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All Journal Siber International Journal of Education Technology Humanities Horizon Journal JGMDS
Arubayi, Diana Oritsegbubemi
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Humanities Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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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.
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 Agidi, Eunice Kanayo Azonuche, Juliana Ego Ogbonyomi, Omolara Bosede Onyenokulu, Obiajulum Vivian