Browsing by Author "Babayeju, Adeshola A"
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Item Climate Change and Human Health: The Place of Home Economics Education(Faculty of Education, Benue State University, Makurdi, 2011) Ode, Margaret O; Babayeju, Adeshola AThe paper examined the role of combustion and aerosols in the atmosphere and their effects on our planets surface. The paper also discussed effects of increased temperature, extreme weather events, it further discussed climate sensitive diseases, fire, air quality and other health linkages, those at risk and the place of Home Economics Education were highlighted. Conclusion and Recommendations were made.Item Comparative Study of Ankara and Aso-Ofi usage in Ilorin West Local Government Area of Kwara State Nigeria.(Association for the Promotion of Education, Health, Environment and Technology, Research University of Benin, Nigeria., 2017-03) Babayeju, Adeshola A; Obalowu, Muinat A; Kareem, Muritala BItem CONSUMER ACCEPTABILITY AND PROXIMATE ANALYSIS OF SELECTED SNACKS PRODUCED WITH NATURAL SWEETENERS FOR CHILDREN AND CONSUMERS*1Gbadebo(Family and Consumer Science Society of Nigeria, 2020) Gbadebo, Christianah T; Babayeju, Adeshola A; Opaleke, Deborah O; Adefila, Oluwaseyi A; Oluwadare, A.A.The study investigated consumer acceptability and proximate analysis of selected snacks produced with selected natural sweeteners. Four (4) research questions were raised and one (1) hypothesis was tested. The research design adopted for this study is Research and Development Design (R&D).Judges evaluated 8 coded samples produced for appearance, aroma, texture, taste and overall acceptability. Sensory Evaluation was judged on a 7 point hedonic scale ranging from“1”which indicates “Dislike” to “7” which indicates “Like’’ extremely using sensory evaluation score card (SESC). Proximate analysis was determined by calculating the nutrient content (Moisture, Protein, Ash, Fat, Crude fibre, and Carbohydrate). One way Analysis of Variance (ANOVA) was used to test for the significant differences in the nutrient and sensory properties of the samples. Result of sensory properties revealed that sample CHS (Chinchin with 100% sugar) was the most preferred in appearance, aroma, taste and overall acceptability (6.47±0.90). Result of nutritive composition showed that sample CHH (Chinchin with 100% Honey) has the highest protein(10.52%), fat (20.45%) and fiber (2.55%) contents. Results revealed a significant difference (P<0.05) in the sensory evaluation of snacks produced with sugar only and those produced with selected natural sweeteners. The study concludes that snacks produced with natural sweeteners are nutritive for all classes of people.Therefore, there should be continuous education in nutrition to advise people of the health benefits of snacks produced with these natural sweeteners (date and honey) as its nutritive, antioxidants and medicinal contents for the growth and development of children and consumers is high.Item Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat(Elsevier B.V. on behalf of King Saudi University, 2017-12-27) Oyeyinka, Samson A; Alabi-Ogundepo, Tokun; Babayeju, Adeshola A; Joseph, John K.This study investigated the knowledge of consumption of giant rat meat within the University of Ilorin, Kwara State Nigeria and further determined the effect of processing methods on the most preferred meat part (thigh meat). After the survey, two male and female giant rats each were obtained from a farm and slaughtered according to standard method. A 2 X 2 design was used to obtain four samples. The male rats were boiled and then divided into two portions. One portion was deep-fat fried and the other grilled to produce. The same process was employed for the female samples. Proximate composition and sensory properties of the processed thigh meat was also assessed. Majority of the respondents (27) prefer the hind limb (thigh) of the giant rat compared to the head (3), ribs and stomach area (5) and the fore limbs (8). The proximate composition of the raw giant rat meat were not affected by the sex, since the values were very similar. Protein is the major nutrients in the meat (approx. 24%), while fats, ash, fibre and carbohydrate were very low. Frying and grilling resulted in significant reduction in the proximate composition of the meat. Grilling showed slightly higher protein contents (approx. 22%) than the fried samples (approx. 18%). In general, there was no significant (p < .05) difference in the sensory properties of the processed meat. The low fat content of the giant rat meat is advantageous for adults and people suffering from fat related diseases. In conclusion, giant rat meat is popular among students and staff of the University of Ilorin, but its low consumption pattern is due to the limited amount raised or within the University environs.Item Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat(Production and hosting by Elsevier B.V. on behalf of King Saud University, 2019) Oyeyinka, Samson A; Alabi-Ogundepo, Tokun; Babayeju, Adeshola A; Joseph, John K.This study investigated the knowledge of consumption of giant rat meat within the University of Ilorin, Kwara State Nigeria and further determined the effect of processing methods on the most preferred meat part (thigh meat). After the survey, two male and female giant rats each were obtained from a farm and slaughtered according to standard method. A 2 2 design was used to obtain four samples. The male rats were boiled and then divided into two portions. One portion was deep-fat fried and the other grilled to produce. The same process was employed for the female samples. Proximate composition and sensory properties of the processed thigh meat was also assessed. Majority of the respondents (27) prefer the hind limb (thigh) of the giant rat compared to the head (3), ribs and stomach area (5) and the fore limbs (8). The proximate composition of the raw giant rat meat were not affected by the sex, since the values were very similar. Protein is the major nutrients in the meat (approx. 