Sensory Qualities and Acceptability of Neglected Indigenous Dishes for Gastro-Tourism Development in Osogbo and Ikogosi Ecotourism Destinations in Nigeria
Abstract
Indigenous foods in tourism have become a sustainable force in rejuvenating intangible cultural heritage in tourism across the globe. Observed decline in the consumption of some indigenous dishes due to modernization and preference for fast foods is a concern that justifies this research. Neglected indigenous dishes of Osogbo and Ikogosi ecotourism destination host communities were identified by direct Interview of 50 respondents who are mostly female indigenes culturally connected to culinary focuses via snowball sampling. Sensory evaluation questionnaires scored using 9–points hedonic rating scale on consumers’ preference for color, taste, aroma, texture, acceptance was administered to fifty (50) semi-trained panelists (visitors) at the ecotourism sites to evaluate their sensory preference and acceptability of indigenous dishes identified to be neglected within the host communities of the ecotourism destinations. Data was analyzed using SPSS Statistics version 27.0 (IBM, USA). One-way ANOVA was used to assess the influence of visitors’ demographic data on their likeness preference for identified indigenous foods. DMRT was used to determine the significance among groups at P < 0.05. Dele, Yanrin soup and Eko- elewe, Pounded yam and Panpata soup, and Owowo were the indigenous foods identified within the two host communities and prepared using both modern and traditional method of cooking. . A mean score of 4.44 to 9 indicates positive preference, while mean score of 4.43 and below indicates negative preference. Spider web showed the discreet preference for indigenous foods prepared using the traditional method of food preparation to those prepared using modern methods. Pearson correlation showed a strong correlation coefficient (r) between the socio-demographic characteristics of the respondents (visitors to the site) and their preference for the indigenous food samples. The study recommends that government at all levels shoul
Keywords
IdentificationIndigenous drinksPreferenceHost communitiesSocio-cultural
References
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