Search results for: snack bars

Authors: S. Kongtun-Janphuk, S. Niwitpong Jr., J. Saengsai

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Low-sugar snack bars were formulated with 3 main formulas depending on the main ingredient, which were peanut-green bean-sesame, apple, and prune. The most acceptable formula of each group was obtained by sensory evaluation using a nine-point hedonic scale. The moisture content, total ash, protein, fat and fiber were analyzed by the standard methods of AOAC. The peanut-mung bean-sesame snack bar showed the highest protein content (88.32%) and total fat (0.48%) with the lowest of fiber content (0.01%) while the prune formula showed the lowest protein content (71.91%) and total fat (0.21%) with the highest of fiber content (0.03%). This result indicated that the prune formula could be used as diet food to assist in weight loss program.

Keywords: low-sugar snack bar, diet food, nutrition analysis, food formulation

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Authors: Daniela Istrati, Camelia Vizireanu, Camelia Grozavu, Rodica Mihaela Dinica

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In last years, eating habits have changed, and snacking has become more common. Snacking habits, including eating whole fruit, vegetables and crackers, were found to contribute to better overall diet quality, while consuming snacks such as cookies, pastries, sweets, milk desserts and soft drinks was associated with poorer diet quality. The nutritional quality of the snack is very important and choosing nutritious foods as snacks can be beneficial for our health. For this reason, the development of functional snacks bars represents a necessity for this niche market. The aim of this work was to develop some formulations of energizing snack bars with high dietary fibers and antioxidant activity. Snack bars contain both fruits with antioxidant activity and components (cereals and seeds) rich in carbohydrates and polyunsaturated fats that provide energy during sports activities, physical and mental stress. Three types of samples were prepared and stored in refrigerated conditions at 40°C for 30 days. The first sample (S1) contains wheat germs, raw pumpkin seeds, toasted oat flakes, flaxseeds flour, cinnamon honey, raw sunflower seeds, sea buckthorn, amaranth flour, cinnamon and olive oil. The second sample (S2) has the same composition as the first, less flour and cinnamon flour and the honey used was ginger, honey. The third sample (S3) is like the first less amaranth flour and the honey used was buckthorn sea honey. The physicochemical, antioxidant activity, polyphenolic and flavonoid content and sensorial characteristics of the samples were investigated. Results showed that snacks bars had important level of extracted phenolics, flavonoids, fibers, proteins, carbohydrates and fats. Therefore, snack bars may be a convenient functional food, offering an important source of flavonoids and polyphenols, a healthy alternative to a poor diet quality, with balanced nutritional and sensory characteristics that recommend it in the diet of all consumers concerned with maintaining health. Acknowledgment: This study has been founded by the Francophone University Agency, Project Réseau régional dans le domaine de la santé, la nutrition et la sécurité alimentaire (SaIN), No. at Dunarea de Jos University of Galati 21899/ 06.09.2017

Keywords: antioxidant activity, functional food, sea buckthorn, snack bars

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Authors: Mohammad R. Irshidat, Rami H. Haddad, Hanadi Al-Mahmoud

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Reinforced concrete (RC) is the most common used material for construction in the world. In the past decades, fiber reinforced polymer (FRP) bars had been widely used to substitute the steel bars due to their high resistance to corrosion, high tensile capacity, and low weight in comparison with steel. Experimental studies on the behavior of FRP bar reinforced concrete beams had been carried out worldwide for a few decades. While the research on such structural members under elevated temperatures is still very limited. In this research, the flexural behavior of heat-damaged concrete beams reinforced with FRP bars is studied. Two types of FRP rebar namely, carbon fiber reinforced polymer (CFRP) and glass fiber reinforced polymer (GFRP), are used. The beams are subjected to four levels of temperature before tested to monitor their flexural behavior. The results are compared with other concrete beams reinforced with regular steel bars. The results show that the beams reinforced with CFRP bars and GFRP bars had higher flexural capacity than the beams reinforced with steel bars even if heated up to 400°C and 300°C, respectively. After that the beams reinforced with steel bars had the superiority.

Keywords: concrete beams, FRP rebar, flexural behavior, heat-damaged

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Authors: Othman S. Alsheraida, Sherif El-Gamal

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Fiber Reinforced Polymers (FRP) is a composite material with exceptional properties that are capable of replacing conventional steel reinforcement in reinforced and pre-stressed concrete structures. However, the main obstacle for their wide use in the pre-stressed concrete application is the anchorage system. Due to the weakness of FRP in the transverse direction, the pre-stressing capacity of FRP bars is limited. This paper investigates the modification of the conventional wedge anchorage system to be used for stressing of FRP bars in pre-stressed applications. Epoxy adhesive material with glass FRP (GFRP) bars and conventional steel wedge were used in this paper. The GFRP bars are encased with epoxy at the anchor zone and the wedge system was used in the pull-out test. The results showed a loading capacity of 47.6 kN which is 69% of the bar ultimate capacity. Additionally, nylon wedge was made with the same dimensions of the steel wedge and tested for GFRP bars without epoxy layer. The nylon wedge showed a loading capacity of 19.7 kN which is only 28.5% of the ultimate bar capacity.

