Frontiers of Agriculture and Food Technology

Frontiers of Agriculture and Food Technology Vol. 2 (7), pp. 225-237, July, 2014.  © International Scholars Journals

Full Length Research Paper

Food insecurity, land scale and Agricultural Income in Pakistan

Shazadi Rasheed

Department of Economics, University of the punjab, P.O. Box. No. 54000, Lahore 54890, Pakistan.

Email: [email protected]

Accepted 25 June, 2014

Abstract 

Hundred rural-based households (50 landowners and Sharecroppers each) were interviewed regarding income-consumption in relation with land-size, household-size and debt through ANCOVA model. The Marginal Propensity to Consume (MPC) was greater than one (MPC>1) while, intercept found negative (C<0) describes the serious gap in income and expenditures leading to negative savings produces the debt on respondent. We also found that, the income from agricultural is not capable to compensate the food expenditure. The debt and food insecurity are positivity linked and at least and on average, 4-acre land required meeting 8000 PKR/per-month equivalent to minimum wage for Landowner and 8-acre for Sharecroppers.

Key words: Agricultural income, land size, food insecurity, debt, food expenditures, marginal propensity to consume (MPC)

Frontiers of Agriculture and Food Technology Vol. 2 (7), pp. 219-224, July, 2014. © International Scholars Journals

Full Length Research Paper

The source of antimicrobial proteinaceous food substance

Singh Jumi, Raj Vadewki and Vijay P.

Department of Siddha Medicine, Faculty of Sciences, Tamil University, P O Box 1549, Thanjavur-10, India.

E-mail: [email protected]

Accepted 13 June, 2014

Abstract 

Spoilage of food due to contamination by bacteria present in the environment is a major problem which affects human health and efforts to identify antibacterial components from natural sources has gained momentum. In this regard we isolated a new strain of BACILLUS LICHENIFORMIS IITRHR2 (accession number FJ447354) which produced bacteriocin like inhibitory substance (BLIS). Partially purified BLIS showed a major peak on HPLC with antimicrobial activity. This proteinaceous substance (~1.2 kDa) was thermo-stable and pH resistant but lost activity when subjected to proteinase treatment. BLIS inhibited growth of 16 bacteria including environmental and clinical contaminants of food products and potentiated the activity of nisin. In conclusion, the proteinaceous substance isolated from B. LICHENIFORMIS IITRHR2 showed potential to combat contamination of food products by bacteria present in the environment.

Key words:  Antimicrobial activity, Bacillus licheniformis IITRHR2, BLIS, nisin.

Frontiers of Agriculture and Food Technology Vol. 2 (6), pp. 215-218, June, 2014. © International Scholars Journals

Full Length Research Paper

Properties of Metabolized cereal foods

Abiola M. A

Department of Veterinary Physiology, Biochemistry and Pharmacology, Ahmadu Bello University, Zaria, Kaduna State. Nigeria.

Email: [email protected]

Accepted 10 May 2014

Abstract 

Fermented cereal porridge, “Ogi” is made from maize, sorghum or millet. Fermented cereal porridges (and gels) are important staple food items for people of the West African sub- region and are also important weaning foods for infants. The qualities of these foods are measured in terms of their nutritive values evidenced in the biochemical properties and the textural characteristics. These qualities are influenced by many factors of types of cereal grains and the kind of treatments these grains undergo during processing. Many workers seeking to enhance Ogi nutritional status have investigated the ways in which these factors influence its physical and biochemical properties. This review attempts to bring into focus these various efforts.

Key words: Fermented cereal porridges, physical and nutritional properties.

Key words: Nigeria, trade regimes, food security.

Frontiers of Agriculture and Food Technology Vol. 2 (5), pp. 200-206, May, 2014. © International Scholars Journals

Full Length Research Paper

Limiting Factors affecting customer loyalty in the restaurant industry

Tahmasebi E, Moein Bozorgi and Keyvan Khukhan

Department of Microbiology, School of Medicine, Kurdistan University of Medical Sciences, Sanandaj, Iran.

E mail: [email protected].

Accepted 05 April, 2014

Abstract

The aim of the present research was to investigate the factors affecting customer loyalty in the restaurant industry. Data was collected using questionnaire distributed in 10 randomly selected branches of Boof Chain Restaurant in Tehran. In each branch, 40 customers were selected for the study. Ultimately, the research sample consisted of 268 customers. Structured equation modeling was used for data analysis and hypothesis testing. The obtained results show that food quality, service quality, restaurant environment, and perception of price fairness had a positive impact on customer satisfaction, but the impact of restaurant location on customer satisfaction was not confirmed. Also, food quality, service quality, and perception of price fairness had a positive effect on customer trust. The results show that food quality is the most important factor affecting customer satisfaction and trust in Boof Chain Restaurants. Customer satisfaction had a positive impact on customer loyalty, but the effect of customer trust on customer loyalty was not confirmed.

Key words: Restaurant industry, loyalty, customer satisfaction, customer trust.

Frontiers of Agriculture and Food Technology Vol. 2 (4), pp. 191-199, April, 2014. © International Scholars Journals

Full Length Research Paper

Cultural and Ethnical inconsistency in food insecurity status in Ethiopia

Notobosombo*, Denco Mac and Kebi Delrosario

Food Research Institute, Bahir Dar University, Bahir Dar, Ethiopia.

E-mail: [email protected]

Accepted 29 March, 2014

Abstract 

In Ethiopia, a number of studies on food insecurity could be found although they did not explicitly consider ethno-cultural variables while they are very important determinants. The aim of this article was therefore to show the disparity between the Gumuz, Non-gumuz, and the Mixed ethno-cultures in their food insecurity status in Bullen district. Data were collected from 150 sample households and analyzed in an ethno-culture context. The household food balance model was employed to determine their food insecurity status. The results indicated that there were significant differences between ethno-cultures in their food insecurity status. The proportion of food insecure households of Gumuz, Non-gumuz and Mixed ethno-cultures were 62.5, 79 and 48.9%, respectively. Such a disparity existed due to difference in their cultural experiences and traditional values that affect their livelihoods and saving practices, which is also the case throughout Benishangul-gumuz Regional State. Therefore, the study recommends the ethno-cultural approach as appropriate tool for better understanding and addressing the food insecurity challenges in the study area as well as elsewhere.

Key words: Food insecurity, ethno-culture, Bullen, Benishangul-gumuz, Ethiopia.