Consumer Perceptions on Processed Fruit Peels as Dietary Additives

Abstract

Plant foods reduces the risks of both chronic and infectious diseases in humans. Fruit peel is still frowned upon as part of a normal healthy diet. This study aims at ascertaining consumer fruit peel preferences, perceptions and acceptability to enable the production of processed fruit peel sprinkles that will be accepted by consumers as food additives. An online questionnaire was used for this cross-sectional survey and was circulated in South African provinces. Information gathered include sociodemographic data, overall perception/consumer choices of processed fruit peels and factors that influence choices of dietary products. Chi square test was used to check association between some sociodemographic variables and consumer preferences. ‘Sweetened’ was the most suggested flavour for the proposed product, followed by ‘Natural’ i.e. no flavor additives and ‘Chilli’ third most suggested. the participants were interested in processing of fruit peels for consumption. The responses showed general acceptability of the proposed fruit sprinkles, with citrus fruit peels (oranges, grapes and lemons) as most preferred. No association was observed between gender/income and certain consumer preferences for fruit peels. Educational level affected the priority factors of the respondents. Processing and consumption of fruit peels should be encouraged in order to strengthen the immune system especially during this pandemic. Increased consumption of fruit peels will also contribute to a reduction of food waste.

Keywords

• consumer
• perception
• fruit peels
• dietary additives
• food waste