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This study analysed the agricultural credit
recovery strategies of the major lending agencies in
Imo State. The objective was to identify the credit
recovery and default prevention strategy of the major
formal and informal lending agencies and to asbess
their effectiveness. It also examined reasons for
default and criteria for choice of recovery strategies,
making recommendations based on the findings.
Data were obtained through questionnaire
administered to four formal and six informal lending
agencies. A sample of $2@ farmers, made up of 90 creiit
beneficiaries and 30 non-beneficiaries, drawn from th.ree
~agcicultural zones of Imo State, Owerri, Orlu and Okiqwe
werc also inteviewed. Multiple regression : technique was
used to analyse the data.
Our analysis showed that the use of arbiteration
panel/task force was the most effective credit recovery
strategy for the formal lenders; while holding guarantors/
surety responsible ranked first among the informal
lenders. Other loan recovery strategies used by the
lending agencies include court action, sale of defaulters'
collaterals, purchase of defaulters1 farm produce, report
ar
debtors to the village heads/thlefr or ~.LIgLous groups
or any other traditionat o~ganisations to which
defaulters belonged to effect gecovery,
Credit disbursement through carpate bodies such
as cooperatives and demand for guarantors were the most
effective default prevention strategies for the formal
and informal lenders respectively* Other prevention
strategies used were demand for collaterals, assessment
of investment v i a b i l i t y and profitability, threat of
court action, provision of managerial and supervision
services, and prior knowledge of borrowers1 credit
worthiness and reputation.
This study was designed to evaluate the Credit requirements of
small-scale farmers in Kogi State and to subsequently determine the
optimum farm credit for farmers in the area. Multi-stage random sampling
method was used in the selection of the respondents. In all, a total of 30
respondents were randomly selected from eight communities to give a total
of 240 respondents. The regression results on the effects of Socio-
Economic Variables on credit need showed that the t-ratios for farm size,
education, family size and farm income were significant at five percent
level. Other socio-economic variables like age and farming experience
showed no significant relationship with credit need. The results from the
farm enterprises budgets showed that the profit derived from the mixture of
yam and cassava production was higher than other crop farm enterprises.
The legst viable enterprise was maizelsorghum mixed production. The
linear programming model showed that from the trials of different levels of
fhrm credit, an optimum was obtained at 4431,533.00. At this optimum
farm credit level a maximum net revenue of 44321,025.63 was obtained. In
line with what is obtained in the area, the model devoted a total of 2.1 . *' 4 rl. r*, 1.) hectares for the production of cassava, yam, maize and sorghum
enterprises. The results further showed that labour constraints were surplus
' and land was found to be the major binding constraints. In view of the
findings of this study, the following major recommendations among others
were made: The relevant government agencies like Kogi .State Agricultural
Development Project should try to educate and assist the farmers to
develop farm plan before commencing production. This will enable them
to know the required input combinations that would maximize the use of
available farm resources with the view to reduce the wastage of farm
resources. In order to increase the farm income of farmers, Development
Banks such as Nigeria Agricultural Cooperative and Rural Development
Bank should provide more credit to farmers with the view to enable them
increase production and the extension unit of Kogi State Agricultural
~evelo~ment Project should advised farmers on how to use the labour
surplus to grow crop with low input requirements.
In the past, collection of f~~elwood was primarily for self consumption. In recent years,
filelwood has increasingly become a marketed commodity especially in the urban areas as
a 1-csi11t 01' incrcasc ill the dcmancl ol' tlic wood procluct by the urban poor. 'l'liis has
encouraged the supply of fuelwood to the urban areas. The study examined the supply,
marketing and consumplion of firelwoocl in Unuga State. 'I'hc spccilic objectives ol' thc
study wcrc 10: descrihc and analyze Ihc mdxting channel and slruclurc, detcrminc lhc
markcling margin and prolikhility 01' litelwood in the hoc~seliolcls, determine the socio-
economic cliarnctcristics of li~clwood h:~rvesters and consulncrs, identify common
problenis being experienced by the people involved in fuelwood marketing and
ccinsitnlption and tnahc recomn~cnclirtions based on the findings of the study. Ninety
ti~elwood harvesters, 90 niiddlemcn (wholesalers and retailers) and 120 consumers were
chosen Sro~n the three agricultural zones ol' the state. 'l'licy wcre chosen througl~ clustcr
random sampling techniques. Primary data were collected through the use of
questionnaires designed differently for fuelwood harvesters, middlemen and consumers.
'['he questionnaires were administcrcd through intcrvicw sclicclulcs. Analytical tools used
were descriptive statistics, ordinary least squares, gini-coefficient, marketing margin and
gross margin analyses. 'I'llc result 01' the study showctl that 76% or the fuelwcwd
Iiarvcstcrs wcrc m;~lcs while 62%) 01' wholcsalcrs and (17%) of rctailcrs wcre females. The
lindings indicated tliat mqjorit~ W"~IIC I~rirvcsters, wholesalers; retailers and consumers
wcre murricd with large lio~tschold sizcs ranging liom 0-10 persons. Also majority ol'
these respondents had low level of education and tlicy earned Pt20,000.00 or less
monthly. 'l'hc tnarkcting channel showed that .f~~elwood tnovcd l'rom the harvesters to the
wholesalers, retailers and finally to the consumers.
The study was designed to estimate the benefit and cost of results obtained from research in minisett yam
technique developed at the National Root Crops Research
Institute (NRCRI), Umudike, and also to identify farmers socio-economic variables influencing the adoption of the technology.
