Selected Nigerian Foods and Vegetables and Their Health Benefits | Book Publisher International

The book "Selected Nigerian Foods and Vegetables and Their Health Benefits" explores the nutritional aspects of the traditional Nigerian diet, highlighting the advantages of consuming green leafy vegetables and other locally grown foods. This extensive book examines the antioxidant capacity, micronutrient makeup, and possible health benefits of a variety of Nigerian native foods, including peanut soup, amala, rice, moimoi, chinchin, and vegetables like bitter leaf, eggplant, ewedu, egusi, and Lagos spinach. It also offers insightful information on dietary habits and the nutritional contributions of these foods to general well-being. The book helps readers understand the role of staple foods in promoting a healthy lifestyle in the Nigerian context, emphasising both well-known and lesser-known foods. Academic institutions, governmental bodies, and public health organizations must work together to overcome the lack of research on the Nigerian diet. Research on food consumption trends, dietary patterns, nutritional deficiencies, and their links to health outcomes should be supported financially. Data collection techniques and instruments suited to the Nigerian environment should be created and applied to obtain precise dietary data. A thorough understanding of the Nigerian diet is essential for public health policies and interventions to improve nutrition and prevent diet-related diseases.

Author(s) Details:

Abiodun Olukemi Famakinwa,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Anthony Olusegun Obilana,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Oluwafemi Omoniyi Oguntibeju,
Phytomedicine and Phytochemistry Group, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville 7535, South Africa.

Please see the link here: https://stm.bookpi.org/SNFVTHB/article/view/13457

Analysis of Genetic Diversity in Chickpea Employing ISSR Markers | Chapter 8 | Cutting-edge Research in Agricultural Sciences Vol. 13

To detect genetic variations, inter simple sequence repeat (ISSR) markers are commonly utilised. ISSR markers were used to determine genetic diversity in 13 chickpea accessions, both cultivated and wild. The pentanucleotide repeat primer UBC-879 generated the best amplification patterns of all the anchored ISSR primers tested. In total, 150 bands were amplified in the 100-2000 bps molecular weight range, yielding an average of 21.4 bands per primer and 1.64 bands per primer per genotype. Amplification is least with the repeats (GA)8C, (AG)8YT, (GA)8YC, (AG)8C, (GTT)6, and (GT)8YC.

Author (S) Details

Neha Gupta

School of Studies in Biotechnology, Jiwaji University, Gwalior 474011, Madhya Pradesh, India.

Sameer Suresh Bhagyawant

School of Studies in Biotechnology, Jiwaji University, Gwalior 474011, Madhya Pradesh, India.

View Book :- https://stm.bookpi.org/CRAS-V13/article/view/3819

Lablab: A New Crop for Mid-Atlantic Region of the United States of America | Chapter 6 | Cutting-edge Research in Agricultural Sciences Vol. 9

 Lablab [Lablab purpureus (L.) Sweet] is a tropical plant that is native to Asia and Africa. For generations, it has been a novelty garden plant in the United States. Several studies were conducted to characterize lablab productivity under Virginia's agro-climatic conditions, which are not sub-tropical or tropical. Fresh and dry yields varied from 33 to 121 Mg/ha with a mean of 66, and 7 to 18 with a mean of 13 Mg/ha, respectively, in 2011, whereas fresh and dry yields varied from 40 to 93 Mg/ha with a mean of 59, and 7- 18 with a mean of 12 Mg/ha, respectively, in 2012. Overall means of fresh and dry yields (over years) varied from 47 to 91 with a mean of 62, and 9 to 15 with a mean of 13 Mg/ha, respectively. Concentrations of protein, P, K, Ca, Mg, S, Al, B, Cu, Fe, Mn, Na, and Zn in lablab plant tissue produced in Virginia were 15, 0.28, 2.30, 1.32, 0.27, 0.22, 224, 20, 18, 343, 79, 0.03, and 40, respectively. Lablab seed yields in Virginia varied from 559 (PI 593055) to 1678 (PI 288467) kg.ha-1. The average protein concentration in lablab seed produced in Virginia was 25.4%, with a range from 20.6 to 28.8%, on dry weight basis The lablab seeds contained trace amounts of oil. On a dry weight basis, it ranged from 0.54 to 1.13 percent, with an average of 0.87 percent. The sugar content of lablab seeds ranged from 4.2 to 10.1 percent by dry weight, with a mean concentration of 6.2 percent. The predominant fatty acids in lablab seed oil were C18:2 (Linoleic acid: 53.5 percent), C16:0 (Palmitic acid: 15.8 percent), and C18:3 (Linolenic acid: 14.1 percent ). The total saturated fatty acid content of lablab seed ranged from 21.0 to 24.9 percent, with a mean of 22.2 percent. The total amount of unsaturated fatty acids in lablab seed ranged from 74.8 to 78.9 percent, compared to a mean of 77.6 percent. Based on Al, P, K, and S concentrations (ppm) in lablab biomass (110 to 554, 2400 to 3200, 20300 to 24700, and 1900 to 2400, respectively), lablab biomass may also be a potential feed stock for bio-ethanol. One advantage of using lablab biomass as a feedstock for bioethanol will be the lablab's symbiotic N fixation, which could reduce/eliminate the use of N fertilizers. Lablab was determined to be a potential forage and grain crop in the mid-Atlantic region of the United States of America.

