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Article
Publication date: 4 December 2019

Ivan Muzira Mukisa, Stellah Byakika, Rehema Meeme, Alex Paul Wacoo, Wilbert Sybesma and Remco Kort

Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from…

173

Abstract

Purpose

Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba.

Design/methodology/approach

Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage.

Findings

Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185).

Practical Implications

Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms.

Originality/value

Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

Details

Nutrition & Food Science , vol. 50 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 20 July 2010

I.M. Mukisa and R. Kyoshabire

The purpose of this paper is to assess the quality of selected small‐scale produced yoghurt brands on the market in Kampala city, Uganda.

637

Abstract

Purpose

The purpose of this paper is to assess the quality of selected small‐scale produced yoghurt brands on the market in Kampala city, Uganda.

Design/methodology/approach

Four samples of each of four brands of small‐scale produced yoghurt were purchased from different shops in Kampala on four different occasions within a period of one month. Physico‐chemical, microbiological and rheological analyses were carried out on each of the samples. An untrained sensory panel was also used to assess their acceptability and purchase index. A premium brand (Fresh dairy yoghurt) was used as a control.

Findings

Lactobacilli counts ranged from 7.12‐9.25 log cfu ml−1 while lactococci ranged from 6.29‐6.8 log cfu ml−1 in the small‐scale yoghurt brands. All the small‐scale yoghurt brands were contaminated with fungi and coliforms at levels beyond the acceptable minimum, indicating insufficient process hygiene and also raising concerns of consumer safety. The protein, ash, carbohydrate and titratable acidity were not significantly different from the control. Fat, total solids, pH, viscosity and syneresis varied significantly between brands. The small‐scale produced brands were less viscous and exhibited more syneresis. All the small‐scale yoghurt brands were less acceptable compared with the control and two of them were disliked. The variation in their purchase index was related to their acceptability.

Practical implications

Regulatory and standards agencies should strengthen the surveillance of such products and the premises where they are produced. They should also work with other stakeholders in training small‐scale processors to ensure that their products meet both quality and safety requirements.

Originality/value

The paper assesses the quality of one of the many small‐scale produced products on the market in Kampala city.

Details

Nutrition & Food Science, vol. 40 no. 4
Type: Research Article
ISSN: 0034-6659

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Abstract

Details

Breaking the Zero-Sum Game
Type: Book
ISBN: 978-1-78743-186-7

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Article
Publication date: 3 March 2020

Toby Le and Sharareh Hekmat

This study aims to determine the probiotic potential of Lactobacillus rhamnosus GR-1 from Fiti sachets, in four widely consumed pulses, namely, black-eyed pea, pigeon pea, kabuli…

228

Abstract

Purpose

This study aims to determine the probiotic potential of Lactobacillus rhamnosus GR-1 from Fiti sachets, in four widely consumed pulses, namely, black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea. The secondary objective was to determine the viability of the fermented pulses during 21 days of storage at 4°C.

Design/methodology/approach

Each pulse sample was mixed with a Fiti sachet (one gram of freeze-dried consortium of Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106) and fermented for up to 120 h. To assess the samples’ storage potential, they were refrigerated at 4°C for 21 days. Microbial enumerations and pH measurements were collected during fermentation and storage to determine the viability and fermentation potential of Lactobacillus rhamnosus GR-1 and Fiti, respectively.

Findings

There was a significant (p = 0.01) difference in mean microbial counts in all pulse samples throughout fermentation. At 24 h of fermentation, the mean bacterial count of Lactobacillus rhamnosus GR-1 in black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea were 1.32 × 109 ± 0.11, 1.01 × 109 ± 0.16, 1.52 × 109 ± 0.14 and 0.80 × 109 ± 0.05 CFU/mL, respectively. Fermentation of pigeon pea, kabuli chickpea and desi chickpea at 48 h yielded the highest bacterial count for Lactobacillus rhamnosus GR-1 while black-eyed pea reached its highest bacterial count at 72 h of fermentation. The bacterial concentration of all pulse samples remained at around 109 CFU/mL during the refrigeration period of 21 days at 4°C. Furthermore, the pH of all pulse samples were below 4.6 during both fermentation and refrigerated storage.

