scholarly journals The effect of sweet potato powder on the physical, chemical and organoleptic indicators of bread quality

2020 ◽  
Vol 161 ◽  
pp. 01054
Author(s):  
G.G Yusupova ◽  
R.Kh Yusupov
Keyword(s):  
Sweet Potato ◽  
Specific Volume ◽  
Control Sample ◽  
West African ◽  
Bakery Products ◽  
African Countries ◽  
Shape Stability ◽  
Rational Dose ◽  
Potato Powder ◽  
By Products

In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.

scholarly journals VALORISATION OF BY-PRODUCTS OF THE COTTON SECTOR IN BENIN: DESIGN AND MANUFACTURING OF A DEFIBRATOR AND A THERMOPRESS FOR THE PRODUCTION OF INSULATION PANELS

2021 ◽  
Vol 9 (02) ◽  
pp. 714-723
Author(s):  
Guy Clarence Semassou ◽  
◽  
Abdou Raimi Olayimika Ichola Alakouko ◽  
Edmond Claude Vodounnou ◽  
◽  
...  
Keyword(s):  
Electric Heating ◽  
West African ◽  
Temperature Control System ◽  
Cotton Production ◽  
African Countries ◽  
Unused Resource ◽  
Design And Manufacture ◽  
Harmful Effects ◽  
Two Machines ◽  
By Products

Cotton production is an important sector in the development of West African countries, particularly Benin. This waste constitutes an unused resource and a threat to the environment. The aim of this work is the design and manufacture of a defibrator and a thermopress for the valorisation of this waste into insulation panels. These two machines have been dimensioned and designed using TopSolid, Schemaplic, Matlab and RDM6 software. The defibrator is manual and enables the shredding of fiber waste and the extraction of impurities. The thermopress is manual and has an electric heating and temperature control system. It can form 30 mm thick panels with a surface area of 400 x 400 mm2 at temperatures up to 200 °C. These two equipments have made it possible to produce new bio-based materials that will help reduce the harmful effects of climate change.

The Coin of the African Realm

2017 ◽  
Author(s):  
Jeffrey Herbst
Keyword(s):  
Twentieth Century ◽  
West Africa ◽  
West African ◽  
Regional Economies ◽  
African Countries ◽  
New Strategies

This chapter examines the politics of the currency in West Africa from the beginning of the twentieth century. A public series of debates over the nature of the currency occurred in West Africa during both the colonial and independence periods. Since 1983, West African countries have been pioneers in Africa in developing new strategies to combat overvaluation of the currency and reduce the control of government over the currency supply. The chapter charts the evolution of West African currencies as boundaries and explores their relationship to state consolidation. It shows that leaders in African capitals managed to make the units they ruled increasingly distinct from the international and regional economies, but the greater salience of the currency did not end up promoting state consolidation. Rather, winning the ability to determine the value of the currency led to a series of disastrous decisions that severely weakened the states themselves.

Political Stability in West African States: Problems and Solutions. (Case Studies of Côte d’Ivoire and Senegal)

2018 ◽  
pp. 75-88
Author(s):  
Lyubov Sadovskaya
Keyword(s):  
Cote D'ivoire ◽  
Côte D’Ivoire ◽  
Political Stability ◽  
West African ◽  
The Political ◽  
Political Systems ◽  
African Countries ◽  
Cote D’Ivoire ◽  
External Threats ◽  
Côte D'ivoire

The article presents a new view on the problems of political stability in West African countries. For the first time was carried out a comparative analysis of the sustainability of the political systems of the two Francophone fastest growing countries in West Africa, Côte d’Ivoire and Senegal. The author analyzes the factors negatively influencing political stability social order, and those that reduce conflict potencial in these States. Internal and external threats to the political systems of Senegal and Сôte d’Ivoire are examined. The response of both countries to internal and external challenges is shown. The study proves that while external threats indanger Senegal’s political stability, such as the penetration of religious extremism, the crisis in Casamance, maritime piracy, drug traffic, for Côte d’Ivoire, on the contrary, main risks are internal: electoral, socio-political crises, the split of elites, arms smuggling, banditry. The study demonstrates that the level of social governance in Senegal is higher than in other West African countries, including Сôte d’Ivoire, due to the dualism of the political system: the coexistence of Western-style political institutions with local faiths (tariqas), as well as policy pursued by President M. Sall. aimed at achieving mutual compromise that ensure the peaceful settlement of conflicts and contradictions. The author concludes that a new approach to the development of a security strategy is required.

