The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been the focus for research in recent years. The aim of this study is to determine the physico-chemical and functional properties of jackfruit seed flour. The fruits were cut, the seeds removed, sliced, dried at 60 °C for 24 hrs, milled using hammer mill to pass through a 250 µm sieve, packaged in polyethelyne bag and kept in a refrigerator (~ 4 °C). The moisture content of the jackfruit seed flour was 6.09 %. The ash and fat contents (dry matter basis) were 2.70 % and 1.27 % respectively. The protein content, fibre content and carbohydrate content were 13.50 %, 3.19 % and 79.34 % respectively. The caloric value obtained was 382.79 kcal/100g. The Jackfruit seed flour contains an appreciable value of calcium (3087 mg/kg), Iron (130.74 mg/kg), potassium (14781 mg/kg), sodium (60.66 mg/kg), copper (10.45 mg/kg) and manganese (1.12 mg/kg). The pH and titratable acidity values were 5.78 and 1.12 % (as lactic acid) respectively. High water absorption capacity (25 %), fat absorption capacity (17.0 %) and bulk density (0.80 g/cm 3 ) were recorded for the jackfruit seed flour. The values for swelling power, foam capacity and foam stability were 4.77, 25.34 % and 33 % respectively. The flour produced may be use as thickening and binding agent in food systems.
Abstract:In an effort to improve upon tomato varieties on the Ghanaian market, this study was carried out to identify genotypes with desirable qualities for further breeding work. The study was executed by crossing some varieties of Solanum lycopersicon; cherry red, cherry yellow, roma and wosowoso with a wild tomato, Solanum pimpinellifolium. The progenies were cultivated for four generations to obtain these lines. Fruits harvested from these lines of F 4 were analysed for the following physico-chemical properties; dry matter, pH, total titratable acidity, total soluble solids and vitamin C. The total soluble solids and total titratable acidity were used to deduce flavour and sweetness indices for the fruits. Significant (p<0.05) differences were observed among and within the various breeding lines. The dry matter, pH and total soluble solids of the fruits ranged from 5.21-8.43%, 4.08-4.59 and 4.00-7.80% respectively. Total titratable acidity, ascorbic acid, flavour and sweetness indices also ranged from 0.35-0.88%, 16.84-46.09 mg/100g, 0.07-0.16 and 5.33-13.64 respectively. In all wosowoso breeding lines were the most promising of all the breeding lines. Most of the progenies obtained had characteristics significantly (p<0.05) different from each other and then from those of their respective parents (controls). This shows that the various lines were still in the process of segregating and had not yet attained the status of pure lines.
Five (5) essential macro, three (3) micro and two (2) trace mineral elements were determined in fresh fruits of twenty-two (22) accessions of okra using Instrumental Neutron Activation Analysis (INAA). These were correlated to assess the level of associations existing between these elements. Concentrations of these elements were juxtaposed with their recommended daily dietary intake (RDI) in the individual accessions of okra and their variability with other traits examined for future improvement works towards breeding for high or low micro nutrient containing variety (ies).
Pineapple has a large demand for plant nutrients and for this reason; fertilization is almost mandatory where the fruit is destined for sale. As consumer demand for organic food grows, organic production and certification is seen as a valuable alternative for smallholder farmers in developing countries. This study sought to investigate the effects of different organic fertilizers on the physical and chemical quality of pineapple (Ananas comosus L.) cultivated in two different ecological zones in Ghana. Organic fertilizers treatments were POME (Palm oil meal effluent), Phos-K (PH), Yara (Y) and combination of Phos-K and POME (PH+P) and Yara + POME (Y+P) in the ratio of 1:1. Soil without fertilizer was control. A farmer field demonstration and an on-station experimental trial were conducted parallel at Nsakyi and at the Biotechnology and Nuclear Agriculture Research Institute (BNARI) research farm, respectively. The experiment was laid out in the Randomised Completely Block Randomized Design (RCBD) with five fertilizer treatments and four replications. Sugar loaf pineapples were harvested at 17 months upon maturity, washed, peeled, and juice extracted for analyzing vitamin C, Total Soluble Solids, pH, Titratable acidity, juice yield and colour. Fruits were weighed with Sartorius scale and percentage weight loss estimated over 15 days. The weight loss of pineapples treated with POME (25.56 ± 0.62 %) from BNARI farm was significantly (p<0.05) higher than all the other pineapple treaments. pH of all pineapple samples significantly (P<0.05) differed for all the different fertilizer treatments for both farms. Phos-K significantly (p<0.05) enhanced the vitamin C content of pineapples from both ecological sites Lightness (L*) and yellowness (b*) for juice of pineapple treated with Phos-K from BNARI farm was significantly (p<0.05) higher, than samples from Nsakyi farms indicating desirable visual appeal for sugar loaf pineapples. Organic fertilizers significantly (p<0.05) influenced the pH, vitamin C and juice yield of pineapples grown in the two different ecological zones. Irrespective of the ecological differences in Nsakyi and BNARI farm sites, the application of Phos-K to pineapple significantly (p<0.05) increased the juice yield which is a desirable quality of pineapple. Thus the application of Phos-K organic fertilizer, better improved the physical and chemical quality attributes of pineapple. However, there is the need to conduct further work on application rate and utilization efficiency of organic fertilizers that will produce maximum pineapple quality and yield.
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