Keywords: anchorage, concrete, epoxy, frp, pre-stressed

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Authors: D. A. Onifade

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Kokoro is maize snack which is very popular among poor masses in Nigeria who consume it along with gari(a cassava product) as lunch on a regular basis. In this study, fungal contaminants of kokoro were characterized and its aflatoxin content determined. A total of 30 fungal isolates were obtained from kokoro samples and they belong to 3 different species. Aspergillus flavus had the highest frequency of occurrence of 73.33% while Penicillium species had the lowest (6.66%). Different concentration of aflatoxin B1 was detected in some of the kokoro samples analyzed. Sample D had the highest concentration of 7.25 parts per billion (ppb). The lowest concentration detected was 0.06 ppb in sample P. No aflatoxin G1 and G2 was detected in all the kokoro samples with exception of sample P which contained 2.54 ppb aflatoxin G1.According to international standards some of the kokoro samples are not suitable for human consumption because of high-level aflatoxin which was above the recommended level. Therefore, production of kokoro should be standardized and appropriate packaging materials utilized to prevent the growth of aflatoxigenic fungi. This is to safeguard the health of many poor Nigerians who consume it on a regular basis.

Keywords: kokoro, maize snack, aflatoxin, contamination, mould, Nigeria

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Authors: Alberto A. Escobar Puentes, G. Adriana García, Luis F. Cuevas G., Alejandro P. Zepeda, Fernando B. Martínez, Susana A. Rincón

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Snack foods are usually classified as ‘junk food’ because have little nutritional value. However, due to the increase on the demand and third generation (3G) snacks market, low price and easy to prepare, can be considered as carriers of compounds with certain nutritional value. Resistant starch (RS) is classified as a prebiotic fiber it helps to control metabolic problems and has anti-cancer colon properties. The active compound can be developed by chemical cross-linking of starch with phosphate salts to obtain a type 4 resistant starch (RS4). The chemical reaction can be achieved by extrusion, a process widely used to produce snack foods, since it's versatile and a low-cost procedure. Starch is the major ingredient for snacks 3G manufacture, and the seeds of sorghum contain high levels of starch (70%), the most drought-tolerant gluten-free cereal. Due to this, the aim of this research was to develop a snack (3G), with RS4 in optimal conditions extrusion (previously determined) from sorghum starch, and carry on a sensory, chemically and structural characterization. A sample (200 g) of sorghum starch was conditioned with 4% sodium trimetaphosphate/ sodium tripolyphosphate (99:1) and set to 28.5% of moisture content. Then, the sample was processed in a single screw extruder equipped with rectangular die. The inlet, transport and output temperatures were 60°C, 134°C and 70°C, respectively. The resulting pellets were expanded in a microwave oven. The expansion index (EI), penetration force (PF) and sensory analysis were evaluated in the expanded pellets. The pellets were milled to obtain flour and RS content, degree of substitution (DS), and percentage of phosphorus (% P) were measured. Spectroscopy [Fourier Transform Infrared (FTIR)], X-ray diffraction, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) analysis were performed in order to determine structural changes after the process. The results in 3G were as follows: RS, 17.14 ± 0.29%; EI, 5.66 ± 0.35 and PF, 5.73 ± 0.15 (N). Groups of phosphate were identified in the starch molecule by FTIR: DS, 0.024 ± 0.003 and %P, 0.35±0.15 [values permitted as food additives (<4 %P)]. In this work an increase of the gelatinization temperature after the crosslinking of starch was detected; the loss of granular and vapor bubbles after expansion were observed by SEM; By using X-ray diffraction, loss of crystallinity was observed after extrusion process. Finally, a snack (3G) was obtained with RS4 developed by extrusion technology. The sorghum starch was efficient for snack 3G production.

Keywords: extrusion, resistant starch, snack (3G), Sorghum

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Authors: Elif Yildiz, Gizem Gungor, Hatice Yilmaz, Duygu Gocmen

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Nowadays, consumer demand has been increasing for the healthy and functional food. In this context, some natural products rich in phenolic compounds are also added to cereal based food for health benefits. Natural phenolic compounds have many beneficial bioactivities such as anti-allergic, antiviral, anti-inflammatory and anti-mutagenic activities. It has been found that various plant species contain natural bioactive phytochemicals with antioxidant function. One of these plant species is mahaleb (Prunus mahaleb L). Mahaleb berries with dark blue or red colours have the highest antioxidant capacities among all common fruits and vegetables. The aim of this study was to determine the possibilities of improving the antioxidant properties of novel snack crackers by supplementing with mahaleb (Prunus mahaleb L) powder. For this purpose mahaleb powder were used to replace wheat flour in the snack cracker formulation at two different levels (5%, and 7.5% w/w). As a result, mahaleb supplementation caused an increase in total phenolic contents and antioxidant activities of crackers. It can be say that mahaleb powder can be used as an alternative functional and nutritional ingredient in bakery products.

