1,721,056 research outputs found
Participatory processing diagnosis of fufu in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3
Full text linkThe study assessed Fufu product profile in South east,Nigeria. The study was carried out in South East Region of Nigeria. (Imo State, Umukara,Ihitte Uboma L.G.A and Abia State, Ossah Ibeku in Umuahia North L.G.A). The choice of the location was influenced by the method of preparation of Fufu identified during Activity 3. In Imo state location the method of preparation differs from the method in Abia State. Both locations chosen engage in fufu trade and consumption. The study was conducted using 4 processors and 4 cassava varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TMS 01/1369,TMS 01/1412, Nwaocha, TMS 98/0505. These varieties were carefully chosen after a pilot work to determine the characteristics of the root to get good and bad varieties based on the acceptability of the cassava root by farmers. These varieties were chosen for uniformity. The varieties were obtained from the cassava programme of the National Root Crops Research Institute Umudike.The qualitative and quantitative information was taken at every step of the processing. The raw material , quantity of the intermediate product (fufu mash) was taken note of and the final products (fufu dough) were evaluated by the processors. The result shows that the dry matter of the fresh root with Nwaocha ranking highest with 26.42%, while the lowest was TMS01/1412 for the two locations of Abia and Imo. In Abia fufu, the percentage dry matter of the mash ranged from 46.64% to 52.08% with Nwaocha having the highest and TMS01/1368 the lowest, while Imo fufu ranked 26.43% to 25.62%, also with Nwaocha and TMS01/1368 ranking highest and lowest respectively. The difference in the dry matter could be attributed to the pores of the materials used in dewatering and also the dry matter of the cassava roots. In conclusion, it was observed from the result that dry matter content for roots and mash were outstanding for varieties TMS 98/0505 and Nwaocha. This also correlated with the fufu yield increase of 60% and 40% for Nwaocha and TMS 98/0505 respectively. Both varieties also had percentage peeled roots of 78.7% and % which are not so different from other varieties except TMS 01/1412 and TMS 01/1368. The peeling, washing, grating and cooking times among varieties also did not vary much
Participatory processing diagnosis of Gari/Eba in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3
Full text linkThis report examined the activity 4 (Step 3) RTBfoods processing diagnostics on Gari/Eba product profile in Nigeria. The Processing activity was carried out in South East region of Nigeria (Abia State, Ossah Ibeku in Umuahia North Local Government Area). Four (4) champion Gari Processors were selected from the study area for the activity and also four (4) Cassava varieties chosen based on the information derived from the activity 3 of what traits constitute good and bad variety. The Cassava varieties used were TMS 01/1368, TMS 98/0505, TMS 01/1412 and Nwaocha (Which is a local variety). Exactly 35kg each of the four varieties was used for the processing diagnostics and distributed among the four processors randomly and coded thus; Variety A, B, C and D. The result showed that the best processing yield was obtained for the variety Nwaocha with a yield of 24.0% (w.b) followed by TMS/98/0505 with 20.0%. This can be explained by their high dry matter content at raw material level. Conversely the lowest yields have been obtained with the varieties TMS/01/1368 and TMS/01/1412 with 10.0 and 14.7% yield respectively; these two varieties had the lowest dry matter content at raw material level. Empirically, it was observed from the study that Nwaocha and TMS/98/0505 performed better than other varieties selected for the study, even though Nwaocha did not come out fine because of processor effect during processing, all the processors gave credit to Nwaocha especially, as the best cassava variety being selected Therefore, effort should be made to develop/select varieties with high starch, dry matter and low moisture and low fibre content for food security and income
Participatory processing diagnosis of boiled plantain in Cameroon. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3
