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Item Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef(2022) Apata, E. S.; Adegoke, M. A.; Apata, O. C.; Olugbemi, M. T.; Ogungbayi, G. B.; Okolosi, J. E.The influence of different concentrations of food grade vinegar as preservative on beef quality was evaluated in this study. Five levels of vinegar concentrations were tested and each constituted a treatment viz: T0 = (control) Freezer, T1 = 5%, T2 = 4%, T3 = 3%, T4 = 2%, and T5 = 1%. 1.5kg beef was purchased, chilled at 4oC for 24 hours, and apportioned to 6 parts of 250g per treatment. Beef samples were injected with vinegar (25 ml) in each treatment using a hypodermic needle and syringe and were immersed in same concentration in plastic containers and preserved for 14 days. The results indicated that vinegar concentrations significantly (p<0.05) affected beef quality fac-tors especially beef in T3 (3%) which furnished lower values of detrimental physical factors; cooking loss (12.23), thermal shortening (5.20) and drip loss (10.40), lipid oxidation mPV (0.11), TBA (0.22), microbial load TVC (4.60), TCC (3.29), TFC (2.38) and TAC (3.43) relative to other levels of vinegar concentrations. The same treatment (T3) elicited higher, cooking yield (87.77), raw meat colour (6.00), protein (20.47), flavour (6.70), texture (6.87) and overall acceptability (7.67) in comparison with other treatments of vinegar. It was recommended therefore; 3% vinegar could be utilized to preserve beef since it enlisted high shelf-life quality factors and acceptability.Item Acceptability of processed tiger nut (cyperpus esculentus) milk by visitors in Agodi gardens of Ibadan, Oyo State, Nigeria(2021-12) Apata, O. C.; Rabiu, Z. O.; Alab,i R. A.; Muh’d Bashir-Adeshina, S. B.The acceptability of processed tiger nut (Cyperpus esculentus) milk by visitors to Agodi Gardens, Ibadan was assessed. Tiger nut was mechanically processed into milk, packaged in plastic sample bottles and presented to 70 selected visitors in the garden. Data collected were analysed using descriptive statistics, multiple regression and Spearman correlation at a0.05. The results revealed that most respondents were female (54.3%), single (65.7%), and possessed tertiary education (86.6%). Majority (72.1%) were aware of tiger nut milk, out of which 55.7% have taken it before. The colour of the product was ranked highest (1.60±0.75). This was followed by the ranking of the packaging material (1.77±0.95) and taste (2.14±2.08). The least ranked characteristics were flavour (2.34±1.13) and aroma (2.36±0.95). The overall acceptability (1,86±0.80) of the product was high. Taste, flavour and aroma significantly (p<0.005) influenced overall acceptability. The taste, aroma and flavour of the beverage should be enhanced using fruits like Pineapple, Strawberry, Apple and Orange. Sweetener like Honey or Coconut milk can also be used to enhance the taste and flavour; in order to make it more appealing to the consumers.Item Packaging and acceptability of yam balls (ojojo) among visitors to Agodi gardens in Oyo State, Nigeria(2021-05) Apata, O. C.; Oyewole, A. R.There is a need to enhance and support the implementation of locally made (indigenous) food items and snacks. This can be done by making them more tasty and presentable. Ojojo is a popular delicacy among the Ijebu tribe of south-west Nigeria, and can be regarded as a savory snack/food. It can be referred to as an underutilized snack due to the fact that it is made from water yam which is underutilized in this part of the world. Indigenous and traditional foods/snacks, if property utilized could help to solve the problem of poverty, hunger and malnutrition locally, and as such could be promoted to global level. The research was carried out in Agodi gardens located in Ibadan, Oyo state. One hundred and one copies of structured questionnaires (sensory evaluation form) were administered to respondents within Agodi gardens using convenient sampling to assess the organoleptic characteristics, different packaging and overall acceptability of ojojo. The questionnaires were analyzed using descriptive statistics (charts and percentage) and inferential statistics (spearman correlation, t-test, and multiple linear regression. Result from nutritional/proximate analysis revealed that ojojo contains moisture (51.4%), protein (5.9%), fat (8.5%), ash (2.9%), crude fibre (1.1%) and carbohydrate (30.2%). The organoleptic characteristic showed that 58.4% of the respondents liked the taste of the sample, and the mean distribution showed that taste (x=7.35) ranked highest. The result for the different packaging materials showed that 85.4% liked the sample being served and 61.4% of the respondents' preferred plastic pack compared to other packaging materials. The level of acceptability showed that ojojo was well accepted by the respondents as 86.1% of the visitors had above the score of 6 (liked slightly) in the sensory attributes evaluated. Different packaging materials affected the level of acceptance of ojojo among visitors to Agodi gardens. Also, the nutritional benefits, taste, aroma, and overall packaging are major predictors of overall acceptability of ojojo.Item Proximate composition and microbial characteristics of processed tiger nut milk (cyperus esculentus)(Home Economics Professional Association of Nigeria (HEPAN), 2020-03) Apata, O. C.; Ajayi, O. O.; Adebayo, I. N.This study investigated the proximate and microbial characteristics of processed tiger nut milk. Tiger nut was purchased, processed under standard conditions and subjected to laboratory analysis in triplicates. The result showed that the sample contain 90.7% moisture content. 