Keywords: antioxidant activity, cracker, mahaleb (Prunus mahaleb L), phenolic contents

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Authors: Hamed Rajabzadeh Gatabi, Soroush Dastgheibifard, Mahsa Asnafi

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There is no doubt that reinforced concrete is known as one of the most significant materials which is used in construction industry for many years. Although, some natural elements in dealing with environment can contribute to its corrosion or failure. One of which is bar or so-called reinforcement failure. So as to combat this problem, one of the oxidization prevention methods investigated was the barrier protection method implemented over the application of an organic coating, specifically fusion-bonded epoxy. In this study comparative method is prepared on two different kinds of covered bars (zinc-riches epoxy and polyamide epoxy coated bars) and also uncoated bar. With the aim of evaluate these reinforced concretes, the stickiness, toughness, thickness and corrosion performance of coatings were compared by some tools like Cu/CuSo4 electrodes, EIS and etc. Different types of concretes were exposed to the salty environment (NaCl 3.5%) and their durability was measured. As stated by the experiments in research and investigations, thick coatings (named epoxies) have acceptable stickiness and strength. Polyamide epoxy coatings stickiness to the bars was a bit better than that of zinc-rich epoxy coatings; nonetheless it was stiffer than the zinc rich epoxy coatings. Conversely, coated bars with zinc-rich epoxy showed more negative oxidization potentials, which take revenge protection of bars by zinc particles. On the whole, zinc-rich epoxy coverings is more corrosion-proof than polyamide epoxy coatings due to consuming zinc elements and some other parameters, additionally if the epoxy coatings without surface defects are applied on the rebar surface carefully, it can be said that the life of steel structures is subjected to increase dramatically.

Keywords: surface coating, epoxy polyamide, reinforce concrete bars, salty environment

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Authors: B. E. Adeyanju, M. K. Bolade, V. N. Enijuigha

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This work examined the nutritional composition of maize-based snack (kango) fortified with kidney beans (Phaseolus vulgaris) and alligator pepper (Aframomum melegueta). The snack is essentially traditional food being consumed by all ages in the southwestern part of Nigeria. Three varieties of maize were obtained from the Institute of Agricultural Research and Training (IAR&T), Ibadan, Nigeria, namely: ART-98-SW06-W, Br 9943-DMR-SR-W and SUWAN-1-SR-Y. Flour blends were obtained using the Response Surface Methodology (RSM) which resulted in appropriate blending ratios of maize, kidney beans and alligator pepper. Kango was prepared by milling maize grain into flour; ingredients such as pepper, onion, salt and water were added to the maize flour, mixed together to make a slurry. The slurry was fried in hot groundnut oil at a temperature of 126°C for 8 minutes. The incorporation of kidney bean and alligator pepper in maize flour was observed to increase the water and oil absorption capacities of the resultant blends thereby giving 109.21 to 156.90 ml/mg and 110.68 to 136.67 ml/mg respectively for kango. The pasting properties of the maize flour blends were also enhanced due to the incorporation of kidney bean and alligator pepper. The peak viscosity of the flour blends ranged from 3.24 to 7.67 RVU. The incorporation of kidney bean and alligator pepper in the production of the snacks increased the protein contents from 9.63 to 16.37%. The mineral contents (sodium, potassium, calcium, magnesium, iron and zinc) of the snacks were equally increased due to the incorporation of kidney bean and alligator pepper. A general increase was observed for vitamin B1 (0.69- 1.25 mg/100g), B2 (0.09 - 0.46 mg/100g) and B3 (0.11 - 0.72 mg/100g) in the snacks due to the incorporation of kidney bean and alligator pepper. This research work showed that kango produced from the composited maize flour, kidney bean and alligator pepper had better functional properties and higher nutritional contents.

Keywords: functional properties, kango, nutritional composition, snack

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Authors: Nasruddin Junus

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CFTR column is one of the improvements CFT columns by inserting reinforcing steel bars into infill concrete. The presence of inserting reinforcing steel bars is increasing the excellent structural performance of the CFT column, especially on the fire-resisting performance. Investigation on the mechanical behavior of CFTR column connection is summarized in the three parts; column to column joint, column to beam connection, and column base. Experiment that reported in this paper is concerned on the mechanical behavior of CFTR column joint under pull out testing, especially on its stress transfer mechanism. A number series of the pull out test on the CFT with inserting reinforcing steel bar are conducted. Ten test specimens are designed, constructed, and tested to examine experimentally the effect of the size of square steel tube, size of the bearing plate, length of embedment steel bars, kind of steel bars, and the numbers of rib plate.

Keywords: CFTR column, pull out, stress, transfer mechanism

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Authors: Zuoji Huang, Jinyan Sun, Chunlin Wang, Haiming Qian, Nan Xu

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The spatial extent and area of central river bars can always vary due to the impact of water level, sediment supply and human activities. In 2016, a catastrophic flood disaster caused by sustained and heavy rainfall happened in the middle and lower Yangtze River. The flood led to the most serious economic and social loss since 1954, and strongly affected the central river bar. It is essential to continuously monitor the dynamics change of central bars because it can avoid frequent field measurements in central bars before and after the flood disaster and is helpful for flood warning. This paper focused on the dynamic change of central bars of Phoenix bar and Changsha bar in the Yangtze River in 2016. In this study, GF-1 (GaoFen-1) WFV(wide field view) data was employed owing to its high temporal frequency and high spatial resolution. A simple NDWI (Normalized Difference Water Index) method was utilized for river central bar mapping. Human-checking was then performed to ensure the mapping quality. The relationship between the area of central bars and the measured water level was estimated using four mathematical models. Furthermore, a risk assessment index was proposed to map the spatial pattern of inundation risk of central bars. The results indicate a good ability of the GF-1 WFV imagery with a 16-m spatial resolution to characterize the seasonal variation of central river bars and to capture the impact of a flood disaster on the area of central bars. This paper observed a significant negative but nonlinear relationship between the water level and the area of central bars, and found that the cubic function fits best among four models (R² = 0.9839, P < 0.000001, RMSE = 0.4395). The maximum of the inundated area of central bars appeared during the rainy season on July 8, 2016, and the minimum occurred during the dry season on December 28, 2016, which are consistent with the water level measured by the hydrological station. The results derived from GF-1 data could provide a useful reference for decision-making of real-time disaster early warning and post-disaster reconstruction.

