Browsing by Author "Obalowu, M.A"
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Item Acceptability of Organoleptic Properties of Melon and Soya Beans Soup Blends Produced with Indian Spinach(Published by ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS, 2017) Babayeju, A.A; Nmom, I.O; Obalowu, M.A; Adebisi, T.T; Gbadebo, C.T; Kolade, IfeoluwaABSTRACT T he study investigated the acceptability of organoleptic properties of and consumption of melon (egusi) and soya bean soup blends produced with vegetable (Indian spinach) which was observed to be poorly accepted in consumption. The aim of this study was to analyze the organoleptic properties and the consumption level of melon and soya beans soup blends produced with Indian spinach. Descriptive research design and sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents were randomly selected from each level. Panelist used ratios of melon and soya beans 20:80, 40:60, 60:40, 100:0 50:50, and 80:20 for the sensory evaluation and the result was analyzed using 9-point hedonic scale. A well-structured questionnaire was also used to assess the level of acceptability and consumption of soya bean; the results were statistical analyzed using mean, standard deviation and ANOVA and tested at 0.05 significant level. The findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability. The finding shows that the use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are set back in the acceptability and consumption of soya beans with melon in Nigeria. Therefore, it is recommended that Indian spinach has the potential of improving meal if included in the soup. Soya beans products should be properly processed to avoid constipation and other side effect. (J ARAHE 24( 2) :31-36, 2017)Item The efficiency of Traditional Food Processing Technology in the Locality(Published by Faculty of Agriculture, University of Ilorin. Nigeria, 2012) Ode, M.O.; Babayeju, A.A; Obalowu, M.AThis paper identified the efficiency of traditional food processing technology which is the set of methods and techniques used for transforming raw food ingredients into food or other forms for consumption by human or animals either in the home or by the food processing industry. Food processing has also helped to create quick, nutritious meals to give to busy families for consumption. Some of the benefits include toxin removal, preservation, easing marketing and distribution tasks and increasing food consistency. It also increases seasonal availability of many foods which enables transportation of delicate perishable food across long distances and makes different kinds of foods safe to eat by activating spoilage and pathogenic micro-organisms. It is recommended that processed food will free people from the large amount of time involved in preparing and cooking “natural” unprocessed foods. Cost reduction, hygiene, and efficiency are necessary in food processing technology. The traditional efficiency of processed food may have slight effects on its nutritional density for example vitamin C which is destroyed by heat especially in canned foods. Also cost reduction, hygiene, and efficiency are necessary in food processing technology.Item Guideline for Enhancing Intimacy in Marriage through Communication(IOSR Journal Of Humanities And Social Science (IOSR-JHSS), 2015-03) Babayeju, A.A; Ode, M.O.; Obalowu, M.AAbstract: This study identified communication problems in marriage and ways of enhancing intimacy. Specifically the study determined the problems encounter by couples in their communication. Communication guideline needed by the couple to enhance intimacy in marriage. Data was collected using Structured questionnaire. Data was analyzed using mean Means was used to analyze the data,Findingsrevealed ten (10) communication problems encountered by couple in marriage and sixteen guidelinesneeded by couple to enhance intimacy in their marriages. Based on the finding recommendation were made, among other, mass media should be used to disseminate information on guidelines for enhancing intimacy in marriage through communicationItem Low Students’ Enrolment in Home Economics Programme: A Case Study of University of Ilorin(Research on Humanities and Social Sciences www.iiste.org, 2013) Babayeju, A.A; Ode, M.O.; Obalowu, M.AAbstract This study was designed to identify low student’s enrolment in Home economics programme. Specifically, the study determined (1.) Factors that hindered student from studying Home economics programme in the University of Ilorin. (2). Motivating roles of Home economics that the students should know in the university of Ilorin. If answer two research questions and tested two hypothesis. The population was made up of all pre- BSc. Home economics students in the department of Home economics and Food science Faculty of Agriculture, University of Ilorin, Ilorin at the time of study. The sample for this study was drawn using purposive sampling technique. The instrument for the study was the study was a four-point scale questionnaire. The questionnaire was due validated and its reliability established prior to utilization. Copies of the instrument were administered on 242 subjects but 320 copies were retrieved, mean and t-test statistics