It is difficult for many Rwandans to utilize climbing bean seeds (Phaseolus vulgaris L.) mainly because of longer cooking time (2 hours) and the high consumption of basic fuel. Climbing beans also contain anti-nutritional factors such tannins, phytates, trypsin inhibitors and phytohemagglutinins that limit nutrient absorption. One way to solve this problem is to utilize the flour of climbing beans made from different treatments and processing methods. In this study, climbing beans were pre-treated by soaking them in water for 24 hours, soaking in 2% sodium bicarbonate solution and steam blanching for 10 minutes. After that, pre-treated climbing beans were processed into flours by processing methods such as roasting, cooking and germination where anti-nutritional factors were reduced. The pretreatments did not significantly (p>0.05) affect phytates in climbing bean flours but processing conditions significantly (p<0.05) reduced it. Pretreatments and processing conditions significantly (p<0.05) reduced tannin content. The pretreatments followed by different processing conditions significantly (p<0.05) decreased trypsin inhibitors content. The great significant decrease in phytohemagglutinins content was observed in pretreatment followed by different processing methods. All pretreatments and processing conditions effectively decreased anti-nutritional factors at low level. However, pretreatments or untreated followed by germination and roasting were found to be the most and the least effective respectively. Making flour from germinated climbing bean seeds is a good option for sustainable food processing as it reduces anti-nutritional factors. It is an inexpensive method in terms of time, energy and fuel for Rwandan households, restaurants and industries where climbing bean seeds are integral part of daily meal.

Expectations for training programmes today are very different from expectations for training programmes in the past, because today’s audiences are not only multigenerational, but the younger generations learn in distinctly different ways from older, more traditional audiences. To meet the needs of these multigenerational audiences, the Auburn University Food Systems Institute (AUFSI) has developed on-demand, online courses that offer a variety of ways for learners to interact with training materials. For example, a typical course may offer not only traditional text, but audio, video, simulations, and more. In addition, AUFSI has developed supporting educational tools such as interactive virtual tours and video games. This approach to creating courses is a response to the different levels of experiences of the generations as well as different expectations of how materials should be delivered. In order to be effective, training materials need to be designed to appeal to this multigenerational audience. Traditionalists (born before 1946) prefer face-to-face training programmes. Baby Boomers (born 1946-1964) are more accepting of technology. Generations X (born 1965-1980), Y (born 1981- 2000) and C (born after 2000), however, expect to receive training at their convenience, to have it delivered electronically, and to be entertained as well as educated.

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples of bovine Longissimus thoracis et lumborum (BLTL), Tensor fasciae latae (BTFL), Semitendinosus (BST), Psoas major (BPM), Biceps femoris (BBF) and swine Longissimus thoracis et lumborum (PLTL) were analyzed for pH, proximate composition, cooking loss and shear force with a classical Warner-Bratzler device and a TA-XT2 Texturometer equipped with shear blades 1 and 3 mm thick. The effect of different techniques in each studied muscle was statistically analyzed and regression curves were built. Results from the 1 mm blade were quite similar to the ones obtained with the Warner-Bratzler, however the results from 3 mm blade were overestimated (p<0.05). Significant correlation (p<0.01) among shear force technique using Warner-Bratzler and the ones using the Texturometer was observed (0.47 for 1 mm blade and 0.57 for the 3 mm blade). In conclusion, we found that the 1 mm blade and the Warner-Bratzler machine are reproducible for all tested muscles, while the 3 mm blade is not reproducible for the BTFL, BST, BPM, BBF, PLTL. There is a significant correlation between the results obtained by the classical Warner-Bratzler and the TA XT2 Texturometer equipped with both blades. Therefore, TA-XT2 Texturometer equipped with the 1mm blade can perfectly replace the traditional Warner-Bratzler device.

Cutting tool parameters such as edge-sharpness and speed of cut directly influence the shape of final samples and the required cutting force and specific energy for slicing or cutting operations. Cutting force and specific energy studies on different vegetables help to design the appropriate slicing or cutting devices. Peak cutting force and specific energy requirements for the transverse cutting of nine vegetables, differing in their textural characteristics of rind and flesh, were determined at cutting speeds of 20, 30, 40 mm min−1 and single-cut knife-edge angles of 15, 20 and 25° using a Universal Testing Machine. Low speed (20 mm min−1 ) cutting with a sharper knife-edge angle (15°) required less peak force and specific energy than that of high-speed cutting (40 mm min−1 ) with a wider knife-edge angle (25°). The vegetables with the maximum and minimum variation in the average peak cutting force were aubergine, at 79.05 (for knife speed 20 mm min−1 and edge angle 15°) to 285.1 N (40 mm min−1 and 25°), and cucumber, at 11.61 (20 mm min−1 and 15°) to 21.41 N (40 mm min−1 and 25°), respectively. High speed (40 mm min−1 ), with a large knife-edge angle (25°), required the highest force and specific energy to cut the vegetables, however, low speed (20 mm min−1 ), with a small knife-edge angle (15°), is preferred. Effects of cutting speed and knife-edge angle on peak force and specific energy responses were found significant (p<0.05). Linear or quadratic regressions gave a good fit of these variables.

Senna occidentalis seeds were roasted at varying temperatures of 190, 210 and 230 °C each for 10, 15 and 20 min. Phytochemicals of the roasted seeds were determined using standard methods. The phytochemicals analysed were tannins, saponins, flavonoids, alkaloids, glycosides, oxalate and phenolics. Phytochemicals are compounds hypothesized for much of the disease-protection provided by diets high in fruits, vegetables, legumes, cereals and plant-based beverages. This study has clearly shown that roasting time and temperature have significant effects on the seed parameters analyzed. There was an increase in tannin, alkaloid, saponin and phenolic contents and a decrease in the contents of flavonoids and oxalates.