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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9734

Title: Consumer perception of traditional foods in Ghana A case-study in Kumasi and Sekondi
Authors: Appaw, William Ofori
Oduro, Ibok
Akoto, Esther Yeboah
Laryea, Damian
Keywords: Consumer choice
Traditional food
Perception
Survey
Ghana
Consumer attitudes
Consumption
Issue Date: 2016
Publisher: Nutrition & Food Science
Citation: Nutrition & Food Science Vol. 46 No. 1, 2016 pp. 96-107 © Emerald Group Publishing Limited 0034-6659 DOI 10.1108/NFS-05-2015-0051
Abstract: The purpose of this study is to identify the various traditional foods available in two towns in Ghana and to assess consumer perception about these traditional foods. Traditional foods provide nutritional and health benefits, but their consumption keeps declining, such that some are becoming extinct. The level of knowledge of consumers and their attitude toward the consumption of traditional foods were determined. A cross-sectional survey was conducted in Sekondi and four areas in Kumasi, with a sample size of 200 in each of the two towns. The data obtained were analyzed using Pearson correlation and Chi-square test for independence. While consumers had very good general knowledge of the traditional foods, most of them had little knowledge on nutrient compositions of the foods. About 95.5 per cent of respondents in Sekondi consumed traditional foods relative to those in Kumasi (62.5 per cent). There was no linear relationship existing between respondents’ knowledge, attitude and consumption of traditional foods (r 0.50). More so, respondents’ attitude, knowledge and consumption of traditional foods, mostly, did not depend on the demographic factors (age and education). Other factors such as convenience, economic status of respondents and safety of traditional foods may be contributory factors to the low patronage and consumption of traditional foods. Most researches on traditional foods in Ghana have mostly focused on food ingredients; therefore, there is little or no available information on consumer perception of prepared traditional foods. Because consumer opinions change over time, there is a need to consistently gather data to help food industries and food service operators meet consumer needs and expectations.
Description: This Article was published by Nutrition & Food Science Vol. 46 No. 1, 2016 pp. 96-107 © Emerald Group Publishing Limited 0034-6659 DOI 10.1108/NFS-05-2015-0051
URI: http://hdl.handle.net/123456789/9734
Appears in Collections:College of Science

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