Five new cassava mosaic disease resistant (CMD) varieties released to farmers in Nigeria were evaluated for mineral composition. Results show that TME 419 differed significantly (p<0.05) from other varieties in calcium (900ìg/ g) and manganese (32.3ìg/g) content. The hybrid check (TMS 30572) and TMS 98/0505 were significantly different (p<0.05) from other varieties in magnesium (1300ìg/g) and potassium (3900ìg/g), respectively. TMS 97/2205 differed significantly (p<0.05) from other varieties in phosphorus (1200ìg/g) and sodium (63.7ìg/g). Data also revealed that TMS 98/0581 was significantly different (p<0.05) from other varieties in iron (184.2ìg/g) while TMS 98/0510 differed significantly (p<0.05) from other varieties both in copper (10.9ìg/g) and zinc (8.5ìg/g). Chipping and grating had no significant effect (p>0.05) on calcium, sodium, copper, and zinc content of cassava flour. However, treatment effect was obvious in other minerals, chipped having a significant difference (p<0.05) in magnesium, potassium and manganese contents compared to grated samples. Conversely, grated samples differed significantly (p<0.05) in phosphorus and iron compared to chipped samples. Estimated daily recommended dietary allowances (RDA) from major minerals found in CMD varieties show that calcium, potassium, phosphorus and copper contributions to RDA ranged from 17.5-22.5%, 13.8-20.7%, 32.1-42.9%, and 127.8-302.8% in both adult males and females, respectively if 250g flour is eaten daily. The highest level of magnesium contribution (81.3% and 104.8%) to RDA was found in TMS 30572 for adult males and females, respectively, from 250 g flour. TMS 98/0581 was highest in iron contribution to RDA with 575.6% and 255.8% for adult males and females, respectively, provided 250 g flour is eaten. TMS 98/0510 had the highest level of contribution to RDA, 19.3% for adult males, while 26.6% is accruable to adult female, provided 250 g flour is consumed. New cassava varieties may constitute important raw materials in the food industries based on their nutritional composition.

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ABSTRACT, and also between fruit weight and fruit volume. A high negative correlation (P<0.01) was observed between number of fruits and fruit weight and volume. There was no correlation between number of hands and fruit weight, and number of hands and fruit volume. These findings suggest that new Musa hybrids are highly promising in terms of yield and certain fruit and bunch traits and could therefore complement African traditional plantains.

Thirty different genotypes of plantain and banana hybrids were evaluated for fruit ripening time to provide information on their shelf life, processing, adoption, and marketing potentials. Fruit of many of the plantain and banana hybrids had a significantly longer shelf life (p<0.05) than that of the plantain landraces. Shelf life from green to the attainment of full ripening (16.3 days) was observed in 23688-2, which differed significantly (P<0.05) from all other cultivars investigated. The mean numbers of days before complete ripening in 23977-7, SH 3362 and 25333-S88 were 15.6 days, 13.8 days and 13.4 days, respectively. These clones differed significantly (p<0.05) from the two plantain landraces used in this study. Obino l'Ewai kept for 8.5 days before the attainment of full ripening. Agbagba and 25291-S32 recorded the shortest ripening times of 5.5 and 5.4 days, respectively to attain full ripening stage. Similarly, most of the plantain and banana hybrids differ significantly from the landraces in shelf life prior to senescence (stage 10). Significant difference (P<0.05) was also observed in most of the hybrids compared to plantain landraces in their keeping qualities before senescence. Specifically, hybrids 23977-7 and SH 3362 kept for 25.9 days to stage 10. Fruits of FHIA 3 showed the shortest storage life (13.3days) before senescence. The weight of 25344-18 fruit reduced from 189.6g to 104.5g during ripening from stage 1 to stage 10. The same trend in fruit weight reduction during ripening was observed for all other cultivar, irrespective of their ploidy status. @ JASEM

Fishes are the cheapest source of animal protein and it plays an important role in the diet of many people in both developed and developing countries. It is an important ingredient in the Nigerian traditional cuisine, cat fish being one of the most valued and very diverse groups of bony fish. The catfishes are a monophyletic group, belonging to the super-order called the Ostariophysi. Freshly caught fish spoil easily and therefore requires adequate preservation and storage. Of all flesh foods, fish is the most susceptible to tissue decomposition, development of rancidity, and microbial spoilage. Fish begin to deteriorate as soon as they leave the water. The preservation of fish is therefore considered to be a major hindrance to its production and utilisation especially in the tropical countries in Africa. The four most popular methods of fish preservation are freezing, canning, smoking and pickling, the major preservation method being pickling or salting, which has been used for centuries. In this present study, the effect of extracts from three indigenous spices; Piper guinensis (uziza), Xylopia aethiopicum (okada) and Myrustica monodora (ehuru) on the preservation of smoked-dried catfish stored for six weeks were evaluated using brine solution as control. Samples treated with uziza showed the lowest moisture content of 6.5% and lowest mean FFA formation of 0.55%, which was significantly different (p<0.5) from the other spices. The mean peroxide value range of 5.8-15.1 meq/kg was observed throughout the storage period for all the spices used. Thiobarbituric acid values ranged from 0.6mg/kg-1.4mg/kg with the lowest mean value of 0.37 mg/kg recorded in fish samples treated with uziza while the highest mean TBA value of 1.14mg was obtained in ehuru treated samples. This new research reveals that the three indigenous spices used, including Piper guinensis, Myristica monodora and Xylophia aethiopicum had chemical preservative and antioxidant properties. Among the three spices, Piper guinensis (uziza) was found to have the most effective preservation potential of smoked-dried fish during storage. This new result is anticipated to provide a simple, cheaper, healthier and safer method of fish preservation in developing countries.