ghanaopendata/ghanaian-research-english huggingface dataset:
Effect of different concentrations of Biozyme on the physico-chemical properties of F1 Castle Bar Hybrid Tomato (Solanum lycopersicon)

The tomato sector in Ghana has failed to realize its full potential, in terms of attaining yields comparable to other countries, chemical and nutritional compositions, prolonged shelf life and marketability in improving livelihoods of those households involved in tomato production. The need therefore arose to investigate the use of Biozymes to enhance production and significantly assess its effects on the nutritional, chemical and the postharvest shelf life of tomatoes. Hence, field and laboratory investigations were conducted in the year 2014-2015 to study the effect of different concentrations of Biozyme on the physico-chemical properties, growth, yield, quality and shelf life of F1 Castle Bar tomato. The treatments consisted of Biozyme rates as follows; (i) 0.00 lha-1 biozyme (control) (ii) 0.75 lha-1 biozyme (iii) 1.00 lha-1 biozyme (iv)1.25 lha-1 biozyme. Recommended rates of NPK (15-15-15) for tomato were applied to all the plants. Application of biozyme at 0.75 lha-1 resulted in the tallest plants (119.42 cm), biggest stems (1.99 mm), largest plant canopy (97.5 cm2) as well as producing the highest (17.77) number of fruits. Application of 0.75 lha-1 biozyme also resulted in big fruit diameter which was similar to the diameters of fruits from the other biozyme treatments. In addition, fruits from the 0.75 lha-1 biozyme treatment were more firm than those of the control but similar to the firmness of fruits from the other biozyme rates. Fruits from the 1.0 lha-1 biozyme treatment had the thickest mesocarp, yet similar to the mesocarp from the 0.75 lha-1 biozyme treatment. No significant differences were however observed between the biozyme treatments for fruit pH (P=0.089), total soluble solids (P=0.755) and total titrable acidity (P=0.156). Fruits from the 0.75 lha-1 and 1.25 lha-1 biozyme treatments had significantly lower vitamin C content than the control which contained the highest. Biozyme positively affected fruit shelf life such that on the average, biozyme treatment extended the fruit shelf life by 7 days in comparison with the control. The study concluded that application of Biozyme to tomato positively affected its vegetative growth, fruit yield and postharvest quality characteristics. The application of 0.75 lha-1 concentration of Biozymes performed best in plant girth, plant canopy, leaf diameter and plant chlorophyll.

Source: KNUST
Effect of different concentrations of ga3 and polyethylene film linings on the physicochemical properties and shelf- life of banana (Cavendish) stored under different environments.

Fresh bananas have a short shelf-life owing to rough handling, unprotected storage conditions and poor packaging methods leading to postproduction losses of 30-40 %. This study therefore, was to determine the effect of different concentrations of GA3 and polyethylene film linings on the physicochemical properties and shelf life of Cavendish banana stored under different environments. A 4 x 4 x 2 factorial was employed, arranged in a completely randomized design. Dwarf Cavendish was obtained from a private farm orchard at Ninting, Ashanti Mampong, for the experiment. Three months old matured green banana (starting from flowering) were dipped in 150, 250 and 350 ppm of GA3 for 2 minutes and control (0 ppm) were immersed in distilled water the same way. Data were collected according to banana ripening stages as contained in banana ripening chart except fruit weight that was recorded daily. Weight loss, firmness, TSS, TTA and pH were defined at different ripening stages throughout the storage period. The study revealed significant difference in weight loss (30 %) at 350 ppm in perforated low density lining under cold storage as best results. It also showed firmness of 4.57 kg cm-2 at 350 ppm and 4.53 kg cm-2 in perforated film lining, significantly different from the rest. TSS showed best results of 8.51 % at 350 ppm and 8.55 % in cold storage while TTA reduced to 1.31 % at 350 ppm which also revealed significant difference. Similarly, pulp pH dropped to 5.30 % at 0 ppm whereas shelf life was 13.75 % at 350 ppm, 11.06 % in perforated film lining and 14.13 % translating to 21 days being the best results under cold storage condition. Therefore, postharvest application of gibberellic acid at a concentration of 350 ppm and the use of perforated low density polyethylene lining in cold storage was an efficient method and can be employed by farmers and traders to reduce losses, maintain quality attributes of banana and prolong shelf life.

