Search results

1 – 10 of 257
Article
Publication date: 5 April 2019

Mathew Paul Ojo and Adeolu Babatunde Ayanwale

Much attention has been paid to farm credit access with less focus on determining the actual credit amount needed to bring about a specified increase in productivity relative to…

Abstract

Purpose

Much attention has been paid to farm credit access with less focus on determining the actual credit amount needed to bring about a specified increase in productivity relative to the finance being sought. The paper aims to discuss this issue.

Design/methodology/approach

Using 2016 cross-sectional data of plantain farmers, the authors employ the Cobb–Douglas stochastic frontier production function to determine the technical efficiency (TE) of each farmer. Current plantain quantity produced by farmers and the TE are then used to estimate plantain quantity at a target efficiency. The finance needed to produce at the target efficiency is estimated using the Harrod–Domar (HD) growth equation and the authors then subtract the farmers’ savings from the estimated amount to determine the financing gap of the farmers.

Findings

Results of this study show that the actual amount required to improve the productivity of farmers to target levels of TE can be estimated and that credit amount granted to farmers can be tied to a specific production efficiency. Credit schemes with interest rates below 9 per cent are more beneficial to farmers while access to credit is determined by interest rate, education, credit process duration, land ownership and asset value in the study area.

Research limitations/implications

The implication of this research is that it opens up the possibility of further exploring the application of the HD theory at the micro level.

Practical implications

The findings in this study have important implications on the provision of agricultural credit to small farmers. The first is that the TE of farmers plays a very critical role in determining the actual amount of credit needed to bridge the farm-level financing gap and impact positively on productivity. Second, while it is important to bridge the farm-level financing gap, this can only be beneficial to the farmers at single-digit interest rates below 7 per cent. Finally, granting of credit to farmers can be tied to specific production increase target to reduce indiscipline and mismanagement in credit use.

Social implications

The findings of this study will go along in helping to prevent mismanagement and indiscipline in the use of scarce financial resources in agricultural production.

Originality/value

This study is the first of its kind, using TE and bringing the HD equation down to the farm level to estimate the exact amount required by farmers to bring about specific increase in production, determining the credit amount beyond which mismanagement may set in.

Details

Agricultural Finance Review, vol. 79 no. 2
Type: Research Article
ISSN: 0002-1466

Keywords

Article
Publication date: 29 March 2011

Irene S. Egyir, E. Owusu‐Benoah, F.O. Anno‐Nyako and B. Banful

The purpose of this paper is to identify and assess the key factors that influence the adoption of agrochemicals on plantain farms in Ghana.

Abstract

Purpose

The purpose of this paper is to identify and assess the key factors that influence the adoption of agrochemicals on plantain farms in Ghana.

Design/methodology/approach

The paper employs probit estimation using data from a stratified random sample of 249 farmers in four districts in Ghana.

Findings

The results show that adoption of agrochemicals is positively associated with: being literate, older than 40 years of age, having higher income from sales, living in villages distant to Accra (capital of Ghana), having access to hi‐tech machinery, being migrant, and being linked to extension services and financial institutions. Contrary to expectation, a farmer's gender and association with farmer‐based organizations (FBO) and non‐governmental organizations (NGO) did not make a difference.

Practical implications

The results suggest that there are no exclusions to innovation systems such as agrochemical adoption based on gender or living in rural areas; women are just as technologically empowered as men, while rural farmers have an option to retain their indigenous management practices or adopt new and improved practices such as using agrochemicals. Major efforts to improve access to agrochemical adoption lie with government extension officers, as the functions of FBO and NGO have yet to make a significant difference. More needs to be done to bring young, illiterate, low income and indigene farmers into inclusive plantain science techniques and applications in Ghana.

Originality/value

The paper reveals how vulnerable groups such as rural populations and women plantain farmers are being included in systems that support agrochemical adoption.

Details

Journal of Enterprising Communities: People and Places in the Global Economy, vol. 5 no. 1
Type: Research Article
ISSN: 1750-6204

Keywords

Article
Publication date: 17 September 2020

Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi and Tayo Nathaniel Fagbemi

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

Abstract

Purpose

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

Design/methodology/approach

The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.

Findings

Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.

Originality/value

The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Details

Nutrition & Food Science , vol. 51 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 April 2018

Peter Perebiri Erigbali, Udemeobong Edet Okon, Ofem Effiong Ofem and Eme Efiom Osim

Plantain (Musa paradisiaca), a staple food source for many people especially in the tropics, contains the neurotransmitter, serotonin which has analgesic and antidepressant…

Abstract

Purpose

Plantain (Musa paradisiaca), a staple food source for many people especially in the tropics, contains the neurotransmitter, serotonin which has analgesic and antidepressant effects. Therefore, this study aims to investigate the effects of chronic consumption of plantain diet on pain perception and social behavior in mice.

