Consumer awareness and preference to spices used in meat products

Authors

  • Musa Bako Muhammad Department of Agricultural Economics and Extension, Faculty of Agriculture, Federal University, Dutse, Jigawa State, Nigeria
  • Mu'awiyya Jibir Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria
  • Kafayat Yetunde Hamza Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria
  • Sani Garba Department of Animal Science, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria

Keywords:

Awareness, Preference, Spice, Meat products, Sokoto

Abstract

Spices are parts of plants used for their properties to preserve, colour or as medicine. Spices used in processed meat products were identified, described and studied for consumer awareness and preference. Information was obtained through a survey of processed meat product producers, spice merchants and processed meat consumers in Sokoto metropolis. Cluster sampling was used to select spice merchants in Sokoto central market. Snowball and multistage sampling were used to select the processed meat products producers and consumers respectively. The spices identified were ginger, garlic, chilli, nutmeg, black pepper, cloves and alligator pepper. The proportion of the spices used in a spice mix was found to follow the order ginger>chilli>garlic>nutmeg> black pepper >cloves and alligator pepper. Awareness and preference of spices were found to follow the order ginger>garlic>nutmeg> black pepper >cloves>chilli> alligator pepper. Preference for spices differed (P<0.05) in all except for chilli and cloves (P>0.05) which were preferred equally. There was a positive relationship between awareness and preference.

References

Alma, M.H., Ertsa, M., Nitz, S., Kollmannsberger, H., 2007. Chemical composition and content of essential oil from the bud of cultivated Turkish clove (Syzygium aromaticum L.). BioResour., 2(2), 265-269.

Bhide, M., 2011. Tips on using cloves in cooking. https://www.seattletimes.com/life/food-drink/tips-on-using-cloves-in-cooking/

Ene-Obong, H., NneOla, O., Lilian, A., Obioma, M., 2018. Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria. Food Chem., 238, 58-64.

FAO (Food Agriculture Organization), 2013. World livestock statistics. http://www.fao.org/docrep/019/i3440e.pdf

Gadekar, Y.P., Thomas, R., Anjaneyulu, A.S.R., Shinde, A.T., Pragati, H., 2006. Spices and their role in meat products: A Review. Beverage and Food World, 33(7), 57-60.

Ghelardini, C., Galeotti, N., Di Cesare Mannelli, L., Mazzanti, G., Bartolini, A., 2001. Local anaesthetic activity of b-caryophyllene. Il Farmaco, 56(5-7), 387-389.

Heinz, G., Hautzinger, P., 2007. Meat processing technology for small and medium scale producers. Apublication of Food and Agriculture Organization of the United Nations (FAO). http://www.fao.org/sustainable-food-value-chains/training-and-learning-center/details-materials/en/c/276926/

Hernandez, L., Aguirre, Y.B., Nevarez G.V., Gutierrez, N., Salas, E., 2014. Use of essential oils and extracts from spices in meat protection. J. Food Sci. Technol., 51(5), 957-963.

IBM SPSS, 2016. Statistics for Windows, version 24 (IBM Corp., Armonk, N.Y., USA).

Inegbenebor, U., Ebomoyi, M., Onyia, K.A., Amadi, K., 2009. Effect of alligator pepper (Aframomum melegueta) on first trimester pregnancy in Sprague Dewley rats. Niger. J. Physiol. Sci., 24(2), 161-164.

Kaefer, C.M., Milner, J.A., 2008. The role of herbs and spices in cancer prevention. J. Nutr. Biochem., 19(6), 347-361.

Koleosho, F., 2014. Understanding Nigerian spices. http://funke-koleosho.blogspot.com/2014/10/understanding -nigerian-spices-ehuru.html?m=1

Muhammad, A.R., 2017. Garlic: A goldmine for Sokoto farmers. https://www.pressreader.com/nigeria/sunday-trust/20170917/28235514686028

Mulderij, R., 2017. Overview of global ginger market. http://www.freshplaza.com/article/170078/OVERVEIW-GLOBAL-GINGER-MARKET

Okoye, C., 2018. The wonders of alligator pepper. https://www.google.com/amp/views.ng/wonders-alligator-pepper-atare/amp/

Okpala, B., 2016. 12 exciting benefits of alligator pepper. http://globalfoodbook.com/benefits-of-alligator-pepper

Peter, K.V., 2003. Hand book of herbs and spices. Cambridge, England: Woodhead Publishing Ltd. 457p.

Purseglove, J.W., Brown, E.G., Green, C.L., Robbins, S.R.J., 1981. Spices, New York: Longman Inc., 2, 447-531.

Rosengarten, F., 1969. Book of spices. New York: Pyramid Books.

Soethout, B.M.M., Gate, O.T., Gerrit, W., 2008. Correlations of knowledge and prefrences of medical students for a specialty career: A case-study of youth health care. BMC Publ. Health, 8(10), doi: 10.1186/1471-2458-8-14

Tainter, D.R., Grenis, A.T., 1993. In spices and seasonings. New York, N.Y.: VCH Publishers, Inc.

WTO (World Trade Organization), 2012. World Trade Spices Exports by country. https://www.nationmaster.com /country-info/stats/Economy/World-trade/Exports

Zachariah, T.J., Parthasarathy, B., 2008. Chemistry of spices. Calicut, Kerala: Typeset by Pondicherry, India. Printed and bound in the UK by Biddles Ltd, King’s Lynn.

Published

2020-03-14

How to Cite

Muhammad, M. B. ., Jibir, M. ., Hamza, K. Y. ., & Garba, S. . (2020). Consumer awareness and preference to spices used in meat products. Scientific Journal of Animal Science, 9(3), 565-570. Retrieved from http://sjournals.com/index.php/sjas/article/view/14

Issue

Section

Original Article

Most read articles by the same author(s)