Tuwo Consumption and Preferences in Cosmopolitan Cities of Nigeria: A Consumer Response Survey
Keywords:Cereal tuwo, sorghum, maize, millet, consumer perception, quality preference
Tuwo is the most common food prepared from sorghum, millets, maize etc., with several variations in the details of preparation and preferences in various localities. The wide differences in the properties of tuwo and the wide cultural/regional differences in the preferences of the product impose great difficulties in the adoption of standard quality, which in turn, impose difficulties in raw material specification, process design and in finished product quality control. Consumer response survey to identify common quality preferences and consumption pattern is the starting point to reduce such difficulties and pave way for tuwo standardisation, mechanisation and possible industrialisation. It was found that there was no significant difference (p > 0.05) in the quality
perception of tuwo between native consumers, frequent consumers and casual consumers. Maize is the most preferred grain among the three grains studied followed by sorghum and millet in that order, which were generally obtained from the local markets. Tuwo consumption as a family diet ranged from three times a day to two or three times a week depending on the consumer status. Majority of the respondents indicated preferences for soft textured tuwo (soft 40%, very soft 23.4%, n=290) and white coloured tuwo (51%, n=290), while taste of tuwo do not seem to matter for the majority (55.9%, n=290).