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| Omotade, Ifeoluwa Funmilola. |
| A field experiment was conducted to determine the growth and yield performance of hot pepper using aquaculture wastewater. Some parameters used as indicies to ascertain the usability of wastewaters such as pH, Total Suspended Solids (TSS), Dissolved Oxygen (DO), Chemical Oxygen Demand (COD), Biochemical Oxygen Demand (BOD), nitrate, phosphate, chloride and Electrical Conductivity (EC) were also considered in the analysis. Soil analysis was also carried out to determine the quantity of the nutrients that affect the growth and yield performance of the pepper. ANOVA was used as a statistical tool for the analysis. The research was carried out at the Department of Fisheries and Aquaculture Technology, Teaching and Research Farm, the Federal University of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soil and water engineering; Environmental engineering Aquaculture wastewater; Constructed wetlands; Hot pepper. |
| Ano: 2019 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5266 |
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| Adamu, Hauwa Dauda. |
| Quality characteristics of Hot pepper powder in relation to drying temperatures and milling regimes was determined using hot air oven at temperatures (80,85,90 and 95 oC) and milled using attrition mill for (5 and 10 minutes) the quality parameter determined are Particle size distribution using sieve method, bulk density(pack and loose method), colour using spectrophotometry and CIELab method, pungency using spectrophotometric method, Reconstitution index using and sensory attributes using Seven Hedonic scale, the percentage particle size distribution 1.40mm aperture size ranged from 1.39-0.31 and for 0.425 mm size ranges from 2.55-36, 0.210mm size ranges from 50.25-79.87, 0.150 size ranges from 2-27 and for 0.090 ranges from 0.016-9.8, pack bulk density... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hot pepper; Quality; Milling; Temperatures.. |
| Ano: 2021 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6955 |
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| Alvarez-Parrilla,Emilio; Mercado-Mercado,Gilberto; La Rosa,Laura Alejandra De; Díaz,José Alberto López; Wall-Medrano,Abraham; González-Aguilar,Gustavo Adolfo. |
| Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. All samples were extracted first with methanol and then with acetone, and the extracts were compared. Pasilla pepper showed the highest phenolic and flavonoid content in both solvents, followed by mole and achiote. Achiote showed the highest proanthocyanidin concentration. All samples showed high antioxidant activity, and good correlations with phenolic compounds and flavonoids, while no correlation was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hot pepper; Bixa orellana L.; Phenolic compounds; Flavonoids; Proanthocyanidins; TBARS. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200023 |
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| Araújo,Cecilia MM; Silva Filho,Danilo F; Ticona-Benavente,César Augusto; Batista,Manoel Ronaldo A. |
| ABSTRACT Murupi chili pepper is a hot Amazonian pepper that has been used as flavoring in the region, yet its diversity is unknown. This paper aims to assess the diversity in 20 landraces from Peruvian, Colombian, and Brazilian Amazon. The experiment was installed in Manaus-AM, using a randomized complete block design with three replicates and five plants per plot. Analyses of variance showed significant differences for all nine descriptors. Fruit yield showed, in average, to be 208.08 fruits per plant, tantamount to 381.44 g per plant. Given 50% of relative distances estimated by generalized Mahalanobis distances and, nearest neighbor clustering, they displayed six groups. Cluster I comprised 50% of the landraces. Clusters IV, V and VI were represented by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Capsicum chinense; Amazon pepper; Hot pepper; Amazon vegetable; Pre-breeding. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000100083 |
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