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ICT Knowledge and Skills Among Students of Library and Information Science in Umaru Musa Yar’adu University, Nigeria
MK Abubakar
Information Manager (The) , 2010,
Abstract: The aim of the study is to investigate Information and Communication Technology (ICT) knowledge and skills amongst the students of library and information science in Umaru Musa Yar’adua University, Katsina, whether the courses taught in the department were adequate enough to provide students with ICT knowledge and skills, whether there were adequate ICT infrastructures needed for students training and whether the students had adequate knowledge and skills on ICT. Survey technique was adopted for the study and questionnaire was the main instrument used for data collection. Descriptive statistics using simple percentage was used in analyzing the data collected. The results of the study showed that the department had adequate courses with ICT components and also had adequate ICT infrastructures. The study further revealed that students of the department did not have significant knowledge and skills on search engines, computer applications, using and cataloguing e-resources as well as media resources. Recommendations for improving the students’ ICT knowledge and skills include making the department’s information technology and audio visual laboratories more functional by providing laboratory attendants and practical hours in the departmental lecture time table. The department curriculum should be reviewed to include more ICT related core courses.
Soybean Seed in Kunun Zaki Beverage Production  [PDF]
Gaffa T.,I.A. Jideani,I. Nkama
Pakistan Journal of Biological Sciences , 2002,
Abstract: The role of soybean seed in kunun zaki production was investigated. The nutrient and sensory qualities of kunun zaki produced with varying concentrations of soybean were evaluated as well as that from other saccharifying agents. Increase in soybean seed concentration was found to increase crude protein and fat contents of the beverage from 3.19 8.86 % and 0.37 0.75 % respectively. The soybean product treated with warm water was preferred to that in which the seeds were slightly roasted. In all cases, kunun zaki produced with 4% (w/w) soybean seed was the most preferred to other concentrations. The product with soybean concentration above 4% was objectionable to consumers. Kunun zaki produced with incorporation of soybean was acceptable to the consumers just as that from the other saccharifying agents. The use of soybean seed in kunun zaki production as a saccharifying and enrichment agent is encouraged.
Effect of Processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria
N.A. Amusa,O.A. Ashaye
Pakistan Journal of Nutrition , 2009,
Abstract: The effect of processing on Nutritional, Microbiological and Sensory Properties of Kunun-Zaki widely consumed was investigated at Ibadan Nigeria. The result of the analysis indicated that the highest % crude protein was found in the Kunun zaki samples from the Unseieved kunun flour followed by kunun samples from sieve kunun flour, while the least % crude protein was found in Traditionally processed kunun samples. There were no significant differences between the carbohydrates content of the traditionally processed kunun zaki and that processed using kunun flour. The PH of the traditionally processed Kunun zaki drinks were highest followed by kunun drinks processed from sieved kunun flour, while the least was found in kunun drinks processed from sieved kunun flour. The yeast and lactic acid bacterial count were highest in the traditionally processed kunun drink samples followed by kunun drinks processed from sieved kunun flour, while they were absent in kunun drinks processed from unseieved kunun flour. Coliform counts were found to be highest in the traditional processed kunun drinks, while the least count were obtained in kunun drinks from unseieved kunun flour. The traditionally processed kunun drinks was most preferred in terms of color, followed by kunun drinks from the sieved kunun flour while the least was found with kunun drinks from unseieved kunun flour. With regards to taste and texture, there was no significant difference between the kunun drinks traditionally processed and that from the sieved kunun flour, however, these were significantly different from the kunun drinks from the unseieved kunun flour.
