DEPARTMENT OF PLANT BIOLOGY AND BIOTECHNOLOGY

This study investigated the effects of different urea concentrations on the growth of Chlorella vulgaris and Scenedsemus, two freshwater microalgae species were analyzed under laboratory conditions. The experiment involved subjecting the microalgae to varying concentration of urea (Control, 10%, 20%, 40%, 60%, 80% and 100%). Absorbance was measured using a 721-visible Spectrophotometer at 750nm. Physicochemical parameters such as pH, turbidity, dissolved oxygen, conductivity and total dissolved solids were analyzed. Data was evaluated using descriptive statistics, two way analysis of variance and t-tests analysis and was conducted in Microsoft Excel 2010. Results revealed significant variation in the growth responses of both microalgae. Chlorella vulgaris exhibited optimal growth at 20% and 40% urea concentration with lowest growth occurring at higher concentrations. Scendesmus, on the other hand had the highest growth at 20% urea concentration with extremely low growth at higher levels. This infers that Chlorella vulgaris was more tolerant to higher concentrations of urea and ammonia toxicity than Scenedesmus. All physicochemical parameters and growth showed significant differences across concentrations of urea apart from Turbidity

Many regions of the world have ferruginous soils, which lack magnesium. Magnesium is a crucial component for plant growth, and a lack of it can result in lower quality and yields. Numerous potential advantages of nanoparticles for plant growth have been demonstrated, including higher nutrient uptake, improved photosynthesis, and increased resistance to pests and diseases. Magnesium nanoparticles (MgNPs) have been shown to enhance plant growth in other types of soils, but their effects on maize growth in ferruginous soils have not been studied effectively. This study investigated the potential effects of magnesium anoparticles on the growth of maize (Zea mays L.) in ferruginous soil. In this study, potted maize plants were grown in a controlled environment, with varying concentrations of magnesium nanoparticles applied to the ferruginous soil. The growth parameters assessed in this research study include: plant height, leaf length, leaf width, leaf area and stem girth. The results of this study demonstrate the potential of magnesium nanoparticles to reduce the negative effects of magnesium deficiency in ferruginous soils. The observed enhancements in maize growth were most likely caused by the nanoparticles' capacity to deliver a regulated release of magnesium ions into the soil environment.
To identify the best application rates, potential long-term impacts, and interactions of magnesium nanoparticles with other soil components, additional research is required.

Different types of mushrooms, such as Marasmiellus inoderma, Pleurotus ostreatus, and Ganoderma lucidum, from the families Marasmieceae, Pleurotaceae, and Ganodermataceae respectively, are exceedingly adaptable and may offer health advantages. Additionally, they create mushroom powder, a healthy, gluten-free substitute for traditional wheat flour that emphasizes its culinary uses and environmental benefits. The discussion then moves to a study that aims to increase dietary fiber, improve flavor and scent, and enrich bread with nutritional content of mushroom while investigating potential health advantages and encouraging culinary innovation. The ultimate goal of this study is to maximize the production of mushroom bread and determine whether it can be produced economically while still satisfying consumer demand. It also include determining how different mushroom types affect flavor and acceptability, lowering the amount of sugar in bread, finding the ideal ratios for mushroom powder, evaluating the effects of processing methods, analysing nutritional value and health benefits, and assessing shelf life and consumer perceptions. The mushroom powder which was processed by dehydration was added in different percentage and levels to bread flour which is then used to make bread. The bread is to be made delicious, in wheat bread style, reduced sugar content and have an original mushroom taste. It was done by measuring ingredients, mixing and kneading into a dough, proofing, baking and cooling off completely. The proximate was determined with content of moisture 25.10%, fibre 0.53%, fat 22.23%, ash 1.70%, dry matter 74.93%, protein 9.99% and carbohydrate 40.45%. Palatability test and mold analysis was carried out to determine consumer acceptance and determine the shelf life of the bread. This study infuses biotechnology into baking and vice versa