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Browsing by Author "Okhiria, Adebimpe O."

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Assessing the sensory qualities and acceptability of commonly consumed indigenous dishes for Tourism Development in Lagos and Ogun Sate, Nigeria
(College of Agriculture, OOU, 2004-09-24) Okhiria, Adebimpe O.
The study investigated the sensory qualities of some commonly consumed indigenous dishes in southwest region of Nigeria. Sensory attributes (appearance, texture, taste, aroma and overall acceptability) were the quality attributes assessed and the correlation analysis of the contribution of the mean scores of the attributes to overall acceptability of the dishes were determined. The result shows the ranges of mean score of attributes with appearance (3.42 to 7.22), texture (3.44 to 7.12), taste (3.36 to 7.53), aroma (3.09 to 6.61) and overall acceptability (3.51 to 7.39). Also, the results of the correlation analysis shows that most of the attributes of the dishes are positively related to the acceptability of the dishes (p<0.01). The result (p = 0.258) (r = 0.062) showed that the dish of ewuro elegusi was rated the highest among all the sensory attributes while amuriki was rated lowest. The study showed that vegetables play an important role in the sensory qualities of indigenous dishes and most of the dishes were acceptable to the visiting tourists in the study area.
Credit Acceptability and Food Security of Farming Households in Nigeria Ayetoro, Yawa North Local Government Area, South_West, NIgeria
(Nigerian Association for Hospitality, Tourism and Home Management, 2007-06) Awotide, D. O.; Okhiria, Adebimpe O.
study examined the socio-economics characteristics of farming families (particularly access to credit) Thouseholds' perception of food security. To achieve this, a cross sectional survey of 90 randomly lected farming families was conducted. Descriptive and econometric analyses (binary logistic ression model) were carried out. Results showed that farming households' education, farming perience of the farmers, household size, farming household perception of the food security condition were significantly related to access to credit or credit usage. In addition, we deduced from the responses that food security is attached to quantitative compromises in food selection and consumption Policy measures aimed at increasing the farming households' access will go a long way in making the farming families much more food secured in the study area.
Empowering Women as a Tool for Eradicating Poverty in NIgeria_ A Case Study of Ayetoro Women in Yawa North Local Government, Ogun State
(College of Agriculture, OOU, 2009-08) Okhiria, Adebimpe O.
This study was designed to investigate the level of their participation their hom was designed to investigate the sources of funding available to Ayetoro women in their trades and vocations, assess of their participation and engagements in vocational skills for empowerment; and examine the feeding patterns of useholds in order to ascertain the level of their empowerment in relation to their diets and nutrition. maintained indicated that 64.29 percent obtained capital to finance their trade and vocations from cooperative societies esusu. Other sources are finance agents 15.71 percent, and 11.43 percent rely on friends and relations for assistance. beneficiary from Ogun State Employment Generation Programme (OGEGEP) were 5.7 percent. Among others, the study mended that Rural Credit Schemes should be established especially for women farmers, food processors and distributors.
Evaluating the Impact of Monetary Policy on the Growth of Emerging Economy: Nigerian Experience
(American Journal of Economics, 2016) Obadeyi, J. A.; Okhiria, Adebimpe O.; Afolabi, Victor K.
The study evaluated the impact of monetary policy on the growth of emerging economy: Nigerian experience. It was not a gain saying that monetary policy played significant roles in any country’s financial growth and development both in high and low income economies, but are constrained by fiscal dominance, high cost of funds, high inflation etc., but exchange rate, interest rate, money supply and foreign reserve are some of the significant monetary policy indicators that can ascertain national economic growth. The study covers between 1990 and 2012, the scope is considered because it fell within the era of market-based monetary period. Automated Statistical Package Technique (ASPT) was used to analyse the model. The Ordinary Least Square (OLS) technique was adopted in the study in order to assess the relationship among the economic variables. The paper concludes that the major problem of monetary policy was as a result of the CBN’s inability to control the money supply and bank credits, which were very essential for measuring and proffering solution to the substantial credit spreads between short-term central bank policy rates and the rates facing households and firms in the economy. The study recommended that the government should implement countercyclical policy that would lead to the desired expansion of output (and employment); though, it entailed an increase in the money supply, which would also result in an increase in prices, but policymakers should commit to holistic policies, rules and regulations that would remove full discretion in adjusting monetary policy.