Author (s) Details

Dr. Harbans L. Bhardwaj
Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA.


Dr. Anwar A. Hamama,
Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA.


View Book :- https://stm.bookpi.org/CRAS-V9/article/view/1454

Development and Characterization of Cake Prepared With a Mixture of Mangalo Bean and Rice Flours | Chapter 4 | Current Research in Agricultural and Food Science Vol. 5

 The goal of this research was to create a cake using a combination of mangalo bean and rice flours. We created and tested four distinct cake formulas with varied percentages of mangalo flour (MF) and rice flour (RF) (0 percent MF + 100 percent RC, 10% MF + 90 percent RF, 20% MF + 80 percent RF, 30% MF + 70 percent RF). Microbiological, physicochemical, and sensory evaluations were carried out on a formulation containing 30% mangalo and 70% rice (p0.05). All of the parameters were within the suggested ranges. The cake's low lipid level, high fibre, iron and zinc content, and gluten-free status are just a few of its advantages. Acceptance was 86 percent, and purchase intention was 52 percent, according to our poll. We may infer that combining mangalo bean and rice flours is nutritious, well-accepted, and has high technical potential. In addition, the formulation under study promotes family farming and the traditional Brazilian diet.

Author(s) Details

Ferlando Lima Santos
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Merian Cunha Oliveira
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Adriana Santos Nascimento
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Karina Zanoti Fonseca
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Bruna Aparecida de Souza Machado
National Service of Industrial Training (SENAI, CIMATEC), Salvador, Brazil.

Gustavo Modesto Amorim
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Ana Carolina Chagas Portela
Health Sciences Center (CCS), Federal Universityof Recôncavo da Bahia (UFRB), Santo Antônio de Jesus, Bahia, Brazil.

Ingrid Lessa Leal
National Service of Industrial Training (SENAI, CIMATEC), Salvador, Brazil.

Wagna Piler Carvalho dos Santos
Bahia Federal Instituteof Education, Science e Technology (IFBA), Salvador, Bahia, Brazil.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1133

Research on Dry Matter Production, Nutrient Cycled and Removed as Well as Soil Fertility Changes in Yam-Based Cropping Systems with Herbaceous Legumes in the Guinea-Sudan Zone of Benin | Chapter 9 | New Ideas Concerning Science and Technology Vol. 12

 Deforestation and soil nutrient degradation are common outcomes of traditional yam-based cropping systems (shifting cultivation, slash-and-burn, and short fallow). The aim of this research was to see how yam-based systems with herbaceous legumes affected dry matter (DM) production (tubers, shoots), nutrient removal and recycling, and soil fertility changes. Traditional smallholder systems (1-year fallow of Andropogon gayanus-yam rotation, maize-yam rotation) were compared to yam-based systems with herbaceous legumes (Aeschynomene histrix/maize intercropping-yam rotation, Mucuna pruriens/maize intercropping-yam rotation). The experiment was performed with 32 farmers, eight in each location, during the cropping seasons of 2002 and 2004. A partial nested model with five factors: Year, Replication, Farmer, Site, and Treatment was used to conduct a randomised full block design with four treatments and four replicates for each of them. Dry matter (DM) output (tubers, shoots), nutrient contribution to the systems, and soil properties were studied using analysis of variance (ANOVA) and the general linear model (GLM) procedure at depths of 0–10 and 10–20 cm. In contrast to conventional systems, yam-based systems with legumes greatly improved DM removal and recycling, complete N, P, and K recycling or removal, and soil chemical properties (SOM, N, P, K, and pH water). Interactions between treatment, farmer, and year treatment affected yam tuber dry matter development significantly. In yam-based systems with legumes, the amounts of N, P, and K recycled in the yam shoot were substantially higher than in conventional systems.

Author (s) Details

Raphiou Maliki
Institut National des Recherches Agricoles du Benin´ (INRAB), P.O.Box 2128, Calavi, Benin

Brice Sinsin
Faculte´ des Sciences Agronomiques de l’Universite´ d’Abomey-Calavi (FSA/UAC), P.O. Box 01-526, Cotonou, Benin

Anne Floquet
Centre Beninois´ pour l’Environnement et le Developpement´ Economique et Social (CEBEDES), P.O.Box 02-331, Cotonou, Benin

Denis Cornet
Centre de Cooperation´ Internationale en Recherche Agronomique pour le Developpement´ (CIRAD), 34398 Montpellier Cedex 5, France

Eric Malezieux
Centre de Cooperation´ Internationale en Recherche Agronomique pour le Developpement´ (CIRAD), UPR Hortsys, 34398 Montpellier Cedex 5, France

Philippe Vernier
Centre de Cooperation´ Internationale en Recherche Agronomique pour le Developpement´ (CIRAD), 34398 Montpellier Cedex 5, France

View Book :- https://stm.bookpi.org/NICST-V12/article/view/779