Asia Pacific Journal of Sustainable Agriculture, Food and Energy

The effect of boiled false yam tuber meal on feed digestibility and egg laying performance of Lohmann Brown Layer Chickens

Alhassan Mohammed, I.A Nani, H.K Dei — Sun, 30 Jun 2024 00:00:00 +0000

An experiment was conducted to determine feed digestibility and egg laying performance of layer chickens fed diets containing boiled false yam tuber meal (BFYTM). The false yam tubers were peeled with a knife and chopped into small chips (~2 cm), boiled for 2 hours in boiling water, sun-dried to a moisture content of about 12% and ground into a gritty meal. The BFYTM replaced maize at dietary levels of 0, 50, 75 and 100 g/kg in maize-fishmeal based diets. At 20 weeks of age, 16 Lohmann brown layer chickens were randomly allotted to the four dietary treatments in a Completely Randomized Design, with one hen per cage for the digestibility trials using the total collection method. At 19 weeks of age, 240 Lohmann brown pullets were randomly allotted to the four dietary treatments and fed diets containing BFYTM which replaced maize at dietary levels of 0, 50, 75 and 100 g/kg in maize-fishmeal based diets for 16 weeks. Each treatment replicated four times in a Completely Randomized Design, with initial mean live weight of 1.45 kg per bird per replicate. The birds were housed in deep litter pens. Feed and water were provided ad libitum from 19 to 35 weeks of age. Data collected were subjected to one-way Analysis of Variance (ANOVA) using GenStat. There was no significant (p>0.05) difference in the dry matter digestibility among treatment groups. The crude protein digestibility was not significantly (p>0.05) different between control birds and birds fed 50 g/kg BFYTM diet, but higher (p<0.05) than those birds fed diets containing 75 and 100 g/kg BFYTM diets. Hens on the 50 g/kg BFYTM diets exhibited a higher (p<0.05) fat digestibility than those on the control diet and their counterparts fed the 75 and 100 g/kg BFYTM diets. Ash digestibility was lower (p<0.05) for birds fed the control diets than those birds fed BFYTM based diets, but similar (p>0.05) ash digestibility was recorded within the diets containing BFYTM. Mean feed intake of the hens was similar (p>0.05) for all treatments. Mean egg weight and mortality were not significantly different (p>0.05) among treatments. Mean hen-day egg production, egg mass and feed efficiency of the control birds were higher (p<0.05) than those of their counterparts fed the BFYTM-based diets. Based on this study, it can be concluded that 50 g/kg BFYTM in the diet of layer chickens had no adverse effect on nutrient digestibility of feed, but had adverse effect on egg production.

Quality evaluation of bread produced from blends of wheat and acha flours complemented with Defatted Bambara Groundnut Flour

J.A Ayo, Y.O Esan, A Okpasu, B Gbuusu, Z.A Mohammed, T Tyvakase — Sun, 30 Jun 2024 00:00:00 +0000

The study investigated the quality of bread produced from blends of wheat and acha flours complemented with defatted bambara groundnut flour (DBGNF). Chemical composition, physicochemical properties and sensory evaluation were carried out on the breads while the flour blends were assessed for functional properties. DBGNF was incorporated into wheat-acha flour blends at 5, 10, 15, 20 and 25% respectively with 100% wheat and acha flour breads as controls. Moisture, crude protein, crude fibre, and ash content of the breads increased from 24.17 to 27.20, 11.69 to 13.12, 0.26 to 0.77 and 1.06 to 1.19% respectively while crude fat and carbohydrate content decreased from 8.67 to 7.66% and 54.20 to 50.20% with increased level of DBGNF. Phosphorus and iron increased from 162.2 to 229.82 and 0.87 to 1.24 mg/100g whereas zinc decreased from 0.52 to 0.09 mg/100g with addition of DBGNF. Phenol, flavonoid and carotenoid contents decreased from 45.50 to 41.96, 28.74 to 19.68 and 0.20 to 0.02 mg/100g respectively. The foaming, emulsifying, swelling, water and oil absorption capacity of the flour blends increased while bulk density decreased with addition. Vitamins B₁ and B₂ content decreased with increasing DBGNF inclusion. The loaf weight increased while loaf volume and loaf volume index decreased with increasing level of DBGNF. Bread sample containing 10% DBGNF was not significantly different from the 100% wheat bread in terms of sensory attributes. The research showed that the addition of DBGNF improved the functional quality and nutrient composition of the composite bread and the sample containing 10% DBGNF was the most preferred.

