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All Journal Food Science and Technology Journal (Foodscitech)
Banki , Lauretta Leslie
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Agriculture, Biological Sciences & Forestry

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Legal Issues and Consumer Awareness on the Effect of Poorly Processed Garri Edo North, Edo State, Nigeria Aidonojie, Esther Chetachukwu; Aidonojie, Paul Atagamen; Obieshi, Eregbuonye; Mutawalli, Muhammad; Adebayo, Adesoji Kolawole; Banki , Lauretta Leslie
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8190

Abstract

It is the saying that it is better to pay a good cook than to pay a doctor and also it is essential to eat one meal like a medicine. This quote necessitates the fact that consuming well-processed food is essential for healthy living. However, it has been observed that garri which is considered a staple food in Nigeria, produced from cassava, is often poorly processed (half-baked) in some parts of Nigeria, not concerned with the medical dangers and implications. It is concerning that this study tends to adopt a hybrid method of study in examining consumer awareness concerning the health and legal implications of consuming poorly processed garri. In this regard, 247 questionnaires were distributed to respondents residing within Edo North, Edo State. The data obtained was analyse using a descriptive and analytical method of approach. The study found that most of the garri processes within the region are half-bake, which often contain some cyanide content. The study also found that the majority of consumers are unaware of the health implications of consuming half-baked garri containing cyanide, poorly processed and preserved. Concerning this, the study therefore concludes and recommends that to curb the incidence of poorly processed garri, there is a need spring legal framework to ensure effective enforcement and compliance against poorly processed food. Furthermore, there is also a need for sensitization on the dangers of consuming half-baked garri.
Co-Authors Adebayo, Adesoji Kolawole Aidonojie, Esther Chetachukwu Aidonojie, Paul Atagamen Mutawalli, Muhammad Obieshi, Eregbuonye