Chemical Composition of Millet-Based Infant Formula Supplemented with Treated Bambaranut Flour.

Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrient density and viscosity problems associated with infant foods. Infant foods were formulated from blends of treated bambaranut and pearl millet and chemical composition of the samples were studied. Millet and bambaranut were soaked separately in water and allowed to ferment for 48 hr at room temperature. While for sprouting, millet and bambaranut were soaked for 12 and 24 hr, respectively, at room temperature, and soaked seeds were separately sprouted for 48 hr. After fermentation and sprouting, the seeds were oven-dried and then milled into a flour of 0.6 mm size. The flours were formulated to six (A, B, C, D, E, and F) complementary diets. The results show that blending treated bambaranut with pearl millet significantly increased the protein, fibre, fat and ash content from 14.46, 0.68, 6.21 and 3.32% to 19.35, 1.21, 8.01 and 5.35% respectively; while, the moisture and carbohydrate contents were significantly reduced. In the same vein, blending treated bambaranut with pearl millet significantly increased all the amino acids composition of the blends. However, blending treated bambaranut with pearl millet increased the trypsin, hydrogen cyanide, oxalate and phytate contents; though, the values fall within the safe consumption limit. Hence, this study revealed that, blending treated bambaranut with pearl millet is beneficial in increasing the nutrient density of infant food

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato “amala” with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable “amala” were characterized by lower values of protein (2.20–3.94%), fiber (1.30–1.65%), total sugar (12.41–38.83 lg/mg), water absorption capacity (168–215 g/100 g), water solubility (8.29–14.65%), swelling power (0.52–0.82 g/g), and higher peak time (6.9–8.7 min)

The effect of culture on Corporate Governance Practices in Nigeria

This study focuses on the effect of culture on the application of corporate governance practices in Nigeria. Corporate governance has been receiving serious attention in emerging markets over the past two decades. But relatively little attention has been given to the study on corporate governance in a country study. The current situations in Nigerian public and private sectors such as the corporate scandal resulting from Lever Brothers Nigeria plc, Siemens, Shell, Halliburton, and Cadbury Nigeria plc, have shown that the issue of fraud, corruption, and corporate scandals cannot be overlooked. Most top management, as this study argues, bring in beliefs acquired from their early childhood into their senior management roles and responsibilities. This study adopts a grounded theory and reports on the effect of culture on the implementation of corporate governance in Nigeria. Based on the interview with 32 staffs, this study identifies the effect of culture that shapes corporate governance and they include abuse of power by top management, weak legal framework, poor recruitment and ineffective control. Although having efficient corporate governance is worth pursuing, this depends on the power of top management, the strength of internal control procedures and the legal framework put in place by management

Nitrogen solubility index and amino acid profile of extruded African breadfruit (T. africana) blends

Flours from African breadfruit, corn and defatted soybean were thoroughly mixed in a Hobart_-mixer at three variable, with the following combinations 40:5:55, 55:5:40, 70:5:25, 85:5:10 and 100:0:0% for African breadfruit, corn and soybean, respectively. These combinations were hydrated to moisture contents of 15, 18, 21, 24, and 27% and extruded at screw speed of 100, 120, 140, 160 and ISOrpm in a Brabender laboratory single-screw extruder. Effects of extrusion cooking and process variable conditions on nitrogen solubility index and amino acid profile were investigated. Nitrogen solubility index decreased with extrusion cooking by more than 50% in all the point blends. Soybean lowered nitrogen solubility index while African breadfruit increased it from 17 to 22% in the raw and 7.25 to 9% in the extruded samples. The model developed in the study accounted for 60.21% of the total variation in nitrogen solubility index and significantly (p<0.05) fitted. Feed moisture had significant (p<0.05) linear effect on nitrogen solubility index and a significant (p<0.05) cross product effect on interaction with screw speed. Retention of amino acid originally present in the raw was high ranging from 79 to 84%, indicating that process variable conditions were adequate and that blending African breadfruit with corn and defatted soybean before extrusion cooking has great nutritional benefit