Effect of Processing Treatment on the Quality of Tigernut Milk
M.U. Ukwuru,A.C. Ogbodo
Pakistan Journal of Nutrition , 2011,
Abstract: Tigernut tubers were differently processed into six products: Fermented Tigernut Milk (FTM), Pasteurized Tigernut Milk (PTM), Ultra-high Temperature Tigernut Milk (UHTM), Sterilized Whole Tigernut Milk (SWTM), Unheated Tigernut Milk (UTM) and Sweetened Tigernut Milk (STM). The effect of these treatments on the sensory, chemical and microbiological qualities of the various samples was investigated. Microbiological examination of the products was carried out over a 6 week storage period. Processing treatment significantly (p<0.05) affected the chemical composition of the samples. All the samples had high moisture content (77.0-80.7%) and reasonable amount of protein (6.4-8.2%). Total solid ranged from 20.2% in STM to 23.2% in SWTM. The pH of the sample ranged from 4.4 in UTM to 6.2 in PTM and UHTM. Significant difference (p<0.05) existed in sensory scores of mouth feel and general acceptability, but there was no significant (p>0.05) difference in colour and flavour. Although, all the samples were generally acceptable in terms of sensory quality, STM had the highest general acceptance while UTM had the least. The milk products were microbiologically stable during storage. UHTM and SWTM had no microbial growth throughout the storage period. The other samples recorded microbial growth from the 4th week of storage but was not high enough (bacteria and mould 102 cfu/ml maximum) to cause any appreciable spoilage of the samples. Processing treatment has effect on the qualities of tigernut milk.
Tigernut Processing: Its Food uses and Health Benefits  [PDF]
J.A. Adejuyitan
American Journal of Food Technology , 2011,
Abstract: The search for lesser known and underutilized crops, many of which are potentially valuable as human and animal foods has been intensified to maintain a balance between population growth and agricultural productivity, particularly in the tropical and sub-tropical areas of the world. Tigernut (Cyperus esculentus) is an underutilized crop of the family Cyperaceae which produces rhizomes from the base and tubers that are somewhat spherical. Many authors have reported the nutritional value of tigernut. Tigernut produces high quality oil about 25.5% of its content and protein about 8% of the nut. The nut is high in oil content and the oil was implicated as lauric acid grade oil, non acidic stable and very low unsaturated. The nuts were valued for their nutritious starch content, dietary fibre and carbohydrate. The nut is also very rich in mineral content (Sodium, Calcium, Potassium, Magnessium, Zinc and traces of Copper. Its tubers are also said to be aphrodisiac, carminative, diuretic, emmanogogue, stimulant and tonic. Tigernut has also been reported to be used in the treatment of flatulence, indigestion, diarrhoea, dysentery and excessive thirst. In addition, tigernut has been demonstrated to contain higher essential amino acids than those proposed in the protein standard for satisfying adult needs. There is the need for increased utilization and awareness about its health benefits.
Evaluating the quality characteristics of kunun produced from dry-milled sorghum
JA Adejuyitan, OE Adelakun, SA Olaniyan, FI Popoola
African Journal of Biotechnology , 2008,
Abstract: Kunun is a traditional beverage in Nigeria produced by wet milling from sorghum, maize or millet. This work evaluates kunun produced from dry-milled sorghum flour. The sorghum was dehulled, milled and sieved to obtain flour. The flour was steeped for 24 h and mixed with spices to produce kunun and the quality of the resultant kunun was compared with that of kunun manufactured by the wet-milling process. With dry-milling process, the yield of kunun was 80% while the yield from the wet-milling process was 60%. Titratable acidity was lower in kunun samples prepared from dry-milled sorghum (0.40%) than in the kunun manufactured by wet milling (0.55%). The pH and total soluble solid of kunun prepared from dry milled sorghum were higher (5.10 and 14.82, respectively) than kunun from wet milling process (4.12 and 13.42, respectively). Protein content recorded for dry milled sample was 5.55% and that of wet milled sample was 4.20%. Crude fibre content was also assessed to be 0.25% for dry milled sample and 0.45% for wet milled sample. Kunun samples from wet milling process were preferred to those from dry milling process. Microbial counts indicate that both samples were free from feacal contamination. Total viable count for kunun samples prepared from dry milling process was 1.0 x 04, and for wet milled sample total viable count was 1.6 x 104.
