Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box–Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P < 0.05) negative effect on the texture. Based on the desirability (0.771) concept, a frying temperature of 140 °C, frying time of 4 min, 32% level of BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred

Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack

This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour. The extruded snacks were produced using a single-screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80C). It was observed that the extrudates had higher values for mineral composition (phosphorus, calcium, magnesium, potassium and iron) than the composite flour which showed that extrusion cooking improves the absorption of the minerals. The antinutrient (tannin, phytate, saponin, oxalate, alkaloids and total phenolic) contents of all the flour blends significantly (P < 0.05) increased with tigernut flour inclusion. Extrusion cooking resulted in significant (P < 0.05) reduction in the antinutrients of the extrudates. The study showed that extrusion cooking reduced the antinutritional factors thereby increasing the bioavailabilty of minerals. Also, the minerals were not affected by the extrusion cooking process probably because minerals are heat stable

Online support: Impact on anxiety in women who experience an abnormal screening mammogram

To determine whether an online support tool can impact anxiety in women experiencing an abnormal mammogram

Advanced Breast Imaging Availability by Screening Facility Characteristics

RATIONALE AND OBJECTIVES: To determine the relationship between screening mammography facility characteristics and on-site availability of advanced breast imaging services required for supplemental screening and the diagnostic evaluation of abnormal screening findings. MATERIALS AND METHODS: We analyzed data from all active imaging facilities across six regional registries of the National Cancer Institute-funded Breast Cancer Surveillance Consortium offering screening mammography in calendar years 2011-2012 (n = 105). We used generalized estimating equations regression models to identify associations between facility characteristics (eg, academic affiliation, practice type) and availability of on-site advanced breast imaging (eg, ultrasound [US], magnetic resonance imaging [MRI]) and image-guided biopsy services. RESULTS: Breast MRI was not available at any nonradiology or breast imaging-only facilities. A combination of breast US, breast MRI, and imaging-guided breast biopsy services was available at 76.0% of multispecialty breast centers compared to 22.2% of full diagnostic radiology practices (P = .0047) and 75.0% of facilities with academic affiliations compared to 29.0% of those without academic affiliations (P = .04). Both supplemental screening breast US and screening breast MRI were available at 28.0% of multispecialty breast centers compared to 4.7% of full diagnostic radiology practices (P < .01) and 25.0% of academic facilities compared to 8.5% of nonacademic facilities (P = .02). CONCLUSIONS: Screening facility characteristics are strongly associated with the availability of on-site advanced breast imaging and image-guided biopsy service. Therefore, the type of imaging facility a woman attends for screening may have important implications on her timely access to supplemental screening and diagnostic breast imaging services

Legitimisation strategies and managerial capture: a critical discourse analysis of employment relations in Nigeria

YesIrrespective of the fundamental role of legitimacy in industrial relations as well as social and organisational life, little is known of the subtle meaning-making strategies through which organisational concepts, such as employment relations and engagement, are legitimised in modern world of work, particularly in developing countries such as Nigeria, which results in managerial capture. As a result, this paper explores the discursive legitimisation strategies used when making sense of employment relations in Nigeria’s conflictual, non-participatory employment relations terrain. Relying on Leeuwen’s (1995) legitimisation strategies, critical discourse analysis (CDA) and call by Bailey, Luck & Townsend (2009) and Legge (1995) to widen employment relations discourse, we explore interview, focus group and shadow report data, and distinguish and analyse five legitimisation strategies. The strategies include authorisation, moralisation, mythopoesis, rationalisation, and management. Therefore, we contend that while these specific legitimisation strategies appear in separate data source, their recurrent manifestation and application underscores legitimising discourse of managerial capture in Nigeria’s employment relations

Evaluation of some properties of wheat-brewers’ spent cassava flour blends

Brewers’ spent cassava mash, a by-product from brewing process using cassava as the main substrate for beer production. This study investigated the proximate, functional and nutritional properties of wheat-brewers’ spent cassava flour blends. The mash was dried at 70oC for 16 h and milled into flour. Blends from wheat flour (WF) and brewers’ spent cassava flour (BSCF) were prepared at ratios of 80:20 (WF: BSCF), 70:30 (WF: BSCF), 60:40 (WF: BSCF), 100% BSCF and 100 % WF. The proximate, functional properties, some minerals and vitamin composition of the blends were determined and data obtained were subjected to one way analysis of variance. There were significant (p &lt; 0.05) differences in the properties of the blends. Appreciable quantities of magnesium, phosphorus, potassium and thiamine were observed in BSCF. This study established the proximate, functional and pasting properties of wheat-brewers’ spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems.Keywords: Brewers’ spent cassava flour, wheat flour, proximate, functional properties