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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

FOOD PROCESSING METHOD AND FOOD QUALITY OF LOCAL 

DELICACIES IN RIVERS STATE, NIGERIA. 

BY 

OBOT, MARY IFIOK  

Department of Hospitality and Tourism Management, University of Port Harcourt. 

and 

NDU, EUGENE CHIGOZIE, PhD. 

Department of Hospitality and Tourism Management, University of Port Harcourt. 

 

 

ABSTRACT 

This study investigated the relationship between food processing method and food quality of 
local delicacies in Rivers State, Nigeria. The studyemployed a quasi-experimental research 
design and convenient sampling technique, data was gathered and analysed from a sample of 400 
respondents using a well-structured questionnaire.  Bivariate analysis was employed to test the 
three hypotheses developed for the study. The findings revealed that manual food processing had 
positive and significant relationships with three measures of food quality (taste, texture and 
attractiveness). The study concluded that irrespective of the food production process adopted by 
local dish restaurants, there is need to continuously consider superior food quality as strategy to 
satisfying their customers. It was thus recommended that local dish restaurants should produce 
their food under strict hygienic condition when using the manual food production process and 
that the continuous usage of manual process may improve food quality since it has been proven 
that it has the capacity to influence food quality. 
 
 

Keywords: Manual Food Processing. Taste. Texture. Attractiveness. Restaurants. 

 

 

 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

Introduction 

Food is paramount amongst the three basic needs of man. From time immemorial, availability of 
healthy foods has been a major point of discussion in every family, race and nations. Like many 
other countries, Nigeria struggles year after year to feed its increasing population in a sanitary 
and sufficient manner. A significant obstacle to developing food safety rules continues to be the 
necessity to provide acceptable food safety and hygiene consumptions. (Omotayo&Denloye, 
2002). This situation is not peculiar to Nigeria as it has been estimated by World Health 
Organization [WHO], (2017) that over 600 million people across the globe have post food 
consumption illnesses which eventually results to about 420,000 deaths.  This has also resulted to 
33 million disability adjusted life years (DALYs) with an estimated cost of illness placed at 
US$3.6 billion yearly (Iro, et al., 2020; Ezirigwe, 2018). These illnesses were linked by Ndu and 
Asiegbu (2021) to poor or ineffective food hygiene and safety management. The food chain 
industry's food handlers often lack the expertise necessary to ensure food safety operations, and 
their poor practices reflect these deficiencies (Iro et al., 2017; Azuama et al., 2018; Amadi et al., 
2018; Chukuezi, 2010). Particularly, the poor microbial qualities of the foods produced by local 
dish food handlers calls for serious attention as food safety production forms a central theme of 
discussion in public health functions. Ndu and Asiegbu (2021) lamented that high prevalence of 
food borne illness remains a source of panic in public health crisis management across the world.  

The challenge of food safety is no doubt a daunting challenge to government, food technologists 
and hospitality management experts. Food quality, including safety, has been a crucial source of 
worry faced by the food industry, partly due to a series of food safety crises and scandals (Aung 
& Chang, 2014). This is revealing as governments and consumers are increasingly concerned 
with the safety of and quality of food supplies. However, quality of the food products 
continuously changes as they move along the supply chain, which can lead to significant health, 
social, economic, and environmental implication (Ndu&Asigbu, 2021; Yong, Dong, Chunming, 
2018).  Nwosu, Ozumba, and Bosa (2015) further howled that the situation calls for urgent 
attention because over the years, food nutrition has continued to remain a key health challenge in 
including Nigeria and many other developing countries. There is a problem of nutritional 
deficiencies in Nigeria, which come not only from a shortage of food but also from poor dietary 
choices made by those who can afford to acquire them. This problem has made nutrition in 
Nigeria a challenging issue, which was caused by the problem. The prevalence of non-
communicable diseases (NCDs) that are linked to nutrition is increasing in Nigeria; according to 
experts, the prevalence of type II diabetes and obesity in adults is 33.3% and 7.9%, respectively 
(National Population Commission (NPC) and ICF International, 2014). In addition, the 
prevalence of NCDs is increasing globally. Diet-related non-communicable diseases are quickly 
becoming the leading causes of morbidity and mortality throughout the world, including in 
Nigeria. This trend is occurring in nations all over the world. They address a wide variety of 
health disorders, including diabetes, cancer, chronic respiratory illnesses, cardiovascular disease, 
and musculoskeletal problems. 

