Abstract:
Consuming herbs and spices perform a variety of useful functions in foods that
consumers often take for granted. Excessive consumption of herbs and herbs can
even damage liver, or can cause death. The study aimed at investigating the
consumption of herbs and spices and its health benefits on the consumers in Kwadaso
Municipality in the Ashanti Region of Ghana. Survey research design was used for
the study. The study population consisted of women who performed cooking activities
in the Kwadaso Municipality. The sample size for the study was 385 based on
Cochran’s Sample size formula. Purposive and convenience sampling techniques
were employed in selecting the various households and the women respectively. The
finding showed that cloves (3.60±1.157), anise seed (Nktinkiti) (3.75±0.114), turkey
berry (Kwahu Nsosuain) (4.25±1.236), and onion (5.30±0.333) were most frequently
consumed herbs and spices among the consumers. The study confirmed that
improving aroma of prepared food, lifestyle/modern, preparation of delicious meals,
and preservation of foods influence consumers purchase of herbs and spices during
food preparation. Based on this, the study concluded that herbs and spices have been
used to prepare delicious meals and it does not only add flavour, and taste but also for
its associated health benefits. It was recommended consumers education as a
contribution to protecting the health and safety of consumers. It is mandatory for Food
and Drugs Authority (FDA) to create awareness among the consumers towards herbs
and spices which are more advantageous to humans as well as the environment.
Description:
A Dissertation in the Department of HOSPITALITY AND TOURISM EDUCATION,
Faculty of VOCATIONAL EDUCATION, submitted to the School of Graduate
Studies, University of Education, Winneba, and in partial fulfillment of requirement
for the award of the Master of Technology (Catering and Hospitality) degree.
FEBRUARY, 2022