ABSTRACT
The study assessed the sensory attributes, preference patterns and socio-cultural acceptance of six ginger blended fruit drinks among rural households in Imo state, Nigeria. Its specific objectives included, among others, to: describe the socioeconomic characteristics of the respondents, determine perceived sensory attributes of selected ginger blended fruit drinks, examine levels of acceptance of selected ginger blended fruit drinks for socio-cultural purposes, ascertain the preference pattern of the selected ginger blended fruit drinks among rural households in the study area. Using a random sampling technique from a multi-stage sampling procedure, a total number of one hundred and sixty (160) respondents were selected for the study. Data used in the study were collected from primary sources through structured questionnaire and analyzed with use of descriptive statistics (such as frequency counts, percentages, etc.) as well as inferential statistical analyses like multiple regression analysis and Analysis of Variance (ANOVA). Results of the study showed that most (98%) of the respondents were educated and also engaged in part time farming (98%). A good proportion of the respondents had no contacts with extension agents (55%). Also, results showed that respondents relatively perceived the sensory attributes of the six ginger blended fruit drinks to be pleasant in colour ( =7.12), taste ( =6.23), mouth feel ( =6.24), flavor ( =6.48), after-drink mouth taste ( =6.18) and ginger hotness ( =6.24). Also, all the ginger blended fruit drinks were accepted by the respondents for socio-cultural purposes ( =2.89). The preference rating of the ginger blended fruit drinks showed pineapple-ginger blend ( =4.41) as the most preferred while watermelon-ginger blend ( =2.42) the least preferred. Results of ANOVA indicated significant differences in the respondents’ perception of sensory attributes of the six ginger blended fruit drinks especially with regards to colour (F-ratio=16.147***), taste(F-ratio=13.562***), mouthfeel (F-ratio = 9.011***), flavor (F-ratio=14.413***), after-drink mouth taste(F-ratio=6.529***) and ginger hotness(F-ratio=2.784***)). Also, ANOVA results of preference ratings of the six ginger blended fruit drinks showed that whereas Pineapple-ginger blend was most preferred and its rating ( =4.41a) significantly different from other ginger blended fruit drinks, Watermelon-ginger blend was the least preferred though its mean score ( =2.42e) was not significantly different from that of Soursop-ginger blend ( =2.43e). The Ordinary Least Sqaure estimate of the relationship between sensory attributes of the ginger blended fruit drinks and their palatability showed an R2 value of 0.391 indicating that 39% of the variations in palatability of the Specifically explanatory variables such as ; blend colour (4.180***), blend taste (2.553***), blend flavor (4.607***), blend after drink mouth taste (6.635***) and blend ginger hotness (2.609***) had significant positive influences on palatability ratings of the ginger blended fruit drinks. The study therefore concluded that the respondents perceived the ginger fruit blends to be relatively pleasant in their sensory attributes and generally accepted for socio-cultural purposes such as traditional marriage rites and cultural festivals, with pineapple-ginger blend being the most preferred fruit drink. It is thus recommended that Extension agents should lead awareness campaign on the compatibility of ginger with different fruits to improve its consumption. Also, entrepreneurs should consider investing on the new innovation as a way of enhancing value addition, income generation and employment.
