Simplex lattice mixture design was utilized to optimize high caloric and acceptable energy bars. Fourteen formulations of injera were produced from flour blends of high quality cassava flour (0–100%), toasted bambara groundnut (0–100%) and roasted cashew kernel(0–100%).The study was carried out to evaluate the effect of varying the proportions of the independent variables on these dependent variables (proteins, fats, carbohydrate) and general acceptability qualities of the energy bars. Proteins, Fats and Carbohydrates were indicators of the calorie values of these energy bars. Mixture response surface methodology was used to model the proteins, fats, carbohydrates and general acceptability with single, binary and ternary combinations of high quality cassava flour, toasted bambara groundnut and roasted cashew kernel flours. The effect of variation in levels of cassava, bambara groundnut and cashew kernel flours on the fats, proteins, carbohydrates and general acceptability of the formulated energy bars were adequately predicted with regression equation. The statistical adequacy of the generated polynomial equation of the responses was checked using the following indices: F-value at p0.05, coefficient of determination R2, Adj. R2, lack of fit, and coefficient of variation (CV). Optimization suggested energy bars containing 61.40 % high quality cassava flour, 0.00 % bambara groundnut flour and 38.6 % cashew kernel flour as the best proportion of these components with a desirability of 0.775. Numerical optimization indicated that better sensory and high calorific qualities are directly related with the proportion of cassava flour, bambara groundnut flour and cashew kernel flour respectively. The optimum blends as validated showed a close relationship between the predicted and experimental values.
Study of Intake, Growth and Nutrient Utilization of Growing Bulls Fed Forages...IJEAB
The study was conducted to rank Napier, jumbo, maize and rice straw on the basis of their yield, production cost, nutritional value and productivity of native growing bulls. Thirty native bulls (Bos indicus) of 135 (+28/-28) kg live weight (LW) were randomly allocated to five treatments in a completely randomized design and fed silage of maize (Zea mays; Hybrid, PG-1000), jumbo (Sorghum bicolor; Hybrid Sugar graze), Napier (Pennisetum perpureum; hybrid) and urea molasses straw of whole straw (UMS-WS) and UMS of stover (UMS-S) for a period of 90 days. The dry matter (DM) intake of Napier, jumbo, maize, UMS-WS and UMS-S was 2.08, 1.79, 2.01, 1.92 and 2.08 % LW, respectively which differed significantly (P<0.01).><0.01)><0.01) in bulls fed maize silage (273.3 g/d) followed by Napier silage (81.4 g/d), UMS-S (75.3 g/d), jumbo silage (39.9 g/d) and UMS-WS (39.6 g/d). Considering the cost of beef production, maize may be ranked on the top followed by Napier, jumbo, UMS-S and UMS-WS, respectively which may be taken in profitable beef production system.
Animal nutrition approaches for profitable livestock operations and sustainab...ILRI
Presented by Blümmel, M.1, Garg, M.R.,2 Jones, C.1, Baltenweck, I.1 and Staal, S. at the Indian Animal Nutrition Association XI Biennial Conference, Patna, India, 19-21 November 2018
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Performance Evaluation of a Developed Grain Milling MachineAZOJETE UNIMAID
A locally developed grain milling machine was evaluated using maize (Sammaz - 12 variety) and millet (Lake Chad Dwarf variety) at different moisture range of 8.3% to 24.6% and 6.4% to 27.2% (db) respectively. The performance indices considered for the evaluation of the machine were milling efficiency, machine efficiency and milling rate. The results obtained were subjected to statistical analysis. The results showed that all the parameters evaluated decreased with increase in moisture content for both grains used in testing evaluating the performance of the machine. It was found that, the milling efficiency and milling rate decreased from 86.3% to 40% and 20.4 to 12.5kg/h for maize respectively and 89% to 26.6% and 23.4kg/h to 12.1kg/h for millet respectively as the moisture content was increased. Statistical analysis showed significant (P < 0.05) differences between the crop moisture content and milling efficiency and machine efficiency. The milling rate was not significantly affected by the moisture content for both grains used in the study.
Study of Intake, Growth and Nutrient Utilization of Growing Bulls Fed Forages...IJEAB
The study was conducted to rank Napier, jumbo, maize and rice straw on the basis of their yield, production cost, nutritional value and productivity of native growing bulls. Thirty native bulls (Bos indicus) of 135 (+28/-28) kg live weight (LW) were randomly allocated to five treatments in a completely randomized design and fed silage of maize (Zea mays; Hybrid, PG-1000), jumbo (Sorghum bicolor; Hybrid Sugar graze), Napier (Pennisetum perpureum; hybrid) and urea molasses straw of whole straw (UMS-WS) and UMS of stover (UMS-S) for a period of 90 days. The dry matter (DM) intake of Napier, jumbo, maize, UMS-WS and UMS-S was 2.08, 1.79, 2.01, 1.92 and 2.08 % LW, respectively which differed significantly (P<0.01).><0.01)><0.01) in bulls fed maize silage (273.3 g/d) followed by Napier silage (81.4 g/d), UMS-S (75.3 g/d), jumbo silage (39.9 g/d) and UMS-WS (39.6 g/d). Considering the cost of beef production, maize may be ranked on the top followed by Napier, jumbo, UMS-S and UMS-WS, respectively which may be taken in profitable beef production system.
Animal nutrition approaches for profitable livestock operations and sustainab...ILRI
Presented by Blümmel, M.1, Garg, M.R.,2 Jones, C.1, Baltenweck, I.1 and Staal, S. at the Indian Animal Nutrition Association XI Biennial Conference, Patna, India, 19-21 November 2018
Effect of cooking temperature on some quality characteristic of Almond milkSkyfox Publishing Group
Processing of almond was done at different temperatures (80, 90, 100 and 110°C), to produce almond milk samples (A, B,
C and D). The almond milk sample (C) processed at normal boiling temperature (100°C) kept as reference standard. Using different
standard analytical methods, almond milk were analyzed for physiochemical, microbiological, and sensory attributes. Due to increase in
temperature the crude fat and moisture content decreased significantly (p<0.05)><0.05)><0.05) from 2.24-1.33×103 CFU/ml for sample A to D processed at 80-110°C, while yeast and mold from 1.22-0.35×102 CFU/ml.
The mean value score awarded to all sensory attributes increase from A to C but decrease in D. Almond milk products were acceptable,
highest acceptability score (8.33) awarded to milk sample C processed at 100°C followed by samples B, A and D. Processing of almond
milk at 100°C provide the better milk product with all measured characteristics suggested for almond milk processing.
Performance Evaluation of a Developed Grain Milling MachineAZOJETE UNIMAID
A locally developed grain milling machine was evaluated using maize (Sammaz - 12 variety) and millet (Lake Chad Dwarf variety) at different moisture range of 8.3% to 24.6% and 6.4% to 27.2% (db) respectively. The performance indices considered for the evaluation of the machine were milling efficiency, machine efficiency and milling rate. The results obtained were subjected to statistical analysis. The results showed that all the parameters evaluated decreased with increase in moisture content for both grains used in testing evaluating the performance of the machine. It was found that, the milling efficiency and milling rate decreased from 86.3% to 40% and 20.4 to 12.5kg/h for maize respectively and 89% to 26.6% and 23.4kg/h to 12.1kg/h for millet respectively as the moisture content was increased. Statistical analysis showed significant (P < 0.05) differences between the crop moisture content and milling efficiency and machine efficiency. The milling rate was not significantly affected by the moisture content for both grains used in the study.
Site Effects on Energy, Phytonutrients and Anti-Nutrient Contents of Ruminant...Premier Publishers
Feed constitutes about 80% of the total livestock production cost in Nigeria. The problem is more critical during the dry season more especially for ruminants. This study was conducted to determine the effect of location on chemical composition of sugarcane peels as animal feed in Kano State, Nigeria. The three sugarcane peel samples used for the study were from three different locations namely; Kano, Kaduna and mixed sugarcane peel (Kano and Kaduna). Known weights of the peels were sun dried and determined in the laboratory for proximate, energy, pH and phytonutrients. Results showed that ether extract, nitrogen-free extract, and dry matter were influenced by the location. Energy values (3891. 34 – 4037.53kcal/kg) were also affected (P< 0.05) by location of the sugarcane peels meal. Crude protein (6.02 – 8.20%), crude fiber (29.99 – 30.22%) and ash were not significantly affected (P > 0.05) by location. The cellulose, hemicelluloses, NDF, ADF, and ADL of sugarcane peels meal were all significantly (P <0.05) affected by the location. The pH values (6.38 – 6.67) were significantly affected (P < 0.05) by location. The phytonutrients of all the components were not significantly affected (P > 0.05) by the location. Based on these findings, sugarcane peels meal from all the locations can serve as an alternative feed ingredient for ruminants, since the peels contained substantial amount of energy and protein. However, the peels meal can also be safe for ruminants’ feedings because it contained small amounts of anti-nutritional factors.
Combining ability of inbred lines in quality protein maize (QPM) for varietal...Premier Publishers
Information on the combining ability of elite germplasm is essential to maximize their use for variety development. Sixty-six F1 crosses resulted from diallel crosses of 12 QPM inbred lines and two standard checks BHQP542 and Melkassa6Q were evaluated to determine general (GCA) and specific (SCA) combining ability for yield and yield related traits using alpha-lattice design with two replications during the 2013 cropping season at Mechara. Analysis of variance showed that mean squares due to entries were significant for most traits studied, indicates existence of variability among the materials. Mean squares due to crosses and crosses versus checks were also significant for most studied traits. GCA and SCA mean squares revealed highly significant (p<0.01) differences for grain yield and most yield related traits. Inbred lines P1, P3 and P12 were good general combiners as the lines showed significant and positive GCA effects for grain yield. Among the crosses, P2 x P11 and P6 x P8 manifested positive and significant SCA effects for grain yield, indicating high yielding potential of the cross combinations. In general, this study identified inbred lines and hybrid combinations that had desirable expression of important traits which will be useful for the development of high yielding varieties.
Evaluation of promising lines in rice ( O r y z a s a t i v a L.) to agronomi...Galal Anis, PhD
A field experiment was conducted during the period 2014 and 2015 at the farm of Rice Research and Training Center, Sakha, kafr el-sheikh, Egypt for evaluation the performance of promising lines in rice to agronomic and genetic performance under Egyptian conditions. Results revealed that the Giza 179 produced the highest grain yield (5.44 kg/5m2) followed by the promising line GZ9461-4-2-3-1 (5.26 kg/5m2) and the commercial variety Giza 178 (5.07 kg/5m2). Analysis of variance revealed significant differences among genotypes for all traits. The high genotypic coefficient of variability (gcv) and phenotypic coefficient of variability (pcv) recorded for number of filled grains/panicle indicate the existence of wide spectrum of variability for this trait and offer greater opportunities for desired trait through phenotypic selection. The phenotypic variance was higher than the corresponding genotypic variance for traits. Estimation of heritability ranged from 49.16% to 99.52% for number of panicle/plant and duration traits, respectively. High heritability coupled with high genetic advance was observed for growing period and plant height and indicate the lesser influence of environment in expression of these traits and prevalence of additive gene action in their inheritance hence, amenable of simple selection. The promising rice lines GZ9461-4-2-3-1 and GZ10147-1-2-1-1 performed better as compared with the commercial variety. Selection of these traits would be more effective for yield improvement in rice and these promising lines would be more valuable materials for breeders engaged in the development of high yielding cultivars.
