K.B. Filli, I. Nkama, V.A. Jideani and I.U. Ibok
Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in…
Abstract
Purpose
Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures.
Design/methodology/approach
The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet‐soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates.
Findings
The models showed R2=0.863, 0.825, 0.898 and 0.741 for hydration power (HP), effect of quantity of water on swell volume (EQWSV), wettability (WTBLTY) and viscosity respectively indicating that the model was a good fit and could be used to navigate the design space. The result indicates that increasing the level of soybean flour resulted in decreased HP of fura extrudates. The overall acceptability sensory scores show that the fura extrudate design point 11 representing 20 percent soybean, 16.6 percent feed moisture and 200rpm recorded the highest acceptability (7.25) with significant differences from the other extrudates in terms of colour, flavor, texture and overall acceptability.
Originality/value
The extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.
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Muhammed Adem, Sadik J.A., Admasu Worku and Satheesh Neela
This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a…
Abstract
Purpose
This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder.
Design/methodology/approach
A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food.
Findings
The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent.
Originality/value
Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.
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K.B. Filli and I. Nkama
The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with…
Abstract
Purpose
The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three‐grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to evaluate the influence of extrusion process' on products hydration properties.
Design/methodology/approach
Traditional methods of flour preparation were adopted. Extrusion was performed in a single‐screw Brabender Extruder.
Findings
The bulk density of traditional fura significantly differed from those of the extrudates (P<0.05). Extrudates exhibited instantization tendency, i.e. ability of easy preparation before eating without the usual rigorous labour involved in the traditional method. Pearl millet: cowpea fura (80:20) had the highest puff ratio of 4.71 while the pearl millet: groundnut (70:30) fura had the least puff ratio, 2.90. Samples with high fat content appear to have lower puff ratio. There were no significant differences in the wettabilities of extruded fura samples (P<0.05) at 280C with the exception of millet: groundnut (70:30) indicating differences (P<0.05) in wettabilities at 50oC. There were significant differences (P<0.05) in swelling capacities of fura products at each level of water added. The hydration power of extrudates varied significantly (P<0.05) for products both at 28o and 50oC; and 100 per cent fura extrudate had the highest hydration power value 63.92 at 28oC, while traditional fura had the least value, 15.80.
Originality/value
Extrusion cooking revealed good potential opportunities for the manufacture of commercial instant fura and the potential of better storage as a result of low moisture content.
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Neelam Yadav, Devinder Kaur, Ritika Malaviya, Pinki Saini and Saba Anjum
Iron deficiency anaemia and zinc deficiency are major public health problems across the globe. Cereals and pulses are important vegetarian source of minerals like zinc (Zn) and…
Abstract
Purpose
Iron deficiency anaemia and zinc deficiency are major public health problems across the globe. Cereals and pulses are important vegetarian source of minerals like zinc (Zn) and iron (Fe), however, poor digestibility impairs proper availability of micro minerals in the body. Chickpea (Cicer arietinum L.) and cowpea (Vigna unguiculata L. Walp) were selected for study as they are important pulse crops consumed worldwide. Therefore, in order to remove antinutrients and enhance bioavailability of nutrients in chickpea and cowpea, extrusion cooking was selected as a technology and its impact was studied by an in vitro method. The paper aims to discuss this issue.
Design/methodology/approach
Four chickpea cultivars, two desi (K 850 and PUSA 362) and two kabuli (PUSA 1108 and PUSA 1053) and one cowpea (Gomati) cultivars were selected for the study. Pulses were processed in a laboratory using a single screw food extruder. Raw and extruded pulses were analysed for antinutrients content, micronutrients content (Fe, Zn) and their bioavailability.
Findings
Extrusion cooking significantly decreased phytate in all cultivars of chick pea and cowpea with highest reduction (72.92 per cent) in PUSA 362; similarly, tannin and trypsin inhibitor decreased by 87.5 and 71.54 per cent, respectively, in Gomati cultivar of cowpea. All cultivars showed significant increase in protein digestibility. Iron bioavailability in all samples enhanced significantly; however, only 50 per cent cultivars (K 850, PUSA 362 and PUSA 1108) showed improvement in Zn bioavailability.
Originality/value
The present research therefore brought the outcome as an enhanced in vitro protein digestibility and bioavailability of micro mineral and protein in certain pulses having minimized antinutrients. Therefore, it is concluded that extrusion cooking is an effective tool in enhancing protein and micro mineral bioavailability.
