Faculty of Social Sciences

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Browsing Faculty of Social Sciences by Author "Adeniji, Paulina Olufunke"

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    Alteration in Trace Elements Concentration and Possible Copper Toxicity in Juiced Leafy Vegetables Commonly Consumed in Southwestern Nigeria
    (British Biotechnology Journal, 2016) Adeniji, Paulina Olufunke
    This study investigated the effects of juicing on four micro-minerals (Cu, Zn, Mn and Mo) contents of six different leafy vegetables commonly consumed in South western, Nigeria. Micro-minerals were determined using Atomic Absorbance Spectrophotometer (AAS). Among the fresh vegetables, highest level of micro-minerals was recorded in Senecio biafrae for Cu (9.13±0.21 mg/100 g dry weight); Manihot esculenta for Zn (2.01±0.17 mg/100 g dry weight); Ipomoea batatas for Mn (3.78±0.29 mg/100 g dry weight) and Senecio biafrae for Mo (35.00±0.00 µg/100 g dry weight). In juiced form, highest value of Cu was noted in Launaea taraxacifolia (21.43±1.58 mg/100 g dry weight); Zn in Senecio biafrae (3.24±0.26 mg/100 g dry weight), Mn in Launaea taraxacifolia (11.76±2.25 mg/100 g dry weight) and Mo in Piper guineense (44.00±0.00 µg/100 g dry weight). The least micro-minerals contents noted in juice fraction of vegetables are as follows: Cu, Ipomoea batatas (2.35±0.15 mg/100 g dry weight); Zn, Launaea taraxacifolia (0.36±0.01 mg/100 g dry weight); Mn, Piper guineense (2.68±0.27 mg/100 g dry weight) and Mo, Ipomoea batatas (0.002±0.00 mg/100 g dry weight). Increased concentrations of micro-minerals was observed in virtually all juice fractions when compared with their corresponding fresh vegetables with exception of Ipomoea batatas, where Zn and Mo contents reduced in the juice when compared with its corresponding fresh vegetables. It could be deduced that the juice fraction of vegetables contain more of trace-minerals in some of the vegetables. In addition, intake of 100 g dry weight of any of the vegetable (fresh form) does not lead to toxic intake of any of the minerals using Recommended Daily Tolerable Upper Intake Level (UL) as a standard. However, intake of the same corresponding dry weight in juice would lead to toxic level of Cu in all the vegetables except Ipomoea batatas; whereas, such amount would not lead to Zn, Mn and Mo toxicity.
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    Antagonistic Activity of Lactic Acid Bacteria Bioactive Molecules against Fungi Isolated from Onion (Allium cepa)
    (EC MICROBIOLOGY Research Article, 2019) Adeniji, Paulina Olufunke
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    Assessment of Anthropometry and Blood Pressure as Indicators of Health Status of Workers in Redeemer’s University, Ede, Osun State, Nigeria
    (Clinical Journal of Nutrition and Dietetics, 2019-07-01) Adeniji, Paulina Olufunke
    Introduction: Overweight and obesity are associated with high blood pressure (BP), and the combination of these factors contributes to the manifestation of non-communicable diseases which are common illness in the developing world. Health threats in the form of infectious diseases, malnutrition, and other chronic diseases such as hypertension, diabetes, and cancer are cause of high morbidity and mortality among human beings throughout the world today. Methodology: This study examined the hospital workers in Redeemer’s University and assessed their body mass index (BMI) to identify health problems of employees. Two hundred and forty workers were recruited for the study. Their weight (kg) and height (m) were measured for BMI calculation. BP measurement was taken. Results: The result of this work revealed that majority of the workers (58.3%) are overweight, 21.7% are obese, while 1.7% are extremely obese. A lot of the respondents had Grade 1 and Grade 2 high BP. Recommendations: It is recommended that workers’ general knowledge of nutritional and health education should be increased through health programs such as physical exercise, sports and fitness, nutrition education, health and safety, healthy lifestyle, and how to calculate the BMI for weight control.
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    Assessment of Food Service Quality of Chicken Republic and Mega Chicken Restaurants, Lagos, Nigeria
    (Food and Nutrition Sciences, 2021) Adeniji, Paulina Olufunke
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    Assessment of Information Technology Facilities in selected Hotels in Ikeja, Lagos.