Evaluation of Impact of Information Technology Skill on Hotel Services and Productivity_ A Case Study of Sheraton Hotel and Showers
(College of Agriculture, OOU, 2011-08) Okhiria, Adebimpe O.
The study was designed to evaluate the random sampling technique method. She Nocioned to evaluate the impact of information technology skil on hotel services and productivity. Through purposive Jine technique method, Sheraton hotel and Towers was selecied for the study. Questionnaires were used 10 obtain ially on professional status of staff, and knowledge of information technology skill by the management staff. The is that 53.33% were skilled among the managers, 70% were i.T skil ed. The results of the study showed thar hotel operation during quality services makes hotel operations easier and more effectie, acquire and analyze information easily and control products 4-2 ution by software monitoring and reduce labour cosi by automation. Eventually, it leads to higher productivity.
Evaluation of Iron, Zinc, Sodium and Phytate Contents of Commonly Consumed Indigenous Foods in Southwest Nigeria
(Journal of Nutrition & Food Sciences, 2012) Olayiwola, I. O.; Okhiria, Adebimpe O.
The iron, zinc, sodium and phytate contents of commonly consumed indigenous foods in southwest Nigeria were evaluated. Twelve dishes/foods were selected from the six states that constitute the southwest portion of Nigeria. These foods were obtained through a structured questionnaire that assessed the food ingredients availability, accessibility and affordability. The dishes were prepared in accordance with the recorded food standards of Oguntona and Akinyele, 1995. The food samples were prepared, homogenised, oven dried and grinded for analysis following standards from the Association of Official Analytical Chemist (AOAC). The moisture and mineral contents were determined in compliance with AOAC standard procedures. The phytate content was, however, analysed using Wheeler and Ferrel’s procedure. The results indicated that yam potage (1.9 ± 0.11), ebiripo (1.25 ± 1.00), and eba (1.23 ± 0.01), have high iron values, while fufu appeared relatively low in iron content (0.39+0.02 mg/percent). The zinc levels were significant in pounded yam, ebiripo and pound cocoyam, which measured (3.65 ± 0.03), (2.34 ± 1.01) and (2.30 ± 1.00), respectively. The phytate contents ranged from 0.26-4.61 mg/percent; however, some food roots, pulses and grains were relatively higher in phytate than most vegetables soups and staple foods. Sodium levels were relatively high in roots, such as laafun, eba fufu and ikokore (3.50-5.23 mg/percent).
AN EVALUATION OF THE EFFECTS OF DECORATION ON PATRONAGE OF HOTELS IN ABEOKUTA METROPOLIS, OGUN STATE, NIGERIA
(College of Agriculture, OOU, 2011-08) Alaba, Kikelomo E.; Okhiria, Adebimpe O.
The study evaluated the effects of decoration on patronage of hotels in the Abeokuta metropolis. The specific objectives are to assess in economic characteristics of the hotel staff in the area of study. The types of interior and exterior decoration used by the als as well as the services provided, infrastructure and furnishing materials, including the maintenance capability and the attitude of staff respondent) towards the pattern of decoration of the hotels were also examined. A total of 200 questionnaires were administered 18 hotels purposively selected for the study. Findings revealed that majority of the hotel customer were within the active age of between 31-50 years. The findings also showed that most of the respondents were male (65%) and had formal education (100%). Chi square tests showed significant relationship between the effects of hotel decoration and socio-economic characteristics of the respondents. Xcal = 81.189 was greater than X' tab = 9.488 at the 5% significant level and df = 4, suggesting that patronage had a significant relationship with the effect of hotel decoration. There was also a significant relationship between the effects of decoration and services provided by the hotels as X2 calculate was 289.72 which was greater than Xfrom the table X2 = 3.841 at 5% level of significant and df = 1. Correlational analysis showed that there were positive correlation (r = 0.1416) between hotel decoration and patronage; this implies that a better decoration will bring higher patronage. This project concludes that the use of good interior decoration, sound renovations and general cleaning of the hotel surroundings encouraged patronage and contributed well to the success and development of the hotels, thereby increasing patronage and income.
