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
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
ABSTRACT The modern managers need problem identification and useful information in these complex conditions of business in order to stay in the market and also be make viable decisions. These information are mostly collected from efficient and... Continue Reading
ABSTRACT The modern managers need problem identification and adequate information in these complex conditions of business in order to stay in the market and also to make viable decisions. These information are mostly gathered from effective and efficient research project and it is in these that the decisions are based. In other words, this project... Continue Reading
ABSTRACT This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange... Continue Reading
Kenaf reinforced polyethylene composites for ballistic protection was produced in this work. The samples of alkaline treated and silane-coupled non-woven matted kenaf fibers were cut to the required dimensions and oriented vertically and horizontally in combinations with a virgin high density polyethylene (VHDPE). The composite panels were... Continue Reading
Room temperature tribocorrosion behaviour of Al-4.5%Cu/SiC particulate composite was evaluated against stainless steel ball in natural sea water. Ab-initio, the Al-4.5%Cu was reinforced with 5,10,15 and 20 % SiC reinforcements to produce the Al-4.5%Cu/SiC particulate composite by stir casting method. The tribocorrosion test was carried out with an... Continue Reading
Chapter One 1.1 History Of Soybeans 1.2 Uses Of Soybeans 1.3 Composition Of Soybeans 1.4 Nutritional Quality Of Soybeans 1.5 Antinutritional Factors 1.6 Trypsin Inhibitor 1.7 Haemagluttins 1.8 Soybeans Saponings 1.9 Protein Quality Of Soubeans 1.10 Aims And Objectives Chapter Two 2.0 Literature Review 2.1 Milk From Soybeans 2.2 Nutritional... Continue Reading
ABSTRACT Metal Matrix Composites (MMC’s) have evoked a keen interest in recent times for potential applications. Composite materials like Particle-reinforced Aluminium Silicon carbide (Al/SiC) Metal-Matrix Composite is gradually becoming very important materials in manufacturing industries e.g. aerospace, automotive and automobile industries due... Continue Reading
INTRODUCTION The rapid development in the automobile and aircraft industries requires among other things, the integration of unique materials for design purposes that reduce fuel consumption to preserve the dwindling hydrocarbon resources without compromising other attributes such as safety, performance, recyclability and cost. Similarly, the... Continue Reading
ABSTRACT Composites have been developed with great success by the use of reinforcement. Monolithic materials cannot possess all the properties to be obtained hence, the need to employ the use of composite materials. Aluminum is generally utilized as a basic material particularly in the aerospace industry in view of its light weight property Be... Continue Reading
(SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY) ABSTRACT Starch was extracted from two varieties of sorghum bicolor grains (white and red varieties) steeped for 6, 8 and 12 hours by wet milling method, the starch samples were analysed for yield, functional... Continue Reading