TEST CROSS PERFORMANCE AND COMBINING ABILITY OF QUALITY PROTEIN MAIZE (ZEA MA...Premier Publishers
The present study was conducted to assess the performance of test cross hybrids and estimate the combining ability of highland maize inbred lines for grain yield and yield-related traits. 40 crosses generated by crossing twenty lines with two testers and two genetic checks were evaluated using alpha lattice design with two replications at Ambo and Kulumsa agricultural research centers in 2019 main cropping season. Analyses of variances showed significant mean squares due to crosses for all studied traits that indicated genetic variation among the materials. GCA mean square due to lines showed significant differences for all traits. Similarly, GCA mean square due to testers was significant for all traits except anthesis-silking interval, while SCA mean squares were significant only for grain yield and number of ears per plant. Inbred lines viz., L7, L13, L5, L2 and L18 were good general combiners for yield and yield attributing characters. Tester CML159 was high combiner for grain yield than CML144. Among the hybrids, L5 x T1, L18 x T1 and L12 x T1 exhibited high mean values over checks and highest SCA effects for yield and yield attributing traits, thus could be used for further use in the breeding and cultivar development process.
Digestibility level of cacao waste fiber fraction fermented with indigenous m...AI Publications
Ruminant sheep from forage and legumes, which has linited avabiility due to the shift inproductive land for grass and legumes, which have been widely used for housing and business. Research purposes; To see the digestibility level of the fiber fraction from cacao waste fermented with indigenic microorganisms in sheep. Research hypothesis: Increased digestibility of cacao waste fiber fraction fermented with indigenous microorganisms. Benefits of Research: The results of this study can reduce the waste problem cacao can be used as the building blocks for livestock rations ruminant by breeders.Material and Methods: This study used sheep as much as 16 tails whose age 6-12 months, the sheep will be sorted by weight, ration treatment consisted of four, namely; A = Concentrate (40%) + forage (60%), B = Concentrate (40%) + Grass (30%) + Lives fermentation (LF) (30%), C = Concentrate (40%) + Grass (30%) + rind cocoa Fermentation(RCF)( 30%), D = Concentrate( 40%) + Grass (30%) + (15%) LF+ RCF (15%). Variable research is weight gain, consumption of fiber fraction and the fiber fraction Digest. The results of the study are incressing weight of sheep ranged from 56.052 to 71.315 g / head / day with MD consumtion ranged from 289.78 to 359.00, from 129.02 to 160.22 NDF, ADF -115.42 84.29 grams / head / day and digestibility of MD ranged from 59.16 to 60.62%, 34.187 to 55.67 NDF, ADF 26.00 to 48.46. Conclusion: The waste cacao fruit can promote the growth of sheep are seen in terms of the fiber fraction. Suggestion; Giving the Waste cacao fruit in the diet in order to be improved.
Effect of dietary fibers from mango peels and date seeds on physicochemical p...IJMREMJournal
The present study aims at evaluating effects of dietary fibers of Mango peels (MP) and Date seeds (DS) on the
quality of Arabic bread (AB). MP was added at two levels (2% and 4%) and DS were at 4% and 6%, based on
flour weight. Results showed that DS is considered as a good source of dietary fiber compared to MP. Also, it was
found that MP at different levels improved the overall quality of AB. An adaptive neuro-fuzzy inference system
(ANFIS) is used to study the properties AB with the different proportions of mango peel (M) and dates seed (D)
as inputs, and two output properties (crust color CC and crumb texture CT). Experimental validation runs were
conducted to compare the measured values and the predicted ones. The comparison shows that the adoption of
this neuro- modeling technique (i.e., ANFIS) achieved a satisfactory prediction accuracy of about 85%
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
Quality Characteristics, Phenotypic correlations and Principal Component Anal...Agriculture Journal IJOEAR
The aim of this study was to characterize indigenous chicken eggs and create an inventory that will set a base for designing breeding programs to improve egg quality traits. 338 eggs of mixed breeds of indigenous chickens from small scale farmers in Lusaka were collected and used in this study. A number of external and internal traits were measured manually. The eggs had a weight of 49±0.44g with a length of 54.55mm and 40.31mm wide. Other traits measured included egg shell weight and length, with the egg shell accounting for 12.78% of the total weight of the egg. The egg albumin and egg yolk weighed 26.21g and 16.55g respectively. The egg weight positively correlated with all the traits studied. A principal component analysis on these traits extracted three principal components that accounted 75.80%. The diversity shown by these eggs shows a huge potential for improvements of egg quality characteristics through proper selection and breeding.
Introduction
The aim of this study is to describe the effect of Water Hyacinth (WH) as a substitution for Complete Feed (CF) in the society sheep farming, especially on the production performance.
Material and Methods
The methodology used was randomized block design with four treatments and four blocks. The treatment consisted of WH 0 (0% WH + 100% CF), WH 15 (15% WH + 85% CF), WH 30 (30%WH + 70% CF), and WH 45 (45% WH + 55% CF).
Result and Discussion
All the data were analyzed using analysis of variance and least significant difference. The result showed that the most less economical was 45% water hyacinth utilization and 55% complete feed by feed intake (DM = 84.73 g/W0.75/h/d, CP = 11.80 g/W0.75/h/d, and TDN = 44.07 g/W0.75/h/d); digestible (DM = 51.45%, and OM = 50.91%); daily gain of 109.17 g/h/d; feed conversion 6.75; and feed cost per gain is Rp 7.060.05 /g.
IJERA (International journal of Engineering Research and Applications) is International online, ... peer reviewed journal. For more detail or submit your article, please visit www.ijera.com
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Site Effects on Energy, Phytonutrients and Anti-Nutrient Contents of Ruminant...Premier Publishers
Feed constitutes about 80% of the total livestock production cost in Nigeria. The problem is more critical during the dry season more especially for ruminants. This study was conducted to determine the effect of location on chemical composition of sugarcane peels as animal feed in Kano State, Nigeria. The three sugarcane peel samples used for the study were from three different locations namely; Kano, Kaduna and mixed sugarcane peel (Kano and Kaduna). Known weights of the peels were sun dried and determined in the laboratory for proximate, energy, pH and phytonutrients. Results showed that ether extract, nitrogen-free extract, and dry matter were influenced by the location. Energy values (3891. 34 – 4037.53kcal/kg) were also affected (P< 0.05) by location of the sugarcane peels meal. Crude protein (6.02 – 8.20%), crude fiber (29.99 – 30.22%) and ash were not significantly affected (P > 0.05) by location. The cellulose, hemicelluloses, NDF, ADF, and ADL of sugarcane peels meal were all significantly (P <0.05) affected by the location. The pH values (6.38 – 6.67) were significantly affected (P < 0.05) by location. The phytonutrients of all the components were not significantly affected (P > 0.05) by the location. Based on these findings, sugarcane peels meal from all the locations can serve as an alternative feed ingredient for ruminants, since the peels contained substantial amount of energy and protein. However, the peels meal can also be safe for ruminants’ feedings because it contained small amounts of anti-nutritional factors.
Combining ability of inbred lines in quality protein maize (QPM) for varietal...Premier Publishers
Information on the combining ability of elite germplasm is essential to maximize their use for variety development. Sixty-six F1 crosses resulted from diallel crosses of 12 QPM inbred lines and two standard checks BHQP542 and Melkassa6Q were evaluated to determine general (GCA) and specific (SCA) combining ability for yield and yield related traits using alpha-lattice design with two replications during the 2013 cropping season at Mechara. Analysis of variance showed that mean squares due to entries were significant for most traits studied, indicates existence of variability among the materials. Mean squares due to crosses and crosses versus checks were also significant for most studied traits. GCA and SCA mean squares revealed highly significant (p<0.01) differences for grain yield and most yield related traits. Inbred lines P1, P3 and P12 were good general combiners as the lines showed significant and positive GCA effects for grain yield. Among the crosses, P2 x P11 and P6 x P8 manifested positive and significant SCA effects for grain yield, indicating high yielding potential of the cross combinations. In general, this study identified inbred lines and hybrid combinations that had desirable expression of important traits which will be useful for the development of high yielding varieties.
Evaluation of promising lines in rice ( O r y z a s a t i v a L.) to agronomi...Galal Anis, PhD
A field experiment was conducted during the period 2014 and 2015 at the farm of Rice Research and Training Center, Sakha, kafr el-sheikh, Egypt for evaluation the performance of promising lines in rice to agronomic and genetic performance under Egyptian conditions. Results revealed that the Giza 179 produced the highest grain yield (5.44 kg/5m2) followed by the promising line GZ9461-4-2-3-1 (5.26 kg/5m2) and the commercial variety Giza 178 (5.07 kg/5m2). Analysis of variance revealed significant differences among genotypes for all traits. The high genotypic coefficient of variability (gcv) and phenotypic coefficient of variability (pcv) recorded for number of filled grains/panicle indicate the existence of wide spectrum of variability for this trait and offer greater opportunities for desired trait through phenotypic selection. The phenotypic variance was higher than the corresponding genotypic variance for traits. Estimation of heritability ranged from 49.16% to 99.52% for number of panicle/plant and duration traits, respectively. High heritability coupled with high genetic advance was observed for growing period and plant height and indicate the lesser influence of environment in expression of these traits and prevalence of additive gene action in their inheritance hence, amenable of simple selection. The promising rice lines GZ9461-4-2-3-1 and GZ10147-1-2-1-1 performed better as compared with the commercial variety. Selection of these traits would be more effective for yield improvement in rice and these promising lines would be more valuable materials for breeders engaged in the development of high yielding cultivars.
TEST CROSS PERFORMANCE AND COMBINING ABILITY OF QUALITY PROTEIN MAIZE (ZEA MA...Premier Publishers
The present study was conducted to assess the performance of test cross hybrids and estimate the combining ability of highland maize inbred lines for grain yield and yield-related traits. 40 crosses generated by crossing twenty lines with two testers and two genetic checks were evaluated using alpha lattice design with two replications at Ambo and Kulumsa agricultural research centers in 2019 main cropping season. Analyses of variances showed significant mean squares due to crosses for all studied traits that indicated genetic variation among the materials. GCA mean square due to lines showed significant differences for all traits. Similarly, GCA mean square due to testers was significant for all traits except anthesis-silking interval, while SCA mean squares were significant only for grain yield and number of ears per plant. Inbred lines viz., L7, L13, L5, L2 and L18 were good general combiners for yield and yield attributing characters. Tester CML159 was high combiner for grain yield than CML144. Among the hybrids, L5 x T1, L18 x T1 and L12 x T1 exhibited high mean values over checks and highest SCA effects for yield and yield attributing traits, thus could be used for further use in the breeding and cultivar development process.
