Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal Siber International Journal of Education Technology Journal of Health and Medicine
Azonuche, Juliana Ego
Unknown Affiliation
Dentistry Education Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Role of laboratory experience in the teaching of clothing and textiles in secondary schools in delta state: it’s impact in entrepreneurship skills Abamba, Deborah Chibuzor; Arubayi, Diana Oritsegbubemi; Azonuche, Juliana Ego
Siber International Journal of Education Technology (SIJET) Vol. 2 No. 4 (2025): Siber International Journal of Education Technology (April 2025)
Publisher : Siber Nusantara Review & Yayasan Sinergi Inovasi Bersama (SIBER)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38035/sijet.v2i4.261

Abstract

The purpose of the study was aimed at finding out the role of laboratory experience in the teaching of clothing and textiles in secondary schools in Delta State and its impact in entrepreneurship skills. Four Research questions were formulated to guide the study. The population was all students studying clothing and textile in Delta state. All the 264 respondents were used for the study. Questionnaire was the instrument used for data collection and data were analyzed with mean and standard deviation. Finding showed that identify the laboratory roles in the teaching of Clothing and textiles to include; to develop practical competence, identify tools and materials, demonstrate proper usage of tools and equipment, and identify students’ strengths and weaknesses. Also its effectiveness helps students in problem solving, increase interest, strengthen their ability for critical thinking and solve problems, thereby boost entrepreneurship skills through teamwork, creativity and innovation for self reliance. Conclusions and recommendations were made; that to prepare students for a better career future, the method of teaching adopted by the teacher plays an important role in continuity and advancement of clothing and textile as a course of study. Government should provide modern laboratories and equipment and subsidize practical expenses for the student in schools.
Comparative Evaluation of Vitamin and Mineral Composition of Composite Cakes Fortified with Cocoyam, Plantain, and Bambara Nut Flour Blends Eunice Kanayo Agidi; Diana Oritsegbubemi Arubayi; Azonuche, Juliana Ego; Omolara Bosede Ogbonyomi
Medical : Jurnal Kesehatan dan Kedokteran Vol 2 No 2 (2025): Juli-Desember 2025
Publisher : Yayasan Penelitian dan Pengabdian Masyarakat Sisi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The study was conducted in the Food and Nutrition Laboratory, Delta State University, using an experimental research design to develop and evaluate cakes from wheat, cocoyam, plantain, and bambara nut composite flours at varying substitution ratios. A total population of 185 staff and students formed the study group, while 15 purposively selected judges (7 staff, 8 students) assessed the cakes. Data were collected using a 9-point Hedonic scale for sensory evaluation and a 5-point scale for shelf-life monitoring. Validity was ensured by expert review, and reliability yielded coefficients of 0.81 and 0.88. Nutritional composition, sensory attributes, and shelf life were analyzed using AOAC methods and ANOVA (p≤0.05). Results showed that composite cakes contained significantly higher (p≤0.05) levels of essential vitamins and minerals compared to the control. The vitamin and mineral composition of composite cakes showed clear improvements over 100% wheat flour (WF). Vitamin A ranged from (0.987–1.983 mg/100g), highest in WCPB3 (1.983) and lowest in WF (0.987). Vitamin B1 varied (0.235–0.487 mg/100g), with WCPB4 highest (0.487) and WF lowest (0.235). Vitamin B12 ranged (0.011–0.017 mg/100g), peaking in WCPB5 (0.017) and lowest in WF (0.011). For minerals, calcium ranged (34.225–67.928 mg/100g), iron (2.884–3.971), magnesium (16.285–20.676), phosphorus (60.730–74.066), and zinc (1.571–1.918). Composite samples, especially WCPB5 and WCPB6, consistently outperformed WF, showing significant (p≤0.05) nutritional enhancement. The findings highlight the potential of cocoyam, plantain, and bambara nut as viable alternatives for fortifying baked products, thereby contributing to improved nutrition, food security, and reduced dependence on imported wheat flour
Co-Authors Abamba, Deborah Chibuzor Arubayi, Diana Oritsegbubemi Diana Oritsegbubemi Arubayi Eunice Kanayo Agidi Omolara Bosede Ogbonyomi