College of Food Sciences & Human Ecology

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    INFLUENCE OF PSYCHOLOGICAL ABUSE ON SOCIO - EMOTIONAL DEVELOPMENT OF ADOLESCENT IN SOME SELECTED ORPHANAGES, OYO STATE, NIGERIA.
    (2023-10-23) AJAYI, IBUKUN JAMES
    ABSTRACTS The influence of psychological abuse on socio-emotional development of adolescents is a recognized societal issue that affects growth. Professionals in the fields of education, medicine and social welfare acknowledge the benefit of fostering positive socio-emotional development on the overall functioning of an individual. This study assessed the influence of psychological abuse on the socio-emotional development of adolescents in selected orphanages, Oyo State, Nigeria. A multistage sampling procedure was used to select 181 adolescents for the study. Data were obtained on respondents’ demographic characteristics, psychological abuse and socio-emotional development, factors causing psychological abuse and effect of psychological abuse on socio and emotional development of the respondents with the aid of structured questionnaire and analyzed using descriptive statistics of mean, frequency counts, bar and pie chart, inferential statistics such as, chi-square and Pearson Product Moment Correlation (PPMC). Results revealed that 57.5% of the adolescents were female, 66.9% were between ages 14-16yrs, 34.3% were in JSS 1-3 classes, Christians were 97.2%, 74% lived with guardians, and 43.1% came into the home between year 2019 and 2020. Furthermore, 84.0% of the respondents had experienced high level of psychological abuse and 81.2% of the respondents experienced low level of socio-emotional development, while (χ2=2.94) reportedly that they get appreciated whenever they finish a task. The major factors causing psychological abuse were deprivation of contact (χ2=2.31) and misjudgement by loved ones like friends and caregiver (χ2=2.30). Majority (74.6%) of the respondents believed psychological abuse has high level of effects on their socio-emotional development and the consequences could be, ‘distraction of state of mind (χ2= 3.15)’, ‘low self-esteem/distrust in oneself (χ2=3.10)’ and ‘attention deficit/poor learning in class (χ2=3.10)’. There was significant (P<0.05) association between demographic characteristics and socio-emotional development such as Age (χ2=3.53, df=1), Gender (χ2=0.30, df=1), Religion (χ2=1.97, df=3), who the respondents lived with? (χ2=3.84, df=2), family type (χ2=1.88, df=2), respondents admission into the home (χ2=3.18, df=1). PPMC results also showed that there were significant relationship between psychological abuse and socio-emotional development, (P<0.05 and r= -0.24). Furthermore, the mean score (male χ2= 36.60 and female χ2= 37.49) of female respondents psychological abuse and socio-emotional development is higher to their male counterpart. In conclusion, psychological abuse is a strong predictor of socio-emotional development. Female respondents experienced more psychological abuse and socio-emotional development than the male. Consequently, it is recommended that awareness should be raised about the harmful effects of psychological abuse on adolescents' socio-emotional development at individual, community and societal levels.
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    INFLUENCE OF PSYCHOLOGICAL ABUSE ON SOCIO - EMOTIONAL DEVELOPMENT OF ADOLESCENT IN SOME SELECTED ORPHANAGES, OYO STATE, NIGERIA.