Originality/value

Since 2004, the Fiti initiative has economically empowered hundreds of women in East Africa by teaching them how to produce and sell probiotic yogurt containing Lactobacillus rhamnosus GR-1. As a result, Fiti probiotic yogurt was made accessible to vulnerable populations in East Africa who face malnutrition, infectious diseases and environmental toxins. Because of recent climatic changes, milk has become more expensive and inaccessible for local communities. Furthermore, this study found that black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea can be viable and non-diary probiotic alternatives to the Fiti probiotic yogurt in Eastern Africa. This is also the first study of its kind to provide preliminary evidence showing pulses as non-dairy alternatives to Fiti probiotic yogurt.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 15 December 2021

Liew-Phing Pui, Wen-Chian Tan, Ianne Kong and Choon-Hui Tan

This review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the…

202

Abstract

Purpose

This review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the crop are also elucidated.

Design/methodology/approach

This paper critically reviewed the physicochemical properties and applications of Bambara groundnuts from recent literature.

Findings

Bambara groundnut (Vigna subterranea) is a drought-tolerant crop from West Africa that contains not only carbohydrates and fats but is also high in protein. The cultivars of Bambara groundnut can be distinguished by the colours of seeds, which range from red, blue-eye, brown and black-eye. Bambara groundnuts contain carbohydrate (57–67%), protein (15–25%), fat (4–8%), fibre (1.4–1.5%) and ash (2.9–4%). As a percentage of protein, the essential amino acids, lysine, methionine and cysteine are relatively high in Bambara groundnuts. Meanwhile, linoleic, palmitic and linolenic acids are the fatty acids present in this crop.

Practical implications

Several studies have shown that Bambara groundnuts can be used as fat substitutes, emulsifiers, water binders, bulking agents and thickeners due to its water and oil absorption properties, gelling, pasting, emulsifying and foaming abilities. Bambara groundnuts are used in the development of many intermediate or final products like flour blend, cookies, bread and fermented milk. It has a positive impact on the overall proximate, functional, mineral and amino acid profiles of the food products.

Originality/value

Despite its high nutrient density, Bambara groundnuts are an underutilised legume due to unavailability and lack of knowledge among consumers on its benefits. There is a need to promote the use of Bambara groundnuts as a future food.

Details

British Food Journal, vol. 124 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 15 March 2021

Samson A. Oyeyinka, Aminat O. Abdulsalam, Amina M. Ahmed El-Imam, Adewumi T. Oyeyinka, Omotola Folake Olagunju, Fausat L. Kolawole, Abimbola K. Arise, Emmanuel O. Adedeji and Patrick B. Njobeh

Bambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties…

572

Abstract

Purpose

Bambara groundnut is a hard-to-cook grain and this has limited its utilisation to some extent. However, the grain is a good source of phytochemicals with antioxidant properties. This study investigated the total phenol content, antioxidant, anti-inflammatory and anti-microbial potentials of hot-water extract of four Bambara groundnuts differentiated by their seed coats (cream, black, maroon and brown).

Design/methodology/approach

Bambara grains were heated in water at a ratio 1:20 (w/v) and the grains brought to boiling in a controlled water bath. As soon as boiling started, the temperature was reduced to 90 °C to reduce the evaporation rate. The extracts were withdrawn within 30 min, which was chosen from a preliminary study where beyond this time, the extract was drying off and the amount of solution obtained was not sufficient for the initial run. Grain colour and composition and antioxidant, antimicrobial and anti-inflammatory properties of the extract were determined using standard methods.

Findings

Protein (20.57–26.31%) and carbohydrate (55.43–61.09%) were the major components of the grain. Grain type and boiling time generally affected the total phenolic content of the extract. Cream Bambara displayed substantially lower total phenolic content at all boiling times compared with the maroon, brown and black Bambara groundnuts. The total flavonoid contents and total phenolic contents of the Bambara groundnut extracts were dependent on the boiling time and type of grain. The extracts showed no activity against Candida albicans, but the maroon coat Bambara demonstrated a peak inhibition of 6.00 mm against Escherichia coli. The total phenolic, flavonoid contents and the antioxidant properties of the grains generally followed the order Maroon > Black > Brown.

Originality/value

This study has demonstrated the possibility of promoting the use of Bambara groundnut beyond the current level of usage by using simple processing method of boiling to extract phytochemicals with medicinal properties.