Source: KNUST
The Effect of Different Doses of Lambda-Cyhalothrin on Aphis Craccivora Koch (Homoptera:Aphididae) Infestation Levels and Yield of Three cowpea Cultivars (Tona, Nhyira and Asetenapa) in the Forest-Guinea Savannah Transitional Zone (Wenchi Municipality), Ghana

Cowpea(Vigna unguiculata) is one of the important grain legumes widely cultivated in semi arid areas of the tropics and subtropics for human as well as animal consumption...

Source: KNUST
Effect of different drying methods on the functional and physicochemical properties of the flour of selected yam cultivars in Ghana

Yams (tubers of the Dioscorea spp.) which are highly consumed in most parts of the world suffer great deal of postharvest losses after harvesting and during storage due to the high moisture content. Drying of yams is one of the most important methods of preservation so as to minimize postharvest losses and to extend products shelf life during storage. The effect of different drying methods (open sun, solar and solar adsorption drying) on the functional and physicochemical properties of the flour of selected yam cultivars in Ghana was investigated. Two yam varieties, Dioscorea rotundata (Pona, Dente and Lilii) and Dioscorea alata (Matches) were used. The properties studied included solubility, swelling power, water binding capacity, amylose and amylopectin ratio, granule size, pH, and colour. The drying process indicated that different yam cultivars are influenced differently during drying. The difference in drying behaviour may be due to structural differences. In view of this the functional and physicochemical properties of the yam samples were differently affected. With the exception of amylopectin content, solubility and pH values which were higher in the solar dried and open sun dried yam samples, the values for the amylose content, swelling power, water binding capacity and colour were lower than those of the solar adsorption dried yam samples. The drying methods showed significant effect (P < 0.05) on the properties of the yam flours. The results indicate that different drying methods have some profound effect on the granule size and other functional and physicochemical properties of yam flour. The interrelationships between the drying methods, cultivars, functional and physicochemical properties were evaluated with SPSS 20 by Pearson correlation.

Source: KNUST
Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour

African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of different drying methods on the quality characteristics of the flour. The fresh pulp was oven, solar, and freeze-dried. Proximate, physicochemical and functional properties of the flours were determined. The flours had high amount of crude fibre (14.04-19.52%), carbohydrates (64.56-73.60%), energy (281.92 - 73.60 kCal/ 100g), relatively high water absorption capacity (307.18-517.66%), swelling power (433.0-556.92%), oil absorption capacity (83.48-164.38%) and good flowability (Hausner Ratios below 1.4 and Carr’s Indices below 23%). The present findings show that APP flour could be used as a potential ingredient in various food products such as pasta, puddings, cakes, biscuits, bread, crackers and doughnuts

Source: KNUST
Effect of different indigenous storage structures on the quality of cowpea (vigna unguiculata) grains during five months storage in the Savelugu / Nanton Municipality of the Northern Region

The effect of different indigenous storage structures on the quality of cowpea (Vigna unguiculata) grains was carried out in the Savelugu / Nanton municipality of northern region from November 2012 to May 2013. 50% of total producers, 25 percent of retailers and 25 percent of consumers of cowpea grains in the Savelugu/Nanton municipality were randomly selected and interviewed from communities such as Tampion, Nanton, Savelugu, Pong Tamale, Diary, Zoggu, Nakpanzoo, Yepalsi, Gushei and Kanshegu. The structures used for storing cowpea grains were jute sacks, fertilizer sacks, clay pots, mud silos and cribs. The processing methods were threshing, drying, winnowing, transportation, application of chemicals and storage. The same quantity of grains were put in each of the storage structures and the parameters such as weight retained, temperature, relative humidity, number of insects and damage grains were determined every two weeks for quality analysis. The food nutrients such as carbohydrates, protein, fat, ash, moisture and fibre were analyzed at the Kwame Nkrumah University of Science and Technology Chemistry Laboratory, Kumasi. Finally, relevant conclusion and recommendations were made. Some of the relevant conclusions made were:Crib and clay pot were effective in maintaining the quality of grains in terms of weight retention, germination, insect protection, temperature, carbohydrates and proteins. Fertilizer sack, jute sack and mud silo were ineffective in maintaining the quality of cowpea grains. It was recommended that the crib and clay pot with little modification of fertilizer and jute would be good for cowpea over five month’s storage.

