GIDA SEKTÖRÜ İÇİN ALTERNATİF BİR TAHIL OLARAK FONİONUN (Digitaria Spp.) ÖZELLİKLERİ

Yıl 2023, Cilt: 11 Sayı: 2, 47 – 57, 31.12.2023

Mahir Serdar Yılmaz

Öz

Fonio tahılı, Batı Afrika kökenli küçük tohumlu bir tahıl olup, bölge halkı için hayati bir besin kaynağıdır. Beyaz fonio acha (Digitaria exilis) ve siyah fonio iburu (Digitaria iburua) olmak üzere iki fonio çeşidi yaygın biçimde kullanılmaktadır. Bir tahıl olarak yakın zamanda tanınan fonio, araştırmacıların ilgisini çeken büyük bir potansiyel ve önemli besinsel özellikler sunmaktadır. Bu tahılın besin bileşimi ve işleme özellikleri diğer tahıllarınkine benzerdir. Ayrıca fonio tahılı, çeşitli gıda formülasyonlarında kullanıldığında buğday ve pirinç gibi başlıca tahılların sunduğu özellikleri tamamlama kapasitesine sahiptir.
Bu çalışma, fonio tahılının kimyasal, fizikokimyasal ve besinsel özelliklerinin bir özetini sunarken, farklı gıda ürünlerinde uygulanmasına ilişkin araştırmalardan elde edilen veri ve bulguları içermektedir.