    (2023-10-23) AJAYI, IBUKUN JAMES
    ABSTRACTS The influence of psychological abuse on socio-emotional development of adolescents is a recognized societal issue that affects growth. Professionals in the fields of education, medicine and social welfare acknowledge the benefit of fostering positive socio-emotional development on the overall functioning of an individual. This study assessed the influence of psychological abuse on the socio-emotional development of adolescents in selected orphanages, Oyo State, Nigeria. A multistage sampling procedure was used to select 181 adolescents for the study. Data were obtained on respondents’ demographic characteristics, psychological abuse and socio-emotional development, factors causing psychological abuse and effect of psychological abuse on socio and emotional development of the respondents with the aid of structured questionnaire and analyzed using descriptive statistics of mean, frequency counts, bar and pie chart, inferential statistics such as, chi-square and Pearson Product Moment Correlation (PPMC). Results revealed that 57.5% of the adolescents were female, 66.9% were between ages 14-16yrs, 34.3% were in JSS 1-3 classes, Christians were 97.2%, 74% lived with guardians, and 43.1% came into the home between year 2019 and 2020. Furthermore, 84.0% of the respondents had experienced high level of psychological abuse and 81.2% of the respondents experienced low level of socio-emotional development, while (χ2=2.94) reportedly that they get appreciated whenever they finish a task. The major factors causing psychological abuse were deprivation of contact (χ2=2.31) and misjudgement by loved ones like friends and caregiver (χ2=2.30). Majority (74.6%) of the respondents believed psychological abuse has high level of effects on their socio-emotional development and the consequences could be, ‘distraction of state of mind (χ2= 3.15)’, ‘low self-esteem/distrust in oneself (χ2=3.10)’ and ‘attention deficit/poor learning in class (χ2=3.10)’. There was significant (P<0.05) association between demographic characteristics and socio-emotional development such as Age (χ2=3.53, df=1), Gender (χ2=0.30, df=1), Religion (χ2=1.97, df=3), who the respondents lived with? (χ2=3.84, df=2), family type (χ2=1.88, df=2), respondents admission into the home (χ2=3.18, df=1). PPMC results also showed that there were significant relationship between psychological abuse and socio-emotional development, (P<0.05 and r= -0.24). Furthermore, the mean score (male χ2= 36.60 and female χ2= 37.49) of female respondents psychological abuse and socio-emotional development is higher to their male counterpart. In conclusion, psychological abuse is a strong predictor of socio-emotional development. Female respondents experienced more psychological abuse and socio-emotional development than the male. Consequently, it is recommended that awareness should be raised about the harmful effects of psychological abuse on adolescents' socio-emotional development at individual, community and societal levels.
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    ASSESSMENT OF MECHANICAL PROPERTIES OF SOUTH-WEST NIGERIA INDIGENOUS WOVEN FABRICS ‘ASO-OKE’ PRODUCED ON TRADITIONAL AND MODIFIED FLOOR LOOMS
    (2023-10-25) ADEBOYE, Adebiyi Oladipupo
    ABSTRACT Weaving is interlacing of warp and weft yarns to produce fabrics on a loom. “Aso-Oke” is the most famous indigenous woven fabric in Southwest Nigeria. This study assessed the mechanical properties of Aso-Oke produced on traditional floor loom (TFL) and modified floor loom (MFL). The study employed an experimental design; fabricated and modified TFL by changing the heddles (thread to wire), shaft, and beater (wood to metal). Ten samples of 2/2 Matt woven fabric were produced using 91 ends per inch (EPI), varied (2, 3, 5, 7, and 8) numbers of filling yarns (NFY), and 100% textured polyester yarn on TFL (TFL1 to TFL5) and MFL (MFL1 to MFL5). Fabric weight (FW), Abrasion, Dimensional stability, Tensile and Elongation, Tearing strength, and Bending Length were mechanical properties tested. Data were analyzed using frequency counts, percentages, mean, standard deviation, independent t-test, PCA, and PLS-SEM analysis. Results showed that fabrics from both looms are close-set [cover factor (CF) of MFL (M=32) and TFL (M=28)] in warp way. Both looms produced lightweight fabrics (51-90 GSM) with TFL4 and MFL3 having 90 GSM. MFL fabrics GSM (M = 77) is greater than TFL (M = 71). After 1000 abrasion cycles, fabric TFL5 (0.1% weight loss) has highest wear resistance; TFL fabrics had higher mean abrasion % weight loss (APL) 0.07% than MFL fabrics (0.77%). TFL and MFL fabrics showed high dimensional stability (0% shrinkage) after 72 hours at 27oC ± 2oC and RH 65% ± 2%. Fabric MFL2 has highest warp way tensile strength (50.04kgf), TFL3 (54.86kgf) in weft, and MFL3 (44.46kgf) showed significantly high breaking elongation in warp and weft ways corresponding to 64 picks per inch. Tearing strength is highest in fabrics TFL5 (46.51kgf) and TFL4 (53.34kgf) in warp and weft ways respectively. MFL3 tearing resistance is higher in both the warp and weft ways. MFL3 and TFL4 had bending lengths above 12.00cm in weft way signifying higher flexural rigidity. Fabric MFL3 has highest bending modulus (30.90Nm-2) in weft way. T-test results revealed a significant (p<0.05) difference in Tearing Strength in weft way between MFL (29.34±8.56) and TFL (31.5±18.73; t = -0.23, p = 0.82) and significant difference in CF of MFL (12.67±3.08) and TFL (13.74±5.15; t =11.343, p = 0.000). The correlation matrix showed moderately positive relationships (r >.500), and PCA indicated that TFL had six strong mechanical properties as compared to MFL's eight (Flexural Rigidity .975 and Tensile .791 in weft way; Tearing Strength .962 in warp way; Bending Length (.968 and .804), Bending-Modulus (.924, -.836) in weft and warp ways, and FW.956) in component I (λ=6.33) accounting for TFL (45.19%) and MFL (55.12%) total variance explained. PLS-SEM showed a significant contribution of EPI, 2/2 matt weave structure, NFY, and CF on the mechanical properties of fabrics from TFL and MFL. The study concluded that the mechanical properties of lightweight Aso-Oke produced on TFL and MFL have excellent tensile, elongation, tearing strength, abrasion, shrinkage, and bending resistances influenced by yarn type, density, thickness, and weave structure, thus weaver skill is vital.