The consumer purchase motivation of Organic Food in Online Retail

Rina Yanti, Wahyudi David, Ardiansyah — Sun, 30 Jun 2024 00:00:00 +0000

Organic food relies on consumer confidence as the driver of its buying process. Generally, consumers purchase it directly to ensure its organic guarantee. The increasing purchase of agricultural products and organic food online in Indonesia shows consumer confidence in organic products sold in e-commerce. These studies aimed to determine the driving factors of purchasing organic food through online retailing, the types of organic food purchased, and the relationship between consumer motivation and purchasing decisions. This study uses a cross-sectional method with a purposive sampling technique, and the data is processed using SPSS with General Linear Model analysis. The results from 102 respondents in Indonesia showed that convenience, practicality, and time efficiency as the biggest motivation of consumers (85.30%). On the other hand, pleasure is the slightest consumer motivation (1.0%). Vegetables and processed seeds/nuts are widely purchased as fresh and processed organic foods. The relationship between consumer motivation and online purchasing decisions is that both variables affect one another. The consumer motivation driving factors are diverse product variants, attractive packaging, organic labels, nutritional value, discounts, time efficiency in purchasing, easy-to-find online stores, and advertising. Affordable prices do not motivate consumers to purchase organic food online. Therefore, organic food consumers in Indonesia purchase products through online retailing for convenience.

Effect of substituting cashew nut paste (Anarcadium occidentale) with baking fat on the quality of acha (Digitaria exillis) -Orange Fleshed Sweet Potato (Ipomoea batatas) Based Biscuit

Jerome Ayo, Bem Gbuusu, Mary Omosebi, Dorcas Kundam, Levy Myange — Fri, 05 Jul 2024 17:33:06 +0000

The aim of this research was to determine the effect of substituting cashew nut paste into baking fat on the quality of acha-orange fleshed sweet potato base biscuits. Preliminary studies was carried out on acha-OFSP at ratio 100:% acha, 95:5% acha-OFSP; 90:10% acha-OFSP, 85:15% Acha-OFSP, 80:20%, 75:5% acha-OFSP and ratio 80:20 of acha-orange fleshed sweet potato flour blends was preferred by the panellist to be used in the maim work. The experimental design were coded as follows: A-100:30:0, B-100:25:5, C-100:20:10, D-100:15:15, E-100:10:20, F-5:25, G-100:0:30 of acha-orange fleshed sweet potato: baking fat: cashew nut paste blends. The biscuits produced were analysed for proximate, minerals, vitamins, phytochemical, physical and sensory of blends biscuits. The proximate composition of the biscuit; moisture, fat, fibre, ash, protein, carbohydrate ranged from 5.96-13.36, 15.26-24.41, 1.43-2.31, 0.94-1.44 12.47-22.60, 47.20-59.99. Minerals composition of the biscuit; Ca, K, Mg and P, ranged from 35.54-49.46, 44.64-63.50, 23.13-40.73, 11.43-21.50. Vitamins composition of the biscuit; E, B2, B12 ranged from 0.32-0.48, 0.20-0.56, 0.09-0.36. Phytochemicals composition of the biscuit; flavonoids, carotenoids and phenolic ranged from 1.09-1.66, 2.08-2.57, 10.46-17.91. Physical properties; break strength, diameter, thickness, volume, weight and density ranged from 927.50-3442.50(g), 3.70-3.78(cm), 0.26-0.28(mm), 10 (cm), 5.38-6.72(g), 0.53-0.70. The average means of the aroma, texture, colour, taste and overall acceptability range from 5.90-6.75, 4.60-6.85, 5.26-7.30, 5.30-7.05, 5.65-6.80.The substitution of cashew nut paste into baking fat improved the micro, macro nutrients content and the physical of acha- OFSP flour blends based biscuits.