Commenced in January 2007
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Edition: International
Paper Count: 4

Functional Related Abstracts

4 Effect of Variety and Fibre Type on Functional and organoleptic Properties of Plantain Flour Intended for Food "Fufu"

Authors: C. C. Okafor

Abstract:

The effect of different varieties of plantain (Horn, false horn and French) and fibre types (soy bean residue, cassava sievette and rice bran) on functional and organoleptic properties of plantain-based flour was assessed. Horn, false horn french were processed by washing, peeling with knife, slicing into 3mm thickness and steam blanched at 80℃ for 5minutes, oven dried at 65℃ for 48 hours and milled into flours with attrition mill, sieved with 60 mesh sieve, separately. Fibre sources were processed, milled and fractionated into 60, 40 & 20 mesh sizes. Both flours were blended as 80:20, 70:30 and 60:40. Results obtained indicated that water absorption capacity is highest (2.68) in French plantain variety irrespective of the fibre type used. And in all variety tested the swelling capacity is highest (2.93) when the plantain flour is blended with soy residue (SR) and lowest (1.25) when blended with rice brain (RB). The results show that there is significant variety and fibre type interaction effect at (P < : 0.05). Again the results showed that texture mold ability and overall acceptability were best (7.00) when soy residue was used where as addition of rice bran into plantain flour resulted in fufu with poor texture. This trend was observed in all the verities of plantain tested and in all of the particle size of flour. Using cassava serviette also yield fufu similar to that produced with soy residue in all the parameter tested (mold ability, texture and overall acceptability. Generally, plantain flours from french and false horn yielded better quality fufu in terms of texture mold ability, overall acceptability, irrespective of the fibre type used.

Keywords: Functional, Variety, particle size, organoleptic, sieve mesh

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3 Functional to Business Process Orientation in Business Schools

Authors: Sunitha Thappa

Abstract:

Business environment is a set of complex interdependent dimensions that corporates have to always be vigil in identifying the influential waves. Over the year business environment has evolved into a basket of uncertainties. Every organization strives to counter this dynamic nature of business environment by recurrently evaluating the primary and support activities of its value chain. This has led to companies redesigning their business models, reinvent business processes and operating procedure on unremitting basis. A few specific issues that are placed before the present day managers are breaking down the functional interpretation of any challenge that organizations confronts, reduction in organizational hierarchy and tackling the components of the value chain to retain their competitive advantage. It is how effectively managers detect the changes and swiftly reorient themselves to these changes that define their success or failure. Given the complexity of decision making in this dynamic environment, two important question placed before the B-schools of today. Firstly, are they grooming and nurturing managerial talent proficient enough to thrive in this multifaceted business environment? Secondly, are the management graduates walking through their portals, able to view challenges from a cross-functional perspective with emphasis to customer and process rather than hierarchy and functions. This paper focuses on the need for a process oriented approach to management education.

Keywords: pedagogy, Functional, Process, Management Education

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2 Proximate, Functional and Sensory Evaluation of Some Brands of Instant Noodles in Nigeria

Authors: Adebola Ajayi, Olakunle Moses Makanjuola

Abstract:

Noodles are made from unleavened dough, rolled flat and cut into shapes. The instant noodle market is growing fast in Asian countries and is gaining popularity in the western market. This project reports on the proximate functional and sensory evaluation of different brands of instant noodles in Nigeria. The comparisons were based on proximate functional and sensory evaluation of the product. The result obtained from the proximate analysis showed that sample QHR has the highest moisture content, sample BMG has the highest protein content, sample CPO has the highest fat content, sample. The obtained result from the functional properties showed that sample BMG (Dangote noodles) had the highest volume increase after cooking due to its high swelling capacity, high water absorption capacity and high hydration capacity. Sample sensory analysis of the noodles showed that all the samples are of significant difference (at P < 0.05) in terms of colour, texture, and aroma but there is no significant difference in terms of taste and overall acceptability. Sample QHR (Indomie noodles) is the most preferred by the panelists.

Keywords: Functional, sensory evaluation, noodles, proximate

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1 Development of Superhydrophobic Cotton Fabrics and Their Functional Properties

Authors: Jiri Militky, Vijay Baheti, Muhammad Zaman Khan

Abstract:

The present study is focused on the development of multifunctional cotton fabric while having good physiological comfort properties. The functional properties developed include superhydrophobicity (Lotus effect) and UV protection. For this, TiO₂ nanoparticles along with fluorocarbon and organic-inorganic binder have been used to optimize the multifunctional properties. Deposition of TiO₂ nanoparticles with water repellent finish on cotton fabric has been carried out using the pad dry cure method at fix parameters. The morphology and elemental composition of as-deposited particles have been studied by using SEM and EDS. The chemical composition of nanoparticles was determined using energy dispersive spectroscopy. The treated samples exhibited excellent water repellency and UV protection factor. The study of the comfort properties of fabric showed that it had excellent physiological comfort properties. Optimized concentration of water repellent chemical (50g/l) was used in formulations with TiO₂ nanoparticles and organic-inorganic binder. Four formulations were prepared according to the design of the experiment. The formulations were applied to the cotton fabric by roller padding at room temperature (15–20°C). Surface morphology was investigated via SEM images. EDS analysis was also carried out to analyze the composition and atomic percentage of elements. The water contact angle (WCA) of cotton fabric increases with increase in TiO₂ nanoparticles concentration and reaches its maximum value (157°) when the concentration of TiO₂ is 20g/l. The water sliding angle (WSA) decreases and gains minimum value at the same concentration of TiO₂ at which WCA is highest. It was seen samples treated with formulations of TiO₂ nanoparticles exhibits excellent UPF, UV-A and UV-B blocking. However, there was no significant deterioration of air permeability. The water vapor permeability was also slightly decreased (4%) but is acceptable. It can be concluded that there is no significant change in both air and water vapor permeability after nanoparticles coating on the surface of the cotton fabric. The coated cotton fabric has little effect on the stiffness. The stiffness of coated samples was not increased significantly; thus comfort of cotton fabric is not decreased. This functionalized cotton fabric also exhibits good physiological comfort properties. ''The authors are also thankful to student grant competition 21312 provided at Technical University of Liberec''.

Keywords: Nanoparticles, Functional, comfort, UV protective

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