WATER TREATMENT USING MORINGA OLEIFERS SEEDS

I. Muhammad, H. Garba, A. Isa, Aisha S.

Department of Science Laboratory Technology,

Ramat Polytechnic, Maiduguri, Maiduguri, Borno State, Nigeria

Email: bajoga1muh@gmail.com

ABSTRACT

Moringa Oleifera seed is applied as coagulant in place of aluminum sulphate (Alum) used in conventional treatments plants. In this work, water is treated using moringa Oleifera seeds. The parameters were tested before and after the water were treated for seven days with the moringa seeds. The water samples (sample A, B, C, and D) were collected from four deferent locations in Gwange Word, Maiduguri. The results for the water samples before treatment showed that the sample from all the four locations (200ml each) are turbid and have a pH of 8 with the exception of location D which has a pH of 9. The samples showed a varying total bacteria count (103cfu), A (297), B (272), C (92) and D (71). All the  moringa treated water samples are not turbid and showed a pH of seven (7) and a varying total bacteria count (103cfu) of 3 for sample A, sample B(1), sample C and D showed Zero(0).  The present study was carried out to confirm the effectiveness of seed powder extracted from mature dried Moringa Oleifera seeds which are commonly available in most communities.

Keywords: Pathogens, Alum, Drumstick, Horseradish


DETERMINATION OF PESTICIDE RESIDUES IN COMMONLY PRODUCED VEGETABLES IN MUBI METROPOLIS, ADAMAWA STATE, NIGERIA

Alexander, Priscilla

Department of Chemistry,

Adamawa State University, Mubi, Nigeria

Email: priscillaalexander21@yahoo.com

ABSTRACT

Pesticides are hazardous and toxic to human health; any pesticide residues remaining in vegetables can pose danger to humans and cause certain diseases. This study was conducted to determine the pesticide residues in commonly produced vegetables) in Mubi Metropolis these vegetables include Spinacia Oleracea (Spinach), Hibiscus esculentus (Okra) and Rumex Acetosa (Sorrel). Twelve (12) vegetable samples were collected from farms and local markets in Mubi Metropolis, Adamawa, Nigeria. Pesticides residues were extracted from the vegetables using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method. Extraction of the samples was carried out using acetonitrile containing 1% acetic acid to determine the residual concentration of pesticides which may have been sprayed during seasonal growth. Gas chromatography/mass spectrometry (GC/MS) was used for quantitative and confirmatory analysis of the pesticides. The pesticide residues in vegetable samples were determined and confirmed from their molecular weights. The molecular weights of pesticides were compared with that given in the data bank of GC/MS. The investigation showed that pesticides with low molecular weight were eluted before the high molecular weight pesticides. The factors studied were retention time, relative abundance and molecular weight. The following pesticides were identified during the investigation, dichlorvos, lindane, cyhalothrin and glyophosphate.

Keywords: Pesticides, QuEChERS, GC/MS, acetonitrile and Vegetables


CHEMICAL AND SENSORY PROPERTIES OF MILK DEVELOPED FROM TWO VARIETIES OF BAMBARA GROUNDNUT (Vigna subterranean)

1*Okudu, H. O., 2Ojinnaka, M. C. & 3 Iloh C.

1,3Department of Human Nutrition and Dietetics Michael Okpara University of Agriculture Umudike, Abia State

2 Department of Food Science and Technology Michael Okpara University of Agriculture Umudike, Abia State

E-mail: helenokudu@yahoo.com

ABSTRACT

Two varieties of bambara groundnut (white and mixed coloured) were purchased from five randomly selected vendors in Ubani Market Umuahia, Abia State; the bambara groundnut bought were pooled to obtain samples for milk production. Standard method was used to prepare the milk. The proximate and vitamin content of the samples were determined using standard AOAC methods. Mineral elements were determined using wet-acid digestion method for multiple nutrients determination. All tests were carried out in duplicates and the data generated were analysed using standard methods. The fat and energy values of white variety bambara groundnut milk (3.7% and 250kj respectively) were significantly higher than those of mixed coloured bambara groundnut milk (2.8% and 225kj respectively), while the protein content of  mixed coloured bambara groundnut milk (4.5%) was significantly higher than that of white variety bambara groundnut milk (4.3%). Calcium, potassium, sodium, zinc, and copper contents of mixed coloured bambara groundnut milk (39.81mg/100g, 10.31mg/100g, 6.21mg/100g, 3.86mg/100g, 0.45mg/100g) were significantly higher than those of white variety bambara groundnut milk (3.85mg/100g, 8.79mg/100g, 5.46mg/100g, 3.60mg/100g. 0.32mg/100g), while iron was in white variety bambara groundnut milk (2.27mg/100g) was significantly higher than that of mixed coloured bambara groundnut milk (2.46mg/100g). There were no significant differences in most of their vitamins and phytochemial values. The colour attribute of white variety bambara groundnut milk (6.8) was comparable to that of soymilk (6.5). Texture, taste and general acceptability attributes of white variety bambara groundnut milk (5.9, 5.8, 6.2) and those of mixed coloured bambara groundnut milk (5.7, 5.9, 6.1) were comparable to those of soymilk (6.3, 5.9, 6.4). The study showed that white variety bambara groundnut had higher amount of fat, iron, vitamin C and vitamin E while mixed coloured bambara groundnut milk had higher amount of protein, potassium, sodium, zinc and copper. The antinutrient (phytic acid, oxalate) were within permissible limit. The study showed that both products developed form bambara groundnut can be used as alternative for soybean milk.

