Tag Archives: Sugar

Effect Of Different Sugar Concentration On The Yield Of Cowpea (Vigna Unguculate ) In Delta State Polytechnic Ozoro (Published)

This project was carried out in school of agriculture teaching/research farm, in Delta State Polytechnic Ozoro in Isoko North Local Government Area of Delta state in Nigeria. Beans required some amount of sugar for proper development. The need to evaluate the best sugar concentration for cultivation of beans necessitated this study. Bean seeds bought from the local market were planted into Complete Randomized block design replicated three times. One hundred and sixty seeds were planted, at seedling emergence forty seedling were dressed with 10ml, another sixty were dressed were dressed with with 20ml, another sixty were 30ml while the remaining sixty seedling served as control The growth parameter that were measured were numbered of leaves, plant height  and number of pods at harvest.. The result in table (1) shows that beans dressed with 10ml had more number of leaves of 12.5, 23.5 and 22.67 as against 12.2, 22.3, 19.83 and 11.8, 20.5 and 19.0 for 20ml and 30ml respectively while control had 12.1, 20.7 and 21.65. Table (2) shows that beans dressed with 10ml had better plant height of 83.85, 425.18 and 213.8 as against 63.73, 183.52, 208.62 and 51.57, 160.58 and 116.88 for 20ml and 30ml respectively. For the control it had 57.18, 165.28 and 208.5. Table (3) shows that beans dressed with 10ml sugar concentration had better number of pod at harvest of 5.11 and 8.17 as against 4.17 and 7.5 and 3.0 and 6.0 for 20ml and 30ml respectively. The control had 4.07 and 6.33. in conclusion, although beans required sugar, beans dressed with 10ml performed better in terms of number of leaves, plant height and number of pods at harvest. However there was significant difference among the treatment at (p>0.05). It is therefore recommended that beans should be dressed with 10ml sugar concentration for better growth and yield.

Keywords: Concentration, Number of Leaves, Plant Height and Pods at Harvest., Sugar

Sugar and Β-Carotene Accumulation in Carrot (Daucuscarota L.) Tap Roots As Influenced By Fertilization and Bio-Stimulant Application under Greenhouse Conditions (Published)

Greenhouse study was carried out to evaluate β-carotene and sugar accumulation in carrot tap roots, at harvest, after treatment with different fertilizer levels either separately or in combination with two commercial bio-stimulants, ComCat® and Kelpak®. Four fertilizer levels included standard recommended NPK level (100%) as well as 50%, 25% and 0% of standard. Foliar application of bio-stimulants was according to recommendations by the manufacturers. Treatments were replicated five times in complete randomized block design.  Translocation of sugar was followed by labelling leaves with U-14C-glucose. Both β-carotene and sucrose content increased more or less linearly with increasing fertilization, but most significant increase was observed when carrots were treated with combination of ComCat® at 50% of standard fertilizer rate.  In the case of sucrose this was in concert with a significant increase in the translocation of radio-activity from the leaves to the roots where ComCat® was applied in combination with higher fertilizer regimes.  Glucose and fructose levels fluctuated rather inconsistently. Kelpak® had no effect on β-carotene content and had inhibitory effect on sucrose content.

Keywords: Bio-Stimulants, Carrot, Fertilizer Levels, Sugar, U-14C-Glucose., β-Carotene


Monodora myristica and Tetrapleura tetraptera are cherished in many Nigerian dishes. However, these spices are still of low industrial and commercial value, hence the need to incorporate them into new food products. The ground samples of both spices were evaluated for proximate composition and sugar concentrations (Sucrose, fructose, and glucose) of T.tetraptera. The proximate composition of M.myristica, was found to be 3.48±0.01% moisture, 4.52±0.07% ash, 47.09±0.33% fat, 8.38±0.09% crude fibre, 27.57±0.10% crude protein, and 8.96±0.02% carbohydrate corresponding values for T.tetraptera were found to be 6.0±0.02% moisture, 4.90±0.03% ash, 24.33±0.05% fat, 3.30±0.12% crude fibre, 18.69±0.19% crude protein, and 42.78±0.01% carbohydrate. The T.tetraptera was also found to have appreciable concentrations of the sucrose, fructose and glucose sugars. The relative abundance of oil, hence, essential oil, justifies the use of the spices as sources of flavourings. Both ground spice samples were extracted separately with water and ethanol. The flavour extracts were used to season popcorn and the acceptability evaluated using sugar flavoured popcorn as control. The water extracts of both spices were preferred compared to their ethanol extracts. The results obtained confirm that flavouring agents can be derived from M.myristica and T.tetraptera for industrial and commercial use.

Keywords: Proximate, Spices, Sugar, extract, flavor, popcorn