Effect of Spacings on the Growth and Yield of Bambara Groundnut (Vigna Subterrananea (L) Verde.) in Asaba Delta State (Published)
A field experiment was conducted at Teaching and Research Farm of Delta state University, Asaba Campus to study the effect of spacing on the growth and yields of Bambara groundnuts. The design was randomized complete block replicated three times. The spacing were 15×30 cm, 25×30 cm, 35×30 cm and 45×30 cm giving a plant population densities of 22,222, 13,333, 9,524 and 7,407 plants/ha, respectively. Results indicated that the number of pods plants-1 and grain yield/ha-1 of Bambara groundnuts increased with increased planting density. The study showed that Bambara groundnuts performed better at high densities for growth and yield than low densities. Plants with population density of 22,222 plants/ha (15×30 cm) had the best yield (3920 kg/ha), followed by 13,333 plants/ha (25×30 cm) with the yield of 3768kg/ha and the least 7,407 plants/ha population density (45x30cm) with yield of 2478kg/ha. It is recommended that Bambara groundnut should be planted at a spacing of 15 x 30 cm in a rain forest zone of Asaba, Delta State for maximum productivity.
Effect of Maize/Bambara Groundnut Inter-Crop on Soil Properties, Growth and Yield Parameter of the Intercrop Species (Published)
The rationale behind the intercropping system is that it is an efficient utilization of land, and other natural resources and economic production system as it increased yield per unit area. Against this back drop, a field trial was carried out at the experimental farm of the Faculty of Agriculture, Chukwuemeka Odumegwu Ojukwu University, Anambra State to evaluate the effect of maize/Bambara groundnut intercropping on soil properties, growth and yield parameters of the intercrop species. The experiment was laid out in randomized complete block design (RCBD) with three treatments consisting of sole maize (SM), sole bambara groundnut (SB), intercrop maize/bambara groundnut (IMB). The treatments were replicated four (4) times and data collected were subjected to an analysis of variance test and mean were separated using least significant difference. The result obtained from the study showed that among the soil parameters tested, avail. P, TN and exchangeable K showed statistically significant difference among the treatments. The value obtained for TN, OC, Mg, EA and ECEC showed 12.50%, 3.2%, 33.33%, 20% and 0.60% increase in IMB relative to SB. The data obtained from the agronomic parameters tested showed that intercropping system greatly influenced the plant height, grain yield, relative and equivalent yield of maize in the intercrop and not effective in the intercrop bambara groundnut. The result obtained also showed an intercrop advantage with land equivalent ratio (LER) of 1.54. With these findings, the farmers in the locality are advised to include bambara groundnut or any other legumes in their crop production systems for efficient and adequate utilization of natural resources and land management
Quality Characteristics Of Cakes Prepared From Wheat And Unripe Plantain Flour Blends Enriched With Bambara Groundnut Protein Concentrate (Published)
Cakes were produced from the substitution levels of wheat/plantain flour blends (0 – 100% and 0 – 70%), respectively and enriched with 0 – 30% levels of Bambara groundnut protein concentrate (BGPC). Quality characteristics of the resultant product was analysed to ascertain its sensory, physical and chemical properties. Acceptable cakes were produced from 70% wheat flour, 20% plantain flour and 10% BGPC with regards to colour which compared favourably with sample A (100% WF) except F and G samples which differs significantly with other samples. The texture of the cakes was also acceptable but F and G samples (6.5 and 6.4), respectively shows significant difference (p < 0.05) compared to others. The taste and overall acceptability were not significantly different at all levels of BGPC enrichment compared to sample A. There was no significant difference (p > 0.05) in all the samples in terms of the height except sample B with the value of 2.5cm. Highest weight of 194.2g was observed for sample B which was significantly different (p < 0.05) compared to other samples. Increase in BGPC further improved the volume and specific volume of the cake to 524cm3 and 3.19cm3/100g (sample G), respectively. A reduction in the values of carbohydrate, moisture and energy content of the cakes were observed at increased levels of protein concentrate. Protein content of the cakes was observed to improve progressively at increasing levels of enrichment and showed significant differences up to sample D (10.4%) while the highest protein value was reported at sample G (13.2%) with 30% protein concentrate. This confirms that the developed cakes have a better nutritional value than the control and could be used to combat protein energy – malnutrition.