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Knowledge and consumption patterns of coffee creamers in Accra, Ghana

Firibu Kwesi Saalia (Department of Nutrition and Food Science, University of Ghana, Legon, Ghana)
Charles Mankanta (Ghana Cocoa Board, Accra, Ghana)
Agnes Budu (Department of Nutrition and Food Science, University of Ghana, Legon, Ghana)
Gloria Essilfie (Department of Nutrition and Food Science, University of Ghana, Legon, Ghana)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2013

660

Abstract

Purpose

Major health benefits have been associated with the consumption of soy based foods. Non‐dairy beverage creamers made from soy protein will reduce cost and appeal to lactose intolerant consumers. The purpose of this study is to determine the knowledge and perceptions of beverage creamers among consumers in Accra, as a case study for many West African countries.

Design/methodology/approach

Self‐administered questionnaires were used to evaluate the knowledge and attitudes of beverage consumers to the use of creaming agents.

Findings

Chi square tests conducted on data collected during the survey showed no significant association between social status and consumption of beverages such as tea and coffee. Most respondents cream their beverages with dairy milk. They lacked adequate knowledge on non‐dairy creamers but would be prepared to use them if they are proved to be beneficial to human health and well being.

Originality/value

Consumer preferences and perceptions of new foods can easily be swayed by beneficial health claims that may be associated with the product.

Keywords

Citation

Kwesi Saalia, F., Mankanta, C., Budu, A. and Essilfie, G. (2013), "Knowledge and consumption patterns of coffee creamers in Accra, Ghana", Nutrition & Food Science, Vol. 43 No. 1, pp. 23-30. https://doi.org/10.1108/00346651311295879

Publisher

:

Emerald Group Publishing Limited

Copyright © 2013, Emerald Group Publishing Limited

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