200 research outputs found
Assessment of seed system programs against the One CGIAR Theory of Change: Annex 1: Case study summaries
No full textCase study authors: Tofa Abdullahi, Godwin Atser, Isabelle Baltenweck, Jens-Peter Barnekow Lillesø, Zewdie Bishaw, Elohor Diebiru-Ojo, Carlo Fadda, Alessandra Galie, Sita Ghimire, Lars Graudal, Aynalem Haile, Jon Hellin, Ramni Jamnadas, Alpha Kamara, Karen Marshall, Margaret McEwan, Adamu Molla, Baloua Nebie, Kwame Ogero, Chris Ojiewo, Lucky Omoigui, Michael Peters, Srinivasulu Rajendran, Cristiano Rossignoli, Lateef Sanni, Kelvin Mashisia Shikuku, Reuben Solomon, Abiro Tigabie, and Aboubacar Toure Facilitated by: Walter de Boef, Tom van Mourik, Boudy van Schagen, and Marja Thijsse
Impact of CGIAR seed system development programs: Assessment against the One CGIAR Theory of Change
No full textPrepared by: Lead Authors Walter de Boef, Marja Thijssen, Boudy van Schagen, and Tom van Mourik Contributors Tofa Abdullahi, Godwin Atser, Isabelle Baltenweck, Jens-Peter Barnekow Lillesø, Zewdie Bishaw, Elohor Diebiru-Ojo, Carlo Fadda, Alessandra Galie, Sita Ghimire, Lars Graudal, Aynalem Haile, Jon Hellin, Ramni Jamnadas, Alpha Kamara, Karen Marshall, Margaret McEwan, Adamu Molla, Baloua Nebie, Kwame Ogero, Chris Ojiewo, Lucky Omoigui, Michael Peters, Srinivasulu Rajendran, Cristiano Rossignoli, Lateef Sanni, Kelvin Mashisia Shikuku, Reuben Solomon, David Spielman, Abiro Tigabie, and Aboubacar Tour
Sustaining Agricultural development in Africa
No full textProf. Lateef O. Sanni, Federal University of Agriculture, Abeokuta, Nigeria, talks about this experience participating in the Africa Agriculture Science Week. The Forum for Agricultural Research in Africa (FARA) in collaboration with the Government of Ghana will convene the 6th Africa Agriculture Science Week from July 15-19 in Accra, a continental gathering of all stakeholders involved in African agriculture. Learn more: http://www.cgiar.org/calendar-events/ http://www.fara-africa.org/scienceweek
Grace under pressure: Leadership in emergency medicine
No full textPhysicians in general, including emergency physicians (EPs), are trained in the diagnostic, therapeutic, and administrative aspects of patient care but not so much in the theoretical and practical aspects of assuming and delivery of leadership. EPs are always taught to focus on their performance, to excel and achieve, to be accountable for their own clinical decisions, and to appreciate feedback and peer-to-peer review. Currently, if there are some semblances of formal or semi-formal leadership instruction, the organized theoretical curriculum often does not formally include very structured and planned departmental leadership and management elements. Leadership is a process for a person (≥the leader≥) to lead, influence, and engage a group or organization to accomplish their objectives and mission. To do this, the leader must understand a variety of issues of working, interacting, and integrating with people, the environment and both, the intrinsic and extrinsic factors, and elements that have an impact on the industry or area he/she is leading in. Leadership in emergency medicine (EM) is even more challenging, with its unique focus, issues, and trajectory, moving into the new century, with new considerations. No single strategy is sufficient to ace EM leadership and no single specific leadership model is complete. This paper shares some current views on medical/EM leadership. The author shares her views and some suggested proposals for more formal and structured leadership, implementation, and succession to help nurture and groom Eps who will become leaders in EM in the near future
Evaluation of maize, soybean flour blends for sour maize bread production in Nigeria
No full textExamination of the functional properties of three different flours/meals and two blends of maize meal and soybean-flour (ratios 9:1 and 8:2, maize:soybean) were carried out. Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter culture of Lactobacillus plantarum and Saccharomyces cerevisiae. All flour/meal samples differed, sometimes significantly (p 0.05) in their functional properties. Significant positive correlations existed among the functional properties of the flours at the 1% level (2-tailed). The maize meal/soy flour blends MSA (maize meal and soybean flour mixed in ratio 9:1) and MSB (maize meal and soybean flour mixed in ratio 8:2) did not differ significantly from each other in functional properties except for amylose content. MSA was adjudged the best flour blend for sour maize bread production as its bread had the highest score for overall acceptability (6.1) and other sensory parameters evaluated
Industrialization of Fermented Food Processes: How Far in Nigeria?
