Publication Date:
2021-07-14
Description:
The consumption pattern of fermented fish product was conducted to determine the awareness, acceptability and usage with different local spices commonly found in different geographical areas among three ethnic groups in Nigeria. The study was carried out using a well formulated questionnaire as instrument of data collection to Kebbi state for the Hausas, Oyo state for the Yoruba and Anambra for the Igbos. A representative sample size of 600 respondents was selected, Copies of the questionnaire were administered directly through personal visit and interviews. Samples of fermented fish were prepared with soup and served for palatability test. Majority of the people interviewed were between the ages of 20-40 years. About 40% of the respondents were knowledgeable and had attained tertiary education and majority 55.5% were civil servants. About 75% of the respondents have knowledge of fermented fish and have tasted them before while 25% have not known of fermented fish at all. Most of the respondents knew of fermentation of other foods apart fish such as cassava, corn, melon, milk, locust bean etc. Analysis of the data on consumption pattern shows that 67% use fermented fish as condiment, while 18.33% prefer to use it as meal and about 14-15% used it as sauce or soup. A quality attribute exercise shows that fermented fish with or without spice is mostly acceptable among all the ethnic groups.
Description:
Includes:- 3 tables.;9 refs.
Keywords:
Fisheries
;
Nigeria
;
freshwater environment
;
Fermented products
;
Acceptability
;
Acceptance tests
;
Evaluation
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
112-117
