Teaching Staff Self-efficacy and Exercise Behaviour in Tertiary Institutions in Southwest, Nigeria

Health challenges and general wellness could arise due to non-indulgence in physical exercises. Teaching staff job schedules of teaching, research and supervision predispose them to life of less indulgence in strenuous physical exercises. The self-belief that they may not be able to improve on the regimented lifestyles occasioned by their job schedules is the root cause of this sedentary lifestyle. This study therefore sought to determine teaching staff self-efficacy and exercise behaviour in tertiary institutions in Southwestern Nigeria. Self-efficacy scale r = 0.63 and exercise behaviour scale r = 0.61 were used to collect data from one thousand five hundred and thirty-six (1536) teaching staff. It was observed that self-efficacy significantly predicted the exercise behaviour of the teaching staff of tertiary institutions. It was therefore, recommended that considering the sedentary lifestyle of these teaching staffs’, the tertiary institutions authorities should provide good quality facilities, equipment and recreational programmes for the enjoyment values of their teaching staffs. Keywords: Teaching staff, Self-efficacy, Exercise behaviour, Tertiary institutions, Southwestern Nigeri

Mapping the Interaction Domain of NSP4 With the Caveolin Chaperon Complex Components

Rotaviruses are a leading cause of gastroenteritis in children worldwide. Rotavirus non-structural protein 4 (NSP4), a protein coded for by the viral genome, is known to play a key role in viral production and has been found to be able to escape the cell without being part of the virus. Being highly communicable, rotaviruses are transmitted fecal-orally, and in food and water. Symptoms accompanying disease include fever, vomiting and diarrhea, resulting in dehydration and the loss of electrolytes in the absence of hydrating fluids. Non-structural protein 4 (NSP4), encoded by the viral genome segment 10, is known to contribute to this pathogenicity as a viral enterotoxin, causing secretory diarrhea in the absence of histological alterations. NSP4 has recently been shown to traffic from the ER to the plasma membrane (PM) and to subsequently exit the cell. Discerning how NSP4 traffics to the PM and released is a focus of the laboratory. To date, several domains have been mapped to the C-terminus of NSP4. This study has begun to elucidate the transport domain responsible for transport of NSP4 to the PM. Using this knowledge, more effective therapeutics and vaccines can be developed

Evaluation of meat quality of weaned rabbits administered different concentrations of probiotic strain (Saccharomyces boulardii)

The meat quality and sensory properties of weaned rabbits administered different concentrations/cell count of probiotic Saccharomyces boulardii (flora norm) were investigated. A total of 36 mixed breeds of rabbits were randomly divided to four treatments with three replicates and three rabbits per replicate. The weaned rabbits were fed the same diet. Treatments T1, T2, T3 and T4 had zero (0) concentration/cell count of probiotic, 1ml each of 160 x106 it is%1.6 x 108 cfu/ml concentration of probiotic, 1 ml each of 80 x106 cfu/ml =8.0 x 107 cfu/ml of probiotic and 1 ml each of 40 x 106 cfu/ml concentration of probiotic, respectively. The administration of the probiotic was done once every 14 days. Results obtained showed that there was no significant difference in moisture and crude protein content of meat from rabbits while ether extract differed significantly (P0.05) influenced by concentrations of probiotics while pH and thermal shortening were significantly (P<0.05) influenced. All the sensory parameters measured were significantly (P<0.05) different. It was found that oral administration of probiotic Saccharomyces boulardii (flora norm) at 4 mg/ml 80 x 106 cfu/ml concentration improved meat qualities and overall acceptability of rabbit meat

Proximate, Functional and Pasting Properties of Cassava Starch and Mushroom (Pleurotus Pulmonarius) Flour Blends

Abstract Our interest in this study is the production of cassava starch and mushroom (Pleurotus pulmonaris) composite blends for the purpose of edible film production. Therefore the determination of the proximate, functional and pasting properties is points of interest. Composite flour blends was prepared from Cassava starch (CS) and mushroom Pleurotus pulmonarius (MS) to obtain flour blends of cassava starch: mushroom (P. pulmonarius) flour; CS:MS 100:00, 90:10, 80:20, 70:30 and 60:40. The proximate, functional and pasting properties were determined using standard procedures and 100% cassava starch was used as control. The proximate analysis ranged from 8.79 to 9.35%, 0.55 to 26.23%, 0.34 to 2.01%, 0.32 to 8.24% and 0.10 to 17.86% for moisture, protein, fat and ash respectively while Carbohydrate ranged from 36.31 to 89.62%, amylose contents 18.47 to 25.35% and energy value ranged from 268.23 to 363.73Kcal. There were significant (p≤ 0.05) differences in the water absorption capacity, swelling power and solubility measured at various temperatures. The peak and trough viscosity ranged from 161.95 to 244.91RVU and 100.36 to 175.61 with the lowest value at CS:MS 60:40% and CS:MS100:00% as the highest

