Fasoyiro Et Al 2

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Fasoyiro et al

Greener
Journal of Agricultural Sciences

Vol.
9(1), pp. 90-94, 2019

ISSN:
2276-7770

Copyright
©2019, the copyright of this article is retained by the author(s)

DOI
Link:
http://doi.org/10.15580/GJAS.2019.1.020719026

http://gjournals.org/GJAS

  

 

Dissemination, training on pigeon pea
utilization and evaluation of farmers’ acceptability of the products at Erin
Oke, Osun state, Nigeria

 

 Fasoyiro S.B1, Farinde E.O1, Oyedokun M.O2,
Adebayo, A.K3

  

1.     
Product
Development Programme,  Institute of
Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo
State, Nigeria

2.     
South West
Farming System Research Programme, Institute of Agricultural Research and Training,
Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria

3.     
Grain Legume
Development Programme,  Institute of
Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo
State, Nigeria

  

ARTICLE INFO

ABSTRACT

 

Article No.: 020719026

Type: Research

DOI: 10.15580/GJAS.2019.1.020719026

 

Pigeon pea, a
neglected legume is a rich source of protein enhancing local staples through
fortification and in addressing malnutrition. This work aims to enlighten
local farmers in a maize growing area on the nutritional and health
importance of pigeon pea, to train them on various ways of utilization and
to evaluate farmers acceptability and perception of the crop. The method
involves informing the farmers on the benefits of pigeon pea, demonstrating
processing methods for developed nutritionally improved products and
assessing the farmers’ sensory acceptability. Farmers showed high
acceptability for the products and the willingness to plant pigeon pea.

 

 

                            

 

Submitted: 07/02/2019

Accepted:  10/02/2019

Published: 06/03/2019

 

*Corresponding Author

Fasoyiro S.B.

E-mail: subuolafasoyiro@
gmail.com

 

Keywords:

pigeon
pea; enlightenment; training; improved nutrition; convenience use

 

 

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REFERENCES

 

Fasoyiro, S.B., S.R. Ajibade, A.J. Omole, O.N. Adeniyan and E.O.
Farinde (2006). Proximate, minerals and antinutritional factors of some
underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 38:18-23.

 

Fasoyiro,
S.B. and Arowora, K.A. (2013). Chemical, pasting and sensory properties of
whole fermented (Ogi) fortified with
pigeon pea flour. WASET International
Journal of Agricultural, Biosystems Science and Engineering
7: 32-34 (U.S.A).

 

Fasoyiro, S. B., E.O. Farinde, W.T. Adiat, K.O. Zaka and A.O. Ajani (2013). Proximate composition and organoleptic
properties of cassava snacks fortified with pigeon pea flour. Science Focus 18:1-9.

 

Fasoyiro, S.B., V.A. Obatolu, O.A. Ashaye, E.A. Adeojo
and D.O. Ogunleti   (2009). Chemical and
sensory qualities of pigeon pea (Cajanus
cajan
) developed into a local spice dawadawa. Nigerian Food Journal 27: 150-159. 

 

Fasoyiro, S.B., L.B. Taiwo, V.G. Osuntade, K.A.
Arowora, S.I. Ejoh and O.T. Olanipekun (2009). Development of fermented pigeon
pea (Cajanus cajan) dawadawa spice
into shelf-stable products. Moor Journal
of Agricultural Research
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Iwe, M.O. (2002): Handbook of Sensory Methods and Analysis. Rojoint
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Lai, Y.S.,
Hsu, J.J. and Wu, S.C. (2012). Antioxidant and anti-inflammatory effects of
pigeon pea (Cajanus cajan L.)
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Manzo, J.A. and Vitor R.J.S. (2017).
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the blood glucose level of ICR mice (Mus
musculis
). National Journal of
Physiology, Pharmacy & Pharmacology
7(8) 860-864.

 

Mayilvaganan M., Singh, S.P., Johari R.P
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Maziya-Dixon B., Akinyele I.O., Oguntona E.B., Nokoe S., Sanusi R.A.,
Harris E. (2004): Nigeria food consumption and nutrition survey 2001-2003.
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Potter, N.N.
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Odeny, D. (2007). The potential of pigeon pea
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Cite this
Article:
Fasoyiro SB;
Farinde EO; Oyedokun MO; Adebayo, AK (2019). Dissemination, training on
pigeon pea utilization and evaluation of farmers’ acceptability of the
products at Erin Oke, Osun state, Nigeria. Greener Journal of Agricultural
Sciences 9(1): 90-94, http://doi.org/10.15580/GJAS.2019.1.020719026.

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