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    EFFECT OF SOY PROTEIN ISOLATE ON QUALITY OF BISCUIT FROM MALTED PEARL MILLET FLOUR
    (2024-03-20) FALADE Oreoluwa Oluwakemi
    ABSTRACT Plant based proteins such as soy protein isolate (SPI) are replacing traditional animal proteins in foods due to increased desire for high protein, nutritious and healthy diets. Pearl millet is a climate smart cereal crop rich in resistant starches, minerals, dietary fibre and phenolic compounds that contribute to the quality of its final food products. Malted pearl millet flour is characterised by reduced anti-nutrients in addition to improved nutritional properties, compared to the un-malted flour. The study’s main objective was to determine the effect of SPI on the quality of biscuit produced from malted pearl millet flour (MPM). Simplex lattice mixture design for two component mixtures were used to investigate the effect of flour combination (70-90% MPM; 10-30% SPI) on the nutritional and sensory quality of biscuits. MPM-SPI biscuits were analysed for proximate composition, physical properties and consumer acceptability. Data were analysed using ANOVA, regression model generation, and numerical optimisation. Quality of optimised MPM-SPI biscuit analysed were proximate composition, anti-nutrients, minerals, amino acid profile, protein digestibility, texture profile and sensory descriptive profile. Texture profile and consumer acceptability of optimised MPM-SPI biscuit and market reference biscuits (Coaster® biscuit and Digestive fibre® active biscuit were compared. MPM-SPI biscuits differed significantly (p<0.05) in moisture (8.36-12.60%), protein (9.69-20.02%), fat (8.15-14.17%), ash (2.64-3.59%), fibre (5.83-10.68%), and carbohydrates (48.82-54.27%) contents. The biscuits also differed significantly (p<0.05) in diameter (4.35-4.55 cm), thickness (0.61-0.73 cm), spread ratio (6.16-7.37), weight (5.16-5.78 g), browning index (19.08-23.27) and overall consumer acceptability (5.59-6.90). optimised biscuit (78% MPM and 22% SPI) had a desirability factor of 0.57. The quality of optimised MPM-SPI biscuit were moisture (7.53%), protein (15.15%), fat (10.32%), ash (3.20%), fibre (7.32%), carbohydrate (56.46%), phytate (9.71 mg/100g), tannins (0.04 mg/100g), iron (11.52 mg/g), zinc (3.86 mg/g), magnesium (81.71 mg/g), essential amino acids [valine (3.65 µmol/L), threonine (3.09 µmol/L), isoleucine (4.18 µmol/L), leucine (6.74 µmol/L), lysine (3.81 µmol/L), methionine (1.29 µmol/L), phenylalanine (4.46 µmol/L), histidine (2.39 µmol/L), tryptophan (0.87 µmol/L), glutamic acid (11.57 µmol/L)] and non-essential amino acids [glycine (3.39 µmol/L), alanine (4.64 µmol/L), serine (4.13 µmol/L), proline (4.39 µmol/L), aspartate (9.40 µmol/L), arginine (5.37 µmol/L), tyrosine (3.61 µmol/L), cysteine (1.34 µmol/L)] .Texture profile of optimised MPM-SPI biscuit had higher values for stringiness (2.49 mm), gumminess (4312 mm), adhesiveness (8.32 J), springiness (0.89), chewiness (3877 N) and cohesiveness (0.60) compared to reference biscuits. Although Coaster® biscuit had the highest (7.91) consumer acceptability, optimised MPM-SPI biscuit (6.88) was not significantly (p>0.05) different from Digestive fibre® active biscuit (6.80). Optimised MPM-SPI biscuit was described by high sensory intensities for dark and grainy appearance, brown colour, sweet taste, gritty, crunchy and hard texture, malty aroma and baked flavour. The optimum ratio of 78% MPM and 22% SPI are recommended for commercial production of biscuits due to its high protein content, good amino acid profile, low anti-nutrients, high mineral content and consumer acceptability.
