Journal of Science and Sustainable Technology (JSST)

Measurement and Analysis of Peak Noise Levels around Two Selected Generator Houses within Michael Okpara University of Agriculture, Umudike, South East Nigeria

E. L. Efurumibe — 2022-11-06

Power supply from Enugu Distribution Company (EEDC) is not steady in Michael Okpara University of Agriculture (and in the nation at large). As such, the institution resorted to alternative means of power supply. Such means is by use of power generating sets. These power generating sets commonly known as ‘Generators’ generate a lot of noise as they operate. Michael Okpara University of Agriculture is located in Ikwuano local Government area of Abia State. Southeastern Nigeria; between latitude 5°29ˈN and longitude 7°32ˈE. In this study, effort was made to measure and analyze the noise output from these generators using a NOISH sound level meter. The instrument was mounted at a height of 1m above the ground in the two locations. The results show that the noise outputs from these generators were quite high and above the recommended levels by WHO.

Soil – Transmitted Helminthiasis: Prevalence and Rist Factors Among pupils in Primary Schools in Umuahia South Local Government Area, Abia State, Nigeria

A. N.C AMADI — 2022-11-06

Soil Transmitted helminthes is a public health problem in the tropic. A study on helminthissis was carried out to determine its prevalence and associated risk factors among pupils in primary schools in Umuahia South Local Government Area. Abia State Nigeria, using formol – Ether concentration technique on the fecal samples from the different schools and structured questionnaire to determine the risk factors associated with the disease. A total of 450 fecal samples were collected with overall prevalence of 45.33%. The soil-transmitted helminthes recorded were hookworm, 90 (20%), Ascaris lumbricoides, 84 (18.67%) and Trichuris trichuria , 30 (6.67%). The difference was statistically significant (P<0.05). Prevalence was higher among the females 120 (48.78%) than in males 84 (41.18%) through not statistically significant (P>0.05). The prevalence was highest among pupils of age group 11 – 13 (60%), followed by age group 8 – 10 (54.72%) and the least was among 5 – 7 age group (30.77%). Amakama Central School Olokoro had the highest prevalence (68.90%) due to very poor hygiene, followed by Old Umuahia Primary School II (40.00%) while Adventist Care Nursery and Primary School had the least prevalence rate (10%). Hand wash pattern among the pupils showed a very low response, while 42.67% do not wash their hands after using the toilet, 24.89% also do not wash their hands before eating. The difference was statistically significant (P<0.05) Pupils that make use of public pit latrine had the highest prevalence (57.69%), followed by those that use private pit latrine (44.18%) compared with the pupils that use public water system (41.18%) and those that use private water system (28.25%). The high prevalence and types of soil-transmitted helminthes recorded among children in primary school suggest an urgent need for intervention. Education on proper hygiene habit especially at the primary school level is highly recommended with a coordinated multi-sectoral and multi-disciplinary strategy that integrates periodic de-worming, health education, provision of potable water supply and environmental sanitation for effective control and management.

Optimising the effects of Additives and Briqetting on the Calorific Values of Oilpalm Fiber Using Response Surface Methodology

U. J. Etoamaihe — 2022-11-06

Thirty grammes (30gms)of oil palm fiber were mixed with three different weights of sawdust and slurry oil (5,10,and 15gm) respectively, dried and compacted to three bulk density levels of 1.86,2.0,and 2.14g/ml with a briquetting machine. Calorific values of the samples were determined using a bomb calorimeter. (Model XRY-1A). The experimental design used was Response Surface Methodology, exploring the effects of the three levels of the three factors of quantity of sawdust, slurry oil and compaction density of the oil palm fiber on the calorific values of the samples. The factors that affected the calorific yield of the oil palm fiber are the linear and quadratic effects of the quantity of slurry oil added to the mixture. This factors accounted for about 92.2% of the variation in effects. Also the linear and quadratic effects of compacted density were significant at 5% probability levels.

Production and Evaluation of Fuel Characteristics for Briquettes from Different Crop Residues

A. W. Udoma — 2022-11-06

Briquettes were produced from selected crop residues namely groundnut shells, maize cobs and an ad-mixture of both (composite). The performance characteristics of the briquettes were then evaluated based on fuel efficiency, cooking efficiency, time taken to boil water and fuel consumption rates respectively. The residues were reduced to 2mm particle sizes with a hammer mill and a set of sieves. Gum arabic and water were added in measured quantities based on a design ratio and thoroughly mixed into a thick paste which was fed into a manually operated briquette mould to produce perforated cylindrical briquettes that were sundried into hard pans. The design ratio of dry matter: gum arabic: water was; for type A (maize cob briquettes) 2:0.8:7, for type B (groundnut shell briquettes) 1.2:0.25:3.5 and for type C (composite briquettes) 1.6:0.5:5.5. A laboratory determination of gross calorific value was carried out and the following values were obtained; type A:-,40.924MJ/Kg, type B:-,25.757MJ/Kg and type C:-,39.656MJ/Kg. A specie of firewood, delonix regia wood labelled type D which was used for comparison was found to have a calorific value of 24.340MJ/Kg. On evaluation, the four fuel types A, B, C and D showed fuel efficiency values of 38%, 62%, 41% and 27% respectively. In the same order, cooking efficiency values were estimated to be 14%, 23%, 11% and 10%. In boiling equal volumes of water, it took type A an average of 15mins, type B 20mins, type C 24mins and type D 58mins. Lastly, the rate of fuel consumption was 1.65Kg/hr, 1.14Kg/hr, 1.00Kg/hr and 0.9Kg/hr for types A, B, C and D respectively. Conclusively, it was observed that briquettes produced from selected residues are better substitutes and alternative energy sources compared to wood.

