No abstract

This study accesses the influence of an official website as one that has been licensed by using an authority to signify itself or its houses online. Individuals, companies, governments, and different organizations can be such an authority. An internet portal is a web-based platform that gives employees, clients and suppliers with a single get right of entry to factor to information.8 A web portal can be used to supply the consumer with customized data such as employee training, protection manuals or a customer profile. A web portal can additionally be used to beautify the collaboration of information and improve the way employees, customers and suppliers interact with your commercial enterprise [7]. There are couple of reasons why an MSMEs will seem toward net portal development. This study was once made in two classes of lookup institutes: Health institutes and economic/social institutes. Comparison figures point out that there is no sizable difference in phrases of presence of a respectable website of Health Institutes and Economic/social institutes. Health Institutes have extra capability to diffuse their improvements to public than Economic/social institutes, using their website as a verbal exchange device of lookup findings dissemination. The comparisons of use of professional website, goal audiences were carried out as well as reliability check in percentages to allow conclusive results.

Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gelelectrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α 0.05 . The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.

In this research work, the effect of three (3) pulping additives such as polysulfide, Anthraquinone and surfactant used in the monoethanolamine (MEA) pulping of agro-biomass, their possible interactions and synergy effect on pulp screened yield were investigated. The pulping conditions of the digester were adjusted so that the experimental design considered the following factors and levels: 75% MEA charge, 150oC cooking temperature, 90minutes cooking time, 4 to 1Liquor- Biomass ratio. Factor 1: 0, 0.25 and 0.5% Surfactant charge, Factor 2: 0, 2.0 and 4.0% polysulfide charge, Factor 3: 0, 0.25 and 0.5% anthraquinone charge. The Agro-biomass was evaluated in terms of pulp screened yield. Heating time ranged from 5 to 45minutes and maximum cooking time did not exceed 90minutes, liquor biomass ratio was 4 to 1 and Liquor charge was 75% MEA. The yield for MEA with 4% Polysulfide (PS) dosage without the inclusion of Surfactant and Anthraquinone was highest (59.08%) in all the twenty seven (27) experimental runs, but furnished the highest reject (12.26%) and an unimpressive screened yield of 46.82% standing amongst the least possible outcomes. The yield for MEA with 0.25% Anthraquinone (AQ) dosage without the inclusion of Surfactant and Polysulfide furnished a total yield of 50.32%, pulp screened yield of 50.03% with a minimal reject of 0.29 showing to be more efficient than the use of polysulfide. Monoethanolamine (MEA) pulping with 0.5% surfactant (Surf.) dosage without the inclusion of other additives i.e. AQ and PS achieved 51.12% total screened yield with a reject of only 0.33% furnishing the highest pulp screened yield (50.79%) thereby showing more efficiency amongst the three (3) pulping additives investigated in this research study base on single use. However, the result obtained from the combination of the three (3) pulping additives furnished the highest screened yield (52.43) with 4.23% reject in scenario E, experiment No. 15, involving the combination of 0.25% surfactant, 0.25% anthraquinone and 4% polysulfide charge showing the best synergistic effect. Although the highest screened yield (53.04% and the least reject (0.13%) indicating the best possible outcome amongst the entire twenty seven (27) experimental runs came from the combination of 0.25% surfactant and 2% polysulfide charge. If we have to consider the use of surfactant and polysulfide alone, the best possible outcome came from the combination of 0.25% surfactant and 2% polysulfide charge in experiment 20 of scenario G. Analyses of the overall experimental results show that there is considerable advantage and a positive synergy effect in the use of additives in pulping operation.

Cowpea, an important protein food, is used for its nutritional and functional properties. A study was carried out to determine the physico-functional characteristics of Flours and Protein Isolates from Two (2) Varieties of Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp), to assess their potential use in the food industry. Functional properties were analysed which include Moisture, crude protein, crude fat, crude fibre, ash, carbohydrate and dry matter which were in the range of 9.15-9.83, 26.53-29.00, 2.50-3.99, 2.95-3.22, 4.24-4.80, 50.95-53.98 and 90.17-90.85% respectively. Bulk density ranged between 0.69 and 0.80 g/dm3. Water and oil absorption capacities ranged between 1.89 and 2.15, and 1.95 and 2.31 ml/g, respectively. Swelling power had values varying from 265 to 268% while foam capacity varied from 10.00 to 21.00 ml. The effect of ionic strength on foaming capacity (FC) and stability (FS) of the protein isolates using standard methods was carried out. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. The results indicate that the two varieties of cowpea have great potential as functional agents in the food industry.