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Article
Publication date: 12 September 2008

B.A. Akinwande, B.I.O. Ade‐Omowaye, S.A. Olaniyan and O.O. Akintaro

This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.

697

Abstract

Purpose

This study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.

Design/methodology/approach

Preparation of biscuit was done using soy‐cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control.

Findings

Chemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability.

Originality/value

The findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein‐energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein‐energy malnutrition, thereby promoting good health, labour productivity and mental development.

Details

Nutrition & Food Science, vol. 38 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 4 July 2017

Yetunde Abosede Zaid

This study examines the level of awareness about high blood pressure and the role of librarians in the dissemination of health information among residents in Lagos State, Nigeria.

544

Abstract

Purpose

This study examines the level of awareness about high blood pressure and the role of librarians in the dissemination of health information among residents in Lagos State, Nigeria.

Design/methodology/approach

The population comprised high blood pressure patients at the University of Lagos Teaching Hospital in Lagos State, Nigeria. A sample of 900 patients was taken from the existing population of high blood pressure patients comprising male and female aged 15-55 years and above. Data for the study were collected through the use of a structured questionnaire. Few in-depth interviews were also conducted to enrich the data from the structured questionnaire. Some descriptive statistical techniques were used to analyze the data obtained from the structured questionnaire, while the data obtained from the in-depth interviews were subjected to content analysis.

Findings

The findings revealed that awareness about high blood pressure was generally low among the study population. It was also discovered that the librarians working in the medical and public libraries in Lagos State provided information services to members of the communities. However, the librarians affirmed that their role in the dissemination of information to the public was inadequate.

Research limitations/implications

The study was limited to the high blood pressure patients at the Lagos State University Teaching Hospital, while the patients attending other hospitals in Lagos State were not included as a result of time factor and lack of funding for the research. The views of the excluded category of patients on the level of awareness of high blood pressure may vary.

Originality/value

Good health is the bedrock of human development, and awareness is the first step in the battle against the scourge of ill-health. Recognizing the need for increased level of awareness and the value of disseminating useful information are vital to patients in the management of high blood pressure.

Details

Library Review, vol. 66 no. 4/5
Type: Research Article
ISSN: 0024-2535

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Article
Publication date: 5 July 2022

Sashi Rekha Balakrishnan, Vasanthi Soundararajan and Satyanarayana Parayitam

As teachers are considered “knowledge workers,” the present study explores teacher performance in schools. A particular emphasis is given to assessing the performance of female…

455

Abstract

Purpose

As teachers are considered “knowledge workers,” the present study explores teacher performance in schools. A particular emphasis is given to assessing the performance of female teachers in the rural part of South India.

Design/methodology/approach

After collecting data from 563 female teachers from four blocks in Nilgiris District (Ooty, Kotagiri, Coonoor and Gudalur) consisting of 37 government schools in the southern part of India, all the female teachers were surveyed, and the data were analyzed after checking the instrument's psychometric properties by performing confirmatory factor analysis. Hierarchical regression was employed to test the hypotheses.

Findings

The findings revealed that (1) empowerment, organizational communication and work–life balance (WLB) and recognition and rewards are positively and significantly related to teacher performance; (2) recognition and rewards moderate the relationship between (a) empowerment and performance, (b) organizational communication and performance, (c) WLB and performance, (d) organizational culture and performance and (e) quality of work-life (QWL) and performance.

Research limitations/implications

As with any survey research, common method bias and social desirability bias may be potential limitations. However, proper care is taken to minimize these biases. The findings from this study contribute to the growing literature on education and training. In addition, the study highlights the importance of creating a climate for empowerment, recognition and rewards to foster teacher performance.

Practical implications

The study helps administrators and policymakers to understand the antecedents of teacher performance and take necessary steps to motivate the teachers for superior performance.

Originality/value

The conceptual model the authors developed and tested is, according to the authors' knowledge, the first of the model's kind. A clear understanding of the predictors of teacher performance may guide the administrators and teaches in fostering performance in schools. The exclusive focus on female teachers is considered in this study because of the several problems the female teachers encounter in rural areas. Despite the disadvantages, female teachers perform well and contribute to students and the country as a whole.