Design/methodology/approach

In the first set of experiments, three groups of mice were either fed rodent chow (control) or 50 or 100 per cent plantain diet, while in a second set of experiments, another three groups of mice were fed either rodent chow (control) or 100 per cent plantain or plantain + ritanserin (serotonin antagonist) for 30 days. Response to pain stimuli was studied by hot plate and formalin tests. Also, the ability of the mice to fluff up suitable beds to build nestle from nesting material was used as an index for social behavior. Serotonin concentration in mice brain was measured using high performance liquid chromatography.

Findings

The results showed that plantain diet-fed mice consumed less food but gained more body weight than control mice. Pain perception was significantly reduced in the plantain diet-fed mice compared to the control. Social behavior was enhanced in the plantain diet-fed mice when compared to control (p < 0.05). There was significant increase in serotonin concentration in the brains of 100 per cent diet-fed mice. Administration of serotonin blocker, ritanserin reversed the effects observed in pain and social behavior tests.

Originality/value

Chronic consumption of plantain diet increases serotonin concentration in the brain, suppresses spontaneous perception of pain and improves social behavior in mice. These actions may involve serotonergic pathway.

Details

Nutrition & Food Science, vol. 48 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Book part
Publication date: 16 August 2010

Tite Ngoumou

This chapter addresses urban food provisioning through a case study of banana plantain production, distribution, and consumption centering around two Cameroonian villages – Koumou…

Abstract

This chapter addresses urban food provisioning through a case study of banana plantain production, distribution, and consumption centering around two Cameroonian villages – Koumou and Oban. Recent and rapid urban population growth in Cameroon has brought attention to the issue of urban food supply, which has always been assured by a traditional organization of numerous small operators and which has proven to be more effective overall than initiatives adopted by public authorities. This chapter identifies the actors involved in urban food provisioning systems in Cameroon and highlights the often underlooked role played by cultural and social factors within the economy of food.

Details

Economic Action in Theory and Practice: Anthropological Investigations
Type: Book
ISBN: 978-0-85724-118-4

Article
Publication date: 16 May 2018

Moosa Es’haghi, Amirhossein Amjad, Sorayya Asghari and Ali Lotfi

Corrosion inhibitors most commonly are used in the acid pickling, cleaning and etching solutions. Plant extracts as rich and cheap resources are among the eco-friendly inhibitors…

Abstract

Purpose

Corrosion inhibitors most commonly are used in the acid pickling, cleaning and etching solutions. Plant extracts as rich and cheap resources are among the eco-friendly inhibitors. This study aims to investigate the inhibition effect of plantain extract on mild steel corrosion.

Design/methodology/approach

The inhibition influence of plantain extract on mild steel corrosion was investigated through Tafel polarization, electrochemical impedance spectroscopy and weight loss techniques in 1 M HCl solution. Furthermore, the sample surface morphology was verified by scanning electron microscopy.

Findings

The inhibition effect of the plantain extract was increased with the increase in the inhibitor concentration due to its adsorption on the surface of samples. The adsorption mechanism of the plantain extract on mild steel is physical adsorption and follows Langmuir isotherm.

Originality/value

The results obtained from different methods showed that the plantain extract has good inhibition performance on corrosion mild steel in 1 M HCl solution as a green inhibitor.

Details

Anti-Corrosion Methods and Materials, vol. 65 no. 3
Type: Research Article
ISSN: 0003-5599

Keywords

Article
Publication date: 9 February 2010

Oluwatooyin Faramade Osundahunsi, Kudirat Titilope Seidu and Olubukola Victoria Oyerinde

The purpose of this paper is to explore the level of substitution of margarine with African pear that will be acceptable to consumers.

263

Abstract

Purpose

The purpose of this paper is to explore the level of substitution of margarine with African pear that will be acceptable to consumers.

Design/methodology/approach

A recipe for cookies is modified by replacing margarine with African pear. Plantain composite flour is also used. Physical parameters and proximate composition are determined using standard methods. Sensory evaluation is carried out using sensory panelists.

Findings

The moisture content of the cookies ranges from 2.09 to 4.10 per cent, fat content and ash contents range from 21.40 to 22.90 per cent and 2.14 to 2.77 per cent, respectively. The ash content is higher than the value 1.43 per cent recorded for cookies made from 100 per cent margarine. The average value for energy 487 kcal/100 g will meet the recommended daily dietary allowance. There is no significant difference on the average weight, thickness, volume and density of the cookies made from 25 to 100 per cent African pear with either 25 or 50 per cent ripe/unripe plantain flour. Average weight, thickness, volume and density are 5.60 g, 058 mm, 9.72 cm3, and 0.574 g/cm3, respectively. Sensory evaluation reveals that composite flour at 25‐100 per cent with either ripe or unripe plantain shows significant difference (p < 0.05) in taste and overall acceptability. At 50 per cent unripe or ripe plantain composite flour, there is no significant difference in attributes except flavour.

Research limitations/implications

Up to 50 per cent level of substitution of wheat for plantain flour is found to be acceptable in the preliminary report and used.

