Abstract: This research explores the conversion of municipal food waste into biochar, a nutrient-rich organic soil amendment using pyrolysis at varying temperatures (300°C, 450°C, and 600°C). The study demonstrates that biochar produced at moderate temperatures enhances soil quality, supports plant growth, and reduces reliance on chemical fertilizers. The findings show that biochar retains essential nutrients such as nitrogen, calcium, and potassium, making it an eco-friendly organic fertilizer. Additionally, this approach provides an effective waste management solution, reducing greenhouse gas emissions and landfill waste.…View details

Abstract: The study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes. The study followed a one factor design in which maize flour (MF) was substituted with sprouted finger millet (SFMF) at varying proportions (0%, 40%, 50%, 60%, 70%, and 90%) to investigate the physicochemical and functional characteristics. The tristimulus colour (L* value), pH, amount of water and oil absorption capacity, proximate composition, emulsion capacity and stability, swelling power and solubility index of composite flour samples were analyzed. Breakfast cereal samples made from composite flour were analyzed for sensory characteristics and tristimulus colour (L* value). Notably, the moisture and ash content of the composite flour samples displayed significant increases (p ≤ 0.05) as the proportion of Sprouted Finger Millet Flour (SFMF) incorporation rose, while carbohydrate and protein contents decreased significantly (p ≤ 0.05). Functional properties demonstrated significant increases (p ≤ 0.05) in the composite flour samples, except for bulk density, which decreased significantly (p ≤ 0.05) with increasing SFMF content. The L* values for the composite flours significantly (p ≤ 0.05) decreased. In sensory evaluations of the breakfast cereal samples, those with 40% and 50% SFMF received the highest overall acceptability, colour, and taste scores (p ≤ 0.05). The findings of this study suggest that nutritious breakfast cereal can be produced using finger millet-maize composite flour, characterized by elevated levels of ash and crude fiber, alongside low carbohydrate and moisture content.…View details

Abstract: This study assessed poultry farmers’ willingness in Ghana’s Western Region to use egg and snail shells as affordable calcium sources in poultry feed. Calcium is essential for strong eggshells and bird health, but traditional sources like oyster shells and limestone are costly. Using a multistage sampling method, data were collected from 284 poultry farmers through structured interviews. Descriptive statistics and regression analysis revealed that 80.28% of farmers were willing to use eggshells, while 65.49% favored snail shells. Education, farm size, access to loans, and extension services significantly influenced adoption. The findings demonstrate the potential of these alternatives to reduce feed costs by up to 20%, offering a sustainable and cost-effective solution.…View details