Growth and Yield Response of Soyabean (<i>Glycine max</i>Merr.) to Organic and Inorganic Fertilizer in Edo Rainforest of Nigeria

In tropical and subtropical areas, the importance of organic manure and inorganic fertilizer in increasing crop production for food security cannot be overemphasized. A field study was therefore conducted at the Department of Crop Science, University of Benin Teaching and Research Farm, Benin City, Edo State during the 2012/2013 cropping seasons, to investigate the effects of poultry manure and inorganic NPK 15:15:15 fertilizer on the growth and yield of soya bean (Glycine max (L.) Merr). The experiment was laid out as a randomized complete block design (RCBD) in three replications with six treatments viz: 0, 200 kg/ha NPK 15:15:15, 10 t/ha poultry manure, 7 t/ha poultry manure + 60 kg/ha NPK 15:15:15, 5 t/ha poultry manure + 100 kg/ha NPK 15:15:15, 2.5 t/ha poultry manure + 150 kg/ha NPK 15:15:15. Parameters on vegetative and reproductive traits were taken on five randomly selected plants. Results showed that plant height, number of branches and number of leaves per plant were enhanced by organic and inorganic fertilizers. Similarly, combined application of organic and inorganic fertilizer increased the pod weight/plant compared to the sole application of organic and inorganic fertilizer. Application rate of 2.5 t/ha poultry manure + 150 kg/ha NPK 15:15:15 gave the highest grain yield of 7.367 t/ha followed by 5 t/ha poultry manure + 100 kg/ha NPK which gave (7.244 t/ha), application rate of 7 t/ha poultry manure + 60 kg/ha NPK gave (6.654 t/ha), while 10 t/ha poultry manure gave (3.889 t/ha) and this was followed by application rate of 200 kg/ha NPK 15:15:15 which gave (4.112 t/ha) and the control gave the lowest grain yield of (3.245 t/ha). The application of 2.5 t/ha poultry manure + 150 kg/ha NPK 15:15:15 is therefore suggested for the growth and yield of soyabean in Edo rainforest of Nigeria.

Biomass-derived activated carbon materials with plentiful heteroatoms for high-performance electrochemical capacitor electrodes

Activated carbons for electrochemical capacitor electrodes are prepared from soyabean using chemical activation with KOH. The pore size is easily controllable by changing the mass ratio between KOH and carbonized product. The as-prepared materials possess a large specific surface area, unique structure, well- developed hierarchical porosity and plentiful heteroatoms（mainly O and N）. Thus resulted in its high specific capacitance,good rate capacity and cycling stability. Moreover, attributing to worldwide availability, renewable nature and low-cost, activated carbon prepared from soyabean has a good potential in energy conversion and storage devices.

Antioxidant potential of methanolic extracts and powders of some Cameroonian spices during accelerated storage of soybean oil

The efficacy of methanolic extracts and powders of 12 spices (Pimpinella anisum, Scorodophleuszenkeii, Xy- lopiaparviflora, Eugenia caryophyllus, Fagara leprieurii, Fagara macrophylla, Monodora myristica, Olax subscorpioidea, Xylopiaaethiopica, Allium sativum, Zinziber officinale and Cinnamomum zeylanicum) in stabilizing crude soyabean oil during accelerated storage was assessed. The phytochemical screening revealed the presence of phenols in all the spices except that of Allium sativum. Total phenolic content (TPC) and DPPH radical scavenging activity of the extracts varied significantly (p < 0.01) ranging from 1.34 to17.72 gGAE/100 gand 18.91% to 96.39% respectively. Extract of Zinziber officinale, Olax subscorpioidea, Fagaramacrophylla, Eugenia caryophyllus and Xylopia parviflora, which offered the highest TPC, exhibited superior antioxidant activity with regard to the DPPH. Furthermore, the antioxidant effectiveness of the extracts and powders was assessed using crude soyabean oil (CSO) as the oxidation substrate. CSO samples stabilized with extracts at a concentration of 500 ppm (w/w) and powders at a concentration of 1000 ppm were subjected to accelerated storage (65?C, oven heating, 24 days, 8 h heating cycle per day), and analyzed periodically for the extent of oxidative alterations following the measurement of iodine and peroxide value. CSO + BHT at 200 ppm served as standards besides the control. Results?reveal Zinziberofficinale, Cinnamomum zeylanicum, Scorodophleuszenkerii, Monodora myristica, Xylopiaaethiopica, Allium sativum, Fagara leprieurii extracts and powders and the powder of Pimpinella anisum to be potent antioxidants for stabilization of crude soyabean oil.

Effect of Fermentation on Nutrient and Anti-nutrient Composition of Millet （Pennisetum glaucum） and Soyabean （Glycine max） Blend Flours

This research was carried out to study the effect of fermentation on the chemical composition, anti-nutrient content, PH, titratable acidity, and microbiological changes of millet and soyabean blend. Millet and soyabean composite flours were mixed in gram of six combinations as follows millet and soyabean （A） = 100：0, millet and soyabean （B） = 90：10, millet and soyabean （C） = 80：20, millet and soyabean （D） = 70：30, millet and soyabean （E） = 60：40, millet and soyabean （F） = 50：50 and subjected to natural fermentation for 72 h. The following bacteria isolates were obtained from the fermentation; Lacobacillus fermentum, L. acidophilus, L. bulgaricus, L. plantarum, L. dextranicum, L. rhamnosus, L. delbrueckii, L. leichemanii, L. divergens, L. reuteri, L. jenseni, L. casei, L. salivarius, L. cellubiosus, Leuconostoc mesenteroide and Pediococcus acidilactis, of which L. plantarum was the most dominant the throughout the period of fermentation. There was decrease in pH with increase in TTA in all the samples. The result of the proximate analysis revealed a marginal increase in crude protein content of each sample （from 44.41 to 63.14, from 11.02 to 24.02, from 16.64 to 23.10, from 20.83 to 26.93, from 25.43 to 30.12, 39.12 to 35.86 and from 40.66 to 54.24%） There was increase in ash content and decrease in carbohydrate, fibre and fat contents of the fermented samples. Results from this research also show significant reduction in anti-nutritional content which are hydrogen cyanide, oxalate and phytate. Fermentation has modified the microbial and nutritional quality of the millet and soyabean blend and this has greatly improved the nutrient content of the blend.

Quality attributes of chicken nuggets extended with different legume flours

Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P < 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load.