Browsing by Author "Abdulkadir, Shakirat Odunayo"
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Item ASSESSMENT OF FOOD INTAKE OF RURAL PREGNANT WOMEN IN IFELODUN LOCAL GOVERNMENT AREA, KWARA STATE(Home Economics Research Association of Nigeria, 2017) Adebisi, Winnifred Oluwaseyi; Opaleke, Deborah Oluyemisi; Abdulkadir, Shakirat OdunayoThe study assessed the food intake of pregnant women in Ifelodun Local Government Area of Kwara State. Multistage sampling procedure was used to select 130 respondents from 650 population. Data were collected using a structured questionnaire, and were analyzed using descriptive statistics. Results showed that majority (68.5%) of the respondents were between age 20-29, Muslims (69.2%), with primary school education (43.8%), marketers (76.2%) with income between 4000-6000 naira and have at least two (2) children. Majority of the respondents (92.3%) agreed to consume more cereals and (82.3%) meat and (39.2%) less of vegetables, (30.0%) fruits and (29.2%) milk products, which are necessary during pregnancy. The study revealed that the major source of information was health center (98.5%) but information gotten was not utilized appropriately. The major constraints faced where Inadequate income (mean = 1.59), cost of food (mean =131) and pregnancy condition (mean =1.12).Item ASSESSMENT OF THE NUTRITIVE VALUE OF WEANING FOOD DEVELOPED FROM YELLOW MAIZE AND SORGHUM FORTIFIED WITH BAMBARA NUTS AND GROUNDNUTS(Home Economics Professional Association of Nigeria, 2017) Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi; Ogundimu, B.MWeaning food was formulated based on locally available cereals, yellow maize (Zea mays), sorghum (Sorghum bicolor) and legumes: Bambara nuts (Vigna subterranean) and groundnuts (Arachishypogea). The nutritive value was evaluated and compared with commercial formula and recommended daily allowance (RDA). The blends were divided into three. The first blend was made up of yellow maize, sorghum, Bambara nuts (70:20:10). The second blend was made up of yellow maize sorghum groundnuts (70:20:10) while the third blend was made up of yellow maize, sorghum groundnuts and Bambara nuts (60:20:10:10). The proximate composition and mineral contents of the formulated diets were determined. Sensor evaluation was also carried out and results indicated that all three diets met the RDA values for children and also compared favourably with the commercial weaning diets which served as the control and therefore they were acceptable by the panelist.Item INFLUENCE OF APPLICATION OF FOOD SAFETY AND HYGIENIC PRECAUTIONS AMONG FOOD HANDLERS(Ilorin Journal of Science, 2015) Adebisi, Taibat Tunrayo; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred OluwaseyiThe study examined the influence of application of food safety and hygienic precautions among food handlers in Oshimili South Local Government Area of Delta State, Two specific objectives were raised and answers sought. Survey method of research design was used. 36 Hotels were randomly selected and sample size were 150 respondents including Head chef, Assistant Chefs, Supervisors, Cooks and Pantry workers. Questionnaire was used to solicit information. The data was analyzed using frequency counts, percentage and mean. It was found out that majority of the respondents agreed on knowledge application, precautions of food safety and food hygiene. Conclusively, food outlets handlers should pay more attention on food safety and hygiene to encourage more customers' patronage. Among the recommendations stated is that food handlers should be more conscious on food safety, hygienic precautions during and go for of customers discover that high standard of hygienic practices are maintained, they will come back again for more patronage.Item INFLUENCE OF ENTREPRENEURIAL PERSONALITY TRAITS OF HOME ECONOMICS UNDERGRADUATE STUDENTS ON THEIR FUTURE PLANS(Faculty of Education, University of Ilorin, 2014-12) Adebisi, Taibat Tunrayo; Opaleke, Deborah Oluyemisi; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred OluwaseyiThis study investigated the influence of entrepreneurial personality traits on Home economics undergraduate students in Department of Home Economics and Food e University of Ilorin,Ilorin on their future plans. Three research questions were formulated to guide the study. The sample size of seventy-two (72) undergraduate students in three levels of 2013/2014 session was used. 24 undergraduate students from Home-Economics option were selected while 48 undergraduate student were selected from food science option. Both primary and secondary data were used for the study. Entrepreneurial Personal Assessment Questionnaire was used to collect data. Frequency counts, percentages and mean scores were used for data analysis. Results showed that the respondents possessed entrepreneurial personality traits. In addition, the respondents agreed that entrepreneurial personality traits had influence on the respondents. Furthermore, the respondents had different future plan for the entrepreneurial personality traits they possessed on Home Economics. Based on the findings, the following! recommendations were made: the department under study needs to include more entrepreneurial topics in their curriculum to equip students with more entrepreneurial skills. In addition, Home-Economics should also identify successful entrepreneurs who can act as role models for the student and organize special lectures and workshops to trigger entrepreneurial spirit training in them to prepare them for leadership roles in their future plan.Item SENSORY EVALUATION AND ACCEPTABILITY OF SELECTED COOKING METHODS ON SNAIL MEAT(Faculty of Education, University of Ilorin, 2015-06) Adebisi, Taibat Tunrayo; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi; Opaleke, Deborah OluwayemisiThe study investigated sensory evaluation and acceptability of selected cooking methods of snail meat. Snail meat of two varieties (Archatina archatina and Archachatina marginata) were processed through lime and alum washing prior to frying and roasting as two selected cooking methods. A total of 30 life snails of the two varieties used for the study. The snail varieties were processed before the meat were analyzed for sensory qualities. A total of 24 panelists were randomly selected trained and allotted to eight groups. Roasting and frying methods of cooking were used to assess for the colour, taste, aroma, texture and general acceptability of the snail meat. A nine point hedonic scale was used for scoring. Data collected was analyzed using mean, analysis of variance and Ducan multiple Range test. In the sensory quality finding, it was observed that the higest score of taste was obtained in lime treated roasted Archatina archatina while the least score was in alum treated roasted Archatina archatina. Higher significant (P<0.05) scores were obtained in the colour of alum treated Archatina archatina. Lime treated Archatina archatina and alum roasted Archachatina marginata. Aroma and texture scores were significant (P<0.05) higher than alum treated fried Archatina archatina. The most acceptable snail meat were alum treatedfried Archatina archatina, lime treated roasted Archatina archatina and lime treated roastedArchachatina marginata. It was concluded that roasting method of cooking snail meat is better because the methods retained their nutritive value. In addition, Archatina archatina recommended ahead of Archachatina marginata. Furthermore, either lime or alum washing is recommended for processing snail meat.