E-Commerce Advertisement and Usage Experience: The Case of Nigeria

This study presents, at a glance, the level of awareness of some respondents about e-commerce platforms in Nigeria. It explores their preferences and provides some information on how they are responding to e-commerce commercials. The theoretical anchor is the Technology Acceptance Model. Some 97.5 per cent of the 200 respondents surveyed returned their completed questionnaire. The impressive number was as a result of the large number and efficiency of research assistants whoadministered the instrument in the Ado-Odo Local Government Area of Ogun State, a political subdivision of Nigeria. Results show low awareness, though respondents had opined that the e-commercials were helpful and factual. The results further indicate that the productivity expected by respondents as a result of e-commerce patronage is unimpressive owing to infrastructural deficit, insecurity, illiteracy and a weak legal system. Findings indicate that reading manuals in local languages can lead to a better user experience. The deployment of biometric applications for more security, extensive media campaign as well as better machine-customer interaction can also help.Keywords: Nigeria, E-commerce, Advertisement, Usage experience Digital wallet, Technology, ATM, POS

E-Commerce Advertisement and Usage Experience: The Case of Nigeria

This study presents, at a glance, the level of awareness of some respondents about e-commerce platforms in Nigeria. It explores their preferences and provides some information on how they are responding to e-commerce commercials. The theoretical anchor is the Technology Acceptance Model. Some 97.5 per cent of the 200 respondents surveyed returned their completed questionnaire. The impressive number was as a result of the large number and efficiency of research assistants whoadministered the instrument in the Ado-Odo Local Government Area of Ogun State, a political subdivision of Nigeria. Results show low awareness, though respondents had opined that the e-commercials were helpful and factual. The results further indicate that the productivity expected by respondents as a result of e-commerce patronage is unimpressive owing to infrastructural deficit, insecurity, illiteracy and a weak legal system. Findings indicate that reading manuals in local languages can lead to a better user experience. The deployment of biometric applications for more security, extensive media campaign as well as better machine-customer interaction can also help.Keywords: Nigeria, E-commerce, Advertisement, Usage experience Digital wallet, Technology, ATM, POS

Quality attributes of cookies from wheat, lima bean and tigernut composite flour

Cookies are widely consumed throughout the world especially among children. They are ready-to eat, convenient and inexpensive food products, containing digestive and dietary principle of vital importance. This study investigated the quality attributes of cookies from wheat, lima beans and tigernut composite flour. Wheat flour was blended with lima beans and tigernut flour at the ratios of 90:5:5, 85:10:5, 80:15:5, 75:20:5 and 70:25:5, respectively. The flour blends were analysed for proximate, functional and pasting properties while the cookies produced from the blends were analysed for anti-nutritional, colour and sensory properties using standard laboratory procedure. Data obtained were subjected to analysis of variance, and mean values were separated using Duncan’s multiple range test. The moisture content, crude fat, crude protein, total ash, crude fibre and total carbohydrate ranged from 8.09%-10.82%, 4.24%-5.58%, 7.04%-8.08%, 1.65%-2.10%, 3.06%-3.48% and 72.68%-73.10%, respectively. Increase in lima bean substitution led to increase in bulk density, water absorption capacity, oil absorption capacity, swelling capacity except solubility index. Significant differences were observed in the pasting properties of the flour blends. Phytate and tannin content of the cookies ranged from 0.574-0.634% and 0.168-0.231% while range of values for lightness, redness and yellowness of cookies were: 38.82-40.04, 6.90-7.96 and 16.26-18.26, respectively. However, cookies prepared from blend of 70% wheat flour, 25% lima bean and 5% tigernut flour were the most preferred in terms of overall acceptability