Browsing by Author "Adebisi, Winnifred O"

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    ASSESSMENT OF FOOD INTAKE OF RURAL PREGNANT WOMEN IN IFELODUN LOCAL GOVERNMENT AREA, KWARA STATE
    (Home Economics Research Association of Nigeria (HERAN)., 2017) Adebisi, Winnifred O; Opaleke, Deborah O; Abdulkadir, Shakirat O
    The 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).
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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.