Responsibilities of Homemakers in Processing, Storage and Preservation of Pepper (capsicum specie) in Southern Nigeria

I.N. Dimelu

Department of Vocational Teacher Education
University of Nigeria, Nsukka
indimelu@yahoo.com.

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This study is directed towards the identification of activities to be conducted by women in processing, storage and preservation of pepper (capsicum species) in Southern Nigeria. Three (3) research questions and three (3) hypotheses guided the study. This study adopted survey research design, with 39 structured questionnaire items used for data collection. The questionnaire was faced validated by five experts in food science and technology and vocational teachers' education (Agric); three were knowledgeable in pepper processing. Cronbach alpha method was used to determine the internal consistency of the items with a co-efficient of 0.90. The sample was 700, made up of 630 home economists, 30 home economic teachers and 40 female teachers of Agriculture. The data was analyzed using weighted mean, standard deviation to answer research questions Analysis of variance (ANOVA) to test the hypothesis. It was discovered that 39 items were identified as responsibilities (duties) of homemakers in planning, processing, storing and preserving and marketing processed pepper in Southern Nigerian. Recommendations for effectiveness towards processing and preserving pepper for food security was made; among others.

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Introduction

Pepper (capsicum specie) is a fruit vegetable consumed either fresh or dehydrated. Uguru in Obieri (2008) explained that capsicum specie belongs to the family, solanaceae; capsicum genus; capsicum frutscens and capsicum annum; two species widely grown in the tropics. Capsicum specie is grown in most countries of the world, such as China, Turkey, Mexico, Spain, U.S.A, among which, Nigeria is ranked third top producer of pepper in the world. Food Agricultural Organization (F.A.O.) (2007), report, stated that pepper is grown for domestic and economic purposes, and primarily for its pungency and utilization as spice commodity. Bosland and Votava (2000), noted that pepper is widely grown primarily for its pungency due to the concentration of the alkaloid, capsoicinoid that makes pepper an important ingredient used for spice commodity in the world.

In many households, pepper provides variety needs, such as enhancing intake of dull diets; storing grains and as mild drugs. Bosland and Votava (2000), itemized wide variety uses of pepper to include flavouring and adding taste in food manufacturing industries; colouring cosmetics; imparting heat to medicine; ornamental plants; using dried red powdered pepper for colouring flamingos in the zoo and koi in aquarium. Brinker (2009) stressed that pepper is used as pepper spray and tier gas for weapons while, Baluk (2009) explained that pepper fruits vary in sizes, shapes; colour; flavour and pungency. This variation reflected in their nutritional composition. Pepper is a rich source of vitamin c (ascorbic acid). Bernster (2009), said that pepper contain high amount of pro vitamins A, C and B and citrin; B₁ (thiamine); B₂ (riboflavin) and B₃ (niacin), in addition to vitamins, pepper acts as therapeutic agent for cancer. Abdel (2008) explained that pepper stimulates the flow of saliva and gastric juice; raise body temperature; relieve cramps; improve complexion and sooth gout.

Pepper is a very important ingredient used in most Nigerian households. Homemakers use pepper as one of the food ingredients in soup, sauces and other meals, in addition to some areas in southern Nigeria where individuals use pepper served with kola for entertainment. Homemaker is defined by Wikipedia (2009), as a person in the family, especially, a woman whose responsibility is to take care of the family members and their menu. In the context of this study, responsibility is the activity to be carried out by homemakers while a homemaker can be any of the following;

a.) a married woman with a diploma certificate and above, in Home Economics and related subject but not teaching;

b.) a married woman with diploma certificate and above in Home Economics and teaching in the secondary schools or colleges;

c.) a married woman with a diploma certificate and above in general agriculture and teaching the subject in secondary schools or colleges.

Observation in the area of this study revealed that large amount of pepper is wasted through spoilage when in season. The reason is because pepper do not store well for a long time when fresh and exposed to the environment. Much of the nutrients are lost to inclement weather such as, heat, sunshine and rainfall when fresh.

Women, especially, the homemakers who are in contact with fresh pepper have limited knowledge and skills in processing, storing and preserving pepper beyond their immediate uses. Therefore, these women will benefit from varieties of values of pepper, if they are equipped with the skills in processing, storing and preserving pepper in their local environment.

It is the purpose of this study to identify these responsibilities of women or homemakers in processing, storing and preserving pepper as a means of food security for future use in the environment, and for sale to boost their economy by obtaining income from none oil generated income.

To achieve the above purpose the study seeks to;

1. Identify responsibilities needed by home makers in planning for processing, storing and preserving pepper (capsicum specie).