This work assessed the extent to which cooperative societies in Nigeria have had access to the services of cooperative development agencies in Nigeria. The study nns focused specifically on the access to credi 1 from Nigerian Apid tural Cooperntitvc. and Rural Development Bank (NACRnB) and training from cooperative training insti~utions. Thc study covered six randomly selected states in Nigeria, one each fmm the six geopolitical zones of he country. Thcsc states were Enugu (Soulheast), Rvers (South- South), Ondo (Southwesl), Renvc (North central), Bauchi (North east) nnd Kana (North wesl). Sixty cmpmtive societies werc randomly selected from each of the six states, giving a total of three hundred and sixty cooperative societies for the study. Anal>licaI tools used rverc mdtiple regression, chi-square. cross-tabulation, mean, mode and percentages. Results showed that NACRDR provided Iesr than .O8% of the credit neds 01- the coopernlive societies while the cooperatiw training institt~hns provided only .03% of their training needs. In other words the cooperative development agencies as a gmup provided only abur onepercent of the credit and training neck of the cobpera~ive societies studied. The typical socicwconomic characteristics of the ~r~perative societies sttdied included modal age of 6 - I0 years. r~l~daI membership size of 21 - 25 persons. dominance by the male gender. 83.4% for NACRDR and 66.8% for mining institutions. appreciable educational attaimcnt of above primary trlucathn. 58% for NACRDB and GG.G% tbr cooperative training institdon. Shareholding, asset holding and size of liability had modal scores of W 100,000 - 441 50,OQO. NlXI,OOO - W200.000 and W2000 - W000. ~spective~Tyh. c modal distance to a cooperative development agency was 60 - 80km. Most or the cooperative socielics in the sm~cy were the agricultural cooperative societies. This type of cooperative accounted for 66% of cooperative societies sampled for access ro cdi! and 61% of those sampIed for access to training programmes. Socio-economic rwiablt-si lhal significantly affected access to NAC1RDB were membership size, age OF ctxqeratives, type of cooperatives, size of assel holding. credit history, Imation of cmperative and propmion of members with up to secnnda~ye ducation. Those that significanlly affected access to training ucre distance f'rom training institutions. duration and cost of training programmes, age of cooperative, asset holding, membership size. type of' trainins pmgranmies and the educational attainment of members. Agency relared problems fbund lo have affected access to NACRDB we minimum deposit requirement. interest rate regime, cdfateral requirements, and time of loan release. Access to training was aiTkcted by time of training and awareness of the Itraining programmes. Chi-square ~suh confirmed that these agency reIatcd problems advenely afikct&l those that did not benefit from the services of the two agencies more tllm they did rhc beneficiaries. The study recommended thal for these development agencies to render their services more sl'fccrivcl y neiLr dclivcry systems that wiI1 encourage the participation of cooperativs societies in the conception, planning and implementation w f cooperative development programmes will have to be developed. The study showed that cooperatives' failure to access development resources I~asn iote to do with [he failure of cooperative developtnenr agcncies to wnrk with cmpcrativcs. Thc bzlicf that cooperatives haw railed in Nigeria is a misnomer. Rather it. would be mom appropriate fa conclude that Nigeria is yet to make PI-oper use of cwpeaatives to solve her deve!optmnt pr~blcnis. The s~dhyas raised two nlain issua. First is that organizers 01' cooperative societies have to pay particular attention to the socio-economic characteristics of cmpratives like size of nzembership. level of education of members. size of mrmbcrs shares in the cooperative, size of asset held by the cooperative because these have fundamental effects on the perfort~~ancc of coepera!inv socielies. Second is [hat Car the first timc the problems of cmperativc
devcloprlicnt in Nigeria have been considered iiom the perspectivcs of cooperative societies as against the usual prnc lice of assessing cooperative perfor~n~mcfero m the perspectives of the agencics sct up to assist them. The study has therefore. provided an opportunity for a balanced assessment of problems of cooperative development in Niger~a.
The study investigated the nutrients and phytochemical compositions of some leafy vegetables in Nigeria (Hibiscus cannabinus, Adansonia digitata, Sesamum indicum and Cassia tora leaves) and the effects of their extracts on blood glucose and lipid profile of alloxan induced diabetic rats. Two kilogrammes of each of the vegetables were bought fresh, sorted by removing extraneous material, washed with deionized water and separately pulverized using Gallenkamp mixer Kenwood –MPR 201. A half of the vegetables was used for chemical analysis and a half for methanol extract production. Standard methods were used to determine in triplicate the proximate, some minerals, vitamins, antinutrients, food toxicants, and phytochemical constituents of the fresh leaves and their methanol extracts. Animal study was carried out to ascertain the effect of the nutrients on blood glucose and lipid profile of alloxan- induced diabetic rats. Forty five male adult albino rats (150-200g) divided into nine groups of five rats each on basis of body weights were used for the study. The group of rats fed rat chow and glibanclamide drug served as standard control. The other groups were fed rat chow and graded doses of each vegetable extract (500mg and 1000mg/kg bodyweight) daily for twelve days. Water was given ad libitum. The proximate principles were lower in the fresh leaves than in the extract except for crude fibre. The leaves had 80.20% - 95.09% moisture, 1.62% – 3. 89% protein, 0.05% – 0.06% fat, 0.06% – 1.35% ash, 1.56% – 4.16 crude fibre and 1.04% – 13.71% carbohydrate. Mineral values were 236.68 – 437.11mg sodium, 0.87 – 2.67mg potassium, 0.63 - 4.97mg calcium, 172.50 – 235.70mg phosphorus, 0.51 – 0.59mg zinc, 0.26 – 0.59mg iron, 3.37 – 3.44mg copper and 0.24 – 0.28mg magnesium. The leaves contained 11.57 - 22.28 µg beta carotene, 1.25 - 2.88mg thiamin, 0.87 - 2.82mg riboflavin, 15.60 - 29.37mg vitamin C, niacin 0.74 - 1.61mg and 25.89 -31.43mg vitamin E. All the vegetables had traces of oxalate, 0.01mg - 0.05mg phytate, 0.37mg - 0.43mg tannins. Hydrocyanides levels of the vegetables were low (0.01 - 0.02mg). Food toxicants (cadmium and lead) levels of the leaves were (0.01 - 0.03mg and 0.02 - 0.14mg, respectively). The values were within safe levels for cadmium and lead allowed by World Health Orginisation (WHO) standard for food substances (SAFS). The phytochemicals of the vegetables were in small quantities relative to the nutrients. The phytochemical levels were higher in the extracts than in the fresh leaves. The leaves contained 0.06 - 0.12mg saponins; 0.01mg - 0.04mg flavonoids, 0.03mg – 0.21mg alkaloids, 0.01 – 0.02mg glycosides; 0.09mg - 0.21mg terpenes and 0.09mg - 0.16mg phytosterols. The extracts had 5.40% – 9.84% moisture, 14.56% - 26.42% protein, 0.68% – 1.23 % fat; 4.34% – 8.51% ash, 0.62% – 0.83% crude fibre and 54.64% - 74.44% carbohydrate. Mineral values for the extracts were 873.64 – 1423.44mg sodium, 1122.61 – 1425.30 mg potassium, 1571.94 – 1924.34 calcium, 138.37 – 224.19mg phosphorus, 0.18 – 0.27mg/100g zinc, 18.74 – 34.19mg iron, 0.28 – 0.83mg copper, and 229.37 – 341.55mg/ magnesium. The extracts contained 7.60 – 13.70µg β carotene, 1.22mg - 2.40mg thiamin, 0.54 – 2.32mg riboflavin, 14.86 – 26.34mg vitamin C, 0.84 – 9.52mg niacin and 21.30mg - 25.72 mg vitamin E. The antinutrients contents of the extracts were 0.66mg - 1.78mg phytate, 4.57 - 7.07mg tannins and 0.22mg - 0.48mg hydrocyanides. 