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Review Article
Role of Forage Legumes in Enhancing Soil Fertility and Livestock Nutrition in Ethiopia
Takele Wolkaro,
Getachew Tesfaye*
Issue:
Volume 11, Issue 3, September 2025
Pages:
145-151
Received:
21 April 2025
Accepted:
25 June 2025
Published:
31 July 2025
Abstract: Legume forages are plants from the legume family that are grown primarily for animal feed, rather than for their seeds. Legumes have a special ability to convert atmospheric nitrogen into a form that plants can use, thanks to symbiotic bacteria in their root nodules. Legumes are rich in protein, which is essential for the growth and development of livestock; hence, including legumes in animal feed can enhance the overall nutrition of the animals and have high digestibility, making them an efficient and effective component of animal diets. These plants can be harvested and used as hay, silage, or pasture. The high protein content of legumes makes them particularly valuable in animal nutrition. Common legume forages include alfalfa, clover, vetch, and various types of peas and beans. Therefore, the objective of this review is to investigate the integration of legumes into Ethiopian forage systems and their contribution to soil fertility improvement and livestock nutrition. Furthermore, their high protein content and ability to fix nitrogen in the soil contribute to sustainable agricultural practices, making them an essential component of modern farming systems. This dual benefit not only supports livestock health but also promotes long-term soil fertility.
Abstract: Legume forages are plants from the legume family that are grown primarily for animal feed, rather than for their seeds. Legumes have a special ability to convert atmospheric nitrogen into a form that plants can use, thanks to symbiotic bacteria in their root nodules. Legumes are rich in protein, which is essential for the growth and development of ...
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Research Article
Structural and Optical Properties of SrAl2O4:Eu2+, Dy3+ Nanoparticles: Influence of Growth Temperature
Victor Saidi Kadenge*
,
Sharon Kiprotich,
Millien Kawira,
Ali Halake Wako
Issue:
Volume 11, Issue 3, September 2025
Pages:
152-159
Received:
20 July 2025
Accepted:
30 July 2025
Published:
19 August 2025
Abstract: Persistent luminescent nanomaterials, such as SrAl2O4:Eu2+, Dy3+, have gained significant attention due to their ability to emit light after excitation, making them suitable for various optoelectronic and display applications. However, their thermal stability and luminescent efficiency are highly dependent on synthesis conditions. This study investigates the thermally stable properties of SrAl2O4:Eu2+, Dy3+ nanoparticles (NPs) for the development of efficient luminous nanomaterials, focusing on how synthesis temperature influences their structural and optical characteristics. The NPs were synthesized at varying temperatures (500°C to 1000°C) and analyzed using X-ray diffraction (XRD), Fourier-transform infrared (FTIR) spectroscopy, UV-Vis spectroscopy, and scanning electron microscopy (SEM). Their luminescent properties under UV excitation were also evaluated. The NPs exhibited a monoclinic phase, with minor impurities at 500°C and 600°C. Higher synthesis temperatures shifted absorption edges to shorter wavelengths, with the band gap increasing up to 500°C but decreasing at 1000°C. SEM revealed irregular morphologies with pores and cracks, while crystal growth at elevated temperatures enhanced green emission, peaking at 700°C. Beyond 700°C, luminescence declined due to secondary phase formation and rare-earth ion oxidation. Due to their strong green emission and stability, these phosphors could be used in glow-in-the-dark signage, emergency exit indicators, and traffic signs, offering long-lasting visibility without external power sources. Optimized synthesis at 700°C ensures high performance, making them viable for commercial luminescent displays.
Abstract: Persistent luminescent nanomaterials, such as SrAl2O4:Eu2+, Dy3+, have gained significant attention due to their ability to emit light after excitation, making them suitable for various optoelectronic and display applications. However, their thermal stability and luminescent efficiency are highly dependent on synthesis conditions. This study invest...
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Research Article
On-farm Evaluation of Double Disc Wet Coffee Pulper
Husen Bona*,
Teshome Wakeyo,
Tolasa Berhanu
Issue:
Volume 11, Issue 3, September 2025
Pages:
160-164
Received:
27 July 2025
Accepted:
7 August 2025
Published:
26 August 2025
DOI:
10.11648/j.ajasr.20251103.13
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Views:
Abstract: Coffee is the world's favorite drink, the most important commercial crop plant, and the second most valuable international commodity after oil. Coffee berries are pulped in two ways: wet and dry pulping. This method preserves the instinctive characteristics of coffee, including aroma, and produces beans that retain their natural quality better, which is most preferred by consumers. The Jimma Agricultural Engineering Research Center has developed a double-disc wet coffee pulper. The purpose of the study was to to evaluate Engine-operated double-disc wet coffee pulpers with farmers in the field. Andode Alega, Elke Togobe, Atiro Sofa, Shani Besira, and Onja were selected based on the potential of coffee production from three districts (Seka Chokorsa, Setema, and Sigimo) for distribution and popularization of the technology. Training was attended by 50 young farmers (25 Female, 25 Male) and 10 agricultural workers (SMS and DAs). Performance evaluation of the technology was made based on the attributes identified. The average pulping capacity of 983.33kg/hr, pulping efficiency of 97.10%, un-pulping loss of 1.87%, and breakage of 1.28% were obtained at feeding rate of 7kg/min and drum speed of 260 rpm. The pulper has good pulping performance as preferred by the participant farmers, which needs to be multiplied for greater popularization.
Abstract: Coffee is the world's favorite drink, the most important commercial crop plant, and the second most valuable international commodity after oil. Coffee berries are pulped in two ways: wet and dry pulping. This method preserves the instinctive characteristics of coffee, including aroma, and produces beans that retain their natural quality better, whi...
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