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    Wyświetlanie 1-3 z 3
    Tytuł:
    Effects of grey water irrigation on the cultivation of African spinach (Amaranthus hybridus)
    Autorzy:
    Nwaokobia, K.
    Ogboru, R. O.
    Idibie, C. A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1112546.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    African spinach
    Agronomic and Growth parameters
    Amaranthus hybridus
    Grey water
    Irrigation
    Opis:
    Water is a limited resource, hence there is a need for its judicious use. This study was designed to investigate the utilization and the effects of grey water irrigation on the growth parameters of African spinach (Amaranthus hybridus) and its soil properties when planted in a green house. The irrigation treatment consisted of Tap water (TW) and grey water (GW) collected from Akindeko Hostel in Federal University of Technology, Akure. The vegetables were planted in five bucket samples for each irrigation treatment. The water samples were assessed to determine chemical properties, while soil samples were collected and analysed before irrigation application and after harvest. Crop morphology that includes the plant height, number of leaves and stem girth parameters were recorded weekly after emergence. Our results indicate that the grey water type has the highest chemical parameters. These included TSS, SAR, pH, HCO3ˉ, Ca2+, Mg2+, and Na+. What is more, soil pH decreased in all the soil samples after the different water applications, the lowest pH being from grey water. The sodium adsorption ratio (SAR) also decreased in all the irrigation treatments. In addition, the plant height, number of leaves and stem girth of the crop were affected by the water type used. Herein, the crop irrigated with grey water had the highest morphology parameters. Furthermore, soil chemical properties were significantly affected by the use of grey water, hence, appropriate wastewater treatment and water management practices have to be followed to remove the toxic elements that could be hazardous to human health when crops produced on them are consumed.
    Źródło:
    World News of Natural Sciences; 2018, 18, 2; 133-145
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extraction of edible oil from the pulp of Persea americana (Mill) using cold process method
    Autorzy:
    Nwaokobia, K.
    Ogboru, R. O.
    Idibie, C. A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1112782.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Avocado
    Persea americana
    edibile oil and cold press
    pulp
    Opis:
    This paper investigated the extraction of edible oil from the pulp of avocado fruit by means of the cold process. Avocado pear fruit was collected washed, peeled, de-stoned, blended, and heated at 60 °C for 90 mins and then malaxed. No chemical solvent was introduced, as the blending of the pulp required only the addition of water. The process involves centrifuging the Avocado pulp via a laboratory centrifuge at 7000 rpm for 15 mins. While the solid pulp remained in the bottom, the liquid (oil-water mixture) floated on top. The mixture was dried for an hour using a heating mantle and then filtered using filter paper to remove the suspended pulp particles. A dark greenish brown oil was thus obtained with a yield of 6.3 %. The physicochemical properties of the oil in terms of acid value, saponification value, ester value, % FFA, % glycerine, specific density and moisture content were found to be 23 mg KOH/g oil, 199.7 mg KOH/g oil, 176.7 mg KOH/g oil, 11.5%, 9.66%, 1.19 g/L and 75%, respectively. This process is devoid of the use of any reagent and hence, is suitable for consumption. The process requires limited labour and low temperatures, thus its nutrients, flavour, and richness are safeguarded and the product retains its healthy properties.
    Źródło:
    World News of Natural Sciences; 2018, 17; 130-140
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Investigating the Proximate, Ultimate and Chemical Composition of Four Cultivars of Date Seed, Phoenix dactylifera L.
    Autorzy:
    Nwaokobia, K.
    Ogboru, R. O.
    Idibie, C. A.
    Powiązania:
    https://bibliotekanauki.pl/articles/1112442.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Analysis and Fixed carbon
    Datepalm
    Mineral Composition
    Phoenix dactylifera
    Proximate
    Opis:
    Proximate, ultimate and chemical composition of four varieties of dates, namely Digila, Krikri, Sukur and Trigal were determined in the pulp. In addition, the seed kernel of dika nut (Irvingia gabonensis) was assessed on a dry weight basis. The proximate analysis included moisture, volatile matter, Fixed Carbon and ash, respectively, with the pulp of Digila having the highest fixed carbon of 72.73%, while the krikri date pulp contained the highest moisture of 79.22%, Sukur pulp has the highest volatile matter of 59.20%, and Trigal seed contained 88.05% moisture - establishing that its kernel holds the highest moisture content among the four cultivars. Ultimate Analysis showed that Digila and Trigal pulp contained the same amount of total carbon (94.10%), the pulp of Krikri contained the highest amount of hydrogen (3.55%), while the pulp of Sukur has 1.44% Nitrogen, and the dika nut seed contained 9.82% Oxygen - making it the highest. Moreover, Sulpur, Digila, Sukur, Trigal and Krikri have available hydrogen, nitrogen, oxygen, sulphur, sodium, potassium, calcium, magnesium, iron, zinc and phosphorus for the body to absorb for physiological activities, but lacked chlorine, aluminum, and silicon at detectable levels. All these quality food properties make dates a good source of sweetening agent in the food processing industry.
    Źródło:
    World News of Natural Sciences; 2018, 18, 2; 52-61
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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