As a reaction to this worrying circumstance, the government of Nigeria has taken a number of 
proactive steps to improve food safety and nutrition throughout the country. One of these is the 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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establishment of a National Policy on Food and Nutrition (Ministry of Budget and National 
Planning, 2016), which employs a program strategy that is both multi-sectorial and multi-
disciplinary, as well as a variety of interventions that are carried out both locally and nationally. 
The Agriculture Promotion Policy was published in 2016. In addition, a National Strategic Plan 
of Action for Nutrition - Health Sector Component was developed, which was based on prior 
strategic papers and established targets to improve the nation's overall food safety and reduce the 
prevalence of malnutrition (Federal Ministry of Health, 2014). In addition to this, there is the 
National Health Policy, which was developed with the intention of enhancing Nigeria's primary 
healthcare system and addressing concerns over food-borne diseases. 

 The effort of National Agency for Food and Drugs Administrative Control (NAFDAC) in this 
discuss can also not be overemphasized.  It is however disheartening to note that despite these 
tremendous efforts by government and its agencies food safety and nutrition is still a major 
concern in Nigeria (Ndu&Asiegbu, 2021).  This perhaps tells that government alone cannot 
tackle the problem of food safety and nutrition in Nigeria.  The situation requires collaborative 
efforts from all stakeholders, chief among these stakeholders are managers of hospitality firms, 
particularly, the owners and managers of local dishes restaurants whose service deals directly 
with the final consumers. The urgent need to address the operations management technique and 
food making process of local dish restaurants is a central focus of this study. 

Operation management is still an important part of modern management in many settings, 
particularly the manufacturing and service industries (Knod et al., 2000; Rodionova et al., 2008). 
Operation is a part of a company organization that is in charge of managing the entire process 
and methodology that is in charge of producing products and services up to delivery in any 
commercial enterprise. This includes manufacturing, distribution, and customer service (Gupta, 
et al., 2008). Goods have a physical form and may contain raw materials, components, 
subassemblies, and finished goods that are sold to customers, as described by Szczucka-Lasota et 
al. (2018) and Skotnicka-Zasadzie et al. (2017), respectively. Services are defined as any 
endeavour that provides a particular combination of time, place, form, or psychological value to 
the customer. The provision of both goods and services to one's customers is a distinctive 
characteristic of establishments serving regional cuisine. The primary goal of operation 
management is to transform inputs into outputs while making use of a wide variety of resources. 
The operations strategy contributes significantly to the success of the business strategy by 
fostering the development of capabilities, putting those capabilities to use, and offering 
customers products of the highest possible standard. It is frequently discussed in terms of 
competitive imperatives such as price, quality, delivery, and adaptability. Restaurant owners and 
managers in the area are concerned about the growing demand from customers for diets that are 
both healthy and risk-free. Food spoilage is one of the most significant challenges facing efforts 
to ensure that food is both safe and of high quality. 

Furthermore, the outbreak of Covid-19 has been a major disruption in the modus-operandi and 
management techniques of business firms across the world (Ndu& Ajao, 2020). Time has 
changed and the traditional methodology of getting things done may not be sufficient for 
contemporary business managers. This is particularly in the case of local dish restaurants in 
Nigeria.  Demands for quality foods has necessitated the need to design and re-design their 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

operation manual and procedures in order to better serve their customers in the face of fierce 
competition. However, it is a surprise to observe that this urgent need for managers of local dish 
restaurants has not gained enough attention and curiosity of concerned managers. This challenge 
could be as a result of the lacuna in literatures that call attention of experts to rise up to the task. 
A few literatures that address operations management issues in the tourism and hospitality 
industry had mainly been orchestrated to the big players in the industry such as high rating hotel 
and tourist centres leaving the local dish restaurants unattended to; causing a lacuna which this 
study seeks to address. Therefore this study aims to explore and discuss the food production 
management of local dishes in Port Harcourt restaurants. 

 

Aim and Objectives of the Study  

The aim of this study was to investigate the relationship between food production processand 
food quality of local dishes restaurants in Port Harcourt. 

 The precise objectives of the study are to; 

1  Examine the relationship betweenManual Food Processing andTaste of local dishes 
restaurants in Port Harcourt.  

2 Examine the relationship betweenManual Food ProcessingandTexture of local dishes 
restaurants in Port Harcourt.  

3 Examine the relationship betweenManual Food ProcessingandAttractiveness of local 
dishes restaurants in Port Harcourt.  

Research Hypotheses  

From the questions raised in the study the following hypotheses may be tested 

H0:1 there is no significant relationship between Manual Food Processing and Taste of local 
dishes restaurants in Port Harcourt. 

H0:2 there is no significant relationship between Manual Food Processing and Texture of local 
dishes restaurants in Port Harcourt. 

