RESPONSE OF TOMATO (Lycopersicon lycopersucum KARST) VARIETIES AS INFLUENCED BY STAKING, IRRIGATION INTERVAL AND POULTRY MANAURE IN SOUTH- SOUTH ECOLOGICAL ZONE, NIGERIA.

Ogboi .E. and Odeh, H.O

Department of Agricultural Technology

Delta State Polytechnic, Ozoro

Email: ogboied@gmail.com

ABSTRACT

Field experiment was conducted during 2014/2015 dry season at Irrigation Research Station in demonstration research farm of Delta State Polytechnic, Ozoro to study the “response of tomato (Lycopersicon lycopersicum Karst) varieties as influenced by staking, irrigation interval and poultry manure at Ozoro. The treatment consisted of staking (staked and unstaked), two tomato varieties (UC 82B and Petomech VF) and three poultry manure rates (0,6 and 12 tonnes ha^-1), which were combined factorially in split plot design where staking and irrigation interval were allocated to main plot while tomatoe varieties and poultry manure were assigned to sub plots. The treatments were replicated three times. The result showed a significant effect of staking on number of branches and plant height only, where staked tomato produced taller plants with higher number of branches. Similarly irrigation interval effects was significant, in which 15 days irrigation interval produced plants with higher number of branches and fruit as well as higher fresh fruit yield compared to 10 and 20 days irrigation intervals. The result indicated that Petomech VF was significantly taller compared to UC 82B. poultry manure at the rate of 12 tonnes ha¹ gave the higher fresh fruits yield in both varieties. In conclusion, 15 day irrigation interval with manure application of 12 tonness ha^-1 on staked tomato gave higher fresh yield in both varieties while Petomech VF out yielded UC 82B.

Keywords: Experiment, Varieties, Poultry, Manure.

Table of Content

Quality Evaluation of Yoghurt Produced from Blends of Whole Milk and

Soybean Powder

Ome, A.P., Okeke-Okoye, C.J. and Ifediba, D.I.                                                                         1-19

Phytochemistry, Isolations and Some Pharmacological Studies of Ethanol

Leaf Extract of Piliostigma Thonningii

Abdulrahman, F.I. Tijjani M.A.,Yakubu, J., Sandabe, U.K.                                                         20-62

Comparasion of Tomatoe (Lycopersicum esculentum Mill) Response to different Poultry Droppings in South – South Ecological Zone of Nigeria

Ogboi. E. and Odeh, H.O.                                                                                                         63-75

Response of Tomato (Lycopersicon lycopersucum Karst) Varieties as Influenced by Staking, Irrigation Interval and Poultry Manaure in South- South Ecological Zone, Nigeria.

Ogboi .E. and Odeh, H.O.                                                                                                         76-85

Nutritional Value of Instant Breakfast Cereal from Yellow Maize fortified with

Moringa Leaf

Akintoye Mopelola O.¹ and Adeyanju Bridget E.                                                                     86-108

Nutritional Value of Instant Breakfast Cereal from Yellow Maize fortified with Moringa Leaf

Akintoye Mopelola O.¹ and Adeyanju Bridget E.¹

Department of Home Economics,

Adeyemi College of Education, Ondo, Ondo State, Nigeria.

Email: mopelolaace@gmail.com

ABSTRACT

The research work determined the nutritional value of instant breakfast cereal from yellow maize fortified with moringa leaf. Yellow maize flour was mixed with moringa leaf powder at ratios of 90:10, 80:20 and 70:30 and the laboratory analysis was conducted at the microbiology laboratory, Federal University of Technology, Akure (FUTA), Nigeria. Findings from the study revealed that as the level of substitution of moringa oleifera leaves increased in the blend, the ash content, crude fibre content, protein content, carbohydrate content of the gruel increased. The calcium, magnesium, potassium and iron contents increased significantly as the moringa oleifera content of the flour blends increased. The calcium content of the flour blend with the highest percentage of moringa oleifera leaves (92.00±0.005) was highest. Moringa leaf powder substantially increased nutrient/energy density of ‘ogi’ and it could be added to ‘ogi’ up to ratio 70:30 as the preferred mix. The research revealed the great potential of Moringa oleifera leaf in the enhancement of ‘ogi’. It was therefore recommended that sensitization should be made to the general public on the nutritional benefits of Moringa oleifera leaf.

Keywords: Yellow maize, Moringa leaf, instant breakfast cereal (ogi)

COMPARASION OF TOMATOE (Lycopersicum esculentum Mill) RESPONSE TO DIFFERENT POULTRY DROPPINGS IN SOUTH – SOUTH ECOLOGICAL ZONE OF NIGERIA

Ogboi. E. and Odeh, H.O

Department of Agricultural Technology

Delta State Polytechnic, Ozoro

Email: ogboied@gmail.com

ABSTRACT

A research work on comparasion of tomatoe response to different poultry dropping in South – South Ecological Zone of Nigeria was conducted in Delta State Polytechnic School of Agriculture demonstration farm Ozoro in two growing seasons between March and June 2015 and 2016 to identify the best poultry dropping manure for the cultivation of tomatoes. Five different treatments comprising of layers dropping, chick dropping, broilers dropping, growers dropping and control were used for the research and these treatment were replicated five times in complete randomized design. The performance parameters observed in this research were the survival rate, the height of tomatoe plant, the branches of tomatoe plant, the number of fruit, and weight (kg) per fruit of tomatoes. At the 3^rd month after transplanting, it was observed that all the tomatoes grown in the five different growth media had 100% survival rate; the height ranges between 72cm to 90cm branch number ranges from 19 to 23, fruit number ranges from 60 to 80 per plant and the weight (kg) per fruit ranges from 0.2kg to 0.99 kg. In all the tomatoes grown in Broiler dropping growth medium gave best performance in term of fruit number and fruit weight. Therefore, broiler dropping is recommended for the cultivation of tomatoes in South – South Ecological Zones, Nigeria.

