An Assessment of Strengthening Minority Student Education Through Global Competence and Experiential Learning

Abstract A three-year study abroad training program with experiential learning opportunities was provided to students to better understand the processes that shape the global agricultural and environmental systems. Thirty-six students from Tuskegee University, Alabama, Delaware State University, Delaware, and Alabama A&M University, Alabama, were provided an opportunity to visit EARTH University and the Tropical Agricultural Research and Higher Education Center in Costa Rica; two well-known institutions for their hands-on training in sustainable agricultural and environmental systems. The students were involved in classroom discussions, case studies, and field activities under the supervision of specialists in solving real life problems. These exercises were in several areas of agriculture, environmental sustainability, and community engagement. Students were surveyed after the three-week program for each of three years, 2016-2018. In general, the students reported that they were positively impacted through their experiences, especially the multidimensional perspectives of problem solving, hands-on learning, global awareness, and community engagement. Keywords: Global Competence, Experiential Learning, Study Abroad Program, Minority Students, Agriculture and Related Science

Effect of organic acid pre-treatment on polyphenol oxidase induced browning and sensory quality of frozen yam chips

Yam Dioscorea spp suffers about 30% postharvest losses annually. Processing into convenience products such as yam chips prolong shelf life although the action of enzymes including polyphenol oxidase (PPO) and peroxidase (POD) may affect the quality if not precluded. Pre-treatment of cut yam with pH modifiers and antioxidants before storage could reduce enzymatic browning. In this study we investigated the effectiveness of ascorbic acid, citric acid and lime juice treatment and 5 weeks (w) of frozen storage in reducing browning in yam chips without affecting sensory quality. PPO and POD activity of freshly prepared yam chips pre-treated with citric acid, ascorbic acid or lime juice and stored frozen at -18 °C for 5 weeks was determined. The yam chips were fried and the moisture, oil content and colour determined. Consumer acceptability sensory evaluation was conducted for the week 0 and 5 of stored samples. POD activity was significantly reduced (50%) by treatment with citric acid after five-weeks of frozen storage while treatment with ascorbic acid and lime juice had no effect on the enzyme activity. There was no significant difference in lightness between the different treatments although treated samples differed significantly from the untreated. Moisture content of all samples were lower after storage while oil content of the various treatments was significantly different. Notwithstanding these differences, consumer acceptability was not different between the various treatment and storage periods. Pre-treated frozen yam chips have a good consumer acceptance and potential for commercial application. Developing this product will add value to yams and reduce huge postharvest losses