H0:3 there is no significant relationship between Manual Food Processing and Attractiveness of 
local dishes restaurants in Port Harcourt. 

 

 

 

 

 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

Literature Review 

 

Theoretical Framework 

The basic theories for this study are Total Quality Management Theory (TQM) and Theory of 
Planed Behaviour (TPB). These theories are discussed in detail as they relate with the study.  

Theory of Planned Behaviour (TPB) 

The theory of planned behaviour, sometimes known as TPB, is a full-fledged social psychology theory 
that has gained widespread acceptance in a variety of domains, including management, nursing, 
marketing, and other areas (Zhang, 2018). Ajzen (1988, 1991) proposed the theory as an extension of 
the theories of Multi-attribute Attitude (TMA) and The Theory of Reasoned Action (TRA). He did so in 
both of his publications (Zhang, 2018; Ndu&Asiegbu, 2021).The theory is found on the assumption that 
human behaviour can be predicted by ascertaining the intention of people. It explained that the 
intention of people to behave in a certain manner is a crucial tool for determining human behaviour. 
Ajzen and Fishbein  (1973) puts it that TPB  is “a social-psychological theory that explains behavioral 
decision-making processes of human beings with aiming at understanding and predicting the behavior of 
individuals, advocating that the successful completion of human behaviors are mainly controlled by 

individual will”. This theory is established on the premise that the intention to behave in a 
particular manner will not be manifested in actual behaviour if it is practically impossible to 
execute the behavior or if there are unanticipated impediments standing in the way. In other 
words, if the behavior cannot be executed, the intention to behave in a particular manner will not 
be expressed in actual behavior (Ndu&Asiegbu, 2021). If we accept that conduct can be 
described by intention, according to Azjen's argument from 1985, then we need to provide an 
explanation for behavioral intents. He put out the hypothesis that rather than being entirely 
within the control of an individual's will, it is more often explained by the influences of external 
and objective circumstances. Ajzen (1985) extended and revised the structure of TRA in order to 
give it more power in its ability to predict and explain human behavior. He did this by adding the 
variable of perceived behavioral control in addition to the variables of subjective norm and 
attitude. This was done so that TRA could have a greater impact. 

 
Conceptual Review 
 
 
Concept of Food Production Process 
Food production process describes the method used in producing food. FThe concept of 
production and operations process has a dominant point of discussion in literatures most 
significantly in the manufacturing sector, oil and gas, telecommunication and recently in the 
service industry. The business management is not as usual especially in the twenty first century.  
Managers of business organisation across the world seek a more efficient and effective way of 
carrying out their business operation. They crave for a better technique that will not only 
guarantee costs efficiency but as well ensure that the company gain competitive edge by offering 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

products with superior quality.  The interesting point to note is that the hospitality management 
industry has both product-service systems. It entails both production and service simultaneously.  
For example while restaurants offer quality foods to customers, they also offer service such as 
packaging and delivery.   
 
Manual Food Processing 
Food processing generally involves the preparation of foods that are ready for human 
consumption and is commonly described as cooking. Heating is a step in the manufacture of food 
that is done to change the smell, taste, and consistency of the meal, and most importantly to 
make it easier to digest the individual components of the food.  The manual food processing 
involves the use of kitchen tools which allows the chef to perfom culinary functions with the aid 
of basic kitchen items without the use of electricity. Wanda (2023) explained that manual food 
processing requires the physical strength of the chefs to move blades through the selected food 
items. It also involves the movement of foods through stationary blades. Customers generally 
perceive this process of food preparation to be simple and more environmental friendly (Wanda, 
2023). In other words, foods produced using manual processors are usually consider safe. 
Manual food processing involves the use of simple tools for culinary activities; these tools vary 
in depending on the foods and manufacturers.  

Food Quality: The quality of food, especially its safety, has been a primary concern for those 
working in the food sector, in large part as a result of a string of scandals and crises involving 
food safety. (Aung & Chang, 2014). Food consumption which supposedly should provide 
nourishment and supports for mankind has increasingly become a major source of illness and 
mortality amongst both the young and the elderly. The strain on quality foods is revealing with 
rising need to ensure adequate food safety and hygiene consumptions still forms a major 
challenge to all participants in the food industries (Omotayo&Denloye, 2002).This is revealing 
as governments and consumers are increasingly concerned with the safety of and quality of food 
supplies. However, the quality of the food items constantly changes as they make their way 
through the supply chain, which may have important implications not just for people's health but 
also for society, the economy, and the environment. (Ndu&Asigbu, 2021; Yong, Dong, 
Chunming, 2018). Demands for quality foods have necessitated the need to design and re-design 
their operations. Thus, for the purpose of this study quality was considered in the context of 
food. Thus the food taste, food texture and food attractiveness shall be adopted as the measures 
of food quality. 