scholarly journals Community hygiene against lassa fever disease and its predictors in a Nigerian rural settlement

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
A A Gobir ◽  
C L Ejembi ◽  
A A Aliyu ◽  
M B Garba ◽  
C J C Igboanusi ◽  
...  
Keyword(s):  
Sampling Technique ◽  
Lassa Fever ◽  
West African ◽  
World Health ◽  
Food Storage ◽  
African Countries ◽  
Cross Sectional ◽  
Effective Prevention ◽  
Viral Haemorrhagic Fever ◽  
Hygiene Measures

Abstract Background Lassa fever disease (LFD) is a viral haemorrhagic fever that is endemic in some West african countries where an estimated 300,000 to 500,000 cases and 5000 deaths occur yearly. The World Health Organization described it as a global health threat. At community level, its prevention relies on promoting good “community hygiene”. This study was conducted to assess practice of community hygiene measures against LFD and its associated factors. Methods A cross-sectional, community based descriptive study conducted during a LFD epidemic in a a rural community of Nigeria. An interviewer-administered questionnaire was used to collect data from 556 adult respondents, selected using systematic random sampling technique. Data was analyzed using SPSS. Results A majority of the respondents were females (52.9%). Educational attainment was significantly associated with safe food storage at the multivariate level (aOR= 1.31, 95% CI: 1.10-1.54,P= 0.002) while having a good knowledge of LFD was a significant predictor of maintaining good housing standards (aOR= 3.73, 95% CI: 1.09-12.80,P=0.036). Conclusions Predictors of practice of community hygiene against LFD include education and having an excellent knowledge of LFD. To improve community hygiene practices in the community, there is need for a comprehensive LFD behavior change communication intervention. Key messages Cubing the global threat of LFD depends on its effective prevention in endemic West African communities. This study shows that such preventive measures are poor and there is need for more response to address the problem.

scholarly journals Determinants of Insurance Penetration in West African Countries: A Panel Auto Regressive Distributed Lag Approach

2021 ◽  
Vol 14 (8) ◽  
pp. 350
Author(s):  
Odunayo Olarewaju ◽  
Thabiso Msomi
Keyword(s):  
Banking Sector ◽  
West African ◽  
Education Sector ◽  
African Countries ◽  
Distributed Lag ◽  
Long Run ◽  
Short Run ◽  
Auto Regressive ◽  
Insurance Penetration ◽  
The Government

This study analyses the long- and short-term dynamics of the determinants of insurance penetration for the period 1999Q1 to 2019Q4 in 15 West African countries. The panel auto regressive distributed lag model was used on the quarterly data gathered. A cointegrating and short-run momentous connection was discovered between insurance penetration along with the independent variables, which were education, productivity, dependency, inflation and income. The error correction term’s significance and negative sign demonstrate that all variables are heading towards long-run equilibrium at a moderate speed of 56.4%. This further affirms that education, productivity, dependency, inflation and income determine insurance penetration in West Africa in the long run. In addition, the short-run causality revealed that all the pairs of regressors could jointly cause insurance penetration. The findings of this study recommend that the economy-wide policies by the government and the regulators of insurance markets in these economies should be informed by these significant factors. The restructuring of the education sector to ensure finance-related modules cut across every faculty in the higher education sector is also recommended. Furthermore, Bancassurance is also recommended to boost the easy penetration of the insurance sector using the relationship with the banking sector as a pathway.

scholarly journals Utilization of By-products in Manufacture of Sweet Potato Starch

