Key Features:
- No of Pages: 50
- No of Chapters: 05
Introduction:
Abstract
This study was conducted primarily to evaluate the consumer acceptability of spiced composite bread. The socio-economic characteristics, spiced composite bread consumption pattern of the consumer and the purchase intent through the use of questionnaire were also determined using a structured questionnaire. The bread samples were evaluated in terms of appearance, taste, texture and overall liking using nine-point hedonic scale. Interestingly, over 95% of the consumers (N=200) rated sensory attributes above average acceptability. The frequency of consumer's rating of likeness for the product as being extreme, very much and moderate was about 34.5, 34.1 and 26.5%, respectively. The results further obtained shows that the socio-economic status of consumers did not have significant correlation (P=0.05) with overall acceptability except the educational qualification (r = -0.196, p<0.010). Most consumers with tertiary educational qualification indicate an extreme likeness of the product. Above 90% of the consumers were ready to buy the spiced composite bread. Notably 35% were ready to pay N 45-50, and 24.5% were ready to pay N 50-55. It can be concluded that spiced composite bread has potential of being consumed more among singles especially male in which their salary is between N 10,000 to above N 20, 000 per month and had attained a tertiary level of education.
Table of Content
Title page
Certification
Dedication
Acknowledgement
Table of content
List of tables
List of figures
Abstract
CHAPTER ONE
1.0Introduction
CHAPTER TWO
2.0 Literature review
2.1 Wheat
2.1.1 Original and distribution of wheat
2.1.2 Composition of wheat grain
2.1.3 Wheat milling
2.1.4 Nutritional value of wheat
2.2 Botany and Classification of Cassava
2.2.1 Processing of cassava
2.2.2 High quality cassava flour
2.3 Spices
2.3.1 Nature of spices
2.3.2 Forms of Spices
2.4 Ginger
2.4.1 Ginger oleoresin
2.4.2 Uses
2.5 Bread
2.5.1 Function of bread baking ingredient
2.5.1.1 Fats or shortenings
2.5.1.2 Yeast
2.5.3. Sugar
2.5.4. Salt
2.5.4. Water
2.5.5. Bread improvers
CHAPTER THREE
3.0 Materials and Method.
3.1 Raw Materials
3.2 Methods
3.2.1 Preparation of oleoresin from ginger
3.2.2 Production of bread
3.2.3 Consumer Survey
3.2.4 Data Analysis
CHAPTER FOUR
4.0 Result and discussion
4.1 Socioeconomic status of bread consumers interviewed
4.2 Occupation of Respondent
4.3 Bread Purchase Pattern
4.4 Consumption pattern of bread
4.5 Sensory acceptability of the product.
4.6 Bread purchase intent
CHAPTER FIVE
5.0 Conclusion
5.1 Recommendation
REFERENCES
Introduction
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