The Impact Of Deposit Money Banks (DMBs) On The Survival Of Mıcro Scale Enterprises (Caterıng And Outdoor Servıces) in Nıgeria
(International Journal of Educational Research and Technology, 2015-06) Obadeyi, James A.; Okhiria, Adebimpe O.
The study focused on the impact of Deposit Money Banks (DMBs) on the survival of micro scale enterprises (outdoor catering services) in Nigeria. It would be difficult to discuss outdoor catering services without considering the pivot that assists its operations; the fulcrum of its operation is the informal sector of the economy. It is however obvious that catering is a good example of micro scale entrepreneurial business that supports the development of the nation’s national growth. The economy of any nation depends on the contributions of all sectors particularly the micro scale enterprises (MSEs). The important role of MSEs in the national economy cannot be over emphasized given their enormous role in the transformation of rural economy. Primary source of data i.e. questionnaire and interview were used in the study. A simple Ordinary Least Square (OLS) method was further adopted to statistically analyze the responses of the respondents gathered though the research instrument so as achieve a reasonable conclusion for the study. The paper concluded that the growth of MSEs does not depend significantly on the support and activities of Deposit Money banks (DMBs) in Nigeria because of the stringent lending conditions and other funding requirements by most banks. The paper recommended that there is urgent need by government to review the reform in the banking subsector so that DMBs can effectively fund MSEs’ activities with long-term, low interest rate facilities; in order to assist the its survival both in short and long run to meet long-term plans, and to enhance national economic growth and development.
Improving Weaning Diets Through Germination and Fermentation of Sorghum Grains
(The Postgraduate School, OOU, 2009-06) Okhiria, Adebimpe O.
Malnutrition at the level of the individual child is the product of inadequate food quality and quantity and the effect of illness, usually due to infection. At household level, food technologies of Germination and Fermentation are traditional household level food technologies which can be used to improve weaning practices in developing countries Amylace Rich Flour (ARF) produced by improving feed energy density, while fermentation reduces contamination of feeds with pathogens, and facilitates more frequent child feedings. The main fermenting organisms used are yeasts, mould and bacteria. Lactic acid producing bacteria are responsible for most ferment cereal porridges and drinks and it is these that are most suitable for use as weaning foods.
Indigenous Food Consumption Pattern in South West, Nigeria
(HTM, OOU, 2012-08) Olayiwola, I. O.; Akinlade, A. R.; Okhiria, Adebimpe O.
The study investigated the types and frequency of consumption of indigenous dishes in South western, Nigeria. Purposively, the study was conducted in tourist circuit region / that comprises of six states in the old Western Region of Nigeria. The five states selected are specifically Ogun, Osun Ekiti, Ondo and Lagos states. There were three hundred and thirty (330) respondents. The method used was food frequency questionnaire. The results showed that the indigenous dishes were consumed weekly, monthly or yearly, and none ate daily. In Ogun state, more than fifty percent of the respondents consumed Ikokore a water yam based recipe. The legume based dishes from cowpea; Awuje 76 %; Jogi 71.6% and Ekuru (66.7%) were eaten weekly. However Apapa (100%) and Obe oki (100%) also from legume group were disappearing since the consumption is only once a year. In the vegetable group, Efo ebolo soup with lyan ogede consumption by 80% of the Ogun state respondents on a weekly basis. Prominent in Osun state were vegetable soups such as Efo Odu (73%), Efo Ogunmu (73%) and Efo osun (73%) with pounded yam/cocoyam all consume.'on a monthly basis. Very few indigenous foods were consumed weekly in Osun state. In ondo, Obe elegede from pumpkin vegetable with pounded yam were consumed weekly by 66.7% of the Ondo respondents. More than fifty percent also utilised Gbure vegetable soup; Obe luru soup and ila alasepo on a weekly basis. Respondent in Ekiti has no specific indigenous food on a weekly basis except few cowpea based food like Ewa ibeji and ekuru. Among vegetable based soup, is Efo odu and ogede agbagba (leafy vegetables, unripe plantain and yam) consumed by 55% every week. On a monthly basis were Obé efirin a herbal soup with pounded yam/cocoyam/cassava (72.2%). Yearly were Obe oogun a herbal soup with pounded yam/cocoyam and Ogiri with Ila alasepo by indigenes of Ekiti. In Lagos state, indigenous dishes were Imoyo eleja with Imoyo Eba (73); Ofada rice with pepper sauce (57%) and Vegetable soup iyana ipaja (56%) on weekly consumption. In all, legumes based foods were in higher consumption as well as vegetable and herbs with nuts among indigenous dishes of south west. The indigenous dishes like cocoyam based are disappearing therefore need to advocate with agriculturist and industrialist to add value to cocoyam for upgrade usage. Keyword: Indigenous, Frequence, Yoruba Dishes, Consumption.