Source: KNUST
Effect of different fermentation duration and drying methods on the quality of cocoa bean oil

A study was carried out to assess the quality of oil from cocoa seeds (Theobroma cacoa). Fully riped cocoa pods were harvested and the seeds (beans) were fermented for 5-days and 7-days fermentation durations, using 10kg of cocoa beans for each treatment. The fermented beans were afterwards dried by the sun and solar drying methods, under a 2 by 2 factorial in a completely randomized design. Six hundred grams of the dried cocoa beans were milled using a hammer mill and sieved with a 1.18mm standard sieve to obtain fine particle size. Using the Soxhlet’s extraction procedure, the oil was extracted. Afterwards, the yield and other quality parameters including acid value, relative density, saponification value, peroxide value, iodine value, refractive index and free fatty acid content, were assessed. The oil yield range (24.10-29.00%) for the interactive effect was low, compared to oil rich seeds used as commercial sources of oil. The study revealed that, though the cocoa bean oil produced from both 5-day and 7-day fermentation durations all had acid values and free fatty acid percentages with significant differences between them but they were all within the range for consumption (0-10). On the other hand, oil produced from 7-day fermentation duration of cocoa beans had the least peroxide value. Though the acid values and free fatty acid contents of the oils produced from the different drying methods were numerically different between the two drying methods, they were not significantly different. Furthermore, the acid values and free fatty acid contents were all within the acceptable range for consumption From the interactive effects, it was also determined that 7-day fermentation duration and solar drying produced the best quality oil among all the interactive effects.

Source: KNUST
The Effect of Different Land Preparation Methods on Erosion and Growth and Yield of Cassava

A study was undertaken to assess the effects of different land preparation methods on erosion and growth, and yield of cassava. The experiment was carried out on runoff plots at the Department of Crop and Soil Sciences, Kwame Nkrumah University of Science and Technology, Kumasi. The experimental site was 4 km North East of the Faculty of Agriculture on a slope of 6 % within the semi-deciduous forest zone of Ghana. The soil was Akroso, sandy loam to sandy clay loam (Haplic Acrisol). The treatments studied were: T1 (Ridging across slope), T2 (Zero-tillage), T3 (Planting on the flat) and T4 (Bare plot). These treatments were studied in a randomized complete block design (RCBD) with three replications. The results were analysed by ANOVA using SAS. Regression analysis was used to establish relationships among the parameters tested. The test crop was a cassava (Manihot esculenta), variety named Tekbankye. Mean bulk density at the 0-15 cm depth before the experiment ranged from 1.37 to 1.41 g cm-3 in the order of Planting on the flat > Ridging across slope >Bare plot >Zero tillage. The values for 15 -30 cm depth followed the trend of Bare plot > Planting on the flat > Ridging across slope > Zero tillage with a range of 1.36 to 1.52 g cm -3. Three months after imposing the tillage treatments bulk density ranged from 1.18 to 1.36 for the 0 – 15 cm depth in the order of Bare plot > Zero tillage > Planting on the flat >Ridging across slope. At the 15 – 30 cm depth, the values varied between 1.19 and 1.32 in the order of Planting on the flat > Zero tillage > Bare plot > Ridging across slope. Runoff from the Bare plot (248.69 cm) was 3.32, 1.82, and 1.45 times greater than that from Ridging across slope (74.80 cm), Zero tillage (136.48 cm) and Planting on the flat (171.95 cm) respectively. Soil loss ranged from 10.67 to 68.68 t/ha in the order of Ridging across slope < Zero tillage < Planting on the flat < Bare plot. Soil depth loss due to tillage practices was 5 mm for Bare plot, 2.2 mm for Planting on the flat, 1.92 mm for Zero tillage and 0.76 mm for Ridging across slope. Runoff and soil loss correlated positively with total nutrient losses implying an increase in nutrient loss as runoff and soil loss increased. The Enrichment Ratios showed the eroded sediments to be richer in organic matter and all the nutrients studied than those in the parent soil. Financial loss due to nutrient loss, in Ghana Cedis, was GH¢1,304.90, GH¢875.90, GH¢831.70 and GH¢210.15 for Bare plot, Zero tillage, Planting on the flat and Ridging across slope respectively. Cassava fresh tuber yield varied from 25.01 to 28.65 t/ha under Zero tillage and Ridging across slope respectively but did not differ significantly among the treatments. The crop management factor showed Ridging across slope as the most effective tillage method in conserving soil, water, nutrients and enhancing plant growth and yield.