0.6% crude protein. 2.7% crude fat. 0.1% crude fibre. 0.2% ash and 5.7%> carbohydrate. The microbial toad was found to the higher than the FAO/WHO standard. The pH was found to decrease from 5.5 at preparation to 3.2 after 18 hours. It was concluded that tiger nut milk is a nutritious beverage with high moisture content hut low crude fibre, crude protein, crude fat and ash content. The milk decrease in pH suggested increase in acidity which aids spoilage.Item 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.Item 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.Item Consumers' knowledge on nutritional and medicinal values of tender coconut water among dwellers in Badagry area of Lagos State, Nigeria(2018-03) Oyewole, M. F.; Apata, O. C.The study evaluated consumers' knowledge on the nutritional and medicinal values of tender coconut water in Badagry Area of Lagos State. Simple random sampling technique was used to select 117 respondents. Data were collected using structured questionnaire on respondents' personal characteristics, source of information, constraints and knowledge on nutritional and medicinal values of coconut water. Data were analysed using descriptive and inferential statistics. The findings of the study revealed that 37.6% of respondents were between 22-31 years, 58.0% were males, 48.7% had tertiary education, friends and relatives (0.86) was the most used source of information by consumers, storage facilities (0.85) was the most severe constraint 53.4% of the respondents had low knowledge of nutritional and medicinal values of tender coconut water. There were significant relationship between constraints (r=0:201, p=0.000), soured of information (r= 0.204, p=0.005) and knowledge of nutritional and medicinal values of coconut water. The study concludes that there was low respondents knowledge on nutritional and medicinal values of tender coconut water. It is therefore recommended that nutritionist and health workers should sensitize people on the nutritional and medicinal values of tender coconut water.Item Acceptability of selected indigenous snacks by tourists in tourist centres in South Western, Nigeria(Home Economics Professional Association of Nigeria (HEPAN), 2018-03) Apata, O. C.; Abimbola, A. F.; Oyewole, M. F.Indigenous snacks are powerful tool in promising great memories for tourists. Tourists hardly patronise them due to packaging. Attractive packaging could boost patronage of IS by tourists. Acceptability of indigenous snacks by tourists in Southwestern . Nigeria was conducted. The study was carried in southwestern states Nigeria, with peculiarity of selected IS. (Kokoro, Dodo Ikire, Akara Ogbomoso and Aadun) to the source of origin. Two tourists' centers frequently visited were purposively selected in each sampled state. Twenty tourists in each of the tourist centers were randomly selected given a sample size of 180 respondents. Tourists' age were 24.3±5.01 years. About half tourists were male (51.3%) and female (54.4%), had tertiary education (71.9%) and were single (51.3%) Most of the tourists (74.9%) earned less than?100,000.00±1,232.13per month. Majority (93.1%) of tourists had high knowledge of1$ and more than half (63.1%) had favourable attitudes to IS. Among tourists, Aadun had highest flavour (61.3%), taste (45.6%) and overall acceptability (68.8%>), while Akara Ogbomoso had the least flavour (41.3%), taste(22.5%>) and overall acceptability (49.4%). Tourists' attitude to IS was significantly higher in Oyo (107.18A9.0l), than Ogun (104.33±15.15), Osun (106.10±l5.20) and Ekiti (96.25±4.20). In order of magnitude of level of acceptability of IS, Ekiti (106.50±5.57) was highest compared to Osun (102.50±12.30), Oyo (92.85±15.67) and Ogun (85.80±l5.37). Age and educational level significantly influenced acceptability of IS by tourists, Knowledge (a = 0,184) attitude (a=0.06) and perception (a = -0.304) contributed significantly to acceptability of IS by tourists. Tourists’ acceptability level of repackaged indigenous snacks was high in Southwestern Nigeria. Determinants of tourists' acceptability of repackaged indigenous snacks were knowledge, attitude and perception.Item Perception and customer loyalty in hotels within Ibadan metropolis, Ibadan, Oyo State(2018-10) Apata, O. C.; Afolabi, T. D.; Ayodele, I. A.This research was carried out to assess the effect of perception on customer’s loyalty in hotels within Ibadan Metropolis., Random sampling was used to sample 150 respondents from the hotels in Ibadan. Data were analyzed using descriptive and inferential statistics. Overall perception towards tangibility was ranked at the strongly agree level (4.24), overall perception towards reliability was ranked at the strongly agree, level (412), overall perception towards responsiveness dimension was at the strongly agree level (4.26), overall perception towards assurance dimension was ranked at the agree level (4.19), overall perception towards empathy dimension was ranked at the strongly agree level (4.29). There is also a significant relationship between customer perception, overall loyalty (r= 0.458, p< 0.01), word of mouth fr= 0.858, p< 0.01), repeat patronage (r-0.813, p< 0.01), price insensitivity (r-0.460, p< 0.01). The study has found that there is significant relationship between perception of service (tangibles, responsiveness, assurance, ana empathy), word of mouth, repeat patronage and price insensitivity.Item 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.
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