Perception of nonnative tonal contrasts by Mandarin-English and English-Mandarin sequential bilinguals

This study examined the role of acquisition order and crosslinguistic similarity in influencing transfer at the initial stage of perceptually acquiring a tonal third language (L3). Perception of tones in Yoruba and Thai was tested in adult sequential bilinguals representing three different first (L1) and second language (L2) backgrounds: L1 Mandarin-L2 English (MEBs), L1 English-L2 Mandarin (EMBs), and L1 English-L2 intonational/non-tonal (EIBs). MEBs outperformed EMBs and EIBs in discriminating L3 tonal contrasts in both languages, while EMBs showed a small advantage over EIBs on Yoruba. All groups showed better overall discrimination in Thai than Yoruba, but group differences were more robust in Yoruba. MEBs’ and EMBs’ poor discrimination of certain L3 contrasts was further reflected in the L3 tones being perceived as similar to the same Mandarin tone; however, EIBs, with no knowledge of Mandarin, showed many of the same similarity judgments. These findings thus suggest that L1 tonal experience has a particularly facilitative effect in L3 tone perception, but there is also a facilitative effect of L2 tonal experience. Further, crosslinguistic perceptual similarity between L1/L2 and L3 tones, as well as acoustic similarity between different L3 tones, play a significant role at this early stage of L3 tone acquisition.Published versio

Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Open Access Article; Published online: 30 Sept 2020This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro‐ and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit‐making process. The biscuit was produced using edible fish meal (EFM: 0%–40%) from catfish, improved quality breadfruit (IQBF: 0%–60%), and wheat flours (WF: 0%–40%). Macro (crude protein, fat, fiber, ash, and carbohydrate)‐ and micro (calcium, magnesium, potassium, phosphorus, sodium, and iron)‐nutrient contents of the biscuit were determined. The color (lightness—L*, redness—a*, and yellowness—b*), texture (hardness, springiness, and adhesiveness), and sensory (taste, texture, and overall acceptability) attributes of the biscuits were assessed using standard methods. Model characteristics of the responses were profiled, and numerical optimization technique was used to predict combination/blends that produce biscuits with desired nutritional contents. Moisture, crude protein, fat, fiber, and ash values were in the range of 3.50%–5.57%, 3.06%–15.52%, 13.62%–26.00%, 0.31%–1.40%, and 1.98%–5.32%, respectively. The iron, calcium, and phosphorus contents of the biscuit ranged from 103.85 to 201.30 mg/100 g, 100 to 754 mg/100 g, and 8 mg/100 g to 304 mg/100 g, respectively. Interaction between the models for WF and EFM was significant and this significantly affected the L* (36.37–51.90) and adhesiveness (0.01–0.29) values for color and texture, respectively. Similar observations were also noticed for most of the nutrients. The quadratic models selected for the nutrients were all significant (p < .05) and the adjusted R2 ranged from 0.61 to 0.84 and 0.59 to 0.97 for the macro‐ and micronutrients, respectively. In conclusion, a biscuit from IQBF, WF, and EFM of 61.33, 0.07, and 38.60 with protein, fat, ash, iron, and calcium contents of 10.41%, 17.59%, 2.05%, 120.52 mg/100 g, and 500.00 mg/100 g, respectively, was produced

Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Open Access Article; Published online: 30 Apr 2021The use of indigenous crops in the preparation of nutritious snacks such as biscuits has been reported as a means of alleviating the perennial problem of malnutrition among Nigerians, especially children. However, storage has been recognised as a factor affecting the attributes of these biscuits. This study investigated the quality changes of biscuit produced from fish meal enriched-composite flour of breadfruit and wheat. Freshly harvested seedless variety of breadfruit, matured catfish, wheat flour and other ingredients were procured from local outlets in Ogun State, Nigeria. Breadfruit flour (BF) was produced by washing, manual peeling, washing, grating, bagging, dewatering, pulverizing and drying. Edible fish meal (EFM) was produced by washing, eviscerating, steaming and drying Catfish. Five blends of BF, WF and EFM were obtained from the optimised solutions of the D-optimal mixture design. Samples were stored (HDPE; 28 ± 2 °C) for 12 weeks. The proximate and mineral compositions, rancidity, texture profile and microbial counts of the biscuits were determined. Data were subjected to Analysis of Variance (ANOVA) and independent sample t-test. The means from ANOVA were separated using Duncan’s Multiple Range Test at p ≤ 0.05. At the end of the storage period, the biscuit blends were significantly (p ≤ 0.05) different in moisture, protein, fat, fibre, ash, carbohydrate, calcium, iron and zinc. Increased levels of EFM in the blends led to increase in protein, fat, calcium, peroxide value (PV) and free fatty acid (FFA) value of the biscuits. At the end of the storage period, moisture increased, while fat decreased. The PV and FFA of most samples increased significantly (p ≤ 0.05) with storage, and were within the maximum permissible level. Total bacterial and mould counts also increased significantly (p ≤ 0.05) and exceeded the permissible level after 4 weeks of storage. Hence, the biscuits are suitable for consumption within 4 weeks under the investigated storage conditions

