Distributed systems performance is affected significantly by cache coherence protocols due to their role in data consistency maintaining. Also, cache coherent protocols have a great task for keeping the interconnection of caches in a multiprocessor environment. Moreover, the overall performance of distributed shared memory multiprocessor system is influenced by the used cache coherence protocol type. The major challenge of shared memory devices is to maintain the cache coherently. Therefore, in past years many contributions have been presented to address the cache issues and to improve the performance of distributed systems. This paper reviews in a systematic way a number of methods used for the cache-coherent protocols in a distributed system.

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The purpose of the study was to compare sun drying and solar drying as processing techniques to prolong the shelf life of African Indigenous Vegetables while preserving the nutritional quality. The two vegetables selected for the study were solanum aethiopicum (locally known as Nakati) and amaranthus lividus (known as Bbuga) because they are common staple vegetables and cheap and accessible to many people in Uganda. The fresh samples were tested for microbial load using the power plate technique. The sliced vegetables for sun drying and solar drying were sun dried and solar dried for 48 hours each and packaged in air tight polythene bags and stored at room temperature for up to 8 weeks. Ascorbic acid tests were also carried out using the titration method by Kirk and Swayer (1991) on fresh samples and on each pre-treated sample of each vegetable under study. Amaranthus lividus exhibited an intense colour which masked the end point. The results got were analysed using Gen stat as a statistical package using a 5% level of significance. The obtained results showed that there was a significant difference in the ascorbic acid content of the fresh samples, sundried samples and solar dried samples of the solanum aethiopicum. Fresh samples of the solanum aethiopicum had significantly the highest ascorbic acid content followed by the solar dried samples and finally the sun dried samples had the least ascorbic acid content. Furthermore, there was significant difference between the microbial loads for the fresh samples, sun dried samples and solar dried samples of amaranthus lividus and solanum aethiopicum. The fresh samples had the significantly highest microbial load followed by the sun dried samples and lastly the solar dried samples had the least microbial load. There was a significantly higher microbial load in the amaranths lividus than in the which solanum aethipicum could be attributed mainly to the larger surface area and handling. There was no pattern observed in the microbial load over the eight weeks of storage for both the solanum aethiopicum and amaranthus lividus.

The study was conducted with the aim of producing Dakuwa extrudate from the combination of sorghum (Sorghum bicolour L) groundnut (Arachis hypogeal L) and tiger nut (Cyperus esculentus L) and to ascertain the effect of extrusion on physical properties and acceptability of the extrudate. Three Factor Three Levels Full Factorial Experimental Design (TFTLFFED) was adopted to determine the effect of extrusion on the physical and sensory characteristics of Dakuwa extrudate. With feed moisture content (18, 22 and 26 %) barrel temperature (90, 100, and 110 0C), feed composition 50:20:30, 50:25:25 50:30:20 using twin screw food extrusion cooker (SLG 65-III Model China). Extrusion increased Expansion ratio from 1.59 at 90 0C to 1.70 at 110 0C it increased Specific length from 2.81 cm/g at 90 0C to 3.46 cm/g at 110 0C, bulk density increased from 0.20 at 900C to 0.28 g/cm3 at 1100C.the result of sensory evaluation indicate that Product extruded at 90 0C, 50 % 20 % 30 %, 18 %, was perceived as the most accepted product, as compared to other extrudate. Key words: sorghum, groundnut, tigernut, extrusion, expansion ratio, specific length, bulk density, sensory evaluation

Lacto vegetarians are reluctant to eat yoghurts due to gelatine as it is a non-vegan compound. Thus, this study was focused on developing a set yoghurt using Cyclea peltata leaf gel as a gelatine substitute. The gelatine was extracted by grinding the Cyclea peltata leaves. There were four recipes (four treatments) of set yoghurts prepared incorporating different levels (0, 4, 6 and 8 g) of Cyclea peltata leaf gel per one litre of yoghurt mix. The other ingredients were used in similar proportions in all four treatments. The amount of gelatine in the control yoghurt was 6 gL-1with 0 gL-1 Cyclea peltata leaf gel. The most effective two recipes were selected by undertaking a sensory evaluation, pH, titratable acidity and coliform and yeast and mould counts. The selected two recipes were then analysed for nutrient content. Titratable acidity was not different in all four treatments. There were no coliforms present in all four treatments; neither the yeast nor mould present up to12th day of storage. Treatment with 6 gL-1 of leaf gel had the highest sums of rank in the sensory evaluation test and the control had next best level. The nutrient content was not different between treatment with 6 gL-1 of leaf gel and control except for crude fibre content. The treatment with 6 gL-1 of leaf gel was selected as the best recipe considering the sensory evaluation results. Thus, it can be concluded that Cyclea peltata leaf gel can be used to replace gelatine in set yoghurt completely.

The study contributes to the on-going debate regarding the significance of early childhood teachers’ instructional decision-making that take into consideration their theoretical knowledge (explicit theories) and practical experiences (implicit theories) and how they impact their instructional decision-making processes in diverse socio-cultural contexts of children. To address this gap in the literature, a qualitative multi-case study into the perceptions and classroom practices of four kindergarten teachers in two Ghanaian schools, Tata and Kariba, was carried out over a six-month period. One research question that sought to explore factors and beliefs influencing teachers’ instructional decision-making in a kindergarten classroom guided the study. Data sources used were semi-structured individual interviews and pair-based interviews and fieldnotes of classroom observations. Both within and across case interpretative analysis, as outlined. The study’s findings revealed that these teachers’ explicit theories and implicit theories of teaching influenced their instructional decision-making processes in kinder garten classrooms.

Sudan