Details

International Journal of Educational Management, vol. 36 no. 6
Type: Research Article
ISSN: 0951-354X

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Article
Publication date: 15 November 2022

Samuel Ayofemi Olalekan Adeyeye, Olusola Timothy Bolaji, T.A. Abegunde, Helen O. Emun and Rasheed Adesina Oyenubi

The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute.

206

Abstract

Purpose

The purpose of this study is to evaluate the quality and sensory properties of cookies produced from wheat flour using avocado puree as fat substitute.

Design/methodology/approach

Cookies were produced from wheat flour using avocado puree as fat substitute in ratio 0%, 25%, 50%, 75% and 100%, respectively. The formulation of margarine and avocado puree blends was done by using D-Optimal Mixture Design. In all, 20 samples were produced from each substitution level and analyses were done in triplicates to obtain mean values using standard methods. Means were separated by Duncan’s multiple range test, and significances were accepted at less than 5% confidence level (p < 0.05). Proximate and functional analyses were conducted on the flour samples, while cookie samples were subjected to proximate and sensory analyses.

Findings

The results of this study revealed that the values of loose bulk density, packed bulk density, oil absorption density, water absorption capacity, swelling power, solubility and dispersibility of the flours at p < 0.05 are 0.3–0.4 g/ml, 0.5–0.7 g/ml, 16.9%–94.0%, 39.7%–80.6%, 461.2%–618.2%, 6.0%–29.8% and 69.0%–82.8%, respectively. The moisture, protein, fat, total dietary fiber, total ash and carbohydrate contents of the cookies at p < 0.05 are 3.6%–16.7%, 6.5%–9.9%, 2.5%–19.2%, 1.7%–1.9%, 1.1%–3.0% and 65.0%–70.7%, respectively. The taste, color, crispiness, texture and overall acceptability of the cookies at p < 0.05 are 7.4–7.8, 6.9–7.5, 7.2–7.9, 7.3–7.7 and 7.4–8.3, respectively. The sensory scores showed that panelists preferred the taste, crispiness and texture of the cookies produced from wheat flour using avocado puree as fat substitute at varying proportion. The sensory characteristics of sample WF4 (100% avocado puree) were rated overall best in all the parameters tested followed by sample WF3 (75% avocado puree). Hence, this study established the possibility of producing cookies from wheat flour using avocado puree as fat substitute without a negative impact on the sensory characteristics and the consumers’ acceptability.

Practical implications

The cookies produced from this study are not meant for vegetarians because eggs were added in the formulations and recipes but could be valuable to ovo-vegetarians that may take food with eggs without restriction. The major challenge of this study was that avocados are very expensive in much of the world, so this is only suitable and viable where there is an excess of the fruit.

Originality/value

This study examined the use of avocado puree as fat substitute in cookie production. Effects of avocado puree on proximate composition and functionality of cookies produced from wheat flour were also determined. This approach was novel, and it will encourage the use of avocado for value-added in industrial food production.

Details

Nutrition & Food Science , vol. 53 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 15 June 2018

Dipika Agrahar-Murugkar, Shraddha Dwivedi, Preeti Dixit-Bajpai and Manoj Kumar

This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and…

533

Abstract

Purpose

This study aims to evaluate the effectiveness of substituting different concentrations of sesame, soy butter, dried moringa leaves and coconut powder on the physicochemical and sensory properties especially calcium and protein content of salted and sweet cookies.

Design/methodology/approach

Cookies were prepared by fortifying refined flour with sesame (T1 and T3) and soy butter (T2 and T4) and further fortified with dried moringa leaves (salted) and coconut (sweet). Linear programing was used to formulate percentage of major ingredients to yield maximum calcium and protein. Cookies were evaluated for physical, textural, colour, nutritional, functional and organoleptic properties and compared with refined flour cookies, C1 (salted) and C2 (sweet).

