प्रायोगिक खाद्य रसायन विज्ञान जर्नल

Awareness, Acceptability and Information sourcesâ?? Assessment of Wooden and Non-Wooden Kitchen Utensilsâ?? Making in IDO and South-West Local Government Area of Oyo State

Abstract

Ajayi OB, Fakorede CO, Anguruwa GT, Olawale OO and Ajayi OI

Wood has been safely used for centuries in contact with food but is usually questioned because of its microbiological behavior compared with smooth surfaces. A kitchen utensil is a hand-held, typically small tool or utensil that is used in the kitchen, for food related functions. Versatile and durable, wood doesn’t chemically react with foods or scratch like metal, unlike plastic, it won’t melt or absorb flavors.

The study was conducted to examine the acceptability of wooden products for kitchen utensils’ making by the dwellers of Ido local government and Ibadan South-West local government areas of Oyo State. Data were collected with the aids of structured questionnaires which were distributed among fifty (50) respondents from each of the local governments which give a total of 100 respondents and analyzed using simple descriptive statistics, frequency and percentage.

The results showed that all the respondents used both kitchen and non-wooden kitchen utensil. Based on the results from the respondents in each of the local governments, it showed that 52.0% of the respondents in Ido local government used wooden kitchen utensil such as wooden spoon, wooden cups, sauce, turning stick etc. in their various homes while 28.0% of the respondents used non-wooden kitchen utensil such as iron spoon, plastic spoon, plastic plates, saucer etc. Also, in South-West local government 8.0% of the respondents used wooden kitchen utensil such as wooden spoon, wooden cups, wooden saucer, wooden turning stick etc. in their various homes while 8.0% of the respondents used non-wooden kitchen utensils like iron, metals, steel and plastic such as spoon, plates, saucer etc. The respondents noticed a reaction or effect while using the wooden and non-wooden kitchen utensil. 34.0% of Ido respondents observed that non-wooden kitchen utensils rust when not dried properly and also it leaches inside the food during mixing while used on fire and 18% of Ido respondents also observed that non-wooden kitchen utensils such as plastic materials like spoon melt and re-shaped when still used on fire. It means it is a poor conductor of heat. This result also shown the benefit of using the wooden kitchen utensil. 48% of Ido respondents showed that wooden kitchen utensil is cheap, majority find it difficult to get. In South-West 22.0% of the respondents indicated that it is cheap and it is easy to get. This implies majority of the respondents in South-west using non-wooden kitchen utensil observed the effects such as rusting, melting and leaches in the food which can be harmful to the health of the respondents. This study revealed that majority of the respondents preferred wooden kitchen utensil due to the risk that is involved when using other materials such as plastics and metals/iron for making kitchen utensils. Wooden kitchen utensil will contribute immensely to the health of human when used.