    (African Journal of Hospitality and Tourism, 2011-09-10) Adeniji, Paulina Olufunke
    The research is about Hospitality and information Technology facilities in Hotels. It identifies the information Technology facilities in use in these hotels, to assess the competence of staff to use the facilities and to find out the purpose for which the facilities are used in hotels and also to assess the relevance of Information Technology facilities to the hotel operation and explore constraints to the effective use of these facilities. Six selected hotels were used for the study. The hundred and ten questionnaires were distributed to both guests and staff of these six hotels and one hundred and eighty questionnaires were received and analyzed statistically using frequency distribution, Statistical Packages for Social Sciences (SPSS) and the hypothesis was analyzed using T-Test. Results showed that not all the hotels had Information Technology facilities in use for their guests and staff could not use these facilities for easy service delivery. In conclusion, Information Technology facilities in hotels do not influence customer inflow but influence easy service delivery and customer satisfaction.
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    Assessment of Nutritional and Sensory Quality of Kunun Zaki - A Home made Traditional Nigerian Beverage
    (Journal of Nutrition and Food Sciences, 2015-03-24) Adeniji, Paulina Olufunke
    Kunun zaki, home-prepared beverage relished by the Northern people of Nigeria as a refreshing drink was enriched with soybean and analyzed alongside commercially prepared Kunun zaki [Control] for proximate, mineral and vitamin C composition using the standard methods of analysis of AOAC. Sensory evaluation was carried out on the beverages substituted with soybean using 9-point hedonic scale. The protein content of the drinks ranged between 3.1- 8.1 g and carbohydrate 4.0-6.0 g/100 g for commercial Kunun Zaki preparations respectively (p<0.05). Similarly, carbohydrate value of soybean substituted KZ (6.0 ± 0.9 g) was found to be significantly. The fat content of soybean enriched and commercial Kunun zaki [18.0 g and 17.3 g/100 g respectively] were very close with no significant difference (P<0.05). Soybean enriched Kunun zaki showed increased macro and micronutrient content over that of commercially prepared one, and was also the most acceptable to the panelists. The beverage can be consumed by children and adult alike; hence the soybean enriched Kunun zaki drink production on commercial scale should be encouraged in every part of Nigeria as a means of improving nutrient intake of its consumers.
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    Changes in Alkaoids Content of Some Selected Nigerian Vegetables during Processing
    (IOSR Journal of Dental and Medical Sciences (IOSR-JDMS), 2013) Adeniji, Paulina Olufunke
    Alkaloids, natural organic compounds present majorly in plants have been used in all culture as portion, medicine and poison. Vegetables are no exception; they contain varying degree of alkaloids. However, different processing methods are usually applied before consumption which may affect their alkaloids contents. Evaluation and effect of processing (blanching and juicing) were investigated on eight selected vegetables consumed in south western Nigeria. Standard Laboratory procedures were employed. Results showed highest level of alkaloids: in the fresh vegetable; Manihot esculenta 42.09±5.55mg/100d dry weight, in the blanched; Teleferia occidentalis 146.22±96.96 mg/100d dry weight while in the juiced vegetable Manihot esculenta leaf 296.69±61.02mg/100g dry weight. The lowest values were observed in the fresh; Amaranthus spp. (local name “Ebiden”) 6.40±.47 mg/100d dry weight, in the blanched; Ipomoea batatas leaf 14.15±2.22 mg/100d dry weight and in the juiced extract; Amarantus cruentus 93.16±2.22 mg/100d dry weight. The study revealed that the alkaloids content of fresh vegetables varied while blanching and juicing increased its content.
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    Changes in Saponins Content of Some Selected Nigerian Vegetables during Blanching and Juicing
    (IOSR Journal Of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT), 2013) Adeniji, Paulina Olufunke
    Saponin, a secondary plant metabolite acts as both antinutrient and antioxidant in humans. It is usually affected by different processing methods, majorly heating. Though, vegetables are usually subjected to processing before consumption, however, recent interest in vegetable juice is gaining ground among the populace without consideration to the level of antinutrient and other toxic constituents that may be concentrated by juicing. Some selected vegetables, commonly consumed in south western Nigeria were evaluated for saponins content in the fresh, blanched and juiced forms using standard laboratory procedures. Variation exists in saponin content of vegetable and their products. Highest value of saponin was observed as follows; fresh Teliferia occidetalis 1332.70mg/100g; blanched Teliferia occidentalis 918.77mg/100g and juice Manihot esculenta 2286.82mg/100g dry weight. While lowest was observed in Talinum triangulare 123.82mg/100g; launae taraxacifolia 141.75mg/100 and Basella rubra 132.03mg/100g dry weight respectively. Observations showed that blanching and juicing affected the saponin content of the vegetables differently, while the blanching reduced the content of saponin in most of the vegetables, juicing, however, concentrated some vegetables and reduced some. Also, saponin content of vegetables varies and affected by different processing methods. Thus, vegetable juice must be taken with caution by people vulnerable to saponin.
