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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.
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Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants
(Frontiers, 2025-12-17) Awoyale, W., Williams-Ngegba, M.S.E., Laoye, C.I., Sanni, L.O. and Maziya-Dixon, B.
Introduction: It has been established by various researchers that the type of coagulants affects the quality of Tofu. Still, no work has been published on how the chemical composition and textural attributes influence the sensory acceptability of Tofu. This study aims to assess the relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu. Methods: Soymilkwasproducedfromsoybeans,withsoymilkproteindenatured by heat, and curdled using different coagulants like vinegar, lime juice, alum solution, and steeped ogi water to get different samples of Tofu. The Tofu samples were evaluated for chemical composition, textural attributes, and sensory acceptability using standard methods. Results and discussion: The results showed that the vinegar-coagulated Tofu significantly possesses the highest fat, ash, crude fiber, total carbohydrate, and total energy contents, and the steeped Ogi water-coagulated Tofu had the highestproteincontent.Thecalcium,magnesium,andzinccontentswerehigher in the vinegar-coagulated Tofu, while the sodium content was higher in the alum solution-coagulated Tofu. Total phenolics and total flavonoids were higher in the vinegar-coagulated Tofu, while the steeped Ogi water-coagulated Tofu had the highest DPPH value. The lime-coagulated Tofu had the lowest of all the chemical compositions. The adhesiveness, chewiness, cohesiveness, and gumminess were higher in the vinegar-coagulated Tofu, while the fracturability and hardness were higher in the lime juice-coagulated Tofu. Steeped Ogi water was shown to be the most effective coagulant in improving the sensory aspects of Tofu, followed byvinegar, providing a tasty and aesthetically beautiful product, while lime was the least popular choice. The calcium and zinc contents, total flavonoid and phenolic contents, and DPPH may have also contributed to the fracturability of the steeped Ogi water-coagulated Tofu, and the protein content mayhave contributed to the springiness and subsequent overall acceptability of the steeped Ogi water-coagulated Tofu. Conclusion: Therefore, steeped Ogi water could be used to produce quality Tofu that will balance the chemical composition, textural attributes and sensory acceptability.
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History The International Boundaries of Nigeria, 1885-1960: The Framework of an Emergent African Nation
(The Journal of African Studies and Research Forum, 2025-12-02) Hadizat Audu Salihu
Joseph Christopher Okwudi Anene is the author of The International Boundaries of Nigeria, 1885-1960: The Framework of an Emergent African Nation. Anene was born at Onitsha, Nigeria in 1921 and attended a Roman Catholic School called Christ the King College where he became a teacher after graduation. He studied for an external degree in History offered by the University of London; in 1948, he got a local trader to sponsor him to go to the University College of Cork where he received the Bachelor of Arts degree of the University of London in the Upper Division with Second Class (Anene, 1970). Anene did a postgraduate degree in London from 1949 to 1952 and was awarded the Master of Arts degree for a thesis titled ‘The Establishment of British Rule in Southern Nigeria, 1885-1906” Following the degree with a Diploma in Education, he went to teach at the Ibadan branch of the Nigerian College of Arts, Science and Technology from 1954 to 1956 before moving to the University of Ibadan. His basic training was in Imperial History. For most of his teaching career, he taught courses in British Colonial History and the Growth of the British Commonwealth that were under the scheme of the special relationship with the University of London, which constituted a third of the History Honors Courses at Ibadan until 1962 when he gradually made the transition to African History that became a significant part of the History of Historiography in West Africa scheme (Anene, 1970). Anene’s book being reviewed here was based on his Philosophy Doctorate thesis approved by the University of London in 1960. His contribution to historical scholarship went beyond his research and publications. He was a stimulating and methodical teacher who meticulously revised his notes every year. He particularly encouraged better teaching in schools of History in general and African History in particular. Before his death, he was a senior member and later Head of the Department of History. He was also an important architect of the new Ibadan Bachelor of Arts degree structure and of the postgraduate school in History which has produced many Nigerian teachers of History (Anene, 1970).