H.O. Agu, I.A. Jideani and I.Z. Yusuf
The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum…
Abstract
Purpose
The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor), and acha (Digitaria exilis), grains. It is a popular midday meal of the Fulanis of Nigeria, normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.
Design/methodology/approach
Dambu was prepared in the laboratory using decorticated clean cereal grains, which were pulverized into coarse particles, mixed with spices and water, and steamed for 20 min. Analysis was carried out on the products following document and established procedures.
Findings
Data obtained indicated that dambu contained an appreciable amount of protein (10.1‐10.7 per cent) and fat (2.2‐3.4 per cent). The moisture and ash contents were found to range from 35 to 38 per cent and 0.5 to 1.2 per cent, respectively; crude fibre ranged from 1.8 to 2.1 per cent; carbohydrate ranged from 45 to 49 per cent and the energy ranged from 247 to 264 kcal/100 g. The amino acid profiles of the dambu showed that the different dambu products contain both essential and non‐essential amino acids. The mineral contents were found to be high in potassium, phosphorus, calcium, zinc, and magnesium. The mean scores of aroma, chewiness, and overall acceptability for the products were not significantly different (p > 0.05) but difference existed in the texture and appearance.
Research limitations/implications
The consumption of dambu from different cereal grains is encouraged; especially where a particular cereal is off season, the other grains could be used as a substitute and complementary.
Practical implications
The findings here suggested that dambu is necessary to cereal industry and baby foods (weaning foods).
Originality/value
The results of this research contribute to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.
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H.O. Agu, I.A. Jideani and I.Z. Yusuf
The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays)…
Abstract
Purpose
The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and acha (Digitaria exilis). It is a popular mid‐day meal of the Fulanis of Nigeria normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.
Design/methodology/approach
Improved dambu was prepared in the laboratory using decorticated clean cereal grains which were pulverished into coarse particles, mixed with spices, preservative (sorbic acid) and water and steamed for 20 min. The improved dambu products were packaged in low‐density polyethylene (LDPE), LDPE with plastic and LDPE with paperboard and stored at room temperature (25 ○C) for six days. Analysis was carried out on the products following documented and established procedures.
Findings
Data obtained indicated that during storage, pH decrease was observed while titratable acidity increased for improved dambu products. The microbial load (cfu/g) increased with storage time for all the products packaged in LDPE, LDPE with plastic and LDPE with paperboard. Dambu has a limited storage life of one day at room temperature (25 ○C) and four days with 0.2 per cent (w/w) sorbic acid as preservative. Micro‐organisms of significance in the products are Aspergillus sp, Penicillum sp, Candida sp, Staphylococcus aureus and Enterobacter aerogenes. The nature of the microflora suggested that dambu is a good substrate for fungal growth. In the comparative study of dambu products with and without sorbic acid, there was no significant difference in the mean scores for all the assessed parameters.
Research limitations/implications
The consumption of dambu from different cereal grains is encouraged especially where a particular cereal is off season. The shelf‐life of dambu was extended to four days by using 0.2 per cent (w/w) sorbic acid as preservative and packaged in LDPE with plastic and LDPE with paperboard. Further research should be carried out to extend the shelf‐life more.
Practical implications
The findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).
Originality/value
The results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.
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Bindvi Arora, Shwet Kamal and Ved Prakash Sharma
The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion…
Abstract
Purpose
The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.
Design/methodology/approach
Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.
Findings
Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).
Originality/value
Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.
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J.L. Martins, I.A. Jideani, I.Z. Yusuf and F. Tahir
The purpose of this paper is to compare food utilization of quality protein maize (QPM) to other maize varieties.
Abstract
Purpose
The purpose of this paper is to compare food utilization of quality protein maize (QPM) to other maize varieties.
Design/methodology/approach
Pap (ogi) – a maize starch porridge was prepared from QPM, tropical Zea mays early (TZE) and local maize (LM) using the traditional method. Physicochemical, microbiological and sensory analyses were carried out on the pap samples as indices of quality following standard methods.
