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The purpose of this paper is to describe a project designed with the aim of developing a black and green tea processing technology for Nigerian farmers and evaluate the conformance of the quality of the processed tea to the recommended international standard.

Locally processed and graded black teas were collected from Kakara and Bangoba for analysis. Different grades analyzed were Dust 1, Pekoe fanning (PF), broken pekoe (BP) and Fibre. Green tea was also processed from 21 tea clones selected from the Cocoa Research Institute, Kusuku Station tea plantation located at 1,840 m above mean sea level and analyzed for quality characteristics. The methods used for the quality of black and green teas analysis were in accordance with ISO standard: ISO 9768 method (revised) was used for determining % water extract, ISO 5498 for crude fibre, ISO 1575 for % total ash, and ISO 1577 for acid insoluble ash. Other additional quality parameters evaluated for black tea were theaflavins (TF), thearubigins (TR) and colour brightness (C Br) from another set of 17 clones using flavonost methods. Conformance to ISO standard were assessed in all tea locally processed by the farmers, in comparison to the ones processed under controlled conditions.

The results obtained in this study revealed that 59.2 per cent of the tea analyzed conformed to ISO 9768, 81.5 per cent to ISO 5498, 77.8 per cent to ISO 1575 and 96.3 per cent to ISO 1576 and 100 per cent conformed to ISO 1577 and 85.2 per cent to ISO 1578 respectively. In all, only 33 per cent of the processed tea conformed to international standard for black or green tea physical parameters. As for black tea, clones which conformed to correct TF, TR, CBR are UNK, 367, 19, 74, 354, 368, 369, 353, 357, 143, 14 and 108 respectively.

The paper shows that production of green tea and black tea can be done locally without loss of quality if good manufacturing practices and hygiene practices are followed.

The use of clonal materials sourced locally that conformed to ISO standard from Nigeria could create new products (black and green tea) with high economic values to the farmers.

The purpose of this study is to investigate the relationship between leadership styles and organizational effectiveness in the oil and gas industry, with a particular focus on the moderating role of knowledge acquisition capacity (KAC).

Using a survey research design, data was collected from 322 respondents comprising faculty employees in the upstream, midstream and downstream of the oil and gas sector in Ghana. The data were analyzed by using the ordinary least squares approach to structural equation modelling with the use of SPSS and Amos software.

The findings contribute to the existing body of knowledge by confirming the positive associations between transformational and transactional leadership styles and organizational effectiveness. Moreover, the study highlights the significant moderating role of KAC, shedding light on the interaction between leadership styles and the ability to acquire and integrate external knowledge.

By investigating the influence of KAC, which represents a company’s ability to acquire and integrate external knowledge, this study provides a deeper understanding of how leadership styles interact with knowledge acquisition to shape organizational effectiveness. The study makes a contribution to the upper-echelon theory and a practice-knowledge contribution for managers in the oil and gas industry in Ghana.

African yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain legumes found in Nigeria. Their utilization has been very limiting because little is known about their nutritive value. The proximate, minerals and antinutritional factors of two collections of African yam bean, lima beans and pigeon pea, and one collection of bambara groundnut seeds grown in south‐western Nigeria were studied.

Dry seeds of two collections of African yam bean, pigeon pea and lima beans, and a collection of bambara groundnut were collected from Oyo and Ondo States in south‐western Nigeria. The legumes were sorted, milled and stored in polythene bags at 4°C.

The crude protein in the legumes was in the range of 22–37 per cent, crude fat 1.47–4.96 per cent, crude fibre 1.92–7.21 per cent and ash 3.33–5.61 per cent. K, Ca and P were in the range of 0.15–0.52 per cent. Iron content of the seeds was very low. The antinutrients, tannin, phytic acid and trypsin inhibitor were very high when compared to those of cowpea, groundnut and soybean.

It therefore implies that consumption of these legumes will require processes that will reduce their antinutritional factors.

The purpose of this paper is to provide information on how processing technique affects some of the nutrient in cashew nut. It aims to guide processors of the nut on the processing techniques that can retain or minimize losses of nutrients during processing.

