This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant (p < .05) differences in the nutrient composition, and functional and pasting properties of the blends. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the blends increased as the PPF level increased. The blends had Na/K ratio of <1.0. The dispersibility, bulk density, water, and oil absorption capacities of the blends increased as SPF and UBF increased. The peak, setback, and final viscosities increased as UBF and SPF inclusion increased,whereas pasting temperature and time increased as the PPF level increased. The L*, a*, and b* values of the flour blends which were significantly (p < .05) different ranged from 79.58 to 102.71, -0.15 to 2.79, and 13.82 to 23.69, respectively. Cooking banana-pigeon pea-sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food formulations.

/pdf/nutrient-composition-functional-and-pasting-properties-of-h6wvorbanq.pdf

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

Coconut residue obtained after the extraction of oil or milk is mostly used as animal feeds or discarded. However, this residue is high in dietary fibre which is known to significantly promote digestion. Therefore, in order to explore its potentials in food formulations, flour blends were produced with nixtamalized maize and defatted coconut flour which were analyzed for the dietary fibre, functional, pasting and antioxidant properties while the sensory acceptability of masa from the flour blends was evaluated. The outcomes revealed that protein, fat and fibre increased while carbohydrate decreased as coconut flour inclusion increased. Bulk density decreased and water and oil absorption capacity of the flour blends increased. The soluble and insoluble dietary fibre was significantly increased as well as the bioactive constituents and antioxidant properties. Sensory evaluation showed that 10% incorporation of coconut flour was comparable to the control and preferred by the consumers. Conclusively, defatted coconut flour significantly enhanced the dietary fibre, functional and antioxidant properties of the flour blends which suggests their application in diverse food products.

Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour

Wheat based composite flour was substituted with plantain and tigernut flours in order to enhance its protein, fibre, minerals, antioxidants and resistant starch contents. The proximate and compositions were optimized using optimal model design of response surface methodology. The independent variables were wheat flour (60–77%), plantain flour (92–37%) and tigernut flour (3–10%). The optimum blends, that is, blends with overall best protein, fibre and minerals contents were chosen for subsequent analyses (functional properties, amylose and amylopectin contents, resistant starch, dietary fibre, pasting characteristics and antioxidant properties). The control was 100% wheat flour. From the results, the optimum blends obtained were runs 2 (70% wheat, 20% plantain and 10% tigernut flours), 13 (77% wheat, 20% plantain and 3% tigernut flours) and 15 (65.66% wheat, 29% plantain and 5.33% tigernut flours) with overall best ash, fibre, protein and mineral contents. Substitution of wheat flour with plantain...

The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours

The effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge was studied. Finger millet grains were germinated naturally at 0, 24, 48 and 72 h, oven dried at 60°C for 10 h and milled into four independent flour samples and porridge was also prepared from four flour samples. The result revealed significant (p<0.05) reduction in pH of finger millet flours from pH 6.24 to 5.72 while TTA increased significantly from 0.50 to 1.34% lactic acid equivalent with progressive in germination process from un-germinated to germination after 72 h. The viscosity of finger millet porridge decreased from 4777 of un-germinated finger millet flour to 420 cP of germinated finger millet after 72 h. There was an increase in Hunter L*, a* and b* colour values of finger millet flour samples with an increase in germination period although a* value did not show any significant (p<0.05) increase. In terms of the functional properties, there was significant (p<0.05) increase of the oil and water absorption capacity including the solubility of the germinated finger millet flour samples. Least gelation concentration significantly increased at 72 h of germination. However, germination period significantly reduced the bulk density and swelling power of the finger millet flour samples. Porridge prepared from germinated and un-germinated finger millet flours for 24 and 48 h were well accepted. Germination had positive effects on some physicochemical, functional and sensory properties of FM flour and porridge

/pdf/effect-of-germination-period-on-the-physicochemical-ehvptho0op.pdf

Effect of Germination Period on the Physicochemical, Functional and Sensory Properties of Finger Millet Flour and Porridge

Climate change and its impact on human health and awareness constitute a set of complex and serious consequences to be tackled by an individual country. It is not merely an environmental issue, but it is also a threat that goes beyond the national borders. The purpose of this study is to assess the awareness on effect of climate change on human health among the secondary level students of Biratnagar. The research design was descriptive cross-sectional and data was collected from 110 samples through the census method using the semi-structured self-administered questionnaire. Among the respondents, 84.5% knew that climate change can be prevented. Moreover, 50.9% perceived that climate change is an unbreakable process; 77.3% of them perceived climate change is the cause of new disease; and 81.8% of them are concerned about preventing the effects of climate change on human health. Among the respondents, 10% had adequate awareness. The study concluded that half of the secondary level students have inadequate level of awareness on effects of climate change on human health in Biratnagar. It is recommended that awareness should be increased by involving them in the project work activities and reinforcing the component of curriculum.