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    Development and Quality Evaluation of Danbunama (Meat Floss): A Nigerian Shredded Meat Product
    (British Journal of Applied Science & Technology, 2014) Adeniji, Paulina Olufunke
    Danbunama (DB) is a shredded meat product that is light, easy to pack and nutrient retaining and is traditionally produced from beef. A completely randomized design was employed to study the effect of three meat types of beef, chevon and pork on quality attributes of DB. Proximate composition of the raw meats and their respective DB was determined using standard procedures. The Eating Quality (EQ) was determined using a 9-point hedonic scale. Thiobarbituric Acid Reactive Substances (TBARS) was employed to assess shelf stability of the product. Raw meat protein ranged from 21.2 to 22.9% while the moisture content varied from 64.14 to 71.98%. The product yields were 70.1, 74.1 and 68.9% for Beef Danbunama (BDB), Chevon Danbunama (CDB) and Pork Danbunama (PDB) respectively. Chevon Danbunama has the highest protein (46.73%) followed by PDB (41.78%) while BDB has the least value (39.75%). The overall acceptability for BDB (7.4) was higher (P<0.05) than for CDB (6.6) and PDB (6.2). Pork Danbunama had the least TBARS compared to BDB and CDB irrespective of the length of storage. Danbunama can be produced using any of the meat types without compromising yield and its nutritional value.
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    Development of Non-Dairy Synbiotic Fruit Beverage using Adansonia digatata (baobab) Fruit Pulp as Prebiotic
    (Fermentation, 2022-11-25) Adeniji, Paulina Olufunke
    Probiotics improve gut health; however, their intake through diet is mainly in the form of dairy products, which represents a challenge to lactose-intolerant individuals and vegetarians. This study aimed to determine the prebiotic potential of baobab and to evaluate the potential of using fermented baobab-based beverages as functional foods. The prebiotic content of baobab fruit pulp was determined. Lactic acid bacteria (LAB) were isolated from raw milk samples, identified through phenotypic and molecular methods, and evaluated for their probiotic potential. Three potential non-dairy synbiotic functional beverages using baobab fruit pulp fermented with potential probiotic Limosilactobacillus fermentum and mixed with milk, water, and apple juice separately were produced. The growth and survival of probiotic L. fermentum in the beverages at room (25 ◦C) and refrigeration (4 ◦C) temperatures for 3 weeks were determined. Baobab fruit pulp contained phytochemicals, vitamins, fatty acids, inulin, and fructooligosaccharides. Sequence alignment of the LAB isolates identified homologous sequences of Lacticaseibacillus casei, Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Lentilactobacillus buchneri, and Lactiplantibacillus pentosus with 97.2–98.5% similarity. All the lactic acid bacteria did not produce DNAse and gelatinase enzymes, exhibited antagonistic activity against test pathogenic organisms, and demonstrated tolerance to bile salt, simulated gastric juice, and acid. The viability of L. fermentum increased from an initial inoculum size of 106–108 CFU/mL in the baobab-based beverages and remained constant at 108 CFU/mL both at room and refrigeration temperatures. However, after three weeks, the viability of L. fermentum in the synbiotic beverages reduced to 107 CFU/mL. Refrigerated synbiotic beverages had more viable L. fermentum cells (8.04–8log10 CFU/mL) than those stored at room temperatures (7.95–7.7log10 CFU/mL) after three weeks of storage. This study has shown that baobab fruit pulp has prebiotic potential and can be used in the production of a non-dairy functional beverage.
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    The Effects of Household Processing on the Ascorbic Acid and Moisture Contents of Some Selected Nigerian Vegetables
    (IOSR Journal Of Environmental Science, Toxicology And Food Technology (IOSR-JESTFT), 2013) Adeniji, Paulina Olufunke
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    Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products
    (Elsevier, 2016-10-16) Adeniji, Paulina Olufunke
    There is dearth of documented information on nutrient retention of Dioscorea cayenensis products. This study was carried out to evaluate effects of processing methods on nutrient and antinutrient retention of yellow yam products. Fresh Dioscorea cayenensis tubers were purchased from Bodija market in Ibadan, peeled, cut into small pieces, divided into nine portions. One portion was treated as raw sample, and others processed into local delicacies. All nine samples were analysed for proximate, mineral, vitamin and antinutrient composition using AOAC methods. Data were analysed using ANOVA at p = 0.05. Raw yam contained 66.79 g moisture, 2.62 g crude protein, 0.27 g lipid, 0.17 g fibre, 0.63 g ash, 29.69 g carbo hydrates, 262.30 mg potassium, 61.53 mg magnesium, 0.79 mg iron, 0.39 mg zinc, and yielded 108.26 kcal energy with insignificant vitamin content/100 g edible portion. Processing significantly improved macronutrients and energy content with significant reduction in all antinutrients of products (p < 0.05). The yam products can serve as staple source of energy to consumers.
