Browsing by Author "Obalowu, Muinat"

Now showing 1 - 4 of 4
  • 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, Semira
    T 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
    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, Christiana
    Influence 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
    Potentials of indigenous chicken eggs in the preparation of cake and chin chin
    (Journal of Saudi Society of Agricultural Sciences, 2018-01) Oyeyinka, Samson; Olatunbosun, Sarat; Oyeyinka, Adewunmi; Balogun, Mutiat; Dauda, Adegbola; Obalowu, Muinat; Badmos, Abdul-Hameed; Joseph, John
    In this study, the potential of indigenous egg as functional ingredient in cake and chin chin was investigated. The proximate, colour and sensory characteristics of the pastries evaluated using standard methods. Indigenous eggs showed higher protein content (14.83%) than the exotic (13.61%) eggs. The same trend was observed for their fat contents. Ash and fibre contents of wheat flour and the eggs were generally low. The protein contents of cake (15.53%) and chin chin (10.75%) produced using indigenous chicken eggs were significantly (p .05) higher than samples produced using exotic eggs (Cake: 14.12%; Chin chin: 9.47%). In general, as exotic chicken eggs were replaced with indigenous eggs, the crust colour became lighter as measured by their L values. Overall acceptability of the cake samples were very similar for cakes produced from exotic (7.52) and indigenous chicken eggs (7.46) indicating that these two samples of cakes were moderately acceptable. Values obtained for sensory characteristics showed that indigenous eggs may only be suitable for making cakes with comparable quality to those made from exotic eggs. Future studies should make use of food additives to improve the taste of the chin-chin made using indigenous eggs.
  • Item
    Value added snacks produced from Bambara groundnut (Vigna subterranea) paste or flour.
    (Published by Elsevier for Journal of the Swiss Society of Food Science and Technology, 2018-02) Oyeyinka, Samson; Tijani, Taiwo; Oyeyinka, Adewumi; Arise, Abimbola; Balogun, Mutiat; Kolawole, Fausat; Obalowu, Muinat; Joseph, John
    Bambara groundnut is an underutilised leguminous crop that has similar composition to cowpea. In this study, snacks were prepared from Bambara groundnut flour or paste in comparison with cowpea. The proximate composition, colour, sensory properties and effect of storage period on the colour and texture of the snack were assessed. Protein and carbohydrate were the main components of Bambara groundnut flour and the snack. Snacks prepared from Bambara groundnut flour showed higher protein content (23.41 g/100 g) than the sample made from Bambara groundnut paste (19.35 g/100 g). Generally, snacks prepared from paste had higher ratings in all sensory attributes than those made from the flour. Colour intensity of the snacks slightly decreased, while the samples picked up moisture during storage. Storage of the snacks in high density polyethylene bags under ambient conditions of about 25 °C can keep the samples for less than 4 wk, as samples showed evidence of mould growth at 4 wk.