1973 ◽  
Vol 20 (9) ◽  
pp. 405-410 ◽  
Author(s):  
MASAYOSHI TAKAKUWA ◽  
EIKO FURUKAWA
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Sweet Potato Starch ◽  
By Products

DEVELOPMENT OF RYE-WHEAT BAKERY PRODUCTS FROM FLOUR MULTI-COMPONENT MIXTURES FOR FUNCTIONAL AND DIETARY NUTRITION

2020 ◽  
Author(s):  
Н.А. БЕРЕЗИНА ◽  
А.В. АРТЕМОВ ◽  
И.А. НИКИТИН
Keyword(s):  
Mass Fraction ◽  
Control Sample ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Properties ◽  
Multicomponent Mixtures ◽  
Food Ingredients ◽  
Biological Value ◽  
Retail Chain ◽  
Calcium Phosphorus

Представлен комплексный подход к оптимизации состава мучной поликомпонентной смеси для ржано-пшеничных хлебобулочных изделий, учитывающий химический состав и технологические свойства пищевых ингредиентов смеси, а также их влияние на основной технологически формирующий компонент – ржано-пшеничную муку. Проектирование состава поликомпонентных смесей осуществляли с помощью разработанной ранее программы. Было сгенерировано более 20 образцов модельных мучных смесей, из которых отобрано 4 образца с показателями биологической ценности не менее 70% для приготовления хлебобулочных изделий. Приготовление осуществляли ускоренным способом с использованием подкислителя «Лезизауэр», прессованных дрожжей и соли в количестве, % от массы смеси, 2,0; 2,2 и 1,5 соответственно. Воду вносили по расчету с учетом массовой доли влаги ингредиентов. Продолжительность брожения составляла 60–70 мин, расстойки – 35–40 мин. Изделия выпекали при (200 ± 10)ºС до температуры внутри мякиша 97–98ºС. В качестве контроля был приобретенный в торговой сети хлеб ржано-пшеничный «Спасский», выпеченный АО «Орловский хлебокомбинат». Установлено, что выпеченные образцы ржано-пшеничного хлеба из разработанных мучных поликомпонентых смесей имеют сбалансированный состав белков, жиров и углеводов – 1,0 : 0,8 : 3,9–4,8 соответственно и кальция, фосфора и магния – 1,0 : 0,5–0,6 : 1,2–1,5 соответственно. По сравнению с хлебом ржано-пшеничным «Спасский» в хлебобулочных изделиях из мучных поликомпонентных смесей повысилось содержание белка и липидов соответственно на 0,8–2,3 и 2,7–3,5%, количество углеводов снизилось на 5,5–7,2%, увеличилось количество клетчатки в 4,5–5,5 раза, кальция в 5,5–7,5 раза, фосфора в 1,5–1,6 раза, магния в 1,1–1,2 раза. Биологическая ценность разработанных хлебобулочных изделий повысилась на 7,9–18,4% в сравнении с контрольным образцом. A comprehensive approach to optimizing the composition of a multi-component flour mixture for rye-wheat bakery products, taking into account the chemical composition and technological properties of the food ingredients of the mixture, as well as their influence on the main technologically forming component – rye-wheat flour, is presented. The design of the composition of multicomponent mixtures was carried out using a previously developed program. More than 20 samples of model flour mixtures were generated, of which 4 samples with indicators of biological value of at least 70% were selected for the preparation of bakery products. Preparation was carried out by an accelerated method using the acidifier «Lezisauer», compressed yeast and salt in an amount, % of the mass of the mixture, 2,0; 2,2 and 1,5 respectively. Water is added according to the calculation taking into account the mass fraction of moisture of the ingredients. The duration of fermentation was 60–70 minutes, proofing – 35–40 minutes. The products were baked at (200 ± 10)°C to the temperature inside the crumb 97–98°C. The rye-wheat bread «Spassky» purchased in the retail chain was used as a control. It was found that the baked samples of rye-wheat bread from the developed multi-component flour mixtures have a balanced composition of proteins, fats and carbohydrates – 1,0 : 0,8 : 3,9–4,8 respectively and calcium, phosphorus and magnesium – 1,0 : 0,5–0,6 : 1,2–1,5 accordingly. Compared with rye-wheat bread «Spassky» in bakery products made from flour multicomponent mixtures, the content of protein and lipids increased respectively by 0,8–2,3 and 2,7–3,5%, the amount of carbohydrates decreased by 5,5–7,2%, the amount of fiber increased by 4,5–5,5 times, calcium by 5,5–7,5 times, phosphorus by 1,5–1,6 times, magnesium by 1,1–1,2 times. The biological value of the developed bakery products increased by 7,9–18,4% in comparison with the control sample.

