Quality evaluation of egg-free cake from soft tofu.

Soft tofu was used to produce a cake to ascertain its suitability in producing egg-free cake (EFC) for vegans and individuals allergic to eggs. A conventional cake (CVC) served as control and the quality characteristics of the EFC and CVC were evaluated. Results showed the egg-free cake had physical properties which were significantly (p < 0.05) higher in weight (1611 g), density (0.81 kg/m3) and specific volume (1.23%) than Conventional cake (1516 g, 0.61 kg/m3 and 0.25%, respectively). CVC showed significantly p < 0.05 higher height (8.50 cm) and volume (2644.78 m3) which is desirable in the baked cake. EFC showed significantly p < 0.05 higher values in ash (3.13%), moisture (24.01%), fibre (2.40%) and carbohydrate (52.34%), while CVC had significant (p < 0.05) higher values in protein (7.38%) and fat (16.34%). The taste (0.55), colour (0.55), texture (0.55) and aroma (0.55) of EFC was more preferred than CVC (0.45, 0.40, 0.45 and 0.45, respectively). Soft tofu showed suitability and an acceptable replacement for egg in making Egg-free cakes for vegetarians and individuals allergic to egg.

Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria.

Physical properties of rice grain is important for mechanisation and proper post-harvest handling operations to prevent post-harvest loss and achieve high head-rice grains. Knowledge on the physical properties of Nigeria's local rice is limited which has led to losses and production of low quality grains characterised by large amount of brokens and poor appearance. Physical properties of 18 local and 3 imported rice varieties (control), were evaluated using standard methods. The physical properties evaluated were grain dimensions, Arithmetic mean diameter, (AMD) geometric mean diameter (GMD), square mean diameter (SMD), sphericity, aspect ratio, surface area, general appearance, dockage and aroma. Most (77.78%) of the local rice varieties were long grain rice, 50% were slender grains and 50% were bold grains, 77.78% of the local rice varieties were heavy grains. The AMD, GMD and SMD of local rice grains ranged from 3.29-3.86 mm, 8.02-10.36 mm and 4.75-5.82 mm, respectively. The sphericity, aspect ratio and surface area were in the range of 51.25-59.23%, 0.31-0.46 and 21.87-29.44 mm2, respectively. A significant percentage (50%) of the local rice were grey coloured and unappealing in appearance. All the local rice varieties had dockage (5-70%) while the imported rice varieties had no dockage and possessed translucent light-cream to yellow shades and were appealing in appearance. These data are important for correct coupling and adjustment of post-harvest processing machine to prevent losses and produce high head-rice with appealing appearance.

Skin benefits with a novel emollient-treated menstrual pad.

Manufacturers of consumer products consistently seek to improve marketed products in terms of both safety and efficacy. The desire for continued improvement is seen even in well-established products such as catamenial products which have existed in some form for thousands of years. A recent innovation in the design of menstrual pads is the addition of a surface finish of emollient for the purpose of increasing comfort during wear. The present paper presents different evaluations of such an emollient-treated menstrual pad with a novel absorbent core. These investigations demonstrated product tolerability, defined the optimal formulation and concentration of the emollient-containing finish, and demonstrated successful transfer of the emollient to the relevant skin surface. In addition, enhancement of skin moisturization, associated with exposure to the emollient-treated pad, was demonstrated by several technologies: assessment of skin moisturization by Corneometer®, skin friction testing, and skin capacitance.