Greener Journal of Agricultural Sciences

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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 10: 80-88.

 

Iwe, M.O. (2002): Handbook of Sensory Methods and Analysis. Rojoint Communication Services Limited, Enugu, Nigeria, pp. 71-72.

 

Lai, Y.S., Hsu, J.J. and Wu, S.C. (2012). Antioxidant and anti-inflammatory effects of pigeon pea (Cajanus cajan L.) extracts on hydroperoxide and lipolysaccharide-treated RAW264.7 macrophages. Food Function 3(12) 1293-1301.

 

Manzo, J.A. and Vitor R.J.S. (2017). Antihyperglycermic effects of Cajanus cajan L. (Pigeon pea) ethanol extract on 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 (2004). Hypocholesterolmic effect of protein prepared from Phaseolus aconitifolius. Indian Journal of Experimental Biology 42(9) 904-908.

 

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. International Institute of Tropical Agriculture, Ibadan, Nigeria.

 

Potter, N.N. and Hotchkiss. J.H. (1998). Food Science. 5th ed. New york, Springer, p.402.

 

Odeny, D. (2007). The potential of pigeon pea (Cajanus cajan L. Millsp) in Africa. Natural Resources Forum 31: 297-305.

 


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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