Modelling of Tubo Sub- Watershed Hydrological Processes Using GIS and SWAT Model

I. A. Salami — 2022-11-06

This study modeled streamflow at the outlet of the gauged Tubo Dan Mari Watershed and also analyzed the associated uncertainty which could affect the accuracy in estimation of the streamflow. The Soil and Water Assessment Tool (SWAT) model was applied to estimate the streamflow of the Tubo Dan Mari catchment and associated uncertainty with the simulated outputs to that effect. The SWAT model was calibrated for the period of 1983 to 1986 and validated for the period of 1987-1988 based on the six parameters identified during sensitivity analysis. The uncertainty analysis was done by using Sequential Uncertainty Fittings Version 2(SUFI-2) and Generalized Likelihood Uncertainty Estimation (GLUE) was used to check parameter uncertainty, SWAT CUP was used to establish the uncertainty bounds of the model. The calibration and validation of the model were found acceptable as performance rating criteria value of coefficient of correlation (R²) and Nash-Sutcliffe simulation efficiency (E_NS) was found to be 0.80 and 0.73 for calibration and 0.81 and 0.50 for validation respectively. In the same order from the model uncertainties analysis the percentage of the simulated data within the uncertainty bound was only 33% for calibration and 29% for validation, which showed that there was uncertainty in the process. After that, SWAT CUP parameter uncertainty was tested and found with E_NS value of 0.75 for calibration and 0.71 for validation and this showed that the overall associated uncertainty was from either conceptual or input or a combination of both but not from parameter identification. The average annual inflow volume at the watershed outlet was estimated and predicted to be 2.78575MCM which was in line with other predicted parameters during this study.

Development and Quality Evaluation of Flour and Enriched Chin – Chin Snacks from Flour Blends of Maize (Zea mays), Soybean (Glycine max) and Groundnut (Arachis hypogea)

Joel Ndife — 2022-11-06

Flour samples prepared from maize, soybean and groundnut and their blends were evaluated for their functional and nutrient composition. From the results obtained, flour blends with higher quality parameters were selected and used to develop formulations for the production of chin-chin snacks while chin-chin from 100% maize flour served as control. Physicochemical analyses were examined on the flour blends and chi-chin, while sensory acceptance of the chin-chin was conducted using 20-member panellists. Results were presented as mean ± standard deviation of duplicate determinations, while level of significance was accepted for p≤0.05. The result of the functional properties of the flours and their blends showed that the bulk density ranged from 0.71 to1.82 g/ml. The water absorption capacity and oil absorption capacity of the flours ranged from 1.49 to 2.81 % and 1.10 to 2.52 % respectively. Foam stability ranged from 15.11 - 87.58 %. The emulsion stability of the flours ranged from 10.00 to 49.28 %. While gelatinization temperature ranged from 38.08 – 96.70^oC. The selected composite flours were also nutrient rich in protein (16.39 - 20.33 %), vitamin A (794.50 - 902.50 mg RE/100g) and minerals. The evaluation results of the chin-chin supplemented with soy-groundnut showed significant decrease in moisture content (5.4- 9.64 %), increase in protein (18.55 to 26.44 %), fat (10.97 to 20.54 %), calcium (12.03 to 19.01 %).There were decrease in carbohydrate (55.71 to 31.54 %) magnesium (154.72 to 82.89 mg/100g) and vitamin B₁ (3.05 to 2.77 mg/100g) contents when compared to the control sample 101 (100% maize flour). The sensory evaluation showed that acceptable chin-chin products were produced from blends of maize; soybean and groundnut flour. However, the chin-chin products differed was significantly with respect to general acceptability.

Effects of Different Processing Methods on the Quality of Moringa oleifera Seed Flours

Ndife Joel — 2022-11-06

The effects of different processing methods on the quality of Moringa oleifera seed flours was studied. The seeds were processed into flours by toasting, oven drying and, boiling and sun drying processing methods. Unprocessed Moringa seed flour was used as the reference sample. The functional properties, proximate, qualitative phytochemical and antinutrient composition as well as the sensory characteristics were evaluated. The functional analysis showed that, bulk density and emulsification capacity ranged from 0.50 to 0.59 g/ml and 75.96 to 94.62 % respectively with oven dried sample (OMF) having the highest value. The viscosity (21.53-15.39) and gelatinization temperature (107.15-91.95°C) decreased with processing. The pH (4.55-5.64), water absorption (1.70-2.00 g/ml) and oil absorption (0.50-1.25 g/ml) capacity increased with processing. Proximate analysis showed that, processing resulted to decreased moisture (12.70-9.80%), crude protein (22.97-18.06%), and fat (13.90-13.30%) content, while increase in carbohydrate (45.48-53.42%) and ash (4.45-4.88%) was recorded. The qualitative phytochemical test showed that all seed flours could possibly contain alkaloids, flavonoids and terpenoids. Steroids were absent in all samples. The antinutrient analysis revealed that, processing led to decreased oxalate (11.66-9.39 mg/100g) and phytate content (69.60-46.45 mg/100g). The alkaloid content ranged from 1.53 to 1.88 mg/100g, with the oven dried sample having the highest alkaloid content. Sensory analysis revealed that unprocessed Moringa seed flour possessed better organoleptic characteristics. The different processing methods affected the functional properties, proximate and antinutrient compositions of the flours. However, processed M. oleifera seed flours, had good nutrient composition which can be exploited in functional foods.