International Journal of Engineering Technologies and Management Research

IMPROVING SEAL VERIFICATION SECURITY AND TRANSPARENCY USING BLOCKCHAIN TECHNOLOGY

Hsin Chun Tsai — Tue, 06 Aug 2024 00:00:00 +0000

In recent years, the security and transparency of seal verification processes have become increasingly important, especially in the context of digital transactions and document authentication. This paper explores the potential of blockchain technology to enhance the security and transparency of seal verification processes. By leveraging the decentralized and immutable nature of blockchain, seal verification can be made more secure, tamper-proof, and transparent. This paper provides a detailed analysis of the key factors influencing the implementation of blockchain technology in seal verification processes, with a focus on enhancing security and transparency. The study also examines the challenges and limitations associated with the integration of blockchain technology in seal verification and proposes potential solutions to overcome these obstacles. The findings of this research highlight the significant benefits of using blockchain technology in seal verification, including improved security, enhanced transparency, and increased trust in digital transactions and document authentication.

The PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF STARCHES OF FLOUR OF CYCAS FRUITS OR “NTSAMBU” FROM COMOROS

Ibrahim Said Ali, Ismael Chakir, Anli Mohamed, Louisette Razanamparany — Thu, 15 Aug 2024 00:00:00 +0000

Cycads are archaic gymnosperms whose ovules provide almonds, highly valued in the diet by the ancestral populations of the Comoros. These almonds are essentially made up of 72% starch for 100 g of dry flour.
Cycas fruit starches of comoros present appreciable physicochemical and functional properties. These starches are more digestible by α amylase compared to other flours such as potato flours. However, a significant fraction of resistant starch is present. The average amylose content (14% to 20%) suggests that these flours can be used in various cooking methods, such as for the production of porridges, cakes and for infant food. Their gelatinization temperature is between 73.5°C and 86.9°C.
The reintegration of these fruits into the eating habits of the Comorians should contribute to limiting food security problems and thus promote a reappropriation of this resource by the Comorians and therefore preserve these Cycas unexploited or neglected by a large part of the Comorian population.