Digestibility level of cacao waste fiber fraction fermented with indigenous m...AI Publications
Ruminant sheep from forage and legumes, which has linited avabiility due to the shift inproductive land for grass and legumes, which have been widely used for housing and business. Research purposes; To see the digestibility level of the fiber fraction from cacao waste fermented with indigenic microorganisms in sheep. Research hypothesis: Increased digestibility of cacao waste fiber fraction fermented with indigenous microorganisms. Benefits of Research: The results of this study can reduce the waste problem cacao can be used as the building blocks for livestock rations ruminant by breeders.Material and Methods: This study used sheep as much as 16 tails whose age 6-12 months, the sheep will be sorted by weight, ration treatment consisted of four, namely; A = Concentrate (40%) + forage (60%), B = Concentrate (40%) + Grass (30%) + Lives fermentation (LF) (30%), C = Concentrate (40%) + Grass (30%) + rind cocoa Fermentation(RCF)( 30%), D = Concentrate( 40%) + Grass (30%) + (15%) LF+ RCF (15%). Variable research is weight gain, consumption of fiber fraction and the fiber fraction Digest. The results of the study are incressing weight of sheep ranged from 56.052 to 71.315 g / head / day with MD consumtion ranged from 289.78 to 359.00, from 129.02 to 160.22 NDF, ADF -115.42 84.29 grams / head / day and digestibility of MD ranged from 59.16 to 60.62%, 34.187 to 55.67 NDF, ADF 26.00 to 48.46. Conclusion: The waste cacao fruit can promote the growth of sheep are seen in terms of the fiber fraction. Suggestion; Giving the Waste cacao fruit in the diet in order to be improved.
Effect of dietary fibers from mango peels and date seeds on physicochemical p...IJMREMJournal
The present study aims at evaluating effects of dietary fibers of Mango peels (MP) and Date seeds (DS) on the
quality of Arabic bread (AB). MP was added at two levels (2% and 4%) and DS were at 4% and 6%, based on
flour weight. Results showed that DS is considered as a good source of dietary fiber compared to MP. Also, it was
found that MP at different levels improved the overall quality of AB. An adaptive neuro-fuzzy inference system
(ANFIS) is used to study the properties AB with the different proportions of mango peel (M) and dates seed (D)
as inputs, and two output properties (crust color CC and crumb texture CT). Experimental validation runs were
conducted to compare the measured values and the predicted ones. The comparison shows that the adoption of
this neuro- modeling technique (i.e., ANFIS) achieved a satisfactory prediction accuracy of about 85%
Particle Size Distribution, Rheological and Pasting Properties of Wheat, Anch...Premier Publishers
Flour is a major ingredient in the majority of ready to eat snack foods, especially in bakery products. Although composite flours can be beneficial, the dough’s rheological and pasting properties play a vital role in the final quality of bakery products. This study was initiated to examine the particle size distribution, rheological and pasting property of composite wheat-anchote flour that is suitable for bakery products. The experiments were carried out by blending anchote to wheat flour with the ratio of 10,15 and 20% substitution. The pasting properties of Anchote flour included 4025.00, 1075.33, 2949.67, 2171.00 and 1095.67 cP of peak, trough, breakdown, final and set back viscosities respectively and 4.26 min of peak time as well as 70.33 0C pasting temperature. Values of the same attributes for the wheat flour were 2321.00, 299.33, 2021.67, 389.00, 91.67, 5.63 and 77.00 respectively with the relevant units indicated. Regarding the rheological properties, Anchote flour exhibited 66.61% water absorption, 7.40 min development time, 1.16 min stability time, 49.66 Farinograph Unit of mixing tolerance index and 22.66FU of farinogram quality number as compared to the values of 52.63%, 2.16 min, 5.56 min, 72.00 FU and 80.66 FU of the respective properties of wheat flour. All of these properties of composite flours were significantly (p<0.05) affected by Anchote blending ratios.
Quality Characteristics, Phenotypic correlations and Principal Component Anal...Agriculture Journal IJOEAR
The aim of this study was to characterize indigenous chicken eggs and create an inventory that will set a base for designing breeding programs to improve egg quality traits. 338 eggs of mixed breeds of indigenous chickens from small scale farmers in Lusaka were collected and used in this study. A number of external and internal traits were measured manually. The eggs had a weight of 49±0.44g with a length of 54.55mm and 40.31mm wide. Other traits measured included egg shell weight and length, with the egg shell accounting for 12.78% of the total weight of the egg. The egg albumin and egg yolk weighed 26.21g and 16.55g respectively. The egg weight positively correlated with all the traits studied. A principal component analysis on these traits extracted three principal components that accounted 75.80%. The diversity shown by these eggs shows a huge potential for improvements of egg quality characteristics through proper selection and breeding.
Introduction
The aim of this study is to describe the effect of Water Hyacinth (WH) as a substitution for Complete Feed (CF) in the society sheep farming, especially on the production performance.
Material and Methods
The methodology used was randomized block design with four treatments and four blocks. The treatment consisted of WH 0 (0% WH + 100% CF), WH 15 (15% WH + 85% CF), WH 30 (30%WH + 70% CF), and WH 45 (45% WH + 55% CF).
Result and Discussion
All the data were analyzed using analysis of variance and least significant difference. The result showed that the most less economical was 45% water hyacinth utilization and 55% complete feed by feed intake (DM = 84.73 g/W0.75/h/d, CP = 11.80 g/W0.75/h/d, and TDN = 44.07 g/W0.75/h/d); digestible (DM = 51.45%, and OM = 50.91%); daily gain of 109.17 g/h/d; feed conversion 6.75; and feed cost per gain is Rp 7.060.05 /g.
IJERA (International journal of Engineering Research and Applications) is International online, ... peer reviewed journal. For more detail or submit your article, please visit www.ijera.com
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Development of Nachos using Moringa Oleifera Drumstick , Zea Mays Maize Flour...ijtsrd
The Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, conducted the nachos study. This study demonstrates the health advantages of drumsticks, and its main objective is to create nachos that can be enjoyed by people of all ages using the same ingredients. Drumsticks contain a lot of vitamins and have antioxidant effects. For the creation of Nachos, three formulations with a control sample were created. Drumsticks were used to make nachos, they were first boiled, then chopped up, blended into a paste, and then added to boiling water with salt, baking soda, quinoa flour, and rice flour. Garlic powder, black pepper powder, and spices like chili powder for improved taste and flavor, nachos were additionally seasoned with onion powder, chat masala, and mix herbs. During the creation of the dough, different amounts of drumstick paste 20 , 30 , and 40 were added. The dough was first made into tortillas, and then it was further fried. To manufacture nachos, different formulations were prepared. The developed nachos underwent additional testing for microbiological analysis, physio chemical characteristics, and sensory evaluation. The nachos had an energy value of 534.27kcal, 2.08 moisture content, 4.84 ash content, 6.91 protein content, 53.78 carbs content, and 2.08 fat content. Sarvesh Vinayak Bhave | Prof. Nisha Wagh | Pratik Thakar "Development of Nachos using Moringa Oleifera (Drumstick), Zea Mays (Maize) Flour, Chenopodium Quinoa (Quinoa) Flour, and Oryza Sativa (Rice) Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd54003.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/54003/development-of-nachos-using-moringa-oleifera-drumstick-zea-mays-maize-flour-chenopodium-quinoa-quinoa-flour-and-oryza-sativa-rice-flour/sarvesh-vinayak-bhave
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
INNOVATIVE INITIATIVES IN PROCESSING COCOYAM INTO PACKS FOR CONVENIENCES OF W...IAEME Publication
The study was carried out to determine the innovative initiatives in packaging cocoyam flour into packs for conveniences of working women in South East Nigeria. The survey and experimental study had three research questions and two null hypotheses. The population for the study was 178 made up of 159 lecturers of Agricultural Education and 29 technologists all from South East. There was no sampling due to the small size of the population. The study was carried out in phases; the first phase made use of structured questionnaire developed from the literature reviewed for the study. The questionnaire had 29 items which were validated by three experts. Cronbach alpha method was used to determine the internal consistency of the items which yielded an overall coefficient of 0.88. Data collected by three research assistants was analyzed using mean to answer research questions one and two while ttest statistic was used to test the two null hypotheses. The items judged required in the first phase were utilized in the second phase for processing a 50kg bag of freshly harvested cormels of cocoyam (Colocasia esculenta). Two pots of soup were then prepared, one with cocoyam flour and the second with conventional cocoyam paste. These soups were presented to ten member panel (5 men and five women). Each member of the panel was given Hydonic rating scale to rate the soups. Data obtained in phase two was analyzed using mean to answer research question three. The study found out that there was no significant difference on the quantity and quality of soups prepared with cocoyam flour or taste. Based on the findings, the flour was packaged and recommended for working women to reduce their work load.
Economic Analysis of Chickpea Production in Damot Gale District, Southern Eth...Premier Publishers
The study examined determinants, resource use efficiency and profitability of smallholder chickpea production in Damot Gale district. The study employed multistage sampling to collect relevant primary data and used secondary data to substantiate the findings. A total of 146 producers selected from two administrative kebeles. Both qualitative and quantitative data were used for the study. Descriptive statistics, production function, resource use efficiency index and budgetary technique were the analytical methods employed in the study. The finding revealed that output of chickpea was influenced by plot size, fertilizer, pesticide, oxen days, level of education of the producer and the type of chickpea seed used positively and significantly. Resource use efficiency index of plot size (4.1), seed (1.3), pesticide (15.7) and oxen power (2.8) indicated the resources were underutilized while labor (-0.5) was the only over utilized resource. The study revealed the production is profitable even with resource use inefficiency. The average net revenue obtained by the typical chickpea producer was 20,377.87 birrs/ha with benefit cost ratio of 2.7. Shortage of land, pest and disease, high price of fertilizer, grain price fluctuation, high prices of improved seed and sudden drought were among important constraints of chickpea production in the study area. Thus, concerned bodies should work on policy relevant significant variables to improve the productivity, resource use efficiency and profitability of the production.
Development and Quality Evaluation of Unripe Banana Based Sevtheijes
The International Journal of Engineering & Science is aimed at providing a platform for researchers, engineers, scientists, or educators to publish their original research results, to exchange new ideas, to disseminate information in innovative designs, engineering experiences and technological skills. It is also the Journal's objective to promote engineering and technology education. All papers submitted to the Journal will be blind peer-reviewed. Only original articles will be published.
