Macrothink Institute blog

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• admin 7:55 pm on August 29, 2013 Permalink  

  Macrothink Institute Supports Wikimedia Foundation 

  Recently, Macrothink Institute support Wikimedia Foundation, an American charitable organization headquartered in San Francisco, California. It is operates several online collaborative wiki projects including Wikipedia, Wiktionary and etc. Its flagship project, Wikipedia, ranks in the top-ten most-visited websites worldwide. Unlike conventional publishing firms, Macrothink Institute is an open access journal publisher. This requires collecting, archiving and allowing public research access to scientific, mathematical or general educational materials indicative of one’s scholarly efforts. Successful earlier models include TerraNova, Journal of Internet Medical Research and British Medical Journal.

  Macrothink Institute also supports the Open Access Journal format for sharing definitive studies, making materials immediately available after carefully vetting hundreds of quarterly research articles or white paper submissions. Their careful review process assures all materials conform to author guidelines.

  Research-based journals have widely been archived, subsidized or simply quashed by more commanding scientific nomenclature. Only few provide actual sponsorship of scientific projects, Macrothink Institute always stay positive to donate scientific or educational projects. Shared under widely accepted Creative Commons licensure, the abundance of materials Macrothink provides students, scientists and general educators far amass the general libraries, and is much quicker to read than large print books.

  Now, Macrothink Institute publishes more than 20 Open Access Journals, and makes paper publications available after careful peer reviews. To a scientific publisher, how to maintain accuracy is paramount. Editorial staff is in hierarchical format, each rank having one or more editors responsible for reviewing submissions before updating journals online. Consistently publishing works from scientists, engineers, economists and cultural experts provides an opportunity to announce developments in each of those areas.

  Macrothink Institute supports, through numerous international and local authors, the continuous efforts in expanding Open Access Journals. For reasons clearly stipulated, the importance of open journals elevates with each published paper, article and book.

   

• admin 8:13 pm on August 1, 2013 Permalink  

  Quality of Breakfast Sausage Containing Legume Flours as Binders 

  The effects of different legume flours, viz., soybean, groundnut and cowpea flour, on the quality of breakfast sausage was studied.The study comprised of four treatments, treatment one with sodium caseinate served as the control while the remaining treatments contained soybean, groundnut and cowpea flour at 4% inclusion level respectively. Each treatment was replicated four times in a completely randomized design. Sausage with sodium caseinate had the highest (P<0.05) yield (92.20%), this was followed by products with cowpea (89.14%), soybean (89.00%) however, the least was obtained with product containing groundnut (80.02%). Sausage samples containing groundnut flour lost an average weight of 28.10% during cooking (P<0.05) whilst those containing sodium caseinate, soybean and cowpea flour lost an average weight of 20.91, 21.31and 21.44 % respectively.  The water holding capacity of sodium caseinate products increased significantly compared to that of soybean (70.75%) and cowpea flour (69.34%) while the least was observed in products containing groundnut flour. Formulations with soybean flour registered higher thiobarbituric acid values (mg malonaldehyde/kg sample) of 0.75 as against 0.57, 0.52 and 0.51 for formulations with cowpea flour, sodium caseinate and groundnut flour respectively. Sausage with soybean flour had higher (P<0.05) overall acceptability (6.30) than products with sodium caseinate (5.50), groundnut (5.10) and cowpea (4.00). However, sausage with cowpea flour had similar (P>0.05) moisture content (79.50%) with sausage that contained soybean flour (80.24%) while the highest (P<0.05) crude protein content was in treatment with sodium caseinate (19.50%) and least in sausage with cowpea flour (15.55%). The fat content was highest (P<0.05) in sausage with cowpea flour (15.35%), followed by 13.35% for sausage with soybean flour, 11.10 for formulation with groundnut flour and 10.25% for those with sodium caseinate. The quality attributes in terms of nutrient, flavour, juiciness and tenderness were better in sausage with soybean flour compared to sausage produced using other legume flours.

  For full text: click here
  

  (Author: Omojola Andrew Babatunde, Adetunji Victor Ayodeji, Olusola Olubunmi Olufemi
  

  Published by Macrothink Institute)