Browsing by Author "Adebisi, Taibat Tunrayo"

Now showing 1 - 9 of 9
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    AMELIORATIVE ROLES OF TIME MANAGEMENT ON THE ACADEMIC PERFORMANCE AMONG HOME ECONOMICS STUDENT IN UNIVERSITY OF ILORIN
    (Family and Consumer Sciences Society of Nigeria, 2023-12-24) Abdulkadir, Shakirat Odunayo; Adebisi, Taibat Tunrayo; Taiwo, Oluwatumininu B.
    This study assessed time management on the academic performance of home economics students in University of Ilorin. Five (5) research questions were raised and four (4) hypotheses were formulated and tested at 0.05 level of significance. The total population was (146) students from 300 and 400 levels department of home economics. A well-structured questionnaire developed by the researcher was used to elicit information from the respondents. The findings revealed that there were variations in the time allocated for activities by students and it is different based on gender. The results also revealed that majority of the respondents agreed that socioeconomic status affect academic performance and certain constraints like poor resource management and procrastination affect the academic performance of the students. Hypothesis one shows a significant difference between male and female student’s time management and their academic performance (F-value of 4.310 and p-value of 0.015). Time management will significantly influence academic performance of undergraduate students (r = 0.222; p-value = 0.005). There was a significant difference between time management and academic performance of students based on their economic status (F = 8.259, p = 0.000). On the other hand, there was no significant relationship between economic status and academic performance of students (r = 0.062; p = 0 .435). It can be concluded that students make adequate and effective use of their allotted time for their activities and their academic performance greatly depend on their management skills. It is therefore recommended that male student improve on activity managing skills. Student should be prepared at all time for impromptu circumstance and should be able to multi-task as this enhances good time management.
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    ASSESSMENT OF ENTREPRENEURIAL TRAITS ON THE ACQUISITION AMONG HOME ECONOMICS PRACTICUM AND SIWES STUDENTS IN OGUN STATE
    (Department of Educational Technology, University of Ilorin, 2016) Adebisi, Taibat Tunrayo; Opaleke, Deborah Oluyemisi; Adebisi, Winnifred Oluwaseyi
    The study assessed entrepreneurial traits in skills acquisition among Home Economics Practicum and SIWES students in Ogun State universities. Three specific objectives and three research questions were stated. The only 3 public Universities were used for the study. 120 students were purposely selected from the 3 universities to fill 23-item questionnaire that consisted of three sections. Descriptive statistics was used to analyze the data collected. The findings revealed that both male and female participated in the Home Economics Practicum and SIWES training but majority of them are females. In addition, majority of the respondents are single Christian and fall above age 21 years. Also, it was revealed that majority of their entrepreneurial skills are acquired and relevant. Furthermore, majority of respondents strongly agreed and agreed that certain entrepreneurial traits in acquisition. It was concluded that since knowledge is power, the Home Economics graduates should utilize the ideas and skills acquired in the universities effectively to make money for their sustenance after school. Among recommendations stated is that universities should provide a well-furnished flat for this practicum and all students should undergo SIWES training in organization relating to Home Economics to acquire entrepreneurial skills.
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    Comparative Study of Extracted Indigofera Tinctoria Solvent and Synthetic Indigo Dye Pattern on Cotton Fabric for Entrepreneurial Development in Ilorin west local government area of Kwara state, Nigeria
    (Scholarlink Research Institute Journals, 2019) Babayeju, Adeshola Ajoke; Adebisi, Taibat Tunrayo; Gbadebo, Christiana Teniola; Kareem, Mustapha Bolaji; Adetona, Lydia Adewumi
    Abstract The study investigated extracted indigofera tinctoria solvent compared with synthetic indigo dye pattern on cotton fabric in Ilorin Nigeria. Specifically, the study extracted dye from indigo leaves and compared it with synthetic indigo dye applied to the same texture of cotton fabric. Four objectives and two hypotheses were formulated and tested at 0.05 level of significant.. Experimental research design was adopted with a population of 150 dyers stratified with 20% to obtain a sample size of 30 dyers. The instrument was sensory score card accessed with 7 point hedonic scale. The data collected was based on appearance, colour brightness, texture, smell, length, finishing and overall acceptability. Data collected was analyzed with mean, standard deviation and t-test. The findings showed a significant difference between fabrics dyed with indigofera tinctoria solvent and synthetic indigo dye on cotton fabric. All results based on sensory score card were accepted. The study concluded that there was a wide range difference in the level of acceptability of extracted Indigofera Tinctoria Solvent and Synthetic Indigo Dye Pattern on Cotton Fabric. It was recommended that the knowledge of indigenous dye should be added to the curriculum of textiles courses as these will broaden the knowledge of students in dyeing of fabric with different plants, animals and minerals that produces dye for entrepreneurial development in Nigeria.