was used for data analysis. The findings from the study includes 28 Factors that hinder students from studying Home economics in the University of Ilorin on 22 motivating roles of Home economics that the student should know in the University of Ilorin. Based on these findings, eight recommendation were made including 11 students should be taught the importance of Home Economics and career opportunities available to the subject. Parent should encourage their children to study Home Economics. They should also provide enough finance/resources for their children to study the subject among others.Item , Restricted Usage of Soya Beans in Oju Local Government Areas of Benue State, Nigeria(Published by ASIAN REGIONAL ASSOCIATION FOR HOME ECONOMICS, 2017-06) Babayeju, A.A; Obalowu, M.A; Ode, M.O.This study was designed to identify regular usage of soya beans in Oju Local Government Area (LGA) of Benue State, Nigeria. Specifically, the study determined the (1) regular uses of soya beans in the menu of households in Oju LGA of Benue State, (2) accessibility of soya beans to households in Oju LGA of Benue State, (3) nutritional value/benefits of soya beans (4) different uses of soya beans in the diet. It answers three research questions and tested three hypotheses. The population was made up of all literate and illiterate home-makers. Simple random sampling technique was used to select 240 homemakers from the population. The in-strument for the study was structured questionnaire. The questionnaire was dully validated and the reliability established prior to utilization. Copies of the instrument was administered on 240 subjects, filled and were re-retrieved. Means and t-test were used for data analysis. The findings from this study includes; (1) five (5) regular us-age of soya beans, (2) five accessibility of soya beans, (3) five (5) nutritional values of soya beans and five awareness in the uses of soya beans. Based on the findings it was recommended that 1) Adequate enlightenment campaign should be carried out by government and Non-governmental organization on the importance and nutritive values of soya bean in Oju LGA of Benue State.(J ARAHE 24(2):49 -55, 2017)Item Sensory Attributes and Consumptin of Melon Soya Beans Soup Blends with India Vegetables in Ilorin, Kwara State. Nigeria.(Faculty of Agriculture University of Ilorin., 2017) Babayeju, A. A; Nmom, I.O; Obalowu, M.A; Adebisi, T. T; Gbadebo, C.TABSTRACT The study investigated the sensory attribute of melon-soybean soup with Indian spinach vegetables which was observed to be poorly acted in consumption. Descriptive research design and Sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents that were randomly selected from each level. Ratio of melon and soya beans 20:80, 60, 60:40, 100:0, 50: 50, 5and 80.20 was used for the sensory evaluation. The samples were given to the panelist and the results were analyzed using 9-point hedonic scale. A well- structure questionnaire was also used to assess the level of acceptability and consumption of the soups; the data were statistically analysed using using Analysis of variance (ANOVA) at (p<0.5)leveThe findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability . The use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are no setbacks in the acceptability and consumption of melon- soyabean soup with Indian spinach vegetables in Nigeria. it is recommended that Soya beans products should be included in the melon and soya beans soup bend to improve its acceptability and consumption in Nigeria.Item Sensory attributes and consumption of melon-soybean soup blends with Indian spinach vegetables in Ilorin, Kwara State Nigeria(Published by Faculty of Agriculture University of Ilorin, Nigeria AGROSEARCH, 2017-08-17) Babayeju, A.A; Obalowu, M.A; Nmon, I.O; Adebisi, T.T; Gbadebo, C.TThe study investigated the sensory attributes of melon-soybean soup with Indian spinach vegetables which was observed to be poorly accepted in consumption. Descriptive research design and sensory evaluation was used. The study population comprised three hundred and fifty students from 100-500 level with a sample size of 40 respondents that were randomly selected from each level. Ratios of melon and soya beans 20:80, 40: 60, 60: 40, 100:0 50:50, and 80:20 was used for the sensory evaluation .The samples were given to the panelist and the results were analyzed using 9-point hedonic scale. A well-structured questionnaire was also used to assess the level of acceptability and consumption of the soups; the data were statistically analyzed using Analysis of variance (ANOVA) at (p<0.05) level. The findings revealed that the control, melon 100% soup had the highest acceptability in terms of colour, aroma, texture and general acceptability. The use of melon and soya bean soup blend is acceptable up to 60% inclusion level. The result obtained shows that there are no setbacks in the acceptability and consumption of melon-soybean soup with Indian spinach vegetables in Nigeria. It is recommended that Soya beans products should be included in the melon and soya beans soup blend to improve acceptability and consumption in Nigeria.Assessment, Soybeans, Sensory Qualities, Vegetable, Nutrition, Acceptability