Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection

Table 1

Sociodemographic characteristics of respondents.

Characteristics	Parameters	Frequency	%
Age (years)	18–25	158	41.1
	26–35	114	29.7
	36–45	72	18.8
	45–55	30	7.8
	>55	10	2.6
Ethnicity	Ewe	217	56.5
	Akan	83	21.6
	Ga-Adangbe	44	11.5
	Northerner	29	7.6
	Others	11	2.9
Religion	Christianity	341	88.8
	Islam	31	8.1
	Traditional	7	1.8
	Others	5	1.3
Marital status	Single	198	51.6
	Married	134	34.9
	Divorced	23	6.0
	Widowed	17	4.4
	Cohabit	12	3.1
Educational background	Nonformal	60	15.6
	Primary	23	6.0
	Middle school/JHS	61	15.9
	SHS/vocational	59	15.4
	Diploma	36	9.4
	Tertiary	145	37.8