How Moderate is Kwame Gyekye’s Moderate Communitarianism?

This article undertakes a critical examination of Kwame Gyekye’s main arguments for moderate communitarianism. Contrary to the general belief among African scholars, it contends that Gyekye’s moderate communitarianism, as he presents it in Tradition and Modernity (1997), is not as moderate as he believes it to be. The article also seeks to show that the gap which Gyekye claims exists between moderate or restricted and unrestricted communitarianism is not as wide as he suggests. Key Words Autonomy; community; communitarianism; liberalism; right

Knowledge and Practice of Post-Operative Wound Infection Prevention among Nurses in the Surgical Unit of a Teaching Hospital in Nigeria

This study was carried out to determine the level of knowledge and practice of post operative wound infection prevention among nurses in the surgical unit of Obafemi Awolowo University Teaching Hospital, Ile-Ife. The study was a cross-sectional descriptive survey involving the use of structured self administered questionnaire. A purposive sample of 100 nurses who work in the surgical units participated in this study. Data analysis was done using SPSS version 16. The findings showed that 66% of the participants had good knowledge of infection control while 68% had poor knowledge of prevention of post operative wound infection. Application of sterile dressings to the surgical wound and strict adherence to asepsis were the most occurring precautionary measures adopted by nurses in the prevention of post operative wound infection. Excess work load and poor attitude featured most frequently among the respondents as factors that militate against the prevention of post operative wound infection. The findings of this study suggest that nurses had poor knowledge and attitude of infection contact and poor attitude towards infection control. Therefore, there is an urgent need for continuing education programmes for the nurses to improve their knowledge and attitude for better patient care.Key words: Nurses, Knowledge, Practice, Surgical wound, Infection, Preventio

Characterization of a thermostable Bacillus subtilis &#946-amylase isolated from decomposing peels of Cassava (Manihot esculenta)

&#946-Amylase (á-1, 4 glucan maltohydrolase; E.C:3.2.1.2) is used in the food processing, brewing and distilling industries due to its capacity to produce maltose syrup from starch. Here, we report the purification and characterization of â-amylase from Bacillus subtilis isolated from cassava peel waste obtained from a milling factory in Ikenne-Remo, Ogun State, Nigeria. The enzyme was extracted, fractionated at 90% (NH4)2SO4 and further purified using DEAE-cellulose ion exchange chromatography. The molecular weight of the purified enzyme was estimated to be 34.67 Kd. The specific activity of the partially purified enzyme was approximately 1.35 units per mg of protein (Umg-1), Kinetic analysis of its starch hydrolysis activity gave a Km value of 2.496 ± 0.025% and a Vmax of 1.136 ± 0.055 units min-1. The optimum pH and temperature were determined to be 5.5 and 70 0C respectively, and the thermal stability curve gave a maximum activity of 9.75 U at 70oC for 60 min of incubation. Bacillus subtilis â-amylase is valuable for maltose production, which can be hydrolyzed further by other groups of amylase for the production of high cassava glucose syrup used as sweeteners in the food industry

Characterization of a thermostable Bacillus subtilis f-amylase isolated from decomposing peels of Cassava ( Manihot esculenta )

f-Amylase (\u3b1-1, 4 glucan maltohydrolase; E.C:3.2.1.2) is used in the food processing, brewing and distilling industries due to its capacity to produce maltose syrup from starch. Here, we report the purification and characterization of f-amylase from Bacillus subtilis isolated from cassava peel waste obtained from a milling factory in Ikenne-Remo, Ogun State, Nigeria. The enzyme was extracted, fractionated at 90% (NH4)2SO4 and further purified using DEAE-cellulose ion exchange chromatography. The molecular weight of the purified enzyme was estimated to be 34.67 Kd. The specific activity of the partially purified enzyme was approximately 1.35 units per mg of protein (Umg-1), Kinetic analysis of its starch hydrolysis activity gave a Km value of 2.496 \ub1 0.025% and a Vmax of 1.136 \ub1 0.055 units min-1. The optimum pH and temperature were determined to be 5.5 and 70 0C respectively, and the thermal stability curve gave a maximum activity of 9.75 U at 70oC for 60 min of incubation. Bacillus subtilis f-amylase is valuable for maltose production, which can be hydrolyzed further by other groups of amylase for the production of high cassava glucose syrup used as sweeteners in the food industry

