consumer acceptability of spiced composite bread - The Federal ...

CONSUMER ACCEPTABILITY OF SPICED
COMPOSITE BREAD
BY
AKINPELU OLAYINKA RIGHTEOUS
Matric Number: 04/0949
A project report
Submitted to the Department of Food Science and Technology,
University of Agriculture, Abeokuta, Nigeria
In partial fulfilment of the requirement for the award of
Bachelor of Science (B.Sc.) degree in Food Science and Technology
Department of Food Science and Technology
College of Food Science and Human Ecology
University of Agriculture, Abeokuta, Nigeria
October, 2010
i

DEDICATION
This project is dedicated to the Almighty God, the Alpha and Omega of my life and to my
dearest parent Mr. and Mrs Ola-Akinpelu.
ii

ACKNOWLEDGEMENT
My profound gratitude goes to God Almighty, the Alpha and Omega of my life who has been
my sustainer, protector, comforter, the all sufficiency; who has kept me this far.
My sincere gratitude goes to my supervisor, Dr. T.A. Shittu, for his fatherly support, helpful
suggestions, understanding and ever attentive attitude during the execution of this research
work and to all lecturers in the department.
Am sincerely grateful to my wonderful family, my parents Mr. and Mrs. Ola-Akinpelu, they
did all they can to see me being successful in life. I pray that you will eat the fruits of your
labour. Also to all my siblings, thanks so much.
To my housemate; Akindipe Biodun (Bgreat), Olajide Olawole, Adekunle Isiaka, thanks for
your care, encouragement, patient and love during our stay together. I love you all.
I can’t but appreciate Dania Oluwafemi for his support towards me for the completion of my
project.
I also appreciate the support and encouragement of my friend both in FST and other
department. Kujore Oluwafemi, Ogunsade Tosin, Aremu Tosin, Aborisade, Emmanuel,
Isinyemi, Peju, Doyin, Deebam, Chuks, Osagie, Tallest, Wunmi, Dipole, Dipo, Freeway, Femi,
Olusesin, FM, Ayodeji, Akinbola, Kemi, Folakemi, Toyin (wonderful HOC),
Finally, to my family, friends, executives and members of The Redeemed Christian Fellowship
(UNAAB) my prayer for you all is that God in His infinity mercy will continue to guide and
protect you all.
iii

TABLE OF CONTENT
Table of content
Page
Title page
i
Certification
ii
Dedication
iii
Acknowledgement
iv
Table of content
v - vii
List of tables
viii
List of figures
ix
Abstract
x
CHAPTER ONE
1.0 Introduction 1
CHAPTER TWO
2.0 Literature review 4
2.1 Wheat 4
2.1.1 Original and distribution of wheat 4
2.1.2 Composition of wheat grain 5
2.1.3 Wheat milling 6
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2.1.4 Nutritional value of wheat 7
2.2 Botany and Classification of Cassava 9
2.2.1 Processing of cassava 9
2.2.2 High quality cassava flour 10
2.3 Spices 12
2.3.1 Nature of spices 12
2.3.2 Forms of Spices 14
2.4 Ginger 14
2.4.1 Ginger oleoresin 15
2.4.2 Uses 16
2.5 Bread 16
2.5.1 Function of bread baking ingredient 16
2.5.1.1 Fats or shortenings 16
2.5.1.2 Yeast 17
2.5.3. Sugar 17
2.5.4. Salt 17
2.5.4. Water 17
2.5.5. Bread improvers 18
v

CHAPTER THREE
3.0 Materials and Method. 19
3.1 Raw Materials 19
3.2 Methods 19
3.2.1 Preparation of oleoresin from ginger 19
3.2.2 Production of bread 22
3.2.3 Consumer Survey 25
3.2.4 Data Analysis 25
CHAPTER FOUR
4.0 Result and discussion 26
4.1 Socioeconomic status of bread consumers interviewed 26
4.2 Occupation of Respondent 26
4.3 Bread Purchase Pattern 29
4.4 Consumption pattern of bread 29
4.5 Sensory acceptability of the product. 29
4.6 Bread purchase intent 30
CHAPTER FIVE
5.0 Conclusion 35
5.1 Recommendation 35
REFERENCES 36
vi

LIST OF TABLES
Tables
Page
1. Dough recipe used 23
2. Socio-economic status of consumers 27
3. Occupation of consumers 28
4. Bread Purchase Intent 31
5. Bread consumption pattern 32
6. Sensory perception of spiced composite bread by
consumers expressed as percentage of total response 33
7. Purchase Intent for Composite bread 34
vii

LIST OF FIGURES
Figure
Page
1. Flow chart for the production of wheat flour 8
2. Production of High quality cassava flour in Nigeria 11
3. Flow Chart for the extraction of ginger oleoresin 21
4. Flow chart for bread production 24
viii

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 socioeconomic
status of consumers did not have significant correlation (P=0.05) with overall
acceptability except the educational qualification (r = -0.196, p

