The Impact of Coporate Website on Dissemination of Research Information Among Stakeholders in Nigeria

This study accesses the influence of an official website as one that has been licensed by using an authority to signify itself or its houses online. Individuals, companies, governments, and different organizations can be such an authority. An internet portal is a web-based platform that gives employees, clients and suppliers with a single get right of entry to factor to information.8 A web portal can be used to supply the consumer with customized data such as employee training, protection manuals or a customer profile. A web portal can additionally be used to beautify the collaboration of information and improve the way employees, customers and suppliers interact with your commercial enterprise [7]. There are couple of reasons why an MSMEs will seem toward net portal development. This study was once made in two classes of lookup institutes: Health institutes and economic/social institutes. Comparison figures point out that there is no sizable difference in phrases of presence of a respectable website of Health Institutes and Economic/social institutes. Health Institutes have extra capability to diffuse their improvements to public than Economic/social institutes, using their website as a verbal exchange device of lookup findings dissemination. The comparisons of use of professional website, goal audiences were carried out as well as reliability check in percentages to allow conclusive results

Physico-Functional Characterization of Flour and Protein Isolates from Nigeria Cultivated Solojo Cowpea [Vigna unguiculata (L.) WALP]

Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp), to assess their potential use in the food industry. Functional properties were analysed which include Moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and dry matter which were in the range of 9.15-9.83, 26.53-29.00, 2.50-3.99, 2.95-3.22, 4.24-4.80, 50.95-53.98 and 90.17-90.85% respectively. Bulk density ranged between 0.69 and 0.80 g/dm3. Water and oil absorption capacities ranged between 1.89 and 2.15, and 1.95 and 2.31 ml/g, respectively. Swelling power had values varying from 265 to 268% while foam capacity varied from 10.00 to 21.00 ml. The effect of ionic strength on foaming capacity (FC) and stability (FS) of the protein isolates using standard methods was carried out. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. The results indicate that the two varieties of cowpea have great potential as functional agents in the food industry