TABLE OF CONTENTS
Title Page i
Dedication ii
Declaration iii
Certification iv
Acknowledgements v
Table of Contents vi
List of Tables viii
List of Figures ix
Abstract x
CHAPTER
1: INTRODUCTION 1
1.1
Background of the Study 1
1.2
Statement of the Problem 5
1.3 Research
Questions 7
1.4 Objectives
of the Study 7
1.5 Hypotheses
of the Study 8
1.6 Justification
for the Study 8
CHAPTER
2: LITERATURE REVIEW 10
2.1
Conceptual Literature 10
2.1.1 Non-alcoholic
beverages 10
2.1.2
Attributes of fruit and vegetable quality 12
2.1.3 Chemical and physical basis for fruit and
vegetable quality 13
2.1.4 Desirable and undesirable
quality attributes in fresh-cut fruits and vegetables 17
2.1.4.1 Color and
appearance 18
2.1.4.2 Flavor 19
2.1.4.3 Texture 20
2.1.4.4 Nutritional value 20
2.1.4.5 Convenience 21
2.1.6
Nutritional importance of ginger in
foods and drinks 21
2.1.6
Nutritional importance of cashew in
foods and drinks 22
2.1.7 Uses
of cashew 23
2.2 Theoretical
Framework 24
2.2.1 Theory
of human behaviours 24
2.2.2 Theory
of consumer behaviour 27
2.2.3 The
theory of consumer choice 30
2.2.4 Preference theory 32
2.3 Empirical Review 35
2.4 Conceptual
Framework 39
CHAPTER
3: METHODOLOGY 41
3.1
The Study Area 41
3.2 Population
of the Study 42
3.3 Sample
and Sampling Procedure 42
3.4 Data
Collection 42
3.5. Validity of Instrument 43
3.6 Data
Analysis Techniques 43
3.7 Measurement
of Variables 43
3.8 Test
of Hypotheses 46
CHAPTER
4: RESULTS AND DISCUSSION 51
4.1 Objective 1: Socioeconomic
Characteristics of the Respondents 51
4.1.1
Sex 51
4.1.2
Educational status 51
4.1.3
Occupation 52
4.1.4
Household size 52
4.1.5
Membership of social organisations 52
4.1.6 Frequency of extension contact 52
4.1.7
Monthly income 53
4.1.8
Monthly expenditure 53
4.1.2 Objective 2: awareness of the six
ginger-blended fruit drinks 55
4.1.3 Objective 3: Perceived sensory attributes of
the six ginger-blended fruit
Drinks 57
4.1.3.1
Colour 57
4.1.3.2
Taste 58
4.1.3.3
Mouth feel 58
4.1.3.4
Flavour 58
4.1.3.5
After drink taste 59
4.1.3.6
Ginger hotness 59
4.1.4 Objective 4: palatability of six
ginger-blended fruit drinks 62
4.1.5 Objective 5: acceptance of the ginger
blended fruit drinks for sociocultural
purposes in the study area 64
4.1.6 Objective 6: preference rating of ginger
blended fruit drinks among the
Respondents 66
4.1.7 Objective 7: proficiency of respondents in
blending the six ginger based
fruit drinks 68
4.1.7.1
Colour 71
4.1.7.2
Taste 72
4.1.7.3
Mouth feel 72
4.1.7.4
Flavour 72
4.1.7.5
After-drink mouth taste 73
4.1.7.6
Ginger hotness 73
CHAPTER 5: SUMMARY,
CONCLUSION AND RECOMMENDATIONS 80
5.1 Summary 80
5.2 Conclusion 83
5.3 Recommendations 84
References
Appendix
LIST OF TABLES
4.1: Distribution
of respondents according to their socio economic 54
characteristics
4.2: Percentage distribution of respondents
according to rate of awareness 56
of the
ginger blended fruits drink
4.3: Distribution of
respondents according to their rating of the sensory 60
attributes of six ginger blended fruit drinks in the
study area
4.4 Distribution
of respondents according to their rating of the palatability 63
of
the six ginger blended fruit drinks in the study area
4.5 Mean
distribution of responses according to the acceptance of the six 65
Ginger blended
fruit drinks for socio-cultural purposes in the study area.