Anahtar Kelimeler

Fonio, Digitaria spp, tahıl, darı, gıda sektörü

Kaynakça

  • Abrouk, M., Ahmed, H.I., Cubry, P., Šimoníková, D., Cauet, S., Pailles, Y., Bettgenhaeuser, J., Gapa, L., Scarcelli, N., Couderc, M., Zekraoui, L., Kathiresan, N., Čížková, J., Hřibová, E., Doležel, J., Arribat, S., Bergès, H., Wieringa, J.J., Gueye, M., Krattinger, S.G. (2020). Fonio millet genome unlocks African orphan crop diversity for agriculture in a changing climate. Nature Communications, 11(1). https://doi.org/10.1038/s41467-020-18329-4
  • Adoukonou-Sagbadja, H., Wagner, C., Dansi, A., Ahlemeyer, J., Daïnou, O., Akpagana, K., Ordon, F., Friedt, W. (2007). Genetic diversity and population differentiation of traditional fonio millet (Digitaria spp.) landraces from different agro-ecological zones of West Africa. Theoretical and Applied Genetics, 115(7), 917–931. https://doi.org/10.1007/s00122-007-0618-x
  • Alegbejo, J., Ameh, D.A., Ogala, W., Ibrahim, S. (2011). Glycaemic Index and Load of Acha (Fonio) in Healthy and Diabetic Subjects. Journal of Pure and Applied Microbiology, 5, 117–122.
  • Babarinde, G.O., Adeyanju, J.A., Ogunleye, K.Y., Adegbola, G.M., Ebun, A.A., Wadele, D. (2020). Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food. Journal of Food Science and Technology, 57(10), 3611–3620. https://doi.org/10.1007/s13197-020-04393-7
  • Ballogou, V.Y., Soumanoud, M.M., Toukourou, F., Hounhouigan, J.D. (2013). Structure and Nutritional Composition of Fonio (Digitaria exilis) Grains: A Review. Int Res J Biol Sci. Published Online, 2(1), 73–79.
  • Chinma, C.E., Anuonye, J.C., Ocheme, O.B., Abdullahi, S., Oni, S., Yakubu, C.M., Azeez, S.O. (2016). Effect of acha and bambara nut sourdough flour addition on the quality of bread. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 70, 223–228. https://doi.org/10.1016/j.lwt.2016.02.050
  • Chukwu, O., Abdul-Kadir, A.J. (2008). Proximate Chemical Composition of Acha (Digitaria exilis and Digitaria iburua) Grains. Journal of Food Technology, 6, 214–216.
  • Chukwurah, P.N., Uyoh, E.A., Usen, I.N., Ekerette, E.E., Ogbonna, N.C. (2016). Assessment of intra and inter species variation in antioxidant composition and activity in marginalized Fonio millet (Digitaria spp.). Journal of Cereals and Oilseeds, 7(1), 1-6 https://doi.org/10.5897/JCO2016.0146
  • Clottey, V.A., Avornyo, F., Addo-Kwafo, A., Agyare, W.A. (2006). The potential of fonio (Digitaria exilis, Stapf) as feed for monogastrics. Livestock Research for Rural Development, 18, 7.
  • Cruz, J.F., Béavogui, F. (2016). Fonio, an African cereal. CIRAD.
  • Deriu, A.G., Vela, A.J., Ronda, F. (2022). Techno-functional and gelling properties of Acha (fonio) (Digitaria exilis stapf) flour: A study of its potential as a new gluten-free starch source in industrial applications. Foods (Basel, Switzerland), 11(2), 183. https://doi.org/10.3390/foods11020183
  • Diop, B.M., Gueye, M.C., Agbangba, C.E., Cisse, N., Deu, M., Diack, O., Fofana, A., Kane, N.A., Ndir, K.N., Ndoye, I., Ngom, A., Leclerc, C., Piquet, M., Vigouroux, Y., Zekraoui, L., Billot, C., Barnaud, A. (2018). Fonio (Digitaria exilis (kippist) stapf): A socially embedded cereal for food and nutrition security in Senegal. Ethnobiology Letters, 9(2), 150–165. https://doi.org/10.14237/ebl.9.2.2018.1072
  • Echendu, C.A., Obizoba, I.C., Anyika, J.U., Ojimelukwe, P.C. (2009). Changes in chemical composition of treated and untreated hungry rice “Acha” (Digitaria exilis). Pakistan Journal of Nutrition: PJN, 8(11), 1779–1785. https://doi.org/10.3923/pjn.2009.1779.1785
  • Elgün, A., Ertugay, Z. (1997). Tahıl İşleme Teknolojisi, Atatürk Üniv. Ziraat Fak. Atatürk Üniv. Ziraat Fak. Yayınları (Ders Notları), 3(297).
  • FAO, (2021). https://www.fao.org/faostat/en/#data/QCL Erişim tarihi: 12.10.2023
  • Garg, M., Sharma, A., Vats, S., Tiwari, V., Kumari, A., Mishra, V., Krishania, M. (2021). Vitamins in cereals: A critical review of content, health effects, processing losses, bioaccessibility, fortification, and biofortification strategies for their improvement. Frontiers in Nutrition, 8. https://doi.org/10.3389/fnut.2021.586815
  • Jideani, I.A. (1999). Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): A review. Plant Foods for Human Nutrition, 54(4), 363–374. https://doi.org/10.1023/a:1008193503688
