Browsing by Author "Opaleke, Deborah Oluwayemisi"

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    Assessment of Coping Strategies Adopted by Parents of the Children in Kwara State School for Special Needs
    (Association for Family and Society Scientists, 2024) Abdulkadir, Shakirat Odunayo; Opaleke, Deborah Oluwayemisi; Johnson, Winnifred Oluwaseyi; Ilias, Aishat
    Parents of children with special needs have to deal with unique challenges that require special strategies to cope with. Therefore, this study assessed coping strategies among parents with children with special needs in Kwara State. Five research objectives were raised and translated to research questions. A stratified random sampling technique was used in selecting a total of 100 respondents from the study area. The instrument used was a questionnaire. Data were analyzed using a mean, standard deviation. The findings of the study revealed that parents of special needs children face different challenges associated with parenting, such as financial implication (x=1.50), accessibility of suitable school (x=1.63), and securing appropriate educational resources (x=1.73). Some coping strategies they adopted include learning about the child's special needs from child healthcare providers (x=2.34), praying and believing in the child (x=2.69), cooperating with school staff on special need education (x=2.38). It can be concluded that parents adopt adequate coping strategies that effectively manage their special needs children and greatly influence the academic and social outcomes of their special needs children. It was recommended that the government should provide funding to local community centers to create and maintain support groups for parents of children with special needs.
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    SENSORY EVALUATION AND ACCEPTABILITY OF SELECTED COOKING METHODS ON SNAIL MEAT
    (Faculty of Education, University of Ilorin, 2015-06) Adebisi, Taibat Tunrayo; Abdulkadir, Shakirat Odunayo; Adebisi, Winnifred Oluwaseyi; Opaleke, Deborah Oluwayemisi
    The 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.