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All Journal Siber International Journal of Education Technology Journal of Education and Teacher Training Innovation (JETTI) Humanities Horizon Journal IJoEd: Indonesian Journal on Education Journal of Health and Medicine JGMDS Jurnal Indonesia Pendidikan Profesi Guru
Azonuche, Juliana Ego
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Humanities Dentistry Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Achieving the Exigency of Pattern Development Among Clothing and Textiles Students in Tertiary Institutions for Garment Production in South East, Nigeria Azonuche, Juliana Ego; Adilo, Obioma Angela; Ichekor, Oghenetega; Afam-Osia, Favour Emelie
Journal of Education and Teacher Training Innovation Vol. 3 No. 1 (2025): Journal of Education and Teacher Training Innovation (JETTI)
Publisher : PT. Pusmedia Group Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61227/jetti.v3i1.172

Abstract

This study addresses the critical need to enhance pattern development skills among clothing and textiles students in tertiary institutions in South East, Nigeria. Focused on the context of large-scale garment production, both in rural and urban areas, the research explores the dynamic interplay between traditional craftsmanship and contemporary techniques within the local fashion industry. Three research questions guided the study and hypotheses tested at 0.05 significance level. The study adopted the ex-post facto research design using the descriptive survey method. The population of the study was 363 subjects, which comprised of all the Clothing and textiles students in Federal and State tertiary institutions in South East States. The research instrument used to collect data from the respondents was a structured questionnaire. The reliability of the questionnaire was determined with the use of Split-half reliability method. The data collected from respondents were coded and inputted in SPSS, Version 23, and analyzed with frequency counts, percentages, mean (¯X) scores, Standard Deviation (SD), Improvement Need Index (INI), and t-test statistical tools.  The result showed that Students in clothing and textiles require improvement in eight competencies for pattern drafting, including the use of 3D and 2D digital scanner software. Nine competencies in pattern alteration and adaptation, such as developing construction plans and alter and adapt pattern pieces need enhancement. Additionally, 11 competencies in pattern grading, involving correct measurement application require improvement. Notably, there were no significant differences in mean performance or need ratings between students in Colleges of Education and Polytechnics, as well as between students in rural and urban areas. Investing in the education and training of clothing and textiles students, policymakers, educational institutions, and industry stakeholders can contribute to skilled workforce development capable of driving innovation. The study advocates for strategic investments by policymakers, educational institutions, and industry stakeholders to ensure a well-prepared workforce. Bridging the gap between theory and application is paramount, and initiatives such as vocational training programs, industry-academia collaborations, and access to modern technology and nurture skills.
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.
Sustainable Development through Household Economics: A Sensory Evaluation of Cakes Produced from Wheat, Cocoyam, Plantain, and Bambara Nut Composite Flour Blends as Functional Snacks Agidi, Eunice Kanayo; Arubayi, Diana Oritsegbubemi; Azonuche, Juliana Ego
Journal of Gender and Millennium Development Studies Vol. 2 No. 2 (2025): JGMDS, Volume 2, Issue 2 (2025): November-April Period
Publisher : Academia Edu Cendekia Indonesia (AEDUCIA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64420/jgmds.v2i2.346

Abstract

Background: Composite flours from indigenous crops offer a pathway to healthier snacks, dietary diversity, and reduced reliance on imported wheat, but must meet consumer sensory expectations to be viable. Objective: This study aims to evaluate the sensory properties of cakes made from composite flour blends of wheat, cocoyam, plantain, and bambara nut, and to identify formulations that balance acceptability with functional nutrition potential. Method: An experimental research design was adopted, which allowed for the systematic production and evaluation of cakes prepared from composite flour blends of wheat, cocoyam, plantain, and bambara nut. Result: The sensory evaluation results showed variations in judges’ ratings of cakes made from wheat, cocoyam, plantain, and bambara nut blends compared with 100% wheat cake. Conclusion: These findings support food diversification, partial substitution of imported wheat, and household-scale production through simple SOPs and quality control within the framework of Sustainable Development through Household Economic Units, thereby strengthening local supply chains and micro-business opportunities. Contribution: This study provides empirical evidence that cakes with acceptable sensory quality and nutritional enrichment can promote Sustainable Development through Household Economic Units through simple household-scale SOPs, basic quality control, utilization of local crops, partial wheat substitution, and gender-responsive microenterprises.
Impact of Teacher Competency and Teaching Methods on Clothing and Textiles Learning among Home Economics Students in Colleges of Education in Delta and Anambra States, Nigeria Abamba, Deborah Chibuzor; Azonuche, Juliana Ego; Ichekor, Oghenetega; Egodike, May Uzoma
Jurnal Indonesia Pendidikan Profesi Guru Vol. 1 No. 2 (2024): JIPPG, Volume 1, Issue 2 (2024): September-December Period
Publisher : Academia Edu Cendekia Indonesia (AEDUCIA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64420/jippg.v1i2.243

