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The purpose of the paper is to describe the production of traditional fura and extruded fura blends from 100 per cent pearl millet flour and blends of pearl millet flour with three‐grain legume flour mixtures, i.e. cowpea, soybean, and groundnut at 20 and 30 per cent levels each and to evaluate the influence of extrusion process' on products hydration properties.

Traditional methods of flour preparation were adopted. Extrusion was performed in a single‐screw Brabender Extruder.

The bulk density of traditional fura significantly differed from those of the extrudates (P<0.05). Extrudates exhibited instantization tendency, i.e. ability of easy preparation before eating without the usual rigorous labour involved in the traditional method. Pearl millet: cowpea fura (80:20) had the highest puff ratio of 4.71 while the pearl millet: groundnut (70:30) fura had the least puff ratio, 2.90. Samples with high fat content appear to have lower puff ratio. There were no significant differences in the wettabilities of extruded fura samples (P<0.05) at 28⁰C with the exception of millet: groundnut (70:30) indicating differences (P<0.05) in wettabilities at 50^oC. There were significant differences (P<0.05) in swelling capacities of fura products at each level of water added. The hydration power of extrudates varied significantly (P<0.05) for products both at 28^o and 50^oC; and 100 per cent fura extrudate had the highest hydration power value 63.92 at 28^oC, while traditional fura had the least value, 15.80.

Extrusion cooking revealed good potential opportunities for the manufacture of commercial instant fura and the potential of better storage as a result of low moisture content.

Fura is a traditional thick dough ball snack produced principally from millet or sorghum which is common in Nigeria. It is consumed with nono (local fermented milk) or mashed in water before consumption in the form of porridge. The purpose of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures.

The effects of extrusion conditions feed composition (ratio of soybean to millet), percentage moisture wet basis and screw speed (rpm) on the hydration properties and the acceptability of fura from millet‐soybean flour mixtures were studied using a single screw extruder. Response surface methodology (RSM) was adopted to evaluate the hydration properties responses of fura extrudates.

The models showed R²=0.863, 0.825, 0.898 and 0.741 for hydration power (HP), effect of quantity of water on swell volume (EQWSV), wettability (WTBLTY) and viscosity respectively indicating that the model was a good fit and could be used to navigate the design space. The result indicates that increasing the level of soybean flour resulted in decreased HP of fura extrudates. The overall acceptability sensory scores show that the fura extrudate design point 11 representing 20 percent soybean, 16.6 percent feed moisture and 200rpm recorded the highest acceptability (7.25) with significant differences from the other extrudates in terms of colour, flavor, texture and overall acceptability.

The extrusion cooking data from this study could help predict the expected performance in investigations of potential use of millet and soybean to explore the possibility of industrial projection.

The pearl millet kernels were sorted, dehulled, wined, grown, sieved (to produce millet flour), mixed with defatted groundnut concentrate (10, 20, … 50 per cent), spiced (2 per cent – ginger, clove and red pepper), conditioned (with water), weighed into 20g pices, molded, steamed for 30 minutes, mashed to a smooth dough, molded back to a ball, coated with maize flour ready for use. The effect of the added groundnut on the physico‐chemical (moisture, protein, fat, ash, carbohydrate) and sensory (flavour, colour, texture) quality were evaluated. There was an increase in the moisture (19.60‐23.90 per cent), protein (12.69‐20.18 per cent), fat (2.27‐2.51 per cent), ash (2.8‐3.18 per cent), but a decrease in the carbohydrate (62.65‐50.23 per cent). Also, there is a decrease in the mean scores of the texture (7.05‐5.45 per cent) but an increase in that of colour (6.50‐7.15 per cent) with an increase in the added groundnut concentrate (0‐50 per cent). The mean score for odour and taste decreased at above the 40 per cent added groundnut concentrate.

The purpose of this paper is to provide a qualitative explanation, understanding, and policy suggestions on the socio‐economic causes, effects, and challenges facing nomadic rural girls' street hawking in cities of Northern Nigeria. The aim is to present the paper as a source of literature that will serve as a future document in formulating inclusive policies for the girls as explained in the section on educational policy options.

Research orientation and design involved qualitative phenomenology that explored girls' street hawking experiences. Study sites included three major Nigerian cities and three villages of the girls. Purposeful sampling was used to select 20 girls between ages eight and 15 and female parents as primary participants, while two traditional and religious leaders from each of the villages, and one administrator of the local state nomadic education commission served as secondary participants. Snowball samples of three male parents of the girls in each village were used as part of data validity. Data collection technique involved unstructured focus group interviews, participant observations, and video recording of the girls at home, at markets, and at streets in the cities. Ethical issues were addressed by obtaining oral and written consent of participants orally and in writing using the native language for clarity and understanding of their role. Data analysis of interview involved transcription and the repeated reading of the transcripts that identified major themes. Observational data were converted to field notes and analyzed for patterns of ideas that support major themes of the analyzed interview data for validity. Triangulation process of checking validity was used with sample of snowball participants as state educational administrators of nomadic education, religious leaders, amongst others.

Major findings are presented as themes on major economic causes of the girls' street hawking of dairy products as a part of family gender division of labor, poverty level of most families, preparing girls for self‐reliance and economic independence, and to augment family income. Social causes include Islamic religious pressure of teaching youth self‐reliance in preparation for early marriage, to finance wedding expenses, to acquire material possessions as child brides, for family honor, to accrue income to maintain their bodily aesthetic needs, group street hawking as a means to girls socialization, and exposing girls to suitors as future husbands, amongst others. Challenges facing the girls include lack of safety, exposure to forms of abuse, and being left behind in basic literacy, amongst others.

