Authors:
Yuki Samejima; Hiroki Sugiura, Asana Ikari, Shigehisa Otsuki Pages: 1 - 6 Abstract: In soccer, techniques, followed by situational judgment, heavily influences victory or defeat. Logical ability in sports is thought to be associated with situational judgment, coupled with the judgment of individual players and the general manager’s tactical understanding. This study aims to examine the factors related to understanding the coach’s tactical strategies from the perspective of logical ability. The study surveyed 52 university students and 16 high school students belonging to soccer clubs for women. We evaluated players’ level of understanding regarding the coach’s tactics through video tasks. The students were then classified into high-, middle-, and low rank groups in depending on their scores. Further, the study examined the difference in factor scores among the groups by using an evaluation scale designed to measure logical ability in sports. The results highlighted that the factor scores for logical ability in terms of analysis, discovery, explanation, and communication were significantly higher for the high- and middle rank groups compared. Moreover, the low rank group exhibited low levels for “speed of judgment on the flow of the game” and “willingness to share ideas with teammates,” suggesting that these aspects significantly influence tactical understanding. PubDate: 2022-01-07 DOI: 10.12691/ajap-10-1-1 Issue No:Vol. 10, No. 1 (2022)
Authors:
Diaby Aboubacar; Méïté Alassane, Ouattara Howélé, Fofana Ibrahim, Kati-Coulibaly Seraphin Pages: 20 - 26 Abstract: The present work aims to study the nutritional properties of cookies, resulting from the substitution of wheat flour by caterpillar powder (Imbrasia oyemensis). The different substitution rates were 0%, 5%, 10%, 15% and 20%. The physicochemical composition of the cookies was determined by standard methods (AOAC). A significant improvement (p PubDate: 2022-03-08 DOI: 10.12691/ajfst-10-1-3 Issue No:Vol. 10, No. 1 (2022)
Authors:
Eunice Ngozi Odoh; Rita Onyinye Okafor, Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, Sylvester Nnaemeka Orjiakor, James Ejikeme Obiegbuna Pages: 27 - 34 Abstract: The physicochemical and sensory properties of unfermented fufu composite flour prepared from cassava sievate, guinea corn and unripe plantain flour blends were evaluated. The raw material samples were procured and processed into unfermented fufu composite flour using standard methods. Total number of eight unfermented fufu composite flour samples were randomly generated and subjected to analysis using standard methods. The result findings ranged as follows: 2.85 to 12.5, 0.96 to 3.0, 0.5 to 2.53, 0.33 to 2.54, 6.6 to 10.99 and 27.63 to 87.96% for crude protein, fat, ash, crude fiber, moisture and carbohydrate, respectively; 0.05 to 0.15 mg/kg for hydrogen cyanide; 18.10 to 38.10%, 0.54 to 0.72 g/ml, 162.42 to 230.06, 94.20 to 150.72, 51.33 to 79.34, 198.69 to 287.55 and 56.31 to 87.10 RVU, 6.17 to 6.97 min and 93.13 to 93.66°C for water absorption capacity, bulk density; peak, trough, breakdown, final and setback viscosity, pasting time and temperature, respectively for the unfermented composite flour blends samples, respectively. Sensory evaluation of the hot water reconstituted fufu paste (swallow) values ranged from 4.6 to 7.4, 6.4 to 7.8, 6.5 to 7.8, 6.6 to 7.3 and 5.8 to 7.9 for colour, mouldability, texture/hand feel, taste and overall acceptability, respectively. Based on the findings of this work, it was ascertained that this novel product (unfermented fufu composite flour) could be a better substitute to conventional cassava fufu especially for people living in a high starch dense area to combat protein malnutrition considering the appreciable level of protein in this product (11.16%). PubDate: 2022-03-11 DOI: 10.12691/ajfst-10-1-4 Issue No:Vol. 10, No. 1 (2022)
Authors:
