Original Research Article
Year: 2017 | Month: December | Volume: 7 | Issue: 12 | Pages: 168-175
Consumption Profile, Consumer Preference and Serving Occasions of Indigenous Non-Alcoholic Beverages from Nigerian Foodstuffs
Israel Olanrele Dada1, Abel Oluwaseyi Awotunde2
1Lecturer- Department of Human Nutrition and Dietetics, College of Medicine and Health Sciences,
Afe Babalola University, Ado-Ekiti, Nigeria
2Assistant Catering Officer- Department of Human Nutrition, Faculty of Public Health, College of Medicine University of Ibadan, Nigeria
Corresponding Author: Israel Olanrele Dada
ABSTRACT
Background: To meet the nutritional needs and optimum health of individuals, a wide variety of foods should be eaten including non-alcoholic beverages from Nigerian foodstuffs.
Objectives: The study investigated the consumption profile and serving occasions of non-alcoholic beverages among people of different vocations in Oyo, Nigeria.
Methods: A pretested, interviewer-administered questionnaire was used to obtain information on the socio-demographic characteristics, consumption profile, serving occasion and preparation of beverage sat home from 473consumers from different vocations in Oyo town. Data were analyzed using descriptive statistics and chi square at P<0.05 was considered significant.
Results: Majority (62.4%) of the respondents was below 40years of age, 52.0% were male and 70.0% had at least secondary education. More than 80.0% of the respondents were not ready to serve the beverages in an occasion. More than half (67.9%) of the respondents prepared the beverages at home and 80.0% preferred them to carbonated drinks. Fruit juice, soymilk, kunun-zaki and soborodo were consumed at least once in a week by 53.9%, 37.0%, 32.3% and 29.4% of the respondents respectively. Adolescents, female and people with formal education consumed non- alcoholic beverages more than other age groups, male and non-educated people respectively.
Conclusion: Non-alcoholic beverages were preferred to carbonated drinks by consumers but the frequency of consumption appeared to be low. Frequent consumption of these beverages could contribute to nutrient needs of individuals; hence nutrition education is suggested to enhance the frequent consumption and serving of these beverages in ceremonies.
Key words: Non-alcoholic beverages, consumption, serving occasion, consumers, preparation