Source: KNUST
Effect of different packaging materials on the quality and shelf life of moringa (Moringa oleifera) leaf powder during storage.

Transparent and opaque PET and glass bottles, transparent and opaque LDPE bags, brown paper bags, waxed paper and cardboard boxes were used to package the Moringa leaf powder. The effect of different packaging materials on the quality and shelf-life of Moringa leaf powder under ambient conditions were studied for a period of 180 days. Each treatment package was evaluated for moisture content, bacteria load, nutrients (crude protein, fat, calcium, magnesium and iron), colour and particle size. Bacterial and fungal identification was also carried out. Moisture content in the paper packages increased significantly (P≤0.05) by day 16. All the paper packages (waxed paper, paper cardboard and brown paper) were contaminated by Aspergillus flavus by day 16. Transparent and opaque glass packages recorded the least moisture changes followed by transparent and opaque high density polyethylene and transparent and opaque low density polyethylene packages. There was a general decline in quality of samples in terms of quantity of nutrients with storage period. Decreases in nutrients were not significantly different (P>0.05) among all the packages tested. The estimated number of colony forming units of bacteria increased significantly (P≤0.05) in all the paper packages by day 16 of storage, whiles the changes in glass and plastic packages were not significantly (P>0.05) different. Prominent changes in colour of Moringa samples occurred in all the paper packages by day 16 whiles there were no colour changes in the glass and plastic packages during the storage period. There was a significant effect of type of packaging on the changes of particle sizes of Moringa leaf powder. Significantly higher (P≤0.05) particle agglomeration occurred in all the paper package whiles glass packages had the least agglomeration of particle. Glass packaging was found to be the most suitable packaging material in preventing moisture absorption and growth and activities of micro-organisms. They were also effective in preventing undesirable colour changes and particle size changes.

Source: KNUST
Effect of different packaging systems on quality and shelf-life of two sweet pepper (Capsicum annuum Var grossum) varieties during storage at room temperature