Keywords: central bars, dynamic change, water level, the Yangtze river

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Authors: Adebola Ajayi, Olakunle M. Makanjuola

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The effects of particle sizes of maize flour on the quality of traditional maize snack (Kokoro) were investigated. Maize flour of different sieve mesh sizes of 1.00mm, 1.9 mm, 1.4 mm, 1.68 mm and 2.0 mm was used to produce Kokoro. The samples were analysed for protein, fat, moisture content, crude fibre, ash and sensory evaluation. The various mixture obtained were separately processed into snacks following essential traditional method of production. The result of the sensory evaluation showed that Kokoro of sample 546 using 1.0mm mesh sieve size was the most preferred and sample 513 using 2.00 was least preferred. The result revealed that the more the maize was well blended the more acceptable the product is to the consumer.

Keywords: particle sizes, maize flour, quality, Kokoro

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Authors: Amirmozafar Benshams, Saman Shafeinejad, Mohammad Zaman Kabir, Farzad Hatami, Mohammadreza Khedmati, Mesbah Saybani

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Steel bars has been used in concrete structures for more than one hundred years but lack of corrosion resistance of steel reinforcement has resulted in many structural failures. Fiber Reinforced Polymer (FRP) bar is an acceptable solution to replace steel to mitigate corrosion problem. Since FRP is a brittle material its use in seismic region has been a concern. FRP RC structures can be made ductile by employing a ductile material such as Shape Memory Alloy (SMA) at the plastic hinge region and FRP at the other regions on the other hand SMA is highly resistant to corrosion. Shape Memory Alloy has the unique ability to undergo large inelastic deformation and regain its initial shape through stress removal therefore utilizing composite SMA-FRP bars not only have good corrosion resistance but also have good performance in seismic region. The result show indicate that such composite SMA-FRP bars can substantially reduce the residual drift with adequate energy dissipation capacity during earthquake.

Keywords: steel bar, shape memory alloy, FRP, corrosion

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Authors: Chen ChihYu, Tang Wen Tzu, Chen Kuang Hui

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Aim —To compare the dismount skill between Taiwanese and elite international gymnastics in parallel bars following the 2017-2020 code of points. Methods—The gymnasts who advanced to the parallel bars event finals of these four competitions including World Championships, Universiade, the National Games of Taiwan, and the National Intercollegiate Athletic Games of Taiwan both 2017 and 2019 were selected in this study. The dismount skill of parallel bars was analyzed, and the average difficulty score was compared by one-way ANOVA. Descriptive statistics were applied to present the type of dismount skill and the difficulty of each gymnast in these four competitions. The data from World Championships and Universiade were combined as the international group (INT), and data of Taiwanese National Games and National Intercollegiate Athletic Games were also combined as the national group (NAT). The differences between INT and NAT were analyzed by the Chi-square test. The statistical significance of this study was set at α= 0.05. Results— i) There was a significant difference in the mean parallel bars dismount skill in these four competitions analyzed by one-way ANOVA. Both dismount scores of World Championships and Universiade were significantly higher than in Taiwanese National Games and National Intercollegiate Athletic Games (0.58±0.08 & 0.56±0.08 > 0.42±0.06 & 40±0.06, p < 0.05). ii) Most of the gymnasts in World Championships and Universiade selected the 0.6-point skill as the parallel bars dismount element, and for the Taiwanese National Games and the National Intercollegiate Athletic Games, most of the gymnasts performed the 0.4-point dismount skill. iii) The result of the Chi-square test has shown that there was a significant difference in the selection of parallel bars dismount skill. The INT group used the E or E+ difficulty element as the dismount skill, and the NAT group selected the D or D- difficulty element. Conclusion— The level of parallel bars dismount in Taiwanese gymnastics is inferior to elite international gymnastics. It is suggested that Taiwanese gymnastics must try to practice the F difficulty dismount (double salto forward tucked with half twist) in the future.

Keywords: Artistic Gymnastics World Championships, dismount, difficulty score, element

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Authors: Rishabh Shukla, Achin Agrawal, Anupam Saxena, S. Mandal

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The existence of a crack, affects the mechanical behaviour and various properties of a structure to a great degree. This paper focuses on recognizing the parameters that gets changed due to the formation of cracks and have a great impact on the performance of the structure. Spalling is a major concern as it leaves the reinforcement bars more susceptible to environmental attacks. Beams of cross section 300 mm × 500 mm are designed and for a calculated area of steel, two different arrangements of reinforced bars are analysed. Results are prepared for different stages of cracking for each arrangement of rebars. The parameters for both arrangements are then compared. The Finite Element Analysis (FEA) is carried out and changes in the properties like flexural strength, Elasticity and modal frequency are reported. The conclusions have been drawn by comparing the results.

