2025 - Cilt: 3 Sayı: 1
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Öğe Assessment of The Physicochemical Properties of Oil Palm Groves in Sapele, Amukpe Delta State, Nigeria(Karamanoğlu Mehmetbey Üniversitesi, 2025) Efenudu, İsaiah Ufuoma; Jayeola, Olakunle Emmanuel; Erhayimwen, Aimiesomon MichaelOil palm (Elaeis guineensis Jacq.), a monocotyledonous plant of the Arecaceae family, is a globally significant crop for oil production, with Asia and Africa being the leading producers. However, the expansion of oil palm plantations has raised concerns about biodiversity loss, soil degradation, and ecosystem disruption. This study evaluates the physicochemical properties of soils in the Songhai Delta Amukpe oil palm plantation in Delta State, Nigeria, to assess soil fertility and suitability for oil palm cultivation. Soil samples were collected from five pedons at varying depths (0–180 cm) and analyzed for physical and chemical properties, including texture, pH, soil organic carbon (SOC), total nitrogen (TN), available phosphorus (AVP), and exchangeable cations (K⁺, Ca²⁺, Mg²⁺, Na⁺). Results revealed a dominance of sand particles in upper horizons, promoting drainage but increasing nutrient leaching risks, while higher clay content in deeper horizons enhanced nutrient retention. The soil exhibited a strongly acidic pH (4.76–5.32), within the optimal range for oil palm growth but potentially limiting nutrient availability. SOC and TN levels were high, indicating good organic matter content, while AVP was below the critical threshold, necessitating phosphorus supplementation. Exchangeable cations, particularly Ca²⁺, were abundant, contributing to soil alkalinity. Correlation analysis highlighted significant relationships between soil texture, SOC, TN, and pH, emphasizing the role of sand and silt in organic matter retention and nutrient availability. These findings underscore the need for targeted soil management practices, such as liming and phosphorus fertilization, to optimize soil fertility and ensure sustainable oil palm production. This study provides critical insights into soil health and offers actionable recommendations for improving agricultural productivity in oil palm plantations.Öğe The Influence of Soil Dynamics on Physico-Chemical Properties of Teak and Coconut Cultivation Soils(Karamanoğlu Mehmetbey Üniversitesi, 2025) Efenudu, İsaiah Ufuoma; Bakare, Anthonia OsayanmonThis study investigated the influence of soil dynamics on soil physical and chemical properties in teak and coconut plantations. Soil samples were collected from different depths (0-30 cm, 30-60 cm, 60-90 cm, and 90-120 cm) and analyzed for various physical and chemical properties. The results showed significant correlations between organic carbon (2.23-8.43 g/kg), total nitrogen (0.23-0.83 g/kg), electrical conductivity (90.33-110.33 μS/cm), exchangeable acidity (1.73-2.33 cmol/kg), and available phosphorus (0.61-1.42 mg/kg). The study found that the coconut farm soils tend to be more acidic than the teak farm soils, with pH levels ranging from 4.87 to 5.20. The texture of the soils in both farms varies with soil depth, with sand content ranging from 744.1 to 835.0 g/kg and clay content ranging from 112.0 to 242.5 g/kg. The study also found that both farms have relatively high levels of organic carbon and organic matter, which can help to improve soil fertility and structure. The results have significant implications for soil fertility management, soil salinity management, and sustainable agriculture in tropical regions. The study highlights the importance of integrated soil management practices that consider the interactions between different soil properties. Regular soil testing and monitoring are recommended to maintain optimal soil conditions for plant growth.Öğe The effect of marination with fresh kiwi juice, fresh ginger juice and transglutaminase solution on the some technological and textural properties of spent chicken meat(Karamanoğlu Mehmetbey Üniversitesi, 2025) Tiske İnan, Sümeyra Sultan; Kaya, Cihan; Şahin, GizemMarination practices provide positive contributions to the nutritional value of meat, its shelf life, the elimination of bad taste and odor caused by oxidation products, and the development of antioxidant, antimicrobial, and textural properties. It is also stated that the formation levels of substances such as heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, which have some carcinogenic properties that may pose a risk to human health, are reduced to the lowest levels in meat and meat products that are marinated before heat treatment. The most commonly used ingredients for marinating applications in meat technology include spices, medicinal and aromatic plants, some organic acids, fruit and vegetable juices, milk and dairy products, and vegetable oils. This study determined the effect of treatment with different marinating liquids on the textural, sensory, and technological properties of fresh chicken meat, which has completed its economic yield period. For this purpose, chicken breast meat was used and marinated in 4 different liquids. Fresh kiwi juice (K group), fresh ginger juice (G group), a transglutaminase enzyme solution (T group), and water (W-control group) were used as marinating liquid. Textural and some technological properties of chicken breast meat were determined before and after 24 hours of marination. The marination process reduces the degree of hardness and chewiness in the textural properties of meat. Among the samples, in group T, it was determined that the %cooking loss and %drip loss rates of meat were the lowest and the %yield values were the highest. Treatment of chicken hen's meat with transglutaminase enzyme gave more effective and positive results on crispness and textural properties; It was concluded that marination with fresh kiwi juice and fresh ginger juice positively improved the technological properties of the samples.
