bluuebunny/crossref_metadata_2025_split huggingface dataset:
A survey on reported symptoms of food hypersensitivity in Mauritius
Authors: Pugo‐Gunsam P. , Cahoolessur N. , Subratty A.H. 
Published: September 2008

PurposeIt is known that individuals who are prone to food hypersensitivity also show allergy‐associated problems or hypersensitivities to allergens. At present there is scarcity of data pertaining to food allergy in Mauritius. Thus, this article aims to focus on the investigation of the prevalence of food allergy in Mauritius.Design/methodology/approachA questionnaire‐based survey on self‐reported symptoms of allergy addressing allergy‐associated parameters including offending food items, adverse reactions to food, additional hypersensitivity, allergic diseases along with age, gender and geographical location were assessed in relation to a random sample population around different regions of the island.FindingsThe present study shows that reported symptoms of allergy to food among the participants are high. Symptoms included runny nose, sneezing, shortness of breath, eczema, hives and skin rashes. It was also noted that participants reported being more allergic to seafood than any other food items like fruits, peanut, soybean and chocolate. Those who had severe symptoms were few in numbers and others showed symptoms only rarely or occasionally.Originality/valueThe paper shows that there is need for a health education campaign to inform children and parents about the potential risks of exposure to dietary products, especially as most of the participants do not visit a doctor when they believe they are allergic to food.
Evaluation of starters for the fermentation of African oil bean (Pentaclethra Macrophylla Benth) seeds
Authors: Enujiugha V.N. , Akanbi C.T. , Adeniran H.A. 
Published: September 2008

PurposeThe purpose of this paper is to examine pure culture isolates from traditionally fermented product of African oil bean seeds (ugba) with a view to identifying the appropriate starters.Design/methodology/approachThe isolates were purified and characterized, and used singly and in combination to ferment freshly prepared oil bean seed slices for 72 h at 37 ○C. The pH and microbial load of fermenting beans were monitored daily, and organoleptic tests using semi‐trained panelists were employed to assess the fermented products based on quality attributes of flavour, appearance, texture and overall acceptability.FindingsThe isolates included Bacillus subtilis, Bacillus licheniformis and Pseudomonas fluorescens. Total viable counts ranged from 1.3 × 107‐9.3 × 109 cfu/g, 7.0 × 106‐4.0 × 109 cfu/g, and 3.0 × 106‐1.5 × 109 cfu/g, respectively for the three isolates; while counts for the mixed culture fermentation ranged from 7.0 × 106‐1.72 × 1010 cfu/g. The mixed culture fermentation gave the best rated product, indicating a synergy among the isolates. The pH values increased steadily in the samples fermented by Bacillus sp. and the mixed culture organisms, showing that the production of ugba follows alkaline fermentation pattern.Research limitations/implicationsThe African oil bean seed fermentation is a bacterial mixed culture and alkaline fermentation. The major organisms involved are B. subtilis and B. licheniformis, while the P. fluorescens was insignificant.Originality/valueMost of the local fermentations in Africa, including oil bean fermentation, are still at the wild, natural inoculation level. The present study has helped in understanding of the fermentative organisms involved in Pentaclethra seed fermentation, and gave insight into an optimized ugba production.
Storage stability of improved dambu produced from different cereal grains
Authors: Agu H.O. , Jideani I.A. , Yusuf I.Z. 
Published: September 2008

PurposeThe 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.Design/methodology/approachImproved 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.FindingsData 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.Research limitations/implicationsThe 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.Practical implicationsThe findings have suggested that dambu is necessary to cereal industry and baby foods (weaning foods).Originality/valueThe results of this research contributes to the knowledge of cereal meals, especially those that are indigenous to Nigeria and West Africa.
Quality evaluation of ginger‐flavoured soy‐cassava biscuit
Authors: Akinwande B.A. , Ade‐Omowaye B.I.O. , Olaniyan S.A. , Akintaro O.O. 
Published: September 2008

