Department of Tourism Studies and Hospitality Management
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- ItemExploring the determinants of child mortality in Nigeria: insights from multiple econometric techniques(Child Indicators Research, 2024-07) Adeniji, Paulina OlufunkeOver 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.
- ItemEvaluation of Nutritional and Microbiological Properties of a Beverage Made from Baobab (Adansonia digitata)(Journal of Home Economics Research (JHER), 2023-12-25) Adeniji, Paulina OlufunkeThe 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.
- ItemShort-Term Consumption of Freeze-Thawed Microwaved Food Impaired Blood Electrolytes and Lipids In Female Rats(International Journal of Biological Chemistry, 2023) Adeniji, Paulina OlufunkeBackground and Objective: Dual application of freezing and microwave heating is the most common form of food processing for food with a pleasant taste and texture in commercial and domestic settings. The effect of these processing methods on food was usually investigated in male laboratory animals, while such effects on female rats are sparse data. This study was poised to investigate the effects of various processing methods of foods on the cardiovascular risk and oxidative parameters in female Wistar rats. Materials and Methods: Four groups of female rats were employed in the study. Groups 1 to 4 were fed standard rat-chow (CG), freeze-thawed rat-chow (FT), microwaved rat-chow (MO) and freeze-microwaved rat-chow (FM), respectively, for 6 weeks. Results: The study showed that the plasma HDL-C was not altered (p>0.05) compared with the control group, however, the plasma cholesterol, triglycerides, LDL-C and VLDL-C of the rats fed the experimental rat chows were significantly elevated (p0.05) lipid oxidation was recorded. Conclusion: This study demonstrated that short-term consumption of freeze-microwaved food might not have a pronounced effect on oxidative parameters. However, freeze-microwaved food is safer than consumption of either freeze-thawed or microwaved foods, however, there is a need to investigate the long-term effect of this claim.
- ItemDevelopment of Non-Dairy Synbiotic Fruit Beverage using Adansonia digatata (baobab) Fruit Pulp as Prebiotic(Fermentation, 2022-11-25) Adeniji, Paulina OlufunkeProbiotics 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.
- ItemPromoting Hospitality and Tourism through Library and Information Services in the 21st Century(Journal of Service Science and Management., 2020-08-28) Adeniji, Paulina OlufunkeThis paper focused on the promotion of hospitality and tourism activities through the provision of library services. Information is a valuable resource for enterprises and people alike because they rely on correct information to perform daily activities. Libraries act as gateway or access point to information, concepts, and works of creativity. Services in libraries and information centres play an important role in the advancement of hospitality and tourism businesses. The paper focuses on essential library and information services to promote hospitality and tourism businesses. These library and information services include: making available resources such as maps, directories, bibliographies, biographies, referral services to mention but few. The services highlighted are aimed to promote hospitality and tourism activities in the 21st century.