Solid waste management has become the greatest public health problem facing many urban and semi-urban areas in Ghana. Great wealth can be generated from wastes if managed effectively but also has high probability of c...Solid waste management has become the greatest public health problem facing many urban and semi-urban areas in Ghana. Great wealth can be generated from wastes if managed effectively but also has high probability of causing serious health and environmental problems if not effectively managed. The study sought to determine factors militating against domestic solid waste management in Hohoe, possible ways of curbing them and also to assess the methods of domestic solid waste management. This study used descriptive cross-sectional survey and structured questionnaire to obtain the required information from respondents. A total number of 403 respondents were recruited into the study. The data collected were entered and analyzed using Statistical Package for Social Sciences version 20. The relationships between socio-demographic characteristics of the respondents and their use or non-use of apt domestic solid waste disposal methods were examined using chi-square analysis. The study found that 44% of respondents disposed domestic waste into central skip over dustbins. Spilled over of skip over dustbin has caused 8% of respondents to practice open burning. 7% dumped on undeveloped building plots, 5% dumped elsewhere, and 3% dumped into the river course. About 78% of respondents reported that mobilization of cleanups was irregular. The result from the study also showed a statistical significant association between practice of domestic solid waste management and religion [χ<sup>2</sup> (2, 403) = 60.9484, p α = 5%]. About 96% of Christians practiced good methods of domestic solid waste management compared to 4% of Muslims. The findings painted a gloomy picture of poor domestic solid waste management practice among the respondents in the study communities.展开更多
Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and s...Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.展开更多
文摘Solid waste management has become the greatest public health problem facing many urban and semi-urban areas in Ghana. Great wealth can be generated from wastes if managed effectively but also has high probability of causing serious health and environmental problems if not effectively managed. The study sought to determine factors militating against domestic solid waste management in Hohoe, possible ways of curbing them and also to assess the methods of domestic solid waste management. This study used descriptive cross-sectional survey and structured questionnaire to obtain the required information from respondents. A total number of 403 respondents were recruited into the study. The data collected were entered and analyzed using Statistical Package for Social Sciences version 20. The relationships between socio-demographic characteristics of the respondents and their use or non-use of apt domestic solid waste disposal methods were examined using chi-square analysis. The study found that 44% of respondents disposed domestic waste into central skip over dustbins. Spilled over of skip over dustbin has caused 8% of respondents to practice open burning. 7% dumped on undeveloped building plots, 5% dumped elsewhere, and 3% dumped into the river course. About 78% of respondents reported that mobilization of cleanups was irregular. The result from the study also showed a statistical significant association between practice of domestic solid waste management and religion [χ<sup>2</sup> (2, 403) = 60.9484, p α = 5%]. About 96% of Christians practiced good methods of domestic solid waste management compared to 4% of Muslims. The findings painted a gloomy picture of poor domestic solid waste management practice among the respondents in the study communities.
基金funded by the Marche Region under the PSR2014-2020 Programme“Misura 16.1-Sostegno per la costituzione e la gestione dei gruppi operativi del PEI in materia di produttivit`a e sostenibilit`a dell’agricoltura Azione 2-Fase di gestione del G.O.e realizzazione del Piano di Attivit`a”Project:“New vegetable organic preserves from autochthonous sea fennel organic crop(Crithmum maritimum L.)”(acronym:BIO-VEG-CONSERVE,http://www.biovegcon serve.it/).
文摘Table olives (Olea europaea L.) are one of the most important fermented vegetables worldwide, whereas sea fennel (Crithmum maritimum L.) represents an emerging food crop, characterized by interesting nutritional and sensory qualities. Both are characterized by a high concentration of bioactive compounds with health beneficial effects. Thanks to these features, table olives and sea fennel undoubtedly represent two valuable ingredients for the manufacture of innovative vegetable preserves. Given these premises, the present study was aimed at exploring the co-fermentation of green olives and sea fennel to produce laboratory-scale prototypes of innovative high value preserves. To this end, the effects of two recipes, two standard methods for production of table olives, and two fermentation microbiota (resident or inoculated) were assessed. The prototypes were evaluated for their microbial dynamics as well as for key sensory traits by a panel of trained assessors. During the fermentation, all the prototypes showed a progressive pH reduction. Mesophilic lactobacilli, mesophilic lactococci, and yeasts were the main microbial groups at the end of the fermentation, while Enterobacteriaceae decreased during fermentation. Metataxonomic analysis revealed an evolution of the microbiota, with Lactiplantibacillus plantarum dominating in all the prototypes in the late stage of fermentation, irrespective of the recipe, processing method, and starter inoculation. A greater crunchiness and lower fibrousness were perceived in the Greek style prototypes, which were preferred than Spanish style prototypes by trained panelists.