David T. Ishola; Mathew K. Bolade, Busola T. Ayangbemi, Opemipo T. Ishola, Olusanmi E. Odeyemi Pages: 35 - 41 Abstract: The study investigated and evaluated the influence of the inclusion of varying proportion of Andrographis paniculata leaf flour on the antioxidant properties, anti-oxidative activities and phytochemical properties of wheat-pearl millet- Andrographis paniculata leaf flour blends and the values of these quality parameters are used to predict the blends functionalities. The flour blends were prepared using whole wheat flour, whole pearl millet flour, and A. paniculata leaf flour. The recommended combination ratio (50:50) of wheat and pearl millet flour was adopted as the blending baseline while graded levels of A. paniculata leaf flour of 2, 4, 6, 8 and 10% were respectively included in the blending baseline to obtain wheat-pearl millet-Andrographis panniculata flour blends. In the formulation, the inclusion of A. paniculata leaf flour was carried out to replace the wheat and pearl millet flour respectively on equal basis. Each flour blends was evaluated for phytochemical properties, antioxidant properties and anti-oxidative activities. The oxalate content of the raw material flour ranged from 9.27mg/g in PMF to 15.85mg/g in APLF, while the value ranged from 7.74mg/g in WPMAPLF3 blend to 9.81mg/g in WPMAPLF4 blend. Tannin content of the raw material flours and flour blends ranged from 0.32 mg/g in WF to 1.91 mg/g in APLF, and from ranged from 0.43mg/g in WPMF blend to 0.84mg/g in WPMAPLF5 blend. Phytate content for the raw material flours ranged from 0.03mg/g in PMF to 0.08mg/g in APLF, while the phytate content of the flour blends ranged from 0.04mg/g in WPMAPLF1 to 0.06mg/g in WPMAPLF4, and 0.06mg/g in WPMAPLF5, respectively. The alkaloid value was observed to increase as the level of inclusion of the leaf increased from 2% to 4%, and gradually start decreasing from 6% to 10% inclusion. The free radical scavenging capacity of the flour blends against, 1,1-Diphenyl-2- picrylhydrazyl (DPPH), 2, 2-Azino-bis (3- ethylbenzthiazoline-6-sulphonic acid) (ABTS) and FRAP was observed to increase as the percentage of A. paniculata leaf inclusion increased. The antioxidant activities and free radical scavenging abilities of the flour blend samples were observed to increase as the percentage of inclusion of Andrographis paniculata leaf flour increased. Consequently, the formulated flour blends made from Wheat, pearl Millet and Andrographis paniculata exhibited good free radical scavenging ability against DPPH●, OH ●, and FRAP. The antioxidant and phytochemical composition observed among the flour blends posit a viable staple possessing some predictive health benefiting potentials and healthy food functionality which could be exploited as preventive or curative food therapy against chronic diseases. PubDate: 2022-03-11 DOI: 10.12691/ajfst-10-1-5 Issue No:Vol. 10, No. 1 (2022)
Authors:
Nahed M M Atta; Mohamed F AL-Okaby, Christina S F Shenouda Pages: 42 - 48 Abstract: Fuerte, Ettinger and Bacon avocados varieties were stored at ambient temperature (24-28°C) for seven days to determine the changes in physio – chemical properties, fatty acid composition, atherogenic index (AI), COX and PI factors oxidative as predicting oxidative stability, total poly phenols, total tocopherols, chlorophyll and carotenoid contents of extracted oil from their pulps and also to evaluation of sensory attributes for them and compared with those of fresh avocado fruits at harvest time (as a control samples). The obtained results indicated that; values of FFA, PV, K230 and K270 nm and IV were increased, but values of color and % UNS decreased in extracted oils from the pulp of stored avocado fruits at ambient temperature compared with those in oil from fresh ones. There was no remarkable difference between oils from fresh and stored avocados in fatty acid composition, AI, COX and PI factors. Total polyphenols, total tocopherols, chlorophyll and carotenoid contents recorded a higher decrease in oil from avocados stored at atmospheric temperature compared with that of oils from fresh avocados. Stored avocado fruits had higher values from hardness in mouth, creamy, nutty and eating quality attributes compared with fresh avocados and vice versa for the grassy attribute. PubDate: 2022-03-20 DOI: 10.12691/ajfst-10-1-6 Issue No:Vol. 10, No. 1 (2022)
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