Perception of Travel Agents Towards Amadeus And Galileo Global Distribution System

This study was conducted to assess the perception of travel agents towards Amadeus and Galileo Global Distribution System in some selected travel agencies in Lagos Island, Lagos state. Two hundred and forty-three (243) questionnaires were administered while two hundred and seven (207) were retrieved. The first hypothesis was tested using Pearson chi-square value which was less than 0.05 (p=0.000) thereby rejecting the null hypothesis which implies that there is a significant relationship between using Global Distribution System and Travel agencies. Result also reveals that the Pearson chi-square value of the second hypothesis is less than 0.05 (p=0.000) thereby rejecting the null hypothesis which implies that Global Distribution System contributes to the development of travel agencies. Therefore, Global Distribution System helps in the development of travel agencies. Other findings are; Amadeus Global Distribution System is used more than its counterpart Galileo Global Distribution System. Also, Global Distribution System has helped broaden staff knowledge towards reservation and hotel bookings. Based on these findings, it is hereby concluded that Global Distribution System Amadeus is quite prevalent and more used among the agents working with airlines; Global Distribution System Amadeus assumes the foremost position in relation to Galileo Global Distribution Systems, primarily due to the evolution of software that is tailored specially to meet the desires of individual users, allowing the availability and exchange of quality information to enormous number of users, thus linking tourism related companies in the global networks.

The effect of processing parameters on the functional and pasting properties of breadfruit (Artocarpus Altilis) “elubo” flour

Breadfruit (Artocarpus altilis) elubo was produced using various processing parameters. A second order Box-Benhken Response Surface Design was adopted in designing the experiment which generated 17 runs on selected process parameters, including parboiling temperature (30, 50 and 60 °C), parboiling time (90, 120 and 150 min), and steeping time (6, 12 and 18 hrs) on the functional and pasting properties (bulk density, water absorption capacity, swelling power, solubility, dispersibility, and pasting characteristics) of the elubo. At high parboiling temperature and time there was an increase in bulk density, water absorption, and swelling power of the BE, while the increase in parboiling temperature and steeping time led to a decrease in peak and final viscosity. The generated models were adequately explained as their adjusted regression coefficients (Adjusted R2) were between 0.56 and 0.99, this revealed that R2 gave a good (5075%) explanation of the model. BE can be produced at an optimum condition of 60 °C, 133 min, and 10 hrs for parboiling temperature, time and steeping time, respectively, based on the desirability concept of 0.80

Extent of Microbial Contamination of Refined and Unrefined Vegetable oils sold in South-west Nigeria

Oils constitute a major source of plant-based protein. A major limitation to optimal oil consumption in sub-tropical region is fungal infestation and consequent mycotoxin contamination. Ten refined and eight unrefined vegetable oils were randomly purchase from open markets and screened for microbial contamination using standard microbial procedures. Twenty six fungi isolates were obtained from the vegetable oil samples, the isolates were identified as Aspergillus fumigatus (43.0%), Mucor (17.9%), Saccharomyces cerevisiae (10.7%), Aspergillus niger (7.1%), Aspergillus flavus (7.1%), Penicillium spp (7.1%), Aspergillus oryzae (3.6%), Mucor (17.9%) and Rhizopus spp (3.6%). Five out of the ten refined vegetable oil samples had no fungal contamination. A. flavus and A. oryzae were absent in all the refined oil samples while A. niger was absent in all the unrefined oil samples. Isolation of mycotoxigenic fungi such as Aspergillus spp. is of vital importance in the food industry. Education and training of processors and consumers is recommended