An experiment was conducted to assess the effects of different packaging systems on quality and shelf-life of two sweet pepper (Capsicum annuum) varieties during storage at room temperature. The field work was carried out at Berekum College of Education in the Brong-Ahafo Region and the laboratory work was conducted at the Department of Horticulture, Kwame Nkrumah University of Science and Technology, Kumasi in February to March, 2012. Physiologically mature green fruits uniform in size was used. A 2x5 factorial in Completely Randomised Design (CRD) with three replications was used for the study. The treatments consisted of two sweet pepper varieties and five packaging systems. From the results, weight loss was significantly lowest in both perforated (29.99%) and un-perforated (25.05%) polyethylene bag. Yolo Wonder variety was significantly higher in total soluble solids (6.70oBrix) than California Wonder variety (5.93oBrix). Wooden box and unpackaged fruits had significantly higher TSS of 7.24oBrix and 8.41oBrix respectively. California Wonder had significantly higher moisture content (92.31%) whiles Yolo Wonder had significantly higher dry matter content. Un-perforated polyethylene package had significantly higher moisture content (94.36%) but lower dry matter content (5.64). Wooden box had a high dry matter content of 10.24.The polyethylene bags retain skin green colour better than the wooden box, jute sack and unpackaged fruits. However, packaging did not significantly affect colour retention. Un-perforated polyethylene bag recorded the highest decay fruits (35%) and the lowest shrivelled fruits (28.33%). Wooden box and unpackaged fruits had no decay fruits but unpackaged fruits recorded the highest shrivelled fruits (83.33%). Un-perforated polyethylene bag had the longest shelf-life of 20 days. In conclusion, for v longer shelf-life and better quality, storing both California Wonder and Yolo Wonder in unperforated low density polyethylene bag should not be extended beyond the twentieth day as majority of the fruits started decaying.

Source: KNUST
The effect of different percentages of bulking agent (sawdust) on microbial quality of faecal sludge

The use of raw sludge spread on land as conditioner and fertilizer has been practised over the years in urban agriculture. However, this raw sludge (biosolids) is associated with a potential health risk as a result of the pathogenic microorganisms it contains. The study considered the dewatering of faecal sludge (FS) mixed with sawdust to produce biosolids that can be applied as manure for agricultural use. It assessed the bacterial and helminth egg qualities of the biosolids produced from FS-sawdust mixture. Bench-scale unplanted filter beds were used for dewatering of FS mixed with different percentages of sawdust. The sludge consisted of public toilet sludge and septage in the ratio of 1:3. An analysis of variance of the completely randomized design was undertaken and a P-value below 0.05 was considered statistically significant. The sawdust-FS mixture analysed after complete dewatering showed significant reduction in microbial (bacteria) content (P < 0.05) and helminth eggs, making the biosolids produced safe for farmers and the environment. The bulking agent improved the quality of the biosolids, with greatest pathogen removal observed in the 150% sawdust, whilst the least reduction was recorded in the 0% sawdust (control).

Source: KNUST
Effect of different processing methods and periods of storage in different containers on some quality characteritics of kernel and extracted butter of shea nut

Shea kernel processing methods and storage are some of the major challenges leading to low quality kernels and shea butter production in Ghana. In this study, fresh shea fruits were collected at Cocoa Research Institute of Ghana substation Bole in Northern Region of Ghana. The fruits were depulped on the same day and nuts washed and divided into two parts. One part was parboiled at 40 o C for 20 minutes while the other part was not parboiled before putting them into solar driers for drying. Shea kernels were removed from the nuts and dried in solar driers until they attained a moisture content of 7%. Kernel samples were then put into five different storage containers (jute sack, cardboard, polyethylene bag, synthetic fibre and plastic bucket) and stored for seven months. Carbohydrate and crude protein contents were significantly (p<0.05) higher but ash content lower in parboiled kernel than non-parboiled. Fat, energy, nitrogen free extract, moisture and crude fibre contents were not different among kernel samples at p=0.05. Free fatty acids profile levels were significantly (p<0.05) higher in non-parboiled shea kernel than the parboiled while peroxide value was higher in parboiled kernel. Aspegillus niger was identified on both parboiled and non-parboiled kernel samples but percentage infection was not significantly different (p>0.05). There were significant differences (p<0.05) in shea kernels proximate and chemical constituents at seven (7) months storage. Shea butter obtained from the parboiled and non-parboiled kernels were distinctively different from each other in colour, taste and smell. Storage containers did not significantly (p>0.05) affect kernel proximate and physico -chemical characteristics of the butter except moisture content that kernels kept in polythene bag were higher than those kept in the cardboard. Parboiling of fresh shea nuts before drying and storage period are key determinants of kernel proximate composition and physico-chemical properties of the butter.

Source: KNUST