search
for
 About Bioline  All Journals  Testimonials  Membership  News  Donations


African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 14, No. 7, 2014, pp. 9497-9510
Bioline Code: nd14069
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 14, No. 7, 2014, pp. 9497-9510

 en ALKYLATING EFFICIENCY OF SODIUM AZIDE ON POD YIELD, NUT SIZE AND NUTRITION COMPOSITION OF SAMNUT 10 AND SAMNUT 20 VARIETIES OF GROUNDNUT ( ARACHIS HYPOGEA check for this species in other resources L.)
Animasaun, D.A.; Oyedeji, S.; Azeez, M.A. & Onasanya, A.O.

Abstract

Mutation has been utilised to improve growth and yield of many food crops, but only little effort has been made to ascertain the nutritional advantages in such improved crops. The present study evaluates the alkylating efficiency of sodium azide of different concentrations on pod yield, nut size and nutritional composition of two groundnut varieties. Dry seeds of groundnut ( Arachis hypogea check for this species in other resources L.); Samnut 10 and Samnut 20 varieties obtained from the Ministry of Agriculture, Ilorin, Kwara State of Nigeria were treated with different sodium azide concentrations (10, 20, 30, 40 and 50mM) for 12 hours. Seeds soaked in distilled water for 12 hours were used as control for each variety. The treated seeds and control were sown in planting bags in randomized complete block design with three replicates. Alkylating effects of the treatments were studied on pod parameters and nut size while proximate analysis was carried out on the nuts to determine their nutritional composition. The results showed that sodium azide treatment of 50 mM produced significantly taller plants with more branches and leaves. Analysis of collected data revealed that sodium azide is effective in achieving significantly earlier- maturing plants with higher pod yield, bigger nut size and heavier nuts. All concentrations of Sodium azide applied induced significant higher crude protein and fat with respect to control in samnut 10 while 50 mM yielded highest protein and fat in samnut 20 variety. Generally, nutritional values of the studied groundnut were improved by sodium azide treatments with respect to protein and fat content which are the most important constituents in groundnut utilization as food or raw material for edible oil. The study concluded that the alkylating effect of sodium azide was effective on pod yield, nut size and other nut characteristics of groundnut and could be employed to improve protein, crude fat and other nutrition contents of the nuts for human and animal consumption as well as industrial applications.

Keywords
Alkylating effect; nutrition composition; sodium-azide

 
© Copyright 2014 - African Journal of Food, Agriculture, Nutrition and Development
Alternative site location: http://www.ajfand.net/

Home Faq Resources Email Bioline
© Bioline International, 1989 - 2017, Site last up-dated on 16-Oct-2017.
Site created and maintained by the Reference Center on Environmental Information, CRIA, Brazil
System hosted by the Internet Data Center of Rede Nacional de Ensino e Pesquisa, RNP, Brazil