Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour

Vitamin A deficiency (VAD) and under nutrition are major public health concerns in developing countries. Diets with high vitamin A and animal protein can help reduce the problem of VAD and under nutrition respectively. In this study, composite flours were developed from orange fleshed sweet potato (OFSP), amaranth leaves and skimmed milk powders; 78:2:20, 72.5:2.5:25, 65:5:30 and 55:10:35. The physico-chemical characteristics of the composite flours were determined using standard methods while sensory acceptability of porridges was rated on a nine-point hedonic scale using a trained panel. Results indicated a significant (p < 0.05) increase in protein (12.1 to 19.9%), iron (4.8 to 97.4 mg/100 g) and calcium (45.5 to 670.2 mg/100 g) contents of the OFSP-based composite flours. The vitamin A content of composite flours contributed from 32% to 442% of the recommended dietary allowance of children aged 6–59 months. The composite flours showed a significant (p < 0.05) decrease in solubility, swelling power and scores of porridge attributes with increase in substitution levels of skimmed milk and amaranth leaf powder. The study findings indicate that the OFSP-based composite flours have the potential to make a significant contribution to the improvement in the nutrition status of children aged 6–59 months in developing countries

Influence of variety, growth location and storage conditions on development of hard-to-cook defect in common bean (Phaseolus vulgaris L).

Storage of beans, especially at temperatures higher than 25ºC, and relative humidity greater than 65%, lead to development of the hard-to-cook (HTC) defect which results in increased cooking time, fuel and water use. This has a negative effect on acceptability and utilization of beans. This study was aimed at investigating the influence of bean variety, moisture content, growth location and storage containers on the development of HTC defect. Freshly harvested (within one month of storage) beans of varieties K131, K132, NABE4 and NABE 11 collected from farmers were first assessed for susceptibility to the HTC defect and then chemical changes associated with differences in moisture content and storage conditions were determined. Bean samples were obtained from farmers at initial moisture content of about 15%. Some of the beans were dried to moisture content of 12 and 9%. Samples at 15%, 12% and 9% were stored in plastic buckets, earthenware, polypropylene and sisal bags at ambient temperature (22-28 oC). Samples were drawn at monthly intervals and analyzed for cooking time, lignin, acid detergent fiber, calcium and magnesium content. Extent of HTC defect was found to be in the order K131> K132> NABE11> NABE4. The higher the moisture content the greater the extent of HTC development. HTC was found to be associated with increase in lignin content (r2 = 0.72). A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers. The increase was highest for beans stored in polypropylene bags and plastic buckets while beans stored in the sisal bags and earthenware had the least increase. Storage in sisal bags (25ºC, RH 74%) which allowed equilibration of the temperature and relative humidity with that of the environment controlled HTC defect development more than other methods; pot (22ºC, RH 93%) polypropylene bags (25.8ºC, RH 80%) and plastic bucket (27.9ºC, RH 84%). Based on the results of this study drying beans to lower moisture content and prevention of heat build up during storage, are recommended as strategies to control HTC development. Keywords: Hard –to-cook, Legumes, Grain storage, Lignification. AJFAND Vol. 8 (3) 2008: pp. 333-34

Influence Of Variety, Growth Location And Storage Conditions On Development Of Hard-To-Cook Defect In Common Bean ( Phaseolus Vulgaris . L)

Storage of beans, especially at temperatures higher than 25ºC, and relative humidity greater than 65%, lead to development of the hard-to-cook (HTC) defect which results in increased cooking time, fuel and water use. This has a negative effect on acceptability and utilization of beans. This study was aimed at investigating the influence of bean variety, moisture content, growth location and storage containers on the development of HTC defect. Freshly harvested (within one month of storage) beans of varieties K131, K132, NABE4 and NABE 11 collected from farmers were first assessed for susceptibility to the HTC defect and then chemical changes associated with differences in moisture content and storage conditions were determined. Bean samples were obtained from farmers at initial moisture content of about 15%. Some of the beans were dried to moisture content of 12 and 9%. Samples at 15%, 12% and 9% were stored in plastic buckets, earthenware, polypropylene and sisal bags at ambient temperature (22-28ºC). Samples were drawn at monthly intervals and analyzed for cooking time, lignin, acid detergent fiber, calcium and magnesium content. Extent of HTC defect was found to be in the order K131> K132> NABE11> NABE4. The higher the moisture content the greater the extent of HTC development. HTC was found to be associated with increase in lignin content (r2 = 0.72). A significant increase in acid detergent fibre (ADF) was observed in samples stored in all the 4 storage containers. The increase was highest for beans stored in polypropylene bags and plastic buckets while beans stored in the sisal bags and earthenware had the least increase. Storage in sisal bags (25ºC, RH 74%) which allowed equilibration of the temperature and relative humidity with that of the environment controlled HTC defect development more than other methods; pot (22ºC, RH 93%) polypropylene bags (25.8ºC, RH 80%) and plastic bucket (27.9ºC, RH 84%). Based on the results of this study drying beans to lower moisture content and prevention of heat build up during storage, are recommended as strategies to control HTC development

