Search results for: J. O. Idoko

Authors: Innocent Felix Idoko

Abstract:

The development of indigenous entrepreneurship is critical to the achievement of sustainable development in the internationalized economy. Sustainable development implies a continuous stimulus of growth and improvement of an economy in a fairly stable manner. The paradigms of a globalization are numerous to mention. However, to a great extent, these are trade-offs and dilemmas for indigenous entrepreneurship, particularly in the developing economies with infant industries that are essentially crucial to development. This paper analyses the pros and cons of globalization as relates to the complementary role of both foreign and indigenous entrepreneurs, the conflict of values between globalization and protectionism for local entrepreneurship. Using analytical and descriptive approach, the views of academicians, research fellows, literature reviews and both the theories of the mercantilists and those of free trade mainstream economists, and the G20, the paper concludes that there is a legitimate need for protectionism for domestic entrepreneurship in the developing economies as doing otherwise amount to stifling them.

Keywords: developing countries, entrepreneurship, globalization, infant-industries, protectionism, sustainable development

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Authors: Paul Idoko Ukanu, Sunday Abba, Balogun Sadiya

Abstract:

The study of the finger prints patterns among the Igala ethnic groups was done in order to see their association gender. A cross sectional study was conducted and a total of 602 subjects participated in this study, 322 females and 280 males, which were mainly secondary school students between the age ranges of 13-19 years. The subjects fingerprint pattern was obtained by allowing them place the tip of each finger on the stamp pad, which is then imprinted on the questionnaire, this was done for both the left and right hand. Female had higher arch, whorl and loop finger print pattern in most of the right fingers than the males, the differences were statistically significant for the right index, right ring finger and right little finger, but were statistically insignificant for right thumb and right middle finger as p = 0.207 and 0.726, respectively. The result also revealed that males had higher arch finger print pattern in the right index and right little finger than the females, which was statistically significant (p = 0.001), and also a high whorl finger print pattern than the females in the right middle and ring finger.

Keywords: arch, loop, whorl, fingers

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Authors: J. O. Idoko, I. Nwajiaku

Abstract:

Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were stored at ambient temperature for 8 weeks after which the equilibrium moisture content and water activity were determined. The sensory evaluation of the biscuit samples was also determined. The results of these analyses showed 100% unripe plantain flour as the most stable of the biscuit samples judging from its equilibrium moisture content level of 0.32% and water activity of 0.62. The sensory evaluation results showed Biscuit made from 150:50 ripe plantain and wheat flour as most generally accepted at 5% level of significance.

Keywords: biscuit, equilibrium moisture content, performance, plantain, water activity

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Authors: Ikenna Emmanuel Idoko

Abstract:

Evolution and evolutionary processes are phenomena that have come to stay in the fabrics of the universal living, hence expressions such as universal evolution. These evolutions in the universe cut across all facets of human accomplishments, which architecture is a part of. There is a notion in political sciences that politics and the act of politicking are local, meaning that politics and political processes are unique and peculiar to a people, all dependent on their sociocultural makeup. The notion is also applicable in architecture because the architecture of a people is mostly dependent on several factors such as climatic conditions, material availability, socio-cultural beliefs and religious inclinations. Stemming from the cultural dimension, it is of course common knowledge that every society is driven by its own unique culture. The fusion of architecture and culture creates the actual uniqueness which underlines the “archi-cultural” representation of a people’s material culture. This paper is aimed at appraising architectural evolution as it affects the representation of the material culture of a people. For effective systemization of the aim, various spectacular kinds of literature were reviewed, coupled with the visitation and study of existing buildings in Nigeria to properly understand the live peculiarity in the architecture of the selected area. Since architecture needs a lot of pictorial pieces of evidence, pictures and graphical representations were extensively utilized, and channelled to aid a better understanding of the study. Amongst all, an important part of this paper is that it adds to the body of existing knowledge in the Arts and Humanities by speaking extensively to the tenets of cultural representation on buildings. Similarly, the field of architecture, specifically, traditional architecture, would be gaining some extra knowledge owing to the study of some important almost-neglected or forgotten architectural elements of various traditional buildings.

Keywords: evolution, architecture, material, culture

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Authors: J. O. Idoko, C. N. Michael, T. O. Fasuan

Abstract:

This study investigated the effects of cooking time, seed-to-water ratio and soaking time on proximate and functional properties of African walnut seed using Box-Behnken design and Response Surface Methodology (BBD-RSM) with a view to increase its utilization in the food industry. African walnut seeds were sorted washed, soaked, cooked, dehulled, sliced, dried and milled. Proximate analysis and functional properties of the samples were evaluated using standard procedures. Data obtained were analyzed using descriptive and inferential statistics. Quadratic models were obtained to predict the proximate and functional qualities as a function of cooking time, seed-to-water ratio and soaking time. The results showed that the crude protein ranged between 11.80% and 23.50%, moisture content ranged between 1.00% and 4.66%, ash content ranged between 3.35% and 5.25%, crude fibre ranged from 0.10% to 7.25% and carbohydrate ranged from 1.22% to 29.35%. The functional properties showed that soluble protein ranged from 16.26% to 42.96%, viscosity ranged from 23.43 mPas to 57 mPas, emulsifying capacity ranged from 17.14% to 39.43% and water absorption capacity ranged from 232% to 297%. An increase in the volume of water used during cooking resulted in loss of water soluble protein through leaching, the length of soaking time and the moisture content of the dried product are inversely related, ash content is inversely related to the cooking time and amount of water used, extraction of fat is enhanced by increase in soaking time while increase in cooking and soaking times result into decrease in fibre content. The results obtained indicated that African walnut could be used in several food formulations as protein supplement and binder.

Keywords: African walnut, functional properties, proximate analysis, response surface methodology

Procedia PDF Downloads 359