Full text linkWithin the framework of the RTBfoods project, processing demonstrations were carried out in order to understand processors' demand for quality characteristics of plantain while processing different varieties. This activity was executed between the 4th and 9th September 2019 in Bafoussam (1 521 m above sea level (asl)) and Douala (13 m asl) with a total of six (06) processors (three per town). Processors were asked to boil plantains on-site using our tools and four (4) plantain varieties. These plantain varieties were of three (3) kinds: (i) a variety considered to be good, corresponding to the local variety frequently used by the processor in his/her restaurant; (ii) two intermediate quality varieties (Batard and Big ebanga), and (iii) one poor variety (a plantain-like hybrid), CARBAP K74. It was revealed that boiled plantain is obtained after a series of five (5) preparation steps which vary depending on whether processors cook with or without peel. During processing, Big ebanga presented the highest “peeling + scraping” yield (51.08-52.55 % wet basis (w.b)), while local varieties had the least values (44.88-45.31 % w.b). Cooking yield was highest for Batard and Big ebanga (59.35-61.35 % w.b) and least for local varieties (53.59-54.67% w.b) in both towns. Irrespective of the towns, Big ebanga presented an overall process yield greater than 30% (w.b). Dry matter content of raw plantain pulps revealed values ranging between 30.0 and 41.7 % (w.b) with CARBAP K74 having the lowest values. High-quality boiled plantain should be attractive, wet, soft in the mouth with a good/plantain taste; while poor or bad quality boiled plantain is pale in color, with a taste of sap or banana and is hard in the mouth. Of all the varieties, Batard and Big ebanga were preferred most by the processors, while CARBAP K74 was liked least. This study suggests that the plantain-like hybrid, CARBAP K74, despite its intermediate cooking and “peeling + scraping” yields, is not suitable for boiling unlike Batard and Big ebanga which not only presented higher cooking yields, but are also preferred by processors with greater dry matter contents
State of knowledge on fresh yam and pounded yam in Côte d'Ivoire. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1
Full text linkThe objective of this state of knowledge was to gather key findings on pounded yam from the literature and key informants and deduced the gap of information in order to better set the objectives of the upcoming research on pounded yam in Côte d'Ivoire. Quality characteristics of raw yam are mature tubers, free of wounds, with a high dry matter and attractive flesh, which does not turn brown at peeling. Medium size yam tubers with a regular shape facilitating peeling are more appealing to consumers. Varieties of yam affected the quality and acceptability of pounded yam. Yam tubers with less water, mostly D. cayenensis-rotundata give better pounded yam than those lodged with water (D.alata). Storage of yam tubers also improves the quality of pounded yam, as it increases tubers dry matter. Most important quality attributes of pounded yam are color and textural properties (cohesive, stretchable, smooth, moderately soft and less sticky). Pounded yam without black spots is also preferred. The textural properties depend a lot on the physico-chemical composition of yam tuber such as starch content and composition, starch properties, protein and mineral content, secondary metabolites (polyphenols, etc.). The processing steps of pounded yam is the same across cultures and countries. The main difference lies in the pounding, the time, and the addition of water and/or other roots to obtain a more stretchable dough. In Cote d'Ivoire, the consumption of pounded yam depends more on ethnic group. Baoules, Abrons, and Koulangos, located in the centre and the north-east of the country consume more than other groups. Their average consumption can reach 73 kg of yam/person/year, against 22 Kg of yam/ person/year
On-farm participatory assessment of elite yam clones for yield and food quality in Nigeria. Gender equitable positioning, promotion and performance, WP5
Full text linkThe overall agronomic and food quality assessment revealed that the elite yam clones advanced to on-farm testing namely TDa1100374, TDr1401220 and TDr1400158 are suitable for official release. The water yam candidate TDa1100374, produced higher yields and performed better than the checks and showed stability across diverse agro ecologies in Nigeria. It also showed highly resistant reaction to yam diseases with an appealing creamy white tuber flesh colour, with slow rate of oxidation. The TDa1100374 showed low peel loss during processing, higher tuber dry matter content and exhibited an excellent boiled and pounding qualities. On the other hand, the white yam candidate, TDr1401220 showed remarkable yield potential and adaptation across locations while TDr1400158 expressed higher yield but showed a specific adaptation to northern Guinea savannah and the rain forest savannah transition zones. Combined with their high yields and high resistance to yam diseases (virus and anthracnose), both candidates reported excellent industrial and nutritional attributes including high flour yields, dry matter and low peel loss. Their tubers exhibited appealing qualities including a creamy white tuber flesh with slow rate of oxidation. Among the 461 farmers participated in the evaluation the candidate yam varieties in comparison to the standard and local check cultivars for the agronomic and food quality attributes, majority preferred TDr1400158 for excellent pounding qualities while TDr1401220 for good boiled yam quality. Incidentally, more of the consumers/farmers preferred the boiled (53%) and pounded yam (62%) from their local varieties more that the products from TDa1100374. However reverse trend was observed for the tuber yield (63%), tuber appearance (61%) and tuber shape (60%) where they preferred the test genotype over their local varieties