Keywords: Vigna subterranean, Milk, Nutrients, Varietal Difference


QUANTIFICATION OF ANTIMICROBIAL METABOLITES PRODUCED BY LACTIC ACID BACTERIA (LAB) ISOLATED FROM FERMENTED FOOD PRODUCTS

1Samira Arzika, 1Musliu Abdulkadir, 2Jemilu M. Ambrusa & 2Idayat Shade Ijaiya

1Department of Science Laboratory Technology, College of Science and Technology

2Department of Preliminary Studies, College of Science and Technology

Waziri Umaru Federal Polytechnic, Birnin Kebbi, Kebbi State

Email: musille2003@yahoo.com

ABSTRACT

The lactic acid bacteria (LAB) used in this study was isolated from four fermented food products- ogi, yoghurt, cow and soya milk. Eight lactic acid bacteria (LAB) were isolated from all the samples. Lactobacillus fermentum had the highest percentage of occurrence (29%) while Lactobacillus casei had the least occurrence of 14%. The isolated LAB was tested for the production of various antimicrobial compounds such as lactic acid, diacetyl and hydrogen peroxide and quantitative estimation of these antimicrobial compounds was carried out. All the test isolates produced diacetyl with the peak of production after 24 hours of incubation. The highest yield of diacetyl was 3.01 g/L produced by Lactobacillus casei, highest yield of lactic acid was 2.25 g/L produced by L. Plantarum OGI1 while the highest yield of hydrogen peroxide was 2.24 g/L produced by L. Plantarum OGI1.

Keywords: Lactic Acid Bacteria, Lactobacillus Fermentum, Lactobacillus Casei, Antimicrobial Compounds, Diacetyl, Oxygen Proxide, Incubation.


ASSESSMENT OF CARDIOVASCULAR RISK FACTORS AMONG QUARRY WORKERS IN OGUN STATE

1Ilori O.A,2 Nupo S.S, 3Akinlotan J.V

1,2,3Nutrition and Dietetics Department

Moshood Abiola Polytechnic Ojere

ABSTRACT

This research assessed the cardiovascular risk factor among quarry workers in Ogun state. One hundred copies of questionnaires was used to obtained information on cardiovascular risk factor which include smoking,  sedentary lifestyle,  age, stress inflammation and pain, cardiovascular history, environment. Participant’s blood pressure was obtained in sitting observing standard precautions. Weight, height, body mass index (BMI) and Blood Test determined. Data were analysed using statistical package for social science version 17 (SPSS). It is estimated that 41% of respondents live beside the main road and in an industrial area with gas emissions. Participants were mostly in the low and moderate risk categorised with only few of the participants in high level of cardiovascular risk. There was significant difference in age, weight and BMI of participants (P < 0.05).

Keywords: Cardiovascular Risk, Querry Workers, Participants Blood Pressure.


Table of Contents

Six Critical Business Challenges and the Performance of Small Scale Business

Enterprises in Bida Metropolis

Mohammed, T. Haruna, Mustapha N. Mustapha & Muhammad H. Shafii                              1 – 11

Tax Audit and Revenue Generation: A Theoretical Perspective

Utile Bem Joseph, Gbaa Benjamin and P.I. Zaiyol                                                                   12-26

The Influence of Workplace Spirituality on the Relationship

between Organizational Justice, Leadership and Deviant Behaviour

Michael Olalekan Adeoti, Jamila Gana& Ladan Usman                                                        27-48

Creating, Communicating and Sustaining Customer’s Value:

A Survey of the Telecommunication Service Providers in Nigeria

Peter, Danjuma U., Atodo Ocholi Wilfreds & Ogah Arome Victor                                          49-69

Assessment of Customers’ Expectations and Perceptions of Service

Performance in the Hospitality Industry in Nigeria using SERVQUAL Model

Anetoh, John Chidume                                                                                                            70-93

Sources of Financing Small Scale Enterprises in Bida, Niger State, Nigeria

Amina Moh’d Doko, Habiba Bako Mohammed & Alkali Larai Fati                                        94-100

Entrepreneurship Development:  A Panacea for Unemployment Reduction

in Nigeria

Ayodele, Oloruntoba Churchill, Ozimede, Elizabeth I. & Alhaji, Salihu Mohammed              101-111


Entrepreneurship Development: A Panacea for Unemployment Reduction in Nigeria

AYODELE, OLORUNTOBA CHURCHILL, OZIMEDE, ELIZABETH I. & ALHAJI, SALIHU MOHAMMED

Department of Business Administration & Management,

Federal Polytechnic, Bida, Niger State

Email: ayodelechurchill@yahoo.com

ABSTRACT

This paper examines the need for promoting employment in Nigeria through the development of entrepreneurship. This paper relies on secondary data from various authors and other institutional publications. The paper however concludes that the government and its agencies should deliberately encourage entrepreneurial culture and skills in Nigeria in order to attack the level of unemployment situation in the country.

