IDENTIFICATION OF CONTRACTORS’ NEEDS IN THE SELECTION OF CONSTRUCTION SUBCONTRACTORS IN NIGERIA

The delivery capability of construction firms is determined to a large extent by the quality of their subcontractors. A survey was therefore undertaken among main contractors to identify and prioritize their needs in the selection of construction subcontractors in Nigeria. Findings were presented from 78 main contractor organizations out of 120 construction firms surveyed in the six geo-political regions of the country. Utilizing the Quality Function Deployment (QFD) approach, pair-wise comparison matrix and other descriptive statistical techniques, the results indicated that the three most important needs are: subcontractors’ past experience in terms of type and size of projects completed; nature of contract to be executed; and prior relationships with the contractor organizations. The study concluded that for an enhanced performance of construction subcontractors on sites, priority attention should be accorded to some of the identified influencing needs by main contractors in this perspective

The qualities of the type 500 flours for the production of bread imported in the republic of Kosovo

The quality of baking products is dependent on wheat respectively flour. During the grinding process there are produced many types of flour which can be divided into different types according to the mineral content. The typical flour for making bread is from the type 500 flour so its quality has a special place in the industry of bread production. The analyzed flour is an import to Republic of Kosovo. From the results that we have gotten we can see that the humidity level of the flour is in between the allowed boundaries at 13.238±1.08%, the acidity degree is also in between the allowed boundaries at 1.765±0.087%, the mineral matter content is characteristic to the type 500 flour at 0.48±0.02 of which we have iron at 40.49±14.67%. The proteins as a key factor to the baking technology are at a lower content at 11.016±0.33% but the content of wet gluten is at an average of 25.675±0.47%, also the sediment value as a factor on bread quality is at an average of 35.85±1.5cm3

Influence of Mixed Rice Bran in the Rheological Characteristics of Dough and Quality of Bread

During the last decade the production of white bread was trend in our place but actually recently the consumers show more interest on the quality respectively for nutritive value of food products. Dietary fibers usage is positive since they are reducers of calories, cholesterol in blood, cardiovascular disease and cancer in colon; therefore they are ranking on the top ten functional foods. Because of the fact that bread is widely consumed in our place the bread is a good dietary fiber supporter, therefore in this study we include the mixture of rice bran in the bread production. Rice bran beside dietary fibers also is rich with essential amino acids especially with lysine, high content of antioxidants, vitamins from B group and minerals. This study provides a mixture of three fractions of the whitening of the rice bran in different proportion, by adding 10% and 15% of these mixtures in wheat flour type 500 in order to produce bread with good technological and health quality. The results have proven that all mixtures have same rheological characteristic, although mixtures with 15% rice bran have proven poor quality. All the mixtures have optimal maximal viscosity for the actual bread production. Breads from mixtures tagged as 2 1 M and 3 2 M, have very good specific volume and good appearance which is acceptable for the consumers while as all the special (mixed) breads have lower digestibility than the bread produced using wheat flour only

The presence of pesticides in certain imported vegetables in Republic of Kosovo

The vegetables represent a food with high nutritional values, especially rich in vitamins, minerals and antioxidants, therefore it is recommended their daily consumption at least once up to twice rations per day. Based on this fact, it is of great importance to take into consideration the safety of consumption of vegetables for human health. Therefore, in this study one analyzed the content (presence) of pesticides in certain vegetables such are fresh tomatoes, fresh pepper, beans, fresh cucumbers and fresh carrots. The results that were obtained indicated that overall presence of pesticides in most of the vegetables that were studied, is minimal and within permitted limits, except for the fresh carrots where the presence of pesticide Phosalone, a chemical organophosphate which is used as insecticide and acaricide, is very high and is within maximal allowed limits of 0.01 mg/kg, as well as the presence of pesticide Buprofezin is 0.04 mg/kg which is much closer to the allowed maximal limit of 0.05 mg/kg

The Influence of Environmental Factors on The Technological Qualities of Wheat Cultivars

The wheat represents the most widely used grain in the World, also in Balkans, it represents the main food product which is mostly used for the production of bread, pasta, and many other products. Based on the technological qualities of wheat flour, however, it depends on the use of wheat’s; for the purpose of technological qualities, a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed a great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo

EVALUATION OF SOME CULTIVARS OF WINTER BARLEY FOR BEER (HORDEUM VULGARE) IN THE CLIMATIC CONDITIONS OF THE REPUBLIC OF KOSOVO

The object of study is the evaluation of cultivars of winter barley for beer (Hordeum vulgare) in the climatic conditions of the Republic of Kosovo. The assessment has been a total of 5 cultivars of barley: Bingo, Zlatko, Vanessa, Esterel, and Rex as comparative (standard). Evaluations are conducted in two regions agro-climatic of Kosovo (in Arbnesh, in research farm of agricultural Institute of Kosovo, Peja Dukagjini Plain, and in Pestova – Kosovo Plain, private property company “Pestova”. In the evaluation, are tested yield (kg/ha), the weight (1000 grams of seed), hectoliter weight (kg), protein content (%), moisture (%), and starch. Agro-climatic and ecological data of Kosovo, compared to take our yields of winter barley culture show for not using genetic potential cultivars grown on us. For this reason should be applied to a modern agro-technical to exploit the genetic potential, and obtain higher yields. Obtained results regarding showed that there were significant differences statistically different levels for all cultivars investigated traits involved in the plot compared to the standard (Rex) and between localities.Keywords: Barley, hectoliters weight, yield, starch

The Influence of Environmental Factors on The Technological Qualities of Wheat Cultivars

The wheat represents the most widely used grain in the World, also in Balkans, it represents the main food product which is mostly used for the production of bread, pasta, and many other products. Based on the technological qualities of wheat flour, however, it depends on the use of wheat’s; for the purpose of technological qualities, a great role is played by the locality where the wheat is cultivated. In this particular paper one analyzed four domestic cultivars which were cultivated in two different sites, regarding the physical and chemical as well as rheology qualities, one observed a great deal of differences from the same cultivar but which is cultivated in different locations. The most prominent difference is observed with the flour of cultivar Evropa, whereby the wheat from Macedonia exhibits far worse technological qualities compared to that of Kosovo.Keywords: wheat cultivar, environment, technological qualities, Europa.