  • Jocelyne, R.E., Béhiblo, K., Ernest, A.K. (2020). Comparative study of nutritional value of wheat, maize, sorghum, millet, and fonio: Some cereals commonly consumed in Côte d’Ivoire. European Scientific Journal, 16(21). https://doi.org/10.19044/esj.2020.v16n21p118
  • Karahan, A.M., Köten, M., Akın, M.B. (2019). Fonio: Bileşimi, Özellikleri ve Gıdalarda Kullanımı. International Engineering and Science Symposium, 523–527.
  • Karaoğlu, M.M., Kotancılar, H.G. (2001). Tahıl ürünlerinin sağlığımız açısından önemi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 32(1), 101-108.
  • Kilincceker, O., Karahan, A.M., 2020. The effect of buckwheat flour on some quality properties of chicken meatballs as an alternative to wheat flour. Carpathian J. of Food. Sci. And Technol., 12 (4): 155-164. https://doi.org/10.34302/crpjfst/2020.12.4.16
  • Koroch, A.R., Juliani, H.R., Simon, J.E. (2013). Nutritional value of fonio (Digitaria exilis) from Senegal. In African Natural Plant Products Volume II: Discoveries and Challenges in Chemistry, Health, and Nutrition (pp. 127–133). American Chemical Society. https://doi.org/10.1021/bk-2013-1127.ch010
  • Liu, R.H. (2007). Whole grain phytochemicals and health. Journal of Cereal Science, 46(3), 207–219. https://doi.org/10.1016/j.jcs.2007.06.010
  • Malomo, A., Abiose, S. (2020). The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa. Croatian Journal of Food Science and Technology, 12(1), 101–109. https://doi.org/10.17508/cjfst.2020.12.1.13
  • Mbosso, C., Boulay, B., Padulosi, S., Meldrum, G., Mohamadou, Y., Berthe Niang, A., Coulibaly, H., Koreissi, Y., Sidibé, A. (2020). Fonio and Bambara groundnut value chains in Mali: Issues, needs, and opportunities for their sustainable promotion. Sustainability, 12(11), 4766. https://doi.org/10.3390/su12114766
  • Meral, R. (2021). Determination of thermal, molecular changes, and functional properties in stabilized rice bran. International Journal of Food Engineering, 17(4), 247–256. https://doi.org/10.1515/ijfe-2020-0168
  • Meral, R., Kılınççeker, O., (2022). Kinoa (Chenopodium quinoa wild.) ununun soğukta depolanan pişmemiş tavuk köftelerin tekstür profiline etkisi. Adyütayam, 10 (1): 46-52.
  • Olagunju, A.I., Omoba, O.S., Enujiugha, V.N., Aluko, R.E. (2018). Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan). Food Science Nutrition, 6(7), 1791–1802. https://doi.org/10.1002/fsn3.748
  • Omeire, G.C., Umeji, O.F., Obasi, N.E. (2014). Acceptability of noodles produced from blends of wheat, Acha and soybean composite flours. Nigerian Food Journal, 32(1), 31–37. https://doi.org/10.1016/s0189-7241(15)30093-x Orisa, C.A., Udofia, U.S. (2019). Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder. Journal of Food Science and Engineering, 9(7). https://doi.org/10.17265/2159-5828/2019.07.003
  • Özkaya, B. (2004). Ekmeğin fitik asit miktarına çeşit ve ekstraksiyonun etkisi. Ankara Üniversitesi Bilimsel Araştırma Projeleri. Ankara Üniversitesi.
  • Sanusi, S.N., Sulaiman, S.A., Bako, H.K. (2019). Comparative of proximate and mineral composition of commercially-available millet types in Katsina metropolis, Nigeria. World Journal of Food Science and Technology, 3(1), 14-19. https://doi.org/10.11648/j.wjfst.20190301.13
  • Serna-Saldivar, S.O. (2003). CEREALS Dietary Importance. In Encyclopedia of Food Sciences and Nutrition (pp. 1027–1033). Elsevier. https://doi.org/10.1016/B0-12-227055-X/00190-5
  • Švec, I. (2018). Baking value of wheat-fonio flour composites. Advances in Food Science and Engineering, 2(2), 59–67. https://doi.org/10.22606/afse.2018.22001
  • URL-2, (2018). https://eur-lex.europa.eu/eli/reg_impl/2018/2016/oj Erişim Tarihi:15.03.2023 Vodouhe, S.R., Zannou, A. (2003). Proceedings of the first workshop on the genetic diversity of fonio (Digitaria exilis Stapf.) in West Africa (E. Achigan Dako, Ed.). IPGRI.
  • Yilmaz, M.S. (2023). Fonio (Digitaria Spp.) and Its Potential for Use in Foods. In O. Kilinççeker & R. Meral (Eds.), Some Novel Applications in The Food Industry (pp. 105–124). Serüven Publishing, Ankara.
  • Zhu, F. (2020). Fonio grains: Physicochemical properties, nutritional potential, and food applications. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3365–3389. https://doi.org/10.1111/1541-4337.12608

