Department of Tourism Studies and Hospitality Management

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    Education Beyond Schooling: Foundation For National Development
    (2006) Omitola, Adetola
    Development is a multi dimensional concept that could manifest at individual, community, state, national and international levels. The most important, however, of all the dimension is the individual level which is the transformation of the individual from a less desirable state to a more progressive state. The paper argues that the transformation of the individual could only be achieved through robust education and not schooling alone or certificates. It concludes by drawing relevant examples of values and virtues in traditional education that could help shape or mould individuals so as to make them an instrument of societal transformation, progress and development.
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    Nutritional, Microbiological and Sensory quality Assessment of Kunun gyada – A home-prepared traditional Nigerian beverage.
    (2008-09-01) Adeniji, Paulina Olufunke
    Kunun gyada (KG) beverage was prepared using traditional methods with or without fortification with soybean at the ratio of 2:1 (w/w). Assessment of the nutrient content, microbiological assay and acceptability of the home-prepared beverage were carried out. Similar samples of the beverage were also bought from the vendors and compared with prepared samples. Nutrient values were evaluated on the vendor as well as fortified samples using standard methods of analysis, while bacterial counts were analyzed using nutrient and MacConkey agar. Sensory evaluation was carried out on the local beverage fortified with soybean using 1 to 9 point hedonic scale by 48 panelists. Results of chemical analyses revealed an improved nutrient content in KG fortified with soybean compared with home-prepared and laboratory beverage. The value of protein, fat and carbohydrate contents of fortified and home-prepared beverages were 9.6, 5.2, 20.1, and 5.8, 4.2, 18.2g/100g sample respectively. The beverage fortified with soybean was also widely accepted. The fortified beverage could be a source of contribution to daily nutrient intake of an individual and should be made available in Nigerian markets to improve the nutritional status.
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    Nutrient Composition, Anti-nutritional Factors and Contribution of Dacryoid Edulis (Native pear) to Nutrient Intake of Consumers.
    (2008-09-01) Adeniji, Paulina Olufunke
    Native pear (Dacryoides edulis) popularly referred to as Ube and consumed boiled or roasted maize was studied for its nutrient composition and antinutritional factors using standard methods of analysis. Its contribution to nutrient intake of consumers was also studied. The results of analyses revealed that 100g portion of the raw fruit pulp contained 67.9g of moisture, 7.3g crude protein, 4.5g crude lipid, 2.1g crude fibre, 1.2g crude ash, 17g carbohydrates, and 138.5 kcal gross energy. The mineral and vitamin content were 26mg potassium, 17mg sodium, 36mg calcium, 7mg iron. 53mg phosphorus, 63.6µg β-carotene, 13.5mg ascorbic acid and 5.6mg a-tocopherol / 100g fresh pulp. Roasting and boiling brought significant reduction in the nutrient content and antinutritional factors of the fruit pulp, but also brought significant increase in its carbohydrate content. The fruit pulp can be a good source of antioxidants such as a – tocopherol, ascorbic acid and β – carotene; as well as iron. Its low sodium and gross energy content qualifies it as a good snack for hypertension patients and the obese.
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    Nutritional, Microbiological and Sensory Quality Assessment of “Pito”, A Home-prepared Traditional Nigerian Beverage.
    (2009-08-03) Adeniji, Paulina Olufunke
    “Pito” (PT) was prepared using traditional methods with or without enrichment with soybean milk at the ratio of 2:1 (v/v). assessment of the nutrient content, microbiological assay and acceptability of the home-prepared beverage were made and the nutrient content was enriched with soybean. Similar samples of the beverage were also bought from the vendors and compared with laboratory prepared samples. Nutrient values were evaluated on the vendor as well as enriched samples using standard methods of analysis, while bacterial counts were analyzed using nutrient and MacConkey agar. Sensory evaluation was carried out on the local beverage enriched with soybean milk using a 9 hedonic point scale by 48 panelists. Results of chemical analyses revealed an improved nutrient content in PT enriched with soybean compared with home-prepared and laboratory beverage. The value of protein, fat and carbohydrate contents of enriched and home prepared beverages were 2.6±0.4g, 10.3±201g, 0.3±0.3g and 1.8±0.2g, 9.0±0.9g, 7.0±0.9g/100g sample respectively. The beverage enriched with soybean milk was also widely accepted. The enriched beverage could be a source of contribution to daily nutrient intake of individuals.