Findings
The sensory evaluation preference rating for pap (ogi) prepared from QPM, TZE and LM varieties showed no significant difference (p < 0.05) in flavour, taste, colour and overall acceptability. Significant difference was however observed in the pH of the three products.
Practical implications
The findings suggested that QPM have the potential to replace other maize varieties as a staple diet and cheap source of quality protein.
Originality/value
This paper contributes knowledge to the fight against malnutrition and hunger, especially in the sub‐Saharan Africa.
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Savita Rani, Rakhi Singh, Rachna Sehrawat, Barjinder Pal Kaur and Ashutosh Upadhyay
Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the…
Abstract
Purpose
Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.
Design/methodology/approach
This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.
Findings
From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.
Originality/value
Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.
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Ishmael Owiredu, Damian Laryea and John Barimah
– The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production.
Abstract
Purpose
The aim of this paper is to promote the utilization and diversification of cashew nuts through its use as a substitute for wheat flour in biscuit production.
Design/methodology/approach
Wheat flour was substituted with cashew nut flour (CNF) at levels of 0, 20, 30 and 40 percent in the production of biscuit. The products obtained were subjected to proximate, mineral and sensory analysis.
Findings
There was a significant increase in protein and fat contents from 7.75 and 22.11 percent to 12.89 and 32.11 percent, respectively, when CNF increased, whiles carbohydrate decreased from 66.67 to 48.04 percent. A significant increase in magnesium (27.93-97.03 mg/100 g), sodium (198.11-228.02 mg/100 g), phosphorus (55.90-149.00 mg/100 g), potassium (290.40-990.00 mg/100 g), zinc (0.72-2.00 mg/100 g) and iron (0.28-1.00 mg/100 g) was also observed as CNF increased. Sensory analysis revealed that there was no significant difference (p>0.05) between the 20 and 30 percent substituted samples, in terms of overall acceptability. Therefore, wheat flour could be substituted with CNF up to 30 percent in the production of biscuit.
Originality/value
This study was done to ascertain the potential use of CNF as a substitute for wheat flour and a nutrient enrichment in biscuit production, in order to diversify its use; since it still remains an underutilized raw material in Ghana.
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Odeh Al-Jayyousi, Adel Al-Alawi, Soud Al-Mahamid and Afaf Bugawa
The aim of this chapter is to shed light on the perspectives of organizational innovation in higher education in light of socio-economic transformations as articulated in Vision…
Abstract
The aim of this chapter is to shed light on the perspectives of organizational innovation in higher education in light of socio-economic transformations as articulated in Vision 2030 for Saudi Arabia. A case study evaluating strategic innovation at the Arabian Gulf University (AGU) in Bahrain was conducted using Balanced Score Cards. A questionnaire was designed to capture enablers and barriers in organizational innovation in higher education. The chapter concluded that institutional inertia, limited implementation and evaluation processes are the key impediments for organizational learning and knowledge management. The study recommends to incorporate organizational innovation to foster entrepreneurship, strategic innovation and learning at higher education institutions (HEI).
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Patcharaporn Chuayplod and Duangdao Aht-Ong
The purpose of this work was to modify the surface of parawood sawdust (Hevea brasiliensis) microcrystalline cellulose (PW-MCC) used as reinforcing agent in polypropylene…
Abstract
Purpose
The purpose of this work was to modify the surface of parawood sawdust (Hevea brasiliensis) microcrystalline cellulose (PW-MCC) used as reinforcing agent in polypropylene composites with benzoyl chloride under a mechanochemistry process.
Design/methodology/approach
The acetylated PW-MCC was produced from heterogeneous condition using planetary ball mill process at a rotation speed of 400 rpm. Before the esterification reaction, PW-MCC was pre-treated with pyridine at 60°C for 1 h in order to penetrate and swell the cellulose structure. The optimum condition of esterified PW-MCC with various molar ratios of benzoyl chloride/anhydroglucose unit (AGU) was studied. The degree of substitution, functional group, thermal stability and morphology of esterified cellulose were characterized by 1H-nuclear magnetic resonance (NMR), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analyzer (TGA) and scanning electron microscopy (SEM).
