Browsing by Author "Allie, Georgiana"

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2021 workshop sessions on learning & teaching critical thinking skills in Higher Education in Sierra Leone (level 2)
(Zenodo, 2021-02-25) Allie, Georgiana
PowerPoint slides, facilitation notes and handouts that were used in critical thinking (CT) sessions of the pedagogy 2 workshop for lecturers from higher education institutions in Sierra Leone. The sessions were facilitated by AQHEd-SL's critical thinking taskforce (CTTF) in 2020 and 2021.
June 2021 workshop sessions on learning & teaching critical thinking skills (level 2) at Njala University in Sierra Leone
(Zenodo, 2021-06-09) Allie, Georgiana
PowerPoint slides and facilitation notes that were used in a critical thinking (CT) workshop (level 2) with lecturers and other staff at Njala University in Sierra Leone. The sessions were facilitated by AQHEd-SL's critical thinking taskforce (CTTF) in June 2021.
Nutritional quality and sensory profile of “oleleh” produced from cowpea (Vigna unguiculata) and soybean (Glycine max) Composite
(2025-03-24) Allie, Georgiana
“Oleleh” is a snack consumed in West Africa primarily made from cowpea steam beans paste. This study investigated utilizing soybean as a composite in producing “Oleleh”. The study investigates sensory profile and consumer acceptability of “Oleleh” produced from composite of different proportions of dry weight; 0:100, 100:0, 60:40, 40:60 & 50:50 of cowpea and soybean grains, as well as comparing two wrapping materials (banana leaf and aluminum foil) for steaming. The proximate composition revealed that the nutritional component of the composite increased with the increase in substitution of soybean, except for carbohydrate which 100% cowpea recorded the highest. The final analysis revealed that the moisture content ranges from 75.51 to 80.34, Ash 4.80 to 7.85, crude fat 9.42 to 22.05, crude fiber 2.8 to 6.45, crude protein 18.69 to 36.46, carbohydrate 9.68 to 40.63. The 60:40 & 40:60 composite of the cowpea and soybean presented higher nutritional content. Results for the sensory profile of “Oleleh” wrapped in both banana leaves and aluminum foil scored above 5 (scale: 1 to 9; 9 = extremely acceptable; 1 = extremely unacceptable). The highest overall consumer acceptability was 8.10 for cowpea wrapped in banana leaves and the lowest was for both soybeans only and 50:50. “Oleleh” wrapped with banana leaves showed a higher impact on acceptability than using aluminum foil. Overall, substituting cowpea by either 40% or 60% with Soybean is acceptable and yields high sensory quality and improved proximate composition for “Oleleh” production.
Proximate Composition and Apparent Amylose Variation among Four Rice Varieties: Farro-66, Farro-67, Rok-34, Gawal-R1
(Scientific Research Publishing, 2025-12-31) Allie, Georgiana
This study evaluates the proximate composition and amylopectin content of four rice varieties (Farro-66, Farro-67, Rok-34, and Gawal-R1) relevant to Sierra Leone. Using laboratory analysis on processed paddy, the proximate analysis revealed high carbohydrate content ranging from 96.47% to 100%, protein 5.21% to 7.26%, fat 0.00% to 1.55%, ash 0.68% to 2.19%, and starch 75.73% to 100%. Our findings indicate variations in protein, fat, ash, and amylopectin. The results indicate that all varieties are high in carbohydrates, with Rok-34 showing the highest amylopectin concentration; however, there was no statistically significant difference (p-value 0.999) in amylopectin concentration among varieties, suggesting a stickier texture suitable for specific culinary uses. This study evaluates the proximate composition and amylopectin content of four rice varieties (Farro-66, Farro-67, Rok-34, and Gawal-R1) relevant to Sierra Leone. Using laboratory analysis on processed paddy, the authors report variations in protein, fat, ash, and amylopectin. The results indicate that all varieties are high in carbohydrates, with Rok-34 showing the highest amylopectin concentration, suggesting a stickier texture suitable for specific culinary uses.
The Effect of Temperature on Water Absorption (Hydration Kinetics) of Three Varieties of Rice (Oryza sativa L.) In Sierra Leone
(Science Publishing Group, 2025-03-18) Allie, Georgiana
In this study we examined the effect of temperature on the absorption of water (hydration) by some rice varieties grown in Sierra Leone. This study was carried out at Rokupr Agricultural Research Centre (RARC) laboratory of the Sierra Leone Agricultural Research Institute (SLARI). Dry samples of paddy from three rice varieties (Nerica-19, Nerica-21 and Rok-24) were hydrated in a water bath at temperatures of 30, 50 and 70°C respectively. Model parameters for Peleg’s equation (k1 and k2) were estimated from experimental data and used to fit the equation for the three cultivars at different temperatures. Results suggest that the initial absorption rates, saturation moisture content as well as water absorption capacities increased for all three varieties with increasing temperatures. Values of both Peleg’s constants show temperature and varietal dependence. Both constants appeared to decrease linearly with rising temperature conditions. The key difference noted among rice varieties was that whereas for Nerica-19 and Rok-24, which took up moisture slowly, k1 and k2 had fairly similar values, (ranging from 7.248 to 1.273 for k1, and 0.039 to 0.025 for k2), Nerica-21, which took up moisture more rapidly, had significantly lower values (ranging from 3.972 to 0.814 for k1, and 0.025 to 0.019 for k2). The results show that Peleg’s equation can provide a satisfactory mathematical model of hydration phenomena in rice grains although its applicability for different rice grain varieties might require variety-specific or grain-type-specific grain-class-specific calibration.