Assessing eating habits and preferences for bakery products among urban dwellers in Ethiopia

Figures & data

Figure 1. Conceptual framework of the study.

Table 1. Descriptive statistics for the socioeconomic characteristics of respondents.

Characteristics	Categories/response options	Percentage
Gender	Male	49
	Female	51
Marital status	Married	52
	Single	48
Age	$\le$20 years	20
	21–29	17
	30–39	27
	40–49	29
	50+	7
Education	No formal education	11
	Primary and secondary education	14
	Above secondary education	75
Monthly income in $US	< =$57	14
	$57–$94	24
	$94–$170	28
	>$170	34
Household size (in the number of persons)	1	23
	2	18
	3	14
	4	21
	>5	24
Nationality	Ethiopian	97
	Other African countries	1
	Other countries outside Africa	3

Table 2. Consumption frequency of major baked food products: (1 = every day; 2 = ≥ three times a week; 3 = ≥ once a week; 4 = none).

Major baked foods	Percentage of responses based on the provided options
	1(%)	2(%)	(3%)	4(%)
Injera	73	18	19	–
Bread	38	35	25	2
Pasta/macaroni	3	37	46	14
Potato	3	33	52	12

Table 3. Consumption of baked goods at various mealtimes and occasions (1 = Often; 2 = Sometimes; 3 = None).

Events	Meal and occasion categories	Percentage distribution of responses across options
		1 (%)	2 (%)	3 (%)
Mealtime	Breakfast	70	25	5
	Lunch	41	35	24
	Snack	50	3	18
	Dinner	41	44	15
Occasions	Casual occasion	36	52	12
	Birthdays	44	46	10
	Weekends	30	15	55
	Holidays	45	45	10

Table 4. Preferences of urban dwellers for bakery foods.

Bakery products	Percentage of customers
	Yes (%)	No (%)
White bread	76	24
Difo Dabo (Abesha Dabo)	80	20
Pastries	77	23
Cookies	83	17
Bread Stick (Bocochune)	61	39
Donuts	70	30
Muffins	74	26
Cake	80	20

Table 5. Association between respondents’ characteristics and weekly consumption of bakery foods: Categories (1 = Everyday, 2 = ≥Three Times a Week, 3 = ≥Once a Week, 4 = None).

Respondent’s characteristics	Category	Weekly consumption of bakery foods				p Value^†
		1 (%)	2 (%)	3 (%)	4 (%)
Gender	Male	19	15	13	2	0.672
	Female	19	20	11	1
Marital status	Married	23	15	12	2	0.415
	Single	16	18	13	1
Age	Under 20	6	8	5	1	0.051*
	21–29	8	6	3	0
	30–39	8	11	7	1
	40–49	11	9	9	0
	50+	4	1	1	1
Education	No formal education	3	4	3	1	0.075*
	Primary and secondary	7	2	4	1
	Above secondary	28	28	18	1
Income	< =$57	6	4	3	1	0.146
	$57–$94	12	5	6	1
	$94–$170	8	13	6	1
	>$170	11	12	10	1
Family size	1	8	7	7	1	0.029**
	2	6	8	2	2
	3	7	3	3	1
	4	8	7	6	0
	≥5	10	8	6	0
Nationality	Ethiopian	37	34	23	3	0.385
	Other African countries	1	0	0	0
	Other countries	0	1	2	0

^†p Value from the ${\chi }^2$ test to check whether there is significant difference between consumption frequency of bakery foods and customers characteristics; ** and * represents significance at 5% and 10%, respectively.

Table 6. Order of consumer preferences for attributes in bakery food purchases.

Attributes	Ranking of attributes based on consumer preferences (%)
	1st (%)	2nd (%)	3rd (%)	4th (%)
Price	19	12	28	22
Taste	21	24	22	17
Size	3	22	19	27
Quantity	41	22	11	9
Shape	1	1	2	6
Color	2	2	3	7
Nutrition value	13	17	15	12

Figure 2. Consumer segments based on their preference on price and nutritional value of baked bakery foods.

Table 7. Consumer preference for additional ingredients in baked goods (1 = No; 2 = Yes; 3 = Yes, Very Much; 4 = NA).

Extra on baked food products	Percentage of answers based on responses
	1 (%)	2(%)	3 (%)	4 (%)
Powdered sugar	68	28	2	2
Chocolate/chocolate syrup	38	45	13	4
Icing/frosting	63	27	4	6
Fillings/cream inside	42	36	13	9
Nuts	34	53	9	4
Nutritious ingredients (e.g. Moringa)	57	30	8	5
Sugar free recipes	38	46	10	6
Other organic ingredients (e.g. fruits and vegetables)	18	67	9	6

Figure 3. Consumer segments based on their preference for additional nutritious ingredients in baked bakery goods.

Table 8. Consumer perception of the health impact of nutrients (1 = Bad for Health; 2 = No Impact on Health; 3 = Good for Health; 4 = Not Aware; 5 = NA).

Nutrients	Percentage of responses
	1 (%)	2 (%)	3 (%)	4 (%)	5 (%)
Sugar	26	55	9	4	6
Fat	26	58	9	2	5
Oil	14	37	40	3	6
Protein	1	4	89	3	3
Vitamins	0	3	92	2	3
Minerals	0	3	78	15	4

Data availability statement

The data will be made available upon request from the corresponding author.