This paper is of significant value due to its novelty. It will serve as primary literature on minority West African pastoral girls' impact on rural‐urban migration, their challenges, and their position in the current world social policy of the Department for International Development and UNICEF Girls Education Project.

The transformation towards the Green Economy (GE) in Poland is a relatively new topic for researchers, policymakers and business practitioners. A comprehensive picture of the shift towards the GE can help mentioned groups translate theoretical assumptions into practice.

This chapter presents the assessment of Poland's shift towards the GE, measured by the proposed Green Transformation Index (GTI).

The set of GE indicators was elaborated in Structured Literature Review (SLR) variation method. Then, this set of indicators was compared with the Statistics Poland (GUS) secondary data and employed in the taxonometric calculation methods.

In the result, the GTI for the Polish economy was proposed and calculated between 2007 and 2020. The GTI allowed us to present a dynamic analysis of the transformation towards GE in Poland.

The aim of this paper is to evaluate the storage stability of improved dambu, a steamed granulated dumpling product generally made from millet, was produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor) and acha (Digitaria exilis). It is a popular mid‐day meal of the Fulanis of Nigeria normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Improved dambu was prepared in the laboratory using decorticated clean cereal grains which were pulverished into coarse particles, mixed with spices, preservative (sorbic acid) and water and steamed for 20 min. The improved dambu products were packaged in low‐density polyethylene (LDPE), LDPE with plastic and LDPE with paperboard and stored at room temperature (25 ^○C) for six days. Analysis was carried out on the products following documented and established procedures.

Data obtained indicated that during storage, pH decrease was observed while titratable acidity increased for improved dambu products. The microbial load (cfu/g) increased with storage time for all the products packaged in LDPE, LDPE with plastic and LDPE with paperboard. Dambu has a limited storage life of one day at room temperature (25 ^○C) and four days with 0.2 per cent (w/w) sorbic acid as preservative. Micro‐organisms of significance in the products are Aspergillus sp, Penicillum sp, Candida sp, Staphylococcus aureus and Enterobacter aerogenes. The nature of the microflora suggested that dambu is a good substrate for fungal growth. In the comparative study of dambu products with and without sorbic acid, there was no significant difference in the mean scores for all the assessed parameters.

The consumption of dambu from different cereal grains is encouraged especially where a particular cereal is off season. The shelf‐life of dambu was extended to four days by using 0.2 per cent (w/w) sorbic acid as preservative and packaged in LDPE with plastic and LDPE with paperboard. Further research should be carried out to extend the shelf‐life more.

The findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

The aim of this paper is to evaluate the nutrient and sensory properties of dambu, a steamed granulated dumpling product produced from maize (Zea mays), millet (Pennisetum glaucum), sorghum (Sorghum bicolor), and acha (Digitaria exilis), grains. It is a popular midday meal of the Fulanis of Nigeria, normally sprinkled into fermented skimmed milk or whole milk and sugar may be added to taste.

Dambu was prepared in the laboratory using decorticated clean cereal grains, which were pulverized into coarse particles, mixed with spices and water, and steamed for 20 min. Analysis was carried out on the products following document and established procedures.

Data obtained indicated that dambu contained an appreciable amount of protein (10.1‐10.7 per cent) and fat (2.2‐3.4 per cent). The moisture and ash contents were found to range from 35 to 38 per cent and 0.5 to 1.2 per cent, respectively; crude fibre ranged from 1.8 to 2.1 per cent; carbohydrate ranged from 45 to 49 per cent and the energy ranged from 247 to 264 kcal/100 g. The amino acid profiles of the dambu showed that the different dambu products contain both essential and non‐essential amino acids. The mineral contents were found to be high in potassium, phosphorus, calcium, zinc, and magnesium. The mean scores of aroma, chewiness, and overall acceptability for the products were not significantly different (p > 0.05) but difference existed in the texture and appearance.

The consumption of dambu from different cereal grains is encouraged; especially where a particular cereal is off season, the other grains could be used as a substitute and complementary.

The findings here suggested that dambu is necessary to cereal industry and baby foods (weaning foods).

The results of this research contribute to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.

This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.

From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.

Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

An investigation was carried out to evaluate the compositional and shelf‐life properties of soy‐yogurt using two starter cultures. Soy‐yogurt with 20 per cent starter culture was significantly higher in protein (46.89 per cent), ash (0.21 per cent) and Na (2.02 per cent). As the days of storage increased there was a concomitant decrease in sensory scores with regard to colour, taste, flavour, texture and general acceptability in all the storage temperatures, with ambient having the least. Stability in sensory scores was noticeable towards the last two days. Soy‐yogurt samples kept under freezer temperature (– 18°C) kept better than fridge (± 7°C) and ambient temperature (± 27°C). Storage of soy‐yogurt at ambient temperature was very poor.

The story of how aviation has opened up the African continent promises to be a formidable subject and initial inspection of such chapter headings as “The Nile hydro‐aeroplane” and “The link to West Africa” hardly relieves the impression. But David Jones, an experienced broadcaster, appreciates how easily readers, like listeners, switch off. So he recounts the story almost entirely as achievements by personalities. Those flying that Nile hydro‐aeroplane were Francis McClean and party and the link to West Africa was forged by Coningham and Rowley. Only the last section concentrates on the comparative impersonality of the airlines.