2. Strategies for processing pepper into dry pods, flakes and powder for storage and preservation.

3. Marketing processed and preserved pepper.

Methodology

Three (3) research questions are developed and answered by the study while three (3) hypotheses are formulated and tested at P<0.05 level of significant. Descriptive survey research design was adopted for the study. Ali and Olaitan (2000), explained survey research design as one which studies large or small population by selecting and analysing data collected from the groups through the use of structured questionnaire. The design is, therefore, appropriate for the study, since it obtained data from home economists, home economics teachers and female teachers of agriculture through the use of structured questionnaire on responsibilities needed by homemakers for processing, storing and preserving pepper (capsicum specie) for food security.

The study is conducted in southern Nigeria, made up of Ekiti, Edo, Delta, Anambra, Ogun, Imo and Akwa Ibom states. The population for the study is 700. A sample of 90 families was selected from each state. The sample is made up of 630 home economists, 30 home economics teachers and 40 female teachers of agriculture, therefore, making a total of 700 respondents. A 39 item structured questionnaire was

developed from review of related literature and used for collecting data. Each item questionnaire was assigning a four point response scale, of highly needed (4), averagely needed (3), slightly needed (2) and not needed (1). Five experts from the department of food science and technology and vocational teacher education (agriculture) face validated the questionnaire items. Their suggestions were utilized for developing the final version of the questionnaire for collecting data from the respondents. Split half technique was used while Cronbach alpha method was involved in determining the internal consistency of the questionnaire with a co-efficient of 0.90. Seven hundred (700) copies of questionnaire were administered on the respondents with the help of seven research assistants. Six hundred and eighty (680) copies were duly answered, retrieved and analyzed.

Weighted mean and standard deviation were used to answer the research questions while Analysis of Variance (ANOVA) statistics of no significant difference is used to test the hypotheses. The value of arithmetic mean of the response scale was 2.50. This mean (2.50) is used as a cut off point for decision making on the weighted mean. Any item whose weighted mean was 2.50 and above is regarded as responsibilities needed for processing, storing and preserving pepper for food security. Item with a weighted mean less than 2.50 is not regarded as responsibilities of homemakers for processing, storing and preserving pepper for food security. The standard deviation of 1.96 is used to determine the closeness or otherwise of the opinion of the respondents from the mean. Any item with a standard deviation less than 1.96 showed that the respondents are not too far from the mean or one another in their opinion.

The null hypothesis of no significant difference in the mean rating of the responses of the three groups of the respondents (home economists, home economics teachers and female teachers of agriculture) are accepted for any item whose F-cal value is less than F-table value. It is rejected for any item whose F-cal value is greater than F-table value. Correlation ratio (E²) is used to test the relationship between explained and non-explained variables to enhance the reliability of the findings.

Results

The results of the study are obtained from the research questions answered and the hypothesis tested. They are presented in tables 1-3

Research Question 1: What are the planning responsibilities of homemakers in processing, storing and preserving pepper for food security?

Hypothesis 1: There is no significant difference in the mean ratings of the responses of home economists, home economics teachers and female teachers of agriculture on planning responsibilities for processing pepper for food security.

S/N	Item statement (planning responsibilities of homemakers)	X	SD	Residual	TSS	F-cal	F-tab	E2	Remark
1	Formulate objectives for pepper processing enterprise	3.08	0.79	216.50	237.07	0.70	3.650	0.02	NS
2	Review the objectives with changes in demand and supply situation	3.53	0.65	58.46	79.92	1.63	3.650	0.27	NS
3	Source for finance for the enterprise	2.67	0.54	99.60	130.08	1.64	3.650	0.25	NS
4	Obtain suitable price for the enterprise	3.63	1.78	136.75	203.92	1.78	3.650	0.29	NS
5	Identify relevant facilities for the enterprise	3.48	0.77	118.00	147.41	2.00	3.650	0.26	NS
6	Source for facilities for the enterprise	3.00	0.89	78.53	129.92	3.43	3.650	0.43	NS
7	Identify qualified personnel for the enterprise	3.41	0.58	86.46	106.92	1.20	3.650	0.20	NS
8	Employ qualified personnel at an affordable cost to the enterprise	3.04	0.89	70.00	103.21	3.06	3.650	0.34	NS
9	Identify appropriate records to be kept	3.41	0.58	78.42	138.84	0.70	3.650	0.02	NS
10	Budget for various activities for the enterprise	3.24	0.52	148.08	180.10	0.76	3.650	0.81	NS
11	Carry out market survey for acceptance of goods	3.21	0.48	98.67	131.10	0.016	3.650	0.01	NS
12	Make provision for the miscellaneous	2.64	0.56	125.48	152.10	0.75	3.650	0.81	NS

Table 1, revealed that all the 12 items on planning responsibilities of homemakers in processing pepper for food security had their means ranged from 2.64-3.63. This showed that the means are above the cut off point of 2.50, indicating that all the 12 items are planning responsibilities of homemakers for processing pepper for food security. The table also showed that standard deviation of the items ranged from 0.48-1.78 indicating that the respondents are not too far from the mean and from one another in their opinion.

