Browsing by Author "Adebayo, I. N."

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Assessment of chemical and organoleptic properties of fortified indigenous maize-based snack
(2019) Apata, O. C.; Oyebade, O. J.; Ajayi, O. O.; Ajayi, O. O.; Adebayo, I. N.; Meludu, N. T.; Ayodele, I. A.
Backgronnd: Aadun is an indigenous maize-bascd snack high in energy, phosphorus and magnesium but low in protein. it is often sold with minimal packaging under conditions which may lead to its rapid deterioration. Protein fortification and improved packaging could enhance its balance of nutrients and increase acceptability. Objective: The study evaluated the chemical composition and organoleptic qualities of fortified, aadun. Methodology: Four different samples of aadun were prepared. T0 served as the control (unfortified aadun) while the three others (T i, T2 and T3 were fortified with groundnut, cray fish and soybeans, respectively. The four samples were subjected to proximate and mineral analysis. Different packaging materials such as foil paper, polyethylene and plastic plate covered with kiln film were used to present the samples to 50 panellists for organoleptic assessment. Results were subjected to descriptive statistics and ANOV A using SPSS version 20 Results- fortified samples were found to be significantly different in their chemical composition and sensory attributes from the control sample. The fortified aadun samples had higher protein, crude fibre, ether extract, iron magnesium, iodine, sodium, potassium and phosphorus due the control. The T0, was rated highest for the colour and the T1 for taste, texture, aroma and overall acceptability. The most preferred packaging material for the samples was plastic plate covered with kiln film while polyethylene was least preffered. Conclusion: Fortifying aadun with different ingredients especially groundnut and improving the materials used in packaging will improve its consumer acceptability.
Quality and sensory assessment of honey sourced from different locations in Ibadan metropolis, Nigeria
(2018-09) Apata, O. C.; Akintobi, O. A.; Lateef, F. L.; Adebayo, I. N.
Honey is a sweet food made by Bees using nectar from flowering plants. It is known to be subjected to various use: as direct edible and for pharmaceutical purposes. In Nigeria, particularly in Ibadan metropolis, the demand for honey is ever increasing due to the burgeoning population increase and also consequent to it nutritional and medicinal benefits. By the reason of the high demand of honey and low supply of the product, getting pure and original honey from the market is becoming very difficult, leading to some folks taking advantage of tire short fall thereby flooding the market with adulterated honey. It is however against this background that this study seeks to provide answers to the problem of identifying quality honey through proximate and sensory evaluation. Honey samples were obtained from three sources in Ibadan metropolis (UI, OO, and OJ) and analyzed for sensory and proximate properties such as fructose, sucrose. Maltose, glucose, moisture content, ash, protein, hydroxymethylfurfural (HMF), ascorbic acid, ether extract (fat), crude fibre, and nitrogen free extract (carbohydrate) content following Standard Association of Official Analytical Chemistry. The following range of values were determined for fructose, sucrose. Maltose, glucose, moisture content, ash, protein, hydroxymethylfurfural (HMF), ascorbic add, ether extract (fat), crude fibre, and nitrogen free extract range from 12.4-20.4, 5.0-7.7, 0.0- 0.17, 21.3-36.5, 23.3-36.6, 23.4-17.9, 0.50-0.26, 0.0-0.43, 7.4-7.6, 0.0-0.33, 0.0-0.23, 0.0-01, and 72.7-80.9, respectively. The three samples of honey are of good quality but OJ had the least. UI honey has the overall acceptability rating.
Service quality and customer loyalty in hotels within Ibadan metropolis, Oyo State
(2019) Apata, O. C.; Afolabi, T. D.; Ajayi, O. O.; Abimbola, A. F.; Adebayo, I. N.; Okhiria, A. O.
The study assessed the effect of service quality on customers’ loyalty in hotels within Ibadan metropolis. Random and convenience sampling was used to sample 192 respondents from thirteen hotels in four local government areas within Ibadan metropolis. Data were analyzed using descriptive and inferential statistics. The findings revealed that there was an overall statistically significant correlation between service quality and overall loyalty (r = 0.439, p<0.01), word of mouth (r = 0.427, p< 0.01) and repeat patronage (r= 0.443, p< 0.01), there was no significant relationship between service quality and price insensitivity (r = 0.439, p>0.01). Overall expectation towards tangibility was at the agree level (4.18) while perception was ranked at the strongly agree level (4.24 )and (4.22), overall expectation towards reliability is at the agree level (4.06) and responsiveness was at the agree level (4.17), perception of responsiveness dimension was at the strongly agree level (4.26), overall expectation towards assurance was at the agree level (4.12), perception of assurance dimension was ranked at the agree level (4.19) and empathy dimension was ranked at the strongly agree level (4.29), while overall expectation towards empathy was at the agree level (4.27). There was significant relationship between service quality and customer loyalty.