CONSUMER ACCEPTABILITY OF SPICED COMPOSITE BREAD

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