Cashew nuts were obtained from commodity support service that procure cashew for export. Standard methods and techniques of processing (boiling, fermentation, germination, roasting) were employed. Standard Association of Official Analytical Chemist methods were used for analysis.

Cashew nut is low in deleterious elements and processing methods (boiling and fermentation) techniques reduced them. The energy values ranged from 25‐27.38 kJ/g. The nut contains micro‐ and macronutritive elements that can effectively supplement daily requirement of man especially potassium. Processing reduced some of the essential mineral elements. Cashew nut may be used to improve low protein diet.

Processing was carried out using locally available materials. Fermentation was not controlled.

Cashew nut can be included in low protein diet, it can improve mineral intake and deleterious elements pose no threat to its consumption.

The paper provides information on processing effect on cashew nuts which had not been reported in literature, hence, provides data base information.

The purpose of this paper is to examine the socioeconomic determinants of profitability of fresh fish marketing in Ogun State, Nigeria.

The study was a cross-sectional survey of 120 fresh fish marketers selected randomly from four major fish markets in Ado-Odo Local Government area of Ogun State, Nigeria. Data were collected using structured questionnaire which was designed to solicit information on the marketers’ socioeconomic and marketing characteristics, operating costs and returns, and problems associated with fish marketing in the study area. A combination of descriptive statistics, marketing margin, budgetary and ordinary least square regression analyses were employed to analyze the study data.

The study showed that female (85.8 percent) dominated fresh fish marketing. The percent marketing margin of fresh fish was 34.55 percent. The percent marketing investment of 20,906.03, 20,453 per month and 1.43 were realized, respectively. The result of the regression analysis revealed that profit from fresh fish was significantly determined by education, proportion of household members involved in fresh fish marketing, marketers experience, capital, number of sales outlet and purchase price.

The findings was based on information supplied by the fresh fish marketers in the study area based on the authors memory recall since most of the respondents do not have diary where records of activities were kept before the survey.

This study contributes to the existing literature in fish marketing and will provide empirical information to policy makers in the formulation of appropriate policies. It will also serve as a guide to practicing and prospective fresh fish marketers and to researchers who may investigate further into the subject matter.

The social implications from the findings on the return on investment of 1.43 implies that for every one naira invested by fresh fish marketers, a return of 1.43 and a profit of 0.43 were obtained. The study concludes that fresh fish marketing is an economically rewarding and profitable venture in the study area. It also recommends the need to provide credit facilities to finance storage facilities of this group of marketers.

The study is original in nature and revealed the economic status of fresh fish marketing in Ogun State, Nigeria.

The study aims to investigate the potential of green immature soybean among Nigeria soybean varieties as human food.

Five Nigeria soybean varieties were harvested at 90 days old. The fresh green immature soybean seed were evaluated for chemical composition, physical and sensory characteristics. The physical characteristics looked into seed size (breadth and length), weight, seed colour, hull thickness and percentage of hydration. The chemical composition was compared to mature soybean seeds while the sensory attributes were compared to fresh green peas.

The raw mature soybean (RMS) was significantly higher and lower in chemical composition and anti‐nutritional factors respectively. The highest moisture content ranges from 62.8 per cent in TGX 1019‐2^EB to 65.4 per cent in TGX 1485‐1^D. The protein content (15.3 per cent) was highest in TGX1485‐1^D and lowest value in TGX1448‐2^E. The level of tannin was significantly higher in TGX1448‐2^E and 923‐2^E while trypsin inhibitor was significantly (p<0.05) higher in TGX1440‐1^E and TGX1485‐1^D. TGX1485‐1^D had superior physical characteristics to other immature varieties with significant (p<0.05) higher value for breadth, length and height. The hull thickness of the seeds was within 0.01 to 0.05 and the percentage of hydration ranges within 5.5 to 6.8 per cent. All varieties had a green colour for the seed coat. Overall sensory acceptability of TGX TGX1440‐1^E, 1485‐1^D and 1019‐2^EB compared favourably well with green peas used as control for sensory evaluation.

This study could help to identify the potential of some Nigerian soybean cultivars for production for use as a source of vegetable in the diet and also provided valuable information for further improvement of soybean for food uses.