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Production and Sensory Evaluation of Meat Analogue-soybean Curd "tofu" CHAPTER ONE INTRODUCTION 1.1     BACKGROUND OF THE STUDY Meat analogue are food products that are made to have similar texture, colour, taste and form  as meat (sadler, 2004), meat analogue provide a source of vegetable protein, vitamins and minerals  without the high saturated fat and cholesterol of animal products (Pollard et, al., 2000). Meat analogue is a manufactured food product that look and taste like meat. Vegetarians and other health conscious individuals, the seventh day Adventist Church eat meat analogue because they are relatively high in protein (Linderman and Sirelius, 2006). They are also very versatile and can be baked or fried. The function of meat analogue is to replace meat in diet, and it has the characteristics...

Proximate and Sensory Characteristics of Osmotically Dehydrated Bitter Leaves (Vernonia Amygdalina) ABSTRACT This work investigated the proximate and sensory properties of osmotically dehydrated bitter leaf. Bitter leaves were sorted, washed, drained, dehydrated osmotically using 30% sucrose, 40% sucrose, 30% sucrose + 10% NaCl and 40% sucrose + 10% NaCl. Proximate analysis and sensory evaluation were carried out on the osmotically treated and non-osmotically treated samples. The results showed that moisture content ranged from 7.98 – 8.60 %, protein(41-47%), fat (11.49-11.23%), ash (11.15-12.33%), crude fibre (7.23-9.47%) and carbohydrate (17.14-18.04%). The sensory scores showed that there was no statistical difference (p >0.05) among all samples. The results showed the feasibility of dehydrating bitter leaf using osmotic treatment...

Proximate and Sensory Evaluation of “ugu” (Telfairia Occidentilis) Leaves Dehydrated Under Different Conditions ABSTRACT In this work, freshly harvested ugu leaves (T. Occidentialis) was sorted, washed, and prepared into three different sizes represented as whole leaf, 1mm cutting and 2mm cutting. Each of these sample were dehydrated under the different  conditions of sun-drying (SD), under shade-drying (UD) and room drying (RD) conditions in a complete randomized block design (CRBD). The samples were reduced to 5.0 moisture within 3 days. Sensory evaluation of egusi soup prepared with each of the dried ugu leaf sample, and that of a fresh sample (FR) revealed that the dried Ugu leave were equally acceptable for soup making as the fresh leaves. However the sun-dried whole ugu leaf (SDW) were significantly better than all the...

Rehydration of Osmotically Dehydrated Okazi (Gnetum Africanum) Leaves   ABSTRACT In this study, rehydration of osmotically dehydrated Okazi leaves was studied Okazi leaves were osmotically dehydrated in 30 % sucrose, 40 % sucrose, 30 % sucrose + 10 % NaCl and 40 % sucrose + 10 % NaCl solutions. Effects of rehydration on dry matter loss and pH were evaluated. The results showed that increase in rehydration time increased the dry matter loss and pH of  the rehydration solution. The sensory scores  showed that there was no significant difference (P < 0. 05) in the general acceptability of the osmotically treated and untreated samples. The results showed that osmotic dehydration reduce the drying period while increase in rehydration time increase loss in dry matters.   CHAPTER...

Knowledge, Attitude and Perception of Lassa Fever Among Students of Afe Babalola University   CHAPTER FIVE 5.0 CONCLUSION AND RECOMMENDATION 5.1 Conclusion The mean age of students was 25.4 years. The mean number of working years of the health professional was 4.9 years. Females were in the majority. Most of the students were Year two. Christians formed the majority of health professionals. There were 17 doctors 32 Health Sciences, 15 Engineering, 12 midwives, 32 student professionals and 81 other health professionals including pharmacists, physician’s assistants, and Health Science assistants and auxiliary workers. Sixty-three out of the one hundred and ninety-five respondents (32.3%) had no idea what Lassa fever was. Of the remaining one hundred and thirty-two, 67.7% (132/195) who had heard about Lassa fever, their...

Impact of Covid-19 Pandemic on the Academic Performance of Students in Afe Babalola University ABSTRACT This study was carried out on the impact of Covid-19 pandemic on the academic performance of students in Afe Babalola University. The study was limited to the Afe Babalola University. This study used a descriptive survey design method. The survey research design was used because the study relied on primary data collected from sampled respondents. The population of this study consisted of students in Afe Babalola University. The total population of the study was 478 students, collected from the class attendance of students from the various departments. The researcher utilized the Taro Yamane formula to evaluate the sample size of the study to arrive at a sample size of 218. The main instrument for data collection used in this study was the...

The Political Economy of Boko Haram Insurgency in Nigeria   CHAPTER ONE INTRODUCTION 1.1 Background to the Study The return to democracy in Nigeria in May, 1999, brought hopes of development and political stability to Nigeria. The last decade in Nigeria has experienced an increase in violent, conflicts and criminality, which tended to undermine those expectations. The violence and criminality have come in the form of armed robbery, kidnapping, drug trafficking, arms smuggling, terrorism, human trafficking and militancy, among other acts of criminality that undermine national security. Internal security has been significantly undercut by violent activities of civilian-in-arms against the Nigerian State. These have included radicalized religious and regional youth groups, prominent among which are the Movement for the...

Perception of Public Relations Professionals on Public Relations Strategies That Can Be Used to Rebrand the Nigeria Police Force   CHAPTER ONE INTRODUCTION 1.1 Background of the Study According to Gruning (2006), various researchers in the area of public relations, it is a systematized effort in order to build the corporate image and reputation of a business in social context. Globally, The worth of public relations in any organization cannot be overlooked. This is largely dependent on the fact that the public relations unit of any organization is crucial factor deciding the success of any organization by developing and fostering its corporate image. If one start to study and investigate the earlier market conditions in Indian context, then it will not be doubtful to say that it was a seller oriented market and there was not...