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    QUALITY ATTRIBUTES OF SNACK BARS FROM ACHA, AFRICAN YAM BEAN AND DATE
    (2024-04-25) OLADEJI, DEBORAH TOLULOPE
    ABSTRACT Micronutrient deficiencies which are a major issue in many developing nations, permanently impair the physical and mental development of growing children and pregnant mothers. Consuming foods high in naturally occurring compounds like vitamins, minerals, and antioxidants has been shown to boost the immune system. The objective of this study was to assess the quality attributes of snack bars from indigenous food flours; namely, acha (A), African yam bean (AY), date (D) and turmeric. Simplex Centroid mixture design for three independent variables was used to obtain the various ingredient combinations and fourteen experimental runs was generated to investigate the effect of flour blend formulation (25-40% AY, 15-30% A, 45-60% D) on some quality attributes of the snack bars. Data from the experimental runs were analysed using one way ANOVA, regression model and numerical optimisation. The snack bars were analysed for moisture (MC), fat (FC), fibre (FIB), ash (AC), protein (PC), carbohydrate (CHO), iron (FE), zinc (ZN), vitamin B9 (VB9), vitamin C (VC), colour and texture profile using standard laboratory procedures. The range of mean values for MC, FC, FIB, AC, PC, CHO, FE, ZN, VB9, and VC were 13.17–16.44%, 3.78–13.68%, 2.44–6.52%, 2.17–3.33%, 9.05–33.52%, 32.13–64.82%, 0.06–0.11 mg/100g, 0.2–0.32 mg/100g, 4.47–6.82 mg/100g, 3.33–8.11 mg/100g respectively. Numerical optimisation technique was used to obtain the optimum blend of AY40A15D45 and AY25A25.33D49.67 with desirability of 0.777 and 0.537 respectively. The optimised snack bars were analysed for amino acid profile [valine (4.17, 3.84g/100g), threonine (3.01, 2.64g/100g), isoleucine (4.07, 3.35g/100g), leucine (7.37, 6.64g/100g), lysine (3.35, 3.55g/100g), methionine (1.35, 1.25g/100g), phenylalanine (3.92, 4.37g/100g), histidine (2.33, 2.22g/100g), tryptophan (0.76, 0.68g/100g), glutamic acid (11.61, 11.01g/100g), glycine (3.28, 3.42g/100g), alanine (4.58, 4.03g/100g), serine (3.54, 3.09g/100g), proline (3.78, 3.21g/100g), aspartic acid (7.08, 6.57g/100g), arginine (5.16, 4.33g/100g), tyrosine (3.29, 2.71g/100g), cysteine (1.24, 0.95g/100g)], 2,2-Diphenyl-1-picrylhydrazyl (76.67, 81.16%), ferric ion reducing antioxidant power (1.46, 1.52), vitamin B1 (0.66, 0.66 mg/g), B2 (1.14, 0.28 mg/g), E (2.54, 3.29 mg/g), B9 (9.35, 9.89 mg/g), C (10.47, 11.37 mg/g), potassium (2.23, 1.69 mg/100g), sodium (1.51, 1.29 mg/100g), calcium (0.98, 1.38 mg/100g), magnesium (0.61, 0.81 mg/100g), phosphorus (32.18, 36.16 mg/100g), iron (1.61, 1.89 mg/100g), and zinc (1.47, 1.28 mg/100g) respectively in addition to proximate analysis; MC 11.82, 13.63%, FC 8.81, 11.02%, FIB 9.28, 10.31%, AC 1.21, 1.23%, PC 22.52, 18.43% and CHO 46.33, 45.38% respectively, colour (lightness 20.81, 20.62; redness 5.40, 5.79; yellowness 5.82, 4.85), texture profile analysis; hardness (231.75, 314.25N), chewiness (213.00, 294.50), stringiness (7.76, 7.20), resilience (0.02, 0.02), gumminess (221.00, 302.51), springiness (0.96, 0.98) and cohesiveness (0.94, 0.95) respectively. The optimised snack bars had overall acceptability of 6.58 and 6.68 respectively. In conclusion, snack bars made from the optimum ratio of African yam bean, acha, dates and turmeric have an improved nutritional composition due to their richness in micronutrients, which helps reduce micronutrient deficiency while improving consumers' health by providing a more nutrient-dense snack option.
