O.A. Ashaye, L.B. Taiwo, S.B. Fasoyiro and C.A. Akinnagbe
An investigation was carried out to evaluate the compositional and shelf‐life properties of soy‐yogurt using two starter cultures. Soy‐yogurt with 20 per cent starter culture was…
Abstract
An investigation was carried out to evaluate the compositional and shelf‐life properties of soy‐yogurt using two starter cultures. Soy‐yogurt with 20 per cent starter culture was significantly higher in protein (46.89 per cent), ash (0.21 per cent) and Na (2.02 per cent). As the days of storage increased there was a concomitant decrease in sensory scores with regard to colour, taste, flavour, texture and general acceptability in all the storage temperatures, with ambient having the least. Stability in sensory scores was noticeable towards the last two days. Soy‐yogurt samples kept under freezer temperature (– 18°C) kept better than fridge (± 7°C) and ambient temperature (± 27°C). Storage of soy‐yogurt at ambient temperature was very poor.
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L.B. Taiwo, J.A. Adediran, O.A. Ashaye, O.F. Odofin and A.J. Oyadoyin
Okro (Abelmoschus esculentus) was grown in the field and green house and fertilized with organic‐based fertilizer (OBF), organic and chemical fertilizers. Okro soups produced from…
Abstract
Okro (Abelmoschus esculentus) was grown in the field and green house and fertilized with organic‐based fertilizer (OBF), organic and chemical fertilizers. Okro soups produced from the okro fruits harvested from the various fertilizers treatments were subjected to sensory evaluation tests. Application of varying rates of organic fertilizers on the greenhouse okro plants showed that 10 tonnes per hectare of organic fertilizer led to significant increases in microbial activities in the root zone and it also gave the highest pod yield. In the sensory evaluation test of organically grown okro, panelists preferred organically grown okro soup to the chemically grown variant when they assessed the colour, taste, texture, flavour and drawness. Organically grown okro enjoyed more acceptability than tthe chemically grown. In the field trial,no significant effects of all the treatments were found on some growth parameters assessed. However, application of 5t/ha of OBF led to significant increases in the number of okro pods.
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This issue of Industrial Management is due to be published and to reach Members before the holding of the third Annual General Meeting of the Institute, notices about which will…
Abstract
This issue of Industrial Management is due to be published and to reach Members before the holding of the third Annual General Meeting of the Institute, notices about which will be with Members very shortly. The meeting is to be held at 5 p.m. on the 31st March in the Hertford Room of the Caledonian Hotel, St. Albans Road, Watford; and we urge that as many Members as can possibly attend, do so. In the event that this is impossible, then we draw attention to the proxy form included in the Report of the Management Committee and would earnestly ask that you sign and return this immediately. The hotel is to be found by using Exit No. 5 on the Ml. and following the signs for North Watford. Cross over the first set of lights; turn left at the roundabout into St. Albans Road; then proceed straight over the next seven sets of lights. The hotel is on the left‐hand side of the road before an underpass. It is stressed that Members do their very best either to attend, or, if this is impossible, ensure that the proxy forms are signed and returned immediately to The Red House, 37, The Broadway, Stanmore, Middlesex, HA7 4DJ.
Soya milk possesses dietetic properties, which include lower contents of saturated fat, cholesterol and lactose, and can reduce the risk of cardio vascular diseases. Partial…
Abstract
Purpose
Soya milk possesses dietetic properties, which include lower contents of saturated fat, cholesterol and lactose, and can reduce the risk of cardio vascular diseases. Partial substitution of milk solids with soya solids during the preparation of yoghurt further enhances its dietetic features.
Design/methodology/approach
Attempt has been made to highlight the nutritional and therapeutic properties of soya milk and its suitability for the manufacture of soyoghurt with enhanced dietetic properties. Basic steps for the manufacture of soyoghurt, such as preparation of soya milk base, addition of stabilizers, sweetening agents, starter cultures and flavors and storage stability of the finished products are described.