Food Taste: Taste is one of the generally accepted attribute of judging the quality of food. Food 
taste is generally described as the sense by flavor or savour of things perceived when they are 
brought in contact with the tongue (Dictionary.com). It is the perception of quality perceived by 
customers when a food substance reaches the mouth. Food taste is a generic quality of food 
which encompasses, 

 

 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

Food Texture:The evaluation of texture is one of the most important aspects of sensory analysis. 
Rather than the absence of flaws, one need to judge the quality of a food based on its texture 
since it is a better sign of how fresh it is, how well it was prepared, and how satisfying it is to 
(Szczesniak, 2002). It has influence on the taste, quality, and safety of the food. The texture of 
the food is yet another quality indicator criterion.  
 
Food Attractiveness: Food attractiveness refers to the positive feelings a customer experience 
from the visual display of food. It is a sense of attraction and appalling view a customer has 
regarding food displayed. 
 
Empirical Review 

Manual Production Process and Taste 

Lauzikas, Miliūtė, Tranavicius&Kiciatovas (2016) carried out a study on traditional factors in 
food production process in the Fast Food Industry. The literature on main concepts of traditional 
food production methods, classification of types of process was well established. The finding of 
the study revealed that traditional method of food production in establishments in QSR should 
not be encouraged as it will negatively impact the standard and quality of food expected by the 
consumers. The study prior to the finding contacted 25 fast food operators in the US and 
analyzed the factors using Pearson’s product moment coefficient. Arrowquip (2017) conducted 
an investigation on benefits of patronizing manually made food. The study revealed that a 
preference of manually prepared food by patrons because they are convinced of the origin of 
food ingredients. Furthermore, they stated one of the benefits to be the originality in taste, 
preservative free and it offers improved nutrition which is the core of food quality. Food is 
paramount amongst the three basic needs of man. From time immemorial, availability of healthy 
foods has been a major point of discussion in every family, race and nations. Like many other 
countries, Nigeria struggles year after year to feed its increasing population in a sanitary and 
sufficient manner. A significant obstacle to developing food safety rules continues to be the 
necessity to provide acceptable food safety and hygiene consumptions. (Omotayo&Denloye, 
2002). This situation is not peculiar to Nigeria as it has been estimated by World Health 
Organization [WHO], (2017) that over 600 million people across the globe have post food 
consumption illnesses which eventually results to about 420,000 deaths. 

Manual Food Production and Texture 

Matinez (2010) did a conceptual review on local food systems: concepts, impacts and issues. 
Thought the scholar opined that though manual food production appeal to some set of individuals 
but in QSR where food quality is expected of the highest stands, its preparation must be done in 
a way manner where the foods will not lose their nutrients, size, texture, taste, attractiveness etc. 
The scholar mentioned manual pilling, frying, and preservation as major factors that distort the 
achievement of quality food in most developing nations. Gyaan in a (2023) made a post on how 
to make dishes look irresistible. The blogger mentioned that given the competitiveness in food 
industry, patrons are more observant of the texture of food particles they swallow, hence he 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

https://ijojournals.com/                                      Volume 05 || Issue 12 || December, 2022 || 

 

advised that to improve and promote local restaurant and not lose the local identity, manual 
proportioning, styling and service should be deployed for the sake of the locals 

An exploratory research on manual innovations in the hospitality business was carried out by 
Milan, Ivan, Karolina, Dunja, Sanj, and Vidoje (2016). The purpose of this article was to identify 
existing manual service food production activities, as well as views of what may become future 
service trends and the projected path in the restaurant business. In addition, the article examined 
the relationship between the socio-demographic profile of clients and the kind of manual service 
they like or make use of. Customers of full-service casual dining restaurants from three different 
countries were interviewed for the purpose of assessing their perspectives on the manual food 
production process and gaining insight into their ideas regarding the direction in which future 
service trends will head. The analysis of variance (ANOVA) was used so that disparities in 
consumers' perspectives on the subject of service innovation could be shown.The findings of the 
qualitative research draw attention to five key areas of concern which could affect overall food 
quality and food quality is measured in line with the texture of food, taste of food, color of food 
aroma etc. this implies that manual food production process can impact the taste of foods 
produced by food service and production oriented firms. Poelman and Delahunty (2011) in their 
study asserted that texture properties are very important for food acceptance among young 
people, but the hedonic value of specific descriptors depend on the method of preparation. 
Experimental data indicated that slimy, slippery and/or granular foods tend to be disliked by 
adults but liked by children while hard, crunchy or soft. They argued that the acceptance of food 
texture is dependent on the method of production and those who want to consume he food. 

