ICT and COMPRAM to assess road traffic congestion management in Kinshasa

Abstract: Traffic Congestion Management (TCM) in a megacity like Kinshasa, capital of the DR Congo, is a knowledge and real life problem of complex nature. Here, the authors describe the TCM problem through 9 phases of the layer 1 of the COMPRAM methodology. TCM is a worldwide complex societal problem and specifically in Kinshasa where it presents a set of characteristics such as ‘chaotic’ driver behaviour, road potholes and the road network physiognomy doesn’t respond to the supply- versus demand-side equation. The other complex problems include the absence of road planning with consideration to demographic parameters and car ownership increase, no suitable traffic operations infrastructure and limited funds for both maintaining existing roads and building additional ones. To solve this TCM problem, the authors propose a TTCMP (Triangular Traffic Congestion Management Process) framework as an output based layer 1 of COMPRAM by identifying types and sources of congestion, followed by a TCM problem description and a set of technical elements for ‘curbing’ traffic congestion with an overview on a Bluetooth based technology for traffic data collection as an adapted ICT4D solution for a low-income city like Kinshasa

Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique)

Munkoyo: roots as potential sources of amylolytic enzymes and a traditional fermented beverage. A review. Munkoyo is a fermented cereal-based beverage. The special feature of this beverage is the use of munkoyo roots as the source of amylolytic enzymes for manufacturing the beverage. This review summarizes the scientific knowledge on munkoyo. The following points are discussed: botanical description; distribution areas; propagation; chemical composition of roots; amylolytic enzymes in the roots and their properties; production process of the beverage; biochemical processes involved in the production of the beverage; and nutritional values and toxicity of the beverage. In order to highlight the value of munkoyo roots and to orientate research towards the optimization and/or industrialization of the production process, discussions are focused on a comparison of munkoyo with other fermented beverages and sources of amylolytic enzymes

Détermination de la composition chimique partielle des graines de trois cultivars de Psophocarpus tetragonolobus (L.) DC

Determination of some chemical constituents of seeds of three Psophocarpus tetragonolobus cultivars. Studies have been conducted to establish the nutritional characteristics of three cultivars of the winged bean (Psophocarpus tetragonolobus (L.) DC). Protein, lipid, amino acids and mineral compositions of the beans have been determined. The protein and fat contents were 37 to 40 % and 16 to 22 % respectively. Defatted beans meal had a very high protein content (47-49 %). The average mineral levels in the seeds, expressed as g/kg DM, were 6.6g, 1.6g, 0.08g and 0.06g for phosphorus, calcium, iron and zinc respectively. The amino acids profile revealed very high levels of aspartic acid, glutamic acid, lysine, arginine, leucine and threonine as compared to these of soybean protein. Sulfur amino acids levels are low

A comparison of ICT initiatives in South Africa and Democratic Republic of Congo

Abstract: ICTs have a huge potential to develop communities in both South Africa and Democratic Republic of Congo (DRC). The authors provide an overview of the ICT sectors in DRC and South Africa. This paper highlights the ICT initiatives in South Africa and DRC. The authors compare ICT projects in both countries and recommend enabling conditions for the development of DRC using ICTs. A brief overview of the opportunities that ICTs provide, the role players and type of ICTs used by South African and DRC organizations and communities are provided. Both countries face challenges in implementing ICT4D initiatives. More than just reducing costs of ICTs, major investments in the ICT infrastructure and resources and training the people in DRC to utilize ICTs is crucial for DRC’s development

Freeze-drying changes the structure and digestibility of B-polymorphic starches

Starch granules both isolated from plants and used in foods or other products have typically been dried. Common food laboratory and industry practices include oven (heat), freeze, and ethanol (solvent-exchange) drying. Starch granules isolated from maize (A-type polymorph) and potato (B-type polymorph) were used to understand the effects of different dehydration methods on starch structure and in vitro digestion kinetics. Oven and ethanol drying do not significantly affect the digestion properties of starches compared with their counterparts that have never been dried. However, freeze-drying results in a significant increase in the digestion rate of potato starch but not maize starch. The structural and conformational changes of starch granules after drying were investigated at various length scales using scanning electron microscopy, confocal laser scanning microscopy, X-ray diffraction, FTIR spectroscopy, and NMR spectroscopy. Freeze-drying not only disrupts the surface morphology of potato starch granules (B-type polymorph), but also degrades both short- and long-range molecular order of the amylopectin, each of which can cause an increase in the digestion rate. In contrast to A-polymorphic starches, B-polymorphic starches are more disrupted by freeze-drying, with reductions of both short- and long-range molecular order. We propose that the low temperatures involved in freeze-drying compared with oven drying result in greater chain rigidity and lead to structural disorganization during water removal at both nanometer and micrometer length scales in B-type polymorphic starch granules, because of the different distribution of water within crystallites and the lack of pores and channels compared with A-type polymorphic starch granules