The essential oils of five cooking spices: Clove, nutmeg, cinnamon, carvi and coriander were obtained by hydro distillation with a 14.40±1.20 %, 13.00±1.20 %, 0.95±0.10 %, 3.50±0.50 % and 0.53±0.01% (v/w) yield, respectively. Their chemical compositions were analyzed by gas chromatography-mass spectrometry. The quantitative analysis showed that the major compounds of clove, Cinnamon, coriander and carvi essential oils were eugenol (78.60%), Z-cinnamaldehyde (86.00%), Linalool (80.00%) and carvone (88.00%), respectively, and those of nutmeg are Sabinene (22.30%), α-terpineol (17.30%), Myristicin (19.50%) and Alpha-pinene (14.6%). The antioxidant activity was assessed by 2, 2-Diphenyl-1-picrylhydrazyl free radical assay. All essential oils exhibited antioxidant activity, except for cinnamon. The highest antioxidant activity was detected in clove with minimum inhibitory concentration value of 4.27µg/ml. The results of disk diffusion assay indicate that Cinnamon was the most effective at inhibiting food-borne bacteria. This study suggests that Spicy foods are not only appealing but also healthy.

A total of thirty two (32) Red Sokoto goats comprising of 10 males and 22 femalesweighing between (10 - 12kg) were used for acceptability experiment in a cafeteria feeding technique. Three (3) diets containing baobab whole fruit (WF), baobab pulp (BP) only and baobab pulp and seed (BPS) meals were introduced to Red Sokoto goats (RSG) in three different wooden feed troughs.Pulp and seed meal recorded a significantly higher values of 85.2kg for average feed intake and a CoP value of 1.5 thus making it the preferred portion of Baobab fruit to the experimental animals. Twelve (12) Red Sokoto goats were randomly selected and used for digestibility nitrogen utilization study in replicate of three (3) animals per treatment housed in individual metabolic cages and fed graded levels of baobab pulp-seed meal diet (Bb-0, Bb-10, Bb-20 and Bb-30) for fourteen days (14 days) in a Completely Randomized Experimental design. The results was significant (P<0.05). The digestibility values for dry matter ranged from 65.5% to 75.4%, crude protein CP range was 70.00% to 85.50%., crude fibre (CF) digestibility values ranged from 41.4% to 64.5%. N-intake, feacal-N, urinary-N, N-retained ranged from 8.8 - 15.6, 2.67, 1.8 - 2.3 and 4.3 - 9.6 respectively.N-intake was significantly (P < 0.05) highest (15.6) in animals fed dietary treatment Bb -30 and lowest (8.8) in animals without baobab fruit inclusion in the diet (Bb-0).

Productivity of coffee and bananas in Uganda remains below attainable yields despite the importance of these crops to the smallholder farmers. This is due to agronomic and abiotic constraints among other factors. We therefore determined farmers’ knowledge of agronomic and abiotic factors limiting coffee and banana production in coffee-banana agro forestry systems of southwestern Uganda. Nine districts were randomly sampled and a questionnaire administered to 10 randomly selected households per district. Farmers had knowledge and mentioned five constraints - with the majority (96%) of them reporting broad-leaved weeds. However, their knowledge was neither dependent (p≥0.05) on sex, age nor education, implying that all constraints are considered important. Most farmers (78%) were using hoes for managing weeds, organic manures (63%) for declining soil fertility, trenches (49%) for soil erosion and mulching (39%) for drought. Knowledge generated forms a basis for informing policy and research agenda aimed at managing these constraints.