Master of Science (M.Sc.) Theses and Dissertations

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    Financial inclusion and small and medium enterprises performance In Oyo state.
    (Department of Management and Accounting. Faculty of Administration, Obafemi Awolowo University., 2022) FASOLA, Adenike Oluwabukola
    The study determined the trend of financial inclusion in Oyo State, Nigeria, and ascertained the level of Small and Medium Enterprises (SMEs) compliance with the financial inclusion strategy. It also assessed the effect of financial inclusion on the performance of Small and Medium Enterprises in Oyo State. These were with the view to examining the relationship between financial inclusion and performance of Small and Medium Enterprises in Oyo State, Nigeria. The study adopted a descriptive survey research design. Primary and secondary data were used for this study. Primary data were collected using structured questionnaire and secondary data were retrieved from survey of financial inclusion in Nigeria from 2008 to 2020 conducted by Enhancing Financial Innovation and Access (EFInA). The study population comprised 3,657 SMEs based on the data obtained from Oyo State Ministry of Trade and Commerce. Using Taro Yamane formula for sample size, a total sample of 367 SMEs industry was adopted. The questionnaire was administered on the respondents using purposive sampling technique. Data collected were analysed using mean, kendall rank correlation and ordinary least squares regression analysis. The results showed an increase in trend of financial inclusion in 2012 (57.7%) was sustained till 2020 (63%). The result also showed that the Small and Medium Enterprises (SMEs) in Oyo State complied to an average extent (5%) with financial inclusion strategy. Finally, the result also showed that financial inclusion had positive and significant effect (t = 6.53, p < 0.05) on the performance of SMEs in Oyo State. The study concluded that financial inclusion improved performance of SMEs in Oyo State, Nigeria.
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    Social Media Marketing Strategies and Customers Retention Among Restaurants During Covid -19 Pandemic In Lagos State ,Nigeria
    (Department of Management and Accounting ,Faculty of Administration ,Obafemi Awolowo University Ile -Ife, 2024) OGUNJIMI Moroof Ajibola
    The study examined the social media marketing strategies employed by restaurant operators during COVID-19. It also investigated the factors that influenced social media marketing strategies during COVID-19 among restaurant operators and determined the effect of social media marketing strategies on customer retention during the COVID-19. These were with a view to determining the influence of social media marketing strategies on customer retention among restaurants during COVID-19 pandemics in Lagos State, Nigeria. The study adopted cross-sectional survey research design. Primary data was collected from restaurants across Lagos State. The population for the study comprised all 3,331 restaurants (Smartscrapers, 2024) owners/operators in Lagos State, Nigeria. The sample size used for the study comprised three hundred and fifty-seven (357) restaurant owners/operators in Lagos state. This sample size was arrived at by using Taro Yamane’s formula for sample size calculation. A well-structured questionnaire was used as the instrument for data collection which was used to analyse the objectives of the study. Stratified sampling technique was used proportionately to select 357 samples from the selected senatorial districts of the study area. Data collected were analysed using frequency counts, percentages, standard deviation, mean and regression analysis. The findings of the study showed that graphics design was ranked as the most adopted social media marketing strategy employed by restaurant operators in Lagos state during the COVID-19 pandemic with weighted average (4.18), and it was followed by branding with weighted average of 3.86; Engagement and interaction (weighted average = 3.85), user generated content (weighted average = 3.66) Content creation (weighted average = 3.56) and paid advertisement, (weighted average = 3.51). The study also reveal that manpower and finance-related factor (36%), utility related factors (27%), business characteristics related factors (10%) and infrastructure related factors (9%) accounted for the factors affecting social media marketing among restaurant operators during COVID-19 pandemic in Lagos state, Nigeria. Finally, the result showed that social media marketing strategies had significant effect on customers retention among restaurants during the COVD-19 pandemic in Lagos state, Nigeria (F = 1880.091, p < 0.05). The study concluded that social media marketing strategy enhances customer retention among restaurants during COVID-19 in Lagos state, Nigeria.
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    Open Access
    Chemical changes occurring in canned warankasi '' A Nigeria white soft cheese''
    (Department of Chemistry, Obafemi Awolowo University, 1983-06) Ilori, Olugbemiga Mathew
    A process for canning warankasi in 10.0 and 12.5% brined whey was developed, and the chemical change taking place in the canned wara were investigated with the storage time. The drained weights, ash contents and the titratable acidity increased while the pH, moisture, lactose, total protein nitrogen and fat contents of wara decreased with the storage time.
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    Allelopathic effects of tithonia diversifolia {HEMSL} A. gray on some growth parameters, total protein and chlorophyll contents of amaranthus cruentus linn. And dtpmfe + oryza sativa
    (Department of Botany, Obafemi Awolowo University., 2005) Ilori, Olasupo John
    The study examined the susceptibility of amaranhus cruentus linn and Oryza sativa lina. To allelopathic effects of [hemsl] A gray, compare the phytotoxicity of the plant parts of T. diversifolla and tihonia diversifolia determine the effect of drying on the phytotoxic activity of this weed. This study concluded that tihonia diverifolia was an allopathic weed with water-soluble allelochemicals in its plant parts and had such phytotoxic potency that could suppress the growth and nutrierx accumulation of associated crop plants.
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    The Use of Pregelatinized Maize Flour in Baking
    (Department of Food science and technology, Obafemi Awolowo University., 1988) IDOWU Michael Ayodele
    The use of pregelatinised maize flour as composite flour in bread making was investigated with a view to formulation an acceptable baked product. Maize flour [pregelatinised and ungelatinised], wheat flour and composite flour samples were evaluated for water absorption, water holding capacity and anylograph pasting viscosity. Quality evaluation was performed on bread samples baked from 100% wheat flour and composite flour samples containing 10 – 100% maize flour {pregelatinised and ungelatinised} . A baked product “Marissa”, developed from a mixture of maize flour, cassava starch and 20% wheat flour was subjected to taste panel evaluation