E-REFERENCE RESOURCES UTILIZATION AND RESEARCH PRODUCTIVITY OF FOOD SCIENTISTS IN UNIVERSITIES IN BENUE STATE, NIGERIA

This study examined the utilization of electronic reference (e-reference) resources and its influence on research productivity among Food Scientists in universities in Benue State, Nigeria. The research adopted a survey design involving all 63 Food Scientists from three universities: Joseph Sarwuan Tarka University, Makurdi; Reverend Father Moses Orshio Adasu University, Makurdi; and University of Mkar, Mkar. Data were collected using a structured questionnaire and analyzed using frequency counts, percentages, mean scores, standard deviation, and Chi-square goodness-of-fit test. Findings revealed that while foundational e-reference resources such as encyclopedias, dictionaries, handbooks, and atlases were widely available and utilized, specialized resources like thesauri, bibliographies, biographical sources, and directories were underutilized. The overall level of research productivity among Food Scientists was found to be low, with only a small fraction recording high research outputs. Major constraints to e-reference resource utilization included lack of search techniques, poor internet connectivity, inadequate ICT skills, and erratic power supply. Constraints to research productivity included inadequate funding, lack of modern laboratory equipment, and heavy teaching workloads. A significant relationship was established between e-reference resources utilization and research productivity (χ² = 23.01, p = 0.003 < 0.05). The study recommends institutional investment in digital infrastructure, regular training programs, and provision of research grants to enhance research productivity.