Search results for: Adebukola%20A.%20Akintade

Authors: Monday O. Ale, Adebukola A. Akintade, Olasunbo O. Orungbemi

Abstract:

Fermentation as an important operation in the processing of cocoa beans is now affected by the recent climate change across the globe. The major requirement for effective fermentation is the ability of the material used to retain sufficient heat for the required microbial activities. Apart from the effects of climate on the rate of heat retention, the materials used for fermentation plays an important role. Most Farmers still restrict fermentation activities to the use of traditional methods. Improving on cocoa fermentation in this era of climate change makes it necessary to work on other materials that can be suitable for cocoa fermentation. Therefore, the objective of this study was to determine the effects of fermentation techniques on the quality of cocoa beans. The materials used in this fermentation research were heap-leaves (traditional), stainless steel, plastic tin, plastic basket and wooden box. The period of fermentation varies from zero days to 10 days. Physical and chemical tests were carried out for variables in quality determination in the samples. The weight per bean varied from 1.0-1.2 g after drying across the samples and the major color of the dry beans observed was brown except with the samples from stainless steel. The moisture content varied from 5.5-7%. The mineral content and the heavy metals decreased with increase in the fermentation period. A wooden box can conclusively be used as an alternative to heap-leaves as there was no significant difference in the physical features of the samples fermented with the two methods. The use of a wooden box as an alternative for cocoa fermentation is therefore recommended for cocoa farmers.

Keywords: fermentation, effects, fermentation materials, period, quality

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Authors: Helen Yetunde Omoboye, Adebukola Adenike Adedeji, Israel Funso Adeniyi

Abstract:

This study of the biodiversity, community structure, and production capacity of the zooplankton community is an aspect of bio-monitoring of the aquatic ecosystem. Samples were selected horizontally and vertically from Esa-Odo Reservoir using improvised Meyer’s water sampler. Planktonic samples were collected at two months intervals for two years. Net and total plankton were sampled by filtration and sedimentation methods. Planktonic samples were preserved as 5% formalin and 1% Lugol’s solution. Measurement, enumeration, and scaled pictures of the recorded zooplankton were taken using a photomicrograph. The taxonomic composition of zooplankton biota was determined using identification keys. Eighty three (83) species of zooplankton recorded in this study belong to 4 groups: Rotifera, Cladocera, Copepoda, and Insecta. Rotifera was the most represented group (61.21%). Horizontally, 24 species with the highest mean abundance characterized the lacustrine; while 12 species and 10 species were unique to the transition and riverine zones, respectively. Vertically, most species had their mean abundance decreased from the surface to the bottom of the reservoir. A total of nine (9), two (2), and one (1) species were peculiar to the surface, bottom and mid-depth, respectively. Zooplankton was most abundant during the dry season. In conclusion, Esa-Odo Reservoir comprised highly diversified zooplankton fauna with great potential to support a rich aquatic community and fishery production. The reservoir can be classified as fairly clean based on the abundance of the rotifer group. However, the lake should be subjected to regular proper monitoring because of the presence of some pollution tolerant copepod species identified among the zooplankton fauna.

Keywords: zooplankton, spatial, temporal, abundance, biodiversity, reservoir

Procedia PDF Downloads 92