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    CHARACTERISATION OF NOODLES FROM ORANGE FLESHED SWEETPOTATO FLOUR: EFFECTS OF DRYING METHODS AND STORAGE CONDITIONS
    (2024-06-15) EKUNSEITAN, Oluwakemi Florence
    ABSTRACT Orange fleshed sweet potato (OFSP) is unstable during processing andpreservation of its quality attributes are required to retain inherent micro-nutrients and optimize it spot entails asabio-fortified crop.In this study, OFSP chips were dried using hot air oven (HAD; at 60-70°C for 7min), micro wave oven (MOD; at 300-500 W for 30-40min) and infrared drying (IFD;250-350 Wfor70-85 min) to determine the effects of processing conditions on quality attributes of its flour. Numerical optimization technique using central composite design of response surface methodology was used to optimize the process variables to obtain the best drying conditions that preserve desirable characteristics of OFSP flour for noodle production. OFSP flour were characterized for colour, moisture and functional properties while optimum drying conditions was established. Optimum OFSP flour samples from each drying technique were made into noodles at 50% and100% levels of inclusion of OFSP flour in wheat while 100% wheatflour served as control. Noodle samples were analysed for proximate, colour, carotenoid and cooking properties prior to storage atroom (28±2 °C) and controlled (18±2 °C) temperatures for four months. Stored samples were analysed for colour, moisture, microbial and textural properties at one month interval. Drying parameters were subjected to analysis of variance and means were separated using Duncan Multiple range test at p≤0.05. Data obtained from stored samples were a factorial of complete block (level of inclusion x storage conditions x storage period) design and analyze dusing SPSS. Mean values of β-carotene and moisture content of flour from HAD, MOD and IRD were 6.39-13.33 mg/100g and 5.8-8.0%; 8.32-10.86 mg/100g and 5.35-10.20%; 2.83-7.38 mg/100g and 5.85-9.25% respectively. The main and quadratic effects of drying time and drying temperature had significant (p≤0.05) effects on the colour, carotenoid and functional properties of the flour samples. Theoptimum drying conditions of HAD, MOD and IRD were 65°C/7h, 300 W/36min and 300 W/78 min, respectively. Noodles samples showed significant (p≤0.05) differences in the proximate, colour, carotenoids, sensory andcooking properties. Total ash and dry matter content of noodles from HAD, MOD and IFD varied from 2.02-3.03%; 24.66-36.41%; 2.04-3.06% and 23.28-35.64%; 1.51-2.52% 26.08-37.12% respectively. The 100% OFSP noodles from all the dryers had the highest total, beta and gamma carotene compared to the control. Values for colour, appearance, taste and overall acceptability were in the range of 5.58-6.58, 5.50-6.35, 4.88-5.88 and 5.40-6.25 respectively. Level of inclusion, storage conditions and duration of storage hads ignificant(p≤0.05) effect on moisture, colour, texture, and microbial load of the noodle samples from the dryers. Noodles stored at room temperature had lower moisture content (4.92,4.98and4.99%) compared to those stored at controlled temperature (5.02,5.09and 5.13%) for HAD, MOD and IFD, respectively. Inconclusion, drying of OFSP at optimum conditions using HAD, MOD and IFD significantly (p<0.05) affected some quality attributes of flour and noodles. Optimum conditions of MOD were found to best preserve β-carotene; an important component of OFSP compared to other drying techniques.