Practical implications

Replacement of margarine with African pear at below and up to 50 per cent is acceptable. Overall acceptability reduces with increasing level of substitution.

Originality/value

African pear pulp substitution with as much as 50 per cent does not adversely affect the proximate composition, physical and sensory characteristic. At which level the protein and ash content increases, which is an indication of good nutritional quality. African pear could be processed into value‐added product which can be of interest in school‐children feeding programs and in combating malnutrition, which is still prevalent in Nigeria.

Details

Nutrition & Food Science, vol. 40 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 8 June 2015

Ogan I. Mba, Marie-Josée Dumont and Michael Ngadi

The purpose of this paper is to study the influence of crude palm oil (PO), canola oil (CO) and their blends on characteristics of fried plantain crisps at two different stages of…

Abstract

Purpose

The purpose of this paper is to study the influence of crude palm oil (PO), canola oil (CO) and their blends on characteristics of fried plantain crisps at two different stages of ripening.

Design/methodology/approach

Plantain (Musa paradisiaca L.) samples were peeled, sliced into 3 mm slices, blanched at 70 °C for 3 min and dried. The slices were deep fried at 180 °C for different times.

Findings

There was no significant difference (p > 0.05) in the moisture loss rate and the crispiness of the crisps produced using PO and CO. Significant differences (p < 0.05) existed in the fat uptake and color properties of the crisps fried in the two oils. PO fried crisps absorbed 15 percent less oil in the unripe crisps samples and 21 percent less oil in the fully ripened crisps than CO. The browning index showed that the PO crisps had greater color changes than the crisps fried using CO. The difference between the crisps from 50:50 blends of PO: CO and CO was not statistically significant, while 70:30 blends improved the qualities of the crisps better than CO alone. Analysis of kinetics data showed that moisture loss, oil uptake and browning index followed a first-order kinetics model.

Originality/value

Understanding the interactions between ripening and processing methods is enhanced and use of crude PO for industrial deep-fat frying is encouraged.

Details

British Food Journal, vol. 117 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 31 October 2008

A.J. Omole, F.O. Ajasin, J.A. Oluokun and O.O. Obi

In the livestock industry in Nigeria, maize is a major source of energy and it is expensive because of competition between man and animal. Dry plantain peel of minimal cost was…

294

Abstract

Purpose

In the livestock industry in Nigeria, maize is a major source of energy and it is expensive because of competition between man and animal. Dry plantain peel of minimal cost was used to replace the maize fraction of the diet of rabbit in order to reduce cost. The purpose of this paper is to examine the performance characteristics of rabbit fed plantain peel.

Design/methodology/approach

The feeding trial had five treatments, T1, T2, T3, T4 and T5 in which the maize fraction in the diet was replaced at 0, 25, 50, 75 and 100 per cent, respectively. Completely randomized designs were used and each treatment was replicated thrice with three rabbits per replicate. The parameters taken were feed intake and weight gain on a daily and weekly basis. Feed conversion ratio, total feed cost and cost per weight gain were calculated.

Findings

The results show that there was no significant difference in the weight gain between the control diet (T1) and T3 (p < 0.05). The feed conversion ratio was relatively similar in T1 and T4. The cost per weight gain reduced from N53.57 in the control diet to N33.39 in T3 (75 per cent replacement).

Originality/value

In the livestock industry, maize is expensive because it serves as food for both man and animal. The results indicate that the feed cost of rabbit could be reduced by replacing the maize fraction of the diet with 75 per cent dry plantain peel.

Details

Nutrition & Food Science, vol. 38 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 November 2011

Babatunde Oladeji and Cahales Taiwo Akanbi

The purpose of this paper is to develop poundmix for reconstitution as pounded yam, from yam, cocoyam, breadfruit and plantain and to evaluate their physico‐chemical and sensory…

134

Abstract

Purpose

The purpose of this paper is to develop poundmix for reconstitution as pounded yam, from yam, cocoyam, breadfruit and plantain and to evaluate their physico‐chemical and sensory properties.

Design/methodology/approach

Instant flour of the components was prepared separately and 30‐50 per cent composite blends of poundmix were formulated. The physico‐chemical, and sensory properties of the poundmix were determined and the results were subjected to appropriate statistical analysis.

Findings

The swelling capacities of the poundmix are 3.14±0.03, 3.13±0.04, 3.81±0.01 per cent for 30, 40 and 50 per cent composite levels, respectively, as against 2.27±0.04 per cent for yam flour. Whole yam flour compared well with the composites in terms of peak temperatures with the 40 per cent composite flour having the highest pasting temperature 93°C and 50 per cent composite with the lowest (72°C). However, the higher the composite level the lower the peak viscosity as 390, 260, 210, and 190 BU were recorded for 0, 30, 40 and 50 per cent composites, respectively (F=3.18, p<0.05).

Originality/value

These findings showed that supplementing poundo yam at 40 per cent composite level should be practiced as it gives the best physico‐chemical properties and sensory score.

Details

Nutrition & Food Science, vol. 41 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 257