BACKGROUND TO THIS SERIES Despite substantial progress over the last two decades, girls still have on average lower levels of educational attainment than boys at the secondary level in many countries. This is in part because many girls are married or have children before the age of 18, often before they may be physically and emotionally ready to become wives and mothers. Educating girls, ending child marriage, and preventing early childbearing is essential for girls to have agency, not only as future wives and mothers, but also beyond those roles. It is also essential for countries to reach their full development potential. ą Finally, for the broader challenge of gender-based violence and inequality, community-based interventions to work with men, women, leaders and service providers can also be beneficial.
In order to provide technical support to Benin and West African sub region in agribusiness, prospective studies audit and analysis were laid on the production of three brands of yoghurt in a small and medium enterprise (SME), producer of dairy products in Benin. The HACCP (Hazard Analysis and Critical Control Points) was used to assess the degree of integration of quality processes in SMEs. The results of the diagnostic audit focused on the production chain of 3 categories of yoghurt reveal that the company is not 100 % compliant with the 12 steps (E) of HACCP. Only stages E1, E3, E4, E5 and E10 are to the norm, followed bystages E9, E8, E7, E6 and E2, whose compliance is respectively 87.2; 85.85; 70.7 and 66 %.For microbiological analyzes (lactic flora, coliforms, Escherichiacoli and Staphylococcusaureus), compliance is 96.29 % with the criteria of the AFNOR-2009 and CODEX STAN 243-2003, for the samples (27) collected and analyzed. The yoghurt acidity value varies from0.60 to 0.88 % respectively. The contents lipids showed important variation from 4.00 to 6.00g/100g. The total sugars contents vary from 9.30 to 11.60 g/100g and its calcium is from 0.11 to 0.18 g/100g of yoghurt. The control chart indicates that the total coli forms are hazards which are to be controlled.
Lipid (oil and fat) is one of the basic and important components used in the production of
cookies. It plays several roles in their composition and a judicious choice of this
ingredient makes it possible to have cheap, delicious and very nutritious cookies. This
study aimed to evaluate the effect of refined cottonseeds oil (RCO), refined palm oil
(RPO) and red (or crude) palm oil (CPO) on sorghum (Sorghum bicolour var. Gampela)
cookies. Oils were incorporated at levels of 16%, 20% and 24%. Cookies quality were
evaluated based on quantitative sensory profile, sensory acceptability, preference
classification and paired-comparison test. The results of sensory profile tests showed that
the sensory descriptors ranged from very low to medium intensity (1.33 to 3.83 on a scale
of 5). Both acceptability and classification tests showed that cookies produced with 20%
of refined oil (RCO and RPO) and those with 16% of CPO were the most preferred and
RCO and RPO with 20% of the oil were appreciated as control cookies produced with
20% of margarine. The colour, texture and fat impression had most influenced the
consumers’ preferences. RCO, RPO and CPO exhibit the potential to be used as
substitutes to margarine to produce sorghum cookies.
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