Keywords: Growth Media, Transplanting, Droppings, Ecological Fruit Weight.

PHYTOCHEMISTRY, ISOLATIONSAND SOME PHARMACOLOGICAL STUDIES OF ETHANOL LEAF EXTRACT OF PILIOSTIGMA THONNINGII

¹Abdulrahman, F.I. ¹Tijjani M.A., ¹Yakubu, J., ²Sandabe, U.K.

¹Department of Chemistry, University of Maiduguri, Maiduguri, Borno

Department of Pharmacology, University of Maiduguri, Borno state.

Email: mustaphatijjani22@yahoo.com, Jamesyakubu96@gmail.com

ABSTRACT

This study was aimed at evaluation of phytochemical constituents and the effect of ethanol leaf extract of Piliostigma thonningii on the central and peripheral nervous systems in laboratory animals. Fresh leaves of Piliostigma thonningii were air-dried, pulverized extracted using soxhlet extraction technique with ethanol 148.24% w/w after being concentrated. The extract was screened for phytochemicals using standard methods. 20 g of the ethanol extract was subjected to column chromatographic (CC) analysis using ethylacetate and n-butanol as mobile phase at different ratios and silica gel of 60-120 mesh as the stationary phase. Fractions obtained with similar retention factor (R_f) using thin layer chromatography (TLC) were combined, coded and subsequently screened for phytochemicals. Subsequent purification of fraction PTE3 was carried out using CC (ethylacetate and methanol were used as mobile phase at different ratios) and TLC until a sub-fraction PTE34 amongst other fractions gave a single spot on TLC and had a melting point of 102-103 ^oC. The phytochemical studies of the ethanol leaf extract of Piliostigma thonningii revealed the presence of some useful chemical compounds such as flavonoids, cardiac glycosides, tannins, saponins, and terpenoids. The pharmacological effects of Piliostigma thonningii was determined by examining the effects of the leaf extract on phenobarbitone sleeping time, analgesic and muscle relaxant activities using experimental animals. The analgesic effect of the leaf extract was evaluated with acetic acid induced writhing and thermally induced Nociception for pain. It was observed that the extract conferred 48.00 and 57.20% protection from writhes induced by acetic acid on mice when extract doses of 200 and 400 mg/Kg were administered. Similarly, there was a significant (p<0.5) dose dependent effect conferred on mice when pain was induced by heat. The extract also had a muscle relaxant effect as 20%, 60% and 80% were observed to slide down an inclined board in a dose dependent manner. The extract also significantly potentiated sleeping time of phenobarbitone dose dependently in rats of which the mean time duration of (72.0±04.64) min, (83.40±02.11) min, and (123.60±11.57) min were observed when rats were administered extract doses of 200, 400 and 600 mg/Kg b wt. Thus the ethanol leaf extract of Piliostigmathonningii was able to providedepressant effects which were shown in its ability to potentiate barbiturate sleeping, analgesia and muscle relaxant effect.

QUALITY EVALUATION OF YOGHURT PRODUCED FROM BLENDS OF WHOLE MILK AND SOYBEAN POWDER

^*Ome, A.P.¹, Okeke-Okoye, C.J.² and Ifediba, D.I.³

^1’2Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.

³Department of Agricultural Technology/Processing, Anambra State Polytechnic, PMB 002 Mgbakwu, Anambra State, Nigeria.

*Email: talk2omepeter@gmail.com

ABSTRACT

The study was conducted to evaluate and compare the quality of yoghurts produced from blends of whole milk and soybean powder. Soybean powder was prepared from ground soybean seeds. Four samples of yoghurt product were used, namely; 100% whole milk powder, 30:70, 50:50 and 70:30 (soybean powder: whole milk powder) and analysed for physicochemical, proximate, and sensory properties. The results of the physicochemical properties of the samples ranged as follows: pH,total solid and total titratable acidity expressed as percent lactic acid 4.40 – 4.70, 10.33 – 13.30 and 0.46 – 0.64, respectively. There was no appreciable difference (P>0.05) in the physicochemical properties of the samples. The proximate composition of all the yoghurt samples had different levels of protein content (3.24%, 3.41%, 3.59%, 3.76%) respectively. Fat content (2.90% – 3.60%), moisture content (88.10% – 88.70%), ash content (0.50% – 1.00%) and carbohydrate content (3.14% – 5.44%), with Sample D (70% soybean powder, 30% whole milk powder blend) having the highest values in protein, ash contents, moisture and carbohydrate contents. The sensory evaluation showed that there was no significant difference (P>0.05) in texture and overall acceptability of the samples. However, there were significant differences in appearance, taste and flavour of the samples. Results from this study have demonstrated a further way of enhancing soy yoghurt production and acceptability.