CRISIS MANAGEMENT IN SPORTS AND SPORTS DEVELOPMENT

Sports have become a good source of livelihood and entertainment. From time-to-time sports organizations witness violent and non-violent situations which define crisis. Violence can be internally or externally and poses a serious obstacle to effective sports management around the globe. The impact of violence in sports is really capable of inducing severe consequences or even disaster if inappropriate strategic moves are made or adopted, planned or devised. Many persons lost their source of livelihood as a result of the crisis in sports. The issue of how sports organizations can develop and maintain the good performance of participants when faced with crisis situations has largely remained underexplored. This paper, therefore, reviews the concept of crisis, sports crisis, crisis management and sports development. The paper specifically discussed the causes and effects of the crisis on the operation of sports organizations, types of crisis management strategies and models. The paper further examined sports development in Nigeria and how it relates to crisis management in sports, since crisis management form the bedrock of peaceful co-existence between employers and employees in sports organizations and even the society at large, the paper recommends that the management of sports organizations should be pro-active in their crisis management plans in order to identify, resolve and adequately handle issues that are capable of destroying sports programmes among sports teams or clubs in the country.  Article visualizations

Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04–48.87 g/100 g, 182.77–201.65 mmol TEAC/100 g and 613.29–637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores

Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p ≤ 0.05) the protein (13.37–16.84 g/100 g), total dietary fiber, mineral constituents, resistant starch (7.19–9.87 g/100 g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p ≤ 0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity = 4.93%), protein (16.84/100 g) and starch digestibility (resistant starch = 9.87%), antioxidant (FRAP = 78.90 mg/GAE/100 g), and mineral contents (calcium = 195.28 mg/100 g), modified the pasting (peak viscosity = 90.34 RVU), thermal (peak temperature = 64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development

Impact of germination on the techno‐functional properties, nutritional composition, and health‐promoting compounds of brown rice and its products:a review

Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti‐nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health‐promoting properties, and techno‐functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti‐inflammatory, anti‐diabetic, anti‐obesity, anti‐cancer, and anti‐cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno‐functional properties of rice grains for diverse food applications and improved global nutrition and food safety

Comparative physico-chemical, functional and structural characteristics of winged bean [Psophocarpus tetragonolobus DC] and soybean [Glycine max.] protein isolates

The physicochemical (colour, bulk density, thermal properties, molecular sizes), functional (water and oil absorption, solubility, emulsifying and gelation properties) and secondary structural properties of winged bean isolate (W-ISO) were studied and compared with those of soybean isolate(S-ISO) as reference. Results showed that W-ISO and S-ISO had extraction rates of 32.23 and 37.52 g/100 g, respectively, with corresponding protein content of 81.68 and 85.69% (dry weight basis). W-ISO and S-ISO had denaturation temperature and enthalpy of 105.53 & 111.61 °C, and 3.77 & 3.30 J g-1, respectively. Both isolates showed comparable functional properties, but W-ISO had higher foaming and oil absorption properties whereas S-ISO had higher water absorption and surface hydrophobicity. FTIR spectroscopy showed that W-ISO is composed of 15.38% α-helices, 37.46% β-sheets, 31.67% turns and 15.38% disordered secondary structures whereas S-ISO had 15.46% α-helices, 46.15% β-sheets, 30.78% turns and 7.69% unordered components. In addition to being a potential food ingredient comparable to soybean isolate, winged bean isolate can also be employed in foods where high foam volume is essential

Metabolite signatures and distribution patterns of processed pasta from fractionated whole wheat and Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry

This study investigated the metabolite signatures and distribution in cooked whole wheat pasta enriched with Bambara groundnut using gas chromatography high-resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Before pasta production, whole wheat grains were fractionated using mechanical sieves of different aperture sizes (112, 300, 350, and 500 µm) and each fraction was enriched with Bambara flour. A total of 45 volatile metabolites were found in the cooked pasta and classified into different metabolite groups of esters (18%), miscellaneous compounds (13%), fatty acids (9%), amides and amines (7%), aromatic compounds (7%), and pharmaceuticals (7%). Other metabolites found included ketones (4%), furans (4%), methyl ester (4%), phthalates and plasticizers (4%), phenolic compounds (4%), terpenes and triterpene (4%), alcohols (4%), benzene-related compounds (2%), monoacylglycerols (2%), phthalic acids (2%), surfactants (2%), and vitamins (2%). Similar (8) metabolites were observed across the four pasta samples using the Venn diagram to show the relationship between the samples, while pasta from sieve of particle size 350 and 300 µm showed higher numbers of unique metabolites, 8 and 7, respectively compared to pasta from sieve of particle size 112 µm (4) and 500 µm (3). The information from this study can be used as biomarkers for pasta enriched with pulses