Abstract

Objective: This study investigates the impact of teacher competency and teaching methods on Clothing and Textiles learning among Home Economics students in Colleges of Education in Delta and Anambra States, Nigeria. It also explores potential regional disparities in teacher training and resource allocation. Method: The study adopted a census approach, utilizing the entire population of 361 Home Economics students across selected institutions. Data were collected through structured questionnaires. Descriptive statistics (mean and standard deviation) were used for data analysis, while hypotheses were tested using the Pearson Product Moment Correlation at a 0.05 significance level. Result: The findings revealed a significant relationship between teachers' competence and students' subject preference. Additionally, a significant relationship was found between the teaching methods adopted and student learning in Clothing and Textiles. Conclusion: The results indicate that teacher competency and the teaching methods significantly affect students' engagement and learning outcomes in Clothing and Textiles. Contribution: The study offers valuable insights for educators, policymakers, and academic administrators seeking to improve the quality of Home Economics education. It recommends the engagement of qualified personnel and the adoption of effective methodologies to enhance teaching and learning in the subject area.
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
Students’ perception of the role and challenges of practical in understanding clothing and textiles concepts Azonuche, Juliana Ego; Ogwu, Chukwudi; Achuba, Fidelis Ifeakachuku
Indonesian Journal on Education (IJoEd) Vol. 2 No. 2 (2025)
Publisher : LPPI Yayasan Almahmudi bin Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70437/ck83kq15

Abstract

The importance of laboratory works in the training of vocational students cannot be underestimated. The aim of this investigation was to explore the challenges faced by clothing and textiles students in the course of laboratory works.The investigation employed a cross-sectional survey involving students taking clothing and textiles in tertiary institutions in Delta State Nigeria which served as respondents. Data collection was done using a self-developed questionnaire administered through personal contacts. Data collected were analyzed using the mean and standard deviation. The benchmark for accepting or rejecting statements made in the questionnaire was set 2.50. The study established positive disposition of clothing and textiles students towards the role of laboratory works. This hinged on the overall relevance of laboratory works in explaining key concepts in clothing and textiles curriculum. It equally provided insight on the perceived challenges. It is therefore concluded that laboratory works should be sustained since it enhances students understanding of curriculum concepts.
Overall acceptability and shelf life evaluation of cakes produced from wheat, cocoyam, plantain, and Bambara nut composite flours Agidi, Eunice Kanayo; Arubayi, Diana Oritsegbubemi; Azonuche, Juliana Ego; Ogbonyomi, Omolara Bosede; Onyenokulu, Obiajulum Vivian
Humanities Horizon Vol. 3 No. 1 (2026)
Publisher : PT. Pena Produktif Kreatif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63373/3047-8014/48

Abstract

Cakes are widely consumed bakery products typically made from wheat flour, yet dependence on imported wheat can create economic and nutritional challenges in many developing countries. This study evaluated the acceptability and shelf life of cakes produced from composite flours based on wheat, cocoyam, plantain, and Bambara nut (WCPB1–WCPB6) compared with 100% wheat flour (WF) as control. Cakes were prepared and evaluated by 15 panelists using a 9-point hedonic scale, and shelf life attributes were monitored over 20 days at 4-day intervals. All samples were highly acceptable during the initial storage period, and sensory scores generally remained within the acceptable range throughout storage, with WF tending to receive the highest ratings. Statistical analysis showed significant differences in taste among formulations at later storage times (p ≤ 0.05), whereas other sensory attributes were largely comparable. Although quality declined and mold growth appeared after prolonged storage, several composite-flour cakes remained above the sensory cut-off for acceptability at day 20. These findings indicate that cocoyam, plantain, and Bambara nut composite flours can partially substitute wheat in cake production without compromising product quality, while supporting the utilization of indigenous crops and contributing to food and nutrition security.
Co-Authors Abamba, Deborah Chibuzor Achuba, Fidelis Ifeakachuku Adilo, Obioma Angela Afam-Osia, Favour Emelie Agidi, Eunice Kanayo Arubayi, Diana Oritsegbubemi Diana Oritsegbubemi Arubayi Egodike, May Uzoma Eunice Kanayo Agidi Ichekor, Oghenetega Ogbonyomi, Omolara Bosede Ogwu, Chukwudi Omolara Bosede Ogbonyomi Onyenokulu, Obiajulum Vivian