Bio
Aklilu Bajigo Madalcho is affiliated with Wolaita Sodo University in Ethiopia. He has contributed to research in areas including ecosystem-based management, soil and water nutrient dynamics, sustainable land management, watershed management, environmental chemistry, and related policy and law management.
Educational Journey
M.Sc • Agroforestry and Soil Management
B.Sc • General Forestry
Experience
Wolaita Sodo University
0 - 0Editors Role
journal_reviewer
GJSFR
2016 -Research
Land Use/Land Cover Dynamics and its Implication on Sustainable Land Management in Wallecha Watershed, Southern Ethiopia
This study was conducted at Wallecha Watershed in the middle course of Bilate River Basin in Wolayitta Zone, Southern Ethiopia with the main objective of assessing the patterns of spatial and temporal dynamics of land use/land cover (LU/LC) and implications on sustainable land management (SLM). The study area was covered 10116.7ha, and had previously undergone substantial LU/LC changes. The changes in LU/LC which occurred between 1984 and 2010 were monitored in a context of geographical information system (GIS) and remote sensing (RS). The Lands at imageries of 1984, 2000 and 2010 were used to produce three land cover maps of the respective years using GIS and RS techniques with field verification. Changes in the density of vegetation cover and land degradation over time in the watershed were also estimated with the help of Normalized Difference Vegetation Index (NDVI). The general trend was observed as there is decrease in forest lands and shrubgrasslands at a rate of 34.27and 15.63ha per year respectively, and a decrease in degraded lands at a rate of 7.63 ha per year. A corresponding increase was observed in tree plantations and cultivated lands at a rate of 30.07 and 27.46 ha per year respectively. The decrease in forest lands and shrub-grasslands partly reflects the considerable degradation of natural vegetation in the watershed. Three state of vegetation disturbance levels viz. Highly, Moderately and Less stressed areas were identified and delineated using NDVI values which were measured through the analysis of the spectral reflectance of the red and the near infrared bands for the imageries. This finding has highlighted that the changes were not in favor of the natural ecosystem, rather triggered large scale clearing of forests and shrub-grasslands. Hence, greater emphasis must be given to wise use and SLM practices, regulated population growth and integrated environmental rehabilitation programs in the studied watershed.
The Effect of Maize-Cowpea Blends on Complementary Food Nutritional Quality
The study was conducted with the objective of improving Food nutritional quality in Complementary food through Maize-Cowpea Blends. Maize (Melkassa 7) and two cowpea varieties (Asebot and Bole) were collected from Melkassa Agricultural Research Center. 100 seed weight, volume and density measure of two cowpea varieties were done. Sample preparations were done after cleaning, soaking, dehulling (cowpea), milling, and sieving. Proximate composition analyses were done for grains. And a 25.07%, 21.20% and 10.14% protein contents; 3.71%, 2.61% and 1.01% ash content were observed on Asebot, Bole and Melkassa 7 (Maize) respectively which are significantly different at P<0.05. Based on this, Asebot variety (cowpea) was selected and blended with maize (Melkassa 7) to 67:33 (maize-cowpea) ratios to achieve protein need in the complementary food produced. Further sample preparations were done by blending, fermenting for 0 hr, 24 hr and 48 hr, tray drying for 24h, and making flour. According to the analysis, protein and ash were significantly increased at P<0.05, while carbohydrate, fat, and fiber decreased. Mineral content, Fe, Zn and P between blends with fermentation time was increased at 6.395 to 7.245, 3.01 to 4.25 and 229.94 to 238.94 mg/100g respectively. With fermentation time, phytate and tannins content was decreased at 54.50% and 34.12% respectively. Except Fe, all minerals were bioavailable and effect of fermentation was observed. Fermentation had a significant (p<0.05) increasing effect on titratable acidity, dispersibility whereas; decreasing effect on, pH, bulk density, water absorption, & oil absorption. (ScMF)24 have scored highest sensory values 8.2, 7.7, 8.4 and 8.1 for color, aroma, taste and overall acceptability, respectively. Steam treatment, fermentation and utilization of yellow maize has significantly affected the product performance. In general, Fermentation and steamed cowpea fortification caused an increase in protein, ash, TTA, and improve mineral