Development, Testing And Optimization Indices Of Dry State Dehuller For Breadfruit Seeds

Dehulling is a process that combines cracking and expression to free hulls from seed kernels. In dehulling of breadfruit seeds cracking and expression take place as independent drudgery and low productive operations, especially in wet dehulling. This study was aimed at the development and testing of a dehuller envisaged to satisfy the processing need for dry breadfruit seed dehulling to meet market demands. The design concept involved the use of rotating vanned horizontal output shaft to generate centrifugal force, impact and frictions to crack, express and classify kernels and hulls in one single operation. The developed machine has 1 kg holding capacity-hopper, 5 kg holding capacity-cylindrical dehulling chamber housing the rotating vanned horizontal output shaft driven by a rubber pulling system connected to -3.5 kw electric motor. The kernel and hulls are discharged efficiency and separately at outlet ports. The dehulling capacity, dehulling efficiency and separation efficiency were 20 kg/hr, 54 %, 49 % respectively. The post optimization values for dehulling and separation efficiencies were 48.70 % and 44.66 % respectively with the prospect for components scale up ratio of 1:1. The machine is a novel development as a dry seed dehuller which instead of blower uses internal material flow and air current to classify hulls and kernels. This dehuller valued at $750 is equally holds good promise for quick return of investiment and global trade on breadfruit seeds

Physical characteristics and acceptability of extruded African breadfruit-based snacks

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CHEMICAL COMPOSITION OF MILLET-BASED INFANT FORMULA SUPPLEMENTED WITH TREATED BAMBARANUT FLOUR

Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrient density and viscosity problems associated with infant foods. Infant foods were formulated from blends of treated bambaranut and pearl millet and chemical composition of the samples were studied. Millet and bambaranut were soaked separately in water and allowed to ferment for 48 hr at room temperature. While for sprouting, millet and bambaranut were soaked for 12 and 24 hr, respectively, at room temperature, and soaked seeds were separately sprouted for 48 hr. After fermentation and sprouting, the seeds were oven-dried and then milled into a flour of 0.6 mm size. The flours were formulated to six (A, B, C, D, E, and F) complementary diets. The results show that blending treated bambaranut with pearl millet significantly increased the protein, fibre, fat and ash content from 14.46, 0.68, 6.21 and 3.32% to 19.35, 1.21, 8.01 and 5.35% respectively; while, the moisture and carbohydrate contents were significantly reduced. In the same vein, blending treated bambaranut with pearl millet significantly increased all the amino acids composition of the blends. However, blending treated bambaranut with pearl millet increased the trypsin, hydrogen cyanide, oxalate and phytate contents; though, the values fall within the safe consumption limit. Hence, this study revealed that, blending treated bambaranut with pearl millet is beneficial in increasing the nutrient density of infant food

Value of Anthonotha macrophylla leaf meal as feed ingredient on layer performance and egg quality

Four layer diets were formulated containing 0,5,10 and 15% Anthonotha macrophylla leaf meal. One hundred and twenty Babcock brown layers already 20 weeks in lay were randomized into 4 groups and each assigned to one of the experimental diets for 12 weeks. The hens were examined for performance using body weight, feed intake, hen-day egg production, egg weight and feed conversion ratio. The interior quality of eggs was also assessed. Average feed intake ranged from 0.136 to 0.146 kg, hen day egg production from 64.29 to 67.99% and feed conversion ratio from 3.43 to 5.11. Statistical analysis showed that birds on 10 and 15% levels of inclusion performed poorly in body weight change and feed intake. No significant (p>0.05) difference was observed across the treatments in final body weight and hen-day egg production. Birds on 15% inclusion level showed significant (p0.05) difference in Haugh unit, yolk index and shell thickness. Based on these results it was concluded that Anthonothamacrophylla leaf meal can be incorporated into layer diets up to 15% inclusion level without depression in performance and on egg quality. Keywords: Chicken, Anthonotha macrophylla, leaf meal, layer performanceIJOTAFS Vol. 1 (1) 2007: pp. 94-9