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    Nutrient Contents and Sensory Quality Assessment of Home-Prepared Cheese and Yoghurt from Fresh Cow Milk.
    (2011-09-02) Adeniji, Paulina Olufunke
    Objectives: This study was designed to assess the nutrient contents and acceptability of local cheese (‘wara’) and yoghurt. Material and Methods: Fresh cow milk was collected from Ijaye dairy farm, Oyo State, Nigeria. It was collected in three sterile containers of 2.5 litres each. Fresh cow milk and home-prepared cheese and yoghurt were analyzed chemically using standard methods of AOAC, Atomic Absorption Spectrometry and Spectrophotometry. Data obtained were subjected to statistical analysis: means and standard deviation, analysis of variance (ANOVA) and means separated using Duncan’s Multiple Range Test. Results: Protein and fat contents of local cheese and yoghurt were higher than that of fresh milk. The values of the protein content of fresh milk were 4.25±0.01g/100g while that of local cheese and yoghurt were 4.70±0.06g/100g and 4,82±0.02g/100g respectively. The values of phosphorus and magnesium of local cheese and yoghurt were also found to be higher than that of fresh milk. Phosphorus in fresh milk, local cheese and yoghurt were 0.37±0.01mg/100g, 1.04±0.03mg/100g and 1.06±0.04mg/100g while magnesium contents of fresh milk, cheese and yoghurt were 0.23±0.01mg/100g, 1.04±0.02mg/100g and 1.06±0.03mg/100g respectively. The sensory analysis revealed that both cheese and yoghurt were well accepted. Conclusion: Local cheese (‘wara’) and yoghurt produced locally should be introduced into Nigerian market to improve nutritional status of consumers and also could serve as complementary food. Local cheese and yoghurt have nutritional benefits beyond fresh cow milk.
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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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    Nutrient composition and micronutrient potential of three wildly grown varieties of African star apple (Chrysophyllum albidum) from Nigeria
    (African Journal of Food Science, 2012) Adeniji, Paulina Olufunke
    Non-timber forest products are important for food security and they provide a significant nutritional contribution especially crucial during times of drought and famine, and create more varied, palatable, and balanced diets. Three varieties of African star apple (Chrysophyllum albidum) relished by both adults and youth when in season were analysed for their nutrient and antinutrient composition as potential source of micronutrients using standard methods of AOAC and spectrophotometric methods. The results showed that 100 g portion of fresh Chrysophyllum albidum varieties pulp contained between 73.2 and 76.3 g moisture, 3.9 and 4.1 g crude protein, 5.5 and 5.6 g crude fat, 4.1 and 4.5 g crude fibre, 2.2 g ash, 8.0 and 10.4 g carbohydrates, and yielded between 116.5 and 122.6 kcal of energy. The species were rich in micronutrients, containing between 666.21 and 700.81 mg potassium, 365.50 and 425.00 mg calcium, 211 and 228 mg phosphorus, 8.24 and 8.27 mg zinc, 86.80 and 99.63 mg ascorbic acid, 336.27 and 347.47 µg β-carotene; but very low in sodium (35.50 to 54.50 mg), iron (2.23 and 2.29 mg), phyatate (0.037 and 0.062 mg), oxalate (0.528 and 0.538 mg), tannins (1.345 and 1.560 mg) and trypsin inhibitors (3.165 and 5.095). C. albidum varieties were very high in micronutrients of nutritional importance, low in gross energy, sodium and antinutrients, and possess excellent values of index of nutritional quality, hence, their consumption by all people should be encouraged and promoted where and when the fruit is available.