0.01mg - 0.03mg cadmium and 0.02mg – 0.21mg lead. Phytochemicals value for the extracts were 2.40 - 3.73mg saponins, 0.09 - 0.29mg flavonoids, 4.91mg - 6.77mg alkaloids, 2.40 - 3.84mg glycosides, 1.09mg - 2.30mg terpenes and 1.26mg - 2.50mg phytosterols. Feeding the rats with rat chow supplemented with graded doses of Hibiscus cannabinus, Adansonia digitata, Sesamum indicum and Cassia tora leaves extracts reduced blood glucose concentrations and improved lipid profiles. The Adansonia digitata and Cassia tora leaf extracts fed at higher doses (1000mg) decreased blood glucose concentrations of rats (33.63% and 23.92%, respectively) more than those fed standard antidiabetic drug glibenclamide (17.23% ). They improved lipid profile of the rats by (26.92% and 25.46%). They decreased the total cholesterol (TC) and triglyceride (TG)) 54.72 and 67.70% respectively more than those fed standard drug (21.15% TC and 45.83% TG). The vegetables extracts could be used for management of diabetes and some other related non – communicable diseases due to their rich nutrients, antioxidants and phytochemical constituents.
This study assessed mothers’ knowledge, practice of exclusive breastfeeding and the anthropometric indices of their infants in Aba south local government area, Abia state, Nigeria. Five hundred (500) lactating mother-child pair randomly selected during their postnatal care visit in six out of seventeen health centers in the LGA participated in the study. Ethical clearance was obtained from the chief medical officer in the LGA and mothers’ consent was sought through the clinic head. Interviewer administered questionnaire was used to obtain information on the mothers’ socio-economic characteristics, knowledge and practices of exclusive breastfeeding (EBF). The anthropometric measurements of the children were taken using standard techniques and indices such as weight-for-age, weight-for length and length-for-age derived. The data obtained from the questionnaire were analysed using Statistical Package for Social Sciences, version16. The anthropometric indices of the children were compared with reference standards and the children subsequently classified as normal, underweight, stunted, wasted, and overweight. The results obtained showed that 68% of the urban and 53.6% of the rural respondents had adequate knowledge of EBF. About 24.7% of the urban and 20.1% of the rural respondents who had adequate knowledge of EBF practiced it. Adequate knowledge was significant to EBF practice (p
The main purpose of this study was to assess the effect of maternal nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State, Nigeria. Specifically, the study sought to describe the general characteristics of pregnant women in rural and urban areas of Ebonyi State, to assess the nutrition knowledge of the respondents; assess their dietary practices and their perception of the effect of poor nutrition on pregnancy outcome in rural and urban areas of Ebonyi state; determine the mortality rate of neonates in the study area; determine the nutritional status of the respondents and anthropometric indices of their neonates; determine the effect of mother’s nutrition knowledge and nutritional status on pregnancy outcome in Ebonyi State. The population for this study was made up of all the pregnant women attending antenatal clinics in hospitals and maternity homes in Ebonyi State. Ebonyi state was stratified into three strata. Simple random sampling was used to draw four hundred pregnant women who participated in the study. A structured questionnaire was used for data collection. Information from focus group discussion was used to produce the questionnaire. A three day weighed food intake was conducted on a sub-sample of 60 respondents. Their height and weight were also taken and compared with standards. Anthropometric indices of neonates and haemoglobin status of the respondents were collected from their hospital folders (records). Data collected were analysed using mean, standard deviation, correlation and regression analyses. Findings revealed that 70.4% of the respondents were from rural community, while 29.6% were from urban; 22.5% were adolescents, 76.2% were middle aged, while 1.3% were older women. All the respondents were Christians. Majority (90.6%) were married while 9.4% were single. About 86.6% of the respondents were fairly educated. More than half of the respondents (66.5%) were farmers, traders and artisans, while 14.5% were government workers. About 64.5% earned between N30,000 – N100,000; 26.8% and 26.3% earned high and low income, respectively. Twenty percent (20%), 32.9% and 47.1% had poor, fair and good knowledge respectively of the foods that make up an adequate diet; 90.4% and 9.6% had poor and fair knowledge of nutrient sources and deficiencies. More rural respondents skipped their meals because they were not hungry; 98.5% of the respondents ate snacks, while 52.2%, 66.3% and 50.8% ate more in the first, second and third trimesters of their pregnancies. Weight gain was normal for 32.7% while 61.5% of the respondents gained above normal weight. About 86.1% and 13.9% had normal and poor haemoglobin status, respectively. LBW rate was 4.8% (urban 8.5% and rural 3.2%); 95.2%, 63.5%, 79%, 99.1%, 89.9% and 89.9% of the neonates had normal birth weight, birth length, head circumference, chest circumference, abdominal circumference, and placental weight. There was a significant (p=
