Explore Bellstech IR
Bellstech IR is the Bells University of Technology, Ota Repository that houses and preserves the robust scholarly contributions of the Bellstech Community poised to achieve the following objectives:
- Preserve and showcase scholarly output of Bellstech Researchers
- Foster international research collaborations between Bellstech and other renowned universities in Nigeria and across the globe.
- Provide unrestricted access to information resources in support of teaching, learning and research
- Promote visibility of Bells University of Technology and her Researchers
error.top-level-communites
Recent Submissions
Evaluation of Bioactive Compounds and Characterization of Bryophyllum Pinnatum Infusion In Broken Brown Rice-Babbara Nut Extruded Flakes
(Bells University of Technology, 2024-02-12) ABODUNRIN Josephine Olabisi; Prof M.O. Jimoh
Extruded flakes are consumed majorly as breakfast cereals, and this plays a significant role in daily nutritional intake. Extrusion employs technique such as mixing, heating, moisturizing, forming, texturing and cooking to innovate novel food items.The development of functional foods goes beyond mere nutrition, aiming to prevent diseases and promote health.Consumers' growing understanding of the relationship between diet and well-being has driven changes in dietary patterns. Bio active compounds are the atructural books of functional foods providing their medicinal properties and health benefits.
The Impact of Information Technology on Organisational Productivty In The Aviation Sector In Nigeria
(Bells University of Technology, 2024-03-12) NZERIBE, Chinonso; Prof. F. Oyawale
Information technology is a vital tool for the present era of decision making and organisation productivity depend on the successful incorporation of appropriate technology into the organisation. Inferential statistics design was adopted for the study using the survey research method and sample data to draw conclusion.The study population are targeted at staff of Muritala Muhammaed International Airport.The data for this study was determined using Cochran's formula with 238 respondents.
Meeting the information needs of children with attention deficit hyperactivity disorders (ADHD): the role of school libraries in Nigeria
(Libraries at University of Nebraska-Lincoln, 2020-01-01) ADEBAYO Oyeronke; YUSUF Felicia; SEDUN-ADENIRAN Chidi; FAGBOHUN Micheal
The paper attempted to look at how school libraries in Nigeria can meet the information needs of special children battling with the Attention Deficit Hyperactivity Disorder (ADHD). This kind of mental disorder affects about 10% of children worldwide, it is a situation whereby the child is over hyperactive, fidgety, cannot focus or accomplish a task in record time. The paper also looked into how the school library comes in to aid these kind of children in reading and learning. A school library should cater for all its users irrespective of their disposition, therefore, some strategies that can be useful when implemented were outlined. Some of the strategies outlined include: creating an enabling reading and learning space for the children, the interpersonal skills required of the school teacher/librarian amongst others. The paper concluded that a form of feedback mechanism both from the parents and teachers/librarian is very vital in order to help these special set of children.
Optimisation of Malting Variables and Yudane Treatment for The Modification of Peral Millet Flour for Bread Application
(Bells University of Technology, 2025-03-12) OSUIZUGBO, Nkechi Scholastica; Dr. Olayemi Eyituoyo Dudu
Leavened bread produced from wheat flour is prized for its unique quality characteristic which is attributed to the gluten protein in wheat. Notably, the current high cost of wheat in the global market partly attributed to its scarcity due to low export from countries where it is produced, poses an economic burden on low income countries where leavened bread is a major staple. Thus, this poses the need to develop baking flours from indigenous crops as substitutes to wheat flour
Evaluation of Qaulity and Microbial stability of Enriched Ukpo-Oka (A Maize-Based Pudding) Produced from Optimized Maize/Pigeon Pea Flour blend
(Bells University of Technology, 2025-02-12) ASIEBA, Lydia Nkemakonam; Prof. O.B Ogunmoyela
Ukpo-Oka is an indigenous maize-based steamed pudding typically low in protein but widely consumed in various parts of Nigeria.This study investigated the quality and stability of enriched ukpo-oka produced from an optimized maize-pigeon pea blend. An i-optimal mixture design within the framework of Response. Surface Methodology was employed for the optimization.Maize flour ratio ranged from 50% to 80% and pigeon pea flour ratios ranged from 20% to 50%.Thirteen experimental runs were generated and analysed.