The table further revealed that the 12 items had their F-cal value less than F-tab value. This indicated that there was no significant difference in the mean ratings of the responses of home economists, home economics teachers and female teachers of agriculture on planning responsibilities on processing pepper for food security.

The correlation ratio (E²) for the 12 items ranged from 0.02-0.81, showing that the relationships between the explained and non-explained variables are low. Therefore, the hypothesis of no significant difference is upheld for the 12 items.

Research Question 2: What are the responsibilities of homemakers in processing, storing and preserving pepper for food security?

Hypothesis 2

There is no significant difference in the mean ratings of home economists, home economics teachers and female teachers of agriculture on responsibilities for processing and preserving pepper for food security.

Table 2:

Mean ratings, standard deviation and analysis of variance (ANOVA) of the responses of home economists, home economics teachers and female teachers of agriculture on responsibilities for processing pepper for food security.

S/N	Item statement	X	SD	Residual	TSS	F-cal	F-tab	E2	Remark
1	Purchase matured ripe pepper fruits	3.12	0.49	65.94	107.17	2.47	3.650	0.36	NS
2	Sort the purchase pepper fruits into big and small sizes and bruised	2.73	0.53	104.46	125.82	0.91	3.650	0.17	NS
3	Wash selected pepper fruits in clean water	3.07	0.49	49.40	97.20	3.69	3.650	0.491	NS
4	Turn the washed pepper fruits in boiled water for one minute	2.91	0.60	44.29	95.18	3.89	3.650	0.149	NS
5	Add half tea full salt to 1kg pepper when turning in boiled water	3.75	0.47	179.41	222.18	1.04	3.650	0.22	NS
6	Drain out the water	3.42	0.47	81.416	168.27	2.85	3.650	0.42	NS
7	Spread on mat, clean roofs or on clean concrete floor to dry in the sun	2.89	0.60	27.71	57.08	4.27	3.650	0.41	NS
8	Flame dry the pepper	3.13	0.62	123.47	147.92	0.76	3.650	0.15	NS
9	Turn with soft broom or hard brush while drying for uniformity for four days	3.60	0.58	167.13	181.00	0.24	3.650	0.05	NS
10	Oven dry to further reduce moisture content	2.51	0.59	74.00	149.56	3.19	3.650	0.51	NS
11	Air dry for another one day to cool before packaging	2.70	1.08	182.42	228.18	1.03	3.650	0.25	NS
12	Test for moisture content at room temperature	2.70	1.18	103.93	93.75	0.82	3.650	0.56	NS
13	Test for colour with a colour tester (comparator)	3.64	1.06	63.42	81.92	1.51	3.650	0.23	NS
14	Keep of birds and rodents during processing	3.75	1.83	63.82	121.08	1.77	3.650	0.24	NS
15	Store dried whole pepper pods in suitable containers (bags, jerry cans etc)	2.68	0.93	123.32	157.10	0.69	3.650	0.18	NS
16	Grind into pepper flakes and store in air tight containers	3.32	0.57	65.538	128.14	1.18	3.650	0.49	NS
17	Grind into pepper powder to be stored	2.52	1.42	230.20	233.4	2.22	3.650	0.42	NS
18	Protect your face or mask during grinding to avoid choking	3.19	1.61	217.51	317.75	0.33	3.650	0.53	NS
19	Spread the ground pepper powder in the sun to reduce moisture to an optimal level for four hours before storage in air tight containers	3.01	0.86	251.43	355.44	1.11	3.650	0.091	NS
20	Preserve and check from time to time	3.32	0.57	65.538	128.14	1.18	3.650	0.49	NS

Table 2, revealed that all the 20 items on processing, storing and preserving pepper for food security had their mean ranged from 2.51-3.75. This showed that the means were above the cut off point of 2.50, indicating that all the 20 items are responsibilities of homemakers in processing and preserving pepper for food security. The table also showed that standard deviation of the items ranged from 0.47-1.83, indicating that the respondents are not too far from the mean and from one another in their opinion. This helps to add validity to the mean.