CHARACTERISTICS OF FONIO (Digitaria Spp.) AS AN ALTERNATIVE GRAIN FOR THE FOOD SECTOR

Yıl 2023, Cilt: 11 Sayı: 2, 47 – 57, 31.12.2023

Mahir Serdar Yılmaz

Öz

Fonio grain is a small-seeded grain originating from West Africa and is a vital food source for the people of the region. Two fonio varieties, white fonio acha (Digitaria exilis) and black fonio iburu (Digitaria iburua), are widely used. Recently recognized as a cereal, fonio offers great potential and important nutritional properties that have attracted the interest of researchers. The nutritional composition and processing properties of this cereal are similar to those of other cereals. Moreover, fonio grain has the capacity to complement the properties offered by major cereals such as wheat and rice when used in various food formulations.
This study provides a summary of the chemical, physicochemical and nutritional properties of fonio grain and includes data and findings from research on its application in different food products.

Anahtar Kelimeler

Fonio, Digitaria spp, grain, millet, food industry

Kaynakça

  • Abrouk, M., Ahmed, H.I., Cubry, P., Šimoníková, D., Cauet, S., Pailles, Y., Bettgenhaeuser, J., Gapa, L., Scarcelli, N., Couderc, M., Zekraoui, L., Kathiresan, N., Čížková, J., Hřibová, E., Doležel, J., Arribat, S., Bergès, H., Wieringa, J.J., Gueye, M., Krattinger, S.G. (2020). Fonio millet genome unlocks African orphan crop diversity for agriculture in a changing climate. Nature Communications, 11(1). https://doi.org/10.1038/s41467-020-18329-4
  • Adoukonou-Sagbadja, H., Wagner, C., Dansi, A., Ahlemeyer, J., Daïnou, O., Akpagana, K., Ordon, F., Friedt, W. (2007). Genetic diversity and population differentiation of traditional fonio millet (Digitaria spp.) landraces from different agro-ecological zones of West Africa. Theoretical and Applied Genetics, 115(7), 917–931. https://doi.org/10.1007/s00122-007-0618-x
  • Alegbejo, J., Ameh, D.A., Ogala, W., Ibrahim, S. (2011). Glycaemic Index and Load of Acha (Fonio) in Healthy and Diabetic Subjects. Journal of Pure and Applied Microbiology, 5, 117–122.
  • Babarinde, G.O., Adeyanju, J.A., Ogunleye, K.Y., Adegbola, G.M., Ebun, A.A., Wadele, D. (2020). Nutritional composition of gluten-free flour from blend of fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) and its suitability for breakfast food. Journal of Food Science and Technology, 57(10), 3611–3620. https://doi.org/10.1007/s13197-020-04393-7
  • Ballogou, V.Y., Soumanoud, M.M., Toukourou, F., Hounhouigan, J.D. (2013). Structure and Nutritional Composition of Fonio (Digitaria exilis) Grains: A Review. Int Res J Biol Sci. Published Online, 2(1), 73–79.
  • Chinma, C.E., Anuonye, J.C., Ocheme, O.B., Abdullahi, S., Oni, S., Yakubu, C.M., Azeez, S.O. (2016). Effect of acha and bambara nut sourdough flour addition on the quality of bread. Lebensmittel-Wissenschaft Und Technologie [Food Science and Technology], 70, 223–228. https://doi.org/10.1016/j.lwt.2016.02.050
  • Chukwu, O., Abdul-Kadir, A.J. (2008). Proximate Chemical Composition of Acha (Digitaria exilis and Digitaria iburua) Grains. Journal of Food Technology, 6, 214–216.
  • Chukwurah, P.N., Uyoh, E.A., Usen, I.N., Ekerette, E.E., Ogbonna, N.C. (2016). Assessment of intra and inter species variation in antioxidant composition and activity in marginalized Fonio millet (Digitaria spp.). Journal of Cereals and Oilseeds, 7(1), 1-6 https://doi.org/10.5897/JCO2016.0146
