An experiment was conducted to evaluate the effect of variety and fertilize application on the growth and tuber yield attributes, proximate and chemical composition of cassava (Manihot esculenta). The experiment was conducted ...

The influence of land use types on soil microbial population was conducted at the Teaching and Research Farm of the Federal University of Technology Akure Nigeria, (7018’N, 507’E) in 2015. The aims of the study were to ...

The issue of which is more profitable out of on-farm production and processing of agricultural produce ranges on. This study made an attempt to provide an answer to this contentious question in yam producing and yam ...

This study determined the factors affecting the adoption of technologies by cassava farmers in Ondo State, Nigeria. Multistage sampling procedure was adopted in the selection of respondents. Primary data were collected ...

A sixty three day study was conducted at the small ruminants unit of the Teaching and Research Farm, of the Federal University of Technology, Akure, Ondo State to evaluate the response of West African Dwarf (WAD) does fed ...

Several development policies in Nigeria had placed undue emphasis on increasing rice production to serve as a base for agricultural transformation. Even though there has been an increase in rice production, the absence of ...

The study was carried out to evaluate the efficacy of toothpaste produced fron different herbal plant extracts on Streptococcus mutans, causative bacteria of dental caries. The herbal materials employed in this study were ...

The development of cheap, readily available and nutritious snack from indigenous crops (maize and cowpea blend) was done and evaluated. The objective of the study was to increase the nutrient content of the snack and improve ...

The research is aimed at the possibility of producing high nutritive flour from mango (Magnifera indica) kernel as a supplement to wheat flour for baking bread and incorporation into other selected food products. Fresh ...

Naturally fermented soy-cheese (fermentation time: 12 h at 37oC) and soy-milk (fermentation time: 6 h at 42oC) were produced and their microflora were enumerated, isolated and identified. The dominating fermenting ...