Knowledge, Perception and Usage of Functional Foods among Ghanaians: A Case Study in the Greater Accra Region
Date
2015-07
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Publisher
University of Ghana
Abstract
Functional foods (FFDs) are defined as foods or dietary components that may provide health benefits beyond basic nutrition. Acceptance and the willingness to choose a FFD are dependent on several factors including the consumer‘s attitude, knowledge and motivation, health claim, sensory and non sensory attributes and socio demographic variables. This study sought to assess the knowledge, perception and usage of functional foods among Ghanaian consumers and the nutraceutical properties of selected ones: using Greater Accra Region as a case study. The study was conducted in two parts; consumer survey on functional foods and chemical analysis on selected foods perceived to have nutraceutical properties. The consumer survey was cross sectional; conducted at two different settings; urban and peri- urban settings in the Greater Accra region of Ghana using a semi structured questionnaire. The sample size consisted of approximately 360 consumers; 180 each of urban and peri- urban dwellers. Samples were selected for the chemical analysis after food commodities perceived by consumers to have nutraceutical properties were analyzed for their extent to which consumers perceive to be functional using their frequencies of distribution . Xanthosoma plant, (Citrullus lanatus var. lanatus), (Tetrapleura tetraptera), (Ocimum basilicum) and (Dialium guineense Wild) were selected. The chemical analyses conducted were; total polyphenols, total carotenoids, ascorbic acid, tannins and antioxidant activity. Cross-tabulations procedures were used to compare categorical variables among the two locations and the association between variables. One way analysis of variance was employed to determine differences in the means of analytes among samples. Significance levels among variables were set at p<0.05.
Results showed that awareness of functional foods was high among both urban and peri-urban respondents (95% and 96%) respectively. Most respondents did not know any of the nutraceutical components of the foods perceived to have nutraceutical properties (76.7%). Most respondents both urban and peri-urban communities shared the belief and perception that certain foods are not good for one‘s health. The media was the most frequent source of information by both urban and peri-urban respondents. High blood pressure and diabetes were the most prevalent disease conditions among respondents and were significantly different among the two locations <0.001 and 0.04 respectively. A perception of health benefit was the highest factor influencing FFD choice (90.3%). Willingness to pay extra for a functional food was significantly associated with gender, age and level of education of consumers (p< 0.05). Information on FFDs from ―family and friends‖, ―media‖, ―book magazines and school‖ were significantly associated with consumers willingness to try FFDs (p< 0.05). There were no significant association between the use of nutrient supplement and the frequency of use of FFDs (p=0.386). Fruits and vegetables were the most perceived FFDs by respondents. Bioactive/ nutraceutical compounds were present in all foods analysed. Basil had the highest polyphenols content (86.15mgGAE/g). Total carotenoids ranged from (32.21- 0.302) mg/100g of the samples analyzed. Watermelon had the highest ascorbic acid content (83.78mg/100ml) while total tannins content was highest in ―Xanthosoma plant‖ (0.137mgTAE/g).
Functional foods contain components which may present a better and cheaper alternative for improving health and general wellbeing of consumers. Their usage needs to be encouraged.
Description
Thesis (MPhil) - University of Ghana, 2014