The The Mediating Effect of Intellectual Capital on the Quality of Higher Education and Capital Wellness

This study aimed to determine the mediating effect of intellectual capital on the quality of higher education and financial wellness. It is a quantitative research that made use of descriptive-correlation design with 403 respondent institutions from public and private HEIs in the East Africa Community. Data were analyzed using descriptivE AND INFERENTIAL STATISTICS. Results showed that quality of higher education and intellectual capital was perceived to be high; the level of financial wellness was good, and intellectual capital partially mediated the relationship of quality higher education and financial wellness. The direct effect of quality higher education on financial wellness is 0.613 at p-value 0.05 and its indirect effect, which is the mediation effect of intellectual capital, is 0.266 (0.378 * 0.703). The total effect of quality higher education on financial wellness when mediated by intellectual capital is 0.879 (0.613+0.266). Higher Education Institutions need to create a system that will ensure the regular assessment of the quality of education that they offer and their intellectual capital to increase capital wellness

Effectiveness of breeding and disseminating CMDresistant cassava varieties in western Kenya

In 1996, Cassava Mosaic Disease in Western Kenya depressed productivity and de-stabilized markets. The study assesses the effectiveness of breeding and disseminating CMD-resistant varieties in western Kenya by determining the extent of adoption and impact on farmers' income of the new varieties vis-àvis the level of investment in the program as well as the factors that influenced their adoption. Results show that the new varieties significantly increased production and marketing potential of cassava compared to the old varieties, despite the low level of investment in the breeding and dissemination system. This shows that the current cassava breeding and dissemination system is capable of reacting quickly and cost-effectively to CMD epidemics. However, an adoption rate of only 30 percent was realised. This was due to higher gains from competing crops like maize and beans in terms of cash income and productivity, and problems with the new varieties' attributes such as little drought resistance and long cropping cycles. High dry matter content, farm size, access to markets and information, among others, significantly influenced adoption, with farmer-to-farmer propaganda being the most efficient means of dissemination

Effectiveness of breeding and disseminating CMDresistant cassava varieties in western Kenya

In 1996, Cassava Mosaic Disease in Western Kenya depressed productivity and de-stabilized markets. The study assesses the effectiveness of breeding and disseminating CMD-resistant varieties in westernKenya by determining the extent of adoption and impact on farmers' income of the new varieties vis-àvis the level of investment in the program as well as the factors that influenced their adoption. Results show that the new varieties significantly increased production and marketing potential of cassava compared to the old varieties, despite the low level of investment in the breeding and dissemination system. This shows that the current cassava breeding and dissemination system is capable of reacting quickly and cost-effectively to CMD epidemics. However, an adoption rate of only 30 percent was realised. This was due to higher gains from competing crops like maize and beans in terms of cash income and productivity, and problems with the new varieties' attributes such as little drought resistance and long cropping cycles. High dry matter content, farm size, access to marketsand information, among others, significantly influenced adoption, with farmer-to-farmer propaganda being the most efficient means of dissemination

Sensory characterisation enabled the first classification of dessert bananas

Publication Inra prise en compte dans l'analyse bibliométrique des publications scientifiques mondiales sur les Fruits, les Légumes et la Pomme de terre. Période 2000-2012. http://prodinra.inra.fr/record/256699International audienceBACKGROUND: Knowledge of the sensory diversity of a wide range of dessert bananas would be helpful in breeding programmes and so diversify the banana market. Descriptive sensory profiling was thus used to assess 13 cultivated bananas and four new triploid hybrids at an eating stage. RESULTS: A specific vocabulary was defined to describe the sensory traits of dessert bananas. The 17 cultivars assessed were ranked in five sensory clusters, which differed mainly in the intensity of sourness and sweetness. The first cluster, which contained the standard banana (Cavendish), received the lowest sourness and the highest sweetness and banana flavour scores. The second cluster was the sourest and firmest and had the highest chemical flavour score. The third cluster was characterised by the highest melting score, the fourth by the highest mealiness, astringency, grassy odour and flavour scores and the fifth by a balance between sourness and sweetness and the highest heterogeneous texture score. Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively. CONCLUSION: The results led to the identification of relevant attributes that grouped the sensory diversity of dessert banana into five clusters. Combined with hedonic data, these results should help breeders to select banana hybrids. (C) 2011 Society of Chemical Industr