  • Clottey, V.A., Avornyo, F., Addo-Kwafo, A., Agyare, W.A. (2006). The potential of fonio (Digitaria exilis, Stapf) as feed for monogastrics. Livestock Research for Rural Development, 18, 7.
  • Cruz, J.F., Béavogui, F. (2016). Fonio, an African cereal. CIRAD.
  • Deriu, A.G., Vela, A.J., Ronda, F. (2022). Techno-functional and gelling properties of Acha (fonio) (Digitaria exilis stapf) flour: A study of its potential as a new gluten-free starch source in industrial applications. Foods (Basel, Switzerland), 11(2), 183. https://doi.org/10.3390/foods11020183
  • Diop, B.M., Gueye, M.C., Agbangba, C.E., Cisse, N., Deu, M., Diack, O., Fofana, A., Kane, N.A., Ndir, K.N., Ndoye, I., Ngom, A., Leclerc, C., Piquet, M., Vigouroux, Y., Zekraoui, L., Billot, C., Barnaud, A. (2018). Fonio (Digitaria exilis (kippist) stapf): A socially embedded cereal for food and nutrition security in Senegal. Ethnobiology Letters, 9(2), 150–165. https://doi.org/10.14237/ebl.9.2.2018.1072
  • Echendu, C.A., Obizoba, I.C., Anyika, J.U., Ojimelukwe, P.C. (2009). Changes in chemical composition of treated and untreated hungry rice “Acha” (Digitaria exilis). Pakistan Journal of Nutrition: PJN, 8(11), 1779–1785. https://doi.org/10.3923/pjn.2009.1779.1785
  • Elgün, A., Ertugay, Z. (1997). Tahıl İşleme Teknolojisi, Atatürk Üniv. Ziraat Fak. Atatürk Üniv. Ziraat Fak. Yayınları (Ders Notları), 3(297).
  • FAO, (2021). https://www.fao.org/faostat/en/#data/QCL Erişim tarihi: 12.10.2023
  • Garg, M., Sharma, A., Vats, S., Tiwari, V., Kumari, A., Mishra, V., Krishania, M. (2021). Vitamins in cereals: A critical review of content, health effects, processing losses, bioaccessibility, fortification, and biofortification strategies for their improvement. Frontiers in Nutrition, 8. https://doi.org/10.3389/fnut.2021.586815
  • Jideani, I.A. (1999). Traditional and possible technological uses of Digitaria exilis (acha) and Digitaria iburua (iburu): A review. Plant Foods for Human Nutrition, 54(4), 363–374. https://doi.org/10.1023/a:1008193503688
  • Jocelyne, R.E., Béhiblo, K., Ernest, A.K. (2020). Comparative study of nutritional value of wheat, maize, sorghum, millet, and fonio: Some cereals commonly consumed in Côte d’Ivoire. European Scientific Journal, 16(21). https://doi.org/10.19044/esj.2020.v16n21p118
  • Karahan, A.M., Köten, M., Akın, M.B. (2019). Fonio: Bileşimi, Özellikleri ve Gıdalarda Kullanımı. International Engineering and Science Symposium, 523–527.
  • Karaoğlu, M.M., Kotancılar, H.G. (2001). Tahıl ürünlerinin sağlığımız açısından önemi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 32(1), 101-108.
  • Kilincceker, O., Karahan, A.M., 2020. The effect of buckwheat flour on some quality properties of chicken meatballs as an alternative to wheat flour. Carpathian J. of Food. Sci. And Technol., 12 (4): 155-164. https://doi.org/10.34302/crpjfst/2020.12.4.16
  • Koroch, A.R., Juliani, H.R., Simon, J.E. (2013). Nutritional value of fonio (Digitaria exilis) from Senegal. In African Natural Plant Products Volume II: Discoveries and Challenges in Chemistry, Health, and Nutrition (pp. 127–133). American Chemical Society. https://doi.org/10.1021/bk-2013-1127.ch010
  • Liu, R.H. (2007). Whole grain phytochemicals and health. Journal of Cereal Science, 46(3), 207–219. https://doi.org/10.1016/j.jcs.2007.06.010
  • Malomo, A., Abiose, S. (2020). The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa. Croatian Journal of Food Science and Technology, 12(1), 101–109. https://doi.org/10.17508/cjfst.2020.12.1.13
