Innovative methods for identifying the training needs of shea butter processors in the north-central agro-ecological zone of Nigeria

Published ThesisThe acquisition, through regular training, of skills and knowledge on modern shea butter processing technologies by shea butter processors enhances their productivity, provides rural employment, ensures increased income, reduces rural poverty and reduces rural-urban migration. However, the level of shea butter production in the study area has drastically decreased resulting from deficiencies in processors’ performance in the extraction of shea butter by means of the available modern shea butter processing technologies. In view of this, a questionnaire, interview guide, focus group discussion and task, and skill-gap analysis were used in this study as innovative methods to identify the training needs of shea butter processors in the North-Central Agro-ecological Zone of Nigeria. The population for the study comprised of all shea butter processors in the study area. Primary data were collected from a total of 216 processors using a multistage sampling procedure, and purposive and a simple random sampling techniques. Well-structured questionnaire and interview guides were used to elicit information from processors during the focus group discussion. Data were analysed using descriptive statistics, inferential statistics and a training need analysis. The results revealed that the shea butter processors in the study area were mostly young married females with little or no formal education. They were Muslim, with large household sizes, and had approximately 15 years’ processing experience. Furthermore, they were members of co-operative societies that are capable of generating approximately ₦15,000 per month from shea butter processing activities. Common modern shea butter processing technologies available to processors for shea butter extraction include the following: shea kernel dryer, shea nutcracker and separator, shea kernel roaster, hammer mill crusher, disc mill, kneader, manual screw press, clarifier, and storage tanks. All the processors were aware of, and had access to, the available modern processing technologies. However, their adoption of these processing technologies was low. Nevertheless, in the study area, the use of modern technologies resulted in a higher shea butter production than the use of indigenous processing techniques. More than half of the processors derived benefits from the use of modern shea butter processing technologies. None of the processors attended training in modern shea butter processing technologies from 2010 to 2015. However, some of them were knowledgeable on the use of modern shea butter processing technologies. Most of the processors were not competent in kneading, milling, crushing and roasting tasks; hence their perception that a high level of training in these areas of tasks in modern shea butter processing technologies is required. Processors identified a processors’ workshop; field or factory training; and a proficiency course as the most preferred training methods. Processors preferred early morning training from Mondays to Wednesdays, in March and April. Most preferred institutions to conduct the training in modern shea butter processing technologies are Raw Materials Research and Development Council (RMRDC), Nigerian Institute for Oil Palm Research (NIFOR) and Agricultural Development Programmes (ADPs). Water scarcity (x̅ = 2.95), a lack of extension training (x̅ = 2.90), inadequate funds (x̅ = 2.87), and the epileptic power supply (x̅ = 2.36), were the severe constraints hindering the effective performance of processors in the use of modern shea butter processing technologies for shea butter extraction activities. As mentioned earlier, kneading, milling, crushing and roasting were all tasks in which respondents require extensive training. Significantly strong relationship exist between the processors age (r= 38.865, p < 0.00), gender (χ2 = 22.076, p < 0.00), marital status (χ2 = 22.076, p < 0.00), religion (χ2 = 14.196, p < 0.00), level of education (χ2 = 69.018, p < 0.00), household size (χ2 = 51.048, p < 0.00), years’ of processing experience (χ2 = 40.118, p < .00),membership to co-operatives (χ2 = 38.865, p =0.000) and monthly income (χ2 = 85.983, p =0.00) and training need. Significant relationships also existed between processors’ training needs and previously attended aspects of training (r = -0.159, p = 0.019), the time of training preferred (r = 0.240, p = 0.000), their knowledge (r = 0.412, p = 0.000), and their competence (r = -0.598, p = 0.000), in the use of modern shea butter processing technologies. However, the analysis of a t-test (t=0.636, p ≤ 0.05) of the training needs of processors’ from the Niger State and processors’ from the Kwara State indicated that no significant difference existed between the training needs of processors’ from the two States. Subsequently, it is recommended that extension service providers in Nigeria, should give urgent attention to the identified training needs (Raw Materials Research and Development Council, the Nigerian Institute for Oil Palm Research (NIFOR) and Agricultural Development Projects (ADPs). Thereby addressing the lack of training and improving shea butter processors’ skills and knowledge, in order to increase their productivity, so that they can meet the demands for domestic consumption, export and increase household income. Further recommendation was that borehole water be availed to shea butter extraction sites, and that the government, via the co-operatives, should offer loans to processors

