An in vitro and pot experiment was conducted to evaluate selected fungicides and organic amendments against Rhizoctonia bataticola associated with soybean root rot. Diseased soybean samples were collected from fields at the Agriculture Research Station, Ummedganj, Kota, and proce...
Open access
Research Article10.9734/mrji/2026/v36i91787
The study evaluated the quality of composite flour and cookies produced from gbache and Soybean. The samples were formulated as 100, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively and was labelled samples A, B, C, D and E. the samples were analyzed for proximate composition, f...
Open access
Research Article10.9734/afsj/2026/v25i4866
Edouard Loukou KOUADIO, Raïssa Kaéda Nassé GUEI, Kouadio AMANI, Adama OUATTARA, Athanase Kra KOUASSI, Mathurin KOFFI, Abdelkarim FILALI-MALTOUF & Ibrahim Konate·Microbiology Research Journal International·2025
The overuse of chemical fertilizers poses significant risks to preserving the environment, food safety and human health. As sustainable alternatives, plant growth-promoting rhizobacteria offer a ecological approach to improving plant productivity and soil fertility. This study ai...
Open access
Research Article10.9734/mrji/2025/v35i81615
Rhizoctonia solani Kuhn is a soil-borne pathogen causing diseases such as aerial blight in soybean, it has been recognized as a serious problem in soybean-growing areas resulting in considerable yield losses. The present investigation was conducted to assess the pathogenicity of...
Open access
Research Article10.9734/mrji/2024/v34i121526
Kouadio AMANI, Raïssa Nassé Kaéda GUEI, Adama OUATTARA, Noupé Diakaria Coulibaly, Lassina FONDIO, Guy Fernand YAO & Ibrahim Konate·Microbiology Research Journal International·2024
Experiment was conducted on farm in Divo to evaluate the elite native rhizobia strains on soybean nodulation, growth and yield. The experiment was layout in a randomized complete block design with three replications. The treatments include seven native strains, one exotic strain...
Open access
Research Article10.9734/mrji/2024/v34i121515
The incorporation of nutritionally-rich yet underutilized local crops into popularly consumed cookies could be employed to address undernourishment in snacking. Hence, the feasibility of producing cookies from wheat flour, soybean and orange fleshed sweet potatoes (OFSP) was inve...
Open access
Research Article10.9734/afsj/2024/v23i7723
The present investigation was carried out to determine the physico-chemical characteristics and effects of processing methods on the nutritional and anti-nutritional quality of soybeans. Soybean seeds were analysed using physico-chemical approaches, in order to obtain a detailed...
Open access
Research Article10.9734/afsj/2023/v22i10673
Aderonke Adenike Oladebeye, Abraham Olasupo Oladebeye, Mohammed Suleiman & Yemisi Adefunke Jeff-Agboola·Asian Food Science Journal·2023
Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures. Place and Duration of Study: Department of Food Tec...
Open access
Research Article10.9734/afsj/2023/v22i7644
A study was conducted with an aim to understand character association and cause-effect relationship in Randomized Complete Block Design accommodating 30 genotypes randomly in three replicates. These genotypes evaluated for twenty-seven traits: five phenological, nine agro-morphol...
Open access
Research Article10.9734/ijecc/2021/v11i1230555
Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This s...
Open access
Research Article10.9734/afsj/2021/v20i930351
Aims: This study was aimed at formulating and evaluating the proximate, mineral and sensory properties of complementary food from blends of orange flesh sweet potato (Ipomea batata) starch, soybean (Glycine max) and groundnut (Arachis hypogea) flour. Methodology: Orange flesh swe...
Open access
Research Article10.9734/afsj/2021/v20i930347
Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from ma...
Open access
Research Article10.9734/afsj/2021/v20i830326
Kouassi Kra Athanase, Ouina Toualy Serge Thibaut, Voko Bi Rosin Don Rodrigue, Kouassi Kouassi Clément, Coulibaly Ibourahema & Konate Ibrahim·Microbiology Research Journal International·2021
The objective of this study is to assess the presence of harmful microorganisms and to characterize some physicochemical parameters in the soya flour sold in Daloa. To carry out the work, sixty (60) samples of soybean flour were collected by purchase in PMI (20), supermarkets (20...
Open access
Research Article10.9734/mrji/2021/v31i330302
The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios whil...
Open access
Research Article10.9734/afsj/2021/v20i530296
The objectives of this study were to produce complementary foods from locally available, underutilized and inexpensive food materials (breadfruit and soybean), to assess their nutrients value and evaluate their sensory acceptability. Breadfruit and soybean flours were mixed in ra...
Open access
Research Article10.9734/afsj/2020/v16i230168