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Edgar Chambers IV, Curtis Maughan, Natarajan Padmanabhan, Sajid Alavi and Akinbode Adedji
Evaluations of food aid products such as corn soy blend (CSB) suggest that higher nutrient-dense weaning foods are needed. CSB at 20 per cent solids was suggested, but it is too…
Abstract
Purpose
Evaluations of food aid products such as corn soy blend (CSB) suggest that higher nutrient-dense weaning foods are needed. CSB at 20 per cent solids was suggested, but it is too thick for weaning use. The purpose of this paper is to examine if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a widely used fortified blended food (FBF).
Design/methodology/approach
A 2×2 factorial design of grain (corn or sorghum) and extrusion pressure (low or high) was used to produce fortified extruded CSB and sorghum soy blend (SSB) that match new nutritional recommendations at 20 per cent solids. A control CSB sample was also produced. Porridge was made and a descriptive panel measured sensory properties and a Bostwick Consistometer determined viscosity.
Findings
Control CSB was thicker, lumpier, and stickier than the extruded samples. Sorghum samples had more sorghum flavour and corn samples had more corn flavour, but generally other flavour characteristics differed only slightly from the control product. None of the samples were as thin as recommended for infant swallowing, but the extruded sorghum samples were less viscous than other samples.
Originality/value
Nutrient-dense FBFs at high solids content have been recommended but not yet well tested. This paper provides a sensory examination of high solids FBFs with the potential for use as supplementary foods for infants and children.
Ian Fillis, Kim Lehman and Mark Wickham
The purpose of this paper is to assess the notion of art as a product. This paper develops a detailed understanding of how established visual artists engage with the notion in…
Abstract
Purpose
The purpose of this paper is to assess the notion of art as a product. This paper develops a detailed understanding of how established visual artists engage with the notion in their art making and market interactions, drawing insight from the longitudinal debate on the essence of art, including its connection with entrepreneurial marketing.
Design/methodology/approach
The authors uses a conceptual framework involving artists’ and other stakeholders’ philosophical positions, artists’ career stages, reputation (including branding), market associations and the forms of value generated by artists and consumers to help shape their qualitative research design involving in-depth interviews with 16 established Australian artists. NVivo software aided data analysis to improve theory building.
Findings
Market orientation, entrepreneurial market creation, co-creation, co-production activities and sharing value among interested stakeholders are important factors in viewing art as a commercial product. Sustainable value creation is also crucial. Key emergent themes were motivation to create, engagement with the market and artists’ attitudes towards art as a product. This paper identifies a fluidity in the relationship between an artist and their art.
Research limitations/implications
Co-creation, co-production and sharing value among interested stakeholders are important factors as are market orientation versus entrepreneurial market creation activities. Sustainable value creation is also crucial. Key emergent themes were motivation to create, engagement with the market and artists’ attitudes towards art as a product.
Practical implications
Established artists have made a conscious decision to engage, or otherwise with the marketplace. This research uncovers the merits of adopting a product approach in engaging with the market and artist centred creation which avoids marketplace interaction.
Originality/value
This research has the potential to contribute to policy decision-making in the sector and in stimulating future comparative research. There are wider implications for the cultural and creative industries where entrepreneurial market creation can stimulate creativity and innovation.
Previous work by the author has focused on examining the limitations of the marketing concept and its associated frameworks, processes and prescriptions focusing on a planned…
Abstract
Previous work by the author has focused on examining the limitations of the marketing concept and its associated frameworks, processes and prescriptions focusing on a planned, strategic, linear, lower risk future for the firm. Emerging research has shown that such frameworks are now dated, despite being continually taught at business schools. Recent research at the interface between Marketing and Entrepreneurship has shown that, as a result of the inadequacies identified, there is hope for the entrepreneurial marketer (practitioner and academician alike) through the generation of alternative perspectives, and ultimately the formation of competing paradigms of marketing enquiry. Small firm marketing research shows that theories of networking, creativity, opportunity recognition and word of mouth marketing are much more valid in terms of their explanation and understanding of how such a firm behaves, rather than to endeavour to fit the square pegs of traditional marketing theory into the dynamic holes of the smaller firm operating environment. Drawing on alternative methodologies from outside the realms of marketing, this paper presents some thoughts on the merits of embracing the philosophy of researchers and practitioners in the arts and other creative fields in order to reach a more valid understanding of smaller firm behaviour.
