Perception of Nigerian Consumers on the Culinary, Social, and Health Attributes of Pepper Soup

Abstract

ABSTRACTThis study evaluated the perception of consumers on the culinary, social, and health attributes of pepper soup. A structured questionnaire was used to identified reasons for taking pepper soup, the preferred type of pepper soup, social environment for the consumption of pepper soup, beverage accompaniment preferred with pepper soup, and types of food preferred as accompaniment with pepper soup. It also evaluated the perception about the claimed health benefits of the constituents of pepper soup. The survey indicated that pepper soup was mostly a weekly and occasional diet taken by respondents for enjoyment (68.3%) and relaxation (55.8%). About 90.2, 85.9, 90.2, and 92% of the respondents preferred catfish, goat meat, chicken, and cow tail, respectively, as the flesh components in their pepper soup. The preferred color, texture, and flavor was either light or dark brown, viscous or light, and peppery and spicy. Hot and warm pepper soup was preferred by 97% and 65.8% of the respondents, respectively. The respondents (66.3 and 79%) preferred to take their pepper soup with beer and wine, while 75.9 and 90.7% of respondents that have preference for non-alcoholic beverage as accompaniment preferred carbonated beverages and juices or mineral water, respectively. The majority of respondents (60.5 ± 8.52%) disagreed significantly (p > 0.05) that pepper soup possessed most of the health benefits associated with herbs, spices, and other constituents of pepper soup, implying that pepper soup may not be consumed for its perceived medicinal value.