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    COMPARISON OF PATRONAGE ON MODERN AND TRADITIONAL EATERIES AMONG SELECTED UNDERGRADUTES IN TANKE, ILORIN, NIGERIA
    (Faculty of tourism and Hotels, Fayoum University Egypt, 2018) Adebisi, Taibat Tunrayo; Esan, O.T; Adebisi, Winnifred Oluwaseyi; Babatunde, T.A
    The study investigated modern and traditional restaurants patronage among selected undergraduates residing in Tanke, Ilorin South Local Government Area, Kwara-State, Nigeria. Three research questions were raised and two null hypotheses were formulated and tested at 0.05 level of significance. There are 23,450 populations of undergraduates’ residents in Tanke, Ilorin Kwara State, Nigeria. Multistage sampling technique was used to select 150 respondents conveniently. Questionnaire was used to solicit information from the respondents. The findings revealed that the respondents agreed that modern restaurants observed hygienic practices better than traditional restaurants with the grand mean scores of 2.82 and 2.32. In addition, the grand mean score of modern and traditional restaurants reasons for patronage were 3.01 and 2.54 respectively. Conclusively, food is a basic necessity of life
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    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 Oluwaseyi
    The 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.
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    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 Oluwaseyi
    This 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.
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    MEAL MANAGEMENT FOR THE AGED BY BRAFEM GERIATRIC FOUNDATION IN ILORIN LOCAL GOVERNMENT AREA, KWARA STATE
    (2017) Adebisi, Winnifred Oluwaseyi; Adebisi, Taibat Tunrayo; Opeyemi, M.O
    The study assessed nutritional management for aged by Brafem Geriatric Foundation in Ilorin South Local Government Area, Kwara State. The total population comprised of 6000 aged accommodated in the foundation. Simple random sampling was used to select 120 respondents. Data was collected using a questionnaire, and were analyzed using descriptive and inferential statistics. Results showed that the aged agreed to eat three times daily, taking balance diet, eating early in the morning. Also, the aged agreed to take much of fruits and water when eating and during their regular day activities. The aged also agreed that Brafem Geriatric Foundation managed all the nutrient intake in their meals. The study concluded on the role of nutrition in the maintenance of aged health and that they should adopt diets and lifestyle habits that will minimize risk to diseases.
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    Perception of Working Class Women on Utilization of Wood Cutting for Creative Home Furnishings for Economic Development
    (Achievers University, Owo, 2024-08-15) Abdulkadir, Shakirat Odunayo; Adebisi, Taibat Tunrayo; Adeniran, Idayat Bolanle; Abiola, Oluwaseun Precious
    The paper investigated Perception of working class women on utilization of wood cutting for creative home furnishings for economic development. Six research questions were raised and Four hypotheses were formulated and tested. The population for this studycomprised working class women in Okuku, Osun state.200 working class women were used as sample.Questionnaire and score card were used for data collection. Data were analysed using descriptive statistics. Results of the study revealed thatmajority of the respondents have high level of awareness on utilization of wood cuttings for creative home furnishing for homes, also durability, budget, comfort, aesthetic and styles, among others have influence on utilization of wood cuttings for creative home furnishing. Creative furnishings are perceived as having the potential to add value, economics benefits, durable and aesthetic appeal to living spaces. Hypothetically, there is significant relationship between the potential economic benefits, factors that influence utilization of wood cutting for creative home furnishing and perception of working-class women towards creative home furnishing made from wood cutting (p=0.000), also there is no statistically significant correlation between challenges faced and the perception of working-class women towards creative home furnishing made from wood cutting (P>0.089). The study concluded that there was acceptability of utilization of wood cuttings for creative furnishing for economic developments and promotion of creativity. It was recommended that the use of creative furnishing from wood cuttings by the entrepreneurs will help to create more employment opportunity among the youth and elderly.
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    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 Oluwayemisi
    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.