IOSR-JAVS VOLUME-17 ~ ISSUE-11 ~ November 2024

ABSTRACT: A study to identify constraints faced by small-scale fish farmers participating in Self-Reliance Economic Advancement Program (SEAP) in Oyo State was conducted. The study employed a multistage sampling technique to select 140 beneficiaries. Primary data were obtained using structured questionnaires and analyzed using descriptive statistics and Tobi regression. The study results showed that 90.71% of the respondents were male with mean age of 41 years. Most (74.29%) of the respondents were married with 99.29% having 1-4 household members. Most (56.43%) of the respondents also had secondary. The regression analysis revealed significant correlation between beneficiaries' livelihoods and factors such as age, primary occupation, membership of farmers' cooperative......

Keywords: livelihood, farmers, fish, SEAP, small-scale

[1] Abdullahi, Y. M. (2015). Impact Of Forestry-Ii Project On The Livelihoods Of Farmers In Kano State, Nigeria. A Thesis Submitted To The School Of Postgraduate Studies, Ahmadu Bello University, Zaria,In Partial Fulfillment Of The Requirements For The Award Of Doctor Of Philosophy Degree In Agricultural Extension And Rural Sociology.
[2] Akerele, E.O., Ilori, A. R., Fadipe, M.O., Oluwasanya, O.P., & Ayodele, J. O.,(2019). Effects Of Cooperative Loan On Small Scale Fish Farming Business In Oyo State, Nigeria, Journal Of Social Sciences, Kampala International University Issn: 2413-9580; 5(3): 7–17.
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ABSTRACT: In order to improve the sensory quality of potato flour biscuit, the effects of baking process (kneading time, upper heating temperature, lower heating temperature, baking time) on the texture characteristics (hardness, crispy degree, brittleness) and sensory score of 30% potato flour biscuit were studied through single-factor experiments and response surface experiments. The optimal baking process conditions were obtained as follows: kneading time of 24 minutes, upper heating temperature of 148 °C, lower heating temperature of 158 °C, and baking time of 15 minutes. Under these conditions,......

Keywords: Baking process; Potato flour; Texture characteristics; Sensory score; Biscuit

[1] John F. Hammerstone, Sheryl A. Lazarus, Harold H. Schmitz. Procyanidin Content And Variation In Some Commonly Consumed Foods. Journal Of Nutrition, 2000. 130(8s Suppl): 2086s-92s.
[2] Zijian Dai, Yiyun Zhang, Yantong Meng, Siqi Li, Zhuoma Suonan, Yuge Sun, Junfu Ji, Qun Shen, Hao Zheng, Yong Xue. Targeted Delivery Of Nutraceuticals Derived From Food For The Treatment Of Obesity And Its Related Complications. Food Chemistry, 2023.
[3] Azra Tue Inar, Elif Turabi Yolacaner, Elif Gken Ate. Rheological And Quality Properties Of Tiger Nut Containing Biscuit Dough Baked In Ir-Mw Combination Oven. Journal Of The Science Of Food And Agriculture, 2023.
[4] Divyasree Arepally, Ravula Sudharshan Reddy, Ranil Coorey, Tridib Kumar Goswami. Evaluation Of Functional, Physicochemical, Textural And Sensorial Properties Of Multi-Millet-Based Biscuit. International Journal Of Food Science And Technology, 2023.
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ABSTRACT: La culture du niébé joue un rôle important dans les moyens d'existence des producteurs. Cette étude a été conduite auprès des producteurs du niébé de la région de Zinder pour analyser la rentabilité économique des systèmes de culture. Les données ont été collectées auprès de 410 producteurs et huit focus groupes ont été organisés avec des groupes de dix (10) producteurs dans huit (8) villages. Il ressort de cette étude trois groupes de producteurs selon les systèmes de culture adoptés. Le groupe (1) est caractérisé par un système de culture basé sur l'utilisation de produits chimiques, sur une petite superficie et utilise peu de fumure organique. Le groupe (2) sont des producteurs utilisant une grande quantité de semence sur de grande superficie et possède un effectif agricole le plus élevés.......

Keywords: Niébé, rentabilité économique, système de production, facteurs déterminants, semence.

[1] Adjiba C.2016. Analyse Des Performances Techniques Et Economiques De Quelques Pratiques De Gestion De La Fertilité Des Sols Dans Les Systèmes De Culture A Base De Maïs Au Nord Bénin. Mémoire De Master Professionnel. Faculté D'agronomie/Université De Parakou, 115 P
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[5] Bricas N, Martin P, Tchamda C. 2016. Le Secteur Agroalimentaire : Un Point De Vue Par La Consommation. In L'afrique A La Conquête De Son Marché Alimentaire Intérieur. Enseignements De Dix Ans D'enquêtes Auprès Des Ménages D'afrique De L'ouest, Du Cameroun Et Du Tchad, Agence Française De Développement. Pp 75-85.

ABSTRACT: Background: The search for the ideal substrate that does not burden the production system is the key to discovering different components that, together, may have all the physical and chemical characteristics suitable for full plants development. Therefore, it is essential to find cheap, local alternatives and, at the same time, dispose of materials with high pollutant potential, such as agro-industrial waste. The present study aimed to characterize the physical and chemical characteristics of substrates formed by different materials of different origin and quantities.......

Keywords: Substrate components, agro-industrial waste, alternative materials.

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