-
Author
-
Shayamano, Jesciline
-
Title
-
Exploring university students’ perceptions and consumption patterns of traditional grains: a case study of Bindura University
-
Abstract
-
Traditional grains such as finger millet, sorghum, and pearl millet were consumed as staple food in the past years before the introduction of maize. Nowadays there is growing interest in the production and consumption of these grains because people are realising their importance due to climate change and food insecurity in Zimbabwe over the past years. In Zimbabwe, people are more interested in sorghum and millet products because of the high level of nutrients are now nutrients like high fibre content, cultural heritage and sustainability. However, the perceptions and consumption patterns of these grains among university students are still unknown. A mixed-methods technique was employed, combining both quantitative and qualitative data collection and analysis techniques. Survey questionnaires were distributed to a sample of 100 students to collect quantitative data on attitudes and perceptions and consumption patterns of traditional grains. Focus group discussions and in-depth interviews, as well as a semi-structured questionnaire, were used to collect qualitative data on factors affecting the consumption of traditional grains. Quantitative data were analysed using descriptive and inferential statistical methods to identify patterns and relationships between variables. Qualitative data were examined through thematic analysis to identify themes in factors affecting consumption of traditional grains among university students. Secondary data was analysed using SWOT analysis. The majority of respondents (83%) were from Zimbabwe, Zambia (8%), Malawi (5%), and Namibia (4%). The study identified key factors influencing preferences for traditional grain-based diets, including taste, price, availability, and nutrition. Taste was the most influential factor, accounting for (53%) of respondents, followed by price (24%), availability (15%), and nutrition (8%). The study highlights different consumption patterns of traditional grains among university students, with (48%) consuming them frequently or almost daily, while (51%) consume them only occasionally or rarely. Only (1%) avoid them totally, indicating potential barriers such as taste, convenience, and accessibility.
-
Date
-
May 2025
-
Publisher
-
BUSE
-
Keywords
-
Traditional grains
-
Consumption patterns
-
Sustainable agriculture
-
Supervisor
-
Dr. Mujeyi
Shayamano - AEEE.pdf