PurposeThis study aimed at the potential use of ginger‐flavoured soy‐cassava flour to produce high‐protein biscuits.Design/methodology/approachPreparation of biscuit was done using soy‐cassava flour blends (0:100, 20:80, 30:70 and 40:60 w/w). Biscuit was also prepared from 100 per cent wheat flour to serve as control.FindingsChemical analysis indicated that the substitution of soy flour into cassava flour augmented the nutrient content of the biscuit, which indicates a good potential for meeting the nutrient requirements of school children. The use of ginger powder as flavouring agent effectively masked the beany flavour that is normally associated with soybean products. A sensory evaluation also confirmed good aroma and positive acceptability.Originality/valueThe findings in this study confirms the endless possibilities of protein enrichment of cassava flour for the production of biscuits as a potentially effective strategy for enhancing protein‐energy balance in children, particularly in developing countries. The value of this study lies in its potential as a product development strategy in combating protein‐energy malnutrition, thereby promoting good health, labour productivity and mental development.
Effect of emulsifiers on wheat‐potato composite flour for the production of leavened flat bread (naan)
Authors: Anjum Faqir M. , Pasha Imran , Ahmad Sarfraz , Issa Khan M. , Iqbal Zafar 
Published: September 2008

PurposeThe present study was designed to enhance the nutritional and calorific value of food without affecting quality of final product with the use of emulsifiers. Lysine contents in potatoes are similar to animal protein and its flour can be utilized to overcome protein and calorie malnutrition.Design/methodology/approachComposite flours were prepared by substituting wheat flour with potato flour at 20 per cent, with guar gum 3 per cent and GMS at 0, 0.2, 0.4, 0.6, 0.8 and 1.0. The blends were subject to proximate analysis and calorific value determination. Naan prepared from composite flours were evaluated by panel of judges to access suitable level of supplementation.FindingsStatistical analysis revealed significant decrease in moisture, protein, crude fiber while increase in the fat content of composite flour. Replacement of wheat flour by potato flour has non significant effect on the ash and carbohydrates contents nitrogen free extract (NFE). Moisture, protein and fat contents decreased significantly with the passage of time during storage while crude fiber, ash content and NFE were found to be non‐significantly affected by duration of storage. Potato flour at 20 per cent level of substitution along with 3 per cent guar gum and 0.6 per cent GMS was found to be acceptable by panel of judges having maximum acceptability of naan.Practical implicationsPotato flour supplementation can be done through roller flour mills or small scale grinders (chakki) to enhance the value of flour to be used by masses in order to overcome the protein malnutrition as quantity of potato flour protein is comparable to animal protein.Originality/valuePresently potatoes are consumed as vegetable and during peak season processed into flour, starch and dried products. Potato flour is rarely used for the production of baked products in Pakistan. Potatoes are rich in starch, vitamin B1, and vitamin B2, ash content, fiber content and essential amino acids as compared to cereals. Thus potato flour can utilized to improve the energy status of masses. Research conducted was unique in its nature as effect of both storage periods was evaluated and the suitable levels of replacement of potato flour were investigated.
Spirulina maximaandDiacronema vlkianummicroalgae in vegetable gelled desserts
Authors: Gouveia Luísa , Batista Ana Paula , Raymundo Anabela , Bandarra Narcisa 
Published: September 2008

PurposeThe purpose of this paper is to develop microalgae vegetable‐based gelled desserts (similar to “dairy desserts”) prepared with pea protein isolate,Spirulina maximaandDiacronema vlkianumbiomass, rich in essential fatty acids (omega‐3 polyunsaturated fatty acid's (PUFA)). The effect of microalgae concentration and gelling temperature on the colour, texture and fatty acid profile of the gels was investigated.Design/methodology/approachPea protein isolate (4 per cent), κ‐carrageenan (0.15 per cent) and starch (2.5 per cent) were used to produce a gelled dessert that was further enriched with microalgal biomass (0.1‐1.0 per cent). The gels were prepared using different temperatures, ranging from 75 to 90 ○C. Colour, total pigments (carotenoids), texture and fatty acid profile of the gels were evaluated.FindingsThe addition ofDiacronemaandSpirulinamicroalgal biomass to vegetable gelled deserts, results in a novel alternative food product, with PUFA's (e.g. EPA, DHA and GLA), with favourable texture characteristics, particularly forDiacronema, due to the structural reinforcement, representing a new food market niche.Practical implicationsNowadays there is an increasing consumer demand for more natural food products, presenting health benefits. Microalgae are able to enhance the nutritional content of conventional food and hence to positively affect humans health due to their original chemical composition, namely as a source of long chain omega‐3 PUFA.Originality/valueAs far as the authors are aware the use of these microalgae in gelled desserts, in association with vegetable proteins, is an innovative food application.
Relational and economic antecedents of organisational commitment
Authors: San Martín Sonia 
Published: September 2008