4.6: Distribution of
respondents according to their Preference rating of the six 67
ginger blended fruit drinks in the study area
4.7: Distribution of
respondents according to the rating of their acquired 70
Proficiency in blending the six ginger blended fruit
drinks in the study area
4.8: The
Duncan multiple range test of ANOVA of the perceived sensory 71
attributes of
the six ginger blended fruit drinks
4.9: Distribution of respondents according to their preference rating
of the six 75
ginger blended fruit drinks in the study area
4.10: ANOVA
of palatability rating of six ginger blended fruit drinks in the 76
study area
4.11: ANOVA of responses
regarding respondents’ proficiency in blending 77
the six ginger blended fruit drinks in the study
area
4.12: Ordinary
least square estimate of relationship between sensory attributes 79
of the
ginger-blended fruit drinks and their palatability
LIST OF FIGURE
1: Conceptual framework of acceptability
and preference pattern of ginger 40
flavoured fruit drinks among rural farm
households in Imo State, Nigeria
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND
OF THE STUDY
Ginger
(Zingiber officinale) is a tropical
herb which belongs to the family zingiberaceae. It is erect and propogated by
means of rhizomes which are underground stems. It is one of world’s most
well-known and useful plants, being used for centuries as a spice for flavoring
food, medicines and ornamental Grawford and Odle (2005). Ginger is grown on
commercial scale for export in Nigeria (Emehute, 2003). Ginger occupies a
prominent position as a spice crop for millions of people. Ginger (Zingiber officinale) is grown primarily
for its rhizomes and finds widespread use in both the food and pharmaceutical
industries for the manufacture of assorted product like chocolate, ginger ale,
oleoresin, essential oils, etc.
Ginger
is an aromatic stem tuber crop with enormous industrial potentials. Being a
tuber crop, it has a high requirement for potassium (k) which plays a special
role in its carbohydrate synthesis and translocation. Ginger is a spice which
is used in cooking and is also consumed whole as a delicacy or medicine
(Jamaica ginger). Ginger has medicinal value and is produced in larger
quantities in Nigeria but its uses have been minimal (Aniedu et al., 2002). Ginger is important
source of carbohydrate, protein, mineral and vitamins than is commonly assumed.
Thus, based on its numerous importance there is need for an increase in its
production in Nigeria.
The presence of Nigerian ginger in
the international market is gradually being noticed (Benjamin, 2011). It was
asserted that ginger was introduced into Nigeria by a Jamaican (Benjamin,
2011). The major producing areas include Kaduna, Nassarawa, Sokoto, Zamfara,
Akwa-Ibom, Abia and Lagos States. Of these, Kaduna State is the highest
producer of fresh ginger and subsequently has become an attractive market area
(Njuku, 2005). The first ginger market in Nigeria began in Kwatun and Kachia
Local Government Areas of the State. Shipment to international market was
mainly to London, and later to United States of America and Canada. Due to the
awareness of ginger as foreign exchange earner, many individuals and companies
now cultivate and process ginger in large quantities (Oti and Mgbulu, 2008).
However, international standard dictates the pace at which Nigerian ginger can
favourably compete with other ginger from other places like Jamaica or India
(Ebewele, 2011).
Non-alcoholic beverages, especially fruit
drinks play a very important role in the diets of people in both developed and
developing countries. These beverages are regarded as after meal drinks or
refreshing drinks during the dry season in rural and urban centres. Fruits such
as oranges and pineapples have been used as the main raw materials in these
beverages (Osuntogun and Aboaba, 2004). Recently, consumers’ demands have
changed considerably with the realization that foods and drinks (especially
spiced fruit drink) contribute directly to good health. The increasing demand
for such drinks can be explained by the increasing cost of health care, the
steady increase in the life expectancy and the desire of older people to
improve their health (Mollet and Rowland, 2002).
Nowadays, people are more proactive in
taking initiatives to find a food or drink for preventing illness rather than
waiting to cure diseases (Wiki, 2009). Today, fruit drinks are not intended to
only satisfy thirst and to provide necessary nutrients for humans but also to
prevent nutrition-related disease and improve physical and mental well-being of
the consumers. Thus, spiced fruit drinks play an outstanding role as functional
drinks (Roberfroid, 2000 and Menrad, 2003).
