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