Determinants of competence in soybean processing among secondary school students in Ibadan, Oyo State, Nigeria
Competence in the processing of soybean is constrained by many factors which directly influence the consumption pattern in Nigeria. Youth involvement in soybean processing is a strategy to successfully incorporate soybean utilization in households across Southwest Nigeria. The study identified factors that influence competence in soybean processing among secondary school students in Ibadan metropolis of Oyo state. The study is an offshoot of a training activity embarked by Institute of Agricultural Research and Training, (IAR&T) Ibadan to improve the knowledge of soybean processing among secondary students. Thus, study purposively selected three secondary schools adopted by the Institute and all the senior secondary students formed the study population. However, 30% of the senior students were randomly sampled which gave a total of 203 respondents. Independent variables such as personal characteristics of students, knowledge of benefit of soybean and competence in the processing of soybean were collected using validated questionnaire. Competence was measured in a four-point scale of high competence, average competence, low competence and no competence. Data were described using percentage and mean, and were analyzed using Analysis of Variance (ANOVA), Chi square, Pearson Product Moment Correlation (PPMC), and multiple regression analysis. Findings revealed that the mean age of respondents was 15.9 years and majority (57.6%) was female. Highest education attained by mothers (57.1%) was secondary education and majority (62.6%) of mothers was involved in trading. The knowledge of benefit of soybean was high among majority (64.1%) but majority (62.0%) also had low competence in soybean processing. Data analysis revealed a significant relationship (p<0.05) between gender (χ 2=17.7), class of students (χ 2=20.3) and competence in soybean processing. Level of mothers’ education (65%) and knowledge of benefits of soybean (42%), respectively had positive effect on students’ competence. The study concludes that competence in soybean processing among secondary students is limited to some few products such as soymilk and it is associated with many factors like knowledge of its benefit and mothers’ education.
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