ATINER's Conference Paper Series PHI2012-0185 Revisiting the Radical Communitarian Defense of Liberty Revisiting the Radical Communitarian Defense of Liberty

Abstract The idea of communitarian liberty is a paradox

Social Health Insurance in Nigeria: Policy Implications in A Rural Community

Social health insurance was introduced in Nigeria in 1999 and had since been restricted to workers in the formal public sector. There are plans for scaling up to include rural populations in a foreseeable future. Information on willingness to participate and pay a premium in the programme by rural populations is dearth. This study sought to document willingness to participate and pay a premium in a social health insurance among indigenous members of a rural community in Nigeria. Adescriptive cross-sectional survey was conducted among heads of households in two randomly selected clusters in Igbo-Ora community. Interviews were conducted using a pre-tested semistructured questionnaire by trained interviewers. The questionnaire sought information on socio-demographic characteristics of the respondents, their awareness about social health insurance and willingness to participate and pay in the scheme. Monthly income was estimated by bidding game approach.Atotal of 410 heads of households were interviewed; their mean age was 45.2 ± 2.2 years. Of the 410 respondents, 66 (16.1%) were aware of an existing social health insurance; 344 (83.9%) were willing to participate, whereas 314 (76.6%) were willing to pay a premium. Respondents who were less than 40 years of age were 1.8 times more likely to be aware of the social health insurance (p = 0.04, OR = 1.83, 95% CI = 1.04 - 3.22) and 2.4 times more likely to participate in it (p = 0.01, OR = 2.42, 95% CI = 1.29 - 4.53) than those aged 40 years and above. Those who had at least secondary education were 2.1 times more likely to be aware than those who had either no formal or at most primary education (p = 0.01,OR= 2.1,95%CI = 1.17 - 3.79). However, those who had either no formal or at most primary education were 3.7 times more likely to be willing to participate than those with at least secondary education (

AGRICULTURE AND BIOLOGY JOURNAL OF NORTH AMERICA Effects of addition of partially defatted groundnut paste on some Properties of 'kokoro' (a popular snack made from maize paste)

ABSTRACT 'Kokoro' a popular Nigerian snack obtained from maize has nutritional deficiencies, especially in terms of protein and amino acid contents. In this study therefore, it was enriched with partially defatted peanut paste by partially substituting the maize with the groundnut paste in varying proportions ranging from ten to fourty percent paste. The various mixtures obtained were separately processed into snacks following essentially the traditional method of production, involving thorough mixing, dough formation and deep frying in vegetable oil. The products obtained were analysed for proximate composition, some physico-chemical properties and pasting characteristics. The sensory attributes were also evaluated. Results obtained indicated substantial increases in the level of protein with increases in the level of substitution with peanut paste, ranging respectively from 12.33 to 23.77% in the zero and 40% levels of substitution with peanut paste. This may be an indication of the potentials of the peanut paste in improving the nutritional status of the snack. While similar trends were observed with respect to the fat contents, the levels of ash, crude fibre and carbohydrate showed a reverse trend. The swelling capacity of the resulting flour mixtures before frying decreased in value with increases in the level of substitution, but increases, although only slightly in the values of water absorption capacity respectively. Slight increases were also recorded with respect to the generally low values of bulk density, an indication of a possible positive impact on the ease of packaging and transportation of products. There were no significant changes in the pasting properties of the resulting flour mixes regardless of the level of substitution. Sensory evaluation of the products obtained indicated that the greater the level of substitution with the defatted peanut paste in the mixture, the more acceptable the product is to consumers