Influence of malting on the nutritional characteristics of kunun-zaki
O Akoma, EA Jiya, DD Akumka, E Mshelia
African Journal of Biotechnology , 2006,
Abstract: Kunun-zaki, a traditional fermented cereal beverage was produced in this study using various combinations of malted cereals (millet, sorghum singularly or in combination with rice) and, were evaluated for its nutritional composition using chemical, organoleptic and growth studies and as well as the analysis of blood samples of the sacrificed animals. The results obtained show that the weaning albino rats fed with laboratory diet and kunun-zaki produced by the addition of ground malted rice to millet for 14 days gained more weight (27.7 g) and was significantly different (p< 0.05) from the other products. A similar trend was observed in the lymphocyte count. The crude protein, crude fat and calcium contents of kunun-zaki produced with the addition of malted rice to millet were higher (0.74%,0.53% and 88 ppm) than the other products. A similar trend was observed in the titratable acidity and pH(0.76% lactic acid, 4.78), respectively, at the end of fermentation period. Furthermore, kunun-zaki produced by the addition of ground-malted rice to millet was generally preferred organoleptically (aroma and taste) and was significantly different (p< 0.05) from the other products. This study has shown that use of malted cereals improved the nutritional quality of the kunun-zaki. Also, the elevated lymphocyte counts obtained in the blood samples of animals fed with kunun-zaki produced using combinations of malted cereals is indicative of its medicinal attributes, a concept widely believed by its numerous consumers
Microbiological and Nutritional Quality of Hawked Kunun (A Sorghum Based Non-Alcoholic Beverage) Widely Consumed in Nigeria  [PDF]
N.A. Amusa,O.A. Odunbaku
Pakistan Journal of Nutrition , 2009,
Abstract: The microbiological and nutritional quality of freshly processed and hawked kunun drinks in South Western Nigeria was investigated at Ibadan, Nigeria. The microbes found associated with both the hawked and the laboratory prepared kunun samples are Lactobacillus plantarum, Bacillus sutilis, B. cereus, Streptococus feaceaum, S. lactis, Staphylococcus aureus, Micrococcus acidiophilis, Escherishai coli, Pseudomonas aureginosa, Saccharomysces cerevisiae, Candida mycoderma, Aspergillus niger, Penicillium oxalicum and Fusarium oxysporum. However, the freshly processed kunun drinks harbored no coliform bacteria. The crude protein content of the hawked kunun drinks was found higher than that of the laboratory processed kunun samples, while the PH of the Kunun zaki drinks were highest in the laboratory processed samples. However, there were no significant differences between the carbohydrates contents of the laboratory processed kunun drinks sample and that of the hawked kunun drinks.
Innovations in the Traditional Kunun Zaki Production Process  [PDF]
Gaffa Terna,J.A. Ayo
Pakistan Journal of Nutrition , 2002,
Abstract: The traditional kunun zaki production process has been improved upon. The usual 24 hours process has been shortened to a maximum of 12 hours. Steeping of the grains in warm water with 5% sodium metabisulphite help in softening them. Liquefaction and saccharification of gelatinized sorghum starch with sweet potato and Cadaba farinosa crude extracts did not increase the amount of reducing sugar after 6 hours of incubation. Similarly, the specific density of the slurry remained the same after 6 hours of incubation with the crude enzyme extracts. Due to shortened saccharification process, the nutrient content of kunun zaki from improved process was a bit higher. The protein content was 5.4 and 4.1% for the improved and traditional processes respectively. The product from improved process was preferred to that in the traditional process.
Studies on Some Microorganisms Associated with Exposed Tigernut (Cyperus esculentus L.) Milk
J.C. Onovo,A.O. Ogaraku
Journal of Biological Sciences , 2007,
Abstract: Samples of tigernut milk were extracted from tubers of tigernut (Cyperus esculentus). The microorganisms isolated from the exposed samples included Bacillus subtilis, Staphylococcus aureus, Aspergillus flavus, A. niger, Fusarium solani, Saccharomyces cerevisiae, S. fubiligera and Candida pseudotropicalis. The microbial isolated had the following percentage frequencies of occurrence, respectively: 13.04, 17.39, 4.35, 13.04, 13.04, 21.74, 13.04 and 4.35%. These microorganisms rendered the tigernut milk unpalatable and unsafe for consumption by the production of toxic metabolites. The unexposed samples had relatively lower load of microorganisms. The difference between the pH values of the exposed and unexposed milk was significant.
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