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Consumption Pattern of Maize Based Dishes in Four Agro-Ecological Zones of Nigeria

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Consumption Pattern of Maize Based Dishes in Four Agro-Ecological Zones of Nigeria ISSN: Journal of Print - 2277 - 2755 Agricultural Online - 2315 - 7453 Science © FUNAAB 2012 and Environment CONSUMPTION PATTERN OF MAIZE BASED DISHES IN FOUR AGRO-ECOLOGICAL ZONES OF NIGERIA 1OLAYIWOLA, I. O., 2OGANAH, B. C., 1ONABANJO O. O., 1OGUNTONA, C. R. B., 3POPOOLA, A. R., 1SANNI, S. A., 1AFOLABI WAO, 4SAM-WOBO, S.O. 1Department of Nutrition and Dietetics, 3Department of Crop Science, 4Department of Biological Sciences, Federal University of Agriculture, Abeokuta 2Department of Home Economics, Adeniran Ogunsanya College of Education, Otto-Ijanikin, Lagos. Corresponding Author: [email protected] ABSTRACT The global picture had dramatically changed the lifestyles of Nigerian citizens pushing them into vari- ous fast-eating cultures with more instant and tasty meals, and the attendant gradual relegation of our traditional rich eating cultures. Studies were carried in eight Local Government Areas of Nigeria from the four Agro-Ecological Zones (AEZs) namely: moist savanna (Oyo State), humid forest (Lagos State), mid-altitude (Abuja) and dry Savanna (Kaduna State). Stratified multistage sampling technique with structured questionnaires from 1641 respondents and focus group discussions (FGDs) were em- ployed to identify the maize-based dishes consumed and determined the frequency of consumption. The demographic characteristics revealed that 54.8% of the respondents were male. Residents in the rural area were more (56.8%) and majority of the respondents were between the ages of 26-45 years (67.6%), while more Christians (57.88%) participated in the study than any other religion. Results showed that thirty–two maize-based dishes were identified, of which ten were frequently consumed. Ogi was the most popular maize-based dish (73.5%) consumed in the AEZs while corn pudding was the least consumed (28.5%). There were significant differences (p<0.05) in all the sensory attributes measured. The low consumption of majority of the maize-based dishes raises concern for the current campaign on mobilizing local biodiversity which has been reported to be one of the food based inter- vention strategies for solving nutrition problems among population groups. Keywords: Maize-Based Dishes, Consumption Pattern, Agro-ecological zones, Nigeria. INTRODUCTION gerian households for the preparation of Maize (Zea mays L., Poaceae) is the second various sumptuous dishes (Abdulrahaman most important cereal staple in Nigeria, and Kolawole, 2006). Maize of different va- ranking behind sorghum in the number of rieties is utilized both fresh and dry in a wide people it feeds (Okoh, 1998). It is one of range of methods. the world's three primary cereal crops (Vassal, 2000). It has been identified as one Maize provides nutrients for both humans of the major staple foods eaten across the and animals (Enwere, 1998). It is also a basic country in different forms. It is used in Ni- raw material for the production of starch, oil, J. Agric. Sci. Env. 2012, 12(2):45-61 45 1OLAYIWOLA, I. O., 2OGANAH, B. C., 1ONABANJO O. O., 1OGUNTONA, C. R. B., 3POPOOLA, A. R., 1SANNI, S. A., 1AFOLABI WAO, 4SAM-WOBO, S.O. alcoholic beverages, food sweeteners, drug importance of standardized recipes lies in the carriers and more recently in developed fact that it will reduce errors arising from countries as fuel. Maize is not only a good arbitrary use of ingredients in meal prepara- source of energy, but it provides significant tion and hence improve utilization in terms source of protein as well. It is an important of diet therapy, dietetic use, political and source of carbohydrate, protein, some vita- health use and act as a viable tool in assisting mins and minerals (Okorowa 1995). vulnerable groups as it is done in developed One of the issues in ensuring food security countries. Standardizing maize-based dishes is to promote optimum utilization of avail- will increase its utilization as foods in more able food supply and recipe standardization households and as rations in emergency is one method of achieving this objective. situations when the need arises. Without Oguntona and Adekoya (1999) opined that standardization, a recipe will be underutilized recipe standardization is an area of limited and will not be able to fulfill its scientific research study and that the few recipe functions. Making it difficult for self evalua- books available do not even contain proxi- tion, moderation of nutrient intake and mate, micronutrient and anti nutrient com- monitoring in terms of disease pattern. Also position. The food composition tables have in cases of nutrition intervention, standard- been known to be the only avenue to obtain ized recipes maybe used as rations. There is the nutrient contents of foods. One of the the need therefore to identify the different limitations of the food composition table is maize – based dishes consumed, determine that it gives