ABSTRACT

The study assessed the sensory attributes, preference patterns and socio-cultural acceptance of six ginger blended fruit drinks among rural households in Imo state, Nigeria. Its specific objectives included, among others, to: describe the socioeconomic characteristics of the respondents, determine perceived sensory attributes of selected ginger blended fruit drinks, examine levels of acceptance of selected ginger blended fruit drinks for socio-cultural purposes, ascertain the preference pattern of the selected ginger blended fruit drinks among rural households in the study area. Using a random sampling technique from a multi-stage sampling procedure, a total number of one hundred and sixty (160) respondents were selected for the study. Data used in the study were collected from primary sources through structured questionnaire and analyzed with use of descriptive statistics (such as frequency counts, percentages, etc.) as well as inferential statistical analyses like multiple regression analysis and Analysis of Variance (ANOVA). Results of the study showed that most (98%) of the respondents were educated and also engaged in part time farming (98%). A good proportion of the respondents had no contacts with extension agents (55%). Also, results showed that respondents relatively perceived the sensory attributes of the six ginger blended fruit drinks to be pleasant in colour (=7.12), taste   (=6.23), mouth feel (=6.24), flavor (=6.48), after-drink mouth taste (=6.18) and ginger hotness (=6.24). Also, all the ginger blended fruit drinks were accepted by the respondents for socio-cultural purposes (=2.89).  The preference rating of the ginger blended fruit drinks showed pineapple-ginger blend (=4.41)  as the most preferred while watermelon-ginger blend (=2.42) the least preferred.  Results of ANOVA indicated significant differences in the respondents’ perception of sensory attributes of the six ginger blended fruit drinks especially with regards to colour (F-ratio=16.147***), taste(F-ratio=13.562***), mouthfeel (F-ratio = 9.011***), flavor (F-ratio=14.413***), after-drink mouth taste(F-ratio=6.529***) and ginger hotness(F-ratio=2.784***)). Also, ANOVA results of preference ratings of the six ginger blended fruit drinks showed that whereas Pineapple-ginger blend was most preferred and its rating (=4.41a) significantly different from other ginger blended fruit drinks, Watermelon-ginger blend was the least preferred though its mean score (=2.42e) was not significantly different from that of Soursop-ginger blend (=2.43e). The Ordinary Least Sqaure estimate of the relationship between sensory attributes of the ginger blended fruit drinks and their palatability showed an R2 value of 0.391 indicating that 39% of the variations in palatability of the Specifically explanatory variables such as ; blend colour (4.180***), blend taste (2.553***), blend  flavor (4.607***), blend after drink mouth taste (6.635***) and blend ginger hotness (2.609***) had significant positive influences on palatability ratings of the  ginger blended fruit drinks. The study therefore concluded that the respondents perceived the ginger fruit blends to be relatively pleasant in their sensory attributes and generally accepted for socio-cultural purposes such as traditional marriage rites and cultural festivals, with pineapple-ginger blend being the most preferred fruit drink. It is thus recommended that Extension agents should lead awareness campaign on the compatibility of ginger with different fruits to improve its consumption. Also, entrepreneurs should consider investing on the new innovation as a way of enhancing value addition, income generation and employment.