Development of Nachos using Cucurbita Pumpkin Seed Powder, Sorghum Jowar Flou...ijtsrd
The study of Nachos was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat. This research shows the health benefits of pumpkin seeds and the major goal was to develop Nachos that could be enjoyed by all age groups by using the same as Pumpkin seed have an Antimicrobial and Antioxidant property and are rich in protein content as well. Three formulations with control sample were formulated for the preparation of Nachos. Nachos was developed by using pumpkin seeds, which was first roasted and ground into powder and combined with jowar flour, maize flour, and Chickpea flour. Roasting enhances the flavour and gives an aroma to the food products. The treated pumpkin flour was mixed with jowar flour, Maize flour and Chickpea flour. Spices like Chili powder, turmeric, amchur powder, Ginger powder Coriander powder, Chili flakes and Oregano were also used for seasoning Nachos for better taste and flavour. Pumpkin seed powder was added in different variations 10 , 20 , 30 during dough preparation. Tortillas were firstly prepared from the dough and further it was it was fried. Difference formulation were formed to make Nachos Maize flour was added in 40 , 30 and 20 . The developed nachos were further analyzed for its sensory evaluation, physio chemical parameters, and microbiological analysis. Dry heat treatments were given to pumpkin seeds prior to use in preparation of Nachos. The nachos had a 4.84 of moisture content and 3.87 of ash content in addition it was found to have 26.01 of protein content 37.23 of carbohydrates content and 28.02 of fat content and energy 505.14kcal. Pratik Anant Thakar | Prof. Nisha Wagh "Development of Nachos using Cucurbita (Pumpkin) Seed Powder, Sorghum (Jowar) Flour, Zea Mays (Maize) Flour, and Cicer Arietunum (Besan)" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-1 , February 2023, URL: https://www.ijtsrd.com/papers/ijtsrd52719.pdf Paper URL: https://www.ijtsrd.com/home-science/food-science/52719/development-of-nachos-using-cucurbita-pumpkin-seed-powder-sorghum-jowar-flour-zea-mays-maize-flour-and-cicer-arietunum-besan/pratik-anant-thakar
Effect of Different Drying Methods on Chemical Composition of Unripe Plantain...YogeshIJTSRD
Food processing is often thought to bring about changes in nutrients content, thus decreasing its patronage. To investigate this in a Nigerian staple, unripe plantain Musa paradisiaca flours were prepared following sun drying and oven drying methods. These were compared against fresh plantain for their nutritional composition. Proximate composition and minerals contents were determined using standard AOAC methods. The results showed that the unripe plantains pulp contained 59.77 , 1.42 , 1.51 , 1.40 , 7.65 , 28.23 , 40.22 and 38.80 of moisture, ash, fat oils, crude fibre, crude protein, carbohydrates, dry matter and organic matter respectively. Calcium, sodium, potassium, iron, and nitrogen were determined to be 0.1534 ppm, 0.2613 ppm, 0.3034 ppm, 0.7808 ppm and 0.2240 ppm respectively. The processing methods produced flour with similar nutritional composition. However, oven drying gave the lowest moisture content in the flour, suggesting a higher capacity to prevent microbial growth and decay in the dried sample, hence prolonging storage life. Segilola, V. O | Amodu, S. O | Olatunji, C. A "Effect of Different Drying Methods on Chemical Composition of Unripe Plantain Flour" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-3 , April 2021, URL: https://www.ijtsrd.com/papers/ijtsrd38725.pdf Paper URL: https://www.ijtsrd.com/biological-science/allied-sciences/38725/effect-of-different-drying-methods-on-chemical-composition-of-unripe-plantain-flour/segilola-v-o
Quality evaluation of soy milk ice cream prepared with ipomoea batatas starch...Skyfox Publishing Group
Stabilizers are used in ice cream preparation for viscosity, air incorporation, melt down and texture improvement to attain
attractive end product. Soybeans were used to produce soy milk. Soy milk used as a milk replacer due to its some important health
aspects such protein, vitamin C, isoflavones, dietary fiber, omega-3-fatty acid and oligosaccharides. Starch was extracted form Ipomoea
Batatas. Meteroxylon Sagu powder and Ipomoea Batatas starch analyzed against some quality characteristics such as pH, swelling power
and solubility, water holding capacity, moisture, ash protein and viscosity. Ice cream was prepared by using soy milk with different
concentration such as 0.25, 0.5 and 0.75% of starch and powder. Commercially used stabilizing agent Cremodan was kept as reference
standard. Prepared ice cream mix was analyzed against some physicochemical and sensory parameters. Ice cream sample that contain
ipomoea batatas starch 0.75% showed significant (P<0.05) outcomes against overrun, standup time, viscosity and melt-ability. Soy milk
ice cream development with natural stabilizers such as starches can be cost effective and provide more health benefits.
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
Similar to Optimization and Modeling of Energy Bars Based Formulations by Simplex Lattice Mixture Design (20)
The Statutory Interpretation of Renewable Energy Based on Syllogism of Britis...AI Publications
The current production for energy consumption generates harmful impacts of carbon dioxide to the environment causing instability to sustainable development goals. The constitutional reforms of British Government serve to be an important means of resolving any encountered incompatibilities to political environment. This study aims to evaluate green economy using developed equation for renewable energy towards political polarization of corporate governance. The Kano Model Assessment is used to measure the equivalency of 1970 Patents Act to UK Intellectual Property tabulating the criteria for the fulfillment of sustainable development goals in respect to the environment, artificial intelligence, and dynamic dichotomy of administrative agencies and presidential restriction, as statutory interpretation development to renewable energy. The constitutional forms of British government satisfy the sustainable development goals needed to fight climate change, advocate healthy ecosystem, promote leadership of magnates, and delegate responsibilities towards green economy. The presidential partisanship must be observed to delineate parties of concerns and execute the government prescriptions in equivalence to the dichotomous relationship of technology and the environment in fulfilling the rights and privileges of all citizens. Hence, the political elites can execute corporate governance towards sustainable development of renewable energy promoting environmental parks and zero emission target of carbon dioxide discharges. The economic theory developed in statutory interpretation for renewable energy serves as a tool to reduce detrimental impacts of carbon dioxide to the environment, mitigate climate change, and produce artefacts of bioenergy and artificial intelligence promoting sustainable development. It is suggested to explore other vulnerabilities of artificial intelligence to prosper economic success.
Enhancement of Aqueous Solubility of Piroxicam Using Solvent Deposition SystemAI Publications
Piroxicam is a non-steroidal anti-inflammatory drug that is characterized by low solubility-high permeability. The present study was designed to improve the dissolution rate of piroxicam at the physiological pH's through its increased solubility by using solvent deposition system.
Analysis of Value Chain of Cow Milk: The Case of Itang Special Woreda, Gambel...AI Publications
Ethiopia has a long and rich history of dairy farming, which was mostly carried out by small and marginal farmers who raised cattle, camels, goats, and sheep, among other species, for milk. Finding the Itang Special Woreda cow milk value chain is the study's main goal. In order to gather primary data, 204 smallholder dairy farmer households were randomly selected, and the market concentration ratio was calculated using 20 traders. Descriptive statistics, econometric models, and rank analysis were used to achieve the above specified goals. Out of all the participants in the milk value chain, producers, cafés, hotels, and dairy cooperatives had the largest gross marketing margins, accounting for 100% of the consumer price in channels I and II, 55% in channels III and V, and 25.5% in channels V. The number of children under five, the number of milking cows owned, the amount of money from non-dairy sources, the frequency of extension service contacts, the amount of milk produced each day, and the availability of market information were found to have an impact on smallholders' involvement in the milk market. Numerous obstacles also limited the amount of milk produced and marketed. The poll claims that general health issues, sickness, predators, and a lack of veterinary care are plaguing farmers. In order to address the issue of milk perishability, the researchers recommended the host community and organization to construct an agro milk processor, renovate the dairy cooperative in the study region, and restructure the current conventional marketing to lower the transaction and cost of milk marketing.
Minds and Machines: Impact of Emotional Intelligence on Investment Decisions ...AI Publications
In the evolving landscape of financial decision-making, this study delves into the intricate relationships among Emotional Intelligence (EI), Artificial Intelligence (AI), and Investment Decisions (ID). By scrutinizing the direct influence of human emotional intelligence on investment choices and elucidating the mediating role of AI in this process, our research seeks to unravel the complex interplay between minds and machines. Through empirical analysis, we reveal that EI not only directly impacts ID but also exerts its influence indirectly through AI-mediated pathways. The findings underscore the pivotal role of emotional awareness in investor decision-making, augmented by the technological capabilities of AI. It suggests that most investors are influenced by the identified emotional intelligence when making investment decisions. Furthermore, AI substantially impacts investors' decision-making process when it comes to investing; nevertheless, AI partially mediates the relationship between emotional intelligence and investment decisions. This nuanced understanding provides valuable insights for financial practitioners, policymakers, and researchers, emphasizing the need for holistic strategies that integrate emotional and technological dimensions in navigating the intricacies of modern investment landscapes. As the synergy between human intuition and artificial intelligence becomes increasingly integral to financial decision-making, this study contributes to the ongoing discourse on the symbiotic relationship between minds and machines in investments.0
Bronchopulmonary cancers are common cancers with a poor prognosis. It is the leading cause of death by cancer in Algeria and in the world. Behind this unfavorable prognosis hides numerous disparities according to age, sex, and exposure to risk factors, ranking 4th among incident cancers and developing countries including Algeria, all sexes combined. It ranks 2nd cancers in men and 3rd among women. Whatever the age observed, the incidence of this cancer is higher in men than in women, however the gap is narrowing to the detriment of the latter. The results of scientific research agree to relate trends in incidence and mortality rates to tobacco consumption, including passive smoking. Furthermore, other risk factors are mentioned such as exposure to asbestos in the workplace or to radon for the general population, or even genetic predisposition. However, the weight of these etiological and/or predisposing factors is in no way comparable to that of tobacco in the genesis of lung cancer and the resulting mortality. We provide a literature review in our article on the descriptive and analytical epidemiology of lung cancer.
Further analysis on Organic agriculture and organic farming in case of Thaila...AI Publications
The objective of this paper is to present Further analysis on Organic agriculture and organic farming in case of Thailand agriculture and enhancing farmer productivity. In view of the demand for organic fertilizers, efforts should also be made to enhance and to develop more effective of compost, bio-fertilizer, and bio-pesticides currently used by farmers. Likewise, emphasis should also be laid on the cultivation of legumes and other crops that can enhance the fertility of the soil, as practiced by farmers in many developing countries to fertilize their lands. On the other hand, most of the farmers who practice this farm system found that they are adopting a number of SLMs and interested in joining the meeting or training to gain more and more knowledge.
Current Changes in the Role of Agriculture and Agri-Farming Structures in Tha...AI Publications
The objective os this study is to present Current Changes in the Role of Agriculture and Agri-Farming Structures in Thailand and Vietnam with SLM practices. Farmer’s adoption and investment in SLM is a key for controlling land degradation, enhancing the well-being of society, and ensuring the optimal use of land resources for the benefit of present and future generations (World Bank, 2006; FAO, 2018). And agriculture remains an essential element of lives of many farmers in term of the strong cultural and symbolic values that attach current working generation to do and to spend time for it but not intern of income generating.