Keywords: cracks, elasticity, spalling, FEA

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Authors: Samson A. Oyeyinka, Taiwo Tijani, Adewumi T. Oyeyinka, Mutiat A. Balogun, Fausat L. Kolawole, John K. Joseph

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Bambara groundnut is an underutilised leguminous crop that has a similar composition to cowpea. Hence, it could be used in making traditional snack usually produced from cowpea paste. In this study, akara egbe, a traditional snack was prepared from Bambara groundnut flour or paste. Cowpea was included as the reference sample. The proximate composition and functional properties of the flours were studies as well as the proximate composition and sensory properties of the resulting akara egbe. Protein and carbohydrate were the main components of Bambara groundnut and cowpea grains. Ash, fat and fiber contents were low. Bambara groundnut flour had higher protein content (23.71%) than cowpea (19.47%). In terms of functional properties, the oil absorption capacity (0.75 g oil/g flour) of Bambara groundnut flour was significantly (p ≤ 0.05) lower than that of the cowpea (0.92 g oil/g flour), whereas, Cowpea flour absorbed more water (1.59 g water/g flour) than Bambara groundnut flour (1.12 g/g). The packed bulk density (0.92 g/mL) of Bambara groundnut was significantly (p ≤ 0.05) higher than cowpea flour (0.82 g/mL). Akara egbe prepared from Bambara groundnut flour showed significantly (p ≤ 0.05) higher protein content (23.41%) than the sample made from Bambara groundnut paste (19.35%). Akara egbe prepared from cowpea paste had higher ratings in aroma, colour, taste, crunchiness and overall acceptability than those made from cowpea flour or Bambara groundnut paste or flour. Bambara groundnut can produce akara egbe with comparable nutritional and sensory properties to that made from cowpea.

Keywords: Bambara groundnut, Cowpea, Snack, Sensory properties

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Authors: Anna Gramza-Michałowska, Dominik Kmiecik, Justyna Bilon, Joanna Skręty, Joanna Kobus-Cisowska, Józef Korczak, Andrzej Sidor

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Background: Hypertension is one of the civilization diseases with a global scope. Many research showed that every day diet influences significantly our health, helping with the prophylaxis and diseases treatment. The key factor here is the presence of plant origin natural bio active components. Aim: The following research describes snack health-oriented products for hypertension sufferers enriched with selected plant ingredients. Various analytical methods have been applied to determine product’s basic composition and their antioxidant activity. Methods: Snack products was formulated from a composition of different flours, oil, yeast, plant particles and extracts. Basic composition of a product was evaluated as content of protein, lipids, fiber, ash and caloricity. Antioxidant capacity of snacks was evaluated with use radical scavenging methods (DPPH, ABTS) and ORAC value. Proposed snacks as new product was also characterized with sensory analysis. Results and discussion: Results showed that addition of phyto nutrients allowed to improve nutritional and antioxidative value of examined products. Also the anti radical potential was significantly increased, with no loss of sensory value of a snacks. Conclusions: Designed snack is rich in polyphenolics, that express high antioxidant activity, helpful in hypertension and as low calories product obesity prophylaxis.

Keywords: antioxidant, well-being, hypertension, bioactive compounds

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Authors: Olaide Ruth Aderibigbe, Oluwatoyin Oluwole

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Pigeon pea is one of the minor leguminous plants; though underutilised, it is used traditionally by farmers to alleviate hunger and malnutrition. Pigeon pea is cultivated in Nigeria by subsistence farmers. It is rich in protein and minerals, however, its utilisation as food is only common among the poor and rural populace who cannot afford expensive sources of protein. One of the factors contributing to its limited use is the high antinutrient content which makes it indigestible, especially when eaten by children. The development of value-added products that can reduce the antinutrient content and make the nutrients more bioavailable will increase the utilisation of the crop and contribute to reduction of malnutrition. This research, therefore, determined the effects of different roasting temperatures (130 0C, 140 0C, and 150 0C) on the proximate, mineral and antinutrient component of a pigeon pea snack. The brown variety of pigeon pea seeds were purchased from a local market- Otto in Lagos, Nigeria. The seeds were cleaned, washed, and soaked in 50 ml of water containing sugar and salt (4:1) for 15 minutes, and thereafter the seeds were roasted at 130 0C, 140 0C, and 150 0C in an electric oven for 10 minutes. Proximate, minerals, phytate, tannin and alkaloid content analyses were carried out in triplicates following standard procedures. The results of the three replicates were polled and expressed as mean±standard deviation; a one-way analysis of variance (ANOVA) and the Least Significance Difference (LSD) were carried out. The roasting temperatures significantly (P<0.05) affected the protein, ash, fibre and carbohydrate content of the snack. Ready-to-eat snack prepared by roasting at 150 0C significantly had the highest protein (23.42±0.47%) compared the ones roasted at 130 0C and 140 0C (18.38±1.25% and 20.63±0.45%, respectively). The same trend was observed for the ash content (3.91±0.11 for 150 0C, 2.36±0.15 for 140 0C and 2.26±0.25 for 130 0C), while the fibre and carbohydrate contents were highest at roasting temperature of 130 0C. Iron, zinc, and calcium were not significantly (P<0.5) affected by the different roasting temperatures. Antinutrients decreased with increasing temperature. Phytate levels recorded were 0.02±0.00, 0.06±0.00, and 0.07±0.00 mg/g; tannin levels were 0.50±0.00, 0.57±0.00, and 0.68±0.00 mg/g, while alkaloids levels were 0.51±0.01, 0.78±0.01, and 0.82±0.01 mg/g for 150 0C, 140 0C, and 130 0C, respectively. These results show that roasting at high temperature (150 0C) can be utilised as a processing technique for increasing protein and decreasing antinutrient content of pigeon pea.

