International Conference on Agriculture Sciences and Farming Technology December 09-10, 2019 Sydney, Australia

Biography:

Born in Mutare, Zimbabwe. Attended high school at Mutare Girls High School. Did under and postgraduate at the University of Johannesburg, South Africa. Currently doing PhD in Food Technology. Married happily to Marrion Makumbe. Sunday school teacher in Meyerton, South Africa.

Abstract:

Biography:

Rabiu Mohammed Sani is currently working Dept. of Agricultural Economics & Extension, Faculty of Agric and Agricultural Technology, Abubakar Tafawa Balewa Univrsity Bauchi, Gubi Campus, Bauchi State, Nigeria.

Abstract:

This study examined the resource-us efficiency in potato production among male and female farmers in Plateau State. Nigeria. Both purposive and random sampling techniques were used to select 500 farmers from the study villages. Data were collected using structured questionnaire and analyzed using descriptive statistics, farm budgeting and regression analysis. The results revealed that, the mean ages were 47 and 42 years for male and female farmers, respectively. The mean difference in the age and household size were statistically significant at p<001.  Also, cost of labour was N33, 392.01 and N52, 770.56 for male and female potato farmers, respectively. The results on t-test indicated that, total returns, gross margin and net farm incomes were negative and significant at P<0.05. The co-efficient of labour, agro-chemicals, fertilizer and seed were statistically significant at P<0.01 and P<0.1.Consequently, the value for labour was statistically significant at P<0.005 for female farmers. The ratio of marginal value product and marginal factor cost of labour for male and female farmers were 0.85 and 0.88; and that of farm size were 0.95 and 0.91 respectively. The results on unrestricted and restricted profit function showed that all the variable inputs were statistically significant except fertilizer. The ratio of normalized price of inputs and their corresponding quantities to normalized profit need adjustment. Thus, in order to increase the output level of male farmers by N1.00/kg of potato yield, labour cost should be increased by N0.52, fertilizer by N0.72, seed by N0.46 and agro – chemical by N3.33. Farmers should be encouraged to used organic fertilizer as a result of high cost of inorganic fertilizers in the study area to boost production and sustainability.

Biography:

Sanam Kumbhar Sakhi Wahab Town,  Hyderabad Tandojam Hyderabad Sindh 70060

Abstract:

Salinity is a major stress threatening crop production in the arid and semi-arid region of the world. A field experiment was conducted to evaluate the ability of Biochar (BC) of (Prosppis juliflora) of biochar and poultry manure compost (PMC) under salinity stress. The field experiment was organizedDepartment of Soil Science, Sindh Agriculture, University Tandojamduring kharif season 2016. The treatment include T1=control, T2=(0+5 t ha-1)Biochar + Poultry manure compost (BC+PMC),T3=(5+5 t ha-1)Biochar+Poultry manure compost (BC+PMC), T4=(10+5 t h-1) Biochar + Poultry manure compost (BC+PMC), T5=(15+5 t ha-1)Biochar + Poultry ompost (BC+PMC), T6=(20+5t h-1) Biochar + Poultry manure compost (BC+PMC).The finding of experimental result showed that the maximum increase in plant height (cm), were in treatment T6, where the biochar was applied at the rate of(20+5 t ha-1). But the effective yield such number of bolls, seed-cotton yield were increase in treatment T4, where the biochar was applied at the rate of (10+5 t ha-1). Over all experimental observation concluded that the increasing rate of Biochar + Poultry manure compost(BC+PMC) increased vigorous growth and may not effective for yield response in compassion of moderate rate of application of biochar + poultry manure compost (BC+PMC) under a saline soil.

Biography:

Dr. Zhenxin Gu is currently working as  professor at the Nanjing Agricultural University. Dr  Gu received his Doctoral degree or PhD on Vegetable from Nanjing Agricultural University.  He then worked at the College of Food Science and Technology, served as Professor at the Nanjing Agricultural University. Dr. Gu has authored several publications in various journals and books. His publications reflect his research interests in the bioactive compounds enrichment in food ingredient. He is currently in charge of ongoing scholarly project National Natural Science Foundation of China.

Abstract:

Gluten deterioration is  main factor for the degraded quality of frozen dough. Previous studies comprehensively elucidated the degradation mechanism of gluten during frozen storage, however, the subsequent polymerization process of frozen-stored gluten remains largely unelucidated. Current study comparatively investigated effects of heating on the unfolding and polymerization process of fresh and frozen-stored gluten from molecular weight, subunit composition, non-covalent interactions, secondary structure, surface hydrophobicity and microstructure. The combined results of size-exclusion and reversed-phase high performance liquid charomatography showed that frozen storage degraded the polymerization of gluten during heating by weakening the polymerization ability of both gliadin and glutenin. Glutenin monomers were more sensitive, while the γ-gliadins were less sensitive to polymerize upon heating for frozen gluten. The sensitivities of glutenin polymers and the other gliadin subunits to the heating temperature were marginally affected by frozen storage. Frozen storage could impede the unfolding process at the initial heating stage for frozen gluten: fourier transform infrared spectroscopy analysis suggested that the ordered α-helices in frozen gluten were significantly higher than that of fresh gluten during heat treatment, and the surface hydrophobic groups tracked by the fluorospectrophotometer were more buried than fresh gluten. The scanning electron microscopy analysis suggested that the ruptured frozen gluten network was more sensitive to shrink during the initial heating at 50 °C and further formed denser and thicker pore walls when the temperature exceeded 70 °C. This study may provide a more comprehensive theoretical basis and technical support for the effective preservation of frozen dough quality.