Journal For Family & Society Research

Development, Sensory and Nutrient Evaluation of Pasta Made from Wheat Semolina Flour (Tritium durum) and African Yam Bean Flour (Sphenostylisstenocarpa) blend

2025-01-08T06:46:02+00:00

The study carried out sensory and nutrient evaluation of pasta made from wheat
semolina flour (Tritium durum) and African yam bean flour
(Sphenostylisstenocarpa) blend. Four flour blends were formulated by mixing
wheat semolina flour and African Yam bean flour blends in different ratios to get
100g of four different flour blends with 100% wheat pasta serving as the control
sample. The different ratios; 90:10, 80:20, 70:30, 50:50and coded as samples AB1,
AB2, AB3 and AB4 respectively. Sensory evaluation was conducted using a
9point hedonic scale to determine the degree of acceptability of different pastas
produced from the samples. Proximate, vitamin and mineral compositions of the
samples were determined. Results obtained were statistically analyzed with
means, standard deviation and Analysis of Variance (ANOVA). The result on
sensory evaluation showed that the pasta prepared using 90:10wheat semolina
and African yam bean composite flour blend had the highest score for texture
and degree of general acceptability while the pasta sample prepared using
80:20wheat semolina and African yam bean composite flour blend had the
highest score for taste, color and flavor. The result on proximate composition of
the most accepted pasta sample revealed that the moisture content was (60.76%),
fibre (0.85%), protein (14.53%), carbohydrate 21.49%, fat (2.09%) and ash (0.28%).
The mineral and vitamin composition revealed that calcium contained
(4.00mg/100g), magnesium (2.39mg/100g), potassium (6.77mg/100g), zinc
(0.43/100g) and iron (0.79mg/100g). Vitamin C (1.30mg/100g), vitamin B1
(0.63mg/100g), vitamin B2 (0.20mg/100g), vitamin B3 (0.11mg/100g) and
vitamin B9 (15.50mg/100g). The study, therefore, concluded that the utilization
of wheat semolina flour and African yam bean flour with ratio 90:10in the
production of pasta, yielded positive results both in general acceptability and
good nutritional value. Production of pasta made from wheat semolina and
African yam bean flour blends should be encouraged as it enhanced the
nutritional and dietary value as well as acceptable sensory properties of pasta.

Promoting Entrepreneurship skills in Vocational Technical Education towards Manpower Development for Self-Reliance in Nigeria

2025-01-08T20:33:13+00:00

This study investigated the strategies for promoting entrepreneurship in vocational
technical education towards manpower development for self-reliance. Three
research questions guided the study with a population of 192 vocational technical
educators in the three colleges of education in the study area. The sample for the
study comprised of 90 vocational educators selected using a multi-stage sampling
technique for effective identification. A 40-item validated questionnaire named
Promoting Entrepreneurship in Vocational Technical Education Questionnaire
(PEVTEQ) was used to collect data from the respondents. Cronbach Apha co-
efficient value of 0.86 was obtained for the instrument, indicating good internal
consistency. The data collected was analyzed using mean and standard deviation.
The findings of the study revealed that the students require basic entrepreneurial
skills for manpower development which include financial management skills with
mean 3.08, marketing skills (3.06) practical/technical skills (2.93), professional skills
(2.85), self-motivation skill (2.82) and innovative skills (2.78) among others.
Furthermore, among other things, the respondents agreed that strategies such as
frequently advertising entrepreneurship through mass and social media (3.36),
giving priority to funding technical and vocational education (3.17), giving students
appropriate industrial work experience (3.08) and paying more attention to
acquiring skills than acquiring certificates (3.02), can promote entrepreneurship in
Vocational and Technical Education. Also, the associated challenges to promoting
entrepreneurship as identified by the respondent included lack of qualified and
experienced human resources/personnel (3.14), over-emphasis on certificates and
not entrepreneurial skills (3.12), insecurity and insurgency (3.11) and lack of
financial and capital resources (3.06). To achieve this there should be frequent
training and retraining of VTE educators on the strategies needed in promoting
entrepreneurship, and the students should be taught basic entrepreneurial skills as
it would help them become self- reliant upon graduation.

