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Childhood malnutrition is a major concern in developing countries, particularly in Ethiopia. This study aims to address this problem by assessing the nutritional properties of snacks made from locally available raw materials. The study used a twin-screw extruder machine to study the effects of different processing conditions (barrel temperatures, feed moisture content, and cowpea/emmer wheat blending ratio) on the nutritional properties of extruded products. The results showed a highly significant effect of these processing variables on the nutritional properties of snacks. Increasing cowpea in the blend boosted the protein and fiber content of the snack products. Increasing the barrel temperature from 80 to 120 °C notably decreased the protein and fat levels in the snack. The optimization of the combined interactive effects on an extruded snack made from 19.83% cowpea and 80.17% emmer wheat, cooked at 120 °C barrel temperature with 22.04% feed moisture content, produced acceptable extruded snack items. The products developed with optimized parameters contained 16.68%, 1.55%, 2.50%, 70.95%, and 364.43 kcal/g for protein, fat, fiber, carbohydrate, and gross energy, respectively. The study concludes that blending Emmer wheat and cowpea in extruded snacks can provide high protein and gross energy. This suggests a locally viable solution for addressing protein-energy malnutrition in developing regions, particularly Ethiopia.
Childhood malnutrition is a major concern in developing countries, particularly in Ethiopia. This study aims to address this problem by assessing the nutritional properties of snacks made from locally available raw materials. The study used a twin-screw extruder machine to study the effects of different processing conditions (barrel temperatures, feed moisture content, and cowpea/emmer wheat blending ratio) on the nutritional properties of extruded products. The results showed a highly significant effect of these processing variables on the nutritional properties of snacks. Increasing cowpea in the blend boosted the protein and fiber content of the snack products. Increasing the barrel temperature from 80 to 120 °C notably decreased the protein and fat levels in the snack. The optimization of the combined interactive effects on an extruded snack made from 19.83% cowpea and 80.17% emmer wheat, cooked at 120 °C barrel temperature with 22.04% feed moisture content, produced acceptable extruded snack items. The products developed with optimized parameters contained 16.68%, 1.55%, 2.50%, 70.95%, and 364.43 kcal/g for protein, fat, fiber, carbohydrate, and gross energy, respectively. The study concludes that blending Emmer wheat and cowpea in extruded snacks can provide high protein and gross energy. This suggests a locally viable solution for addressing protein-energy malnutrition in developing regions, particularly Ethiopia.
Maize is a staple food and one of the important sources of starch for many households. However, maize yield in Nigeria remains one of the lowest in sub-Saharan Africa. Providing agricultural credit to farmers cannot be disregarded because it has a significant impact on maize productivity. As a result of this capital investment through social capital networks is needed to improve maize productivity. This study investigated the impact of participation in social capital networks on the technical efficiency of maize producers in Southwestern Nigeria. The multistage sampling procedure was to select about 300 respondents for the study. The data were analysed using Hurdle Negative Binomial (HNB) and Endogeneity Stochastic Frontier models. According to the first hurdle result, the decision to join social capital networks is significantly influenced by age, age square, household size, gender, and access to credit. According to the second hurdle results, the level of participation in social capital networks is significantly influenced by age, age squared, household size, experience, gender, and access to credit. The Endogeneity Stochastic frontier model shows that the average technical efficiency of 65% in maize production. Maize seed, fertilizer, agrochemicals, labour, and farm size influence the technical efficiency of maize farmers. However, participation in social capital networks, as well as socioeconomic characteristics of the farmers including household size, years of education, years of experience, and extension contact, are the sources of technical inefficiencies in maize production. The study concludes that participation in social capital networks has a positive and significant effect on the technical efficiency of maize farmers. This study recommends that agricultural programmes targeted at efficient maize production should consider maize farmers participating in social groups. Therefore, more social capital networks should be established and participation of maize farmers in the social capital networks should be encouraged to access social capital and improve their production.
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