maturity, with large leaves and open fingers), Okwe~ and Ekama (early maturity, with small leaves and closed fingers) - Ebaati was the most susceptible and Ekama the least susceptible to blast
Correlation of Product Quality of Extruded Sorghum Products to Extent of Starch Gelatinization
Get PDFA comparison was made of extrudes made from pure sorghum flour (Ll87), wheat flour (biscuit) andcomposites of the two flours containing various percentages of sorghum. The different parameterswhich were contrasted included expansion and density, mechanical strength (shear) and colour. Correlation of these properties to the extent to which starch was gelatinized at the extrusion temperature was made. Amount of gelatinized starch was monitored by Direct Scanning Calorimetry (D.S.C) in conjunction with Scanning Electron Microscopy (S.E.M). Results indicated that there is a direct relationship between extent of product expansion and extent of gelatinization, loss of shear with extent of gelatini1..a tion; increase in expansion with increased moisture content for sorghum products and-decrease of colour (tannin content) with increased gelatinization. The ability of wheat and sorghum to gelatinize atdifferent temperatures was identified as the main setback to production of good composite extrudes