No full text837-843Studies on
selected fermented foods, indigenous to Nigeria, viz. ogi, gari, fufu,
lafun, iru, ogiri, ugba and okpeye, are reviewed. A brief description about
their production process is presented. The evaluation about their
commercialisation is given. It is observed that only iru, ogi and gari have
been commercialised to some extent, the other products are still made as a
traditional family art. Efforts made so far towards identifying the
microorganisms implicated and the biochemical changes that occur, are described. It is pointed out that
areas such as development of appropriate starter cultures, effect of process
variables and scale-up strategies need further investigations
Chemical and nutritional composition of some common foods in Abeokuta, Nigeria
No full textChemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Protein content varied from 0.03% in cooked fufu to 14.47% in fried fish while the fat content ranged from 0.03% in cooked fufu to 34.43% in fried fish. Ash and carbohydrate contents ranged from 0.42% in cooked rice to 16.07% in vegetable soup and 0.73% in stew to 29.27% in cooked rice, respectively. The energy content ranged from 89.0 Kcal in cooked fufu to 375.24 Kcal in fried fish. In general, fried fish had the highest values of protein (14.47%), fat (34.43%) and energy content (375.24 KCal.). The results showed that there were no appreciable differences in the proximate composition of the selected foods across the locations.Composição química de sete alimentos comuns; arroz cozido, feijão cozido, inhame cozido, fufu cozido, peixe frito, carne e sopa de verdura cozida, comercializadas por vendedores de Abeokut - Nigéria foram analisadas. Estatística descritiva foi usada para analisar os resultados obtidos. Os resultados da análise das amostras de alimento mostraram que o teor de umidade nos alimentos variou de 44.87% em peixe frito a 72.43% no fufu cozido. O conteúdo de proteína variou de 0.03% em fufu cozido a 14.47%. em peixe frito, enquanto o teor de gordura variou de 0.03% no fufu cozido a 34.43% em peixe frito. O teor de cinzas e carboidratos variou de 0.42% em arroz cozido a 16.07% em sopa de verdura, e de 0.73% em carne cozida a 29.27% em arroz cozido, respectivamente. O Valor calórico variou de 89.0 Kcal em fufu cozido a 375.24 Kcal em peixe frito. Em geral, peixe frito apresentou valores altos em proteína (14.47% ), gordura (34.43%) e valor calórico de (375.24 KCal.) Os resultados mostram que não havia diferenças significativas na composição dos alimentos selecionados em localidades próximas
مکاتیبِ رشید احمد صدیقی کااُسلوبیاتی مطالعہ
No full textRasheed Ahmed Siddiqui has a remarkable prose style with a refined sense of humor, a flash of wit and unending passion for the values and personalities of Aligadh. Lateef Arif of Multan has compiled all the writings of R.A.Siddiqui with love and care. The author of this article has used these writings as a source material and tried to analyze it with his critical insight
Chemical composition and pasting properties of tapioca grits from different cassava varieties and roasting methods
No full textThis study investigated the chemical composition and pasting properties of tapioca grits from different
cassava varieties and roasting methods. Tapioca grits (partially gelatinized irregular flakes from
roasted cassava starch), were produced from three different cassava varieties (Odongbo, TMS 30572
and Oko-iyawo) and two roasting methods (traditional and rotary dryer). The chemical composition and
pasting properties of the tapioca grits were evaluated. The results showed that the effect of cassava
variety and roasting methods on chemical composition of tapioca grits was significantly different
(P<0.05). The principal component analysis (PCA) of variation in the chemical properties of the tapioca
grits indicated that moisture, sugar and starch accounted for 83% of the variation in the chemical
properties of tapioca grits. This study showed that peak and hot paste viscosities are the key pasting
parameters in characterizing tapioca grits from the cassava varieties and roasting methods studied
and that variation in peak viscosity of the tapioca grits might be due more too varietal influence than
the roasting method
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