CHEMICAL AND FUNCTIONAL PROPERTIES OF SNACKS PRODUCED FROM WHEAT FLOUR FORTIFIED WITH Moringa oleifera LEAF POWDER

Healthy snacks are widely accepted and can be part of a daily diet since they can be eaten in different areas such as homes, offices, conferences, workshops, and most especially in schools. Snacks have become an essential commodity in every home for both young and old. There are several reasons why snacks are consumed. It could result from hunger, convenience, cravings, socializing, and emotional comfort. Various individual, societal, and environmental elements influence snacking behaviour. Furthermore, awareness of healthy snacks and selfesteem in selecting the "right" snacks are major predictors of snacking behaviour. Most snack foods are commonly referred to as "junk food" or "empty foods" because they include a large amount of calories from sugar or fat with minimal protein, vitamin, or mineral content. However, despite their role in the daily diet, these snacks are mostly energy dense and low in nutrients. Some research studies have been done on functional snacks, but more is yet to be explored. Moringa oleifera leaf powder (MoLP) has been helpful as a food fortificant in various products. This study has utilized it to fortify two varieties of snacks, namely Magwinya and Chinchin (wheat flour). The chemical and functional properties of these snack food products after fortification with MoLP at 0% (Control), 1% and 5% of the variants were determined. Moringa oleifera leaf powder (MoLP) (1% and 5%) had a significant (p ≤ 0.05) effect on the moisture (4.63 – 3.97%), ash (0.52 - 1.09%), protein (11.36 – 13.40%), and total fat of both the dough (0.17 – 0.81%) and fried product (10.17 – 15.39%) of Magwinya samples. Chinchin fortified with MoLP had a significantly (p < 0.05) higher phenolic content (1.08 – 2.17 mg GAE/g), antioxidant activity (13.41 – 53.81 μmol TE/g), protein content (6.27 - 6.74%), oil uptake (1.89 - 7.12%), and ash (0.99 - 1.39%) consistently at 5% MoLP. These results show that these snacks fortified by MoLP can be advantageous to children and adults in Western and Southern Africa

CHEMICAL AND FUNCTIONAL PROPERTIES OF SNACKS PRODUCED FROM WHEAT FLOUR FORTIFIED WITH Moringa oleifera LEAF POWDER

Healthy snacks are widely accepted and can be part of a daily diet since they can be eaten in different areas such as homes, offices, conferences, workshops, and most especially in schools. Snacks have become an essential commodity in every home for both young and old. There are several reasons why snacks are consumed. It could result from hunger, convenience, cravings, socializing, and emotional comfort. Various individual, societal, and environmental elements influence snacking behaviour. Furthermore, awareness of healthy snacks and selfesteem in selecting the "right" snacks are major predictors of snacking behaviour. Most snack foods are commonly referred to as "junk food" or "empty foods" because they include a large amount of calories from sugar or fat with minimal protein, vitamin, or mineral content. However, despite their role in the daily diet, these snacks are mostly energy dense and low in nutrients. Some research studies have been done on functional snacks, but more is yet to be explored. Moringa oleifera leaf powder (MoLP) has been helpful as a food fortificant in various products. This study has utilized it to fortify two varieties of snacks, namely Magwinya and Chinchin (wheat flour). The chemical and functional properties of these snack food products after fortification with MoLP at 0% (Control), 1% and 5% of the variants were determined. Moringa oleifera leaf powder (MoLP) (1% and 5%) had a significant (p ≤ 0.05) effect on the moisture (4.63 – 3.97%), ash (0.52 - 1.09%), protein (11.36 – 13.40%), and total fat of both the dough (0.17 – 0.81%) and fried product (10.17 – 15.39%) of Magwinya samples. Chinchin fortified with MoLP had a significantly (p < 0.05) higher phenolic content (1.08 – 2.17 mg GAE/g), antioxidant activity (13.41 – 53.81 μmol TE/g), protein content (6.27 - 6.74%), oil uptake (1.89 - 7.12%), and ash (0.99 - 1.39%) consistently at 5% MoLP. These results show that these snacks fortified by MoLP can be advantageous to children and adults in Western and Southern Africa