Manual Food Production and Attractiveness 

Poelman and Delahunty (2011) stated in their study on the effect of preparation method and 
typicality of color on acceptance for vegetable food stated that food color, aroma, taste as some 
the qualities in food that attract consumers. Their study also revealed traditional method of food 
production can enhance or distort the attractiveness of the food. Though they clearly stated that 
position to totally down to the demographics the food producers is targeting. The study was an 
investigative study and 453 participants were considered for the study. Questionnaire was used to 
elicit information about study variables and analyzed using ANOVA. 

A research on the colour, taste, and texture as well as the nutritional content of beautifully and 
freshly cut vegetables and fruits were carried out by Barret and colleagues (2010). For the 
purpose of promoting attractiveness, both the objective and sensory assessments for identifying 
these essential characteristics of quality were explored. The advantage of manual food 
production was discussed extensively and the scholars observed through an empirical test that 
manual food production process helps to retain food quality in terms of the mentioned variables; 
they did not also forget to mention that manual production is time and energy consuming and as 
such might not be applicable in commercial food production context 

Uyoyou (2013) observed that local restaurants have high rate of patronage from people of 
different demographics; so much so that often times these foods outlets may not be able to meet 
the urgent need of their impatient customers. Because of the rapid pace at which the meals at 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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local dish restaurants are made, it is impossible to rule out the risk of food contamination due to 
negligent practices. There is always the risk of the utensils and equipment that are used for the 
preparation and serving of meals not being completely cleaned. There are several fast meals that 
are cooked under unsanitary conditions, thus Cleanliness of the environment; meal exposure, the 
use of personal Protective equipment and proximity of meal preparation space from sources of 
contamination such as waste basket, used water etc. constitute a major challenge to fast food 
operators. Despite the warnings and recommendations of WHO on the operations workflow and 
the use of PPE, poor hygiene practices is still prevalent amongst these restaurants. 

Lakshmi et al (2018) wrote on traditional processes and methods to enhance nutritional value in 
foods in India. The scholars opined that malnutrition is evident in the country not only to 
insufficient amounts of food but also to the poor nutritional quality of the available method of 
preparation. They contend that manual food processing can only be used in the household. 
Quality food is one that has the nutritional value, nice aroma, taste and in right proportion. These 
the scholars say are food qualities that influence attractiveness. 

Methodology 

This research study is a quasi-experimental research study, which is guided by the kind of 
phenomena being studied and also because the variables being studied were not within the 
control of the researcher. Both of these factors contribute to the decision to conduct a descriptive 
research study. As a result, the quasi-experimental design emerges as the method that is most 
suited to the accomplishment of the goals of this research. Because the research included picking 
samples of components from the population of interest that were quantifiable at various moments 
in time, the researcher decided to use the cross-sectional study approach.The population  
comprised 400 respondents comprising  six customers from each of the identified restaurants. 
This approach of sample size determination satisfies the threshold and conditions for sampling 
size when population is unknown (Sekaran, 2003). For the purpose of this investigation primary  
source of data was employed. The main data were collected by having the respondents fill out 
questionnaires and by having personal interviews with the respondents themselves. These 
methods were used in order to get as much information as possible. The questionnaire played a 
significant role as the primary tool for data gathering in this investigation. The questionnaire was 
divided into three parts according to its structure (section A, B and C).Section A contained the 
demographic data of respondents; Section B consists of questions relating to the independent 
variable (Food Production Process) while Section C deals with questions relating to the 
dependents variable (Quality).  

The questionnaire was structured on five (4) points Likert scale ranging from 1-4 as shown thus;  

Strongly Agreed 4 
Agree 3 
Disagree 2  
Strongly disagree 1  
 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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The instrument was validated both at the face and content levels through constructive inputs of 
scholars and experts in the field (Nunnally & Bernstein, 1994). To determine whether or not the 
instrument could be relied upon, the Cronbach alpha technique was used. It determined whether 
or not the research instrument is consistent within itself. The statistical package SPSS, version 
22.0 was used to aid this calculation. The value of the Chronbach Alpha for the variables were as 
follows: manual food processing (0.889), food taste (0.799), food texture (0.816) and food 
attractiveness (0.891). 