Growth, Yield and Economic Advantage of Onion (Allium cepa L.) Varieties in R...AI Publications
Haphazard and low soil fertility, low yielding verities and poor agronomic practices are among the major factors constraining onion production in the central rift valley of Ethiopia. Therefore, a field experiment was conducted in East Showa Zone of Adami Tulu Jido Combolcha district in central rift valley areas at ziway from October 2021 to April 2022 to identify appropriate rate of NPSB fertilizer and planting pattern of onion varieties. The experiment was laid out in split plot design of factorial arrangement in three replications. The main effect of NPSB blended fertilizer rates and varieties (red coach and red king) significantly (p<0.01) influenced plant height, leaf length, leaf diameter, leaf number and fresh leaf weight, shoot dry matter per plant, and harvest index. Total dry biomass, bulb diameter, neck diameter, average fresh bulb weight, bulb dry matter, marketable bulb yield, and total bulb yield were significantly (p<0.01) influenced only by the main effect of NPSB blended fertilizer rates. In addition, unmarketable bulb yield was statistically significantly affected (p≥0.05) by the blended fertilizer rates and planting pattern. Moreover, days to 90% maturity of onion was affected by the main factor of NPSB fertilizer rate, variety and planting pattern. The non-fertilized plants in the control treatment were inferior in all parameters except unmarketable bulb yield and harvest index. Significantly higher marketable bulb yield (41 t ha-1) and total bulb yield (41.33 t ha-1) was recorded from 300 kg ha-1 NPSB blended fertilizer rate applied. Double row planting method and hybrid red coach onion variety had also gave higher growth and yields. The study revealed that the highest net benefit of Birr, 878,894 with lest cost of Birr 148,006 by the combinations of 150 kg blended NPSB ha-1 with double row planting method (40cm*20cm*7cm) and red coach variety which can be recommendable for higher marketable bulb yield and economic return of hybrid onion for small scale farmers in the study area. Also, for resource full producers (investors), highest net benefit of Birr 1,205,372 with higher cost (159,628 Birr) by application of 300 kg NPSB ha-1 is recommended as a second option. However, the research should be replicated both in season and areas to more verify the recommendations.
Evaluation of In-vitro neuroprotective effect of Ethanolic extract of Canariu...AI Publications
The ethanolic extract of canarium solomonense leaves (ecsl) was studied for its neuroprotective activity. The neuroprotective activity of ECSL was found to have a significant impact on neuronal cell death triggered by hydrogen peroxide (MTT assay) in human SH-SY5Y neuroblastoma cells. Scopolamine, a muscarinic receptor blocker, is frequently used to induce cognitive impairment in laboratory animals. Injections of scopolamine influence multiple cognitive functions, including motor function, short-term memory, and attention. Using the Morris water maze, the Y maze, and the passive avoidance paradigm, memory enhancing activity in scopolamine-induced amnesic rats was evaluated. Using the Morris water maze, the Y maze, and the passive avoidance paradigm, ECSL was found to have a substantial effect on the memory of scopolamine- induced amnesic rats. Our experimental data indicated that ECSL can reverse scopolamine induced amnesia and assist with memory issues.
The goal of neuroprotection is to shield neurons against damage, whether that damage is caused by environmental factors, pathogens, or neurodegenerative illnesses. Inhibiting protein-based deposit buildup, oxidative stress, and neuroinflammation, as well as rectifying abnormalities of neurotransmitters like dopamine and acetylcholine, are some of the ways in which medicinal herbs have neuroprotective effects [1-3]. This review will focus on the ways in which medicinal herbs may protect neurons.
A phytochemical and pharmacological review on canarium solomonenseAI Publications
The genus Canarium L. consists of 75 species of aromatic trees which are found in the rainforests of tropical Asia, Africa and the Pacific. The medicinal uses, botany, chemical constituents and pharmacological activities are now reviewed. Various compounds are tabulated according to their classes their structures are given. Traditionally canarium solomonense have been used to treat a broad array of illnesses. Pharmacological actions for canarium solomonense as discussed in this review include antibacterial, antimicrobial, antioxidant, anti-inflammatory, hepatoprotective and antitumor activity.
Influences of Digital Marketing in the Buying Decisions of College Students i...AI Publications
This research investigates the influence of digital marketing channels on purchasing decisions among college students in Ramanathapuram District. The study highlights that social media marketing, online advertising, and mobile marketing exhibit substantial positive effects on purchase decisions. However, email marketing's impact appears to be more complex. Moreover, the study explores how demographic variables like gender and academic level shape these effects. Notably, freshman students display varying susceptibility to specific digital marketing messages compared to their junior, senior, or graduate counterparts. These findings offer crucial insights for marketers aiming to tailor their strategies effectively to the preferences and behaviors of college students. By understanding the differential impacts of various digital marketing channels and considering demographic nuances, marketers can refine their approaches, optimize engagement, and ultimately enhance the effectiveness of their campaigns in targeting this demographic.
A Study on Performance of the Karnataka State Cooperative Agriculture & Rural...AI Publications
The Karnataka State Co-operative Agriculture and Rural Development Bank Limited is the apex bank of all the primary co-operative agriculture and rural development banks in the state. All the PCARD Banks in the state are affiliated to it. The KSCARD Bank provides financial accommodation to the PCARD Banks for their lending operations. In order to quick sanction and disbursement of loans and supervision over the PCARD Banks the KSCARD Bank has opened district level branches. Bank has established Women Development Cell to promote entrepreneurship among women in 2005. The Bank is identifying women borrowers in the rural areas by assigning suitable projects to motivate their self-confidence to lead independent life. Progress made in financing women entrepreneurs women.
Breast hamartoma is a rare, well-circumscribed, benign lesion made up of a variable quantity of glandular, adipose and fibrous tissue. This is a lesion that can affect women at any age from puberty. With the increasingly frequent use of imaging methods such as mammography and ultrasound as well as breast biopsy, cases of hamartoma diagnosed are increasing. The diagnosis of these lesions is made by mammography. The histological and radiological aspects are variable and depend on its adipose tissue content. The identification of these lesions is important in order to avoid surgical excisions. We report radio-clinical and pathological records of breast hamartoma.
A retrospective study on ovarian cancer with a median follow-up of 36 months ...AI Publications
Ovarian cancer is relatively common but serious and has a poor prognosis. The aim of this study is to highlight the epidemiological, diagnostic, therapeutic and evolutionary aspects of this malignant pathology managed at the Bejaia university hospital center. This is a retrospective and descriptive study over a period of 3 years (2019 - 2022) carried out on 20 patients who developed ovarian cancer. The average age of the patients was 50 years old, 53.23% of whom were over 45 years old. The CA-125 blood test was positive in 18 out of 20 patients. The tumors were discovered on ultrasound in 87.10% of cases and at laparotomy in 12.90%. Total hysterectomy with bilateral adnexectomy was the most performed procedure (64.52%). The early postoperative course was simple. 15 patients underwent second look surgery (16.13%) for locoregional recurrences. Epithelial tumors were the most frequent histological type (93.55%), including 79% in the advanced stage ( IIIc -IV) and 21% in the early stage (Ia- Ib ). Adjuvant chemotherapy was administered in 80% of patients. With a median follow-up of 36 months, 2 patients were lost to follow-up. The evolution was favorable in 27.42% and in 25.81% deaths occurred late postoperatively. Ovarian cancer is not common but serious given the advanced stages and the high rate of late postoperative deaths which were largely observed in patients deprived of adequate neoadjuvant or adjuvant chemotherapy.
More analysis on environment protection and sustainable agriculture - A case ...AI Publications
This study presents a case of tea and coffee crops , esp. environment protection and sustainable agriculture in Son La and Thai Nguyen of Vietnam. Research results show us that The process of having an agricultural product goes through many steps such as planting, planning, harvesting, packing, transporting, storing and distributing. - The State adopts policies to encourage innovation of agricultural production models and methods towards sustainability, adapting to climate change, saving water, and limiting the use of inorganic fertilizers and pesticides. chemicals and products for environmental treatment in agriculture; develop environmentally friendly agricultural models. Our research limitation is that we can expand for other crops, industries and markets as well.
Assessment of Growth and Yield Performance of Twelve Different Rice Varieties...AI Publications
The present investigation entitled “Assessment of growth and yield performance of twelve different rice varieties under north Konkan coastal zone of Maharashtra” was carried out during the kharif season of the year 2021 and 2022 on the field of ASPEE, Agricultural Research and Development Foundation, Tansa Farm, At Nare, Taluka Wada, District Palghar, Maharashtra, India. The experiment was laid out in Randomized Block Design (RBD). The twelve varieties namely Zini, Jaya, Dandi, Rahghudya, Govindbhog, Dangi, Gurjari, VNR-7, VNR-8, VNR-9, Karjat-3, and Karjat-5 were replicated thrice. The plant height (cm), number of tillers per plant, number of panicles per plant, number of panicles (m²), and length of panicle (cm) were noted to the maximum with cv. “VNR-7”. The highest number of seeds per panicle, test weight (gm), grain yield (q/ha), and straw yield (q/ha) were recorded with the cv. “VNR-7”. While the lowest number of days to 50% flowering was also recorded with cv. “VNR-7” during the year 2021 and 2022.
Cultivating Proactive Cybersecurity Culture among IT Professional to Combat E...AI Publications
In the current digital landscape, cybercriminals continually evolve their techniques to execute successful attacks on businesses, thus posing a great challenge to information technology (IT) professionals. While traditional cybersecurity approaches like layered defense and reactive security have helped IT professionals cope with traditional threats, they are ineffective in dealing with evolving cyberattacks. This paper focuses on the need for a proactive cybersecurity culture among IT professionals to enable them combat evolving threats. The paper emphasis that building a proactive security approach and culture can help among IT professionals anticipate, identify, and mitigate latent threats prior to them exploiting existing vulnerabilities. This paper also points out that as IT professionals use reactive security when dealing with traditional attacks, they can use it collaboratively with proactive security to effectively protect their networks, data, and systems and avoid heavy costs of dealing with cyberattack’s aftermaths and business recovery.
