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Evaluating the quantity of sewage disposal for biogas production in University of Maiduguri students hostels, Nigeria
(2025) Abubakar Sadiq Imam; Abdulbaqi Toyin Abdulrahim; Mohammed Ben Oumarou; Ibrahim Salihu
The price rise of fuels has stimulated a trend towards the use of alternative energy sources like biomass, solar, wind, geothermal, etc. Global energy crisis has generated interest in the use of human and animal waste which is a biomass source, as a substitute to fossil fuel for biogas generation. There is now a consensus in Nigeria, that renewable energy can play a significant role in the overall energy development of the nation. This study presents the quantity of sewage generated and deposited at the University of Maiduguri for biogas production. The sewage deposit is situated behind the works department of the university. This waste is channel to the deposit site from the student hostels of the University by a well designed sewage system. The total number of persons on the sewage system of the University of Maiduguri is obtained from the Student Affairs Division of the University as the sewage system connects only the students hostels but the actual number of students that used the hostel toilets and the quantity of water used in the toilets are obtained using a questionnaire. The data obtained in this study were recorded, analyzed and presented using Microsoft Excel application. The results of the study revealed that this sewage line serving 8272 students from the hostels generated a total quantity of 235870.38L (235.87m3) sewage per day which has pH value between 6.864 and 6.75. The study confirmed that sewage generated at University of Maiduguri has the potential to be used as resource to produce biogas which is sustainable, safer and cheaper. Use of the sewage for biogas production will also serve as a waste management source for the University.
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Knowledge and Attitude of Primary School Pupils Towards Menstrual Hygiene Management
(International Journal of Elementary Education | Faculty of Education, Universitas Pendidikan, 2025-07-25) Azeez Arisekola Salman1*, Adetayo Omotolani Adedoyin2
This research is motivated by the low knowledge and practice of menstrual hygiene management (MHM) among elementary school students, especially in rural areas that face limited information, facilities, and social support. The purpose of this study was to analyze the level of knowledge and attitudes of primary school students in Moro Local Government Area, Kwara State, Nigeria towards MHM as well as identify differences based on gender. The subjects of this study are upper-class elementary school students in the region. The research method used is quantitative descriptive with a survey approach. The data collection technique was carried out through the dissemination of structured questionnaires containing indicators of knowledge and attitudes towards menstrual hygiene. The data obtained were analyzed using descriptive statistics to illustrate general trends, as well as an independent t-test at a significance level of 0.05 to test differences by gender. The results showed that the level of students' knowledge of MHM was still low, but most had positive attitudes towards menstrual management, and there was no significant difference between male and female students in both knowledge and attitudes, indicating the need for educational interventions and inclusive policies in reproductive health education in primary schools.
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TOURISM CHALLENGES AND ITS IMPLICATION TO THE SOCIOECONOMIC DEVELOPMENT IN THE NIGER-BENUE CONFLUENCE REGION
(KWARA STATE UNIVERSITY JOURNAL OF RESEARCH IN TOURISM AND HOSPITALITY MANAGEMENT, 2024-01-04) Hadizat Audu Salihu
The Niger-Benue confluence region, a culturally and historically rich area in Nigeria, holds significant potential for tourism-driven socioeconomic development because of its strategic location, presence of geographical features and remains such as mountains, rivers, colonial-relics, material culture and historical landscapes. This study examines the interplay between tourism, history, and socioeconomic development in the region, highlighting the challenges faced in realising its full potential. With a focus on the area's historical significance, including its role as a hub of pre-colonial trade and cultural exchange, the study explores how this heritage can serve as a foundation for substantial maintainable tourism initiatives. Despite its unique attributes, the region grapples with numerous challenges, including inadequate infrastructure, insecurity, poor policy implementation, and limited investment in the tourism sector. These issues hinder the development of tourism and its ability to contribute to socioeconomic growth. Moreover, environmental degradation, lack of awareness, and weak stakeholder collaboration further complicate efforts to position the region as a leading tourist destination. A qualitative research approach uses primary and secondary historical records, works from different authors, and records from field trips to the region. This paper argues that leveraging the historical and cultural assets of the Niger-Benue confluence region can stimulate economic growth, create employment opportunities, and foster community development. It emphasizes the need for a multi-stakeholder approach involving government, local communities, and private investors to address these challenges. By adopting sustainable tourism practices and promoting the region’s rich history and cultural heritage, the Niger-Benue confluence can emerge as a vibrant centre for tourism and socioeconomic transformation. The study recommends policy reforms, capacity building, and infrastructure development to unlock the region's potential and ensure inclusive growth.
