Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends

This study was carried out to investigate the effects of wheat flour substitution with tigernut flour. Brown variety of tigernut was sorted and dried in a cabinet dryer at 60°C for 72hrs and was processed into flour and blended with wheat flour at different ratios of 100:0; 90:10; 80:20; 70:30; 60:40; 50:50, 40:60, 30:70, 20:80, 10:90 respectively. The flour blends were analyzed for proximate composition, functional properties, pasting properties and rheological properties (viscosity). Data obtained were subjected to analysis of variance and significant means were separated using Duncan multiple range test. Moisture, crude protein, crude fibre, total ash, crude fat and carbohydrate ranged from 4.11 to 10.35%, 4.72 to 12.28%, 2.82 to 9.81%, 0,51 to 0.78%, 0.84 to 15.61% and 50.26 to 73.25% respectively. Significant differences exist in the functional, pasting properties and viscosity of wheat and tigernut flour blends. As the substitution of tigernut flour increases, the hardness, crust and crumb moisture of the sausage increases during storage. The result of this study shows that tigernut has the advantage of improving the crude fat, total ash and crude fibre of the blends. Substitution of tigernut flour to wheat flour had a significant effect on all the functional properties of the flour blends. The pasting properties of wheat and tigernut flour blends were affected thereby leading to decreases in the peak, trough, breakdown, final viscosity, setback and peak time. The viscosity of wheat and tigernut flour blends is relatively too high and this suggests that the flour blends will be useful in production of baked products

Functional and pasting properties of wheat/tigernut pomace flour blends and sensory attributes of wheat/tigernut pomace flour meat pie

This study investigated the functional and pasting properties of wheat and tigernut pomace flour blends, as well as the sensory attributes of the meat pie obtained from the composite flour. Tigernut pomace flour was substituted for wheat flour in the amount of 2 – 10%. Unsubstituted wheat flour served as the control. The composite blends were analysed for functional and pasting properties. The sensory attributes of the meat pie obtained from the composite flour were also determined. Bulk density, water absorption capacity, swelling power, and the solubility index of the blends ranged from 0.70 - 0.75 g/mL, 0.62 - 0.96%, 4.06 - 4.47 g/g, and 2.45 - 13.7% respectively. Peak, trough, breakdown, final, and setback viscosities, peak time, and pasting temperature ranged from 113.6 - 135.9 RVU, 76.7 - 90.2 RVU, 36.0 - 45.8 RVU, 170 - 183.7 RVU, 91.0 - 93.6 RVU, 5.07 - 6.03 min, and 88.4 -90.0 RVU respectively. In terms of appearance, the meat pie samples prepared from tigernut-substituted flour blends did not show significant difference (p < 0.05) from the control sample. The control sample had the highest overall acceptability, although samples from the composite blends were also found to be acceptable. Hence, tigernut pomace flour could be substituted for wheat at the amount of 10% to produce an acceptable meat pie

Reducing the environmental impact of surgery on a global scale: systematic review and co-prioritization with healthcare workers in 132 countries

Abstract Background Healthcare cannot achieve net-zero carbon without addressing operating theatres. The aim of this study was to prioritize feasible interventions to reduce the environmental impact of operating theatres. Methods This study adopted a four-phase Delphi consensus co-prioritization methodology. In phase 1, a systematic review of published interventions and global consultation of perioperative healthcare professionals were used to longlist interventions. In phase 2, iterative thematic analysis consolidated comparable interventions into a shortlist. In phase 3, the shortlist was co-prioritized based on patient and clinician views on acceptability, feasibility, and safety. In phase 4, ranked lists of interventions were presented by their relevance to high-income countries and low–middle-income countries. Results In phase 1, 43 interventions were identified, which had low uptake in practice according to 3042 professionals globally. In phase 2, a shortlist of 15 intervention domains was generated. In phase 3, interventions were deemed acceptable for more than 90 per cent of patients except for reducing general anaesthesia (84 per cent) and re-sterilization of ‘single-use’ consumables (86 per cent). In phase 4, the top three shortlisted interventions for high-income countries were: introducing recycling; reducing use of anaesthetic gases; and appropriate clinical waste processing. In phase 4, the top three shortlisted interventions for low–middle-income countries were: introducing reusable surgical devices; reducing use of consumables; and reducing the use of general anaesthesia. Conclusion This is a step toward environmentally sustainable operating environments with actionable interventions applicable to both high– and low–middle–income countries

Potassium bromate content and some other attributes of selected commercial wheat flour and bread samples in Odeda Local Government, Abeokuta, Ogun State

Background: The use of potassium bromate in food has been banned in Nigeria due to its deleterious effects on human health. Some studies have revealed its continued use in bread, a staple food in Nigeria. There is no report on potassium bromate in bread sold in Abeokuta, the capital city of Ogun State.Objective: The study examined commercial brands of wheat flour and bread samples in Odeda Local Government for the presence of potassium bromate, along with some physical, functional, chemical and sensory properties.Methods: Two most commonly used wheat flour brands along with bread samples from twelve randomly selected bakeries were examined for bromate, physical, functional, chemical and sensory properties using standard methods. Global Positioning System was used to obtain the geographical location of bakeries. Data were analysed using SAS version 9.Results: Spatial analysis revealed that bakery distribution was along human population.The flour and bread samples contained 3.15-14.59 μg/g and 8.67-58.28 μg/g potassium bromate, respectively. The water absorption capacity of the flour samples differed significantly (p˂0.05) while the bulk density which did not exhibit any significant difference (p˃0.05).The specific volume, shelf life and residual sugar of the bread samples did not vary significantly (p˃0.05) inbetween visits for each brand of bread. Except for one brand of bread, no significant difference (p˃0.05) occurred in the shelf life of the bread samples. All the bread samples varied significantly (p˂0.05) in terms of other sensory attributes, except aroma.Conclusion: Inclusion of potassium bromate is done by both the millers and bakers.Keywords: bread, bromate, flour, baker