Th e presented descriptive study involved three hundred and sixty fi ve (365) lecturers and one thousand one hundred and sixty two (1,162) students selected from twelve (12) tertiary education institutions spread across North-Central Nigeria, making a thousand fi ve hundred and twenty seven (1,527) respondents for the study. Th e main instrument used to obtain data for this study was adapted questionnaire, two research questions and three hypotheses were formulated. Th e hypotheses were tested using the t-test statistical technique at 0.05 level of signifi cance. Sociologists, religious leaders, the government, homes and school management should embark on enlightenment campaign programs.
This study investigated prevalence and causes of misconduct among university undergraduates in Ilorin. It adopted a descriptive survey design and was guided by four research questions. The sample for this study was 300 undergraduates using multistage sampling technique. The instrument used for data collection was questionnaire. Frequency count and percentage were used to analyse the questions raised. The findings revealed that misconduct of various degrees is prevalent among university students and that the prime factors such as poverty, negative peer influence, parents’ divorce and many more are responsible for illicit behaviour. The outcome of the study further revealed that if the menace still continues it can degenerate into loss of intellectual property and hurt graduates’ future employment prospects. It was recommended among others that school authorities and lecturers in higher institutions should intensify efforts in educating students on moral values that will enable them acquire a set of beliefs and values on what is right and wrong which will make them excel in their academic career rather than pursue activities and characters that would not make them relevant in the society.
Masa is a traditionally fermented meal usually made from cereals. The aim of
this research was to produce an enriched meal from rice and Bambara
groundnut. The colour, functional properties and microbial quality of
composite blend of rice and Bambara groundnut flour, in the ratio of 100:0,
95:5, 90:10, 85:15, 80:20, were evaluated using standard methods. Sensory
properties of freshly made masa and masa prepared from stored flours were
also determined. The microbial load of the masa flour blend increased over
the storage period. Water absorption capacity, swelling capacity and bulk
densities increased, while the oil absorption capacity decreased with the
storage period. The objective colour result showed a decrease in the
lightness (L*) value. Sensory properties of masa were not substantially
altered with Bambara groundnut inclusion, but the ratings reduced with
storage. Instant masa may be prepared from flour stored for 4 weeks without
considerable changes in quality.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.