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Smart card-based E-payment systems are receiving increasing attention as the number of implementations is witnessed on the rise globally. Understanding of user adoption behavior…
Abstract
Smart card-based E-payment systems are receiving increasing attention as the number of implementations is witnessed on the rise globally. Understanding of user adoption behavior of E-payment systems that employ smart card technology becomes a research area that is of particular value and interest to both IS researchers and professionals. However, research interest focuses mostly on why a smart card-based E-payment system results in a failure or how the system could have grown into a success. This signals the fact that researchers have not had much opportunity to critically review a smart card-based E-payment system that has gained wide support and overcome the hurdle of critical mass adoption. The Octopus in Hong Kong has provided a rare opportunity for investigating smart card-based E-payment system because of its unprecedented success. This research seeks to thoroughly analyze the Octopus from technology adoption behavior perspectives.
Cultural impacts on adoption behavior are one of the key areas that this research posits to investigate. Since the present research is conducted in Hong Kong where a majority of population is Chinese ethnicity and yet is westernized in a number of aspects, assuming that users in Hong Kong are characterized by eastern or western culture is less useful. Explicit cultural characteristics at individual level are tapped into here instead of applying generalization of cultural beliefs to users to more accurately reflect cultural bias. In this vein, the technology acceptance model (TAM) is adapted, extended, and tested for its applicability cross-culturally in Hong Kong on the Octopus. Four cultural dimensions developed by Hofstede are included in this study, namely uncertainty avoidance, masculinity, individualism, and Confucian Dynamism (long-term orientation), to explore their influence on usage behavior through the mediation of perceived usefulness.
TAM is also integrated with the innovation diffusion theory (IDT) to borrow two constructs in relation to innovative characteristics, namely relative advantage and compatibility, in order to enhance the explanatory power of the proposed research model. Besides, the normative accountability of the research model is strengthened by embracing two social influences, namely subjective norm and image. As the last antecedent to perceived usefulness, prior experience serves to bring in the time variation factor to allow level of prior experience to exert both direct and moderating effects on perceived usefulness.
The resulting research model is analyzed by partial least squares (PLS)-based Structural Equation Modeling (SEM) approach. The research findings reveal that all cultural dimensions demonstrate direct effect on perceived usefulness though the influence of uncertainty avoidance is found marginally significant. Other constructs on innovative characteristics and social influences are validated to be significant as hypothesized. Prior experience does indeed significantly moderate the two influences that perceived usefulness receives from relative advantage and compatibility, respectively. The research model has demonstrated convincing explanatory power and so may be employed for further studies in other contexts. In particular, cultural effects play a key role in contributing to the uniqueness of the model, enabling it to be an effective tool to help critically understand increasingly internationalized IS system development and implementation efforts. This research also suggests several practical implications in view of the findings that could better inform managerial decisions for designing, implementing, or promoting smart card-based E-payment system.
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Ian Fillis and Boram Lee
The purpose of this research is to focus on the internationalisation process and experiences of Korean theatre companies. Factors investigated include cultural issues impinging on…
Abstract
Purpose
The purpose of this research is to focus on the internationalisation process and experiences of Korean theatre companies. Factors investigated include cultural issues impinging on production values and the roles of entrepreneurial thinking and creativity. An analysis of impacting barriers on performing arts internationalisation is also carried out.
Design/methodology/approach
A case study approach was used to investigate the performance and internationalisation activities of five Korean theatre companies that participated in the Edinburgh Festival Fringe.
Findings
The exporting of Korean cultural products contributes markedly to the perception and understanding of Korea. Small theatre companies with a tolerance of risk‐taking, together with competencies in creativity and entrepreneurial thinking, can help to minimise the effect of unforeseen problems experienced during the internationalisation of theatre productions.
Research limitations/implications
The in‐depth case study approach adopted here has resulted in the uncovering of data that would not have been unveiled through questionnaire analysis alone. The findings can, however, contribute to future large‐scale surveys of the arts industry.
Practical implications
The issues identified in this study are also relevant for other forms of internationalising artistic productions. The successful combination of artistic ability and the implementation of entrepreneurial competencies, together with the creative use of limited resources, serve as competitive advantages for the arts organisation.
Originality/value
This research promotes a cross‐disciplinary approach to arts marketing in general by encouraging the interrogation of fields such as entrepreneurship, small business marketing and internationalisation research.