International Journal of Health Sciences & Research (www.ijhsr.org) 168 Vol.7; Issue: 12; December 2017 International Journal of Health Sciences and Research www.ijhsr.org ISSN: 2249-9571 Original Research Article Consumption Profile, Consumer Preference and Serving Occasions of Indigenous Non-Alcoholic Beverages from Nigerian Foodstuffs Israel Olanrele Dada 1 , Abel Oluwaseyi Awotunde 2 1 Lecturer- Department of Human Nutrition and Dietetics, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Nigeria 2 Assistant Catering Officer- Department of Human Nutrition, Faculty of Public Health, College of Medicine University of Ibadan, Nigeria Corresponding Author: Israel Olanrele Dada ABSTRACT Background: To meet the nutritional needs and optimum health of individuals, a wide variety of foods should be eaten including non-alcoholic beverages from Nigerian foodstuffs. Objectives: The study investigated the consumption profile and serving occasions of non-alcoholic beverages among people of different vocations in Oyo, Nigeria. Methods: A pretested, interviewer-administered questionnaire was used to obtain information on the socio-demographic characteristics, consumption profile, serving occasion and preparation of beverage sat home from 473consumers from different vocations in Oyo town. Data were analyzed using descriptive statistics and chi square at P<0.05 was considered significant. Results: Majority (62.4%) of the respondents was below 40years of age, 52.0% were male and 70.0% had at least secondary education. More than 80.0% of the respondents were not ready to serve the beverages in an occasion. More than half (67.9%) of the respondents prepared the beverages at home and 80.0% preferred them to carbonated drinks. Fruit juice, soymilk, kunun-zaki and soborodo were consumed at least once in a week by 53.9%, 37.0%, 32.3% and 29.4% of the respondents respectively. Adolescents, female and people with formal education consumed non- alcoholic beverages more than other age groups, male and non-educated people respectively. Conclusion: Non-alcoholic beverages were preferred to carbonated drinks by consumers but the frequency of consumption appeared to be low. Frequent consumption of these beverages could contribute to nutrient needs of individuals; hence nutrition education is suggested to enhance the frequent consumption and serving of these beverages in ceremonies. Key words: Non-alcoholic beverages, consumption, serving occasion, consumers, preparation INTRODUCTION AND REVIEW OF LITERATURE The optimum health and nutrition of individuals is dependent upon a regular and balanced supply of food and water, and when diets are sub-optimal, an individual’s capacity for work and achievements is greatly reduced. [1] A wide variety of foods are prepared through indigenous technology from many Nigerian foodstuffs. These include non-alcoholic beverages such as soymilk, kunun-zaki, zobo, fruit juice, ginger drinks, coconut milk and many others. They are drinks obtained from processed Nigerian foodstuffs either by fermentation or extraction. Kunun-zaki, zoborodo and nono were more popular in Nigeria. [2] Various plant parts such as grains, fruits, rhizomes, roots, and stems are used in the preparation of these beverages.