24%), while fats, ash, fibre and carbohydrate were very low. Frying and grilling resulted in significant reduction in the proximate composition of the meat. Grilling showed slightly higher protein contents (approx. 22%) than the fried samples (approx. 18%). In general, there was no significant (p .05) difference in the sensory properties of the processed meat. The low fat content of the giant rat meat is advantageous for adults and people suffering from fat related diseases. In conclusion, giant rat meat is popular among students and staff of the University of Ilorin, but its low consumption pattern is due to the limited amount raised or within the University environs. 2017 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Item CONSUMER PERCEPTION OF TIE-DYE MADE FROM NATURAL AND SYNTHETIC FABRICS FOR WEALTH CREATION IN ILORIN METROPOLIS KWARA STATE NIGERIA(Universal academic book publishers and distributors India., 2002-12) Babayeju, Adeshola A; Aluyor, Patience; Gbadebo, Christiana T; Kayode, Ifeoma Mary; Kareem, Muritala BThis study evaluates consumer perception and acceptability of tie-dye produced from natural and synthetic fabrics for wealth creation in Ilorin metropolis Kwara State Nigeria. Four objectives and one hypothesis were developed and tested at 0.05 significant levels. The R and D design was adopted, and (40) participants were purposely selected for the study. Two instruments were used, a questionnaire-assessed participant perception using (4) point likert scales of strongly-agreed, agreed, disagreed, and strongly-disagreed with a decision point of 2.50, while the score card contained seven (7) point hedonic scale of like extremely, like moderately, like slightly, neither like nor dislike, Dislike slightly, Dislike moderately, Dislike extremely with a decision point of 4.00. The data collected were analyzed with mean, percentage, standard deviation and t-test. The participants evaluated sampled coded tie-dye fabrics for absorbency, color fastness, texture, colour sharpness, appearance, durability and overall acceptability. The findings revealed that the natural tie-dye fabric was the most acceptable with a mean score of 6.87 while the synthetic tie-dye had the lowest with a mean score of 5.22. The findings revealed that natural and synthetic fabrics can be dyed but with variation in colour, texture, and appearance. It was concluded that synthetic fabrics have the characteristics of absorbing dye if the production is properly done and could serve as a means of using cheaper fabrics for wealth creation. Further research should be conducted on other synthetic tie-dye fabrics and how it could be beneficial to consumers in Ilorin metropolis in Kwara State Nigeria.Item Evaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa.(National University of Food Technologies, Kyiv, Ukraine., 2021) Dauda, Adegbola O; Hassan, Hauwawu; Babayeju, Adeshola A; Joseph, John K.; Oyelade, Rachael OIntroduction. Steaming in rice-parboiling causes gelatinization and protein disintegration in the endosperm changing its appearance and strength by fused gelatinized starch granules that disrupt protein bodies. Materials and methods. Steaming-periods on grain strength and appearance of FARO64, FARO65, FARO66 and FARO67 rice varieties were evaluated. Each variety was divided into 5-parts; 4-parts parboiled and steamed for 5, 10, 15 and 20 mins (at constant temperature and atmospheric pressure), while the 5th portion served as control. Results and discussion. Steam application had a significant effect (p<0.05) on grain strength. Optimum strength was recorded at 20 mins steaming-period in FARO64, FARO65 and FARO66, while FARO67 had highest strength at 15 mins with values ranging from 61.53N to 225.83N. FARO65 had reduced L* value, though all varieties kept the yellow colour with the steaming-time. Only FARO64 maintained a* values with steaming-time. For length, FARO67 changed to very long, while FARO64, FARO65 and FARO66 changed from medium to long with a value range of between 6.33 mm and 7.57 mm. The width values (1.98-2.62 mm) equally changed, as all varieties increased with steaming-time. All except FARO64 reduced in thickness with steaming-time. Shape of FARO64 changed from medium to slender; FARO65 and FARO66 maintained medium shape, while FARO67, from slender to medium. Thousand grain weights were between 15 and 24; FARO64, FARO66 and FARO67 had reduced mean-value, while FARO65 increased. Conclusion. Parboiling reduces raw rice breakage rate, and improves strength, colour and appearance. Gelatinization temperature influences rice quality.Item Impact of divorce (family disintegration) on women and children in Ilorin metropolis, Kwara state, Nigeria: implication for home economics.