Prevalence of Insecurity and Coping Measures among Households in Rivers State

2025-01-08T20:41:48+00:00

This paper investigated insecurity and survival measures of households in Rivers
State. Two research questions and one null hypothesis guided the study. The study
employed descriptive survey design. The population for the study included all
members in the households in the study area. The total population of the study was
437,833 in the eight selected Local Government Areas. The study used Yaro Yamane
method to determine the sample size of 480. By cluster sampling, the 480 household
members consisting of 120 fathers, 120 mothers and 240 adult children were
selected. A questionnaire was used for data collection. Mean scores were used to
answer research questions one and two. The statistical tool of ANOVA was used to
answer the null hypothesis. From the findings, the demographic data revealed that
financial insecurity was 44.8%, environmental/physical insecurity was 24.4%, food
insecurity was 22.7% and social insecurity was 6.0%. The survival measures mostly
identified were empowering members, providing modular refinery, and investing
in legal businesses or trade. The study recommends that Government and NGOs
should empower family members with entrepreneurial skills, and proper financial
management practices should be imbibed by family members through prudent
spending, thrift saving, and wise investment amongst others. This would provide
life skills for family members’ survival.

Assessment of Nutrition Knowledge, Fruits and Vegetable Consumption Pattern among Undergraduates of University of Nigeria, Nsukka

2025-01-08T20:58:40+00:00

This study assessed the nutrition knowledge, and fruit and vegetable consumption
patterns among undergraduates of the University of Nigeria, Nsukka. The study
adopted a descriptive cross-sectional survey design involving multistage
sampling of 415 students from a population of 44, 210 students. A validated
questionnaire was used to elicit information on socio-demographic data, sources
of nutritional information, and the barriers influencing fruit and vegetable
consumption. Information on fruit and vegetable consumption was obtained
using a food frequency questionnaire. Respondents’ knowledge was evaluated
based on 10 questions, each carrying a weight of ten making a total of 100%. This
was categorized as good (≥70%), average (50-69%), and poor (<50%). Chi-square
was used to establish a significant relationship among variables at p≤ 0.05. The
result revealed that the majority (51%) had poor knowledge of the nutritional
value of fruits and vegetables. A total of 96.2% consumed fruits and vegetables
weekly but only 20.9% consumed them daily. The respondents mostly consumed
bananas, oranges, and pineapples. Most of the vegetables were used daily. The
barriers to fruit and vegetable consumption identified were cost, seasonal
availability, fondness, and taste of the fruits. The prominent sources of nutritional
information were social media and radio/television. Age, marital status, monthly
allowance, and level of study had a significant relationship (P≤ 0.05) with
knowledge of the nutritional value of fruits and vegetables. The study concludes
that there was inadequate fruit consumption among the respondents, which
coincides with their poor knowledge of the nutritional value of fruits and
vegetables. Thus, universities should work with nutritionists to organize nutrition
education programmes that teach students about the health benefits of fruits and
vegetables, proper consumption habits, and practical ways to include them in their
daily diets.

Digital Skills Possessed by Clothing and Textile Industry Workers and Existing Government Support in the Development of the Sector in Kogi State, Nigeria

2025-01-08T21:18:21+00:00

This study aimed to investigate the digital skills of textile and clothing industry
workers in Kogi State Nigeria. Three research questions guided the study. The area
of the study was Kogi State North Central Nigeria. The population for the study
consisted of 1000 clothing and textile industry workers in Kogi State. A sample of
202 workers was purposively selected to respond to questionnaire items. This
study adopted a descriptive survey design. Digital Skills of Textile Workers
(DSTW) was used as an instrument. The instrument was subjected to face and
content validation by three experts from the Department of Education in Kogi
State University Anyigba (K.S.U.). The reliability of the instrument was further
subjected to pilot testing using 30 industries in Kaduna that were not part of the
study. An internal consistency of 0.76 was obtained. The internal consistency was
estimated using Cronbach alpha which yielded a reliability coefficient of 0.78. The
data was analyzed using mean and standard deviation. The findings of this study
revealed that the digital skills proficiency in the workforce of the textile and
clothing industry in Kogi State is moderate (mean = 3.03). The findings also
revealed that one of the challenges of textile workers was the cost of modern
machines which made some workers resort to manual tools (mean = 3.44). The
study established that government support of digital skills in the textile and
clothing industry is moderate (mean = 3.12).It was recommended that the textile
and clothing industry actively enhance digital skills by collaborating with
government and educational institutions, actively engaging in planning, seeking
loans for modern machinery, and enrolling in digital skills training. Also, the
government should actively increase support for the textile and clothing industry
in Kogi State to optimize the digitalization of their profession.

