Study of the nutritional quality and acceptability of millet biscuits (Pennissetum glaucum L.) supplemented with cowpea (Vigna unguiculata L) and Bambara groundnut (Vigna subterranea L.) (Published)
The aim of the study was to determine the effect of supplementation of legume flour cowpea and Bambara groundnut from Burkina Faso at different levels 15%, 30% et 50% on the nutritional quality and acceptability of millet biscuits. The macronutrients, iron and zinc contents were determined using standard AOAC methods. The acceptability test of cookies were performed with a panel of 30 tasters. The protein content of cookies increased proportionally with the supplementation. The protein contents of cowpea cookies were higher than Bambara groundnut cookies, 12.82 g / 100 g and 10.47 g / 100 g respectively. Supplemented cookies have low iron and zinc contents, 2.23 mg / 100 g and 1.87 mg / 100 g respectively for cowpea and Bambara groundnut. On the organoleptic level, up to 15% supplementation, there is no significant difference in odor and taste.
This paper examines issues relating to structure and grammaticality in Annang language. The levels of structure examined include those of morphemes, syllables and syntax. The paper uses the Constituent Structure theory which is fundamental to all syntactic theories. Every sentence in Annang has its ultimate constituents which are made up of the minimal grammatical elements of the sentence. Annang exhibits a linear as well as a hierarchical structure. All these have possibilities for grammaticality. This paper redefines grammaticality to subsume acceptability and the intuition of native speakers as well as those educated in the language. The Descriptive Linguistic Methodology was used in the analysis of the structure of Annang. The paper discovers that the morphological structure of Annang reveals it as an agglutinating language. Even though Annang exhibits characteristics of Universal Grammar, its grammaticality is rather unique particularly in its syntax and lack of articles in its word class. Its openness to delicacy is an important aspect of grammaticality. It is our opinion that the entire linguistic process is a process of grammaticality. The intuition of native speakers may not determine acceptability in a world language like English which has nativized in various corners of the globe.