The table further revealed that the 20 items had their F-cal value less than F-table value. This indicated that there is no significant difference in the mean ratings of the responses of the three groups of respondents. The correlation ratio (E²) for the 20 items ranged from 0.05-0.57, showing that the relationships between the explained and non-explained variables are low. Therefore the hypothesis of no significant difference is upheld for the 20 items.

Research Question 3: What are the responsibilities of homemakers in marketing processed and preserved pepper?

Hypothesis 3

There is no significant difference in the mean ratings of the responses of the home economists, home economics teachers and female teachers of agriculture on marketing processed pepper.

Table 3

Mean ratings, standards deviation and analysis of variance (ANOVA) of the responses of home economists, home economics teachers and female teachers of agriculture on responsibilities for marketing processed pepper.

S/N	Item statement	X	SD	Residual	TSS	F-cal	F-tab	E2	Remark
1	Grade the products according to quality	3.07	0.48	125.42	152.10	1.79	3.650	0.18	NS
2	Determine prices for different grades of pepper	2.75	0.89	90.67	123.08	0.75	3.650	0.01	NS
3	Advertise the different grades produced for sale	3.17	0.53	137.78	138.10	1.52	3.650	0.31	NS
4	Determine means of supplying the buyers for profit maximization	3.24	1.13	148.08	180.10	0.26	3.650	0.26	NS
5	Transport to the market for sales or deliver to buyers	2.84	0.69	152.13	162.18	1.64	3.650	0.25	NS
6	Maintain good public relationship	3.51	0.96	68.80	99.08	0.016	3.650	0.06	NS
7	Reconcile sales cost to profit or lose	2.54	1.01	98.67	131.10	0.76	3.650	0.26	NS

Table 3, revealed that 7 items on marketing processed pepper had their mean value ranged from 2.54-3.51. This showed that the means are above the cutoff point of 2.50, indicating that all the items are responsibilities of homemakers in marketing processed and preserved pepper. The table also showed that standard deviation of the items ranged from 0.48-1.13 indicating that the respondents are not too far from one another in their opinion.

The table further revealed that the 7 items had their F-cal value less than F-table value. This indicates that there is no significant difference in the mean ratings in the responses of the three groups of respondents and therefore the hypothesis of no significant difference is accepted for the 7 items. The correlation ratio (E²) for 7 items ranged from 0.01-0.25, showing that the relationships between the explained and non-explained variables are low.

Discussion

The results on the planning responsibilities of homemakers in processing pepper for food security were in consonance with the findings of Ibrahim (2007), in his study on entrepreneurship skills required by secondary school graduates for success in rice production enterprise in KwaraState. The author found out that growing rice enterprise required the following competencies below in planning; formulating specific objectives for growing rice; review of the objectives for growing rice periodically; identify sources of finance for growing rice among others. The results were also in conformity with the findings of Mgbeahurike (2001), in a study on skill improvement needs of agricultural science teachers for effective management of school farms in secondary schools in Imo state. The author found out that agricultural science teachers needed the following skills below in planning; stating realizable objectives; preparing budgets for the enterprise among others.

In the view of Bosland and Votava (2000), processing pepper into whole dried pods, flakes and powder involve spreading pepper on roofs and ground (clean concrete) to dry, flame roasting, ground dried pepper and dehydrate (drying) to 8-11% moisture, an optimal level for storage among others.

The results on marketing processed pepper by homemakers were in line with the findings of Akwaji (2006), in a study on work-skills required by secondary school graduates for success in cassava processing enterprise in CrossRiver states. The author found out that in marketing processed chips and flour the following skills were needed; advertisement for chips and flour sales; determine when and how to supply goods for profits maximization among others. The results were also in agreement with the findings of Ibrahim(2007), in a study entrepreneurship skills required by secondary school graduates for success in rice production enterprise in KwaraState. The author found out that marketing processed products required the following skills; advertise for marketing paddy rice; grading and sorting paddy rice according to the quality, among others. The views, findings and statements of authors cited above supported and added to the validity of the results on planning, processing, preserving and marketing processed pepper.

Conclusion

Pepper is very important in meals of families in southern Nigeria. This important ingredient spoils and got wasted in most homes in Nigeria when they are in abundance because they are not processed and preserved appropriately. Therefore, this study had provided information on the methods and techniques of preventing wastage in pepper when they are in season or harvested from the farms or purchased from the market; the application of processing skills in preserving pepper by homemakers cannot be overemphasized. Homemakers have the responsibilities of processing and preserving pepper for food security in their homes and environment. It is, therefore, recommended that the 39 processing skills identified by this study be utilized to train homemakers and sellers of pepper in the market, for effectiveness in discharging their responsibilities towards processing, storing and preserving pepper for food security.

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