Keywords: antinutrients, pigeon pea, protein, roasting, underutilised species

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Authors: P. van Tonder, U. Bagdadi, B. M. D. Lario, Z. Masina, T. R. Motshwari

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This paper analyses how concrete reinforcing steel bars corrode and how it can be minimised through the use of various protection methods against corrosion, such as metal-based paint, alloying, cathodic protection and electroplating. Samples of carbon steel bars were protected, using these four methods. Tests performed on the samples included durability, electrical resistivity and bond strength. Durability results indicated relatively low corrosion rates for alloying, cathodic protection, electroplating and metal-based paint. The resistivity results indicate all samples experienced a downward trend, despite erratic fluctuations in the data, indicating an inverse relationship between electrical resistivity and corrosion rate. The results indicated lowered bond strengths when the reinforced concrete was cured in seawater compared to being cured in normal water. It also showed that higher design compressive strengths lead to higher bond strengths which can be used to compensate for the loss of bond strength due to corrosion in a real-world application. In terms of implications, all protection methods have the potential to be effective at resisting corrosion in real-world applications, especially the alloying, cathodic protection and electroplating methods. The metal-based paint underperformed by comparison, most likely due to the nature of paint in general which can fade and chip away, revealing the steel samples and exposing them to corrosion. For alloying, stainless steel is the suggested material of choice, where Y-bars are highly recommended as smooth bars have a much-lowered bond strength. Cathodic protection performed the best of all in protecting the sample from corrosion, however, its real-world application would require significant evaluation into the feasibility of such a method.

Keywords: protection methods, corrosion, concrete, reinforcing steel bars

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Authors: Lee Siong Wee, Tan Kang Hai, Yang En-Hua

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This paper presents the results of an experimental study undertaken to evaluate the local bond stress-slip response of short embedment of reinforcing bars in normal concrete (NC) and high performance fiber reinforced cement composites (HPFRCC) blocks. Long embedment was investigated as well to gain insights on the distribution of strain, slip, bar stress and bond stress along the bar especially in post-yield range. A total of 12 specimens were tested, by means of pull-out of the reinforcing bars from concrete blocks. It was found that the enhancement of local bond strength can be reached up to 50% and ductility of the bond behavior was improved significantly if HPFRCC is used. Also, under a constant strain at loaded end, HPFRCC has delayed yielding of bars at other location from the loaded end. Hence, the reduction of bond stress was slower for HPFRCC in comparison with NC. Due to the same reason, the total slips at loaded end for HPFRCC was smaller than NC as expected. Test results indicated that HPFRCC has better bond slip behavior which makes it a suitable material to be employed in anchorage zone such as beam-column joints.

Keywords: bond stress, high performance fiber reinforced cement composites, slip, strain

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Authors: Faris A. Uriayer, Mehtab Alam

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The concept of using a hybrid composite by combining two or more different materials to produce bilinear stress–strain behaviour has become a subject of interest. Having studied the mechanical properties of steel-CFRP specimens (CFRP Laminate Sandwiched between Mild Steel Strips), full size steel-CFRP composite reinforcement were fabricated and used as a new reinforcing material inside beams in lieu of traditional steel bars. Four beams, three beams reinforced with steel-CFRP composite reinforcement and one beam reinforced with traditional steel bars were cast, cured and tested under quasi-static loading. The flexural test results of the beams reinforced with this composite reinforcement showed that the beams with steel-CFRP composite reinforcement had comparable flexural strength and flexural ductility with beams reinforced with traditional steel bars.

Keywords: CFRP laminate, steel strip, flexural behaviour, modified model, concrete beam

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Authors: Francis Adu Mensah

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Induction motors are indispensable components in various industrial applications. However, faults in induction motors can lead to significant performance degradation and potentially catastrophic failures, resulting in costly downtime, production losses, and safety hazards. Among these faults, broken rotor bars are particularly dangerous as they can cause severe damage to the motor and the connected machinery. Therefore, detecting broken rotor bars is crucial for the reliable and safe operation of induction motor systems. In this regard, this study proposes a distinctive approach to detect broken rotor bars using artificial neural networks and feature extraction techniques. To train and evaluate this approach, a 2.2-kilowatt induction motor was simulated using Matlab/Simulink to generate a dataset of motor performance parameters for both model training and evaluation. The dataset was then preprocessed using principal component analysis to extract relevant features for fault diagnosis. After feature extraction, the processed dataset was fed into various machine-learning models for fault classification. The machine learning models were compared and evaluated based on their ability to identify the number of broken rotor bars. Among these models, a Tri layered neural network was found to be the most effective in classifying faults accurately. To improve the performance of the neural network, the network’s hyperparameters were optimized using the Random Search algorithm. After thorough testing, the optimized Tri layered neural network achieved 100% accuracy in predicting fault occurrences and identifying the number of affected rotor bars. This demonstrates the effectiveness of the proposed protection scheme in detecting broken rotor bars and enhancing the overall reliability and safety of induction motor systems in industrial applications.

