ABSTRACT.
The study dealt with the possibility of reducing dependence on food importation by replacing foreign products with locally sourced food products. Primary and secondary data were used to accomplish the objectives of the study. Primary data were collected using detail questionnaire . and focused group discussion and laboratory analysis. A multi stage sampling techniques was used to select respondents. A purposive sampling was used to select Ado out of all the towns and villages in the State. All other towns and villages were rural and standard outlets were not present except Ado. Therefore, Ado was selected because it vividly reflects the feature under study. The next stage was random sampling of five outlets operating in Ado Ekiti. Twenty salad consumers were randomly selected out of the buyers patronizing the outlet. Each twenty were people of different age to accommodate variation that might arose from age difference of both male and female respondents with a total sample size of 100 respondents in the study areas.
Descriptive and inferential statistics were applied to data collected. Results indicated that the local salad compete favourably with foreign salad in terms of colour, odour, taste and other sensory parameters evaluated. The orthodox budget analysis indicated that garden egg salad was more profitable than cabbage salad. The correlation outcome value of +1 indicates that local salad is a perfect substitute for foreign salad, therefore phasing out foreign salad and replacing it with locally sourced salad is feasible. It is established in this study that cabbage salad can be replaced with garden egg salad thereby reducing the degree of dependence on food importation in the study areas given that garden egg fruits is indigenous and abundantly produced in the study areas.
TABLE OF CONTENTS
Title Page
Dedication
Certification ..
Acknowledgements
Table of Contents
List of Tables
Abstracts
CHAPTER ONE
1.0 Introduction
1.1 Research Questions
1.2 Objectives of the Study
1.3: Justification of the Study
CHAPTER TWO
Literature review
Origin of salad
Types of Salad
Sources of salad
Foreign Source Salad
History and origin of Cabbage
Cultivation of Cabbage
Cultural Practises of Cabpage
Nutritional Composition of Cabbage
Nutritional Benefits of Cabbage
Local source Salad
Origin of Garden Egg
Cultural Practises of Garden Egg
Nutritional Benefits of Garden Egg
Nutritional Composition of Garden Egg
CHAPTER THREE
Methodology
The Study Area
Data Collection
Sampling and Data Analysis
Correlation
CHAPTER FOUR
4.0 Result and Discussion
4.1 Sensory Evaluation of Local & Foreign salad
4.1.1 Colour Preference Evaluation
4.1.2 Odour Preference Evaluation
4.1.3 Matching Evaluation of Teeth
4.1.4 Taste Preference Evaluation
4.1.5 Orthodox Budgeting Analysis Evaluation of Garden Egg and Cabbage Salad
4.2 . Correlation Analysis between Garden and Cabbage Salad Sensory Evaluation
4.3 Chemical and Nutritional Composition Of Garden Egg and Cabbage
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendations
5.2 Conclusion
5.3 Recommendations
References
Appendix