Drying of fish--factors to consider

Although one of the best possibilities for raising the animal protein of the diets of Nigerian is to increase the consumption of fish; particularly through the use of several methods of long term preservation techniques, such as drying, no radical approach has yet emerged. Although, a great deal of the artisanal fish catch is dried for the huge consumer and distant markets, the traditional methods of fish preservation need improvements to cope with demand for increased quantity, shelf-stable, and improved quality of fish products. The paper discusses drying requirements, heat and mass transfer, consumer acceptance, fuel sources, storage and marketing of dried fish products; and suggest ways and means of structurally transforming the artisanal technology of fish dryin

A Comparison of Incident Investigation Outcomes and Safety Recommendations between Clinical Safety and AcciMap Experts

This paper focuses on the perception of Branford’s standardized AcciMap approach as a tool for accident analysis in healthcare. This study further builds on the previous work regarding National Health Service (NHSScotland) clinical safety practitioners’ first-time experience in applying the standardized AcciMap approach, and discusses its advantages and limitations [Ref. 1]. A series of training sessions were carried out with a clinical domain expert from the National Services Scotland (NSS) to apply the standardized AcciMap approach for health information technology (IT) analysis. The AcciMap method was used to analyze a medication error incident involving the computerized provider order entry (CPOE) system [Ref. 2] by Clinical and AcciMap experts. Outcomes and safety recommendations from both participants were then qualitatively compared and discussed to gain further insight into applying the AcciMap method

Silence as a Communicative Discourse Act in Nigeria

Silence projects extra meanings that are culturally and socially significant. In discourse, it belongs to a larger category of non-verbal modes of  communication whose sincerity conditions include a particular psychological state of mind of the sender. This paper seeks to examine silence as a complete language with its own systems of encoding and decoding of messages from a sender to a receiver in an immediate context of situation. It then looks at the functional analysis of the various types of silences as illocutionary acts and perlocutionary effects. A more accurate interpretation of silence therefore, involves an understanding of the sender's intention as well as the context in which silence is used

The Effect of Preservative Methods on the Yield, Water Content and Microbial Stability of Dairy Products

This study investigated the effects of various methods of processing on the yield and microbial stability of smoke-dried beef. Five different production treatments were considered for evaluation in this study- rawsmoke-dried meat (RSD), raw salted smoke-dried meat (RSSD), salted cooked smoke-dried meat (SCSD), cooked smoke-dried meat (CSD) and cured smoke-dried meat (CUSD) respectively. The water content (water activity) of the treatments in relation to storage life of the dairy products was determined. All samples were smoke-dried for five hours and each was equilibrated to water activities of 0.11, 0.33 and 0.75 for two weeks undisturbed. A control experiment was also prepared. Analysis of variance was carried out on all data generated and the difference among the means were compared using Duncan Multiple Range Test. Results showed that cured smoke-dried beef was the most acceptable organoleptically and most shelf stable because there was insignificant microbial activity after twelve weeks of storage (p>0.05). It also had the highest yield of 56.35% while raw, smoke-dried beef had the lowest yield of 32.1%. Significant microbial activities were recorded in other samples at twelve weeks of storage due to treatment effects (

Assessment of Non-Governmental Organisations Activity Orientation and Prospect in Extension Delivery in Edo State, Nigeria

The study examined the prospect of Non-Governmental Organizations (NGOs) engagement in agricultural extension service delivery in Edo State, Nigeria. Specific issues addressed included the type of Non-Governmental Organizations (NGOs) operating in the study area, and their willingness to participate in extension service delivery. Data were collected with the aid of questionnaire, from 143 NGOs selected from the three agricultural zones of the state using Snowball sampling technique. The data collected were analyzed using frequency count and mean as well as Friedman test. The dominant forms of NGOs in the study area were; health (53.1%), economic (vocational skills capacity building) (35.7%), advocacy/good governance (32.9%) civil rights (28.0%), educational development (21%), environmental (16.1%) infrastructural development (8.4%), social welfare (7.7%), Society watchdog (2.8%), conflict resolution (2.8%), agriculture (2.1%) and religion (0.7%). Only few NGOs (23%) were engaged in entrepreneurial activities with crop and livestock farming being dominant. The Freidman test (χ2=41.55) was significant at 5%level indicating that significant differences existed among the NGO types in their willingness to engage in extension service delivery.NGO type such as agriculture (mean= 3.93), economic (vocational and capacity building) (mean=3.75), and educational (mean=3.66) were significantly more willing to engage in agric-oriented activities compared to other NGO types. It was recommended that appropriate policies and enabling environment should be put in place by agricultural policymaker to encourage NGOs participate in extension services, while linkage with ADPs be strengthen to enhance production performance of those engaged in farm enterprises. Key Words: Entrepreneurship, Non-Governmental Organizations, Extension Service Delivery, Edo State

Development and assessment of the reliability and validity of a proposed Medi-Socio AcciMap Taxonomy approach for analysing IT-related incidents in healthcare

