University of Khartoum

Credit and Performance of Farmers Managed Pump Schemes- Case Study: White Nile Agricultural Services Project (WNASP-IFAD Project)

Credit and Performance of Farmers Managed Pump Schemes- Case Study: White Nile Agricultural Services Project (WNASP-IFAD Project)

Show full item record

Title: Credit and Performance of Farmers Managed Pump Schemes- Case Study: White Nile Agricultural Services Project (WNASP-IFAD Project)
Author: Osman, Aziza ElTyeb
Abstract: The study investigates the repayment capacity of WNASP farmers within IFAD. IFAD project aims to secure formal agricultural finance to support farmers for raising their standard of living and increasing production and farmers incomes. The study stratified random sampling techniques by selecting 120 tenant to represent four provinces of White Nile State, which are Kosti, El Deium, El Gabbalin and El Getina. The study was carried in WNASP covering season 1999/2000. Descriptive statistical analysis was used to investigate the effect of formal financing on agricultural production of tenant farmers. Field survey revealed the affect of economic and social characteristics of farmers on the agricultural production on the area of project. Also indicated the problems and obstacles faced by formal institutional finance and farmers. The study also indicated that, irrigation item is a more serious problem faced by farmers which has a negative affect on sorghum crop productivity and farmers income although the rehabilitation program has been achieved for most of the schemes. The study recommended the importance of supplying adequate amount of finance, in time with minimum cost to ensure increase in the cultivated area, crop yield and hence higher farmer’s income. The achievement of all these recommendations will enable the farmer to repay his credit and save for next season self finance. Fermentation, popping and cooking did not affect ash, Fe, and protein, but significantly (p X04; 0.05) reduced starch (3-11%) and P (1-8%). Amylose was not affected by popping, but was significantly (p X04; 0.05) reduced as a result of cooking and fermentation. Cooking increased thiamin content significantly (10%), but riboflavin was insignificantly increased, whereas fermentation increased riboflavin significantly (p X04; 0.05) (54%), but reduced thiamin by 33%. Popping significantly reduced both of them. Phytic acid was unaffected by cooking, but in the rest of the products it was significantly (p X04; 0.05) lowered in the range from 9% (dehulled) to 80% (extruded damirga). For all products polyphenols showed a significant reduction from 5% (aseeda) to 79% (extruded damirga). C-glycosylflavones was significantly (p X04; 0.05) elevated due to popping and fermentation up to 49% and 15%, respectively, but it was significantly (p X04; 0.05) reduced for the remaining products in the range of 2% (aseda) to 36% (extruded damirga). Trypsin inhibitor activity was significantly reduced (49-88%) in most of the products, but it was increased significantly (p X04; 0.05) by 2% and 25% in dehulled and damirga, respectively. The amino acid profile of the native and processed products (ageen, damirga, dehulled and extruded dehulled) showed a common observation indicating an increase in aspartic, threonine and phenylalanine. Histidine, arginine, tyrosine and leucine increased after dehulling but decreased in the others. Drastic reduction was observed in lysine notably in ageen, however it increased in the dehulled product. Fermentation was found to cause a gradual decline in pH (from 5.1 to 3.7), starch (from 72 to 65%), thiamin (from 0.3 to 0.2 mg/100g). Riboflavine level remained unchanged during the first 6 h (0.13 mg/100g) thereafter it increased gradually towards the end of fermentation (0.2 mg/100g). fermentation for 6 h reduced protein significantly (p X04; 0.05) (from 10.8 to 8.8%) thereafter it gradually increased till the end (10.4%). Gel permeation chromatography of native and processed pearl millet resulted in two fractions: Fraction- I (a high molecular weight branched fraction) and fraction- II (a low molecular linear fraction). Fraction- II in the processed products (except popped) increased by 4-73% compared to fraction- II of the native, with corresponding decrease in fraction- I
Description: 200390 Pages
URI: http://khartoumspace.uofk.edu/handle/123456789/10375
Date: 2015-05-07


Files in this item

Files Size Format View Description

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account