The study determined nutrient composition and organoleptic attributes of fresh and sundried carica papaya L pawpaw (Mbuer) and solanum macrocrpon L.garden egg (Mngishim) fruit soups consumed in Tiv communities of Benue State, Nigeria. Processing, preparation and utilization of fresh and sundried pawpaw and garden egg fruits for soup production information was obtained from focus group discussion (FGD).The recipes used for the work was based on t mean values after (FGD). The fruits were sundried for 72h, cooked with ground egusi, beniseed and groundnut seeds as thickeners. Proximate and micronutrient were determined using standard analytical procedures. Data were analyzed using descriptive statistics. Duncan,s new multiple range test at 5% probability was used to separate and compare means and was accepted at (p≤0.05) for the organoleptic test. Proximate composition for fresh uncooked pawpaw fruits had higher moisture (72.57%), carbohydrate (20.55%), crude fibre (2.68%), protein (1.65%), ash (1.45%) and fat (1.10%) relative to those of garden egg fruits 90.54, 3.92, 2.55, 1.52, 1.36 and 0.11%, respectively. Dehydration increased nutrient values for garden egg fruits relative to pawpaw fruits. Sun drying increased iron (0.60mg), magnesium (63.23%), phosphorus (98.76mg) and sodium (26.58mg) values to pawpaw fruit. Iron (0.46mg), zinc (0.63mg), magnesium (53.25mg), phosphorus (103.29mg) and sodium (24.19mg) values increased in garden egg fruit. Vitamin profile for fresh and sun dried pawpaw and garden egg fruits had differences. Dehydration decreased β-carotene, thiamin and vitamin C values for pawpaw. It increased thiamin, riboflavin, niacin and pyridoxine values for garden egg fruits. Proximate composition for soups based for these fruits showed that fresh unripe pawpaw and beniseeds as thickener (FPB) had the highest fat (15.86%), carbohydrate (8.50%), protein (4.63%), crude fibre (4.44%), ash (1.79%) and moisture (63.28%). The soups based on fresh garden egg soups and cooked with egusi (FGE) as thickener had highest nutrient profile. The soup based on sundried garden egg soup had varied nutrients relative to other soups. Sun dried pawpaw fruit and beniseed soup (DPB) had highest protein (5.86%), fat (15.25%) and fibre (5.66%).Sundried garden egg fruits soup with egusi (DGE) had highest value for protein (5.67%) and ash (4.76%),each. The soups based on fresh and dried pawpaw and garden egg soups contain energy that ranged from 173.81-197.55kcal. Among the three soup thickeners, egusi had much more increased in minerals relative to those soups based on beniseed and groundnut FP and FG fruits soups. Groundnut caused more increased in garden egg fruit soups. Beniseed soup had more vitamin relative to those soups based on egusi and groundnut.The vitamins for fresh pawpaw soup with egusi increased much more in garden egg fruits soups. Vitamin profile for dehydrated fruits soups caused significant differences for pawpaw and garden egg soups. Dehydrated pawpaw and egusi DPE soup supplied 2.56% of RDA of calcium daily. The FPB and the FGE produced 15.72%, and 546.67% RDA thiamin needed daily. Comparison of nutrient densities for energy with FAO/WHO/UNU values per 1000kcal. The fresh and dried pawpaw and garden egg soups met over 70% protein.FPE had 88.11%, DPE had 95.38% and the FGE had 73.60%. Most of the values for Vitamin C, calcium and sodium met their requirement values. Scores for all organoleptic attributes of the twelve (12) soups were more than half. The FP and the FG soups scores from (5.63 to 8.17).The DP and DG based soups were from (5.23 to 7.47) of the nine hedonic. The soups were generally acceptable. The FGE and the DGE soups were the most preferred by the panelist.The study determined nutrient composition and organoleptic attributes of fresh and sundried carica papaya L pawpaw (Mbuer) and solanum macrocrpon L.garden egg (Mngishim) fruit soups consumed in Tiv communities of Benue State, Nigeria. Processing, preparation and utilization of fresh and sundried pawpaw and garden egg fruits for soup production information was obtained from focus group discussion (FGD).The recipes used for the work was based on t mean values after (FGD). The fruits were sundried for 72h, cooked with ground egusi, beniseed and groundnut seeds as thickeners. Proximate and micronutrient were determined using standard analytical procedures. Data were analyzed using descriptive statistics. Duncan,s new multiple range test at 5% probability was used to separate and compare means and was accepted at (p≤0.05) for the organoleptic test. Proximate composition for fresh uncooked pawpaw fruits had higher moisture (72.57%), carbohydrate (20.55%), crude fibre (2.68%), protein (1.65%), ash (1.45%) and fat (1.10%) relative to those of garden egg fruits 90.54, 3.92, 2.55, 1.52, 1.36 and 0.11%, respectively. Dehydration increased nutrient values for garden egg fruits relative to pawpaw fruits. Sun drying increased iron (0.60mg), magnesium (63.23%), phosphorus (98.76mg) and sodium (26.58mg) values to pawpaw fruit. Iron (0.46mg), zinc (0.63mg), magnesium (53.25mg), phosphorus (103.29mg) and sodium (24.19mg) values increased in garden egg fruit. Vitamin profile for fresh and sun dried pawpaw and garden egg fruits had differences. Dehydration decreased β-carotene, thiamin and vitamin C values for pawpaw. It increased thiamin, riboflavin, niacin and pyridoxine values for garden egg fruits. Proximate composition for soups based for these fruits showed that fresh unripe pawpaw and beniseeds as thickener (FPB) had the highest fat (15.86%), carbohydrate (8.50%), protein (4.63%), crude fibre (4.44%), ash (1.79%) and moisture (63.28%). The soups based on fresh garden egg soups and cooked with egusi (FGE) as thickener had highest nutrient profile. The soup based on sundried garden egg soup had varied nutrients relative to other soups. Sun dried pawpaw fruit and beniseed soup (DPB) had highest protein (5.86%), fat (15.25%) and fibre (5.66%).Sundried garden egg fruits soup with egusi (DGE) had highest value for protein (5.67%) and ash (4.76%),each. The soups based on fresh and dried pawpaw and garden egg soups contain energy that ranged from 173.81-197.55kcal. Among the three soup thickeners, egusi had much more increased in minerals relative to those soups based on beniseed and groundnut FP and FG fruits soups. Groundnut caused more increased in garden egg fruit soups. Beniseed soup had more vitamin relative to those soups based on egusi and groundnut.The vitamins for fresh pawpaw soup with egusi increased much more in garden egg fruits soups. Vitamin profile for dehydrated fruits soups caused significant differences for pawpaw and garden egg soups. Dehydrated pawpaw and egusi DPE soup supplied 2.56% of RDA of calcium daily. The FPB and the FGE produced 15.72%, and 546.67% RDA thiamin needed daily. Comparison of nutrient densities for energy with FAO/WHO/UNU values per 1000kcal. The fresh and dried pawpaw and garden egg soups met over 70% protein.FPE had 88.11%, DPE had 95.38% and the FGE had 73.60%. Most of the values for Vitamin C, calcium and sodium met their requirement values. Scores for all organoleptic attributes of the twelve (12) soups were more than half. The FP and the FG soups scores from (5.63 to 8.17).The DP and DG based soups were from (5.23 to 7.47) of the nine hedonic. The soups were generally acceptable. The FGE and the DGE soups were the most preferred by the panelist.