PurposeThe purpose of this paper is to analyze the most important dimensions and antecedents of the employee's commitment to the firm using a multidisciplinary perspective.Design/methodology/approachUsing a national sample of 285 employees working in different firms, the research reported here portrays the paths which link the economic and relational antecedents of commitment with the dimensions of organizational commitment. A structural equations analysis is performed.FindingsIt was found that the most effective way to get normative commitment and thus make the employee continue working in the same firm is to engender affective commitment. And affective commitment is determined mainly by interaction between the firm and its employees (participation, flexibility and information exchange). Employee gender, level of studies, offspring and firm size and belonging to a group show a moderating effect on the global model.Research limitations/implicationsInformation has only been collected from the employee and only in Spain. Hence, it would be interesting to collect information from the firm, supervisors and managers and to replicate the study in other cultural and labour contexts.Practical implicationsThis research shows the most important ways for an organisation to get their employees' commitment. In this sense, relational norms are essential to retain employees in the firm.Originality/valueA multidisciplinary perspective is adopted to improve the understanding of employee‐firm relationships. It is one of the few studies that include relational norms and opportunism to explain organisational commitment. Besides, the paper offers an exploratory study of the moderating effects of firm and employee characteristics on the global model.
Commitment, control, and the use of competency management
Authors: Heinsman Hanneke , de Hoogh Annebel H.B. , Koopman Paul L. , van Muijen Jaap J. 
Published: September 2008

PurposeThe purpose of this paper is to examine the effects of the commitment‐ and control‐approaches on the use of competency management, and to investigate whether attitude, subjective norm and perceived behavioural control mediate these effects.Design/methodology/approachIn Study 1, using a survey, employees indicated whether their organization adopted a commitment‐ or a control‐approach towards competency management. Moreover, they rated their own attitude, subjective norm, perceived behavioural control, and behaviour. In Study 2 a scenario experiment was conducted in which the authors manipulated the commitment‐ and control‐approaches towards competency management in order to establish causal relations.FindingsResults consistently showed that the use of competency management is higher within a commitment‐ than within a control‐approach. Furthermore, attitude and perceived behavioural control were found to mediate the relationship between the commitment‐approach and the use of competency management.Research limitations/implicationsFuture research should include other organizational members, for example (line) managers, to create future insight in the effects of commitment‐ and control‐approaches on the use of competency management.Practical implicationsThe results of the studies highlight that a commitment‐oriented approach increases the use of competency management by employees and that a positive employee attitude and perceived behavioural control are of considerable importance when increasing the use of competency management is an organization's primary goal.Originality/valueThe paper gives insight in how to persuade and stimulate employees to use competency management more frequently.
Developing a framework for assessing effective development activities
Authors: McDowall Almuth , Mabey Christopher 
Published: September 2008

PurposeThe purpose of this paper is to compare four different employee activities, namely developmental appraisal, coaching, 360 degree feedback and development centres, offering a comparative framework and an integration of existing research evidence.Design/methodology/approachThe paper proposes a unifying classification which combines existing dimensions derived from the literature, such as the degree of formality, with further differences or communalities such as the degree of simulation, ownership of data and frequency of occurrence. This leads to a review of the pertinent literature and research evidence for each of the four activities discussed, with particular reference to long‐term outcomes, their social context as well as individual motivation.FindingsThe literature review did not produce equivocal evidence for the effectiveness of any of the four activities. Ratings in appraisals are flawed, whereas their developmental aspect appears dependent on the communication between managers and their charges. Also, there is little evidence on what happens as a result of appraisal interviews in the context of the manager‐employee relationship, and how organizations could best optimize this activity to aid long‐term individual and organizational development.Practical implicationsIt is proposed that this classification framework could guide both the implementation and evaluation of diverse activities beyond those reviewed here. This framework may prove effective in making explicit and thus addressing the potentially conflicting expectations for prevalent activities from different parties involved. It is proposed that certain aspects of employee development, such as the employer‐manager relationship may be more suited to investigation through qualitative paradigms, but that ultimately more evidence is needed for long‐term outcomes at different levels (e.g. the individual and the organization).Originality/valueThe paper may help understanding of when, and under what conditions, which particular types of development activities are best suited to meet both individual and organizational requirements.
Workplace flexibility and innovation
Authors: Martínez‐Sánchez Angel , José Vela‐Jiménez María , Pérez‐Pérez Manuela , de‐Luis‐Carnicer Pilar 
Published: September 2008