 

Data Analyses  

Response Rate of Questionnaire 

Table 1: Questionnaire Response Rate   

Questionnaire  Frequency Percentage (%) 

Sample size 400 100 

Number Administered  400 100 

Number Retrieved  369 92 

Number used 348 87 

 

Table 1 shows the response rate of the questionnaire administered for the study. As earlier 
marshalled out, the sample size of the study comprises selected local dish restaurants in Port 
Harcourt.  A total of 400 questionnaires which represent 100% of the sample size were 
administered. Out of these, 369 responses were retrieved which accounts for about 92% of the 
sample size. However 21 (5%) copies of the retrieved questionnaire were wrongly filled and 
were not considered for the analysis, giving rise to 348 valid copies of the research instruments 
which amount to about 87% of the sample size. Thus these 348 samples constituted the data for 
this study. 

Demographic Data of Respondents  

 
Gender distribution of the respondents. From the sample size, 47 respondents which represents 
about 13.5% were male, 301 respondents which account for about 86.5% were females. This 
result shows therefore that majority of the respondents are females.  Age distribution of the 
respondents. It revealed that 14 respondents which accounted for about 4% were within the age 

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IJO- INTERNATIONAL JOURNAL OF SOCIAL SCIENCE AND HUMANITIES RESEARCH  

( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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range of 18 to 25 years, 29 respondents which is about 8.3% of the sample size were within the 
ages of 23 to 35 years, 77 respondents which accounted for about 22.6% were within the ages of 
36 to 45 years, 116 respondents which represented about 33.1% were within the ages of 46-55 
years while only 110 respondents which consist of 31.4% were over 56 years of age. This result 
shows that majority of the respondents are above the age of 55.   Marital status distribution of the 
respondents showed that 268 respondents (77%) were married while 63(18.1%) were single 
while 17 which is about 4.9% were widowed. This shows that majority of the respondents were 
married. Data on educational qualification of the respondentsrevealed that 133 respondents 
which constitute about 38.2% had Ordinary level certificate, 105 (30.2%) had Ordinary/Higher 
National Diploma, 85(24.4%) had bachelor’s degree, 22(6.3%) had Master’s degree while 
3(0.9%) had doctorate degree. Thus the results showed that majority of the respondents (68.4%) 
are not graduates.  
 

Inferential Statistics (Bivariate Analysis) 

In this section, the secondary analyses from the results of the hypotheses are presented with the 
test conducted using Pearson’s Product Moment Correlation Coefficient at 95% confidence level 
which was adopted for the probability for either accepting the null hypotheses at (p>0.05) or 
rejecting the null hypothesis at (p<0.05). 

Test of Hypothesis One 

H0:1 there is no significant relationship between Manual Food Processing and Taste of local 
dishes restaurants in Port Harcourt. 

 

Table 2-4: Manual Food Processing and Food Taste 
 

Table 2: Correlations 

 Manual Food 

Processing 

Food Taste 

Manual Food Processing 

Pearson Correlation 1 .936
**
 

Sig. (2-tailed)  .000 

N 348 348 

Food Taste 

Pearson Correlation .936
**
 1 

Sig. (2-tailed) .000  

N 348 348 

**. Correlation is significant at the 0.00 level (2-tailed). 

Source: SPSS Analysis Result, 2022 

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From the outcome in the table above, it was revealed that a significant and high positive 
relationship exists between manual food processing and food taste. The correlation showed a 
statistic (P=0.936, p<0.005) which indicate that there is a strong positive relationship between 
the two variables.  The extent of this relationship is shown in the regression result below  

Table 3 Model Summary 

Model R R Square Adjusted R 

Square 

Std. Error of the 

Estimate 

1 .936
a
 .0876 .845 1.09247 

a. Predictors: (Constant), Manual Food Processing 

 

Table 4: Coefficients
a
 

Model Unstandardized Coefficients Standardized 

Coefficients 

t Sig. 

B Std. Error Beta 

1 
(Constant) 1.798 .160  11.254 .000 

Manual Food Processing .199 .057 .936 3.503 .001 

a. Dependent Variable: Food Taste 

 
The table above shows the model summary and coefficients of the regression analysis. While 
correlation establishes that there is a significant relationship between Manual food processing 
and food taste, regression analysis shows the magnitude of the relationship. Thus from the result, 
R2 value of 0.876 shows that manual food processing is a high predictor of taste of local dishes 
as it boast of 87.6% predictive capacity of food taste. This implies that local food processing can 
predict food taste to the tune of 87.6%. The result also reflects a beta value β of 0.936 (p-value 
0.000). The regression models becomes =1.798+.0.936*MFP. 

Since the p-value 0.000 is less than the level of significance (0.005), the null hypothesis H0 is not 
upheld. Therefore the alternative hypothesis is which states that there is a significant relationship 
between Manual Food Processing and Taste of local dishes restaurants in Port Harcourt. 