(Department of Vocational and Technical Education, University of Benin, Benin City Edo State Nigeria, 2011-09) Babayeju, Adeshola A; Obalowu, Muinat AItem Influence of exploitative child labour practices on children’s academic performance in Ilorin west local government, Ilorin, Kwara state(Family and consumer science, 2021) Gbadebo, Christiana T; Aladewolu, Victoria T; Adeniji, Oluwakemi; Babayeju, Adeshola A; Ameen, Lateefat H; Oyegunwa, Oluwatoyin RThis study assessed influence of exploitative child labour on children’s academic performance amidst global challenges in Ilorin metropolis. Five specific objectives and five research questions were formulated with one null hypothesis associated. Survey research design was adopted. Population for the study was primary school pupils, totaling 335 drawn from three primary schools in Ilorin West Local Government, Kwara State. A sample of 150 respondents from classes 4, 5, and 6 were randomly selected for the study. The instruments used for data collection were a self-design questionnaire, and report cards. Results revealed that global challenges influencing involvement in Child Labour include – inability of parents to pay school fees, single parenting, family low income, polygamous and price hike of items. On the level of child labour practices, results show that 25 (16.7%) were never involved in exploitative child labour, 88(58.7%) were sometimes involved in exploitative child labour, while 37(24.7%) were always involved in exploitative child labour. Result of the hypothesis tested at 0.05 level of significance was rejected (P<0.05). The findings showed that child labour affect pupil’s academic performance. The study recommended that parents should stop exploitative child labour. Government should also enact a law to permanently ban underage recruitment.Item Influence of Instructional Materials Facilities and Equipment on Students' Academic Performance in Clothing and Textiles courses in Tertiary Institutions (A case study of the University of Ilorin)(Department of Vocational & Technical Education, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi State Nigeria., 2023-04) Babayeju, Adeshola A; Aluyor, PatienceThe recurrent poor academic performance of students in Clothing and Textiles courses has been a problem in tertiary institutions in Nigeria. Specifically, this study investigated the adequacy of instructional materials, facilities, and equipment influencing student academic performance in clothing and textiles at the university of Ilorin Nigeria. 3 objectives and 3 research questions were answered. A survey research design was adopted to select a population of 300 Home Economics Students purposively as a sample size. The instrument is a Checklist of instructional materials, facilities, and equipment, and student's academic performance from 200-400 levels in 2017 to 2019 academic sessions was used to elicit information based on the rating scale of Very Adequate (VA) = 3, Adequate (A) = 2 and not adequate (NA) = 1. Data collected was tested with frequency and percentages with a rating scale of very adequate, adequate, and not adequate. The findings revealed that instructional materials, facilities, and types of equipment have a significant influence on student's academic performance in tertiary institutions. Conclusively, instructional materials, facilities, and equipment are not adequate to go around all the students based on the number admitted for the course. It was recommended that adequate instructional materials, facilities, and equipment should be provided for teaching clothing and textiles courses and the laboratories should be upgraded with modern digital instructional materials, equipment, and facilities based on the National University Commission minimum standard for effective teaching in tertiary institutions.Item 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.Item Perceived factors that affect the productivity levels of home economics graduate teachers in post primary institutions in Edo State(Department of Vocational and Technical Education, University of Benin, Benin city Edo State Nigeria., 2020-12) Aluyor, P; Obalowu, Muinat A; Babayeju, Adeshola AItem Production and assessment of quality attributes of zobo drink enriched with date and mango for family sustainability in retirement(Home Economics Professional Association of Nigeria (HEPAN), 2022-06-30) Gbadebo, Christiana T; Aladewolu, Victoria T; Adeniji, Oluwakemi; Babayeju, Adeshola A; Okunloye, Rofiyat O; Kareem, Muritala BThe study assessed the quality attribute of Zobo drink enriched with Date and Mango. Four (4) research questions were raised and one (1) hypothesis formulated and tested@ 0.05 level of significance. Research and Development Design (R& D) was adopted. Judges were presented with four possible formulations of Zobo drink enrich with Date and Mango-ZO= 100% Zobo Only, ZD= 50% Zobo+ 50% Date, ZM= 50% Zobo+ 50% Mango, ZDM= 40% Zobo,+ 30% Date+ 30% Mango. Sensory Evaluation was judged using 7 point hedonic scale. Nutrient contents of the products were calculated to determine the proximate analysis. The result shows that the sample ZD= Zobo and Date was the most preferred in colour, taste and overall acceptability 6.35 (±. 62).. Findings of nutritional value revealed that Sample ZO= Zobo only has the highest protein (2.14%) and moisture content (92.55%) ZDM= Zobo, Date and Mango has the highest fibre, carbohydrate and ash content (1.30%). Findings of hypothesis revealed a significant difference in level of acceptability of Zobo drink enriched with Date and Mango in varying proportion (P< 0.05). The study concludes that Zobo drink enriched with Date and Mango is suitable for consumption and therefore recommends that the drink should be encouraged as it increases opportunities for both young and old people to drink healthy vitality drink instead of the carbonated drinks. Retiree could start production of Zobo drink enriched with Date and Mango on a large scale for sale to increase their financial stability.