The Impacts of Viral Hepatitis on Liver Enzymes and BilrubinAI Publications
Viral hepatitis is an infection that causes liver inflammation and damage. Several different viruses cause hepatitis, including hepatitis A, B, C, D, and E. The hepatitis A and E viruses typically cause acute infections. The hepatitis B, C, and D viruses can cause acute and chronic infections. Hepatitis A causes only acute infection and typically gets better without treatment after a few weeks. The hepatitis A virus spreads through contact with an infected person’s stool. Protection by getting the hepatitis A vaccine. Hepatitis E is typically an acute infection that gets better without treatment after several weeks. Some types of hepatitis E virus are spread by drinking water contaminated by an infected person’s stool. Other types are spread by eating undercooked pork or wild game. Hepatitis B can cause acute or chronic infection. Recommendation for screening for hepatitis B in pregnant women or in those with a high chance of being infected. Protection from hepatitis B by getting the hepatitis B vaccine. Hepatitis C can cause acute or chronic infection. Doctors usually recommend one-time screening of all adults ages 18 to 79 for hepatitis C. Early diagnosis and treatment can prevent liver damage. The hepatitis D virus is unusual because it can only infect those who have a hepatitis B virus infection. A coinfection occurs when both hepatitis D and hepatitis B infections at the same time. A superinfection occurs already have chronic hepatitis B and then become infected with hepatitis D. The aim of this study is to find the effect of each type of viral hepatitis on the bilirubin (TB , DSB) , and liver enzymes; AST, ALT, ALP,GGT among viral hepatitis patients. 200 patients were selected from the viral hepatitis units in the central public health laboratory in Baghdad city, all the chosen cases were confirmed as a positive samples , they are classified into four equal group each with fifty individual and with a single serological viral hepatitis type either; anti-HAV( IgM ) , HBs Ag , anti-HCV ,or anti-HEV(IgM ). All patients were tested for; serum bilirubin ( TB ,D.SB ) , AST , ALT , ALP , GGT. Another fifty quite healthy and normal person was selected as a control group for comparison. . Liver enzymes and bilirubin changes are more pronounced in HAV, HEV than HCV and HBVAST and ALT lack some sensitivity in detecting HCV ,HBV and mild elevations of ALT or AST in asymptomatic patients can be evaluated efficiently by considering ,hepatitis B, hepatitis C. ALT is generally a more sensitive indicator of acute liver cell damage than AST, It is relatively specific for hepatocyte necrosis with a marked elevations in viral hepatitis. Liver enzymes and bilirubin changes are more pronounced in HAV, HEV than HCV and HBV.AST and ALT lack some sensitivity in detecting HCV ,HBV and mild elevations of ALT or AST in asymptomatic patients can be evaluated efficiently by considering ,hepatitis B, hepatitis C. ALT is generally a more sensitive indicator of acute liver
Determinants of Women Empowerment in Bishoftu Town; Oromia Regional State of ...AI Publications
The purpose of this study was to determine the status of women's empowerment and its determinants using women's asset endowment and decision-making potential as indicators. To determine representative sample size, this study used a two-stage sampling technique, and 122 sample respondents were selected at random. To analyze the data in this study, descriptive statistics and a probit model were used. The average women's empowerment index was 0.41, indicating a relatively lower status of women's empowerment in the study area. According to the study's findings, only 40.9% of women were empowered, while the remaining 59.1% were not. The probit model results show that women's access to the media, women's income, and their husbands' education status have a significant and positive impact on the status of women's empowerment, while the family size of households has a negative impact. As a result, it is important to enhance women's access to the media and income, promote family planning and contraception, and improve men's educational status in order to improve the status of women's empowerment.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Delhi: Nourishing Lives, One Meal at a Time
Optimization and Modeling of Energy Bars Based Formulations by Simplex Lattice Mixture Design
1. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 299
Optimization and Modeling of Energy Bars
Based Formulations by Simplex Lattice Mixture
Design
Elochukwu, chinwe. U.1
; Nwosu, Justina N.2
; Owuamanam C. I2
; Osuji, C. I.2
1
Department of Food Technology, Federal Polytechnic, Oko, Anambra state.
2
Department of Food Science and Technology. Federal University of Technology, Owerri, Imo State.
*Corresponding Author: chielochukwu@yahoo.com
Abstract— Simplex lattice mixture design was utilized to optimize high caloric and acceptable energy bars.
Fourteen formulations of energy bars were produced from flour blends of high quality cassava flour (0–100%),
toasted bambara groundnut (0–100%) and roasted cashew kernel(0–100%).The study was carried out to
evaluate the effect of varying the proportions of the independent variables on these dependent variables
(proteins, fats, carbohydrate) and general acceptability qualities of the energy bars. Proteins, Fats and
Carbohydrates were indicators of the calorie values of these energy bars. Mixture response surface methodology
was used to model the proteins, fats, carbohydrates and general acceptability with single, binary and ternary
combinations of high quality cassava flour, toasted bambara groundnut and roasted cashew kernel flours. The
effect of variation in levels of cassava, bambara groundnut and cashew kernel flours on the fats, proteins,
carbohydrates and general acceptability of the formulated energy bars were adequately predicted with
regression equation. The statistical adequacy of the generated polynomial equations of the responses were
checked using the following indices: F-value at p0.05, coefficient of determination R2
, Adj. R2
, lack of fit, and
coefficient of variation (CV). Optimization suggested energy bars containing 61.40 % high quality cassava flour,
0.00 % bambara groundnut flour and 38.6 % cashew kernel flour as the best proportion of these components
with a desirability of 0.775. Numerical optimization indicated that better sensory and high calorific qualities
are directly related with the proportion of cassava flour, bambara groundnut flour and cashew kernel flour
respectively.The optimum blends as validated showed a close relationship between the predicted and
experimental values.
Keywords— Optimization, proteins, fats, carbohydrates, cassava, bambara groundnut, cashew kernel.
I. INTRODUCTION
Consumers’demand and desire healthy foods that is
portable, convenient and proportioned as well. Often,
many options are not available that are minimally
processed, rich in nutrients and tastes good (Mridula et al.,
2013). The food bars are snacks of good sensory and
nutritional characteristics due to their high carbohydrates,
proteins, lipids and minerals contents (Ooamah, 2001). To
provide consumers with ready to eat healthy foods is one
of major challenges food processors encounter. Energy
bars, a food product that fits these criteria, continue to
increase in sales according to the AC Nielsen Market
Track (BIS, 1971). The energy bars consists of flour blend
(cassava, bambara groundnut and cashew kernel), date
syrup, soy isolate, vegetable fats, baking soda, carboxy
methyl cellulose, salt and chocolate. Bambara groundnut
flour, cashew kernel flour and soy isolate are the major
sources of proteins and energy. Date fruit is consumed as
fresh date or processed to different products like date
syrup (DS). DS is produced commercially by extraction
and concentration under vacuum the yield could be
improved by using pectinase/cellulase enzymes (Al-Hooti
et al., 2002). DS contains 68-80% simple sugars (glucose
and fructose) and other nutrients (proteins, lipids, pectin
and minerals) and its quality varies depending on type of
date variety used (Mostafazadeha et al., 2011).
Cassava (Manihot esculenta Crantz) is the chief source of
dietary food energy for the majority of the people living in
the lowland tropics, and much of the sub-humid tropics of
West and Central Africa (Tsegiaand Kormawa, 2002).
Bambara is grown extensively in Nigeria but it is one of
the lesser utilized legumes in Nigeria (Olapade and
Adetuyi, 2007). Nigeria is one of the main producers of
cashew fruit (Honorato et al., 2007) but lack the industrial
utilization of this wonderful cash crop.
2. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 300
Different food science researchers and nutritionists have
documented the effectiveness of response surface
methodology (RSM) in optimization of ingredient levels,
formulations and processing conditions in food recipes and
formulations (Cherieet al., 2018).The main advantage of
RSM is the reduced number of experimental runs needed
to provide sufficient information for statistically
acceptable result (Giovanni, 1983). It is a faster and less
expensive method for gathering research result than the
classical method. RSM has successfully been applied for
the development and optimization of the cereal products
(Singh et al., 2004; Chakraborty et al., 2011). It is a
statistical mathematical method that uses quantitative data
in an experimental designto determine and simultaneously
solve multivariate equations to optimize processes and
products (Cox, 1971). RSM is also a useful tool to
minimize the numbers of trials and provide multiple
regression approach to achieve optimization (Seth and
Rajamanickam, 2012). Itis a special response surface
experiment in which thedesign factors are the components
or ingredients of amixture, and the response depends on
the proportionsof the ingredients that are present (Myers et
al., 2009).Anuar et al. (2013) and Gupta et al. (2014)
suggested that numerical optimization require that goals
(i.e. None, Maximum, Minimum, Target or Range) should
be set for the variables and response where all goals are
combined into one desirable function.In this study, good
sets of conditions that will meet all the goals, the
independent variables (i) cassava flour , (ii) bambara
groundnut flour and (iii) cashew kernel flour were all set
within range, protein, carbohydrates, general
acceptability scores were set at maximum while fats was
set within range.
Thus, this study was conducted to develop and optimize
energy bars madefrom flour composites of high quality
cassava flour, toasted bambara groundnut flour and cashew
kernel flourwhich hashigh caloric value and acceptable
with regard to the general acceptabilityusing mixture
response surface methodology. The finding of the study
will provide a guide for future commercial energy bars
companies and household makers to produce a high caloric
and acceptable quality energy bars with available raw
material, which in turn be cost effective.
II. MATERIALS AND METHODS
2.1. Sample collection and preparation
TMS 30572 variety of cassava was obtained from the
National Root Crop Institute (NRCRI) Umudike,
Abiastate. The bambara groundnut (cream brown eye)
seed used was purchased from Ose market, Onitsha
Anambra state while the raw cashew nuts were purchased
from ‘owum’ in Enugu state. Cassava tubers were
processed using the high grade processing method for
cassava flours as described by Oti and Ukpabi (2006).
Healthy cleaned bambara groundnut seeds (4kg) was
soaked in water in the ratio of 1:3 i.e one portion of
bambara groundnut seed to three portion of water for 9 h.
They were steamed for 20 min, cooled and dehulled. After
dehulling, the cotyledons were toasted using Master chef
electric toaster oven (120 o
C for 1h 20 min). The toasted
cotyledons were cooled and milled using milling machine.
Cashew nut flour was processed using the method
described by Okafor and Ugwu,(2014). The milled flour
samples were sieved with a sieve of aperture size of 75 µm
screen opening to obtain the fine flour sample which was
packaged properly in air tight containers.
2.2. Simplex lattice mixture design
The augmented design (Table 1) was usedto replicate
vertices and binary blends at the edges to minimize
residual errors.
Table.1: Mixture Components Studied in Energy bar
Experiment
Low Component Description High
0 A(xi) Cassava flour 100
0 B(x2) Bambara groundnut flour 100
0 C(x3) Cashew kernel flour 100
Design- Expert ®, version 11.0 software was used for the
generation of test formulations and analysisof the results.
Augmented Simplex lattice design method was employed,
to formulate recipes, study the maineffect of parameters,
create models between the variables, and determine the
effect of these variablesto optimize the levels of
ingredients. Fourteen treatments in random order are
created andresponses parameters like proteins, fats,
carbohydrates and general acceptability) were
evaluated(Table 2). The experimental data for each
response variable were fitted to the quadratic model as:
3. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 301
Where is the predicted response, i ,j, k , are the coefficient of single terms, ij and ijk are the coefficient of interactive
terms.
