DESIGN AND PRODUCTION OF A RICE THRESHING MACHINE TO ENHANCE RICE HARVESTING IN NIGERIA
Authors
Aniekan Offiong
A.P. Ihom
Enemouh Nnamdi Martins
MSI Journal of Sustainable Agriculture and Food Systems | DOI https://zenodo.org/records/20665157 | Page 01 to 44
Abstract
The work ‘’Design and Production of a Rice Threshing Machine to Enhance Rice Harvesting in Nigeria’’ has been carried out with the intent of boosting rice production in Nigeria. The work started with structural design of the machine using AutoCAD. This was followed by detail machine parts design, design calculations, materials specification and selection, detail parts production, and assembly. After the assembly process the machine was subjected to performance evaluation and testing, the outcome showed that the research work designed, and produced a rice threshing machine for rice threshing, after rice harvest. The research work evaluated the cost of producing a unit of the machine and put the cost at ₦450,000 ($331.6), while the performance evaluation cost was put at ₦100,000 ($73.69). The study evaluated the performance of the produced rice threshing machine and measured parameters such as stripping efficiency, threshing efficiency, cleaning efficiency, total weight of chaff, separation efficiency, grain losses and threshing throughput capacity. The study carried out DOE and analysis of data. The research study revealed that the stripping efficiency of the rice threshing machine was 3.23%, the threshing efficiency was 80.72%, the cleaning efficiency was 85.72%, and the separation efficiency was 81.11%. The research work showed that grain losses were as follows: drum losses 19.28%, cleaning losses 4.42%, and separation 6.16%. The study showed that the weight of grain produced decreased with increased efficiency. The study developed model equations for cleaning efficiency, separation efficiency, cleaning losses, separation losses and total grain loss. The study observed that the throughput capacity of the rice thresher was significantly affected by the threshing time. The ANOVA results showed that the model for the throughput capacity was highly significant (P = 0.0000) with an exceptionally high R2 value of 99.92%. This indicates an excellent model fit. Threshing time was found to be extremely significant (P= 0.0000), whereas moisture content was not significant (P = 0.375). This confirms that throughput capacity is primarily determined by the rate at which the machine processes material over time.
Keywords: Rice thresher, Design of Experiment, production, Design, Efficiency, Machine capacity.
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GERMINATION RESPONSE OF COMMON BEANS (Phaseolus vulgaris) UNDER INDUCED STRESS USING SALTS; SODIUM CHLORIDE (NaCl), POTASSIUM CHLORIDE (KCl) AND SODIUM BICARBONATE (NaHCO₃)
Authors
Alexander Oseghale Orukpe
Yasmina Omone Aliu-Anofokhai
Kingsley Peter Akpeh
Prayer Eromosele Atumah
Joy Ireti-Oreruan
MSI Journal of Sustainable Agriculture and Food Systems | DOI https://zenodo.org/records/20374836 | Page 01 to 22
Abstract
In this study, the effects of salt stress on the germination of common beans (Phaseolus vulgaris), a major source of affordable plant protein and an important staple in Nigeria were examined. The three salts that were applied at concentrations of 100 ppm, 500 ppm and 1000 ppm were sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3). Distilled water was utilised as the control in this study. To find out how well they responded in terms of germination, growth, and nutritional value, white and brown bean cultivars were evaluated. Priming of 200 healthy seeds in the respective prepared salt solutions was done using a completely randomised design. Growth metrics such biomass, shoot length and root length, germination rate and leaf spread were measured and moisture content was ascertained by the germination. The results showed that salinity stress significantly affected both growth performance and proximate composition. Sodium chloride (NaCl) had the most detrimental effect, particularly at higher concentrations where it reduced biomass and overall plant development. Sodium bicarbonate (NaHCO₃) was comparatively less harmful, while potassium chloride (KCl) exhibited moderate effects with some treatments maintaining relatively better growth performance. In addition, analysis of seed nutritional composition revealed that crude protein content remained relatively stable across all treatments, ranging from approximately 11.96% to 13.31%, indicating that protein levels were not significantly influenced by salt type or concentration. However, carbohydrate content varied noticeably with NaCl treatments showing minimal change, NaHCO₃ causing moderate increases and KCl leading to a progressive rise in carbohydrate levels, reaching the highest values at increased concentrations. The control sample showed moderate nutritional values, while untreated sowing seeds exhibited the highest carbohydrate content reflecting their natural composition prior to treatment. Also, white bean cultivars demonstrated greater tolerance to moderate salinity stress compared to brown beans, particularly during germination and early shoot development. Overall, the study concludes that salinity stress reduces both growth and nutritional quality of common beans, with sodium chloride being the most harmful and sodium bicarbonate the least. It is therefore recommended that salt-tolerant cultivars be introduced alongside improved soil and water management practices to prevent sodium accumulation, as well as further research into the biochemical and molecular mechanisms of salt tolerance to support sustainable bean production in saline-prone regions.
Keywords: Germination, Common Beans, Salts
All articles published by MSIP are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of any MSIP article, including figures and tables.
For articles published under a Creative Commons CC BY 4.0 license, any part of the article may be reused for any purpose, including commercial use, provided that the original MSIP article is clearly cited.