Functional characterization of α-Gal producing lactic acid bacteria with potential probiotic properties

The possibility of exploiting the human immune response to glycan α-Gal for the control of multiple infectious diseases has been the objective of recent investigations. In this field of research, the strain of Escherichia coli O86:B7 has been at the forefront, but this Gram-negative microorganism presents a safety concern and therefore cannot be considered as a probiotic. To address this challenge, this study explored the identification of novel lactic acid bacteria with a safe history of use, producing α-Gal and having probiotic potential. The lactic acid bacteria were isolated from different traditionally fermented foods (kununn-zaki, kindirmo, and pulque) and were screened for the production of α-Gal and some specific probiotic potential indicators. The results showed that Ten (10) out of forty (40) [25%] of the tested lactic acid bacteria (LAB) produced α-Gal and were identified as Limosilactobacillus fermentum, Levilactobacillus brevis, Agrilactobacillus composti, Lacticaseibacillus paracasei, Leuconostoc mesenteroides and Weissella confusa. Four (4) LAB strains with highest levels of α-Gal were further selected for in vivo study using a mouse model (α1,3GT KO mice) to elucidate the immunological response to α-Gal. The level of anti-α-Gal IgG observed were not significant while the level of anti-α-Gal IgM was lower in comparison to the level elicited by E. coli O86:B7. We concluded that the lactic acid bacteria in this study producing α-Gal have potential probiotic capacity and can be further explored in α-Gal-focused research for both the prevention and treatment of various infectious diseases and probiotic development.Research on α-Gal has been partially supported by Ministerio de Ciencia e Innovación/Agencia Estatal de Investigación MCIN/AEI/10.13039/501100011033, Spain and EU-FEDER (Grant BIOGAL PID2020-116761 GB-I00). BT was supported by The World Academy of Sciences, Italy (FR number_3240306342) and the Department of Biotechnology, Government of India (BT/AB/03/04/2002Timothy).Peer reviewe

Traumatic physical health consequences of intimate partner violence against women: what is the role of community-level factors?

<p>Abstract</p> <p>Background</p> <p>Intimate partner violence (IPV) against women is a serious public health issue with recognizable direct health consequences. This study assessed the association between IPV and traumatic physical health consequences on women in Nigeria, given that communities exert significant influence on the individuals that are embedded within them, with the nature of influence varying between communities.</p> <p>Methods</p> <p>Cross-sectional nationally-representative data of women aged 15 - 49 years in the 2008 Nigeria Demographic and Health Survey was used in this study. Multilevel logistic regression analysis was used to assess the association between IPV and several forms of physical health consequences.</p> <p>Results</p> <p>Bruises were the most common form of traumatic physical health consequences. In the adjusted models, the likelihood of sustaining bruises (OR = 1.91, 95% CI = 1.05 - 3.46), wounds (OR = 2.54, 95% CI = 1.31 - 4.95), and severe burns (OR = 3.20, 95% CI = 1.63 - 6.28) was significantly higher for women exposed to IPV compared to those not exposed to IPV. However, after adjusting for individual- and community-level factors, women with husbands/partners with controlling behavior, those with primary or no education, and those resident in communities with high tolerance for wife beating had a higher likelihood of experiencing IPV, whilst mean community-level education and women 24 years or younger were at lower likelihood of experiencing IPV.</p> <p>Conclusions</p> <p>Evidence from this study shows that exposure to IPV is associated with increased likelihood of traumatic physical consequences for women in Nigeria. Education and justification of wife beating were significant community-level factors associated with traumatic physical consequences, suggesting the importance of increasing women's levels of education and changing community norms that justify controlling behavior and IPV.</p

Diversities, affinities and diasporas: a southern lens and methodology for understanding multilingualisms

We frame multilingualisms through a growing interest in a linguistics and sociology of the ‘south’ and acknowledge earlier contributions of linguists in Africa, the Américas and Asia who have engaged with human mobility, linguistic contact and consequential ecologies that alter over time and space. Recently, conversations of multilingualism have drifted in two directions. Southern conversations have become intertwined with ‘decolonial theory’, and with ‘southern’ theory, thinking and epistemologies. In these, ‘southern’ is regarded as a metaphor for marginality, coloniality and entanglements of the geopolitical north and south. Northern debates that receive traction appear to focus on recent ‘re-awakenings’ in Europe and North America that mis-remember southern experiences of linguistic diversity. We provide a contextual backdrop for articles in this issue that illustrate intelligences of multilingualisms and the linguistic citizenship of southern people. In these, southern multilingualisms are revealed as phenomena, rather than as a phenomenon defined usually in English. The intention is to suggest a third direction of mutual advantage in rethinking the social imaginary in relation to communality, entanglements and interconnectivities of both South and North