This study was conducted with beans to determine a protocol that will help reduce the cooking time of beans. It was carried out in the Foods laboratory at the University for Development Studies, Department of Family and Consumer Sciences. A quasi-experimental design was the design tool employed for this study to establish a cause-and-effect relationship between an independent and dependent variable where the independent variable is cooking time and dependent variable is softness of the beans. An experiment was carried out to text the effect of 2 different treatments given to beans during cooking to ascertain which treatment is best for reducing the cooking time for bean. The treatments meted out were addition of blended onion, crushed cassava and no additives. Addition of blended onion had a very significant effect in reducing cooking time with cooking time of 43minutes. Cooking beans with crushed cassava also saw some reduction in the cooking time for beans with 46 minutes. Cooking dry beans with no additive having the highest cooking time (47minutes). With quantity of water, the dry beans sample with crushed cassava used more quantity of water (3.4 liters). Cooking with blended onion and with no treatment both used 2.9 litres per 100grams beans each. The study therefore recommends that crushed onions are added to help reduce the cooking time of dry beans.

A survey on food choices with a randomized sample population of individuals using various social media in Nigeria was conducted during the COVID1-19 pandemic. The data generated was subjected to basic standard statistical analysis. The parameters indicated that 94% of the population is young adults, 58.9 % percent are city dwellers, 63.6% are students, 23.4 % are into business, 86.9% are graduates; 73.8% consume various diets, 23.4% are vegetarians and only 2.8% fed only on proteins, 30.8% of them go on two meals per day. The most choices on influence on food purchases decision are hunger (26.2%), mood (26.2%), past experience (45.8%), quality of the food products (66.7%), cost of the food products (50.5%) and government approval (28%). Also,other most preferred choices are for self-prepared food (40.21%), enhanced local diets (36 %), and a blend of foreign and local diets purchases (24%). Other highest choices include: easy preparation (37.4%), shelf life (29%); cute packaging (23.4%), swelling property preference (20.6%), minimal cooking time and energy preference (37.4%). The weighted sum, index and rank on factors influencing food choices showed that the influence of quality of food product ranked highest, followed by influence on cost. Also preference for enhanced local healthy diets to foreign ranked highest, minimal cooking time and energy costs ranked highest. These nutritional adaptations have implications to individuals, food scientists, manufacturers in the food industry, food regulatory agencies, government and other decision bodies.