Test of Hypothesis Two 

H0:2 there is no significant relationship between Manual Food Processing and Texture of local 
dishes restaurants in Port Harcourt. 

 

 

 

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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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Table 5-7: Manual Food Processing and Food Texture 
 

Table 5: Correlations 

 Manual Food 

Processing 

Food Texture 

Manual Food Processing 

Pearson Correlation 1 .911
**
 

Sig. (2-tailed)  .000 

N 348 348 

Food Texture 

Pearson Correlation .911
**
 1 

Sig. (2-tailed) .000  

N 348 348 

**. Correlation is significant at the 0.00 level (2-tailed). 

Source: SPSS Analysis Result, 2022 

From the outcome in the table above, it was revealed that a significant and high positive 
relationship exists between manual food processing and food texture. The correlation showed a 
statistic (P=0.911, p<0.005) which indicate that there is a strong positive relationship between 
the two variables.  The extent of this relationship is shown in the regression result below  

Table 6: Model Summary 

Model R R Square Adjusted R 

Square 

Std. Error of the 

Estimate 

1 .911
a
 .830 .791 1.08821 

a. Predictors: (Constant), Manual Food Processing 

 

Table 7: Coefficients
a
 

Model Unstandardized Coefficients Standardized 

Coefficients 

t Sig. 

B Std. Error Beta 

1 
(Constant) 1.713 .166  10.291 .000 

Manual Food Processing .244 .063 .911 3.883 .000 

a. Dependent Variable: Food Texture 

 

The table above shows the model summary and coefficients of the regression analysis. While 
correlation establishes that there is a significant relationship between Manual food processing 
and food texture, regression analysis shows the magnitude of the relationship. Thus from the 
result, R2 value of 0.830 shows that manual food processing is a high predictor of texture of local 

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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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dishes as it boast of 83% predictive capacity of food texture. This implies that local food 
processing can predict food texture to the tune of 87.6%. The result also reflects a beta value β of 
0.911 (p-value 0.000). The regression models becomes =1.713+.0.911*MFP. 

Since the p-value 0.000 is less than the level of significance (0.005), the null hypothesis H0 is not 
upheld. Therefore the alternative hypothesis is which states that there is a significant relationship 
between Manual Food Processing and Texture of local dishes restaurants in Port Harcourt. 

 

Test of Hypothesis Three 

H0:3 there is no significant relationship between Manual Food Processing and Attractiveness of 
local dishes restaurants in Port Harcourt. 

Table 8-10: Manual Food Processing and Food Attractiveness 
 

Table 8: Correlations 

 Manual Food 

Processing 

Food Attraction 

Manual Food Processing 

Pearson Correlation 1 .952
**
 

Sig. (2-tailed)  .001 

N 348 348 

Food Attraction 

Pearson Correlation .952
**
 1 

Sig. (2-tailed) .001  

N 348 348 

**. Correlation is significant at the 0.01 level (2-tailed). 

Source: SPSS Analysis Result, 2022 

From the outcome in the table above, it was revealed that a significant and high positive 
relationship exists between manual food processing and food attractiveness. The correlation 
showed a statistic (P=0.952, p<0.005) which indicate that there is a strong positive relationship 
between the two variables.  The extent of this relationship is shown in the regression result below  

 

 

 

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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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Table 9: Model Summary 

Model R R Square Adjusted R 

Square 

Std. Error of the 

Estimate 

1 .952
a
 .906 .875 1.09247 

a. Predictors: (Constant), Manual Food Processing 

 
 
 
 
 

Table 10: Coefficients
a
 

Model Unstandardized Coefficients Standardized 

Coefficients 

t Sig. 

B Std. Error Beta 

1 
(Constant) 1.798 .160  11.254 .000 

Manual Food processing .199 .057 .952 3.503 .001 

a. Dependent Variable: Food Attractiveness 

 
 

The table above shows the model summary and coefficients of the regression analysis. While 
correlation establishes that there is a significant relationship between Manual food processing 
and food attractiveness, regression analysis shows the magnitude of the relationship. Thus from 
the result, R2 value of 0.906 shows that manual food processing is a high predictor of attraction 
of local dishes as it boast of 90.6% predictive capacity of food attractiveness. This implies that 
local food processing can predict food attractiveness to the tune of 90.6%. The result also reflects 
a beta value β of 0.952 (p-value 0.000). The regression models becomes =1.798+.0.955*MFP. 

