Production and Consumption of Dried Meat in the City of ABECHE (CHAD)
Abdelsalam Adoum Doutoum,
Djerambaye Sem,
Moussa Tougounigué,
Djamalladine Mahamat Doungous,
Abdelsalam Tidjani,
Babakar Serigne Khalifa Sylla,
Abdourahmane Balla,
Malang Seydi,
Bhen Sikina Toguebaye
Issue:
Volume 10, Issue 2, March 2021
Pages:
33-42
Received:
11 December 2020
Accepted:
29 December 2020
Published:
26 March 2021
Abstract: To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturing processes and the consumption patterns. This collected information was analyzed with XL-STAT 6.1.9 and also with the variance analysis (ANOVA) at the 5% threshold. The result shows that most of the production is done by women with an average age of 31 ± 1, 08. These producers are mostly traders. However, beef is much more sought after for processing at the expense of other meats for its yield and availability. The average drying time is 2 days during the dry season and 5 days during the rainy season. Two drying methods have been identified, the first of which is the mat and it is the most used and the second is the rope. From the point of view of hygiene, most producers do not respect hygiene rules and they use certain food additives (salt, oil, etc.) for processing. Regarding consumption, the “charmoute” is very popular with the population of Abechosies especially women with an average age of 35 ± 1.57. Most of these consumers are of the Muslim religion. It shows that 85.44% consume this meat with a frequency of consumption per week (70%). By cons, 5.83% consume for its poor preparation.
Abstract: To understand the place of livestock products and byproducts in the supply of cities, a study was conducted in the city of Abeche using the method of sector analysis: production and consumption of meat dried. Surveys concerned 89 producers and 104 consumers. The information collected concerns the profile of the producers, the different manufacturin...
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Evaluating the Extracts of Water Melon Rind, Alayyaho, Yakuwa and Karikashi as remedy for Protein Energy Malnutrition
Onuoha Ogbonnaya Gideon,
Oyeniyi Patience Fumilayo,
Adamu Hauwau Zakari,
Muhammad Sumayya Thani,
Maidawa Chongda Zakmi,
Adama Isaiah Ufedo,
Lamido Abubakar Umar
Issue:
Volume 10, Issue 2, March 2021
Pages:
43-53
Received:
26 January 2021
Accepted:
14 February 2021
Published:
26 March 2021
Abstract: 50% of world hungry people live in the third world countries with the worrisome implication among children under age five as a result of malnutrition. This situation persists because cheaper available sources of quality and quantity protein and energy low-cost foods (leaf vegetables and agricultural waste) and simple technologies are not exploited. Result of% yield and mass loss showed loss in mass in the study with Method 3 (with Tsamiya as coagulant) having the least value. The results of chemical composition showed energy content; WRE had the highest value (363.19 Kcal) and least value in KKB (309.63 Kcal). Protein content; YIE had the highest value (33g) and least value in AXT (21g) while carbohydrate content WRE and KKB had the highest value (51.6g) and least value in AXT (44.91g/100g). Result of amino acid profile showed eighteen amino acids (which were higher in quantity than their respective RDA values) of which ten were essential amino acids. The first limiting and second limiting amino acids were methionine and isoleucine respectively. The results of the blood analysis showed albumin value ranged from 3.6 - 3.8 (g/dL), Hematocrit parameters (ASA, ALA and creatinine) and all showed no significant difference (p>0.05) between the diets and the control. Cholesterol values were within the normal range (<150 mg/dL). Result of food intake showed that the rats fed the control had the highest value (327 g) and least value in YIE (276g). PER of all the diet were higher than 2.7. Weight gained were between 38-44 g; EFU (34% - 48%), NPR (3.2 - 4.5) and TD (82% - 95%) and showed no significant difference with the control diet. The result of the functional properties showed BD was highest in sample AXT (12.5) and least in sample YIE (6.61), WAC was highest in sample AXT (12.5) and least in sample YIE (6.61), OAC was highest in sample AXT (12.5) and least in sample YIE (6.61), MD was highest in sample WRE (89.65) and least in sample KKB (85.07), EC was highest in sample KKB (9.115) and least in sample WRE (3.25), FS was highest in sample AXT (28.27) and least in sample WRE (20.75) and PS was highest in sample KKB (23.96) and least in sample WRE (20.64). This study showed that the concentrates can support growth and development especially in infants.
Abstract: 50% of world hungry people live in the third world countries with the worrisome implication among children under age five as a result of malnutrition. This situation persists because cheaper available sources of quality and quantity protein and energy low-cost foods (leaf vegetables and agricultural waste) and simple technologies are not exploited....
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Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate
Issue:
Volume 10, Issue 2, March 2021
Pages:
54-58
Received:
14 January 2021
Accepted:
7 February 2021
Published:
29 April 2021
Abstract: Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.
Abstract: Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0,...
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