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    The Effects of Training on Quality Customer Service in Sheraton Hotel, Ikeja.
    (Hatman Journal of Hospitality and Tourism, 2012-07-10) Adeniji, Paulina Olufunke
    Quality customer service is an important issue in today’s world of competition in the hospitality industry and in particular the hotel sector. Quality service delivery is a major factor sought after by present day customer and it has been the major concerns for many hotels of how after training the staff to actually meet everyday demand. Therefore, the implementation of an effective training process at all levels of Management has a significant impact on the performance of the employees. The study was limited to three important departments of the Hotem industry i.e., front office, food and beverage and housekeeping. The information was obtained through questionnaires purposely designed for staff and guests in the Hotel. One hundred (100) questionnaires were administered to the guests while twenty (20) questionnaires were for the trained staff. The data collected were analyzed using chi-square and Statistical Package for Social Science (SPSS). The study revealed that frequent training has improved the quality customer service delivery in Sheraton Hotel. The management of the Hotel should therefore enforce the regular training of staff to handle guests’ complaints promptly. Hence, staff should be motivated to deliver quality customer service to maintain the standard of the Hotel total quality Management.
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    Evaluation of Nutritional and Microbiological Properties of a Beverage Made from Baobab (Adansonia digitata)
    (Journal of Home Economics Research (JHER), 2023-12-25) Adeniji, Paulina Olufunke
    The objective of this study was to evaluate nutritional and microbiological properties of beverage made from baobab (adansonia digitata). Specifically, the study evaluated proximate content of beverage made from baobab fruit pulp (Adansonia digitata), assessed mineral composition of beverage made frombaobab fruit pulp (Adansonia digitata), determined microbiological properties of beverage made from baobab fruit pulp (Adansonia digitata). A laboratory- based experiment was applied to prepare and analyze samples of the Baobab drink. The results revealed that, even though, the drink had a high moisture content (83.69g) it could supply energy from carbohydrates (12.49g) and contained fat and protein in smaller amounts. Mineral composition was substantial for most nutrients but exceptionally high for potassium (5700ppm). The microbiological properties show that comparatively, the Baobab drink’s microbial status was within safe levels. However, the presence and absence of high moisture in drink and powder influenced the microbial load and isolates from both products respectively. It was recommended that the need to carry out consumer acceptance studies on the drink to guarantee adoption among baobab drinking growing populations. Also a scale-up of this drink to provide healthier replacements for sugar sweetened beverages.
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    Exploring the determinants of child mortality in Nigeria: insights from multiple econometric techniques
    (Child Indicators Research, 2024-07) Adeniji, Paulina Olufunke
    Over the past several years, global infant and under-five mortality rates have decreased significantly, with advanced economies experiencing single-digit mortality rates. However, Nigeria continues to grapple with rising infant mortality rates, which remain the highest in sub-Saharan Africa. The present study offers new perspectives on the determinants of child mortality in a developing country, Nigeria, from 1980 to 2021. The study analyses the child mortality determinants by deploying different econometric strategies: autoregressive distributed lag (ARDL), fully modified ordinary least squares (FMOLS), dynamic ordinary least squares (DOLS), and canonical cointegration regression (CCR) procedures. The empirical outcomes indicate that the increasing child mortality rate in Nigeria is driven by rising fertility rates among women. While improvements in educational attainment for females, immunization vaccines, nutrition, and economic growth are critical for reducing child mortality in Nigeria. The estimated outcomes of the ARDL technique were robust to the alternative estimation techniques employed in this study. This study offers important implications for policymakers in Nigeria regarding the design and formulation of sustainable universal health policies.
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    Faecal Antibiotic Resistome of Nigerian Chimpanzees from a Wildlife Sanctuary in Cross-River State, Nigeria
    (Veterinary Sciences: Research and Reviews, 2021) Adeniji, Paulina Olufunke
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    Health and living (Healthy living)
    (The Directorate of General Studies Programme (GSP), 2014) Adeniji, Paulina Olufunke