ASSESSMENT OF THE EFFECT OF NOMADIC FULANI MIGRATION ON AGRICULTURAL PRODUCTION IN LERE LOCAL GOVERNMENT AREA OF KADUNA STATE, NIGERIA
DOI:
https://doi.org/10.33003/fjs-2025-0901-2937Keywords:
Fulani, Nomads, Migration, Agriculture, Agricultural ProductionAbstract
Nomadism is a lifestyle of people who do not live permanently in one place, but constantly move cyclically or periodically from one place to another. The study seeks to investigate the effect of their migration on agricultural production in Lere Local Government Area of Kaduna State Nigeria. The study is guided by objective of this research is to examine the socio-economic characteristics of fulani migration in the study area, also to examine the causes and effect of Fulani migration in the study area and the challenges faced by Fulani migration in the study area. The study adopted survey research design. Fifty (50) nomads were randomly selected from five communities in the study area. A structured questionnaire was used to elicit data from the respondents. The data gathered were subjected to analysis using frequencies and simple percentages. The result revealed that majority of the respondents strongly agreed that the rural banditry and cattle rustling can cause the migration of nomadic Fulani with 43(86%) while only 7(14%) of respondents strongly disagreed with statement among others. It was recommended that the relevant agencies of government and the civil society should work towards reviewing existing and developing new mechanisms for the monitoring and control of Nomadic Fulani migration across the Lere area due to low agricultural production.
References
AACC. (2000). Approved methods of the American association of cereal chemists (Vol. 1). American Association of Cereal Chemists.
Adeleke, R. O., & Odedeji, J. O. (2010). Functional properties of wheat and sweet potato flour blends. Pakistan journal of nutrition, 9(6), 535-538. DOI: 10.3923/pjn.2010.535.538
Aniedu, C. and Agugo, U.A. (2010). Acceptability of bread produced from Hausa-potato and sweetpotato composite flours. Journal of Agriculture and Social Research 10 (2): 160 166. DOI: 10.4314/jasr.v10i2.67586
AOAC (2005). Official Methods of Analysis. 18th Edition, Association of Official Analytical Chemists. Washington D.C., USA
Constantin, R. J., Jones, L. G., Hammett, H. L., Hernandez, T. P., & Kahlich, C. G. (1984). The response of three sweet potato cultivars to varying levels of nitrogen. Journal of the American Society for Horticultural Science, 109(5), 610-614. https://doi.org/10.21273/JASHS.109.5.610
Duncan, D. B. (1955). Multiple range and multiple F tests. biometrics, 11(1), 1-42.
Edema, M. O., Sanni, L. O., & Sanni, A. I. (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology, 4(9). https://hdl.handle.net/10568/91850
El-Zainy, A. R., Shalaby, A. O., Amany, A. S. and Eman, A. F. (2010). Effect of adding sweet potato flour to wheat flour on the properties of pan bread. Journal of Food and Dairy Sciences, 1(7): 387-396 https://dx.doi.org/10.21608/jfds.2010.82465
Endrias D.,Negussie R.,Gulela (2016). Effect of Blending on selected sweet potato flour with Wheat flour on nutritional, anti-nutritional and sensory quality of bread. Global Journal of Science frontier Research 16.4 (2016): 2249-4626. https://globaljournals.org/GJSFR_Volume16/2-Effect-of-Blending.pdf
Ijah, U. J. J., Auta, H. S., Aduloju, M. O., & Aransiola, S. A. (2014). Microbiological, nutritional, and sensory quality of bread produced from wheat and potato flour blends. International journal of food science, 2014(1), 671701. https://doi.org/10.1155/2014/671701
Jolaosho, A. E. (2010). Effect of bromate on the specific volume of bread made from selected composite flour (Doctoral dissertation, BSc thesis, University of Agriculture, Abeokuta, Nigeria).
Kun-Lun, W., Sung, W. and Yang, C. (2009). Characteristics of dough and bread as affected by the incorporation of sweet potato paste in the formulation. Journal of Marine Science and Technology, 17 (1), 3. https://doi.org/10.51400/2709-6998.1972
Malomo, S. A., Eleyinmi, A. F., & Fashakin, J. B. (2011). Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat. African Journal of Food Science, 5(7), 400-410. https://academicjournals.org/journal/AJFS/article-abstract/CFB00523776
Mepba, H. D., Eboh, L., & Nwaojigwa, S. U. (2007). Chemical composition, functional and baking properties of wheat-plantain composite flours. African Journal of food, agriculture, nutrition and development, 7(1). https://www.ajol.info/index.php/ajfand/article/view/136006/125501
Nakakana H., Misbah S. A., Hassan S. M., & Abdullahi H. (2023). Production and quality evaluation of enriched bread from flour blends of whole wheat, bambara nut, soybeans and cashew nut seed. FUDMA Journal of Sciences, 7(5), 34 - 38. https://doi.org/10.33003/fjs-2023-0705-1993
Nogueira, A. C., Sehn, G. A., Rebellato, A. P., Coutinho, J. P., Godoy, H. T., Chang, Y. K., ... & Clerici, M. T. P. (2018). Yellow sweet potato flour: use in sweet bread processing to increase -carotene content and improve quality. Anais da academia brasileira de cincias, 90(01), 283-293. https://doi.org/10.1590/0001-3765201820150804
Singh, S., Riar, C. S., & Saxena, D. C. (2008). Effect of incorporating sweet potato flour to wheat flour on the quality characteristics of cookies. African journal of food science, 2(6), 65-72. https://academicjournals.org/article/article1380538072_Singh%20et%20al.pdf
Woolfe, J. A. (1992). Sweet potato: an untapped food resource. Cambridge University Press.
Published
How to Cite
Issue
Section
FUDMA Journal of Sciences