Nigeria on the Verge of Polio Eradication

B.Z., Reuben; T.K., Siya; K.H., John; J.D, Zoaka

doi:10.21474/ijar01/739

Cited by 4 publications

(3 citation statements)

References 2 publications

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“…This phenomenon might be due to elevated respiration, high level of ethylene production associated with smaller fruits during harvesting as a result of high surface-area-to -volume ratio of the fruit, thus leading to rapid ripening. This result is in agreement with Day (1993), AgriInfo (2011) and Ahmed and Abubakar (2016b) who affi rmed that small fruits ripen rapidly due to elevated respiration, high amount of ethylene production and respiration rates due high surface-area-to-volume ratio. The eff ect of harvesting methods on mango fruit colour during storage is also presented on Table 02, where, a highly signifi cant (P ≤ 0.01) eff ect of harvesting methods on the colour change of mango fruits during storage at days 4, 10, 12, 14 and 16 were seen, however, a signifi cant eff ect (P ≤ 0.05) was recorded at days 6 in storage.…”

Section: Resultssupporting

confidence: 91%

“…Postharvest management of mango fruits in Nigeria is generally poor (Ahmed and Abubakar, 2016a); and the fruits are harvested by shaking the tree to force the fruit to drop on the ground, packing without cleaning, sizing and using poor packaging materials (Ahmed, 2016). Consequently, these improper postharvest management such as harvesting methods and sizing are partly responsible for the low productivity and large wastage of mango fruits in the country (Ahmed and Abubakar, 2016b).…”

Section: Introductionmentioning

confidence: 99%

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Some Sensory Attributes of Mango (<em>Mangifera Indica L.</em>) Fruit as Influenced by Fruit Size and Harvesting Methods during Storage

Ahmed

2018

J Agric Sciences

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Purpose: A large quantity of mango fruits is lost annually in Adamawa State due to poor harvesting method, sizing, handling, packaging, transportation and storage, and therefore, amelioration becomes necessary. This experiment was carried out to study the eff ect of harvesting methods and harvested fruit size on some sensory attributes of mango fruit during storage. Research Method: Three harvesting methods were used to harvest the fruits, and the methods were namely, harvested and fell on the ground, harvested with locally fabricated picker and harvested and fell on foam. Two harvested fruit sizes were adopted for the study namely, big and small fruit. The experiment was laid out in a Split Plot Design with fruit size assigned to the main plot while harvesting methods were assigned to the subplots and replicated three times. Treatments consisted of two factors (fruit size and harvesting methods). Data were collected on fruit texture, fruit colour, and fruit marketability, subjectively. The data generated were subjected to Analysis of Variance (ANOVA). Means showing signifi cant F-test were separated using Least Signifi cant Diff erence (LSD). Findings: Results of the study showed that big fruits harvested with picker had better fruit texture, colour and marketability during storage and therefore, harvesting big mango fruits carefully without letting them drop to hit the ground is recommended for better sensory attributes of mango fruits. Research Limitation: The research determines the impact of harvesting methods and fruit size on the sensory qualities of mango fruit. The study limited itself to only three harvesting methods. Two fruit sizes and one variety of mango (cv Zill).

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Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Some Sensory Attributes of Mango (<em>Mangifera Indica L.</em>) Fruit as Influenced by Fruit Size and Harvesting Methods during Storage

Ahmed

2018

J Agric Sciences

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“…As regards the arrangement of foodprocessing activities in space, archaeology and ethnography reveal an equally complex picture (e.g., David 1998;Hamon & LeGall 2013;Naveh 1996;Nixon-Darcus 2014: 196-204;Roux 1985: 46;Wright 2000). We intend to explore this variation and its social significance in depth, by fully mapping the spatial layout of food-processing tasks.…”

Section: Exploring Cultural Diversity In Grinding Technologies Of Ancmentioning

confidence: 99%

Plant foods, stone tools and food preparation in prehistoric Europe: An integrative approach in the context of ERC funded project PLANTCULT

Valamoti¹,

Chondrou²,

Bekiaris³

et al. 2020

JLS

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The transformation of food ingredients into meals corresponds to complex choices resulting from the interplay of environmental and cultural factors: available ingredients, technologies of transformation, cultural perceptions of food, as well as taste and food taboos. Project PLANTCULT (ERC Consolidator Grant, GA 682529) aims to investigate prehistoric culinary cultures from the Aegean to Central Europe by focusing on plant foods and associated food preparation technologies spanning the Neolithic through to the Iron Age. Our paper offers an overview of the lines of investigation pursued within the project to address plant food preparation and related stone tool technologies. The wide range of plant foods from the area under investigation (ground cereals, breads, beer, pressed grapes, split pulses, etc.) suggests great variability of culinary preparations. Yet, little is known of the transformation technologies involved (e.g., pounding, grinding, and boiling). Changes in size and shape of grinding stones over time have been associated with efficiency of grinding, specific culinary practices and socioeconomic organisation. Informed by ethnography and experimental data, as well as ancient texts, PLANTCULT integrates archaeobotanical food remains and associated equipment to address these issues. We utilize a multifaceted approach including the study of both published archaeological data and original assemblages from key sites. We aim to develop methods for understanding the interaction of tool type, use-wear formation and associated plant micro- and macro- remains in the archaeological record. Our experimental program aims to generate (a) reference material for the identification of plant processing in the archaeological record and (b) ingredients for the preparation of experimental plant foods, which hold a key role to unlocking the recipes of prehistory. Plant processing technologies are thus investigated across space and through time, in an attempt to explore the dynamic role of culinary transformation of plant ingredients into shaping social and cultural identities in prehistoric Europe.

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Food security status of female-headed households in Mubi North Local Government area, Adamawa State, Nigeria

Madugu¹

2019

AST

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Abstract. This study investigated the food security status of female-headed households (FHHs) in Mubi north local government area (LGA) of Adamawa State, Nigeria. Specifically, the socio economic characteristics and determinants of household food security status of respondents were tested. Structured questionnaire was used to collect data from 80 female headed households using simple random sampling technique from five districts of Mubi north LGA. Analytical tools used were the food security index (FSI) and Binary Logit Regression Analysis. The results showed that majority (57.9%) of the respondents were middle aged, having 1-5 persons in their household and cultivating about 1-3 hectares of land. It further showed that most of the respondents (63.8%) were food insecure. The result further showed that age, household size, educational status, and access to input were significant and therefore regarded as the major determinants of food security in the study area. It also showed that extension service was not significant and thus not a determinant of food security among the respondents. The study concluded that female headed households in the study area were food insecure; it was thus recommended that NGOs, CSOs and other actors should focus more on agricultural activities by providing inputs so as to improve food production and household food security index, furthermore, the result showed that extension service did not influence food security status of respondents, thus, private extension service providers should be established to assist the government in the provision of intensive extension contact/services, this can help to improve food production and subsequent food security status of respondents.

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Nigeria on the Verge of Polio Eradication

Cited by 4 publications

References 2 publications

Some Sensory Attributes of Mango (<em>Mangifera Indica L.</em>) Fruit as Influenced by Fruit Size and Harvesting Methods during Storage

Some Sensory Attributes of Mango (<em>Mangifera Indica L.</em>) Fruit as Influenced by Fruit Size and Harvesting Methods during Storage

Plant foods, stone tools and food preparation in prehistoric Europe: An integrative approach in the context of ERC funded project PLANTCULT

Food security status of female-headed households in Mubi North Local Government area, Adamawa State, Nigeria

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