1, 2, 3,, 12, , 13 , , 23, , 123 are the linear terms of cassava, bambara groundnut and cashew kernel and the non-
linear terms of cassava.
Table 2: Simplex lattice coded Design for Energy bar production from cassava flour, bambara groundnut flour and cashew
kernel flour
Blends Component 1 A:
Cassava
Component 2 B:
Bambara groundnut
Component 3 C:
Cashew kernel
Responses: proteins, fats,
carbohydrates, general
acceptability
1 0 100 0
2 100 0 0
3 50 0 50
4 0 0 100
5 100 0 0
6 50 50 0
7 50 50 0
8 0 0 100
9 0 50 50
10 0 100 0
11 33.3 33.3 33.3
12 16.7 66.6 16.7
13 66.6 16.7 16.7
14 16.7 16.7 66.6
2.3. Preparation of composite flour
The flour composite blends contained high quality cassava
flour, toasted bambara groundnut flour and cashew kernel
flour were prepared using a formula shown inTable 2. The
dry material individually were blended uniformly to
homogenize and then packed intightly closed clean plastic
container that kept at room temperature (25 ± 2°C) until
used.
2.4. Preparation of Energy bars
Ingredients for making “energy” snack bar include flour
blend (200 g), date syrup (160 mL), soy isolate (100 g),
vegetable fats (80 g), baking soda (1.6 g), carboxy methyl
cellulose (1.6 g), salt (1.6 g) and chocolate (3.2 g).. All the
ingredients used were procured from local market (Ose
market in Onitsha). Dry ingredients such as flour blend,
soy isolate, carboxyl methyl cellulose, salt and chocolate
flavourwere mixed together properly in a bowl. The
viscous ingredients (margarine and dates syrup) were
mixed in another bowl properly using cake mixer
(Kenwood). The dry ingredients were added intermittently
to the wet ingredients and properly kneaded together to
obtain a smooth consistency. After kneading they were
placed in mold bar pans (of 5cm diameter) to shape them
into bars. The bars were baked at 120o
C for 35 min. After
kneading they were placed in mold bar pans (of 5cm
diameter) to shape them into bars. The bars were baked at
120o
C for 35 min. Milk chocolate was purchased from
Shoprite supermarket in Onitsha. Some of the chocolate
was tempered. The tempered chocolate was poured evenly
into the mould (approximately 5 mm thick). The baked
bar was then placed onto the chocolate and finally coated
with tempered chocolate (approximately 5 mm thick).
2.5. Chemical composition
Protein and fatcontent was determined using the method as
described AOAC (2012). Carbohydrate was determined by
difference (Onwuka, 2005). General adaptability
represents the mean score of the sensory parameters as
described by Aigster et al., 2011). Analyses were
performed in triplicates and are expressed as percentage in
dry matter (% DM).
2.6. Sensory evaluation
Energy bars prepared from the different composite flours
were evaluated for its sensory acceptability and preference
by using 30 consumer participants.The general acceptance
is an attribute determined by a combination of sensory
perception components (taste, crumb appearance, aroma,
4. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 302
chewiness, fracturability) of the products. The nine point
hedonic scale rated from 1 (extremely dislike), 5 (neither
like nor dislike)to 9 (extremely like) for evaluating the
degree of liking and disliking were employed.
2.7. Statistical analysis and Optimization
Numerical optimization and graphical optimization
technique were employed using theDesign ExpertTM
version11..0 software (State Ease Inc.) with a criterion of
cassava flour, bambara groundnut flour and cashew kernel
flours kept in ranges.
III. RESULTS AND DISCUSSION
The simplex lattice design for the test parameters of
energy bar produced from cassava flour, bambara
groundnut flour and cashew kernel flour is displayed in
Table 3. Table 4 shows the coefficients estimates, adjusted
regression coefficients (R2
adj.) and the results of model
significance and lack of fit for proteins, fats, carbohydrates
and general acceptability for energy bars made with blends
of cassava, bambara groundnut and cashew kernel.
The MRSM application on protein data showed that
quadratic model was significant (p=0.0001), no lack of fit
was obtained (p=0.8752) and it could explain 95.27% of
all variance in the data. The following components
(bambara groundnut and cashew kernel) significantly
increased the protein content as seen in the equation
below:
𝑌 = 12.49 A + 19.01 B + 28.18 C
+ 11.87 AB (Eqn. 1)
Where A = cassava flour, B = bambara groundnut, C =
cashew kernel
Equation (1) shows that the response value increased with
increase of the variables. Among the linear component
mixtures, cashew kernel flour produced the highest
increase in protein values of the energy bars followed by
bambara groundnut respectively. Because C B A, we
will conclude, that component C (cashew kernel flour)
produces energy bars with the highest protein content.
Equation (1) revealed that increasing the linear
components increased the protein content of the energy
bars. The model explains 97.09 % of the variations in the
protein score. Figure 1 present the contour plot of
predicted protein value and a three-dimensional response
surface plot. These higher response values seem to form a
ridge running to the lower right of the graph. The lower
left and the upper right of the graph represents mixture
components that result in medium and the least protein
scores respectively. The plot also showed that a blend of
component A and B gave an energy bar with a protein
score of less than 20 % while mixtures of B and C gave a
protein content of more than 20 %. Maximum protein
score was obtained by the combination of blend B
(bambara groundnut) and C (cashew kernel flour) in the
contour plot. This is in close agreement with the fact that
cashew kernel and bambara groundnut are good sources of
protein.
The quadratic model for the fat content of the energy bars
was significant (p=0.0001), interactive terms AC and BC
were significant (0.0015, 0.0025) and no lack of fit was
obtained (p=3.27) (Table 4.). The high R2
and adjusted R2
indicate a good explanation of the variability by the
selected model for protein of energy bars (0.9791 and
0.9660). The regression model for predicting the fat
content of the energy bars is shown in Equation (2) below:
Y = 10.38 A + 12.24 B + 34.02 C − 28.40AC
− 26.14BC (Eqn. 2)
From the regression equation (2), linear and binary
combinations of the three flour components had influence
on the fat content of the energy bars. This also revealed
that increasing the linear components increased the fat
content of the energy bars while the binary combinations
had antagonistic effects on the fat content of the energy
bars. Among the linear blends, cashew kernel flour
produced the highest increase in fat content followed by
bambara groundnut flour and cassava flour. Among the
binary blends, the blend of cassava flour and cashew
kernel flour resulted in the highest antagonistic effect.
High R2
adj. (96.60 %) suggests that the effect of the
independent variables contributed 96.60 % of the observed
changes in the fat content of the energy bar and the
adequacy of the model in predicting the fat content of the
energy bars. The remaining 3.40 % changes in the fat
content are because of extraneous variables not considered
in the experiment. The contour plot (Figure 2) showed that
the relationship between the independent variables
(cassava flour, bambara groundnut flour and cashew kernel
flour) and the dependent variable (response ‘fats’) that was
used to produce the energy bars. The lower response
values seem to form a ridge running to the upper left of the
graph. The lower right of the graph represents mixture
components that results in high fat scores respectively.
Maximum fat score (27.03 %) was obtained from a blend
of 87 % of component C and 13% of component B with
component A set at its central value. This showed that
those formulations having higher cashew kernel flour in
the recipe had a relative maximum fat value which is in
agreement with the fact that cashew kernel is a good
sources of fats. The judicious use of cashew kernel in the
diet in suitable proportions is able to enhance dietary
quality with respect to fat and protein.
5. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 303
Analysis of variance (quadratic fit) effects of A, B, C and
AC, BC interactions were significant and used in
optimizing the response (carbohydrate content). No lack of
fit was obtained (p=0.4113) so this can be used in
predicting the carbohydrate content of energy bars. The
high R2
and adjusted R2
indicate a good explanation of the
variability by the selected model for carbohydrate content
of the energy bars (0.9814 and 0.9697) (Table 4). The high
R2
and adj. R2
indicates that the rawmaterials are good
sources of carbohydrate. The model that explains the
relationship between the carbohydrate content of the
energy bars and the independent variables (A, B, C) is
shown in Equation (4) below:
Y = 59.19 A + 48.14 B + 21.23 C + 19.83 AC
+ 30.61 BC (Eqn. 4)
From the regression equation (4), linear and binary
combinations of the three flour components had influence
on the carbohydrate content of the energy bars. The linear
and binary combinations increased the carbohydrate
content of the energy bars. Cassavaflour (linearterm)
exhibited the highesteffect in increasing the carbohydrates
content of the energy bars than bambara groundnutflour
and cashew kernelflour by having the highest positive
coefficient than the othertwoflours. Among the
binarycombinations, the combination of cassavaflour and
cashew kernelflourexhibited the highest effect on the
carbohydrate content of the energy bars followed by
combination of bambara groundnutflour and cashew
kernelflour. The plot showed how variable A (cassava
flour) and variable B (bambara groundnut) or variable B
and C (cashew kernel) affected the quality (contours) of
the percentage carbohydrates. The non-linear appearance
of contours curves implies strong quadratic interactions
(Figure 3). In the contour plot, the lower response values
seem to form a ridge running to the lower left of the graph.
Maximum carbohydrate score of the energy bars (56.07 %)
was obtained from a blend of 0.864 % cassava flour with
0.136% cashew kernel flour with bambara groundnut flour
set at its central value. This showed that those formulations
having higher cassava flour in the recipe showed relatively
maximum carbohydrate value which confirms the report of
El-Sharkawy (2003) that cassava is a major source of
carbohydrates.
There was significant influence of the linear and quadratic
terms (p=0.0001) on the general acceptability of the
energy bars. The insignificant lack of fit (p=0.1015) is
good even though it is non-significant. The high R2
and
adjusted R2
indicate a good explanation of the variability
by the selected model for the general acceptability of the
energy bars (0.9865 and 0.9781). The model equation
obtained from the data for the general acceptability of the
energy bars was:
Y = 6.66 A + 5.40 B + 7.03 C + 1.04 AB
− 2.09 BC (Eqn. 5)
Equation (5) suggests that the linear terms and the binary
combinations contributed to the general acceptability of
the energy bars. Blend BC have antagonistic blending
effects .The linear terms had significant (p=0.0001)
influence of the on the general acceptability of the energy
bars with cashew kernel flour producing the highest
increasing effect. This was followed by cassava then
finally bambara groundnut flours. The model could explain
97.81 % of all variances of the hedonic results while the
remaining 2.19 % could be attributed external factors not
analyzed. From the contour plot (Figure 4), maximum
general acceptability is obtained from a blend consisting of
about 22.22 % of component A and 77.78 % component C.
These higher response values seemed to form a ridge
running to the extreme right of the graph. Formulations
having high to medium content of bambara groundnut
flour in the recipe had shown a relatively low acceptability
value.
