Ladoke Akintola University of Technology

About: Ladoke Akintola University of Technology is a education organization based out in Ogbomoso, Nigeria. It is known for research contribution in the topics: Population & Adsorption. The organization has 2786 authors who have published 3066 publications receiving 36850 citations. The organization is also known as: Oyo State University of Technology & LAUTECH.

Strategic Application of Information and Communication Technology for Effective Service Delivery in Banking Industry

Abstract: Recent banking industries are systems of people, equipment, inventory and procedures arranged to interact in order to accomplish one or more objectives. Rapid changes due to globalization of banks, technological innovations, social and political changes cum increased awareness and demands from customers are putting pressures on banks which are beingcountered by new management approaches ranging from telecommuting to bank process reengineering. ICT is at the core of most innovations used today by banks to succeed or survive. ICTs are known for strategic management, communication, collaboration work, customers' access, managerial decisionmaking, data management and knowledge management. This paper focused on advantages and disadvantages in using digital ICTs in banking activities for effective service delivery.

Brain Ageing, Cognition and Diet: A Review of the Emerging Roles of Food-Based Nootropics in Mitigating Age-related Memory Decline.

Abstract: BACKGROUND Age-related cognitive decline has been suggested to result from an increase in the brain neuron loss, which is attributable to continued derangement of the brain's oxidant/ antioxidant balance. Increased oxidative stress and a concomitant decrease in the brain's antioxidant defense system have been associated with functional senescence and organismal ageing. However, nature has configured certain foods to be rich sources of nootropic agents, with research showing that increased consumption of such foods or food ingredients may be protective against ageing-related memory decline. This knowledge is becoming increasingly valuable in an era when the boundary that separates food from medicine is becoming blurred. In this review, we examine extant literature dealing with the impact of ageing on brain structure and function, with an emphasis on the roles of oxidative stress. Secondly, we review the benefits of food-based antioxidants with nootropic effects and/or food-based nootropic agents in mitigating memory decline; with a view to improving our understanding of likely mechanisms. We also highlight some of the limitations to the use of food-based nootropics and suggest ways in which they can be better employed in the clinical management of age-related cognitive decline. CONCLUSION While it is known that the human brain endures diverse insults in the process of ageing, food-based nootropics are likely to go a long way in mitigating the impacts of these insults. Further research is needed before we reach a point where food-based nootropics are routinely prescribed.

Influence of particle size fractions on the physicochemical properties of maize flour and textural characteristics of a maize-based nonfermented food gel

Abstract: Summary The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented food gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: <75 μm, 75–150 μm, 150–300 μm, 300–425 μm and whole meal (<425 μm). There were variations in the selected chemical constituents of fractionated maize flour including protein (2.9–4%), ash (0.80–0.97%), crude fibre (0.73–0.91%) and damaged starch (10.1–17.4%). The fractionated maize flour gave variable bulk density (0.80–0.93 g cm−3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the food gel from the flour fractions ranged between 15% and 19.5% while the softness index of the food gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the food gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.