The study was undertaken to assess food consumption pattern, anthropometric and micronutrient status of children aged 6-59 months in Kaduna state. A cross sectional survey design was used. A multi stage sampling technique was used to select the subjects for the study. In the first stage, two Local Government Areas were selected from each of the three senatorial districts using simple random sampling procedure. This gave a total of 6 Local Government Areas. In the second stage, purposive sampling was used in selecting two communities from each of the local government areas (a total of 12 communities). At the third stage, the subjects (420) aged 6 – 59 months were randomly selected for the study using proportionate sampling technique while 20% sub- sample was selected for biochemical analysis. Anthropometric information was determined using age, height and weight of the children. Haemoglobin (Hb) was used to determine anemia, serum retinol was used to determine vitamin A status and also iodine was determined using urinary iodine excretion level (UIE). Anemia was defined as Hb < 11.0mg/dl, Vitamin A deficiency was defined was defined as reading ≤ 10g/dl and marginal deficiency
Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, toasted and evaluated for chemical composition and functional properties. The level of TAYBSF and stage of inclusion had significant (p < 0.05) effect on the composition and functional properties of the samples. The PreGAF samples had higher chemical constituents than the PoGAF samples. Addition of TAYBSF led to an increase in the protein content of PreGAF samples from 2.60 to 13.74 %, crude fat from 0.52 to 0.79 % and the ash content from 0.47 to 1.91 %. Addition of TAYBSF also led to an increase in the crude protein content of PoGAF samples from 2.60 to 12.07 %, crude fat from 0.52 to 1.25 % and the ash content from 0.47 to 1.67 %. The total amino acid (TAA) content of PreGAF and PoGAF samples were significantly (p < 0.05) higher than that of the control sample with values ranging from 59.83 to 78.74 g/100g and 58.04 to 66.34 g/100g for PreGAF and PoGAF samples respectively while the control sample had a TAA content of 55.83 g/100g. The total essential amino acid (TEAA) content of PreGAF samples increased from 25.64 to 35.62 g/100g while that of PoGAF samples increased from 25.64 to 30.30 %. The anti-nutrient (hydrogen cyanide-HCN) content of PoGAF samples slightly increased from 0.0460 to 0.1020 mg/100g while the HCN of PreGAF samples increased from 0.0460 to 0.0750 mg/100g with increase in the level of inclusion of TAYBSF. Increasing the level of TAYBSF addition increased (p < 0.05) the bulk density of PreGAF samples from 0.56 to 0.71 g/cm3 and in PoGAF samples from 0.56 to 0.67 g/cm3 but caused significant (p < 0.05) reduction in the water absorption capacity from 475 to 276 % and from 475 to 320 % for PoGAF and PreGAF samples respectively. The peak viscosities of the samples were reduced from 1370 to 153 cp in PreGAF and from 1592 to 1206 cp in PoGAF as the level of TAYBSF addition increased while the control sample had a peak viscosity of 2264 cp. Acceptability of the fortified samples decreased (p < 0.05) with increase in the level of addition of TAYBSF. Samples fortified with the lowest level of TAYBSF after fermentation (PoGAF5) compared favourably with the control sample in appearance, flavor, texture, mouldability and general acceptability with sensory scores of 7.33, 6.70, 7.03, 6.97 and 7.10 respectively. Samples that were fortified post fermentation with the lowest level of TAYBSF were most preferred by the panelists.Fresh peeled and grated cassava mash was blended with toasted African yam bean seed flour (TAYBSF) in ratios of 95:5, 90:10, 85:15 and 80:20 w/w cassava : African yam bean seed prior to fermentation (PreGAF samples) and after fermentation (PoGAF samples). Gari without African yam bean seed flour served as the control. Fermentation was done for 2 days after which the samples were dewatered. The dewatered samples were sieved, toasted and evaluated for chemical composition and functional properties. The level of TAYBSF and stage of inclusion had significant (p < 0.05) effect on the composition and functional properties of the samples. The PreGAF samples had higher chemical constituents than the PoGAF samples. Addition of TAYBSF led to an increase in the protein content of PreGAF samples from 2.60 to 13.74 %, crude fat from 0.52 to 0.79 % and the ash content from 0.47 to 1.91 %. Addition of TAYBSF also led to an increase in the crude protein content of PoGAF samples from 2.60 to 12.07 %, crude fat from 0.52 to 1.25 % and the ash content from 0.47 to 1.67 %. The total amino acid (TAA) content of PreGAF and PoGAF samples were significantly (p < 0.05) higher than that of the control sample with values ranging from 59.83 to 78.74 g/100g and 58.04 to 66.34 g/100g for PreGAF and PoGAF samples respectively while the control sample had a TAA content of 55.83 g/100g. The total essential amino acid (TEAA) content of PreGAF samples increased from 25.64 to 35.62 g/100g while that of PoGAF samples increased from 25.64 to 30.30 %. The anti-nutrient (hydrogen cyanide-HCN) content of PoGAF samples slightly increased from 0.0460 to 0.1020 mg/100g while the HCN of PreGAF samples increased from 0.0460 to 0.0750 mg/100g with increase in the level of inclusion of TAYBSF. Increasing the level of TAYBSF addition increased (p < 0.05) the bulk density of PreGAF samples from 0.56 to 0.71 g/cm3 and in PoGAF samples from 0.56 to 0.67 g/cm3 but caused significant (p < 0.05) reduction in the water absorption capacity from 475 to 276 % and from 475 to 320 % for PoGAF and PreGAF samples respectively. The peak viscosities of the samples were reduced from 1370 to 153 cp in PreGAF and from 1592 to 1206 cp in PoGAF as the level of TAYBSF addition increased while the control sample had a peak viscosity of 2264 cp. Acceptability of the fortified samples decreased (p < 0.05) with increase in the level of addition of TAYBSF. Samples fortified with the lowest level of TAYBSF after fermentation (PoGAF5) compared favourably with the control sample in appearance, flavor, texture, mouldability and general acceptability with sensory scores of 7.33, 6.70, 7.03, 6.97 and 7.10 respectively. Samples that were fortified post fermentation with the lowest level of TAYBSF were most preferred by the panelists.
Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were analyzed at intervals of 1 h for 5 h for the short set yoghurt and at intervals of 4 h for 24 h for long set yoghurt. The proximate, physicochemical, niacin content, microbial and sensory evaluation were carried out in the yoghurt samples as fermentation progressed for both short set and long set yoghurt. Results showed that the addition of stabilizers reduced moisture content from 88.54 ± 0.02 % (no stabilizer) to 84.59 ± 0.02 % (CMC), 85.59 ± 0.02 % (corn starch) and 86.70 ± 0.02 % (gum acacia). Due to dilution effect, addition of stabilizers depressed protein contents from 3.37 ± 0.04 % (no stabilizer) to 3.28 ± 0.51 % (CMC), 3.08 ± 0.03 % (corn starch) and 3.32 ± 0.03 % (gum acacia). Total solids increased on addition of stabilizers from 11.64 ± 0.02 % (no stabilizer) to 15.41 ± 0.02 % (CMC), 14.47 ± 0.02 % (corn starch) and 13.30 ± 0.02 % (gum acacia). Increase in stabilizer concentration and fermentation time decreased moisture content but increased total solids, protein, fat, ash and sugars. The viscosity of the yoghurt samples significantly (p < 0.05) increased with addition of stabilizers from 1.48 ± 0.03 Cp (no stabilizer) to 78.03 ± 1.14 Cp (CMC), 2.74 ± 0.04 Cp (corn starch) and 1.99 ± 0.03 Cp (gum acacia), with CMC having the highest increase (p < 0.05) and gum acacia the least. Viscosity significantly increased (p < 0.05) as stabilizer concentration and fermentation time increased. Although CMC increased the pH from 6.19 ± 0.03 (no stabilizer) to 6.26 ± 0.02, corn starch did not affect pH (6.18 ± 0.02) while gum acacia reduced pH to 5.94 ± 0.03. Increase in stabilizer concentration and fermentation time increased pH. Addition of stabilizers increased the titratable acidity from 0.29 ± 0.01 % (no stabilizer) to 0.39 ± 0.01 %( CMC), 0.32 ± 0.01 % (corn starch) and 0.45 ± 0.00 % (gum acacia). Lactic acid production reduced as concentration of stabilizers increased, but increased as fermentation time increased. Vitamin B3 (niacin) increased with the addition of stabilizers from 0.15 ± 0.00 (no stabilizer) to 0.175 ± 0.02 mg/ml (CMC), 0.185 ± 0.01 mg/ml (corn starch) and 0.185 ± 0.00 mg/ml (gum acacia). Niacin production increased as stabilizer concentration and fermentation time increased. The total viable bacteria significantly (p < 0.05) reduced with increase in concentration of stabilizer and fermentation time, while lactic acid bacteria decreased with increase in stabilizer concentration it increased as the fermentation time increased. Significant (p < 0.05) interactions were observed between stabilizers and their concentrations for all parameters studied. Sensory results indicated that yoghurt produced with 1.0 % concentration of CMC gave the best mouth feel while yoghurt produced with corn starch produced the most desirable taste and flavor. Results showed that reaction rates were higher for the short set yoghurt for all parameters studied, resulting to achieving an equivalent effect in 5 h in short set yoghurt compared to the same effect achieved in 24 h in the long set yoghurt.Stabilized yoghurt samples were produced by reconstituting powdered milk in water along with sugar and 0, 0.5 and 1.0 % concentrations of carboxyl methyl cellulose (CMC), Corn starch and gum acacia before fermentation. The yoghurt samples were either produced as short set yoghurt by incubating at 42 oC for 5 hours or incubating at 30 ± 2 oC (room conditions) for 24 hours as long set yoghurt. Samples were analyzed at intervals of 1 h for 5 h for the short set yoghurt and at intervals of 4 h for 24 h for long set yoghurt. The proximate, physicochemical, niacin content, microbial and sensory evaluation were carried out in the yoghurt samples as fermentation progressed for both short set and long set yoghurt. Results showed that the addition of stabilizers reduced moisture content from 88.54 ± 0.02 % (no stabilizer) to 84.59 ± 0.02 % (CMC), 85.59 ± 0.02 % (corn starch) and 86.70 ± 0.02 % (gum acacia). Due to dilution effect, addition of stabilizers depressed protein contents from 3.37 ± 0.04 % (no stabilizer) to 3.28 ± 0.51 % (CMC), 3.08 ± 0.03 % (corn starch) and 3.32 ± 0.03 % (gum acacia). Total solids increased on addition of stabilizers from 11.64 ± 0.02 % (no stabilizer) to 15.41 ± 0.02 % (CMC), 14.47 ± 0.02 % (corn starch) and 13.30 ± 0.02 % (gum acacia). Increase in stabilizer concentration and fermentation time decreased moisture content but increased total solids, protein, fat, ash and sugars. The viscosity of the yoghurt samples significantly (p < 0.05) increased with addition of stabilizers from 1.48 ± 0.03 Cp (no stabilizer) to 78.03 ± 1.14 Cp (CMC), 2.74 ± 0.04 Cp (corn starch) and 1.99 ± 0.03 Cp (gum acacia), with CMC having the highest increase (p < 0.05) and gum acacia the least. Viscosity significantly increased (p < 0.05) as stabilizer concentration and fermentation time increased. Although CMC increased the pH from 6.19 ± 0.03 (no stabilizer) to 6.26 ± 0.02, corn starch did not affect pH (6.18 ± 0.02) while gum acacia reduced pH to 5.94 ± 0.03. Increase in stabilizer concentration and fermentation time increased pH. Addition of stabilizers increased the titratable acidity from 0.29 ± 0.01 % (no stabilizer) to 0.39 ± 0.01 %( CMC), 0.32 ± 0.01 % (corn starch) and 0.45 ± 0.00 % (gum acacia). Lactic acid production reduced as concentration of stabilizers increased, but increased as fermentation time increased. Vitamin B3 (niacin) increased with the addition of stabilizers from 0.15 ± 0.00 (no stabilizer) to 0.175 ± 0.02 mg/ml (CMC), 0.185 ± 0.01 mg/ml (corn starch) and 0.185 ± 0.00 mg/ml (gum acacia). Niacin production increased as stabilizer concentration and fermentation time increased. The total viable bacteria significantly (p < 0.05) reduced with increase in concentration of stabilizer and fermentation time, while lactic acid bacteria decreased with increase in stabilizer concentration it increased as the fermentation time increased. Significant (p < 0.05) interactions were observed between stabilizers and their concentrations for all parameters studied. Sensory results indicated that yoghurt produced with 1.0 % concentration of CMC gave the best mouth feel while yoghurt produced with corn starch produced the most desirable taste and flavor. Results showed that reaction rates were higher for the short set yoghurt for all parameters studied, resulting to achieving an equivalent effect in 5 h in short set yoghurt compared to the same effect achieved in 24 h in the long set yoghurt.
Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into thin slices of about 2 cm thick, sun dried at 30 ± 2°C to constant weight, milled and sieved to obtain orange peel and orange pulp flours, respectively. The orange peel and pulp flours, respectively were used to substitute wheat flour 5, 10 and 15 % respectively. The flours were analyzed for their chemical composition. Biscuits were prepared from the flour blends and evaluated for their chemical composition, sensory and storage properties. Antioxidant activities of water and ethanol extracts of flours and biscuits were determined. Bioassay study in which five weeks old Wistar rats weighing between 80 and 90 grams were divided into four groups containing six rats each was carried out. Groups 1,2,3 and 4 were fed biscuits containing 10 % orange peel flour, 10 % orange pulp flour, 100 % wheat flour, and normal feed (growers mash), respectively. Feed intake, water intake, changes in body weight, blood sugar and lipid profile of the rats were determined. Biscuit samples were stored for six months at 30 ± 2°C and 80 to 90 % relative humidity. Changes in pH, moisture and peroxide value of the biscuits were assessed monthly. The sensory properties of the stored biscuits were also evaluated after every two months of storage. The results showed that the orange pulp flour was significantly higher (p0.05).The orange peel flour contained more tannins than the pulp flour, but the flours were not significantly different in their oxalates contents. However, orange peel flour was significantly higher (p0.05) among the biscuits. Baking reduced all the antinutrients of the biscuit samples. The highest antioxidant activity was shown by the ethanol extracts of the flours and biscuit samples in relation to the water extracts. Body weights of all the rats in all the groups increased during the study period. The rats fed biscuits containing 10 % peel and pulp flours showed least increase in body weight. There were increases in the high density lipoprotein and total cholesterol contents in all the rat groups. However, the low density lipoprotein (bad cholesterol) of the rat groups decreased. The triglyceride contents increased in all the rat groups except for the group fed biscuit containing 100 % wheat flour. The rats fed 10 % orange peel and pulp flour biscuits also showed lower blood glucose levels than the other groups. There were no significant differences (p>0.05) between the peel and pulp biscuits in colour and texture at the end of six months storage. However, the biscuits containing orange peel had higher ratings for flavour, but lower ratings for taste and overall acceptability. Moisture contents of biscuits fluctuated during storage, values ranged between 5.56 and 8.85 %. The peroxide values of the biscuits increased slightly after 4 months of storage.Sweet orange (Citrus sinensis) fruits were washed, peeled manually, the juice extracted and the seeds were removed. The peels and pulps were sliced into thin slices of about 2 cm thick, sun dried at 30 ± 2°C to constant weight, milled and sieved to obtain orange peel and orange pulp flours, respectively. The orange peel and pulp flours, respectively were used to substitute wheat flour 5, 10 and 15 % respectively. The flours were analyzed for their chemical composition. Biscuits were prepared from the flour blends and evaluated for their chemical composition, sensory and storage properties. Antioxidant activities of water and ethanol extracts of flours and biscuits were determined. Bioassay study in which five weeks old Wistar rats weighing between 80 and 90 grams were divided into four groups containing six rats each was carried out. Groups 1,2,3 and 4 were fed biscuits containing 10 % orange peel flour, 10 % orange pulp flour, 100 % wheat flour, and normal feed (growers mash), respectively. Feed intake, water intake, changes in body weight, blood sugar and lipid profile of the rats were determined. Biscuit samples were stored for six months at 30 ± 2°C and 80 to 90 % relative humidity. Changes in pH, moisture and peroxide value of the biscuits were assessed monthly. The sensory properties of the stored biscuits were also evaluated after every two months of storage. The results showed that the orange pulp flour was significantly higher (p0.05).The orange peel flour contained more tannins than the pulp flour, but the flours were not significantly different in their oxalates contents. However, orange peel flour was significantly higher (p0.05) among the biscuits. Baking reduced all the antinutrients of the biscuit samples. The highest antioxidant activity was shown by the ethanol extracts of the flours and biscuit samples in relation to the water extracts. Body weights of all the rats in all the groups increased during the study period. The rats fed biscuits containing 10 % peel and pulp flours showed least increase in body weight. There were increases in the high density lipoprotein and total cholesterol contents in all the rat groups. However, the low density lipoprotein (bad cholesterol) of the rat groups decreased. The triglyceride contents increased in all the rat groups except for the group fed biscuit containing 100 % wheat flour. The rats fed 10 % orange peel and pulp flour biscuits also showed lower blood glucose levels than the other groups. There were no significant differences (p>0.05) between the peel and pulp biscuits in colour and texture at the end of six months storage. However, the biscuits containing orange peel had higher ratings for flavour, but lower ratings for taste and overall acceptability. Moisture contents of biscuits fluctuated during storage, values ranged between 5.56 and 8.85 %. The peroxide values of the biscuits increased slightly after 4 months of storage.
