COOKING CHARACTERISTICS OF FOUR CULTIVARS OF BAMBARA GROUNDNUTS SEEDS AND STARCH ISOLATE

The proximate composition and textural changes during the cooking of four bambara groundnut (Voandzeia subterranea) seed cultivars were evaluated. Bambara groundnut seeds contained 18–21% protein 6–8% fat, 8–10% moisture and 1.2–2.6% ash. Changes in hardness in relation to cooking time was monitored for 2 h. The cooking time for softening was shorter for the cream and brown colored cultivars than for the red black colored cultivars. The swelling and viscosity properties of starch isolates prepared form the seeds were studied. There were no varietal differences (p≤0.05) in starch viscosity and swelling properties among cultivars. Estimation of tannin content of bambara groundnut seeds showed that tannin contents of the red and black seed cultivars (0.96% and 1.1%, respectively) were significantly higher (p≤0.05) than the tannin contents of cream and brown seed cultivars (0.68% and 0.72%, respectively).     

Protection of Buildings from Hazardous Gases

The stringency of building protection measures which are required to mitigate the accumulation of the hazardous gases carbon dioxide, methane and radon is a reflection of the perceived risk. About 2500 deaths per year in the UK are attributed to radon, while incidents of deaths involving methane and carbon dioxide derived from landfills and mine gas average less than one per year. Potentially about 5% of all UK premises are at risk from contamination by these hazardous gases. This compares with a lower proportion of buildings affected by forms of previously contaminative use, which are to be collated into a register of potentially contaminated land when s. 143 of the Enviromental Protection Act 1990 is implemented. The potential hazard, migration, principles of control, and design of building protection measures, are reviewed for all three gases.     

EFFECT OF PRESERVATION WITH SACCOGLOTTIS GABONENSIS ON THE BIOCHEMISTRY AND SENSORY ATTRIBUTES OF FERMENTING PALM WINE

Fresh palm‐wine, from Raphia hookeri was treated with different amounts of Saccoglottis gabonensis. The alcohol content, refractive index, assimilation of sugars and assimilation of nitrates were mcnitored (for 4 days) in treated samples and untreated controls (containing no S. gabonensisj. Fermentation rates were monitored by determining CO₂ production as well as pH and tit ratable acidity changes within the same period. Sensory attributes of fresh and treated palm wine were compared. Sensory evaluation studies were carried out on (1) The fresh palm wine, (2) Palm‐wine stored for 4 days at ambient temperature (27C‐29C) and (3) Palm‐wine stored for 30 days at ambient temperature. Treatment with S. gabonensis led to increased alcohol content and CO₂ production with lower sugar content (sucrose, glucose and maltose) and pH, than in control samples. There were no significant variations in the refractive indices of treated and untreated samples. CO₂ production decreased with each successive fermentation day in both treated and untreated samples. Panelists preferred the sensory properties of fresh palm‐wine to that of palm‐wine treated with S. gabonensis. However, by the second day the sensory characteristics of treated palm‐wine was preferred. Until the 4th day, the color and taste of treated palm‐wine ‐was acceptable while the untreated samples became unacceptable. By the 30th day both treated and untreated palm‐wine samples became unacceptable.     

COMPARISON OF TWO METHODS FOR TRAINING JUDGES TO RATE PSYCHOTHERAPY RECORDINGS.

COMPARED THE PERFORMANCE OF 2 GROUPS OF 4 JUDGES EACH ON RATING CLIENT SPEECH IN 64 6-MIN PSYCHOTHERAPEUTIC TAPE RECORDINGS: 1 TRAINED BY TRADITIONAL GROUP INSTRUCTION METHODS, AND THE OTHER BY SELF-TRAINING THROUGH READING INSTRUCTIONS, PRACTICE, AND COMPARISONS OF TAPE RATINGS WITH EXPERT EVALUATIONS AND EXPLANATIONS. DATA INDICATED THAT BOTH METHODS PRODUCE ADEQUATE AND SIMILAR JUDGING ABILITY. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

EFFECTS OF INFESTATION BY BRUCHID BEETLES (CALLOSOBRUCHUS MACULATUS) ON THE NUTRITIONAL QUALITY AND SENSORY PROPERTIES OF COWPEAS (VIGNA UNGUICULATA)

The effects of insect infestation by Callosobruchus maculatus (Fabricus) on the chemical, nutritional and sensory properties of three cowpea varieties were investigated. Proximate analysis showed that infestation led to an increase in moisture content of seeds by 28.6% on the average. Decreases of 10.6%, 46.5% and 11.4% in crude protein, ash and soluble carbohydrate contents, respectively, were observed. For the three cowpea varieties, the minerals sodium, calcium and magnesium decreased by 6.7%, 10.0% and 1.3%, respectively. Indices of fat deterioration, peroxide value and free fatty acids, increased by 175% and 242%, respectively. Infestation decreased the weight gain, Protein Efficiency Ratio (PER), Feed Efficiency Ratio (FER) and blood glucose levels of experimental rats by 28.5%, 19%, 63.5% and 1.46%, respectively. Infestation also led to significant deterioration of the sensory attributes of food products developed from cowpeas. The color, aroma, taste and texture of these cowpea products were less acceptable than the sensory parameters of products made with uninfested cowpeas .