VARIETAL CHARACTERIZATION OF THE PHYSICAL PROPERTIES, PROXIMATE AND MINERAL COMPOSITION OF IMPROVED SESAME (Sesamun indicum) SEEDS

The study was conducted to characterize the physical properties, proximate and mineral composition of improved sesame varieties. Fourteen improved varieties of sesame seeds were analyzed for their physical properties, proximate and mineral composition following standard analytical procedures. The arithmetic mean diameter (AMD), sphericity, geometric mean diameter (GMD), aspect ratio and surface area were in the range 1.51-1.91 mm, 0.57-0.64 mm, 1.32-1.70 mm, 61.50- 75.00%, and 84 - 8.94 mm2, respectively. Ca, Fe, Mg and K contents were also in the range 5.4-20.2 mg/kg, 0.5-3.0 mg/kg, 1.5-7.4 mg/kg, and 2.9-12.9 mg/kg, respectively. There was significant varietal differences (P<0.05) in the physical properties, proximate and mineral composition of the improved sesame seeds. The improved sesame varieties were characterized into three groups with distinct physical properties, proximate and mineral composition using hierarchical clustering procedure. Cluster 1 consists of varieties with relatively low proximate and mineral composition while cluster 2 comprises varieties with higher amounts of these nutrients. The variety in cluster 3 was characterized with exceptionally low content of minerals. The diversity obtained in the physical properties and proximate composition of the improved sesame seeds from this study underscores the huge potentials of the improved sesame seeds in food and non food use

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 lg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min)

Prevalence, types and demographic features of child labour among school children in Nigeria

BACKGROUND: To determine the prevalence, types and demographic features of child labour among school children in Nigeria. METHODS: A cross-sectional interview study of 1675 randomly selected public primary and secondary school pupils aged 5 to less than 18 years was conducted in the Sagamu Local Government Area of Ogun State, Nigeria from October 1998 to September 1999. RESULTS: The overall prevalence of child labour was 64.5%: 68.6% among primary and 50.3% among secondary school pupils. Major economic activities included street trading (43.6%), selling in kiosks and shops (25.4%) and farming (23.6%). No child was involved in bonded labour or prostitution. Girls were more often involved in labour activities than boys (66.8% versus 62.1%, p = 0.048): this difference was most obvious with street trading (p = 0.0004). Most of the children (82.2%) involved in labour activities did so on the instruction of one or both parents in order to contribute to family income. Children of parents with low socio-economic status or of poorly educated parents were significantly involved in labour activities (p = 0.01 and p = 0.001 respectively). Child labour was also significantly associated with increasing number of children in the family size (p = 0.002). A higher prevalence rate of child labour was observed among children living with parents and relations than among those living with unrelated guardians. CONCLUSION: It is concluded that smaller family size, parental education and family economic enhancement would reduce the pressure on parents to engage their children in labour activities

COMPOSITION AND SENSORY QUALITY OF SWEET POTATO CRISPS AS INFLUENCED BY PRE-FRYING TREATMENT

The effect of some pre-frying treatments on the composition and sensory attributes of sweet potato crisps were evaluated. Five pretreatment conditions were studied. Moisture, protein, fat, ash, reducing sugar and vitamin C content of the sweet potato crisps were determined. Sensory attributes of colour, taste, flavor and crispness, as well as overall consumer acceptability of the crisps were analyzed. Pearson correlation coefficient between composition and sensory scores were calculated. Composition of sweet potato crisps varied significantly with pretreatment (p&lt;0.05). Drying pretreatment gave sweet potato crisps with the least moisture and fat contents while blanching gave the highest values. The use of NaCl solution for blanching resulted in a significantly higher value of fat in the crisps. Crisps produced by drying before frying was the most acceptable, although crisps from all the pretreatments were generally acceptable. The lower the moisture, protein and fat content, the higher the acceptability.Â

COMPOSITION AND SENSORY QUALITY OF SWEET POTATO CRISPS AS INFLUENCED BY PRE-FRYING TREATMENT

The effect of some pre-frying treatments on the composition and sensory attributes of sweet potato crisps were evaluated. Five pretreatment conditions were studied. Moisture, protein, fat, ash, reducing sugar and vitamin C content of the sweet potato crisps were determined. Sensory attributes of colour, taste, flavor and crispness, as well as overall consumer acceptability of the crisps were analyzed. Pearson correlation coefficient between composition and sensory scores were calculated. Composition of sweet potato crisps varied significantly with pretreatment (p&lt;0.05). Drying pretreatment gave sweet potato crisps with the least moisture and fat contents while blanching gave the highest values. The use of NaCl solution for blanching resulted in a significantly higher value of fat in the crisps. Crisps produced by drying before frying was the most acceptable, although crisps from all the pretreatments were generally acceptable. The lower the moisture, protein and fat content, the higher the acceptability.ª¤

Evaluation of 10 genotypes of sweetpotato for fries.

The potential use of selected genotypes of sweetpotato for fries was evaluated. Moisture, fat, browning index, and beta-carotene content of fries from 10 sweetpotato genotypes, Apomuden, Bohye, Nanungungu, Otoo, CIP442162, Patron, CIP440390, Obare, Dadanyuie, and Tu-Purple, were determined by standard methods. Sensorial properties of the fries were further evaluated by an in-house trained panel of eight members using standard methods. Fat content was highest in C1P442162 and low in Dadanyuie, while beta-carotene content decreased by 44.27% in Bohye and 13.20% in Nanungungu after frying. Browning index was highest in the orange-fleshed and purple genotypes, but this was mostly due to their flesh colors and not the frying conditions. Fries from orange-fleshed genotypes, Apomuden and Nanungungu, were considered to be sweeter than the other genotypes. Detection of caramel and starch (rawness sensation) was very low for all genotypes assessed. Oily mouthcoat, moistness, and sogginess were detected in mostly the orange-fleshed genotypes, particularly Apomuden and Nanungungu. Tu-Purple, Bohye, and CIP440390 produced moderately crunchy fries and had the highest score for desirable attributes compared with the other genotypes. Tu-Purple, Bohye, and CIP440390 could be explored in commercial production of fries for enhanced utilization of developed sweetpotato genotypes