/pdf/students-awareness-towards-climate-change-a-study-of-climate-1meag4hxee.pdf

Students’ Awareness towards Climate Change: A Study of Climate Change Effects on Human Health in Nepal

5 ABSTRACT: The objective of this research was to assess the proximate composition and selected functional properties of soft wheat flour. The commercially available soft wheat flour was purchased from local suppliers at Kajetia market in Kumasi-Ghana. The flour were cleaned of foreign materials and sieved through 75 μm. The flours were packaged in air-tight plastic containers prior to analyses. The flours were analyzed for their proximate composition. The flour functional properties were determined and compared with those of asomdwee cowpea flour. The results showed that the soft wheat flour had higher (1.33%) fat and carbohydrate content (83.60%) than the cowpea flour. The crude protein, fibre, moisture and ash content were all lower in soft wheat flour as compared to the cowpea flour. However, the bulk density, oil and water absorption capacity of the wheat flour were not significantly different from the cowpea flour. Solubility, swelling power and foam capacity of the wheat flours were lower as compared to the cowpea flour.

/pdf/proximate-composition-and-some-functional-properties-of-soft-40w8dhkx2r.pdf

Proximate Composition and Some Functional Properties of Soft Wheat Flour

Climate change is an issue that has received significant international attention over the past years. According to projections, it has potentially profound implications for future communities especially thosein developing countries. Since the knowledge and perceptions of people on climate change can affect the success of implemented adaptation and mitigation options, it is vital for societies to undertake regular assessments to gather this information.The study was conducted in Asunafo North District of Ghana. The study sought to determine the knowledge level of climate change among respondents, their perceptions on the impacts of climate change and measures they are undertakingto cope with its effects.Data was collected through administration of questionnaires, interviews and desk study. The sample size was (500) respondents categorized into farmers, civil servants and students. Knowledge was assessed by the ability of the respondents’ to describe the climate change concept if they have heard of it. The study indicated that the knowledge level was low (37.20%). However, knowledge varied among the targeted groups and was highest (61.30%) among the civil servants.In spite of the low level of knowledge on climate change among respondents, (70.00%) of them had detected changes in temperatures and rainfall regimes within the district over the years. Most (94.40%) of the farmers attributed these changes to the decline of crop yields in the area. As a result, various adaptation measures such as the planting of more drought resistant crops and changes in crop varieties have been employed to cope with the changes.There is the need for the mass media in Ghana to be actively engaged in the communication of climate change since it was identified as the primary source of information for respondents.

/pdf/assessment-of-peoples-knowledge-and-perception-on-climate-142z0miolh.pdf

Assessment of Peoples Knowledge and Perception on Climate Change: a Case Study of Asunafo North District, Ghana

3 ABSTRACT: The mining industry plays vital roles in the economy of Ghana. To ensure smooth and peaceful operations, mining companies need the support of catchment communities. This is done through employment and introduction of alternative livelihood programmes for people from such communities. This study seeks to assess socio- economic impacts of alternative livelihood programmes of Newmont Ghana Gold Limited on some selected communities in Asutifi district, Ghana. The objectives of the study were to assess contributions of the programmes to employment and income generation, sustainability of the programmes and strategies used in the implementation process. Data was collected through questionnaire administration, key informants interviews and desk study. Majority of the respondents (92.5%) were interested in the programme. The study revealed that although there have been some form of employment (33.8%) and marginal improvement in income (18.8%) levels of participants, majority (66.2%) of respondents indicated that their expectations in terms of employment are yet to be met. It further revealed that the programmes weresustainable (50.0%) and also strategies used depend on types of programme and target objectives. It is recommended that participants must have access to micro-credits to enable them make use of skills acquired by establishing their own private businesses.

/pdf/assessment-of-the-socio-economic-impact-of-alternative-31pt88glbc.pdf

Assessment of the Socio-Economic Impact of Alternative Livelihood Programmes of Newmont Ghana Gold Limited on Selected Communities in Asutifi District, Ghana

The mining industry plays vital roles in the economy of Ghana. To ensure smooth and peaceful operations, mining companies need the support of catchment communities. This is done through employment and introduction of alternative livelihood programmes for people from such communities. This study seeks to assess socioeconomic impacts of alternative livelihood programmes of Newmont Ghana Gold Limited on some selected communities in Asutifi district, Ghana. The objectives of the study were to assess contributions of the programmes to employment and income generation, sustainability of the programmes and strategies used in the implementation process. Data was collected through questionnaire administration, key informants interviews and desk study. Majority of the respondents (92.5%) were interested in the programme. The study revealed that although there have been some form of employment (33.8%) and marginal improvement in income (18.8%) levels of participants, majority (66.2%) of respondents indicated that their expectations in terms of employment are yet to be met. It further revealed that the programmes weresustainable (50.0%) and also strategies used depend on types of programme and target objectives. It is recommended that participants must have access to micro-credits to enable them make use of skills acquired by establishing their own private businesses.

/pdf/assessment-of-the-socio-economic-impact-ofalternative-5dkvhuiwmt.pdf

Assessment of the Socio-Economic Impact ofAlternative Livelihood Programmes ofNewmont Ghana Gold Limited on SelectedCommunities in Asutifi District, Ghana

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Proximate Composition and Some Functional Properties of Soft Wheat Flour

Assessment of Peoples Knowledge and Perception on Climate Change: a Case Study of Asunafo North District, Ghana

Assessment of the Socio-Economic Impact of Alternative Livelihood Programmes of Newmont Ghana Gold Limited on Selected Communities in Asutifi District, Ghana

Assessment of the Socio-Economic Impact ofAlternative Livelihood Programmes ofNewmont Ghana Gold Limited on SelectedCommunities in Asutifi District, Ghana