The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced from each flour composites dough was evaluated for cooking time, cooking losses and total organic matter. The 100:0, 90:10, 80:20 and 70:30 wheat semolina/sorghum flour composites were selected and blended with different levels (0-20) % of Okara and Detarium microcarpum flours, evaluated for physico-chemical properties and talia produced from the flour blends were evaluated for cooking test and sensory qualities. Four best talia products were selected, stored for six months (30 ± 2oC, 85±5% RH) and evaluated for pH, moisture content, TBA number and mould count. Presence of sorghum in the composite flour increased the water absorption capacity from 7.33% to 12.33%, decreased swelling capacity from 52.0% to 45.4%, while talia made from the composites showed increased cooking loss (0.14% to 0.82%), total organic matter (1.26 to 2.84) and reduced radial expansion (3.0 to 2.0) relative to the control. Sorghum addition at 30% level was acceptable for talia production based on low water absorption capacity and high swelling capacity. Okara addition increased the protein content (from 10.21% to 13.63%) of the composites and talia. Blends with 10% okara showed low water absorption capacity (12.75%), low cooking losses (0.73%) and high scores in all the sensory attributes except in appearance but differed significantly (p < 0.05) from the control (100% wheat). Detarium microcarpum addition increased the crude fibre (from 1.69% to 3.76%) content of the talia. There was no significant (p > 0.05) difference among samples at 5% levels of Deterium microcaprum incorporation relative to the control in all the sensory attributes except in appearance. Low water absorption capacity, cooking loss, and optimal total organic matter (2.01) were observed in the samples at 5% level of Detarium microcarpum incorporation. Okara and Detarium microcarpum addition into talia increased the total dietary fibre contents (from 8.61±0.02% to 9.97±0.01%). The total dietary fibre and mineral contents of samples differed significantly (p < 0.05) with the control. Moisture contents and TBA number did not differ (p>0.05) among stored samples but pH and mould count differed (p < 0.05) relative to the control. Low values of TBA (0.6 to 3.17 mg malonaldehyde/kg sample), mould count (0 to 1.4 x 102 cfu/100g) and moisture contents (10.5% to 14.5%) were recorded during storage. The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat semolina/sorghum flour blended in ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 were prepared and evaluated for water absorption capacity, soluble solids and swelling capacity. Cold extruded talia produced from each flour composites dough was evaluated for cooking time, cooking losses and total organic matter. The 100:0, 90:10, 80:20 and 70:30 wheat semolina/sorghum flour composites were selected and blended with different levels (0-20) % of Okara and Detarium microcarpum flours, evaluated for physico-chemical properties and talia produced from the flour blends were evaluated for cooking test and sensory qualities. Four best talia products were selected, stored for six months (30 ± 2oC, 85±5% RH) and evaluated for pH, moisture content, TBA number and mould count. Presence of sorghum in the composite flour increased the water absorption capacity from 7.33% to 12.33%, decreased swelling capacity from 52.0% to 45.4%, while talia made from the composites showed increased cooking loss (0.14% to 0.82%), total organic matter (1.26 to 2.84) and reduced radial expansion (3.0 to 2.0) relative to the control. Sorghum addition at 30% level was acceptable for talia production based on low water absorption capacity and high swelling capacity. Okara addition increased the protein content (from 10.21% to 13.63%) of the composites and talia. Blends with 10% okara showed low water absorption capacity (12.75%), low cooking losses (0.73%) and high scores in all the sensory attributes except in appearance but differed significantly (p < 0.05) from the control (100% wheat). Detarium microcarpum addition increased the crude fibre (from 1.69% to 3.76%) content of the talia. There was no significant (p > 0.05) difference among samples at 5% levels of Deterium microcaprum incorporation relative to the control in all the sensory attributes except in appearance. Low water absorption capacity, cooking loss, and optimal total organic matter (2.01) were observed in the samples at 5% level of Detarium microcarpum incorporation. Okara and Detarium microcarpum addition into talia increased the total dietary fibre contents (from 8.61±0.02% to 9.97±0.01%). The total dietary fibre and mineral contents of samples differed significantly (p < 0.05) with the control. Moisture contents and TBA number did not differ (p>0.05) among stored samples but pH and mould count differed (p < 0.05) relative to the control. Low values of TBA (0.6 to 3.17 mg malonaldehyde/kg sample), mould count (0 to 1.4 x 102 cfu/100g) and moisture contents (10.5% to 14.5%) were recorded during storage.
Two field experiments were conducted in 2008 and 2009 cropping seasons at the linkage farm of the University of Nigeria, Nsukka to evaluate growth and yield response of (Taro) Colocasia esculenta to plant spacing and NPK fertilizer on the plains of Nsukka with the objectives of identifying best performing cultivar, optimum plant spacing and NPK fertilizer rate. Experiment one was laid out in a 3x5 factorial in Randomized Complete Block Design (RCBD) in which Factor A is plant spacing comprising 0.3m x 1.0m, 0.4m x 1.0m and 0.5m x 1.0m levels while Factor B is taro cultivars consisting of Nkpong, Odogolo, Nworoko, ugwuta and Nachi. Experiment two was laid out in a 5x6 factorial in RCBD in which Factor A is taro cultivars as mentioned above and Factor B NPK fertilizer with 6 levels among which are : Okg/ha, 100kg/ha, 150kg/ha, 200kg/ha, 250kg/ha, and 300kg/ha with three replications in each of the two experiments. F-LSD was applied to detect significant differences at 5% probability level. The result showed that the mean rainfall for 2009 planting season was higher than that of 2008. The soil was texturally clayey and moderately acidic with a PH of 5.0 .Cultivar diferences in cormel and corm yield were not significant, however Nworoko produced the highest yield of 11.0 t/ha among the cultivars. Plant spacing produced significant effect (P=0.05) in the tuber yield in both 2008 and 2009. Planting at 0.3m x 1.0m significantly gave the highest tuber yield/ha among the three plant spacing. NPK fertilizer showed significant effect (P=0.05) on the measured traits with 200kg/ha and 150kg/ha producing the highest yield of 43.0 t/ha and 3.0 t/ha respectively, in both 2008 and 2009.