Tibetan drama, called"Ache Lhamo"in Tibetan, is a comprehensive performing art evolved from Tibetan folk oral art, music, dance and religious rituals.For a long time, Ache Lhamo has attracted worldwide atten...Tibetan drama, called"Ache Lhamo"in Tibetan, is a comprehensive performing art evolved from Tibetan folk oral art, music, dance and religious rituals.For a long time, Ache Lhamo has attracted worldwide attention, it not only is one of the hot topics of Tibetan studies in China, but also attracts many scholars in other countries, including scholars in English world. In the early nineteenth century, in the western world, some scholars had mentioned Ache Lhamo in their research, Ache Lhamo story texts'translation has gradually ap- peared and recently scholars conduct academic research on Ache Lhamo, whose research findings are fruitful and meaningful. There- fore, the author chooses Ache Lhamo study in the Anglophone world as the research object. This thesis studies on the translation works and research of Ache Lhamo produced in English world based on more than 30 relevant articles and translation works. With the advan- tages of western scholars drawing on exotic cultural backgrounds and rich theoretical knowledge, they inevitably adopt western academic perspectives and methodologies. For these reasons above, this thesis attempts to utilize the variation theory to explore Ache Lhamo study in the English world.展开更多
The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa ole...The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour samples were mixed in a four by four factorial,in complete randomized design(CRD)to formulate the composite blends at four different levels(25,50,75 and 100)which gave 16 samples.The flour samples were used to produce noodles and subjected to proximate,mineral and sensory analysis.Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%,ash 1.84-3.67%,fat 1.95-3.61%,crude protein 10.07-14.44%,carbohydrate 33.15-61.45%,dietary fibre 16.65-36.22%and caloric value 214.53-288.28 kJ/100 g.There was a significant increase(p<0.05)in the moisture,ash,fat,crude protein and dietary fibre of the noodles on the substitution with cowpea flour,acha flour and MLP.Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g,potassium 26.70-40.40 mg/100 g,calcium 18.03-59.02 mg/100 g,iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g.Noodle sample produced from 75%wheat and 25%cowpea flours were significantly higher(p<0.05)in mineral content(except for potassium).Sensory evaluation results showed that cowpea and acha flours can be substituted at 25%levels with 75%,wheat flour and acha flour can as well be substituted at 50%with 50%cowpea flour while MLP at 2%with 50%wheat flour,23%acha flour and 25%cowpea flour without significantly(p<0.05)affected the sensory attributes of the noodles.This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.展开更多
文摘Tibetan drama, called"Ache Lhamo"in Tibetan, is a comprehensive performing art evolved from Tibetan folk oral art, music, dance and religious rituals.For a long time, Ache Lhamo has attracted worldwide attention, it not only is one of the hot topics of Tibetan studies in China, but also attracts many scholars in other countries, including scholars in English world. In the early nineteenth century, in the western world, some scholars had mentioned Ache Lhamo in their research, Ache Lhamo story texts'translation has gradually ap- peared and recently scholars conduct academic research on Ache Lhamo, whose research findings are fruitful and meaningful. There- fore, the author chooses Ache Lhamo study in the Anglophone world as the research object. This thesis studies on the translation works and research of Ache Lhamo produced in English world based on more than 30 relevant articles and translation works. With the advan- tages of western scholars drawing on exotic cultural backgrounds and rich theoretical knowledge, they inevitably adopt western academic perspectives and methodologies. For these reasons above, this thesis attempts to utilize the variation theory to explore Ache Lhamo study in the English world.
文摘The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour samples were mixed in a four by four factorial,in complete randomized design(CRD)to formulate the composite blends at four different levels(25,50,75 and 100)which gave 16 samples.The flour samples were used to produce noodles and subjected to proximate,mineral and sensory analysis.Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%,ash 1.84-3.67%,fat 1.95-3.61%,crude protein 10.07-14.44%,carbohydrate 33.15-61.45%,dietary fibre 16.65-36.22%and caloric value 214.53-288.28 kJ/100 g.There was a significant increase(p<0.05)in the moisture,ash,fat,crude protein and dietary fibre of the noodles on the substitution with cowpea flour,acha flour and MLP.Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g,potassium 26.70-40.40 mg/100 g,calcium 18.03-59.02 mg/100 g,iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g.Noodle sample produced from 75%wheat and 25%cowpea flours were significantly higher(p<0.05)in mineral content(except for potassium).Sensory evaluation results showed that cowpea and acha flours can be substituted at 25%levels with 75%,wheat flour and acha flour can as well be substituted at 50%with 50%cowpea flour while MLP at 2%with 50%wheat flour,23%acha flour and 25%cowpea flour without significantly(p<0.05)affected the sensory attributes of the noodles.This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.