DEVELOPMENT OF BREAD FORMULATION USING OF BARNYARD GRASS (ECHINOCHLOA FRUMENTACEA) FLOUR TO IMPROVE THE QUALITY

2019 ◽  
Author(s):  
Н.Н. ФИЛОНОВА ◽  
С.В. ЯЦЕНКО ◽  
М.К. САДЫГОВА
Keyword(s):  
Control Sample ◽  
Ash Content ◽  
High Rate ◽  
Bakery Products ◽  
Barnyard Grass ◽  
Bread Crumb ◽  
Rye Bread ◽  
Lifting Force ◽  
Echinochloa Frumentacea ◽  
Better Than

Оптимизирована рецептура хлеба «Паляница украинская» путем введения 15% пайзовой муки (ПМ) и 5% льняной муки (ЛМ) взамен части пшеничной. Образец с добавкой 15% ПМ и 5% ЛМ имел достаточно высокий показатель бродильной активности и самый высокий показатель подъемной силы – 28 мин в отличие от образца с тем же количеством ПМ, но без добавки ЛМ (43,3 мин) и контрольного образца без добавок (45,5 мин). Добавка в рецептуру хлеба ПМ увеличила в нем содержание белка на 14,68%, золы – более чем в 2 раза. Добавление ЛМ нейтрализовало специфические аромат и вкус пайзы, повлияло на формоудерживающую способность полуфабриката: во время выпечки изделие не расплывалось, выпеченный хлеб имел эластичный пропеченный мякиш с равномерной пористостью, на корке отсутствовали трещины и подрывы. В результате добавки ПМ и ЛМ опытный образец приобрел насыщенный цвет корки и мякиша, приятный аромат, напоминающий аромат ржаного хлеба. Образец хлеба, содержащий 15% ПМ и 5% ЛМ, по истечении 72 ч хранения имел наименьший показатель крошковатости – 3,59% к массе мякиша хлеба и самый высокий показатель набухаемости – 154,5%, лучше других образцов сохранил потребительские качества: вкус и аромат изделия практически не изменились, мягкость мякиша снизилась незначительно. Внесение ПМ взамен части пшеничной в рецептуру хлеба способствует увеличению продолжительности срока хранения изделия, что позволяет рекомендовать использование пайзовой муки в производстве хлебобулочных изделий. The formulation of bread «Palyanitsa ukrainskaya» is optimized by introducing 15% of barnyard grass flour (GF) and 5% of flax flour (FF) instead of wheat flour. The sample with the addition of 15% of GF and 5% of FF had a sufficiently high rate of fermentation activity and the highest rate of lifting force – 28 min in contrast to the sample with the same amount of GF, but without the addition of FF (43,3 min) and the control sample without additives (45,5 min). Additive in bread formulation GF increased its protein content by 14,68%, ash content – more than 2 times. The addition of FF neutralized the specific flavor and taste of the barnyard grass, influenced the form-holding ability of the semi-finished product: during baking the product was not blurred, the baked bread had an elastic baked crumb with uniform porosity, cracks and explosions were absent on the crust. As a result of the addition of GF and FF the prototype acquired a rich color of crust and crumb, a pleasant aroma reminiscent of rye bread. A sample of bread containing 15% GF and 5% FF after 72 h of storage had the lowest crumbiness index – 3,59% by weight of bread crumb and the highest rate of swelling – 154,5%, better than other samples retained consumer qualities: taste and aroma of the product has not changed, the softness of the crumb decreased slightly. Introduction of GF instead of part wheat in the bread formulation helps to increase the duration of the shelf life of the product, which allows us to recommend the use of barnyard grass flour in production of bakery products.