Keywords: broken rotor bar, intelligent fault detection, neural network, optimized tri-layered

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Authors: Amin Kamal Akhnoukh, Lois Zaki Kamel, Magued Mourad Barsoum

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The objective of this research is to mitigate and prevent the alkali silica reactivity (ASR) in highway construction projects. ASR is a deleterious reaction initiated when the silica content of the aggregate reacts with alkali hydroxides in cement in the presence of relatively high moisture content. The ASR results in the formation of an expansive white colored gel-like material which forms the destructive tensile stresses inside hardened concrete. In this research, different types of local aggregates available in the State of Arkansas were mixed and mortar bars were poured according to the ASTM specifications. Mortar bars expansion was measured versus time and aggregates with potential ASR problems were detected. Different types of supplementary cementitious materials (SCMs) were used in remixing mortar bars with highly reactive aggregates. Length changes for remixed bars proved that different types of SCMs can be successfully used in reducing the expansive effect of ASR. SCMs percentage by weight is highly dependent on the SCM type. The result of this study will help avoiding future losses due to ASR cracking in construction project and reduce the maintenance, repair, and replacement budgets required for highways network.

Keywords: alkali silica reaction, aggregates, misture, cracks, Mortar Bar Test, supplementary cementitious materials

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Authors: A. Zaidi, F. Khelifi, R. Masmoudi, M. Bouhicha

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5 In order to eradicate the degradation of reinforced concrete structures due to the steel corrosion, professionals in constructions suggest using fiber reinforced polymers (FRP) for their excellent properties. Nevertheless, high temperatures may affect the bond between FRP bar and concrete, and consequently the serviceability of FRP-reinforced concrete structures. This paper presents a nonlinear numerical investigation using ADINA software to investigate the effect of the spacing between glass FRP (GFRP) bars embedded in concrete on circumferential thermal deformations and the distribution of radial thermal cracks in reinforced concrete beams submitted to high temperature variations up to 60 °C for asymmetrical problems. The thermal deformations predicted from nonlinear finite elements model, at the FRP bar/concrete interface and at the external surface of concrete cover, were established as a function of the ratio of concrete cover thickness to FRP bar diameter (c/d_b) and the ratio of spacing between FRP bars in concrete to FRP bar diameter (e/d_b). Numerical results show that the circumferential thermal deformations at the external surface of concrete cover are linear until cracking thermal load varied from 32 to 55 °C corresponding to the ratio of e/d_b varied from 1.3 to 2.3, respectively. However, for ratios e/d_b >2.3 and c/d_b >1.6, the thermal deformations at the external surface of concrete cover exhibit linear behavior without any cracks observed on the specified surface. The numerical results are compared to those obtained from analytical models validated by experimental tests.

Keywords: concrete beam, FRP bars, spacing effect, thermal deformation

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Authors: Vladimir Stojanović, Marko D. Petković

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The vibration of a complex bogie system that moves on along the high order shear deformable beam on a viscoelastic foundation is studied. The complex bogie system has been modeled by elastically connected rigid bars on an identical supports. Elastic coupling between bars is introduced to simulate rigidly or flexibly (transversal or/and rotational) connection. Identical supports are modeled as a system of attached spring and dashpot to the bar on one side and interact with the beam through the concentrated mass on the other side. It is assumed that the masses and the beam are always in contact. New analytically determined critical velocity of the system is presented. It is analyzed the case when the complex bogie system exceeds the minimum phase velocity of waves in the beam when the vibration of the system may become unstable. Effect of an elastic coupling between bars on the stability of the system has been analyzed. The instability regions are found for the complex bogie system by applying the principle of the argument and D-decomposition method.

Keywords: Reddy-Bickford beam, D-decomposition method, principle of argument, critical velocity

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Authors: Perry Ayi Mankattah

Abstract:

Introduction: Africa, which should lead the world in honey production, is importing three times the honey it produces even though it has a healthy, industrious and large population of bees. This is due to the mechanism of honey harvesting that destroys the combs and thereby reducing honey production and rate of harvesting. For Africa to take its place in the world of honey production, Africa should adopt a method that enables a higher rate of honey harvesting. The Advance Top Bar is, therefore, a simplified framework that provides that answer. It can be made of wood, plastic and metal that can be fabricated by tin/metal smiths, wielders and carpenters at the village level without any very sophisticated machines. Material and Methods: ATB is a top bar-like hollow framework of dimension 3.2*48 cm that can be made of wood, plastic and metal. It is made up of three parts of a constant hollow top bar, a variable grooved bottom bar with both bars being joined through synchronized holes (that align both the top and bottom bars ) by either metal or plastic rods of length 22cm and diameter of 5 mm with rounded balls at both ends It could be used with foundation combs or without and also other accessories to have about ten (10) function which includes commercial propolis harvesting queen rearing etc. The variable bottom bar length depends on the width of the hive, as most African beehives are somehow not standardized. Results: Foundation combs are placed within the Advance Top Bar for the bees to form their combs over its mesh to prevent comb breakage during honey harvesting. Similarly, honeycombs on top bars will produce natural foundation combs when also placed in the Advance top bar system just as they are re-used in the Langstroth Frames. Discussions and Conclusions: Any modification that will promote non-comb destruction during honey harvesting in Top bars shall cause Africa to increase honey production by over 100% as beekeepers adopt the mechanism. Honey-laden combs from the current normal top bars could be placed in the Advance Top Bar to harvest without comb destruction; hence the same system could be used as a transition to the adoption of the Advance Top Bar with less cost.