Details

British Food Journal, vol. 123 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 30 August 2023

William Obeng-Amponsah and Erasmus Owusu

This study examines the effect of foreign direct investment (FDI) on employment and economic growth in Ghana and examines the role of technology in these relationships.

318

Abstract

Purpose

This study examines the effect of foreign direct investment (FDI) on employment and economic growth in Ghana and examines the role of technology in these relationships.

Design/methodology/approach

This study applied the autoregressive distributed lag (ARDL) bounds testing approach to cointegration and Granger causality tests to data from 1995 to 2017.

Findings

Based on the empirical analysis, the key findings are as follows: FDI does not affect economic growth or employment in Ghana. However, technology moderates the relationship between FDI and economic growth and FDI and employment in the short run. The study also finds that technology exerts a positive effect on economic growth in both short and long run, whereas trade has a significantly negative effect on economic growth in Ghana.

Research limitations/implications

The greatest constraint that faced the authors is the nonavailability of data,.

Practical implications

The transfer of technology agreement enshrined in the GIPC Act should be made more robust and unambiguous, to make it a strict requirement for MNEs to be allowed to operate in Ghana. This increases Ghana's gains from FDI inflow.

Social implications

The GIPC should tighten its monitoring regime so that MNEs do not exceed their expatriate employment quotas. This will ease the burden of unemployment among the youth in Ghana.

Originality/value

This study adds a new dimension to the literature on the impact of FDI on emerging economies by examining the role of technology in the association between FDI and growth, and FDI and employment.

Details

International Journal of Emerging Markets, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1746-8809

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Book part
Publication date: 13 July 2020

Abeer Salem

This chapter suggests a perspective on dealing with the future as dealing with uncertainty, which necessitates an alteration of the current learning paradigm and the adoption of a…

Abstract

This chapter suggests a perspective on dealing with the future as dealing with uncertainty, which necessitates an alteration of the current learning paradigm and the adoption of a model that, not only accommodates, but also anticipates and embraces diversity, variety, and differences in knowledge. It calls for a model that moves beyond pre-determined content and learned solutions to seeding creativity and cultivating improvization. It approaches education as lifelong learning, as necessarily transformative, creative and authentic. It posits that dealing with the uncertainties of the future requires the acquisition of skills of mitigation and improvization that anticipate, not only mitigate; but to acquire the ability to see and create opportunities out of uncertainty. It endeavors to explore the ways by which higher education can address the need for facing the uncertainties of the future and the complexity of the sustainability challenges.

Details

Introduction to Sustainable Development Leadership and Strategies in Higher Education
Type: Book
ISBN: 978-1-78973-648-9

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Book part
Publication date: 12 February 2025

Agnieszka Majewska and Sebastian Majewski

Purpose: Fintech, as part of technological innovation, has evolved from a small industry trend to the main force transforming the financial environment over the past 10 years. In…

Abstract

Purpose: Fintech, as part of technological innovation, has evolved from a small industry trend to the main force transforming the financial environment over the past 10 years. In the beginning, it was associated with small start-ups and garage companies focused on bringing new original products and services to the market to improve people’s lives. The definition of financial innovation is not as simple as it might seem because it aims at changes in the whole financial sector. Therefore, it includes online and mobile banking, digital payments, cryptocurrency and blockchain, insurtech, neobanks, wealthtech, and artificial intelligence. The aim of this article is to present the role of financial innovation in the processes of change in the global economy for sustainable development.

Methodology: To underline the importance of ongoing changes, trends in fintech subsectors are described using statistical tools. The statistical analysis will be carried out both for time series and for geographical areas, showing the regions with the strongest and weakest positions in the implementation of fintech.

Implications: The classification of financial technologies, with their complicated linkages and relations with other industries, will be a background of the research. In addition, an attempt will be made to diagnose the future of technological processes in the financial sector, with potential consequences for the sustainable development of countries.

Details

Green Wealth: Navigating towards a Sustainable Future
Type: Book
ISBN: 978-1-83662-218-5

Keywords

Available. Content available
Book part
Publication date: 18 August 2017

Abstract

Details

Breaking the Zero-Sum Game
Type: Book
ISBN: 978-1-78743-186-7

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