THE EFFECTIVENESS OF A TRAINING COURSES FOR DEVELOPING THE PRODUCTIVE CAPACITIES IN THE FIELD OF FOOD INDUSTRIES FOR THE WOMEN AND GIRLS IN REFA AND ALBADARY VILLAGES IN ASSIUT GOVERNORATE, TO SERVE THE SMALL PROJECTS

Abstract

Abstract Aim: Evaluating the effectiveness of training courses for developing the productive capacities in the field of Food Industries for the women and girls in Refa and Albadary villages at Assiut governorate, to serve the small projects. Individuals& Methods: 36 women and girls from Refa and Albadary villages in Assiut governorate. Their ages from (20-35yrs), 18 women at Refa village and 18 at Albadary village. The trainees were divided every village into three equal groups so that each trainee be seen knock a good product implementation (each group consists of 6 members). All trainees were subjected to socioeconomic data (age, education level, occupation, family size, number of home equipments) and aspects of knowledge and skill tests pre and post the training courses. The researcher in collaboration with JICA study team Council for SANYU CONSULTANTS INC.Japanese to Project for the Master Plan Study for Rural Development through Improving Marketing of Agricultural Produce for Small Scale Farmers in Upper Egypt (IMP) has lectured on the theory of the trainees to study of the small projects including: definition – their properties – kinds – elements – dimensions – characteristics – and their role in the development. Besides study of training including definition - objectives and importance – planning principals for educational studies - stages of evaluation. Also, the research theoretical framework of training courses comprised Jams, juices, fruits, and vegetables study: definition – kinds – signs and features of quality - the properties of virtual and internal – nutrient content – ideal storage – seasons and methods of implementation – kinds of and reasons of disadvantages and invalidity– considerations of industrial and commercial quality.While in the practical side of training courses has the researcher explained the detailed practical methods of manufacture of fig, carrot, and orange jam, pomegranate and orange juice, ways of keeping okra, pomegranates by freezing, and processing of tomato sauce, The trainees in each village were divided to three equally groups so that each trainee practice good product is required. The researcher followed the experimental way.These training courses have been implemented in a place designated a training Agricultural of the Association for each village, this place is prepared under the supervision of a researcher in collaboration with the JICA study team. Practical training for each product was carried out three times (time for each group) for four hours/ day. Statistical analyses were applied. Results: revealed that the effectiveness of training courses for developing the productive capacities in the field of Food Industries for the women and girls in Refa and Albadary villages at Assiut governorate, to serve the small projects. And improve the gained knowledge and skills to the trainees after the training courses. This research was carried out to study the effect of addition volatile oils from natural herbs namely ginger, clove and peppermint on prolonging the shelf life of cold minced meat . Commercial raw minced beef meat was treated with extracted volatile oils at concentration of 1 % and stored at 3-5oC for 10 days. Results of GC-MASS indicated that all extracted volatile oils from herbs under investigation contained a various amount of aromatic compounds, namely oxygenated, terpens, alcohols, esters and phenols, The most effective radical scavenging activity DPPH was detected in clove oil was 85.72% in compare with the added volatile oils. Color, pH, Total Volatile Basis Nitrogen (TVB-N) and Thiobarbituric Acid Value (TBA) were determined..The meat beef samples treated with 1 % (ginger oil + clove oil + peppermint oils ) showed the best colour ,pH , lowering protein hydrolysis and reducing lipid oxidation , prolonged storage period in compare with other treated minced beef meat and control samples . Total Bacterial Count (TBC) was decreased in beef meat samples treated with essential oils than those of the control meat. All samples showed good overall acceptability and still accepted for sensory properties up to 8 days of storage at 3- 5o C. The obtained results indicated that aromatic compounds presented in volatile oils have high antioxidative effect in reducing the formation of secondary oxidation products and formation of ammonia during cold storage. So, It can be concluded that theses natural oils have potential effect to replace synthetic antioxidants which used in meat processing.