Looking at gender disparity in science and mathematics from other angles: Are there differences in logical reasoning and linguistic abilities?

This study was carried out to further search for the true position of boys and girls in terms of participation and performance in science in classroom settings that are different from the conventional or traditional arrangement. The paper examined the differences in the logical reasoning, linguistic, reading as well as word-problem solving abilities of male and female science students which are considered important to effective learning of science. Forty science students consisting of 20 each of male and female groups were involved in the study. Each group was taught by four science teachers of the same sex for a period of six weeks. The teachers had uniform qualifications. In addition to the subject matter taught processes of science were emphasized throughout the lessons. The study showed that girls have higher achievement scores than boys in logical reasoning, linguistic, reading and word-problem solving abilities. The differences in the scores were also found to be significant at 0.05 confidence level. It was therefore concluded that the issue of gender influence on students‘ performance in science is not straight jacketed. Boys perform better than girls only in conventional classroom arrangements and in the overall science tasks but not in some tasks that are also very crucial to the learning of science.Keywords: gender differences in science achievement, logical reasoning, linguistic ability, reading ability word-problem solving abilit

Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour

Open Access Journal; Published online: 07 July 2019his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P < 0.05) increase as the volume of WF increases from 0 to 50%. Cake produced from PF substituted with 50% WF has the highest value of protein (10.58%). The substitution of 10% of WF showed the highest score rating by the panelist in overall acceptability (7.60). This study has provided the recipe for the formulation of quality cake with PF and WF that could be acceptable by consumers

Ethnomedicinal Uses and Therapeutic Activities of Piper Guineense: A Review

The use of medicinal plants in most developing countries as therapeutic agents for the maintenance of good health is a widespread practice. One of such plant products is Piper guineense, which is a West African spice used in many folklore medicines and has a number of verified pharmacological activities. Proximate analysis reveals that the plant contains crude protein, fat, carbohydrate, vitamins and minerals while preliminary phytochemical screening and gas chromatography-mass spectrophotoscopy of the methanol leaf and seed extract of Piper guineense revealed the presence of several constituents such as alkaloids, glycosides, tannins, flavonoids, terpenes; sesquiterpenoids and monoterpenoids, saponins and secondary metabolites such as Aromadendrene, 1,6,10- Dodecatriene,7,11-dimethyl-3-methylene and piperine, piperidine amongst other secondary metabolites. Studies have revealed that Piper guineense possess several pharmacological and therapeutic properties such as anti-oxidant, anti-microbial, aphrodisiac, anti-parasitic, antiinflammatory, anti-convulsant, molluscicidal, oestrogenic and oxytocic properties. This paper provides a review on the morphology, physicochemical and phytochemical constituents, ethnomedicinal and scientifically proven therapeutic activities of Piper guineense

The effect of conceptual and procedural learning strategies on the study habit of Nigerian secondary school students in mathematics

This study examined the effect of varying learning strategies making use of procedural and conceptual learning strategies on secondary school students‟ study habits in mathematics. A total of 124 senior secondary school students, from Osun state in southwestern Nigeria divided into three groups were involved in this study. Two experimental groups were randomly assigned to the two learning strategies and the third group was the control group. The study adopted modified non-equivalent pretest posttest control group design. Intact classes were used but the modification was that all the three groups contained science students. The three groups were taught simultaneous linear equations. The study habits of students were assessed using a questionnaire of reliability coefficient of 0.84. Both learning strategies yielded significant difference in students‟ study habits with conceptual strategy having higher score. The study concluded that students‟ study habits in mathematics could be improved using an innovative learning strategy.Keywords: study habit, learning strategy, conceptual, procedural, achievemen

Sensory, chemical and nutritional evaluation of flour blends for preparation of stiff dough

One of the nutritional advantages of flour blend is to promote the nutritional composition of indigenous crops for food application. This study utilized, African yam bean (Sphenostylis stenocarpa) and unripe plantain (Musa paradisca) to create flour blends at different ratios of 100:0 (GAB), 90:10 (ORE), 80:20 (TAM), 70:30 (MFY), 60:40 (MED) and 50:50 (KSK). These blends were subjected to calcium, iron, magnesium and potassium; pasting; anti-nutritional factors and colour using Completely Randomized Design (CRD). The blends were made into pastes [stiff dough (amala)] and subjected to sensory evaluation. Nutritionally derived essential elements such as calcium (0.01-0.02), iron (0.08-0.35), magnesium (0.11-0.18) and potassium (0.83-1.30) contents increased with increase in the addition of African yam bean flour. Composite flours showed improved chromaticity in the unripe plantain flour. The peak (1733-4205), trough (1609-3199), breakdown (124-1007), final viscosity (2246-4901) and setback (63-1703) decreased while peak time (5.07-5.90) and pasting temperature (79.80-83.70) increased as African yam bean flour increases. MFY blend from blends performed best in overall acceptability but there was no significant difference (p&gt;0.05) among other samples. Results from this study have further shown the possibility of enhancing the nutritional composition of stiff dough (Amala) using African yam bean and unripe plantain flours