The thesis argues that synthesising a domain-specific classification scheme/taxonomy with Branford’s standardised AcciMap approach will improve the reliability and validity of its outcomes. Based on Waterson et al. (2017)’s review of the AcciMap methodology, this argument discussed the need for improving the AcciMap approach rather than simply developing novel accident analysis approaches. One recommended way to achieve this includes combining the AcciMap approach with existing error-based classification schemes as part of the “remixing process”. Recent studies implementing this process include the UPLOADS classification scheme based on the AcciMap methodology for investigating led outdoor activities (Australia). This example supports the need to develop a health-specific AcciMap approach, as Goode et al. (2017) argued for accident analysis, including health IT analysis. The Medi-Socio AcciMap taxonomy approach built on Branford’s standardised AcciMap method was proposed. This novel approach was applied to analysing a significant health-IT related incident (Septra overdose of a patient) as detailed in the Digital Doctor book (Wacther, 2015). Standardised AcciMap and Medi-Socio AcciMap taxonomy approaches were applied to this incident to identify contributing factors, causal relationships (links) and formulate safety recommendations. In assessing the reliability of both AcciMap versions, professionals (Clinical safety/human factors practitioners, NHS) participated in the Septra overdose incident analysis. The validity assessment involved safety experts experienced in using the AcciMap method and applied the two AcciMap approaches to the incident. Qualitative and quantitative measurements were used to analyse and compare findings between professional users (reliability) and expert results (validity) based on causal/contributing factors, causal relationships and safety recommendations. These studies indicated lower reliability and validity scores for the Medi-Socio AcciMap taxonomy than the standardised AcciMap version, particularly relating to contributing factors and safety recommendations. Outcomes on reliability and validity studies, including usability, were discussed. Also, study limitations, research reflections, and recommendations were presented for future research

Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs

The increasing cost of animal protein has necessitated the need to investigate the use of cheaper and nutritive alternatives in various food formulations. The study was carried out to determine the appropriate level of soy flour inclusion in meatball production. The soy meat balls were formulated to contain 0%, 10%, 15%, 20% and 25% of full-fat soy flour which was combined with beef and some condiments. Treatments were analyzed in triplicates in a randomized complete block design. A 7-point hedonic scale was used to evaluate the sensory characteristics (colour, taste, texture and overall acceptance) of the products using a semi-trained taste panel. Nutrient proximate composition values and production cost were also determined. Results showed that on the average, soy flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.33% to 12.96%. Meatballs with soy flour inclusions at 10% and 15% were most acceptable (very much liked). The 20% and 25% level of soy flour inclusion were moderately acceptable, thereby indicating acceptability up to 25% level of soy flour inclusion. Soy inclusion reduced production cost by N37.50 on the average at N5.00 per ball when compared with all meat products as well as, increasing the number of balls per mix from 64 balls (control) to an average number of 89.5 balls (soy meatball). It is recommended that further studies of the soy flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Nigerian market

Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus)

The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus). Sixteen grass cutters were purchased from Abico bush meat market in Benin City, Nigeria. The pelages were removed by water and fire scalding. Some were brined in 15% salt solution for 3 hrs while others were not. The carcasses were cut into seven retail cuts. All samples were smoke-dried for 6 hrs. Sensory evaluation was done by a 12-man panelusing a 5-point hedonic scale. The results showed that there were significant differences (P&lt;0.05) in the yield of fresh salted and non-salted grass cutter samples. There was also significant difference (P&lt;0.05) in the smoked yield of salted smoked grasscutter with WSS giving the highest yield of 1.03 kg. The method of pelage removal did not have any significant effect (P&gt;0.05) but there was significant effects in the smoked yields. Sensory evaluation showed significant differences (P&lt;0.05) in the colour, tenderness, juiciness, flavor and overall acceptability. Salted samples had the highest scores all organoleptic properties. It was recommended that further studies be carried out to evaluate the effects of salting and smoking on economic and sensory parameters of other sources of bush meat in Nigeria

Evaluating the Organoleptic Properties of Soy Meatballs (BEEF) with varying Levels of Moringa oleifera Leaves Powder

The study was conducted to evaluate the organoleptic properties of soy meatball at varying levels of Moringa oleifera leaves powder inclusion. The result of the sensory evaluation of the products showed that they were generally accepted above average (3.5). However, soy meatball sample without Moringa oleifera leaves powder inclusion was most acceptable (very much liked) in terms of colour, taste, texture and overall acceptance with a mean score of 4.37. The colour scores were significantly different (P&gt;0.05). Generally, the taste decreased with Moringa oleifera leaves powder inclusion and differ significantly (P&gt;0.05).Keywords: Meatball, Soy flour, Malnutrition, Moringa oleifera, Sensory evaluation, Yiel