  • Mbosso, C., Boulay, B., Padulosi, S., Meldrum, G., Mohamadou, Y., Berthe Niang, A., Coulibaly, H., Koreissi, Y., Sidibé, A. (2020). Fonio and Bambara groundnut value chains in Mali: Issues, needs, and opportunities for their sustainable promotion. Sustainability, 12(11), 4766. https://doi.org/10.3390/su12114766
  • Meral, R. (2021). Determination of thermal, molecular changes, and functional properties in stabilized rice bran. International Journal of Food Engineering, 17(4), 247–256. https://doi.org/10.1515/ijfe-2020-0168
  • Meral, R., Kılınççeker, O., (2022). Kinoa (Chenopodium quinoa wild.) ununun soğukta depolanan pişmemiş tavuk köftelerin tekstür profiline etkisi. Adyütayam, 10 (1): 46-52.
  • Olagunju, A.I., Omoba, O.S., Enujiugha, V.N., Aluko, R.E. (2018). Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan). Food Science Nutrition, 6(7), 1791–1802. https://doi.org/10.1002/fsn3.748
  • Omeire, G.C., Umeji, O.F., Obasi, N.E. (2014). Acceptability of noodles produced from blends of wheat, Acha and soybean composite flours. Nigerian Food Journal, 32(1), 31–37. https://doi.org/10.1016/s0189-7241(15)30093-x Orisa, C.A., Udofia, U.S. (2019). Proximate and Mineral Compositions of Noodles Made from Triticum durum, Digitaria exilis, Vigna unguiculata Flour and Moringa oleifera Powder. Journal of Food Science and Engineering, 9(7). https://doi.org/10.17265/2159-5828/2019.07.003
  • Özkaya, B. (2004). Ekmeğin fitik asit miktarına çeşit ve ekstraksiyonun etkisi. Ankara Üniversitesi Bilimsel Araştırma Projeleri. Ankara Üniversitesi.
  • Sanusi, S.N., Sulaiman, S.A., Bako, H.K. (2019). Comparative of proximate and mineral composition of commercially-available millet types in Katsina metropolis, Nigeria. World Journal of Food Science and Technology, 3(1), 14-19. https://doi.org/10.11648/j.wjfst.20190301.13
  • Serna-Saldivar, S.O. (2003). CEREALS Dietary Importance. In Encyclopedia of Food Sciences and Nutrition (pp. 1027–1033). Elsevier. https://doi.org/10.1016/B0-12-227055-X/00190-5
  • Švec, I. (2018). Baking value of wheat-fonio flour composites. Advances in Food Science and Engineering, 2(2), 59–67. https://doi.org/10.22606/afse.2018.22001
  • URL-2, (2018). https://eur-lex.europa.eu/eli/reg_impl/2018/2016/oj Erişim Tarihi:15.03.2023 Vodouhe, S.R., Zannou, A. (2003). Proceedings of the first workshop on the genetic diversity of fonio (Digitaria exilis Stapf.) in West Africa (E. Achigan Dako, Ed.). IPGRI.
  • Yilmaz, M.S. (2023). Fonio (Digitaria Spp.) and Its Potential for Use in Foods. In O. Kilinççeker & R. Meral (Eds.), Some Novel Applications in The Food Industry (pp. 105–124). Serüven Publishing, Ankara.
  • Zhu, F. (2020). Fonio grains: Physicochemical properties, nutritional potential, and food applications. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3365–3389. https://doi.org/10.1111/1541-4337.12608

Toplam 36 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Biyokimya ve Hücre Biyolojisi (Diğer)
BölümDerlemeler
Yazarlar

Mahir Serdar Yılmaz ADIYAMAN ÜNİVERSİTESİ 0000-0003-3748-0389 Türkiye

Yayımlanma Tarihi31 Aralık 2023
Gönderilme Tarihi14 Eylül 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 11 Sayı: 2

Kaynak Göster

APAYılmaz, M. S. (2023). GIDA SEKTÖRÜ İÇİN ALTERNATİF BİR TAHIL OLARAK FONİONUN (Digitaria Spp.) ÖZELLİKLERİ. ADYUTAYAM Dergisi, 11(2), 47-57.

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