Since the p-value 0.000 is less than the level of significance (0.005), the null hypothesis H0 is not 
upheld. Therefore the alternative hypothesis is which states that there is a significant relationship 
between Manual Food Processing and Texture of local dishes restaurants in Port Harcourt. 

 

Discussions of Findings 

This section discusses the findings of the study based on the analyses.  It indicates how this study 
and previous studies are related or differ in certain perspectives.The  findings of the study 
emanated from the result of hypotheses one, two and three which sought  to examine the 
relationship between manual food production process  and the measures of foodquality ; which 

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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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are food taste, food texture and food attractiveness.The study found that there is a significant 
relationship between manual food production process (as a dimension of food production 
process) and the food quality. Specifically, the result showed a value of (r=.936, 911,952 
atp=000<.005) for food taste, food texture and food attractiveness. 

This result is not surprising considering the type of food involved in the study and the restaurants 
involved. The study survey revealed that customers find local dishes attractive when they are 
prepared and served in traditional settings.  The study conforms to previous findings of Lauzikas, 
Miliūtė, Tranavicius&Kiciatovas (2016) who carried out a study on traditional factors in food 
production process in the Fast Food Industry. The literature on main concepts of traditional food 
production methods, classification of types of process was well established. The finding of the 
study revealed that traditional method of food production in establishments in QSR should not be 
encouraged as it will negatively impact the standard and quality of food expected by the 
consumers. The study prior to the finding contacted 25 fast food operators in the US and 
analyzed the factors using Pearson’s product moment coefficient.Arrowquip (2017) conducted 
an investigation on benefits of patronizing manually made food. The study revealed that a 
preference of manually prepared food by patrons because they are convinced of the origin of 
food ingredients. Furthermore, they stated one of the benefits to be the originality in taste, 
preservative free and it offers improved nutrition which is the core of food quality 

It is also in tandem withMatinez (2010) who did a conceptual review on local food systems: 
concepts, impacts and issues. Thought the scholar opined that though manual food production 
appeal to some set of individuals but in QSR where food quality is expected of the highest 
stands, its preparation must be done in a way manner where the foods will not lose their 
nutrients, size, texture, taste, attractiveness etc. The scholar mentioned manual pilling, frying, 
and preservation as major factors that distort the achievement of quality food in most developing 
nations.Gyaan in a (2023) made a post on how to make dishes look irresistible. The blogger 
mentioned that given the competitiveness in food industry, patrons are more observant of the 
texture of food particles they swallow, hence he advised that to improve and promote local 
restaurant and not lose the local identity, manual proportioning, styling and service should be 
deployed for the sake of the locals 

 
 

Conclusion  
The overall purpose of this study was to investigate the relationship between food production 
process and food quality of local dish restaurants in Port Harcourt, Rivers state with chef 
expertise acting as the moderating variable. To achieve this purpose, one dimension of food 
production process (manual food production process) was adopted against three measures of 
food quality (food taste, food texture and food attractiveness). The result of the analysis revealed 
food production is a significant predictor of food quality The study concluded that irrespective of 
the food production process adopted by local dish restaurants, there is need to continuously 
consider superior food quality as strategy to satisfying their customers.  
 

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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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Recommendations   
In line with the empirical analyses and findings, the following are recommendation of the study;  
 
i. Manual food processing proved to have a significant positive influence on food quality of 

local dish restaurants. Therefore To achieve a reasonable improvement, it is 
recommended that local dish restaurants should produce their food under strict hygienic 
condition when using the manual food production process. 

ii.   Though manual food production process showed a moderate positive influence on food 
quality, restaurants are advised to pursue the use of this method as it proved to have a 
positive impact on quality.  The continuous usage of mechanised process may improve 
food quality since it has been proven that it has the capacity to influence food quality. 

 
Contribution to Knowledge 

 
The study has contributed immensely to both local dish restaurants managers and other 
hospitality practitioners. It provided an explanation on to engender quality food production 
through food production process by local dish restaurants and by extension other sectors of the 
hospitality industry. Examining the production processes of local dish restaurants and chef 
expertise, the study empirically found ways of improving food quality.  Specifically, the study 
has made remarkable recommendation on how to improve the quality of food offered by local 
dish restaurants in Port Harcourt.  
Suggestion for Further Research  

The study focused on the impact of food production process of local dish restaurants on food 
quality. However, future study may examine how each of the identified dimensions in the study 
can independently influence food quality. Also a replica of this study may be conducted in large 
restaurant and hospitality sectors that offer foods services to the public. This will enable them 
understand the dynamics and interplay of the phenomena under consideration.  

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( ISSN 2811-2466 )                                                                   NDU, EUGENE CHIGOZIE, PhD.* 

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