Third International Conference on Tourism & Leisure Studies

Abstract

Guinea corn, ginger roots, and tiger nuts are widely used for their acclaimed nutritional and health values by many families in Nigeria. Guinea corn is processed into snacks and beverage drink. Ginger is widely used as spice in meals and drinks while tiger nut is preferably used as enrichment or enhancement in drinks. However, some have combined both ginger and tiger nut as an enrichment in drinks locally served at ceremonies. The popularity of the drink made from these commodities in communities, especially in Northern Nigeria suggests that they can offer an excellent choice to persons from other parts of the country when professionally processed. In view of their cheap availability and potential for healthy living, which is the main goal of the hospitality industry, a research into establishing the likeness for drinks from ginger and tiger nut with a view to commercializing the drinks is justifiable. Three samples of drink consisting of Guinea corn – ginger drink, Guinea corn – tiger nut drink and Guinea corn – ginger – tiger nut drink were produced, bottled and served to a sixty-member taste panel made of three groups of twenty each drawn from the three major ethnic groups in Nigeria, namely, Hausa, Yoruba, and Igbo. The drinks were served chilled during lunch but on different occasions to the different ethnic groups. The respondents were asked to rate the qualities of the samples on a nine-point bipolar scale ranging from one (Dislike Very Much) to nine (Like Very Much) based on sweetness, tartness, and aroma. Data collected were analyzed by One Way ANOVA to establish the relationship between the different ethnic groups. Results show that the panelists like Guinea corn – Ginger – Tiger nut drink very much, but like much the Guinea corn – Ginger drink and Guinea corn – Tiger nut drink. No significant difference was established among the different ethnic groups. It is recommended that a drink made from a combination of guinea corn, ginger, and tiger nut should be produced and marketed in larger quantity at functions, events, and transit restaurants along major routes. In addition, the shelf life should be enhanced to allow for long term marketing of the product.