Findings

It was observed that fortification significantly decreased the hardness of the test cookies when compared with control. C2 cookies were observed to be the hardest (42.3 N), whereas T2 cookies were the softest (23.7 N). Nutritional and functional components of fortified (T) cookies were significantly (p = 0.01) higher than control (C) cookies, and within T cookies, salted cookies were more nutritious than sweet cookies. Cookies fortified with sesame and dried moringa leaves (T1) contained the highest protein (19 g), calcium (312 mg) and flavonoids (2.0 QE mg/100g) content. Scores on sensory acceptability revealed that T cookies were highly acceptable when compared to cookies for all sensory attributes tested.

Research limitations/implications

Incorporation of protein and mineral rich natural ingredients like sesame, soy butter, dried moringa leaves and coconut powder has improved the nutritional, functional and sensory properties especially calcium and protein content of salted and sweet cookies. There is tremendous scope for utilisation, commercialization of such plant-based nutrient dense ingredients in variety of food snacks, and this will ensure better nutritional security.

Originality/value

Fortification of biscuits with sesame, soy butter, dried moringa leaves and coconut powder resulted in to a superior quality of biscuits in terms of its protein, minerals specially calcium, flavonoid content and organoleptic acceptability. These protein and calcium rich biscuits may help in solving many nutritional deficiencies and can add variety to the bakery industry.

Details

Nutrition & Food Science, vol. 48 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 31 December 2021

Daniel E. Ufua, Ayodotun S. Ibidunni, Thanos Papadopoulos, Oluwatoyin A. Matthew, Rehmat Khatoon and Mayowa G. Agboola

This research focuses on the implementation of Just-in-Time (JIT) inventory management, drawing on a case study of a commercial livestock farm located in a swampy area of southern…

1873

Abstract

Purpose

This research focuses on the implementation of Just-in-Time (JIT) inventory management, drawing on a case study of a commercial livestock farm located in a swampy area of southern Nigeria.

Design/methodology/approach

The research adopts a qualitative approach. Interviews and workshops were used for data collection.

Findings

Findings from the study reveal that the commitment on the internal organisational members and skilful collaboration with supply chain partners are required for effective use of JIT, especially in an odd contextual situation such as the case in this study. This also justifies the embraced of additional cost of securing JIT inventory management practices such as the situation in the case study organisation that could not allow conventional inventory management.

Originality/value

It is suggested for further research to consider the topic from a mixed method approach as well as extend the focus on the possibility of legal regulations and government support to exceptional operational practices among organisations, especially those in the context of the food production sector, where this research was based.

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Article
Publication date: 26 July 2022

Innocent Otache, Ifeoma Jeraldine Echukwu, Kadiri Umar, Acho Yunusa and Samson Audu

Drawing upon stewardship and resource-based view theories, the purpose of this study is to empirically examine the impacts of management committee effectiveness (MCE), member…

268

Abstract

Purpose

Drawing upon stewardship and resource-based view theories, the purpose of this study is to empirically examine the impacts of management committee effectiveness (MCE), member economic participation (MEP), innovation (INNOV) and internal control systems (ICS) on the performance of employee-based savings and credit cooperatives (SACCOs) in Nigeria.

Design/methodology/approach

This study adopted a survey research design. Thus, a structured questionnaire was used to collect data from a sample of 295 members of six employee-based SACCOs in Nigeria. To test the study hypotheses, partial least squares structural equation modelling (PLS-SEM), through SmartPLS version 2, was used.

Findings

The results show that MCE, MEP, INNOV and ICS have significant positive links with the performance of employee-based SACCOs. Further analysis reveals that MCE has the greatest impact on performance, followed by MEP, ICS and INNOV, respectively.

Practical implications

The findings provide practical and managerial implications for members and management committees of employee-based SACCOs.

Originality/value

There is a paucity of studies on the impacts of MCE, MEP, INNOV and ICS on cooperative performance. This study contributes to the literature on cooperatives by demonstrating the positive impacts of MCE, MEP, INNOV and ICS on cooperative performance in a single study.

Details

Journal of Enterprising Communities: People and Places in the Global Economy, vol. 17 no. 6
Type: Research Article
ISSN: 1750-6204

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