Fruit juices are beverages which are
commonly consumed for their refreshing attributes, nutritive values or vitamin
content and health benefits. In Nigeria, most of the fruit drinks are imported.
Locally processed fruit drinks are highly needed in order to reduce foreign
exchange for importation. Fruit juices are easy to process and blended with
other products (Bate et al., 2001). A
whole fruit can be directly squeezed, macerated or crushed so as to produce a
considerable amount of pulp or juice or may be extracted by water. The
extracted juice could be used in their natural state or could be concentrated
by evaporation or freezing and could be preserved by bottling, canning or
freezing (Frazier and Westhoff, 1998).
The production of fruit juices blended
with spices such as ginger has to be encouraged because of its medicinal and
nutritional values. Ginger has been used in the making of cakes, ginger ale,
ginger bread and ginger biscuits. Ginger also has medicinal values (O’Hara et al., 1998; Earnest and Pittler, 2000;
Almin et al., 2006; Afshari et al., 2007). However, in view of the
processing techniques used for making local fruit juice drinks such as washing,
handling and extraction as well as little or no facilities for preservation, the
microbial or physicochemical evaluation of such drinks is necessary (Chumber et al., 2007).
When it comes to acceptability in
reference to fruits and vegetables, the characteristics that impart distinctive
quality may be described by four different attributes (1) color and appearance,
(2) flavor (taste and aroma), (3) texture and (4) nutritional value. As
consumers, these four attributes typically affect us in the order specified
above, for example, we evaluate the visual appearance and color first, followed
by the taste, aroma, and texture. Kramer (1965) stated that the appearance of
the product usually determines whether a product is accepted or rejected;
therefore, this is one of the most critical quality attributes. Nutritional
value is a hidden characteristic that affects our bodies in ways that we cannot
perceive, but this quality attribute is becoming increasingly valued by
consumers, scientists, and the medical profession. We eat with our eyes. The
shape, size, gloss, and vibrant color of a fruit or vegetable attract us and
entice us into picking it up by hand or fork. Once we are attracted by the
appearance and color of a product, we put it into our mouths, where the aroma
and taste take over. Freshness, spiciness, sweetness, and other flavor
attributes are critical to our eating pleasure. Aroma refers to the smell of a
fruit or vegetable product, whereas flavour includes both aroma and taste. Ginger is a very important and
highly valuable crop in some countries like Nigeria, Sierra-Leone, India,
Japan, and China. This, perhaps is because ginger and its derivations (e.g.
ginger oil, ginger powder, ginger syrup or juice and ginger flakes) have a lot
of applications which include confectionaries, pharmaceuticals and beverages
production (Van-Oss, 2007). Ginger is composed of water, protein, fat, starch,
fiber, ash, volatile oil and resinous matter (David, 2007). Some biologically
active components are: asparaginase, borneol, chavicol, citral, cumene, cymene,
geraniol, gingerdiorie, gingerol, limonene, myrecene, neral, piriene, shogal and
zingerone. Studies have shown that ginger has pronounced anti-oxidant activity,
reduces inflammation and help in arresting narcotic addiction.
Ginger
significantly inhibits the growth of both gram-positive and gram-negative
bacteria. It is a stimulant, when chewed it increases the flow of saliva. When
swallowed it acts as a stimulating tonic, increases the secretion of gastric
juice, excites alimentary muscular system and dispels gases accumulated in
stomach and bowels (Ebewele, 2011). Spicy aromatic ginger is advantageous to
human body; it is effective for indigestion and also helps in preventing the
systems of motion sickness (Ebewele, 2011).
Thus, demand for ginger and its
products at local and international market is so high that it was rated 10thmost
important commodities at the world trade market level (Cocks and Varrde, 2006).