3.5. Optimum formulation
Primary objective of this study is to develop an energy bar
having high qualities with regard to its protein, fats and
carbohydrates values. Sensory scores for general
acceptability were considered for the optimization because
it was obtained from the average of all other sensory
parameters. The ingredients (cassava, bambara groundnut
and cashew kernel) were set in ranges. The relative
importance of “3” was assigned to protein and
carbohydrates. This is because the variables (protein and
carbohydrates) are considered equally important in their
influence on the energy content of the energy bars.
Although fats plays very important role in the energy
score, considering the shelf stability, the fats was
minimized to a relative importance of “5” in order to
ensure a shelf stable bar. The high relative importance of
“5” was assigned to the general acceptability values. This
is because the general acceptability represents the mean
score of all the sensory parameters. Optimization
suggested that energy bars made with 61.40 % cassava
flour, 0.00 % bambara groundnut and 38.60 % cashew
kernel flour achieved the best solution for this
combination of variables with a desirability of 0.775
(Figure 5). Graphical optimization also indicated similar
results (Figure 6). The predicated responses for the
developed energy bar were 20.76 % proteins, 12.77 % fats,
49.42 % carbohydrates and 6.86 for general acceptability.
6. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 304
Table 3: Experimental design used to develop and analyze Energy bars produced from cassava flour, bambara groundnut
flour and cashew kernel flour
Formulation nos. 11–14 and 4 replicateruns as recommended by Design-Expert Software (11.0.3).
Table 4: Coefficient estimates, model significance, coefficient of determination (R2
) , adjusted regression coefficient (adj. R2
)
and lack of fit values for the proteins, fats, carbohydrates and general acceptability of energy bars produced from high
quality cassava, toasted bambara groundnut and roasted cashew kernel flours
Variables Protein Fats Carbohydrates General
acceptability
A 12.49 10.38 59.19 6.66
B 19.01 12.24 48.14 5.40
C 28.18 34.02 21.23 7.03
AB 11.87 -2.51 -9.83 1.04
AC 9.42 -28.40 19.83 0.2406
BC -0.4841 -26.14 30.61 -2.09
ABC - - - -
Model
(ProbF)
0.0001* 0.0001*
0.0001*
0.0001*
R2
Adj.R2
97.07
0.9527
97.91
0.9660
0.9814
0.9697
0.9865
0.9781
Lack of fit 0.8752n.s 3.27n.s 0.4113n.s 0.1015 n.s
A: cassava flour; B: bambara groundnut flour; C: cashew kernel flour
n.s: non-significant;*Significant at the 5% level (p<.05).
Responses
Blend
s
Component
1 A: Cassava
Component 2 B:
Bambara
groundnut
Component 3
C: Cashew
kernel
Proteins Fats Carbohydrate
s
General
acceptabili
ty
1 0 100 0 20.59 13.65 45.79 5.46
2 100 0 0 12.01 10.53 60.71 6.66
3 50 0 50 22.27 15.02 44.96 6.62
4 0 0 100 27.98 33.80 20.17 6.82
5 100 0 0 12.92 9.34 58.00 6.36
6 50 50 0 20.10 10.32 50.55 6.31
7 50 50 0 17.61 10.69 51.98 6.22
8 0 0 100 28.11 34.87 21.55 6.71
9 0 50 50 23.49 17.76 41.37 5.60
10 0 100 0 17.95 11.18 50.08 5.35
11 33.3 33.3 33.3 22.29 12.83 44.96 6.26
12 16.7 66.6 16.7 20.11 10.23 50.23 5.81
13 66.6 16.7 16.7 18.81 12.86 52.56 6.62
14 16.7 16.7 66.6 26.25 18.16 40.19 6.68
7. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 305
Fig.1: Contour and 3Dsurface plots for proteins obtained using actual-components.
Fig.2: Contour and 3Dsurface plots for fats obtained using actual-components.
8. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 306
Fig.3: Contour and 3Dsurface plots for carbohydrate obtainedusing actual-components.
9. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 307
Fig.4: Contour and 3Dsurface plots for general acceptability obtained using actual-components.
10. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 308
Fig.5: Contour and 3Dsurface plots of the desirabilityfor multiple response function.
11. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 309
Fig.6: Contour plotsillustrating the optimum responses using graphical optimization.
12. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 310
IV. CONCLUSIONS
Response surface methodology was successfully applied to
obtain the best combination of cassava, bambara
groundnut and cashew kernel flours for producing energy
bars. The optimum formula of energy barsin terms of
protein,fat, carbohydrate and general
acceptabilityconsisted of 61.40 % high quality cassava,
0.00% bambaragroundnut and 38.60% cashew kernel
flourwith a desirability of 0.775. Theoptimized energy bar
hadprotein, fat, carbohydrate and general acceptability
values of 20.76 %, 12.77 %, 49.42 % and 6.86,
respectively.Numerical optimization also indicated that
better fats, protein and carbohydrates are directlyrelated
with the proportion of cassava, bambara groundnut and
cashew kernel flours, respectively. The finding of the
study willprovide a guide for commercial energy bar
companies and household makers to produce a high
nutritional and acceptable energy bars with lower
production cost.
REFERENCES
[1] Aigster, A., Duncan, S.E., Conforti, F.D. &Barbeau, W.E.,
(2011). Physicochemical properties and sensory attributes
of resistant starch-supplemented granola bars and
cereals. LWT-Food Science and Technology, 44(10), 2159-
2165
[2] Al-Hooti, S.N., Sidhu, J.S., Al-Saqer, J.M. & Al-Othman,
A. 2002. Chemical composition and quality of date syrup
as affected by pectinase/cellulase enzyme treatment . Food
Chemistry, 79 (2), 215-220.
Anuar, N., Adnan, A.F., Saat,N., Aziz, N. &Taha, R.M.
(2013). Optimization of Extraction Parameters by Using
Response Surface Methodology, Purification, and
Identification of Anthocyanin Pigments in
Melastomamalabathricum Fruit. Hindawi Publishing
Corporation, The Scientific World JournalVolume, Article
ID 810547, 10 pages,
http://dx.doi.org/10.1155/2013/810547.
[3] AOAC (2006). Official Methods of Analysis. Washington:
Association of Analytical Chemists.
[4] BIS IS: 6273 (1971). Part I and Part II Guide for sensory
evaluation of foods. Indian Standard Institution,
ManakBhawan, New Delhi.
[5] Chakraborty SK, Kumbhar BK, Chakraborty S, Yadav P.
Influence of processing parameters on textural
characteristics and overall acceptability of millet enriched
biscuits using response surface methodology. J Food Sci
Technol. 2011;48(2):167–174. doi: 10.1007/s13197-010-
0164-4.
[6] Cherie, Z., Ziegler, G.R., Gemede, H.F. &Woldegiorgis,
A.Z. (2018). Optimization and modeling of teff-maize-rice
based formulation by simplex lattice mixture design for the
preparation of brighter and acceptable injera, Cogent Food
& Agriculture, 4:1, DOI:10.1080/23311932.2018.1443381
[7] Cox, D. R. (1971). A note on polynomial response
functions for mixtures. Biometrika, 58(1), 155–159.
[8] El-Sharkawy, M.A. (2003). Cassava Biology and
Physiology. Plant MolBiol 53(1), 621-641.
[9] Giovanni, M. (1983). Response surface methodology and
product optimisation. Food Technol.37:41–45.
[10] Gupta, K., Mansi Verma, P. J. & Monika, J. (2014).
Process Optimization for Producing Cowpea Added Instant
Kheer Mix Using Response Surface Methodology. J.
Nutr.health Food Eng. 1(5), 198‒206.
13. International journal of Horticulture, Agriculture and Food science(IJHAF) Vol-3, Issue-5, Sept-Oct, 2019
https://dx.doi.org/10.22161/ijhaf.3.5.8 ISSN: 2456-8635
www.aipublications.com Page | 311
[11] Honorato T.L, Rabelo, M.C., Goncalve, L.R.B., Pinto
G.A.S. &Rodrigue, S. (2007). Fermentation of cashew
apple juice to produce high added value products.
WorldJournal of Microbial Biotechnology. 23 (10), 1409 –
1415.
https://doi.org/10.1093/biomet/58.1.155.
[12] Mostafazadeha AKM, Sarshara M, Javadiana SH, et al.
(2011). Separation of fructose and glucose from date syrup
using resin chromatographic method: Experimental data
and mathematical modeling . J of Separation and
Purification Technology, 79(1):72–78.
[13] Mridula, D., Singh, K.K. &Barnwal, P. (2013).
Development of omega-3 rich energy bar with flaxseed. J.
Food Sci. Technol, 50(5):950-957.
[14] Myers, R.H., Montgomery, D.C. & Anderson-Cook, C.M.
(2009) Response surface methodology: process and product
optimization using designed experiments, 3rd edn. Wiley,
Hoboken.
[15] Ohler, J.G. (1979). Cashew. Department of Agricultural
Research, Royal Tropical Institute, Amsterdam.
[16] Okafor, G.I. &Ugwu, F.C. (2014). Production and
evaluation of cold extruded and baked ready-to-eat snacks
from blends of breadfruit (Treculiaafricana),
cashewnut(Anacardiumoccidentale) and coconut
(Cocosnucifera). Food Science and QualityManagement,
23: 65-77.
[17] Olapade, A.A. &Adetuyi, D.O. (2007). Comparison of
different methods of producing bambara (Voandzeia
subterranean L. Thou) flours for preparation of moin-moin.
Niger. Food J. 25 (2), pp. 150-157.
[18] Onwuka, G. I. (2005). Food Analysis and Instrumentation,
Theory and Practice. Lagos :Naphthali prints.
[19] Ooamah, B.D. (2001). Flaxseed as a functional food
source. J Sci. Food Agric., 81(9):889-94.
[20] Oti, E. &Ukpabi, U. J. (2006). Cassava for Bread Making
in Nigeria. Proceedings of the Nigerian Institute of Food
Science and Technology South –Eastern Chapter Workshop
on the use of cassava-wheat composite flour and non –
bromated additives for bread making held at National Root
Crops Research Institute, Umudike, Umuahia,Abia state.
Pub. Naphtali Prints, Nigeria.
[21] Seth, D., &Rajamanickam, G. (2012). Development of
extruded snacks using soy, sorghum, millet and rice blend–
A response surface methodology approach.
InternationalJournal of Food Science & Technology, 47(7),
1526–1531.https://doi.org/10.1111/j.1365-
2621.2012.03001.x
[22] Singh, S., Raina, C.S., Bawa, A.S. &Saxena, D.C. (2004).
Sweet potato based pasta product: optimization of
ingredient levels using RSM. Int. J. Food Sci.
Tech.,39:191–200.
[23] Tsegai, D. &Kormawa, P.C. (2002). Determinants of
Urban Household Demand for Cassava Products in
Kaduna, Northern Nigeria. In: Conference of International
Research for Development, Witzenhause, 9-10.