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    Nutrient composition and micronutrient potential of three wildly grown varieties of African star apple (Chrysophyllum albidum) from Nigeria
    (African Journal of Food Science., 2012-06-05) Adeniji, Paulina Olufunke
    Non-timber forest products are important for food security and they provide a significant nutritional contribution especially crucial during times of drought and famine, and create more varied, palatable, and balanced diets. Three varieties of African star apple (Chrysophyllum albidum) relished by both adults and youth when in season were analysed for their nutrient and antinutrient composition as potential source of micronutrients using standard methods of AOAC and spectrophotometric methods. The results showed that 100 g portion of fresh Chrysophyllum albidum varieties pulp contained between 73.2 and 76.3 g moisture, 3.9 and 4.1 g crude protein, 5.5 and 5.6 g crude fat, 4.1 and 4.5 g crude fibre, 2.2 g ash, 8.0 and 10.4 g carbohydrates, and yielded between 116.5 and 122.6 kcal of energy. The species were rich in micronutrients, containing between 666.21 and 700.81 mg potassium, 365.50 and 425.00 mg calcium, 211 and 228 mg phosphorus, 8.24 and 8.27 mg zinc, 86.80 and 99.63 mg ascorbic acid, 336.27 and 347.47 μg β-carotene; but very low in sodium (35.50 to 54.50 mg), iron (2.23 and 2.29 mg), phyatate (0.037 and 0.062 mg), oxalate (0.528 and 0.538 mg), tannins (1.345 and 1.560 mg) and trypsin inhibitors (3.165 and 5.095). C. albidum varieties were very high in micronutrients of nutritional importance, low in gross energy, sodium and antinutrients, and possess excellent values of index of nutritional quality, hence, their consumption by all people should be encouraged and promoted where and when the fruit is available.
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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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    Microbiological and Nutritional Evaluation of Water Melon Juice (Citrullus lanatus)
    (Academia Arena, 2013) Adeniji, Paulina Olufunke
    Studies were conduct on different samples of water melon juice (fresh water melon juice with sugar (FWMJS), fresh water melon juice without sugar (FWMJWS), refrigerated water melon juice with sugar (RWMJS) and refrigerated water melon juice without sugar (RWMJWS). The result of the investigation obtained showed that the highest bacteria load of 5.3X 106 cfu/ml, fungal count of 1.2X106 cfu/ml and yeast count of 1.0X106 cfu/ml were recorded in RWMJUS after 15 days of storage. The identification process revealed that microorganisms such as Eschericca coli (20%) Staphylococcus epidermidis (16%) Saccharomyces cerevisiae (12%) and Aspergillus niger (4%) were implicated. The nutritional analysis showed that FWMJWS have the highest % crude protein (0.71), ash (0.10), and moisture content (69.75). However the RWMJS contained the highest quantities of Ca (0.51mg/100g), K (1.31mg/100ml), Na (0.26mg/ml), P (0.156mg/ 100ml) Fe (0.30mg/100ml) Zn (0.018mg/100ml) and Mg (0.012mg/100ml) similarly the quantities of Ca (0.51 mg/100g) and Mg (0.012 mg/100g) in FWMJS were the same with that of RWMJS. Study therefore concluded that fresh water melon juice was more susceptible to microbial attack compared to water melon juice fortified with sugar
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    Assessment of Community Participation in Ecotourism and Conservation at Hhuhuwe-Umfolozi Park, South Africa
    (2013) Adeleke, Bola Olusola
    Community involvement emerges as a key element of both sustainable tourism and ecotourism and is generally agreed to include public participation in decision-making and residents’ receipt of benefits from tourism. HUP communities have suffered a great neglect economically in the past and it’s the most impoverished region in KZN. This study aimed at evaluating the participation of community residents in ecotourism and conservation activities at HUP; review benefits received by residents from park and determine the existence of conflicts between residents and park management. A multi-stage sampling procedure was used for the selection of respondents. Structured questionnaire containing a 5-point likert scale were used to measure issues relating to the objectives of the study. Many respondents indicated that active participation between community residents and park management. Ecotourism and conservation projects are largely determined by the park system as residents are yet to be fully integrated into the planning process. Major cause of conflict is restriction of residents from access to wildlife resources in the park. The park system needs to improve her relationship with communities.
