The effects of processing conditions such as preheating moisture content (6, 8.3, 10 and 12%‐wet basis), heating temperature (70, 85, 100 and 115C) and heating time (15, 20, 25 and 30 min) on the oil point pressure of soybean seed was investigated. It was observed that increase in preheating moisture content from 6.0% to 12.0% (wet basis) increases the oil point pressure. The oil point pressure was found to decrease with increase in temperature and heating time from 70C to 115Cand 15 min to 30 min, respectively. It was also observed that increase in the moisture content during expression (postheating moisture content) from 2.6 to 11.6% increases the oil point pressure and the relationship can adequately be represented by a linear model. The postheating moisture content is affected by the initial moisture content, the heating temperature and heating time; therefore these factors affect the oil point pressure. The oil point pressure values obtained in the study were between 10.4 MPa (for sample at a moisture content of 6.0% heated at 115Cfor 30 min) and 17.2 MPa (for sample at a moisture content of 12.0% heated at 70C for 15 min).

No abstract

No abstract

No abstract

This research was conducted to determine growth stage-specific crop coefficient (Kc) and Consumptive Use (CU), for Capsicum chinense (Ata rodo) grown under irrigation in Omu-Aran, North central Nigeria. Daily CU and growth stagespecific crop coefficient Kc for Capsicum chinense was measured using a developed and calibrated hydraulic weighing lysimeter over 2 consecutive dry seasons (2015/16 and 2016/17). The values of CU and growth stage-specific Kc obtained were compared to that estimated using CROPWAT 8.0 and with existing Food and Agricultural Organization (FAO) Kc values for bell pepper. The Kc values determined over the growing seasons varied from 0.32 to 0.7, 1.02 to 1.45 and 0.76 to 0.9 representing Kc initial, Kc mid-season and Kc late season (Kc ini , Kc mid and Kc end), respectively. These Kc varied significantly (P < 0.05) from FAO established Kc values. The observed Kc was validated using relevant statistical methods. The seasonal CU of Capsicum chinense was 580.01 ± 54 mm, while the reference evapotranspiration increased from 3.26 mm day −1 in October to 4.19 mm day −1 in February. The crop factor increased from 0.7 in October to attain its peak of 1.45 in January, but decreased to 0.9 during crop senescence in February. Likewise, the daily crop water need was 2.28 mm day −1 in October but reached its peak of 5.82 mm day −1 in January and thereafter decreased to 3.77 mm day −1 in February. Mean monthly water need of Capsicum chinense pepper was 68.36 mm month −1 in October. The water need of crop rose to its peak of 166.32 mm month −1 in December, and thereafter declined to 113.13 mm month −1 in February It is inferred that the application of growth stage-specific Kc will assist in irrigation management and would serve as useful guide for precise water applications for areas around Omu-Aran as it differs from region to region.