Recent development in ginger processing shows that it can be processed into
ginger soft drink from fresh rhizome (Pigman, 2007). The product was observed
to have a Shelf-life of 24 hours. To increase the Shelf-life therefore, there
is the need for proper formulation and carbonation. Carbonated drinks are
desired and preferred. They have sharp, unique and refreshing taste. They are
non-alcoholic beverages that consist of CO2, water, flavouring and
sweet syrup (Howitz, 1970). Carbonated ginger drinks are also found to possess
a lot of comparative advantages over other available carbonated drinks, some of
which include: improve medicinal values, ease digestion and absorption of food
in human system, boost immune system against infections, clean the cholesterol
in the blood veins, warm the body, liberate stagnant fluid in the system, and
help to combat morning sickness in pregnant women.
1.2 STATEMENT
OF THE PROBLEM
Recently, consumers’ demands have changed
considerably with the realization that foods and drinks (especially spiced
fruit drink) contribute directly to their health condition. The increasing
demand for such drinks can be explained by the increasing cost of healthcare,
the steady increase in the life expectancy and the desire of older people to
improve their health (Mollet and Rowland, 2002). Nowadays, people are more
proactive in taking an initiative to find a food or drink for preventing an
illness rather than waiting to cure diseases (Wiki, 2009). There are several
nutrition-related diseases which people are coping with. In desperate efforts
to manage their health challenge, they take to spiced food drinks not to only
satisfy thirst and to provide necessary nutrients but also to improve their
physical and mental well-being (e.g. spiced fruit drinks) play an outstanding
role. Functional foods or fruit drinks are meant to be taken as part of the
regular diet. In some cases, one or more additional ingredients are added that
impart health benefits above and beyond those of regular food. But up to date,
in Nigeria, little attention is given to research on the development of
functional spiced food/drink products and there is dearth of information on
acceptability of such products (Roberfroid, 2000 and Menrad, 2003)..
As
health awareness grows, more people are turning away from sweet carbonated
drinks and are looking for healthier, lower calorie drinks as well as drinks
that offer the functionality to meet the specific lifestyle. Thus, there is a
need for the development of ginger spiced fruit drinks, popularize it, help
rural dwellers to accept and adopt it as healthy alternative to carbonated
drinks. Thus, production of fruit juices blended with ginger
has been encouraged because of its medicinal and nutritional values. In view of
the foregoing, National Root Crop Research Institute (NRCRI) Umudike has made
efforts to develop and promote some ginger blended fruits drinks using locally
available fruits. Nevertheless, the ginger blended fruit drinks were developed
on-station and are yet to be validated by the rural households in Imo State who
are potential consumers of the fruit blends.
Observations show that when spices like ginger is
blended with fruits, it produces certain sensory attributes that are entirely
different from the original attributes of the fruits in their unblended forms.
The new attributes affect consumers’ acceptability of the products as fruit
drink and also their preference among other similar drinks. Since some
ginger-blended fruit drinks were developed by NRCRI Umudike, the status of
their acceptability for consumption as well as patterns of preference have not
been established among rural households in Imo State.
Furthermore, since fruits are in abundant in the rural
environment of Imo State, the development of the ginger-blended fruit drink was
intended to further diversify fruits use for several purposes. However, the
acceptability of the ginger blended fruit drinks for socio-cultural purposes
among rural households in Imo State was yet unknown. In view of the foregoing, this study is
conceived to assess sensory attributes of some six ginger blended fruit drinks
as well as examine their acceptability for socio-cultural purposes and their
preference patterns among the rural households in Imo State.
1.3 RESEARCH
QUESTIONS
The
following questions shall guide the conduct of this research
1.
What are the socioeconomic characteristics
of ginger blended fruit drinks in the study area?
2.
What is the rate of awareness of the
selected ginger blended fruit drinks among rural households in the study area?
3.
What are the levels of the perceived
sensory attributes of the selected ginger blended fruit drinks among rural
households in the area?
4.
What is the level of palatability of
ginger blended fruit drinks in the study area;
5.
What are levels of acceptance of selected
ginger blended fruit drinks for socio-cultural purposes in the study area?
6.
What is the preference pattern of the
selected ginger blended fruit drinks among rural households in the study area?