Keywords:     Entrepreneurship, Unemployment, Employable, Development and Empowerment


Sources of Financing Small Scale Enterprises in Bida, Niger State, Nigeria

AMINA MOH’D DOKO, HABIBA BAKO MOHAMMED & ALKALI LARAI FATI

Department of Marketing, Federal Polytechnic, Bida

Department of Business Administration Federal Polytechnic, Bida

Department of Business Administration Federal Polytechnic, Bida, Niger State.

Email: Aminadok@yahho.com,

ABSTRACT

Over the years the inability of small scale enterprises (SSEs) in Nigeria to serve as an engine growth has been attributed majorly to lack of finance. This study identifies the major sources of financing small scale enterprises in Bida, Niger State. Data were collected using the multistage random sampling technique from 60 Small Scale Enterprise owners. Data obtained from survey were analyzed using a regression Model. The results show that Loan from co-operative, Family, Friends and Savings significantly determine the sources of finance in the study area, whereas Microfinance Banks was found not statistically significant. The study recommends monitoring and creating more awareness to the public on the importance of entrepreneurial programmers’ and establishing schemes that will enhance Small Scale Enterprise financing.

Keywords: Small Scale Enterprises, Source of Finance, Entrepreneurial Programmes’ & Establishing Schemes.


Assessment of Customers’ Expectations and Perceptions of Service Performance in the Hospitality Industry in Nigeria using SERVQUAL Model

ANETOH, JOHN CHIDUME

Department of Marketing,

Chukwuemeka Odumegwu Ojukwu University

Igbariam Campus, Anambra State, Nigeria

Email: anetohjohn@yahoo.com

ABSTRACT

This study assessed customers’ expectations and perceptions of service quality in the hospitality industry in Nigeria using SERVQUAL MODEL. The main objective of the study was to assess the level of service quality in the hospitality industry in Anambra part of Nigeria. The specific objectives were to determine whether significant gap (if any) exist between customers’ expectations and actual service performance and also its impact (if any) on managerial competitiveness in the hospitality industry. Three research questions and hypotheses were formulated. Descriptive research design was used for the study. The returned 232 copies of the questionnaire were utilized from nine selected hotels for analysis. Paired samples z-test was used to measure customers’ expectations and actual service performance while one-sample z-test statistical technique was used to test the three hypotheses formulated for the study. All null hypotheses tested were rejected. The major findings revealed a significant gap between customers’ expectations and actual service performance which has moderately impacted on the managerial competitiveness in the hospitality industry in Anambra part of Nigeria. The study concluded therefore that the meeting of customers’ expectations will help close the resultant gap identified in this study for improved customers’ satisfaction. The study recommends the institutionalization and operationalization of service quality strategies geared towards meeting of customers’ expectations, should be the priority of hospitality firms for improved customers’ satisfaction in Nigeria.

Keywords: Customer Expectations, Service Performance, Hospitality Industry, SERVQUAL


Creating, Communicating and Sustaining Customer’s Value: A Survey of the Telecommunication Service Providers in Nigeria

PETER, DANJUMA U., ATODO OCHOLI WILFREDS & OGAH AROME VICTOR

Department of Marketing, Federal Polytechnic Idah 

Department of Languages, Federal Polytechnic Idah

Department of Marketing, Federal Polytechnic, Ado Ekiti, Ekiti State

E-mail: pitadanjesus@yahoo.com & victorogah2008@yahoo.com

ABSTRACT

Disconfirmation paradigm posits that there are variations in the performance of a product when compared to what customers held as their own expectation that means, expectations disconfirmation and performance influences customers satisfaction, repeat purchases and word of mouth about the products and/or services provided. This research paper titled “Creating, Communicating and Sustaining Customer’s Value on the use of Wireless Telephone in Lokoja, Kogi State, Nigeria” is written to evaluate the extent of customer’s satisfaction on the use of mobile telephone. The researchers reached 323 respondents in Lokoja through the survey method.  Data was obtained through the questionnaire method and analyzed using simple percentage, frequency table mean score and the modified five points Likert scale, while the hypotheses were tested using the Spearman rank order correlation and Z-test statistical tool. (The findings of the study showed that communication is a veritable tool in every human society and customer’s value towards the use of wireless telephone is pivotal to the growth of the market). The paper recommends that customer’s value assessment should be constantly carried out in order to improve customer’s satisfaction towards the use of wireless telephone.

Keywords: Expectation Disconfirmation, Customers Satisfaction, Products/Service Providers, Communication, Sustaining Customer’s Value


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