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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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    Assessment of Community Participation in Ecotourism and Conservation at Hhuhuwe-Umfolozi Park, South Africa
    (2013) Adeleke, Bola Olusola
    Community involvement emerges as a key element of both sustainable tourism and ecotourism and is generally agreed to include public participation in decision-making and residents’ receipt of benefits from tourism. HUP communities have suffered a great neglect economically in the past and it’s the most impoverished region in KZN. This study aimed at evaluating the participation of community residents in ecotourism and conservation activities at HUP; review benefits received by residents from park and determine the existence of conflicts between residents and park management. A multi-stage sampling procedure was used for the selection of respondents. Structured questionnaire containing a 5-point likert scale were used to measure issues relating to the objectives of the study. Many respondents indicated that active participation between community residents and park management. Ecotourism and conservation projects are largely determined by the park system as residents are yet to be fully integrated into the planning process. Major cause of conflict is restriction of residents from access to wildlife resources in the park. The park system needs to improve her relationship with communities.
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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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    Residents’ Perception of Tourism Impact on the Physical Environment of Redemption Camp, Ogun State, Nigeria
    (2013) Adeleke, Bola Olusola
    Researchers had generally observed that inappropriate tourism development often leads to increased stress on destinations’ physical and sociocultural characteristics. The Redemption Camp being a world renowned religion tourist destination has been susceptible to physical environment degradation over the years. This paper therefore aims to assess Redemption Camp residents’ perception of positive and negative impact of tourism on the physical environment of the redemption camp. The data for this study were obtained through a questionnaire survey of 146 households’ heads or their representatives. The sample was selected through a random sampling technique. Descriptive statistical analysis and chi square analysis were employed to analyse the results. From the results it can be concluded that many natural resources in the redemption are endangered as a result of religion tourism. It is therefore recommended that town and land-use planning authorities should be involved in safe-guarding the natural areas, water bodies, and sustainable conversion of wild land to tourist sites.
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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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    The role of museums in sustainable tourism development: The Black Heritage Museum, Badagry
    (2013) Adeniji, Paulina Olufunke
    The study examines the roles of museum to sustainable tourism development of the black heritage museum with special focus on the development of Badagry. Most scholars have been writing and are still writing on the need for cultural resource management laying emphasis on the role they play towards national development and tourism economic growth. These cultural resources are not properly managed. However, this mismanagement of cultural resources is becoming directly affecting the conservation and preservation of our cultural resources. The purpose of this study, among others, is to examine how the black heritage museum holding could be effectively utilized for sustainable tourism and to make suggestions for better utilization of the slave relics for tourism promotion. One hundred structured questionnaires were administered to both visitors and residents in Badagry. The chi-square correlation and paired sample test methods of analysis were used to analyze the data collected. The findings of the study reveal that the black heritage museum has played a role to the development of Tourism in Badagry. There are also some unrealized developments such as the physical development. This research concludes by recommending the way forward and suggests that general infrastructure development should be ensured for better sustainable tourism development.
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    The role of museums in sustainable tourism development the Black Heritage Museum, Badagry
    (African Journal of Hospitality, Tourism and Leisure., 2013-09-10) Adeniji, Paulina Olufunke
    The study examines the roles of museum to sustainable tourism development of the black heritage museum with special focus on the development of Badagry. Most scholars have been writing and are still writing on the need for cultural resource management laying emphasis on the role they play towards national development and tourism economic growth. These cultural resources are not properly managed. However, this mismanagement of cultural resources is becoming directly affecting the conservation and preservation of our cultural resources. The purpose of this study, among others, is to examine how the black heritage museum holding could be effectively utilized for sustainable tourism and to make suggestions for better utilization of the slave relics for tourism promotion. One hundred structured questionnaires were administered to both visitors and residents in Badagry. The chi-square correlation and paired sample test methods of analysis were used to analyze the data collected. The findings of the study reveal that the black heritage museum has played a role to the development of Tourism in Badagry. There are also some unrealized developments such as the physical development. This research concludes by recommending the way forward and suggests that general infrastructure development should be ensured for better sustainable tourism development.
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    Human Nutrition and Health
    (2014) Adeniji, Paulina Olufunke