Dietary Habits and Nutrition Knowledge of Secondary School Students in Umuahia North Local Government Area, Abia State

2025-01-08T21:25:28+00:00

This study investigated the dietary habits and nutrition knowledge of secondary
school students in Umuahia North Local Government Area, Abia State. A cross-
sectional survey design was adopted for the study. The research was conducted in
eight secondary schools, with a sample of 240 students (males and females),
selected using a multi-stage sampling technique. Dietary habits were evaluated
using a structured questionnaire covering feeding patterns, food preferences, and
consumption of fruits and vegetables. Nutrition knowledge was assessed using 10
general nutrition knowledge questions. Results indicated that 61.1% of the
respondents were aged 16-18 years, while 33.2% were above 18 years. Regarding
dietary habits, 71.6% of the students ate three times daily, and 16.8% ate four times
daily. The majority (87.0%) based their food choices on availability. Few students
(16.8%) skipped meals, with lunch being the most frequently skipped meal
(65.7%), compared to breakfast (34.3%). All students (100%) consumed snacks,
with biscuits being the most consumed snack (87.5%). The nutrition knowledge
results revealed that 45.7% of the students had average nutrition knowledge, while
only 27.4% demonstrated good knowledge. Statistical analysis was performed
with Microsoft Excel using descriptive statistics such as frequencies, percentages,
and mean scores, and inferential statistics were applied to assess the relationships
between dietary habits and nutrition knowledge. In conclusion, the study
highlights the need for well-structured nutrition education programs to be
integrated into the secondary school curriculum. These programs would enhance
students' nutrition knowledge and promote healthier dietary practices,
contributing to improved overall well-being.

Caregiver Burden, Psychological Distress and Self-esteem among Relative Caregivers of Mentally Ill Patients in a Nigerian Tertiary Health Institution

2025-01-08T21:31:06+00:00

Caregiver burden affects the health status of caregivers, especially those caring for
mentally ill patients. This cross-sectional study investigated caregiver burden,
psychological distress, and self-esteem in a sample of 450 caregivers of mentally
ill patients attending an outpatient psychiatric clinic of a Nigerian tertiary health
institution. The Zarit Burden scale, General Health questionnaire, and Rosenberg
Self-esteem scale were used for data collection. Data analysis was done with
Statistical Product and Service Solutions (SPSS) version 25.0). Means, standard
deviations, and percentages were used for descriptive data analysis. Chi-square
tests were performed to determine the relationships between variables.
Respondents’ age ranged between 18 to 61years, with a mean of 38.6 ±11.8 years.
Up to 54.7 % were females, and 12.7 % showed signs of severe caregiver burden.
Psychological distress was present in 38.2 % of them, and 35.3 % had low self-
esteem. They were the caregivers of patients with schizophrenia (40.9%),
depression (25.6%), bipolar disorder (13.3%), substance use disorder (10.9%), and
intellectual disability (9.3%). Gender was significantly associated with the burden
of care,2=7.71; P= 0.05, and self-esteem 2=9.95; P= 0.05. Equally, the association
between age and psychological distress was significant, 2=70.8; P= 0.005. The
study revealed the presence of caregiver burden, psychological distress, and low
self-esteem among caregivers of mentally ill patients in Nigeria. The government
and health professionals need to develop programmes that promote the
psychological well-being of patients’ caregivers.