PurposeThe purpose of this paper is to analyse the moderator effect of inter‐organizational cooperation in the relationship between workplace flexibility and innovation performance.Design/methodology/approachPostal survey to a sample of manufacturing and service firms. Hierarchical regression.FindingsIt was found that innovation performance is positively associated to internal functional flexibility, and negatively to external numerical flexibility and outsourcing. Inter‐organizational cooperation moderates the relationships between functional flexibility, external numerical flexibility and outsourcing with innovation performance.Research limitations/implicationsThe study's single country setting could limit the generalizability of the findings. Longitudinal as opposed to cross‐sectional data are needed for studying the causal assumptions reported here.Practical implicationsThe results of this study suggest that high‐cooperation firms may compensate the negative impact of external flexibility and perform better than low‐cooperation firms. External knowledge and cooperation can be complementary. Managers should take into account that the benefits from external workplace (e.g. access to new knowledge) may be enhanced in the context of inter‐organizational cooperation.Originality/valueTo the best of our knowledge, this is the first study that tests whether inter‐organizational cooperation moderates the relationship between external numerical flexibility and innovation performance. The paper also investigates and applies internal and external flexibility in a single study which allows to compare how each of them impacts innovation performance.
Who speaks up at work? Dispositional influences on employees' voice behavior
Authors: Nikolaou Ioannis , Vakola Maria , Bourantas Dimitris 
Published: September 2008

PurposeThe purpose of this paper is to explore the relationship between the five‐factor model of personality (FFM) and employees' voice behavior in Greece.Design/methodology/approachEmployees' personality characteristics were assessed along with their voice behavior towards their supervisor and the top management of their company. Data were collected from a cross‐sectional sample of 334 professionals.FindingsThe findings demonstrate the relationship between personality and voice behavior towards the immediate supervisor, but not towards the top management of the company, and show that conscientiousness and emotional stability are the strongest predictors of employees' voice behavior.Research limitations/implicationsThe results of the study should be interpreted with caution, since they are based on self‐report measures. However, the findings suggest that two personality dimensions (emotional stability and conscientiousness) are significantly related with employees' voice behavior towards their supervisor.Practical implicationsThe findings suggest important practical implications for HR practices, such as employee communication and personnel selection, since at least two personality dimensions are related with employees' voice behavior. The study also emphasizes the significance of first line supervisors' communication style in enhancing employees' voice behavior.Originality/valueThis is the first study exploring the relationship between the FFM and employees' voice behavior carried out in a EU‐country, such as Greece.
Emotional intelligence and job satisfaction: the role of organizational learning capability
Authors: Chiva Ricardo , Alegre Joaquín 
Published: September 2008

PurposeThe purpose of this paper is to analyze the relationship between emotional intelligence (EI) and job satisfaction, by taking into consideration organizational learning capability (OLC).Design/methodology/approachData were collected from eight Spanish ceramic tile manufacturers. The survey was addressed to shop floor workers, and 157 valid questionnaires were obtained, representing a response rate of 61 per cent. Confirmatory factor analysis was used to test this theoretical model.FindingsThis paper proposes that OLC plays a significant role in determining the effects of EI on job satisfaction.Research limitations/implicationsOwing to certain features of the sample and the use of measurement scales, the final results should be considered with caution. Further research in other contexts using qualitative methods is needed to validate these findings. The most important implication is that job satisfaction is affected by the correlation between individual EI and certain working conditions.Practical implicationsWhen seeking to improve employee job satisfaction, practitioners should take into account the link between EI and OLC. Under certain conditions (OLC), emotionally intelligent people are more likely to be satisfied.Originality/valueThis paper provides an empirical analysis of the relationship between EI, OLC and job satisfaction.
Policy variations of multinational enterprises' labor practices in China
Authors: Chinen Kenichiro , Wang Ruth L. , Wang Chiang 
Published: September 2008

PurposeSupporters of globalization highlight a major increase in the standard of living for many workers in China while critics argue that the amazing economic growth has led to an increase in pollution and harsh labor conditions in the country. The purpose of this research is to investigate policy variations of multinational enterprises (MNEs) labor practices in China.Design/methodology/approachThe empirical research is based on a questionnaire survey that collected data from MNEs in China.FindingsThis study finds that both Hong Kong/Taiwanese and US/European MNEs comply with minimum wages, benefits, health insurance, and legal requirements in China, but do not go beyond meeting or exceeding Chinese standards. This study also finds that US/European MNEs tend to make better decisions in dealing with safety in the workplace and environmental pollution.Practical implicationsIt appears that as firms expand globally and have more overseas experience, they approach issues of ethics with caution and try to avoid business practices that would hurt their images.Originality/valueThe paper offers insights into policy variations of MNEs' labor practices in China.