AMA, Agricultural Mechanization in Asia, Africa and Latin America
AMA, Agricultural Mechanization in Asia, Africa and Latin America (AMA) (issn: 00845841) is a peer reviewed journal first published online after indexing scopus in 1982. AMA is published by Farm Machinery Industrial Research Corp and Shin-Norinsha Co. AMA publishes every subjects of general engineering and agricultural engineering.
WOS Indexed (2025)
07 Dec 2025 (Vol - 56 , Issue- 12 )
31 Dec 2025 (Vol - 56 , Issue 12 )
Aim and Scope :
AMA, Agricultural Mechanization in Asia, Africa and Latin America
AMA, Agricultural Mechanization in Asia, Africa and Latin America (ISSN: 00845841) is a peer-reviewed journal. The journal covers Agricultural and Biological Sciences and all sort of engineering topic. the journal's scopes are in the following fields but not limited to:
Agricultural and Biological Sciences
Electrical Engineering and Telecommunication
Electronic Engineering
Computer Science & Engineering
Civil and architectural engineering
Mechanical and Materials Engineering
Transportation Engineering
Industrial Engineering
Industrial and Commercial Design
Information Engineering
Chemical Engineering
Food Engineering
Evolution of soil organic carbon under different cropping systems in hot arid region, India
The study was conducted to evolution of soil organic carbon under different cropping systems in hot arid region, India. SOC ranged from 1.8 to 4.9 g kg-1 with mean value of 3.0 g kg-1. Guar-wheat (3.90 g kg-1) cropping system possessed significantly higher SOC content. pH values of soil ranging from 7.9 to 8.7 with mean value of 8.1. electrical conductivity (EC) value varied from 0.4 to 6.2 dS m-1 with mean value of 0.5 dS m-1. Cation exchange capacity (CEC) in soils of arid egions varied from 2.6 to 6.8 cmol (p+) kg-1 with mean value of 5.0 cmol (p+) kg-1. available nitrogen content varied from 810.6 to 102.3 kg ha-1with mean value of 61.4 kg ha-1 whereas the available phosphorous ranged from 8.5 to 24.8 kg ha-1 with mean value of 17.2 kg ha-1. Wheat based cropping systems ground-wheat (19.50 kg ha-1) and guar-wheat (19.43 kg ha-1) had significantly higher available phosphorous. Guar-wheat cropping systems maintained significantly higher (248.30 kg ha-1) available potassium content. soil organic carbon was significantly positive correlated with cation exchange capacity available nitrogen phosphorus and potassium.
Comparative Evaluation of Epiphytic Yeast for the Management of Fruit Rot of Chilli under Field and Pot Conditions
A total of 160 epiphytic yeast strains associated with various genotypes of chilli (Capsicum spp.) cultivated in Meghalaya, India, were isolated and subjected to assessment for their antagonistic potential against a pathogenic strain of Colletotrichum truncatum, causal agent of fruit rot in chilli. Notable variations were observed in the inhibition of mycelial growth of the pathogen through a dual culture assay, with mean inhibition per cent ranging from 31.55% to 64.81%.Four distinct yeast isolates, namely YE12 (identified as Saturnispora sylvae), YE46 (identified as Meyerozyma guilliermondii), YE64 (identified as Rhodotorula paludigena), and YE127 (also identified as Meyerozyma guilliermondii), were chosen for subsequent evaluation in controlled pot experiments as well as under field conditions. Notably, the synergistic application of these efficient yeast isolates exhibited superior outcomes compared to their individual applications. Among all the single and combined treatments, the consortium comprising the four yeast isolates, i.e., YE17+YE46+YE64+YE127, demonstrated the highest reduction in disease incidence, with a substantial decrease of 77.85% in the pot experiment and 64.57% reduction in the field experiment, respectively. Furthermore, the treatment involving the combination of Saturnispora silvae, Meyerozyma guilliermondii, Rhodotorula paludigena, and Meyerozyma guilliermondii exhibited notable improvements in both plant health and yield attributes across both experimental conditions.
Optimization and Formulation of Gluten-free Bread using RSM (Design Expert) to study its Textural and Sensory Properties
The urgent need for gluten-free bread by Celiac and gluten-sensitive populations has spawned a new and emerging food industry to provide substitutes for gluten-free bread. This study aims to provide an effective substitute bread using locally available indigenous crops like Jackfruit Seed and Flour (Artocarpus heterophyllus Lam) and Mapillai Samba Rice Flour (Bridegroom Oryza sativa L) as the key ingredients. Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) was applied to study the overall comparative acceptability of the gluten-free bread. Gluten-free bread was prepared using 20 variations of composite flour without gluten by varying the proportions of these three major ingredients. The best combination of the three major ingredients for the production of gluten-free bread was determined by studying the textural properties (hardness and springiness), loaf volume, colour value and sensory quality. Such a viable and desirable product will have commercial implications.
“Effect of organic manures on yield, quality and uptake of chickpea”
A two-year field study was carried out at the IFSRP, Rahuri on a clay loam soil to evaluate the effects of an organic farming package for a kharif onion-based cropping system on yield, quality, and chickpea uptake. In comparison to the other treatments, the residual effect of 50% N through FYM + 50% N through vermicompost and the direct effect of 100% N through organic resulted in considerably greater yield, quality, and nutrient uptake in chickpea.
CHARACTERIZATION AND COMPARARTIVE STUDY OF CHEDDAR CHEESE FROM NILI-RAVI BUFFALO MILK AND SAHIWAL COW MILK
Cheese is replacing the proportion of conventional dairy products in urban and semi-urban areas, owing to its health advantages, usage, longer shelf life, and so on. Cheddar cheese is a popular cheese because of its strong flavour and usage in a variety of culinary recipes. Accelerated cheese ripening is one of the scientific ways for reducing ripening time without compromising quality, which might be of significant commercial importance. In terms of flavour and ripening, cheddar cheese made from the indigenous Sahiwal cow breed was comparable to that made from the Nili Ravi buffalo breed. The texture of buffalo milk cheddar cheese, on the other hand, was relatively firm. Both cheeses were equivalent in terms of yield and physico-chemical characteristics. The inclusion of adjunct culture, which is typical of cheddar cheese in both types of milk, enhanced the flavour, body &texture, and mouth feel. The physicochemical and microbiological parameters remained within the FSSAI guidelines throughout the experiments.