FACULTY OF AGRICULTURE
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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.Item Enterprise characteristics of selected hotels for indigenous snacks acceptability in South-West, Nigeria(Home Economics Research Association of Nigeria, 2018-12) Apata, O. C.; Abimbola, A. F.; Ajayi, O. O.; Meludu, N. T.; Ayodele, I. A.The study assessed the enterprise characteristics of various tourists' centers across the selected states in Southwest Nigeria. It was conducted in selected hotels and tourists centers in southwest Nigeria. Twenty caterers were 1 randomly selected in each hotel and tourist centers. Data were collected using questionnaire and analyzed using frequencies and percentages. The findings of the study show that indigenous snacks were offered in lower proportion to continental snacks in hotels across the states in south-west Nigeria, these snacks are prepared and packaged hygienically and also theses hotels have adequate recreational facilities. The study recommended that workshops and seminars should be organized on promotion of indigenous snacks into hotels and tourists centers.Item Effect of thermal processing methods on the eating qualities and acceptability of different meat types(School of Sciences, Federal University of Technology, Akure, Nigeria, 2017-12) Apata, E. S.; Eniolorunda, O. O.; Apata, O. C.; Abiola-Olagunju, O.; Taiwo, B. B. A.This study was carried out to evaluate the eating qualities of six different meat types namely: beef, chevon, pork, rabbit, turkey and chicken cooked with three methods. The three cooking methods employed were frying, boiling and roasting. Fresh meat cuts (250g) of 5 meat types were purchased from Ayetoro market in Yewa North Local Government areas of Ogun State, while live rabbits were bought and slaughtered and 250g of meat harvested and used for this study. The 250g of each meat type was divided into 50g and subjected to cooking using frying, boiling and roasting for 20 minutes. The meat samples were served to a semi-trained 10-member taste panel that adjudged the test on the meats for flavour, tenderness, juiciness, texture and overall acceptability using 9-point hedonic scale on which 1= disliked extremely and 9= liked extremely. The results showed that frying increased (p<0.05) the . juiciness and texture of rabbit, turkey, chicken and pork meats as well as the overall acceptability of the same meat types. Boiling increased the flavour of beef and chevon and tenderness of rabbit, turkey, pork and chicken as well as the texture of beef, chevon, pork and rabbit, but enhanced the overall acceptability of beef and chevon. Roasting improved the flavour of beef and chevon, tenderized pork and rabbit meat as well as increased the juiciness of beef and chevon, texture of beef, chevon and rabbit meats; it increased the consumer’s acceptability of beef, chevon and rabbit meats. It was concluded that each meat type should be cooked based on the method that impacts palatability quality which the consumer desired. It was suggested that pork, rabbit, turkey and chicken meats be fried as it enhanced most of the palatability qualities of these meat types, beef and chevon meat be boiled or roasted for higher acceptability.Item Assessment of service quality and restaurant attributes on customer satisfaction among restaurant users in Ibadan metropolis(2017) Apata, O. C.; Abimbola, A. F.; Oluyisola, O. O.Service quality is fundamental components which produce higher level of customer satisfaction, which in turn leads to increased repurchase intention. A significant amount of literature has emerged, which has increased our understanding of the difficulties associated with delivering service quality, however need for service managers with the tools they need to put quality control into action is important. In this study, perception of service quality and restaurant attributes and its impact on customer satisfaction were assessed among traditional restaurant users in Ibadan metropolis. A multistage sampling procedure was used to sample 126 respondents from four (4) Local Government Areas in Ibadan metropolis. Questionnaire was administered to collect data on respondents' socio-economic characteristics, perceived service quality of restaurants and satisfaction on restaurants. Data were analyses using descriptive (frequencies, percentages, means and ranks) and inferential (Chi-square, Pearson's Product Moment Correlation and Linear regression) sat p=0,05. Mean age of respondents was 29.11 years with majority being single (69.8%), male (58.7%), Yoruba (81.7%), students (33.3%), with mean income of N91186.51 and majority (94.4%) having tertiary education as their highest form of education. Perceived service quality was high. Overall satisfaction on restaurants was high 58.7%. Respondents ethnicity (X2-7.905), occupation (X2=12.750), age (r=0.295), income (r=0.226) were significantly related to customer satisfaction in restaurants. Also, perceived service quality (r=0.624) was significantly related to customer satisfaction in restaurants.Item Effects of breeds and spices on water holding capacity and consumers’ acceptability of goat meat (chevon)(Animal Science Association of Nigeria, 2016) Apata, E. S.; Omojola, A. B.; Eniolorunda, O. O.; Apata, O. C.; Okubanjo, A. O.Five muscles, semitehdinosus (ST), Biceps femoris (BF), Longissimusdorsi, (LD), Trceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of two breeds, the West African Dwarf and Red Sokoto, 50g of each muscle was cooked with four different spices; ginger (A) garlic (B), alligator pepper (C) and black pepper (D) to determine their effects on water holding capacity and acceptability of the muscles. The muscles together with the spices were cooked for 20 mutes and cooled to room temperature (about 25°C), Ig of each muscle was removed and pressed to determine the water holding capacity, while the rest of the muscles were served to 10 member taste panel to assess the muscles for acceptability based on their flavour on a 9 point hedonic scale. The results (49.80, 48.30) showed that muscles cooked with ginger (A) had higher water holding capacity while those poked with garlic (B) had the least (28.50, 25.30). Muscles from WAD buck goat (BF 49.80) had higher water holding capacity. Muscles cooked with garlic (B) (8.67, 80) were highly preferred by the taste panelists while muscles cooked with alligator pepper (C) (4.32, 4.15) were least accepted. It was evident from the results this study that spices can improve water holding capacity and acceptability of chevon. Ginger (A) favoured high water holding capacity while garlic (B) is recommended for high flavour and acceptability of chevon.