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Effect of High-Quality Cassava Flour Inclusion on the Profitability and Sensory Acceptability of Pastry Products
(Faculty of Science, Federal University Dutse, Jigawa State – Nigeria, 2025-12-03) Awoyale, W., Ijelu, W.A., Olatoye, K.K., Ademokoya, A.A., Sani, M., Opatola, P.O., Ishola, H., Abdulrasaq, A.O., Akosile, F. and Nofiu, N.B.
The demand for wheat flour in Nigeria is expected to rise due to the increasing consumption of pastries. A study was conducted to assess the profitability and sensory qualities of doughnuts, cookies, and chin chin made from wheat and high-quality cassava flour (HQCF). HQCF was mixed with wheat flour in varying ratios (5, 10, and 15%), with 100% wheat flour as the positive control and HQCF as the negative control. Profitability was calculated using a standard method, while sensory acceptability was evaluated by fifteen (15) panelists using a structured questionnaire. The results showed that all composite products made from wheat and HQCF are profitable. The cookies made with 5%, 10%, and 15% HQCF generated profits of 143%, 163%, and 297%, respectively. The doughnuts made with 5%, 10%, and 15% HQCF yielded profits of 24.96%, 40.37%, and 47.98%, respectively. The chin-chin made with 5%, 10%, and 15% HQCF produced profits of 5.03%, 17.94%, and 22.08%. Sensory evaluation showed that cookies, chin-chin, and doughnuts made with 5-15% HQCF were similar in most sensory attributes, while those made with 100% wheat flour and 100% HQCF were different. Thus, the 5% HQCF composite cookies, chin-chin, and doughnuts may offer both profitability and acceptability, supporting Nigeria's cassava inclusion policy and decreasing import expenses.
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Impact of Orange-Flesh Sweet Potato Flour Incorporation on Micronutrient, Physical Characteristics, and Consumers’ Acceptability of Bread.
(Indonesian Association of Food Technologists (IAFT) and Gadjah Mada University., 2025-11-21) Adedokun, I. I., Ekeocha, P., Awoyale, W., Agbaje, R. and Abass, S.
Micronutrient contents of composite flour, physical characteristics, and sensory properties of bread from wheat and orange-flesh sweet potato flour blend were carried out. Orange-flesh sweet potato flour was used as a means of biofortification of wheat that produced composite flour at varied ratios. The composite flour samples were used for bread baking, and a control was produced with 100% wheat flour. Composite and control flour were subjected to provitamin A and mineral analyses, and physical characteristics of the dough and sensory properties of the bread samples were also evaluated using standard analytical methods. The values obtained from all analyses evaluated in this work were significantly different (p<0.05). The concentration of β-carotene (Provitamin A) and mineral content of the flour increased with increased addition (10% to 40%) of orange flesh sweet potato flour. Provitamin A content of the flour increased from 5.62 mg/100g to 50.31 mg/100g, calcium 10.99 mg/100 g to 14.88 mg/100g, potassium 310.47 mg/100g to 367.43 mg/100g, and phosphorus increased from 7.24 mg/100 g to 11.57 mg/100 g. On the other hand, magnesium, iron, and zinc decreased gradually from 50.10 to 31.08 mg/100g of magnesium, 3.38 mg/10g to 2.01 mg/100g and 8.01 to 6.87 mg/100 g in the flour samples. The values of physical characteristics of the dough were not the same; loaf volume decreased from 271.08 to 160.43 cm³ while loaf specific volume decreased from 1.39 to 0.71, however, the loaf weight increased from 180.62 to 234.10g as the level of orange flesh sweet potato flour incorporation of increased. In addition, the mean preference scores for sensory properties such as crust colour, taste, and overall acceptability of bread loaves samples were not the same (p>0.05). In all the samples, the composite bread incorporated with 10% orange flesh sweet potato flour having 6.90 mean score was closely related to the control sample in terms of overall acceptability. Indications from quality characteristics and organoleptic properties assessed showed the potential of orange flesh sweet potato flour for improving the nutritional and consumers’ acceptability of bread.