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    FORMULATION AND CHARACTERISATION OF FUNCTIONAL BISCUIT FROM ORANGE-FLESHED SWEET POTATO AND OKARA COMPOSITE FLOUR
    (2024-06-20) OKEOSISI Grace Chisom
    ABSTRACT Unhealthy eating habits and lifestyles are predisposing factors to risks of non-communicable diseases (NCDs). Functional foods contains health promoting properties or prevent diseases beyond providing nutrients. The consumption of varieties of functional foods could reduce the prevalence of NCDs. The objective of this study was to formulate and characterise functional biscuits from indigenous food crops;namely, orange-fleshed sweet potato (OFSP) and okara (OKR). Simplex lattice mixture design was used to generate eight experimental runs to investigate the effect of flour blends formulation (80-90% OFSP and 10-20% OKR) on some quality attributes of the flour blends and biscuits. The flour blends were analysed for moisture (MC), protein (PC), fat (FC), ash (AC), fibre (FIB), carbohydrate (CH), DPPH free radical scavenging ability (DPPH), total phenol (TP), total flavonoid, total dietary fibre (TDF), total carotenoid (TC), phytate (PHY), saponin (SAP), trypsin inhibitor activity (TIA), potassium (k), iron (fe), phosphorus (p), calcium (ca), bulk density (BD), water absorption capacity (WAC), oil absorption capacity (OAC), emulsification capacity (EC), and protein solubility (PS) using standard laboratory procedures. The biscuits were analysed for proximate composition, physical properties and overall acceptance. Data from experimental runs were analysed using one way ANOVA, regression model and numerical optimisation. The nutritional and anti-nutritional analyses as well as texture profile analysis, colour analysis and quantitative descriptive sensory tests were conducted on the optimised biscuit sample. The range of mean values of MC, PC, FC, AC, FIB and CH were 6.61-6.93%, 8.79-12.32%, 2.44-3.60%, 2.47-2.60%, 5.33-8.16% and 66.74-74.00% respectively. Mean values of k, fe, p, ca were 240.30-246.60 mg/g, 11.83-12.60 mg/g, 76.12-107.14 mg/g and 52.65-70.88 mg/grespectively while those of DPPH, TF, TP, TC, TDF, SAP, PHY, TIA were 87.93-90.77%, 28.36-30.72 mg/g, 33.61-34.59 mg/g, 49.95-56.25 mg/g, 8.22-13.86%, 5.69-6.40 mg/g, 30.69-34.46 mg/g and 1.90-2.78% respectively. Range of mean values of OAC, WAC, BD, EC and PS ranged from 92.00-110.33%, 177.00-188.00%, 0.620-0.690 g/ml, 5.93-6.50% and 1.17-1.40% respectively. Interaction between OFSP and OKR significantly (p<0.05) influenced the FIB, PC, CHO, P, CA, SAP, PHY, DPPH and TDF levels in the flour blends. Interaction between OFSP and OKR significantly (p<0.05) influenced biscuits overall acceptance. Numerical optimisation techniques were used to obtain the optimum flour blend (82.595% OFSP and 17.405% OKR) with a desirability of 0.520. The optimized OFSP ­ OKR biscuit had PC and energy value of 16.40±0.23% and 357.03±2.83kcal respectively. The DPPH, TF, TP, TC, TDF were 90.09±0.04%, 30.15±9.81 mg/g, 33.90±6.06 mg/g, 49.57±0.78 mg/g, 12.40±1.44% while SAP, PHY, TIA were 5.87±0.01 mg/g, 26.69±2.62 mg/g and 2.44±0.02% respectively. The textural attributes of the optimised OFSP - OKR biscuit were hardness (16717.00±1043.58 N), stringiness (0.61±0.02 mm), adhesiveness (3.11±1.37 J), springiness (0.61±0.02), resilience (3.11±1.37 J), chewiness (6353.33±719.45 N) and cohesiveness (0.63±0.01). The descriptive sensory profile of the optimised OFSP - OKR biscuit revealed intensity scores (7.20 - 8.43) for golden brown, sweet taste and aroma. In conclusion, biscuit from the optimum ratio of OFSP – OKR had a high sensory acceptance and its chemical and antioxidant properties validate its potential as a functional biscuit.