Findings
The functional group from FTIR confirmed that PW-MCC was successfully esterified with benzoyl chloride. The optimum condition which gave the maximum degree of substitution at 3.00 was achieved by using benzoyl chloride/AGU at 5 for 1 h. SEM analysis revealed that the modified PW-MCC surface became rougher than the unmodified PW-MCC surface. The polypropylene composites with 5-30 wt% PW-MCC and esterified PW-MCC were prepared without compatibilizer.
Originality/value
The composites with esterified PW-MCC enhanced water resistance and thermal stability when compared to composites with PW-MCC.
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Adenubi Adesoye and Temidayo Oluyede
This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The…
Abstract
Purpose
This paper aims to determine the influence of genotype and environment on tannins, phytic acid, trypsin inhibitors and haemagglutinin content of African yam bean (AYB). The presence of antinutritional factors (ANFs) alongside hardness-to-cook have been identified as reasons for the neglected and under-utilized status of AYB, a protein-rich legume. Various researchers have focused on ways to reduce these ANFs. However, breeding varieties of AYB with low levels of these ANFs offers a more satisfactory long-term solution to this problem.
Design/methodology/approach
Fifteen genotypes of AYB were grown in three different locations – Abakaliki (6° 19′ N 8° 6′ E), Enugu (6° 52′ N 7° 37′ E) and Ibadan (7° 26′ N 3° 53′ E). The locations are representative of the major areas where AYB are produced in Nigeria. Seeds were collected and analysed for the presence of haemagglutinin, phytic acid, trypsin inhibitors and tannin.
Findings
Genotype effects were strongest in controlling haemagglutinin content, while environment was the major source of variation for phytic acid, trypsin inhibitors and tannin content. Therefore, variability in the levels of these ANFs in AYB depends largely on the environment where they are grown. Genotype × environment was significant for all the ANFs.
Research limitations/implications
The implication of this is that an AYB genotype grown and safely consumed in an environment could have antinutritional effects when grown and consumed in another environment.
Originality/value
While research has been carried out on genotypic variations in ANFs of AYB, limited work has been done on the effect of genotype × environment interactions on these ANFs.
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Salman Alzayani, Khaldoon Al-Roomi, Ahmed Jaradat, Ali M. Hamdi and Mohamed H. Shehata
Medical schools aspire to graduate doctors who are competent in interpreting, conducting and publishing scientific research. Hence, the purpose of the paper is explore the impact…
Abstract
Purpose
Medical schools aspire to graduate doctors who are competent in interpreting, conducting and publishing scientific research. Hence, the purpose of the paper is explore the impact of a structured compulsory community-oriented, project-based research program in the undergraduate medical curriculum on medical graduates’ future careers, publications and motivation for scientific research.
Design/methodology/approach
An online questionnaire was sent through the Alumni Association of the Arabian Gulf University (AGU) to medical graduates who have valid email addresses, seeking information on their scientific productivity along with demographic and current employment data. Responses were collated and analyzed using a standard statistical software package. The chi-square test and p-value were calculated. P-value <0.05 was considered statistically significant.
Findings
Completed forms were received from 91 medical graduates. In this sample, almost a quarter of the respondents have published a research paper out of their undergraduate research project, and about 50% have published at least one paper (as main or co-author) after graduation. Both demographic and medical specialty was not related to the doctor's perception of the benefits they have attained from the compulsory undergraduate research program. However, medical graduates who are at senior levels in their medical careers and those who are employed in secondary healthcare are significantly more likely to publish research papers.
Originality/value
The compulsory community-oriented, project-based research program in AGU has positively contributed to the research productivity of graduates, and it would be worthwhile to include such programs as an integral part of the undergraduate medical curriculum.