Keywords: honey, harvest, increase, production

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Authors: Khaled Saad Eldin Mohamed Ragab

Abstract:

This paper investigates analytically the torsion behavior of steel fibered high strength self compacting concrete beams reinforced by GFRP bars. Nonlinear finite element analysis on 12­ beams specimens was achieved by using ANSYS software. The nonlinear finite element analysis program ANSYS is utilized owing to its capabilities to predict either the response of reinforced concrete beams in the post elastic range or the ultimate strength of a reinforced concrete beams produced from steel fiber reinforced self compacting concrete (SFRSCC) and reinforced by GFRP bars. A general description of the finite element method, theoretical modeling of concrete and reinforcement are presented. In order to verify the analytical model used in this research using test results of the experimental data, the finite element analysis were performed. Then, a parametric study of the effect ratio of volume fraction of steel fibers in ordinary strength concrete, the effect ratio of volume fraction of steel fibers in high strength concrete, and the type of reinforcement of stirrups were investigated. A comparison between the experimental results and those predicted by the existing models are presented. Results and conclusions thyat may be useful for designers have been raised and represented.

Keywords: nonlinear analysis, torsionally loaded, self compacting concrete, steel fiber reinforced self compacting concrete (SFRSCC), GFRP bars and sheets

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Authors: Mahmud Abba Tahir

Abstract:

This is report on experiment out to compare the sulphate resistance of sand mortar made with five different pozzolanic cement. The pozzolanic cement were prepared by blending powered burnt bricks from the Adamawa, Makurdi, Kano, Kaduna and Niger bricks factories with ordinary Portland cement in the ratio 1:4. Sand –pozzolanic cement mortars of mix ratio 1:6 and 1:3 with water-cement ratio of 0.65 and 0.40 respectively were used to prepare cubes and bars specimens. 150 mortar cubes of size 70mm x 70mm x 70mm and 35 mortar bars of 15mm x 15mm x 100mm dimensions were cast and cured for 28 days. The cured specimens then immersed in the solutions of K₂SO₄, (NH₄)₂SO₄ and water for 28 days and then tested. The compressive strengths of cubes in water increased by 34% while those in the sulphate solutions decreased. Strength decreases of the cubes, cracking and warping of bars immersed in K₂SO₄ were less than those in (NH₄)₂SO_4. Specimens made with Niger and Makurdi pulverized burnt bricks experienced less effect of the sulphates and can therefore be used as pozzolan in mortar and concrete to resist sulphate.

Keywords: burnt bricks powder, comparative, pozzolanic cement, sulphates

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Authors: P. Wongmatar, C. Hansapinyo, C. Buachart

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Failure of typical seismic frames has been found by plastic hinge occurring on beams section near column faces. Past researches shown that the seismic capacity of the frames can be enhanced if the plastic hinges of the beams are shifted away from the column faces. This paper presents detailing of reinforcements in the interior beam–column connections aiming to relocate the plastic hinge of reinforced concrete and precast concrete frames. Four specimens were tested under quasi-static cyclic load including two monolithic specimens and two precast specimens. For one monolithic specimen, typical seismic reinforcement was provided and considered as a reference specimen named M1. The other reinforced concrete frame M2 contained additional intermediate steel in the connection area compared with the specimen M1. For the precast specimens, embedded T-section steels in joint were provided, with and without diagonal bars in the connection area for specimen P1 and P2, respectively. The test results indicated the ductile failure with beam flexural failure in monolithic specimen M1 and the intermediate steel increased strength and improved joint performance of specimen M2. For the precast specimens, cracks generated at the end of the steel inserts. However, slipping of reinforcing steel lapped in top of the beams was seen before yielding of the main bars leading to the brittle failure. The diagonal bars in precast specimens P2 improved the connection stiffness and the energy dissipation capacity.

Keywords: relocation, plastic hinge, intermediate bar, T-section steel, precast concrete frame

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Authors: M. Harir, A. Bendiabdellah, A. Chaouch, N. Benouzza

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This paper deals with the modelling and simulation of the squirrel cage induction motor by taking into account all space harmonic components, as well as the introduction of the bars skew, in the calculation of the linear evolution of the magnetomotive force (MMF) between the slots extremities. The model used is based on multiple coupled circuits and the modified winding function approach (MWFA). The effect of skewing is included in the calculation of motors inductances with an axial asymmetry in the rotor. The simulation results in both time and spectral domains show the effectiveness and merits of the model and the error that may be caused if the skew of the bars is neglected.

Keywords: modeling, MWFA, skew effect, squirrel cage induction motor, spectral domain

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