Nutritional Evaluation and Sensory Qualities of Sekete Beverage Flavoured with Ginger and Sweet Potatoes
(The Postgraduate School, OOU, 2010-12) Okhiria, Adebimpe O.
The study was designed to evaluate the nutritional composition of "sekete” beverage and also assessed people's responses to "sekete "flavoured with ginger and sweet potato, and the second sample, flavoured with table sugar only. The raw materials used consist of guinea corn 85%, ginger 5% and sweet potato 10%. The control sample had guinea corn 85% sugar 15%. They were processed by adopting the local methods. The beverage "sekete” was nutritionally and organoleptically evaluated using standard methods. The "sekete" beverage flavoured with ginger and sweet potato appeared to have higher nutrient value, than the "sekete" flavoured with sugar only. The recorded values were energy (320.15kcal/100g), protein (18.10g/100g), carbohydrate (78.15g/100g), fat (1.32g/100g). They also contained fair levels of minerals. The sensory evaluation scores of the two samples indicated that flavoured "sekete" with ginger and sweet potatoes were most favoured by elderly panelists while majority of the youths among the panelists preferred the “sekete” flavoured with sugar. Generally, "sekete” beverage flavoured with ginger and sweet potato had higher overall acceptability.
Nutritional Evaluation of Snacks made from sweet potato, Wheat and Composite Flour at Various Level
(College of Agriculture, OOU, 2009-08) Okhiria, Adebimpe O.
Mixture at various levels. 24 dried. 7 were made at 25%, 50%, The study focused on evaluating the nutritional contents of snacks made from sweet potato, wheat and the composite at various levels. 2kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun ey were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution de at 25%, 50% and 100% using 100% wheat flour as control sample. Crude protein contents were significantly (p<0.05) ed in the cake samples that contained 100% wheat flour than the chin chins and cookies that has 50% wheat flour how sweet potato flour. However, data obtained showed that the higher the inclusion levels of either wheat or sweet potato the higher the crude protein content. Cakes prepared from 100% wheat flour and 100% sweet potato flour had the highest protein content respectively. Cakes made from either sweet potato flour or wheat flour compared favourably with respect rotein content Fat content was also higher (p<0.05) in the cake samples with values ranging between 13.759% and 60% most likely as a result of the higher number of eggs in the recipe. The cookies, however, gave the lowest fat contents. Carbohydrate contents were relatively high in all the cakes, chin chins and cookies with values ranging from 65.389% and 73.230%. Marginal variations (p<0.05) were obtained in the colour, texture, taste, aroma and general acceptability of the cakes, chin chins and cookies. Moreover, cakes, cookies, and chin chins containing 100% wheat and 25% sweet potato flour and 75% flour had higher sensory scores, which were close to one another respectively. It is therefore concluded that sweet potato flour could be used in making either cakes, cookies or chin chins, at least at 25% level of inclusion.
The Nutritional Status and Health Conditions of Older Adults_ A Case Study of Odoraboyejo Community, Ijebu-Igbo, Nigeria
(Journal of Agricultural Management, and rural Development, 2005) Olubanjo, O. O.; Okhiria, Adebimpe O.; Aina, O. M.
This study analysed the nutritional status and health conditions of the older adults making Odoraboyejo Community, ljebu-Igbo, Nigeria a case study. A sample of seventy-five (75) respondents, at least 60years of age was drawn using the systematic random sampling procedure. Data were collected on demographic and socio-economic characteristics, food and feeding habits, dietary patterns, health conditions and physical defects of the respondents. Empirical results revealed that older adults of the female sex predominate (about 63percent) in the study area. Also, most of the older adults were widowed (49percent), above 70years (37percent), and on self-employment (49percent). Three-quarters of the respondents used pit latrines while 16percent used nearby bush for defeacation. Twenty-four (24) percent had access to well water as the only water source. About 55percent had chewing problems with only 24percent on medication. Also, about 27percent were dependants — on their offspring and close relations with an additional 12percent revealing no source of upkeep. Nonetheless, 36percent of them were into alcohols. Anthropometric indices further confirmed the incidence of a severe under-nutrition among the respondents with eye and conjuctival dysfunction, dental caries and body pains being the most reported ailments within the community. Appropriate programmes should be instituted within the Ijebu North Local Government Area to address the malnutrition and other afore-listed medical problems of the older adults in the study area.
