Browsing by Author "Adebisi, Taibat T"

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    Assessment of Exclusive Breastfeeding and Infant Formulation on Academic Performance of Pre-Schoolers: University of Ilorin Nursery School, Ilorin.
    (Faculty of Education, University of Ilorin., 2014) Adebisi, Taibat T; Opaleke, Deborah O; Olayioye, Adenike D
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    Effects of Food Practical on Students Skills Acquisition in Selected Tertiary Institutions, Ogun State, Nigeria.
    (Faculty of Agriculture University of Ilorin., 2016) Adebisi, Taibat T; Babayeju, Adeshola, A; Gbadebo., Christiana .T
    ABSTRACT The study examined the effects of Food Practical on students' skill acquisition in selected tertiary institutions in Ogun State. The study focused on Home Economics Students from Tai Solarin University. liegun ljebu Ode and Home and Hotel Management Students of Olabisi Onabani University. Yewa Campus. Ayetoro respectively. Two null hypotheses were formulated and tested at 0.05 level of significance. The study was a quasi-experimental at research which employed the pre-test post-test control group design. The population was made up of three hundred (300) level Home Economics Students in 2014/2015 session and 138 samples were purposively selected. They are grouped into two experimental and control groups: Students from Tai Solarin University (69) and the Control group students from Olabisi Onabanjo University (69). The two groups were subjected to post test for two weeks. Questionnaire and Evaluation Instrument for practical were used. The data collected were analyzed using Mean Standard Deviation and Analysis of Covariance (ANCOVA) The F value results of the study revealed that the two null hypotheses were rejected. Findings showed that respondents from control group had better skill acquisition competencies compared to experimental group. It also revealed that there was a significant difference in the performance of respondents from middle, low and high socio-economic backgrounds. In conclusion, it is very important to expose students to food practical for skill acquisition. Keywords: Effect, Food Practical, Skills acquisition & tertiary institutions.
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    Influence of Entrepreneurial Personality Traits of Home Economics Undergraduate Students on their Future Plans
    (Ilorin Journal of Education. Published by Faculty of Education. University of Ilorin, Ilorin., 2014-12) Adebisi, Taibat T; Opaleke, Deborah O; Abdulkadir, Shakirat O.; Adebisi, Winnifred O.
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    Influence of Lecturers’ Attitudes and Teaching Qualities on students Academic Performance in Clothing and Textiles courses in the Universities in Kwara State
    (Department of Educational Evaluation and Counseling Psychology, Faculty of Education University of Benin, Nigeria, 2019-05) Babayeju, Adeshola A; Gbadebo, Christiana T; Adebisi, Taibat T; Uko-Aviomoh, E.E.
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    SENSORY EVALUATION AND ACCEPTABILITY OF SELECTED COOKING METHODS ON SNAIL MEAT
    (Faculty of Education, University of Ilorin., 2015-12) Adebisi, Taibat T; Abdulkadir, Shakirat O; Adebisi, Winnifred O; Opaleke, Deborah O
    The 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.