IMPROVEMENT OF TECHNOLOGIES AND DEVELOPMENT COMPOUNDINGS OF THE BAKERY PRODUCTS OF THE FUNCTIONAL PURPOSE ENRICHED WITH CALCIUM, PROTEIN AND β-CAROTENE

2018 ◽  
Author(s):  
И.В. МАЦЕЙЧИК ◽  
С.М. КОРПАЧЕВА ◽  
Е.А. СУВОРОВА ◽  
А.Н. ТКАЧ
Keyword(s):  
Information Matrix ◽  
Control Sample ◽  
Fine Powder ◽  
The Body ◽  
Bakery Products ◽  
Mechanochemical Processing ◽  
Egg Shell ◽  
Functional Purpose ◽  
Β Carotene ◽  
Min Cut

Разработаны рецептуры хлебобулочных изделий на основе сухой подсырной деминерализованной сыворотки «Вимм-билль-данн» с добавлением тонкодисперсного порошка из яичной скорлупы механохимической обработки и растительных порошков из свеклы, клюквы и моркови после инфракрасной обработки. С помощью математического моделирования путем решения задач линейного программирования подобраны оптимальные соотношения ингредиентов рецептур, представленные в виде информационной матрицы для проектирования. Усовершенствована технология приготовления новых хлебобулочных изделий: просеянную сыворотку разводят водой в соотношении 1 : 10, добавляют измельченные овсяные хлопья и замачивают на 15 мин; в полученную смесь вводят ингредиенты: подготовленные дрожжи активированные, порошок ИК-сушки из растительных ингредиентов и порошок из яичной скорлупы, размягченное сливочное масло, просеянную муку с аскорбиновой кислотой; производят замешивание теста в течение 7–8 мин при увеличенной скорости до однородной консистенции; тесто оставляют для брожения на 35 мин, разделывают на шарики массой 50 г и ставят на расстойку на 20 мин, выпекают при температуре 180–200°С в течение 20 мин. Установлено, что ускоренная механическая обработка интенсифицирует процессы приготовления теста, сокращая их продолжительность, мин: брожения с 75 до 35, расстойки с 55 до 20, выпечки от 5 до 2 по сравнению с контрольным образцом. Потребление разработанных хлебобулочных изделий удовлетворяет от 10 до 15% суточной потребности организма в β-каротине, кальции и белке. Разработанные хлебобулочные изделия соответствуют требованиям ТР ТС 021/2011 и рекомендованы в качестве функциональных продуктов детского, диетического и геронтологического питания. Bakery products on the basis of the dry demineralized whey powder Wimm-Bill-Dann with addition of fine powder of an egg shell of mechanochemical processing and vegetable powders of infrared processing from beet, a cranberry and carrots are developed. With the help of mathematical modeling by solving problems of linear programming the optimal ratio of the ingredients of the formulations presented in the form of an information matrix for the design are selected. The technology of preparation of new bakery products is improved: the sifted serum is diluted with water in a ratio of 1 : 10, the crushed oat flakes are added and soaked for 15 min; the ingredients are introduced into the resulting mixture: prepared activated yeast, IR drying powder from plant ingredients and eggshell powder, softened butter, sifted flour with ascorbic acid; kneading the dough for 7–8 min at an increased speed to a homogeneous consistency; the dough is left to ferment for 35 min, cut into balls weighing 50 g and put on proofing for 20 min and bake at 180–200°C for 20 min. It was found that accelerated machining intensifies the dough preparation processes, reducing their duration, min: fermentation from 75 to 35, proofing from 55 to 20, baking from 5 to 2 compared to the control sample. The consumption of the developed bakery products meets from 10 to 15% of the daily needs of the body in β-carotene, calcium and protein. The developed bakery products conform to requirements of TR CU 021/2011 and are recommended as functional products of baby, dietary and gerontological food.

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