Okhiria Adebimpe O, Akanji A. M. (2007). Assessment of the Comploiance of some selected fast food companies to safety and hygenic standard in Nigeria_Case Study of Metropolis, Abeokuta and Ijebu_Ode
(ICHTM, 2007-06) Okhiria, Adebimpe O.; Akanji, A. M.
The frequent occurrence of food poisoning in the public food units and at household levels remains a problems to be totally solved in Nigeria. The study has highlighted the knowledge and compliance of Fast Food Companies in the southwest geopolitical Zones of Nigeria with established safety and hygiene standard. These are Lagos metropolis, Abeokuta and Ijebu-Ode in Ogun State. They are categorized into Zones A,B,C,E, for easy study. The respondents were assessed and studied in the areas of food hygiene, equipment and untencil hygiene, personal hygiene, food safety and food and Nutrition education. 350 structured questionnaires were distributed to respondents, data collected were analysed.
Pottery production, an entrepreneurship perspective for job creation and poverty alleviation. A case study of Dada pottery, Okelele, Ilorin, Kwara State, Nigeria
(IISTE, 2015) Okhiria, Adebimpe O.
Abstract Indigenous pottery art as a small scale business was studied in the perspective of entrepreneurship. The study area is Dada pottery located at Okelele quarter, Ilorin East local government of Kwara state. A structured and validated questionnaire was used. This was in the format of five point scale that ranges from Strongly Agreed to Strongly Disagree. Information was obtained from primary and secondary sources. The research results reveals that indigenous pottery has prospects wider and increased acceptability among the rural and the urban dwellers for domestic and interior decorations especially in the hotel industry. The Dada potters are good, deft in creativity and innovative but are facing many occupational challenges which include lack of working capital as loans from banks, continual usage of old equipment etc. Dada potter centre need entrepreneurship approach in the area of production, new marketing and products production strategies to be able to compete with foreign wares and increase the scope of consumers.
Poverty, an African Epidemic: Empirical Evidence of Nigeria
(IISTE, 2015-11) Okhiria, Adebimpe O.; Obadeyi, James A.
This study examines poverty as an African epidemic, with an empirical evidence of Nigeria. Poverty unarguably remains a global phenomenon that is complex and multi-dimensional in nature. Poverty is an economic situation where a household income is inadequate to meet the minimum nutritional need for growth and long-term survival (World Bank, 1996). The primary source of data was adopted via questionnaire and oral interview. A simple correlation technique was adopted to address the significant relationship among the responses of the respondents gathered though the questionnaire to derive logical conclusion. The study concludes that the blame on poverty is placed on modes of designing and implementing developmental programmes, which are seen to have failed to take the basic needs of the poor into account and historical factors together with the existing social structures that have developed from them. The paper further discovered lots of disparities in people’s income, gender, health, education etc. The study however, recommends that government should articulate a bold vision and establish concrete targets for improving and saving the lives of those threatened by diseases and hunger by way of introducing grants to ‘senior citizens’ – old people, providing monthly allowance to them, ensuring support for children that are orphan, homeless, and even with disabilities etc., in all areas of life. The study further recommends that government in all levels should be identified with the importance of using critical statistical data to corroborate progress report in order to assist in monitoring and implementing poverty alleviation programmes initiated by federal government, and to meet the target of Financial System Strategy, FSS 2020 and Millennium Development Goal (MDGs) by 2015.
The Prevalence of Protein Energy Malnutrition in Nigeria and Dietary Management _a Revised Study
(Nigerian Association for Hospitality, Tourism and Home Management, 2007-04) Okhiria, Adebimpe O.