the values of raw foods. An- the consumption pattern of maize in Nige- other issue is that most maize dishes have rian households, standardized the recipes been found to have a remarkable variation and evaluate the nutritive value of these di- (Isoun and Anthonio, 2002). Studies have ets. shown that these variations are a function of socio-economic status, educational back- MATERIALS AND METHODS ground, prevailing food taboos, cultural and Survey Design religious affiliations, level of nutritional The study was a national survey from which knowledge, and food habits of the person data on maize-based meals consumed in the preparing the food together with seasonal country were collected and standardized. variations (Bender and Bender, 1982; Ogun- There is obvious and documented relation- tona and Adekoya, 1999). Presently, the ship between the agro ecological zone distaste and suspicion attached by indigenes (AEZ), type of farming systems and crops from the various ethnic groups to dishes grown and consumed in Nigeria (Maziya- from other parts of the country had pro- Dixon et al., 2004). For the purpose of this vided the global phenomenon where nutri- study, the country was stratified according to tion transition had made many people to major agro ecological zones as described by rather eat processed imported foods other Maziya-Dixon et al. (2004). The consump- than try something different from within tion pattern of maize was ascertained and the Nigeria (Enweonwu, 2008; Oganah and maize – based dishes eaten in these zones Nwabah, 2009). were identified and collected. Nutritional scientists in Nigeria are yet to Sampling Technique make referral diets basically on maize. The Stratified sampling techniques was used to J. Agric. Sci. Env. 2012, 12(2):45-61 46 CONSUMPTION PATTERN OF MAIZE BASED DISHES IN FOUR... select the respondents for identifying the Lagos State: maize-based dishes consumed and collec- Urban: Alimosho LGA - 248 tion of recipes for standardization. Rural: Badagry LGA - 168 The AEZs are as follows; Total = 416 i. Moist savanna – made up of Oyo, Oyo State Ogun, Osun, Ekiti, Kogi, kwara, Eb- Urban: Ibadan North West - 185 onyi, Enugu, Benue States. Rural: Iwajowa LGA - 175. ii. Humid forest – Lagos, Delta, Edo, Imo, Total = 360 Abia, Cross river, Akwa-Ibom, Bayelsa, Anambra, Kwara, Rivers and Nasarawa FCT: states. Bwari LGA. iii. Mid-altitude – Plateau and parts of Ta- Total = 250 raba and Bauchi states. Total no of respondents = 1641 Dry Savanna – comprising Sokoto, Kano, Determination of Consumption Pattern Katsina, Jigawa, Yobe, Borno, Gombe, The maize-based dishes consumed were Zamfara, Kebbi, Kaduna, and Niger states identified and the frequency of consumption (Maziya-Dixon et al., 2004). In a multi-stage determined using structured questionnaires sampling, one state each from each AEZs from the method described by Maclntype et was randomly selected (Lagos, Oyo, Ka- al. (2000) and Olayiwola (2003). duna states and the Federal Capital Terri- tory (FCT), after which two local govern- Statistical Analysis ment area was surveyed from each state. Data collected from the different stages of Township status was applied in terms of the study was subjected to statistical analysis rural and urban communities. In order to using the SPSS Statistical package version have a balance study, one rural and one ur- 17.0. ban community was used. A total of eight local government areas were selected for RESULTS the study. The sample size was selected Demographic characteristics of respon- from the total population in each LGA and dents in the four Agro ecological Zones calculated using the formula of Araoye, (AEZs). (2003). The demographic characteristics of respon- dents from the 4 agro-ecological zones are This was calculated for the two local gov- presented in Table 1. Results reveal that ernment areas that were selected in each 56.8% of the respondents across the agro- State using the 2006 population census fig- ecological zones reside in the rural area while ures. The following are the sample size for 43.5% reside in urban communities. Thirty respondents from each State: five percent of the respondents live within a household size of between 3–5 members, Kaduna State: and 43.2% of the respondents living within a Urban: Kaduna north LGA - 360 household size of 6–8 persons. The least Rural: Birin-Gwari LGA - 255, number of respondents (21.5%) live within a Total = 615 household size of 9 persons and above. Most J. Agric. Sci. Env. 2012, 12(2):45-61 47 1OLAYIWOLA, I. O., 2OGANAH, B. C., 1ONABANJO O. O., 1OGUNTONA, C. R. B., 3POPOOLA, A. R., 1SANNI, S. A., 1AFOLABI WAO, 4SAM-WOBO, S.O. (67.6%) of the respondents were within the (57.8%) to Moslems (40.1%) and African age range of 26- 45 years with more male traditional worshippers (2.15). Majority respondents (54.8%) than females (45.2%). (79.3%) of the respondents were engaged in Assessing respondents’ religious leaning, one form of occupation with only 20.7% as results showed there were more Christians students. Table 1: Demographic Information of the Respondents.
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