Abstract: Millets as a new source of plant protein were not used in food applications due to its poor functional properties. In this study, the effect of high intensity ultrasound (frequency: 20 kHz, with contentious flow) (US) in 100% amplitude for varying times (5, 12.5, and 20 min) on solubility, emulsifying activity index (EAI), emulsion stability (ES), foaming capacity (FC), and foaming stability (FS) of millet protein concentrate (MPC) were evaluated. In addition, the structural properties of best treatments such as molecular weight and surface charge were compared with the control sample to prove the US effect. The US treatments significantly (P
Abstract: This study aims at describing the expenditure pattern of households on millet, maize and sorghum across income groups in Nasarawa State. A multi-stage sampling technique was used to select a sample size of 316 respondents for the study. The Almost Ideal Demand System (AIDS) model was adopted in this study. Results from the study shows that the average household size was five persons with dependency ratio of 52 %, which plays an important role on the household’s expenditure pattern by increasing the household budget share. On the average 82 % were male headed households with an average age of 49 years and 13 years of formal education. Results on expenditure share show that maize has the highest expenditure share of 38 % across the three income groups and that most of the price effects are significantly different from zero at 5 % significant level. This shows that the low price of maize increased its demand as compared to other cereals. Household size and age of household members are major factors affecting the demand for cereals in the study. This agrees with the fact that increased household population (size) will bring about increase consumption. The results on factors influencing preferences for cereal grains reveals that cooking quality and appearance (65.7 %) were the most important factors affecting the demand for maize in the study area. This study recommends that cereal crop production should be prioritized in government policies and farming activities that help to boost food security and alleviate poverty should be subsidized.
Abstract: The physical properties of nine Nigerian staple food flours related to bulk handling and processing were investigated following standard procedures. The results showed that the moisture content, bulk density, angle of repose, water absorption capacity, swelling index, dispersability, pH and wettability of the flours ranged from 9.95 to 11.98%, 0.44 to 0.66 g/cm3, 31.43 to 39.65o, 198.3 to 291.7 g of water/100 g of sample, 5.53 to 7.63, 60.3 to 73.8%, 4.43 to 6.70, and 11 to 150 s. The particle size analysis of the flour samples indicated significant differences (p
Abstract: Value addition to agricultural produce is of possible
potential in reducing poverty, improving food security and
malnutrition, therefore the need to develop small and microenterprises
of sweet potato production. A study was carried out in Nigeria to determine the acceptability
of blends sweet potato (Ipomea batatas) and commodities yellow
maize (Zea mays), millet (Pennisetum glaucum), soybean (Glycine
max), bambara groundnut (Vigna subterranean), guinea corn
(Sorghum vulgare), wheat (Triticum aestivum), and roselle (Hibiscus
sabdariffa) through sensory evaluation. Sweet potato (Ipomea batatas) roots were processed using two
methods: oven and sun drying. The blends were also assessed in
terms of functional, chemical and color properties. Most acceptable blends include BAW (80:20 of sweet
potato/wheat), BBC (80:20 of sweet potato/guinea corn), AAB (60:40
of sweet potato/guinea corn), YTE (100% soybean), TYG (100%
sweet potato), KTN (100% wheat flour), XGP (80:20 of sweet
potato/soybean), XAX (60:40 of sweet potato/wheat), LSS (100%
Roselle), CHK (100% Guinea corn), and ABC (60:40% of sweet
potato/ yellow maize). In addition, carried out chemical analysis
revealed that sweet potato has high percentage of vitamins A and C,
potassium (K), manganese (Mn), calcium (Ca), magnesium (Mg) and
iron (Fe) and fibre content. There is also an increase of vitamin A and
Iron in the blended products.
Abstract: The composite flour blend consisting of corn, pearl
millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken
to prepare the extruded product and their effect on physical properties
of extrudate was studied. The extrusion process was conducted in
laboratory by using twin screw extruder. The physical characteristics
evaluated include lateral expansion, bulk density, water absorption
index, water solubility index, and rehydration ratio and moisture
retention. The Central Composite Rotatable Design (CCRD) was
used to decide the level of processing variables i.e. feed moisture
content (%), screw speed (rpm), and barrel temperature (oC) for the
experiment. The data obtained after extrusion process were analyzed
by using response surface methodology. A second order polynomial
model for the dependent variables was established to fit the
experimental data. The numerical optimization studies resulted in
127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of
feed moisture as optimum variables to produce acceptable extruded
product. The responses predicted by the software for the optimum
process condition resulted in lateral expansion 126%, bulk density
0.28 g/cm3, water absorption index 4.10 g/g, water solubility index
39.90%, rehydration ratio 544% and moisture retention 11.90% with
75% desirability.
Abstract: In light of the technological development and its
introduction into the field of education, an online course was
designed in parallel to the 'conventional' course for teaching the
''Qualitative Research Methods''. This course aimed to characterize
learning-teaching processes in a 'Qualitative Research Methods'
course studied in two different frameworks. Moreover, its objective
was to explore the difference between the culture of a physical
learning environment and that of online learning. The research
monitored four learner groups, a total of 72 students, for two years,
two groups from the two course frameworks each year. The courses
were obligatory for M.Ed. students at an academic college of
education and were given by one female-lecturer. The research was
conducted in the qualitative method as a case study in order to attain
insights about occurrences in the actual contexts and sites in which
they transpire. The research tools were open-ended questionnaire and
reflections in the form of vignettes (meaningful short pictures) to all
students as well as an interview with the lecturer. The tools facilitated
not only triangulation but also collecting data consisting of voices
and pictures of teaching and learning. The most prominent findings
are: differences between the two courses in the change features of the
learning environment culture for the acquisition of contents and
qualitative research tools. They were manifested by teaching
methods, illustration aids, lecturer's profile and students' profile.
Abstract: This work describes refrigeration effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was found to be 14.46 and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38 and 12.67% for the cultivars, respectively. For both cultivars, the protein content of the whole and dehulled raw flour before and after cooking was slightly decreased when the flour was stored for 60 days even after refrigeration. The effect of refrigeration process in combination with the storage period, cooking or dehulling was found to be vary between amino acids and even between cultivars. Regardless of the storage period and processing method, the amino acids content was remained unchanged after refrigeration for both cultivars.
Abstract: Pattern recognition and image recognition methods are commonly developed and tested using testbeds, which contain known responses to a query set. Until now, testbeds available for image analysis and content-based image retrieval (CBIR) have been scarce and small-scale. Here we present the one million images CEA-List Image Collection (CLIC) testbed that we have produced, and report on our use of this testbed to evaluate image analysis merging techniques. This testbed will soon be made publicly available through the EU MUSCLE Network of Excellence.
Abstract: Most of the commercial gluten free products are
nutritionally inferior when compared to gluten containing
counterparts as manufacturers most often use the refined flours and
starches. So it is possible that people on gluten free diet have low
intake of fibre content. The foxtail millet flour and copra meal are
gluten free and have high fibre and protein contents. The formulation
of fibre rich gluten free cookies was optimized by response surface
methodology considering independent process variables as proportion
of Foxtail millet (Setaria italica) flour in mixed flour, fat content and
guar gum. The sugar, sodium chloride, sodium bicarbonates and
water were added in fixed proportion as 60, 1.0, 0.4 and 20% of
mixed flour weight, respectively. Optimum formulation obtained for
maximum spread ratio, fibre content, surface L-value, overall
acceptability and minimum breaking strength were 80% foxtail millet
flour in mixed flour, 42.8 % fat content and 0.05% guar gum.