Browsing by Author "Babayeju, Adeshola"
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Item Assessment on the Use of Information Communication Technology by Event Managers in Ikorodu Local Government Area of Lagos State(Published by ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS, 2018-06) Obalowu, Muinat; Babayeju, Adeshola; Yusuf, SemiraT his study assessed the use of Information communication technology ICT (Information and Communications Technology) by events managers in Ikorodu local government area of Lagos state. 5 objectives, 5 research questions was raised and 3 research hypotheses were formulated. Descriptive survey research design was adopted for this study, the population comprised 120 event managers in Ikorodu local government area of Lagos state. A structured questionnaire was used for collecting data and analysed using descriptive and inferential statistics such as mean, standard deviation and chi- square and all the null hypotheses were tested at 0.05 level of significance. The findings revealed that Information Communication Technology (ICT) will positively influence the quality of an event, cost of an event, and the time for planning event positively. Based on these findings it was concluded that there is a positive significant influence on the use of ICT by event managers in Ikorodu local government area of Lagos state. The researcher recommended that Information Communication Technology should be integrated in event management in Nigeria. (J ARAHE 25( 2) :56-62, 2018)Item EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE(Journal of Microbiology, Biotechnology and Food Sciences, 2017-08) Kayode, Rowland; Joseph, John; Adegunwa, Mojisola; Dauda, Adegbola; Akeem, Sarafa; Kayode, Bukola; Babayeju, Adeshola; Olabanji, StephenKunun-aya is a traditional fermented non-alcoholic tiger-nut beverage widely consumed in the Northern parts of Nigeria especially during dry season. Kunun-aya was prepared from tiger-nut, coconut, date and spices such as cinnamon, cloves, coriander, ginger, rosemary and black pepper were added separately. The samples were stored at 4°C for 5 days and the effects of added spices on physicochemical, microbial and sensory properties of the samples were evaluated. The results of the pH (4.25–5.95) and titratable acidity (2.95–12.17) showed that all the samples were acidic throughout the storage period. Brix values ranged from 0.05–2.85% during the storage period. The moisture, protein, ash, fat, fibre and carbohydrate contents of kunun-aya ranged from 85.35–95.22%, 1.53–4.06%, 0.14–0.64%, 0.31–0.85%, 0.23–1.84% and 0.69–10.85%, respectively prior to storage and ranged from 79.50–98.24%, 0.27–2.56%, 0.04–2.25%, 0.24–0.42%, 0.09–3.74% and 1.05–17.34%, respectively after storage. The bacterial count of kunun-aya ranged from (1.1–5.4, 2.0–6.9, 3.6–9.8)×104 CFU/ml and fungal count from (1.0–6.4, 1.3–7.4, 5.2–9.5)×104 CFU/ml on days 1, 3 and 5, respectively. The phytochemical screening of the spices revealed that ginger contained alkaloid, glycoside, saponin, steroid, flavonoid and terpenoid but not tannin while other spices contained one or two of these phytochemicals. There was significant difference between the sensory attributes of the treated kunun-aya and the control samples with the control sample having the highest score ratings. Addition of spices had varying effects on the quality attributes of kunun-aya and could extend its shelf life for 5 days under refrigerated conditions. ARTICLEItem Influence of Gender and Age on the Clothing Practices among Undergraduates of Universities in Kwara State(Published by ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS, 2018-06) Obalowu, Muinat; Babayeju, Adeshola; Gbadebo, ChristianaInfluence of gender and age on the clothing practices among undergraduates was investigated. Two re-search quest8ions and hypotheses were tested at 0.05 level of significance. Survey research design was adopted with a sample size of 1,066. Data was collected and analyzed with Mean scores, t-test, and ANOVA. The findings revealed that undergraduates by gender did not differ in their clothing practices while there was a significant difference in their ages. It was concluded that gender has no influence on the clothing practices while age has. It was recommended that undergraduates should be educated on good and accept-able clothing practices. (J ARAHE 25(2):50 -55, 2018)Item Physicochemical and Sensory Qualities of Pap (Ogi) produced from Bio-fortified Maize (Zea mays L.) and Tamarind Fruit Pulp (Tamarindus indica L.)(ASUU Journal of Science, 2021-06-30) Dauda, Adegbola; Babayeju, Adeshola; Oyelade, RachaelOgi, a fermented cereal-based product, is low in vitamin A, and needs fortification, most especially for children. Tamarind fruit pulp was added to the maize for ogi processing before wet-milling at 5%, 10%, 15%, 20%, 25%, 30% levels for nutrient and health benefits. Physicochemical and sensory qualities of the pap produced were evaluated. The samples prepared were samples A (100% maize), B (95% maize, 5% tamarind), C (90% maize, 10% tamarind), D (85% maize, 15% tamarind), E (80% maize, 20% tamarind), F (75% maize, 25% tamarind), G (70% maize, 30% tamarind). Beta carotene, proximate, swelling capacity, mineral, anti-nutritional and sensory properties of the samples was analysed using standard methods. The control (sample A) had the highest Beta carotene content (35.98 µg/ml), but reduced with increased tamarind pulp addition. Proximate composition was moisture (66.70–65.40%), protein (10.40–9.74%), fat (5.56–7.66%), fibre (0.61–1.02%), ash (0.88–1.19%), and carbohydrate (15.85–14.99%). The swelling capacity increased as tamarind quantity increased. Calcium, magnesium, sodium, potassium, copper, zinc were 3.00–2.00 mg/L; 2.00-2.32 mg/L; 1.84-1.88 mg/L; 1.28 – 1.02 mg/L; 0.02-0.01 mg/L and 0.68-0.59 respectively, with the treated samples having the highest quantities. The oxalates, tannins, phytates were 13.13-11.03mg; 1.48-1.43mg and 0.90-1.23mg respectively. The lightness, redness and yellowness of the samples reduced with increased tamarind content. The sensory evaluation showed that sample G (70% maize, 30% tamarind) was the most preferred, and can be concluded that tamarind improved pap-quality in terms of organoleptic and nutritional properties.