Findings
Soya solids in various forms such as soya milk, soya bean paste, soya protein concentrate and soya bean flour may be adopted during the manufacture of soyoghurt, but their concentration must be kept within the limits to sustaining the acceptability of the product. Problem of objectionable bean flavour and slower metabolic activity of starter cultures in soya milk can be solved with starter manipulation and introduction of sweetening agents and flavours.
Originality/value
Possession of nutritional and therapeutic qualities by soya beans have led to their exploitation for the manufacture of soyoghurt. Consumption of soyoghurt among health conscious people and allergic sufferers in search of meat replacer and dairy alternatives should be encouraged.
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Taiwo Adedeji, David G. Proverbs, Hong Xiao and Victor Oluwasina Oladokun
Despite the present focus on improving the resilience of homes to flooding in UK flood risk management policy and strategy, a general measurement framework for determining levels…
Abstract
Purpose
Despite the present focus on improving the resilience of homes to flooding in UK flood risk management policy and strategy, a general measurement framework for determining levels of flood resilience in UK homes does not exist. In light of this, the aim of this study was to develop a means to evaluate the levels of resilience in flood-prone homes from the perspective of homeowners'.
Design/methodology/approach
A quantitative research methodology was employed, with empirical data obtained through a postal survey of homeowners who had experienced flooding. The responses received were then analysed using a combination of statistical techniques including agreement/reliability tests and multiple regression to develop a model of flood resilience.
Findings
A predictive model was developed that allows the resilience of a property to be quantified and measured as perceived by homeowners. The findings indicate that the main factors found to influence the level of flood resilience were: property type (PT), presence of cellar/basement (C/B), property wall type (PWT), property ground floor type (PGFT), kitchen unit type (KU), flood experience (FE), flood source (FS) and flood risk level (FRL).
Practical implications
The resulting model provides unique insights into resilience levels to the benefit of a range of stakeholders including policy makers (such as Defra/Environment Agency), Local Authority flood teams, property professionals, housing associations and homeowners. As a result, homeowners will be in a better position to determine which interventions should be prioritised to ensure better flood protection.
Originality/value
This is the first study of its kind to have rigorously quantified the level of flood resilience for individual homes. This study has quantified the effectiveness of individual resilience measures to derive the first reliable means to measure the overall levels of resilience at the individual property level. This is regarded as a significant contribution to the study of flood risk management through the quantification of resilience within individual UK homes, enabling the prioritisation of interventions and the overall monitoring of resilience.
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Taiwo Aderemi and Fidelis Ogwumike
The primary motive of a minimum wage policy is to provide a wage floor for poorly paid workers and improve their welfare. In Nigeria, real minimum wage declined by 60 per cent…
Abstract
Purpose
The primary motive of a minimum wage policy is to provide a wage floor for poorly paid workers and improve their welfare. In Nigeria, real minimum wage declined by 60 per cent between 1974 and 2011, thus reducing the welfare of workers. The wage gap between low skilled and high skilled workers have also widened over the years in favour of the latter. There are concerns that the series of minimum wage increase in Nigeria may not be welfare-enhancing. The paper aims to discuss these issues.
Design/methodology/approach
This study examined the welfare effects of minimum wage increase in Nigeria using a computable general equilibrium model. The model was calibrated using a 2006 Social Accounting Matrix and four sets of scenarios (20, 35, 50 and 140 per cent wage increases), were simulated.
Findings
The findings show that employers substituted other labour categories for minimum wage workers. This increases the wage rates of other labour. The consumer price index also increased as firms partly pass-on increased labour cost to consumers. Generally, the simulations show that minimum wage policies worsen the welfare of its intended beneficiaries, due to negative impact on prices and employment.
Originality/value
This study deviates from existing studies on minimum wage in Nigeria, by providing a proper disaggregation of the labour market that represents the Nigerian economy. In this regard, the informal sector was accommodated and the potential impact of the minimum wage on this sector determined. It also adopted the equivalent variation welfare measure which incorporates price and consumption effects in measuring welfare.