patience kari - Academia.edu (original) (raw)
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Niğde Ömer Halisdemir Üniversitesi / Nigde Omer Halisdemir University
Dr. YS Parmae university of Horticulture & Foorestry, nauni, Solan, HP, India
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Papers by patience kari
African Journal of Food Science, 2018
Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on t... more Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on the frequency of consumption and the size of households, these flours can take several months before complete exhaustion. The present work assessed the impact of three common storage conditions (aerobic, partial aerobic and anaerobic) on the evolution of some nutritional parameters of these flours. The results showed that nutritional parameters varied with conditions of storage and duration. Crude protein was the most affected parameter. After a month of storage, more than 90% of crude protein content dropped irrespective of storage condition and type of flour. Carbohydrate content increased after a month of storage and decreased during the second month. On the other hand, total lipid and ash content did not varied. Generaly, nutritional parameters deteriorated more in aerobic condition, followed by partial anaerobic and then total anaerobic condition. Ultimately, total anaerobic environment was recommended for better conservation of flours.
The infrastructure to support advanced computing applications at Instituto Superior Tecnico is pr... more The infrastructure to support advanced computing applications at Instituto Superior Tecnico is presented, including a detailed description of the hardware, system software, and benchmarks, which show an HPL performance of 1.6 Tflops. Due to its decentralized administrative basis, a discussion of the usage policy and administration is also given. The in-house codes running in production are also presented.
Scientific African, 2018
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial su... more In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro-and micro-nutrient compositions. Results showed that composite flours exhibited good functional properties. Twenty percent fortification cookies produced the most acceptable cookies which were rich in calories (490.24 kcal per 100 g), total fibre (8.65%), and total fat (27.52% DM). According to the National Agency of Sanitary Security recommendations concerning the contribution of each macromolecule to the total energy, crude protein intake was lower, polysaccharide intake was within the recommended value, while total fat intake was largely beyond that value. Mineral profile showed that cookies enriched with 20% of baobab pulp flour were rich in iron (15.6 mg/100 g), calcium (30 mg/100 g), magnesium (20 mg/100 g), potassium (930 mg/100 g), and vitamin C (60 mg/100 g). Thus, incorporation of baobab pulp flour at 20% improved sensory and nutritional qualities of rice cookies. Baobab fortified cookies can therefore be an alternative non costly and accessible snack to alleviate malnutrition in general and micronutrient deficiencies in particular.
African Journal of Food Science, 2018
Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on t... more Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on the frequency of consumption and the size of households, these flours can take several months before complete exhaustion. The present work assessed the impact of three common storage conditions (aerobic, partial aerobic and anaerobic) on the evolution of some nutritional parameters of these flours. The results showed that nutritional parameters varied with conditions of storage and duration. Crude protein was the most affected parameter. After a month of storage, more than 90% of crude protein content dropped irrespective of storage condition and type of flour. Carbohydrate content increased after a month of storage and decreased during the second month. On the other hand, total lipid and ash content did not varied. Generaly, nutritional parameters deteriorated more in aerobic condition, followed by partial anaerobic and then total anaerobic condition. Ultimately, total anaerobic environment was recommended for better conservation of flours.
The infrastructure to support advanced computing applications at Instituto Superior Tecnico is pr... more The infrastructure to support advanced computing applications at Instituto Superior Tecnico is presented, including a detailed description of the hardware, system software, and benchmarks, which show an HPL performance of 1.6 Tflops. Due to its decentralized administrative basis, a discussion of the usage policy and administration is also given. The in-house codes running in production are also presented.
Scientific African, 2018
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial su... more In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in terms of macro-and micro-nutrient compositions. Results showed that composite flours exhibited good functional properties. Twenty percent fortification cookies produced the most acceptable cookies which were rich in calories (490.24 kcal per 100 g), total fibre (8.65%), and total fat (27.52% DM). According to the National Agency of Sanitary Security recommendations concerning the contribution of each macromolecule to the total energy, crude protein intake was lower, polysaccharide intake was within the recommended value, while total fat intake was largely beyond that value. Mineral profile showed that cookies enriched with 20% of baobab pulp flour were rich in iron (15.6 mg/100 g), calcium (30 mg/100 g), magnesium (20 mg/100 g), potassium (930 mg/100 g), and vitamin C (60 mg/100 g). Thus, incorporation of baobab pulp flour at 20% improved sensory and nutritional qualities of rice cookies. Baobab fortified cookies can therefore be an alternative non costly and accessible snack to alleviate malnutrition in general and micronutrient deficiencies in particular.