Protein energy malnutrition describes the spectrum of nutrition disorder, which occurs in children under five years when the diet is poor in protein and energy, faulty weaning practices, poverty, poor sanitary conditions, minimal medical attention and endemic childhood infections Studies in Nigeria revealed that protein energy malnutrition is one of the major nutrition problems causing death in children under five years. This reviews highlight (a) prevalence, causes and mortality rate attributed to protein energy malnutrition, (b) breast feeding and weaning patterns(c) hematological parameter of PEM children (d) Dietary management of PEM children, towards rehabilitation less than five years of age. The Nigeria demographic and health survey (NDHS 1990) revealed that 43.% under five children age are stunted, 35. 7% are under weight, 9.1% are suffering from wasting. A more recent study by UNICF (1993) in ten states of the federation reported the proportion of stunted children to be 37.6% and wasting to be 10.9%.
Standardization and Proximate Composition of some Indigenous Food food the Elderly in Ondo State, Nigeria
(The Postgraduate School, OOU, 2010-11) Okhiria, Adebimpe O.
Many studies confirmed that modernization has led to the current quest for easy to prepare fast foods with a progressive loss of important components of our food and indigenous condiments and spices. The elderly are not quick in adapting to the modern cuisine, hence many suffered inadequate diets which may progress to malnutrition due to unavailability of familiar food stuffs in local markets and farms. Five indigenous dishes were selected from Ondo state and standardized, they were; "eeru" with pounded yam, (b) "oshikiri” with "agidi" (c) "obe isapa elegusi" with pounded yam (d) "marugbo” with "pupuru" and (e) "obe ogolonfo" and pounded cocoyam. The dishes were chemically evaluated using standard methods. The dishes appeared to be good sources of protein, carbohydrate, iron and zinc. "Obe iru" with pounded cocoyam had the highest protein value; (24.85g/100g) (44.4%RDA). “Morugbo" with “pupuru" had the highest carbohydrate and zinc values, (41.19g/100g) (31.7&RDA) (31.0mg/100g) (77.5%RDA) respectively. These indigenous dishes valuable food nutrient potentials could alleviate food insecurity and poverty among the elderly.
Students Participation in School Farming Activities (SFAS) in Ikorodu Area of Lagos State, Nigeria
(Lagos Journal of Child And Ypouth Development, 2003-10) Agbelemoge, A.; Salami-Ottun, T. O.; Okhiria, Adebimpe O.
Agricultural self-reliance can be achieved through revitalizing the desire of youths for farming and regenerating the interest of the adolescent in farm work. The study was conducted to determine the level of participation of secondary school students in farming activities. One hundred Senior Secondary Students were sampled and the data analyzed with descriptive statistics. Sixty (60%) percent rated themselves as having enough knowledge and mastery of the subject matter to succeed in Agricultural profession. Consequently sixty-three (63%) percent were motivated to offer the course by their teachers while others were influenced by their parents, friends and farmers around. Nevertheless, sixty-two (62%) percent have their own farms at home only twenty-eight (28%) percent were interested in taking up farming as a career. Agricultural Science teachers were urged to show more dedication to the practical agriculture to motivate students and develop their interest in agricultural profession as a career.
The system approach to the marketing of tourism and hospitality services in some selected hotels and resorts in Ondo State, Nigeria
(College of Agriculture, OOU, 2004-09-24) Okhiria, Adebimpe O.
The study was aimed at assessing the methods and the strategies adopted by four popularly patronized hotels and one tourist resorts in Akure, Ondo State. In marketing and the possible effects on customers' services. A descriptive survey research method was used to elicit the data utilized. Data were obtained from the hotel employees randomly selected from the four hotels and one resort centre. Twenty six (26) respondents were thus obtained from each of the studied organization, thereby giving this study a total of 130 respondents. The results indicated that 3.85% supervisors, 1.54% managers and 7.70% management staff had marketing skill which were acquired not through professional training. 69.02% personnel had poor communication ability. A confirmation of low value placed on staff training 0.7.69% by many of the hotels proprietors under study thereby resulting in low rating on staff marketing proficiency. The research confirmed that application of modern marketing strategy can enhance the marketing of tourism services. Problems of low level marketing orientation, inability of the hotels management to adopt the concept of marketing skills, low value placed on staff training were identified as factors inhibiting marketing proficiency on staff performance.

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