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Participatory processing diagnosis of boiled potato in Uganda. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3
Full text linkThe aim of this activity was to establish the essential quality characteristics of boiled potato through participatory processing demonstrations with processors at every step from raw material to final boiled product. The activity was conducted in Central (Rakai) and South Western Uganda (Kabale). Boiled potatoes were prepared similarly by boiling in both Kabale and Rakai. When processing, in both regions, ease of peeling (associated with ease of removing 'eyes'), firmness and tubers which were not watery (low water content) were preferred. Potatoes which were not good for processing were; difficult to peel (deep eyes), watery and soft. Average processing yield from peeling to boiled product for Kabale varieties was 79% while for Rakai it was 68%. In Kabale, the most preferred boiled potato characteristics were firmness, mealiness, good potato taste and smell whereas the least preferred were white colour, too soft, watery, not mealy, lacking good potato taste and smell. Processors in Rakai liked mealiness, firmness, softness and smoothness (in the mouth), good potato taste and smell. The poor characteristics were; not mealy, too soft, watery, hard, no potato taste and smell. Generally, in Kabale, the most preferred variety was Rwangume (NAROPOT 4, improved), followed by Kinigi (local), Kachpot 1 (improved) and Victoria (improved). In Rakai, varietal preference for boiled potato in descending order was; Kasumali (local), Deodeo (NAROPOT 4, improved), Kabale (local) and Victoria (improved)
Participatory processing diagnosis for Gari/Eba in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3
Full text linkCassava is a major staple food among rural and urban dwellers in Nigeria. It serves as food security and source of income for cassava value chain stakeholders. This study was conducted to ascertain desired cassava root and food qualities to assist breeders to develop variety that meet the needs of cassava end users. This study was conducted in Osun and Benue states Nigeria with 3 champion' cassava farmers-processors in each state to select cassava with preferred roots and food qualities. Freshly harvested roots of four cassava genotypes with contrasting characteristics were presented to 3 champions' farmers-processors to process into gari and eba to illicit information on desired roots and food qualities of cassava. Fresh roots, gari and eba were evaluated. The produced quantities of food products were used to carry out consumer testing in rural and urban areas. The results of this consumer testing are covered in a separate report. Structured questionnaires were used to illicit information from the three champions' processors on preferred qualities of cassava fresh roots and products (gari, eba). Fresh roots and its products were ranked by the processors. The preferred cassava fresh root qualities identified were:root weight (29%), marketable root size (26%), quality and quantity of products that can derived from the roots (23%), less water in the root pulp (14%), root colour (9%), preferred gari qualities identified were granule size (24%), weight (16%), colour (16%), taste (14%), well-cooked (14%), loose on fingers (11%) and crunchiness (5%) while smoothness (24%), moldability (18%), drawability (18%), colour/shininess (15%), taste (9%), easy to swallow (9%), softness (3%) and moderately hard (3%) were eba qualities identified. The local variety in Benue state was rated as the best but portrayed the highest weight of chaff to be removed per unit of fresh roots. An improved variety TMS14F1278P0003 also had high chaff weight but was nevertheless very well appreciated by the processors. Apparently chaff weights per unit of fresh root were not in the range that they became very remarkable to processors. Given the time and effort to remove chaff this aspect has to be closely monitored within breeding programs. Breeding cassava with end users preferred roots and food qualities will enhance adoption rate, increase income, productivity and as well generate more revenue for the government through multi-uses of cassava for domestic and industrial purposes
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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