Browsing by Author "Opaleke, Deborah O"
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Item Acceptability and Nutrient’s composition of Amala Using Yam and Cocoyam flours.(Published by University of Benin, Book of Proceeding., 2018) Opaleke, Deborah O; Hussein, Abdulgaffar A; Nmon, I.O.Item Assessment of Exclusive Breastfeeding and Infant Formulation on Academic Performance of Pre-Schoolers: University of Ilorin Nursery School, Ilorin.(Faculty of Education, University of Ilorin., 2014) Adebisi, Taibat T; Opaleke, Deborah O; Olayioye, Adenike DItem 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 OThe 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).Item Assessment of Nutritional Management of Sleeplessness, Dizziness and Snoring Among Postgraduates Students in University of Benin, Nigeria.(Home Economics Professional Association of Nigeria (HEPAN), 2019-03) Opaleke, Deborah O; Uko-Aviomoh, E.E.Item Cardiovascular Diseases: Types, Risk Factors and Nutritional Management(Association for the Promotion of Education, Health, Environment and Technology Research, 2012-12) Opaleke, Deborah O; Seriki-Mosadolorun, Jummai SItem 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 Factors influencing fashion trend among undergraduates: A case study of faculty of Arts, University of Ilorin(Department of Educational Evaluation and Counselling Psychology, Faculty of Education, University of Benin, Benin City, Nigeria., 2019-05) Opaleke, Deborah O; Gbadebo, Christianah T; Adebisi, Taibat T.; Kayode, Blessing OItem Human nutrition: A life Course Approach.(The General Studies Division, University of Ilorin, Ilorin, Nigeria., 2017) Opaleke, Deborah O; Oladiji, TemidayoItem Influence of Entrepreneurial Personality Traits of Home Economics Undergraduate Students on their Future Plans(Ilorin Journal of Education. Published by Faculty of Education. University of Ilorin, Ilorin., 2014-12) Adebisi, Taibat T; Opaleke, Deborah O; Abdulkadir, Shakirat O.; Adebisi, Winnifred O.Item Influence of Socio-economic Status of the Women on Awareness and Utilization of Landolphia togolana Root as a Soup Thickener in Ondo State, Nigeria(Department of Vocational and Technical Education, University of Benin, Benin City, Edo State, Nigeria., 2021-09) Opaleke, Deborah O; Salami, L.I.; Uko-Aviomoh, E.E.; Nwabah, N.I.; Oluwadare, A.A.Item Nutrient Composition and Sensory Qualities of Landolphia togolana Used for Traditional Soup Consumed by Postpartum Mothers in Akoko Region of Ondo State, Nigeria(Society for Home Economics in Nigeria (SHEN), 2021-12) Opaleke, Deborah O; Salami, Lilian I.; Uko-Aviomoh, Ekemini E.; Ijabadeniyi, Oluwatosin AItem Nutritional and Sensory Evaluation of blended of flour of white maize and benniseed and sweeten with date fruit for production of cake for Actualizing Sustainable Development Goals.(Home Economics Professional Association of Nigeria (HEPAN), 2021-06) Opaleke, Deborah O; Salami, L.I.; Ihensekhen, Isoken; Ishaq, H.OThe study evaluated the sensory and nutritional attributes of blends of white maize and beniseed(Gorigo) flour sweetened with date fruit in cake production. The experimental research design was adopted for the study.Six coded samples of cake produced from wheat, Maize flour, beniseed flour and date fruit: WHS(100%Wheat +Sugar), WHD(100% Wheat +Date), MS(100% Maize+sugar), MD(100% Maize +Date), MBS(50% Maize+50% Beniseed+sugar), MBD(50% Maize+50% Beniseed+Date) were subjected to proximate content dtermination and sensory evaluation. The data obtained were subjected to descriptive and inferential statistics.The result revealed that there was significant difference (p<0.05) in the colour, aroma, taste, texture and overall acceptability of the products, with the sampleWHSbeing most preferred and the sample MD (being least preferred. Sample MBD was least preferred across all sensory quality and overall acceptability.Result of nutritional composition of samples showed that crude protein, moisture, crude fat, crude fibre and ash increased from 7.31 to 11.70, 9.80 to 12.47, 17.26 to 20.17, 2.03 to 2.35, and 1.05 to 1.84 respectively in the maize-beniseed-datesample. However, carbohydrate content reduced from 60.27 in the wheat-date sample to 1.49 in the maize-beniseed-date sample. WHS was most preferred with mean score of 7.73, while sample MDwas least preferred with mean score of 5.40.The study concludes that the maize-beniseed-date sample least preferred across all sensory qualities, the nutritional composition of sample showed that crude protein, moisture, crude fat, crude fibre and ash increased in the maize-beniseed-date sample. It was therefore recommended that the production of maize-beniseed-date sample should be encouraged for its rich source of nutrients, and dietitians should recommend the maize-beniseed-date caketo patients with gluten sensitivity (Celiac patients) and those with protein-energy malnutrition.Item Phytochemical and Antioxidant Properties of Landolphia togolana Plant Root in Maintenance of Health and Well-being of Postpartum Mothers in Ondo State, Nigeria.(Association for the Promotion of Education, Health, Environment and Technology Research (NJEHETR)., 2021-05) Opaleke, Deborah O; Salami, I.L; Uko-Aviomoh, E.E.Item Pregnant Women’s Perception on Maternal Health Care Services in General Hospital in Ilorin, Kwara State, Nigeria.(True Scholar Research Limited, London., 2019) Opaleke, Deborah O; Nwabah, N.I.; Agunbiade, O.; Ademola, SItem Preparation and characterization of akara and senke cakes made from cowpea flour paste(Journal of Current Science and Technology, 2023-07-15) Opaleke, Deborah O; Adebisi, Taibat T.; Ihensekhien, Isoken; Karim, Olayinka R; Lawal, Simbiat M.; Oluwadare, Ayodele A.Despite commercial acceptability as diets in some West African and South American households, the bulk of the world's population does not consider akara and senke to be foods due to a lack of scientific proof demonstrating their intrinsic benefits and formulation processes. The focus of this study, therefore, was to prepare and characterize akara and senke developed from dehulled (DH) and undehulled (UDH) cowpea. Sample A (100% DH), Sample B (100% UDH), Sample C (25% UDH: 75% DH), Sample D (75% UDH:25% DH), Sample E (50% UDH:50% DH). Analysis was carried out using standard methods. Results showed that samples E and A had the highest and lowest values for oil absorption capacity (OAC), water absorption capacity (WAC), and loose-packed density (LBD), respectively. Protein (17.40%), carbohydrate (42.33%), and energy (541.72 kcal/g) were the highest for samples A, D, and C, respectively. The fat content (14.44%) was the lowest in sample D, while sample B had the lowest ash content (3.18%). While sample C had the highest L value (50.94), a (13.14) and b (-6.13) were the lowest in sample A. The sensory qualities showed that senke made from Sample E had the highest ratings (except for color) in all the sensory parameters. The average overall acceptability was 7.13, and statistical analysis revealed no significant (p<0.05) differences among the samples. Formulation of dehulled and undehulled cowpea flour paste as cakes has intrinsic nutritional benefits and their consumption should be encouraged globally.Item 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 OThe 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.