7.
What is the proficiency pattern of respondents
in blending the ginger-based fruit drinks in the study area?
1.4 OBJECTIVES
OF THE STUDY
The
broad objective of this study was to carry out assessment of sensory
attributes, preference patterns and socio-cultural acceptance of six ginger
blended fruit drinks among rural households in Imo State, Nigeria. The
specific objectives were to:
1.
describe the socioeconomic characteristics
of ginger blended fruit drinks in the study area;
2.
examine the rates of awareness of the
selected ginger blended fruit drinks among rural households in the study area;
3.
determine the perceived sensory attributes
of the selected ginger blended fruit drinks among rural households in the study
area;
4.
assess the level of palatability of ginger
blended fruit drinks in the study area;
5.
examine the levels of acceptance of
selected ginger blended fruit drinks for socio-cultural purposes in the study
area;
6.
ascertain the preference pattern of the
selected ginger blended fruit drinks among rural households in the study area;
7.
assess the proficiency of respondents in
blending the ginger-based fruit drinks in the study area;
1.5 HYPOTHESES
OF THE STUDY
Ho1: There are no significant differences
in the perceived sensory attributes of the six ginger blended fruit drinks
among rural households in Imo state.
H02:
There are no significant differences in the preference rating of the six ginger
blended fruit drinks by the respondents.
H03: There
are no significant differences in the palatability ratings of the six ginger
blended fruit drinks in the study area.
H04: there
is significant relationship between the perceived sensory attributes and the
palatability of the ginger blended fruit drinks
1.5 JUSTIFICATION
FOR THE STUDY
In Nigeria, fruits spiced or flavored with
ginger are being underutilized as there is no ready-to-drink juice produced
from these ingredients (as at the time of this study) which contain some
phytochemicals of health benefits. These
phyto-chemicals have been considered to be of crucial nutritional importance in
preventing chronic diseases such as cancer, cardiovascular diseases and
diabetes (Aruoma, 2003). It has been discovered that regular consumption of
fruits, vegetables, herbs and spices has always been associated with health
benefits (Liu, 2004). Cucumber, clove and ginger contain a wide variety of
biologically active, non-nutritive compounds known as phytochemicals such as
alkanoids, flavonoids, tannins, phlabotannins, steroids, saponins, among others
(Sheetal and Jamuna, 2009).
These phytochemicals impart health
benefits beyond basic nutrition (Oomah and Mazza, 2000) with the antioxidants
having potential to reduce the risk of several deadly diseases in man (Agte et
al., 2000). Therefore, there is a great need to discover the presence and
the potentials of these chemicals, in order to provide vital information for
consumers. Raw pineapple (Ananasco mosus) juice of 200 – 250ml is
suggested for daily intake (Heun, 2007), the level of consumption of cucumber (Cucumis
sativus) can be determined by the individual consumer’s satisfaction for it
is mostly water (about 90%of water), while clove oil has been listed as a “Generally
Regarded As Safe” substances by the United States Food and Drug Administration
when administered at levels not exceeding 1,500 ppm in all food categories (Jay
and Rivers, 1984; Fischer et al., 1990; Anderson et al., 1997 and
Waterstrat, 1999). Additionally, the Joint Food and Agriculture
Organisation/World Health Organisation Expert committee on Food Additives has
established the acceptable daily human intake of eugenol inclove (Eugenia
caryophyllus) at 2.5 mg/kg body weight for humans (Standard human = 60 kg),
people in weight range of 50 – 100 kg could safely consume125 – 250 mg eugenol
(Fischer and Dengler, 1990; Nagababu and Lakshmaiah, 1992 and Anderson et al.,
1997). Ginger intake should not exceed 4 g daily (this includes the ginger
obtained through diet such as from ginger ale, ginger snaps, and ginger bread).
Usually, food sources contain no more than 0.5%ginger (Steven and Ehrlich,
2008).
Login To Comment