Assessment of Rural Household Propensity to Consumer Value- added Yam and Cassava Flour in Rivers State, Nigeria

Worlu, R I, Elenwa CO and Isife, BI

Abstract

Assessment of rural households’ propensity to consumer value-added yam and cassava flour in Rivers State, Nigeria. The sample size comprised 337 households, selected through multistage sampling procedure. Structured questionnaire was used to collect data for the study. Data analyses were done through the use of descriptive (frequency, percentages and mean). All (100%) were aware of one yam and cassava value-added flours, almost all (99.1%) were aware of both pre- gelatinized and fermented cassava flours, 97.9% were aware of High Quality Cassava Flour (for baking and cooking), 97.3% Fortified Cassava or Yam Flour (with vitamins and minerals), 96.7% Composite flour (cassava or yam mixed with other grains) and 88.1% Dried Yam Flour (Amala). The various ways in which rural households’ consumers utilize yam and cassava value-added flour were based for fufu (??= 3.8), for baking bread, cake and pastries (??=3.6) and snacks (eg chin- chin, biscuits, etc) making (??=3.4). The order of preference for yam and cassava value-added flour were High quality cassava flour (for baking, cooking, etc.) ranked first (96.7%), followed by fermented cassava flour (95.3%), pre-gelatinized cassava flour and pounded yam flour (87.3%), dried yam flour (Amala) (83.7%) and composite flour (cassava or yam mixed with other grains) (80.7%).The study recommended that rural households should be encouraged by agricultural extension experts, community leaders and other relevant bodies to consume yam and cassava value added product.

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