Effect of Blending Ratios and Baking Temperatures on Nutritional and Sensory Properties of Biscuit Made from Wheat, Pigeon Pea, and Moringa Leaf Flour Blends

2025-01-08T21:36:02+00:00

The study assessed the effect of blending ratios and baking temperatures on
nutrient composition and sensory acceptability of biscuits made from wheat,
pigeon, and moringa leaf flour blends. The study compared proximate
composition (moisture, carbohydrate, fat, protein, crude fiber, and ash);
micronutrients (zinc, iron, vitamin C, and pro-vitamin A) and sensory attributes
(taste, color, appearance, flavor, and texture) of biscuits made from different ratios
of flour blends baked at 1800C and 2000C. Flours made from wheat, pigeon pea,
and moringa leaves were used to produce blends for biscuit production in the
following ratios in percentage: 100:0:0 (Control), 80:15:5, and 70:20:10. Proximate,
micronutrient, and sensory characteristics were determined using standard
methods. Data were analyzed with means, standard deviations and analysis of
variance. Control biscuits baked at 200⁰C recorded the lowest protein (9.90%), ash
(2.00%), crude fiber (0.50%) and fat (6.00%) content and highest carbohydrate
content (66.79%). However, highest ash (4.50%), protein (17.86%), moisture
(21.5%), crude fiber (9.8%) and fat (9.50%) content and lowest carbohydrate
(42.23%) content were recorded in blending ratio of 70:20:10 baked at 1800C. Zinc
increased from 0.30mg in control to 4.58mg in 70:20:10 baked at 1800C. Iron
increased from 0.77mg in control baked at 2000C to 1.82mg in 70:20:10 baked at
1800C. Vitamin C (mg) increased from 13.76 in 80:15:5 baked at 2000Cto 30.96 in
control baked at 1800C. Pro-vitamin A (iu) increased from 164.54 in 80:15:5 at
2000Cto 434.04 in control at 1800C. Biscuits made from 80:15:5 baked at 200°C,
emerged as the most favored and well-received sample, exhibiting the highest
mean scores in all sensory attributes. Control biscuits baked at 200°C, received the
lowest scores in most attributes. The study has shown that biscuits rich in
nutrients, especially protein, zinc, and iron, and acceptable biscuits could be
produced from the partial substitution of wheat with pigeon pea flour and
moringa leaf flour. Enriching biscuits with pigeon pea and moringa leaf flour can
improve their sensory and nutrient attributes.

Qualitative and Quantitative Analyses of Phytochemicals in Commonly Consumed Traditional Carbohydrate-based Dishes in Enugu State, Nigeria

2025-01-08T22:17:10+00:00

Qualitative and quantitative analyses of phytochemicals in some traditional
dishes commonly consumed in rural and urban communities in Enugu State were
carried out in this study. Laboratory analysis and cross-sectional survey designs
were adopted in the study. The dishes were documented using Focus Group
Discussion (FGD) in each selected community. Ingredients used in preparing the
dishes were purchased from the communities’ major markets. The dishes were
prepared, homogenized, and screened for Alkaloid, Saponin, Terpenoid, Steroid,
Glycoside, Flavonoid, Tannin, Phenol, and Carotenoid. Subsequently, Alkaloid,
Phytate, Oxalate, Saponin, Tannin, and Phenol present in the samples were
quantified using standard procedures. Statistical Package for Service Solution
(SPSS) version 22 was used to analyze the data obtained. The FGD result revealed
ten (“akpu” with cocoyam, pounded white yam, boiled white yam, “akpu” with
pounded white yam, “akpu” with pounded water yam, “akpu” with “garri”,
garri, boiled rice, “elubo” and “akpu”) commonly consumed carbohydrates-
based dishes. The screening result showed that alkaloid was present in
appreciable amount in white pounded yam (+++) but was not detected in “akpu”
with pounded “garri”. Terpenoid, steroid, glycoside, flavonoid and carotenoids
were not detected in all the samples. The phytochemical composition of the
traditional carbohydrate-based dishes in percentages (%) were 0.27-3.22 for
alkaloid, 0.01-0.11 for phytate, 0.02-0.21 for oxalate, 2.08-13.04 for saponin, 0.06-
0.55 for tannin and 0.07-0.88 for phenol. “Elubo” had the highest Alkaloid and
Oxalate concentration (3.27±0.03 and 0.21±0.23 respectively). “Akpu” with
pounded cocoyam had the highest Saponin and Tannin concentration (13.04±0.03
and 0.55±0.00 respectively) while boiled rice had the highest Phytate and Phenol
composition (0.11±0.13 and 0.88±0.00 respectively). Many phytochemicals
(Terpenoid, steroid, glycoside, flavonoid and carotenoid) were not detected in
any of the ten documented dishes while all of them except “akpu” and pounded
garri, contain appreciable amount of alkaloids and phenols.