CHAPTER ONE
1.0 INTRODUCTION
Bread is a popular food in most societies. It is a staple food prepared by cooking dough of
flour and water and possibly more ingredients. It is universal food products that provide
carbohydrate (starches) which are important sources of energy especially in low fat diets and
bread itself is a low fat food (USDA Food Guide: Pyramid Booklet, 1996).
It may be
leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are
common ingredients, though bread may contain other ingredients, such as milk, egg, sugar,
spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such
as poppy seeds).
Fresh bread is prized for its taste, aroma, quality and texture. Retaining its freshness is
important to keep it appetizing. Bread that has stiffened or dried past its prime is said to be
stale. During storage, bread undergo staling, staling at bakery food generates major concerns,
economically losses to the baking industry from stale unsaleable bread which are estimated in
the order of 8 % of total production.
In Nigeria, bread is one of the most widely consumed food product that is readily available.
Over the years, bread in Nigeria is made from 100% Wheat flour, which has been
organoleptically accepted by consumers. The ban placed on importation of grain between
1987 and 1990 drastically reduced the consumption of wheat products. According to
Djoussou and Bokanga, wheat import recovered when the ban was lifted but overall trend for
wheat imports in Nigeria is one of decline. They attributed the decline in wheat imports to a
combination of high prices of imported foods including wheat and wheat products, currency
devaluation and a continual fall in real per capital incomes. These circumstances created a
1

favourable environment for the development and adoption of cheaper locally produced
alternatives to wheat flour and also increased the nation’s savings in foreign exchange.
During this period especially, the International Institute of Tropical Agriculture (IITA)
carried out a lot of research work on the utilization of cassava flour, which was readily
available for baking purposes. The IITA enabled small-scale primary processors to produce
high quality unfermented cassava flour that meets industrial users’ specifications. This led to
the Federal Government mandate on he inclusion of 10% cassava flour into wheat flour in
2004. The introduction of bread made from composite flour is therefore relatively new to
Nigerians. In bakery products, fungi are the most common spoilers. In unpreserved bread, a
shelf-life of 3-4 days may be expected especially if the hygiene in the factory is not
sufficiently high.
In wheat bread, Penicillum commune, P.solitum, P. corylophylum and Aspergillus flavus
dominate. Also the yeast commonly known as chalk mode is important spoilers of bread. The
most important of these species is Endomyces fibuliger.
Raw and processed foods are prone to contamination during production, sale and distribution
(Daek and Beuchar, 1996). At present, a wide variety of chemical preservation are used
throughout the food industry to prevent growth of food spoiling bacterial (Davidson, 2001)
however, food owing to the commercial input of spoiled foods and consumers growing
consumer’s concern over the safety of food containing synthetic chemical, much attention are
being paid to naturally derived compound of natural compound (Alzoreky and Nakahara,
2003). Spices have been used in the seasoning of food since time immemorial. The flavour
imparting plant material called ‘spice’ are derived from a Latin word Spices which means
fruit of the earth (Dziezak 1989). Spices have been defined, by the Food and Drug
Administration (USA) as aromatic vegetable substance used for seasoning of food. Fowler
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and fowler (1964) defined spices as tropical aromatic or pungent vegetable substance used to
flavour food for examples; pepper, cinnemera, ginger, cloves, garlic and pimento. They are
valued not only as flavouring agents but also for other properties like stimulation of appetite
by increasing salvation, carminative action and preservation and antioxidant action with some
foods. They are incorporated in food only in small amount, they make important contribution
towards the odour and flavour due to the presence of the volatile (essential oils). Essential
oils are extracts obtained from many plant which have recently gained in popularity and
excited Scientific interest. Antimicrobial properties of herb and spices have been recognized
and used since ancient time for food preservation and in medicine (Zaika 1998, Conner
1993). Several studies revealing result on the preservation action of species or their essential
oils have been made (Azzous et al., 1982) and Conner and Beucart, 1984; Zaika, 1998).
Screening experiment of essential oils and major active components against 5-25
micoorganisms (Corner and Beuchat 1984; Dean and Ritchie 1987; Palmer et al., 1988,
Hammer et al., 1999, Derman and Deans 2000) have reported thyme, clove, cinnamon, bay,
urgano, garlic, ginger and lemon grass to be some of the best bread spectrum candidate for
inhibition of food pathogens and spoilage organism.
A study had been carried out by (Abioye, A.S, 2009) on determining the effect of extract
from spices and method of application on microbial stability and sensory acceptability of
composite cassava-wheat bread. The result revealed that increasing concentration of spice
powder and Oleoresin increases the inhibition of mould growth. Also the addition of spices
improved the flavour, taste, crust colour and crumb colour and the product was accepted
sensory wise but the consumer acceptability has not been done.
Therefore the objective of this present study is to determine the consumer acceptability and
commercial feasibility of Spiced white bread.
3

CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 WHEAT
Wheat (Triticum aestivum) belongs to the genus Triticum and family Graminae. It provides
the world’s largest source of plant food and protein. The protein content and functionality
differ for different wheat types. The flour produced from them is used for different food
purposes. It is common to produce flour from hard wheat and cakes flours from soft wheat
types.
It is harvested at different months of the year in different parts of the world. Various types of
wheat include hard red winter, hard red spring, durum, soft red winter, spring or winter white
wheat, Manitoba, English soft wheat.
It is a temperature crop and thrives well under low temperature thus making its cultivation in
Nigeria restricted to the Sudan Savannah and Sahel Zones (Okoh, 1988).
2.1.1 ORIGINAL AND DISTRIBUTION OF WHEAT
At the beginning of recorded history, wheat was already an established crop whose origin
was unknown (Anon, 1953). There is however some evidence that cultivation of wheat
started about 6000 years ago in the Syria-Palestine area and spread to Egypt , India, Russia,
Turkey and Central Europe from where it spread to other countries and continents. According
to Shellenberger, (1969) and Olugbemi, (1992) countries that produce wheat today include
Russia, Switzerland, the United States of America, Belgium, Canada, Norway, Sweden,
South Africa, Peru, Australia, Argentina, Chile, New Zealand and Nigeria. It is a temperate
crop and thrives well under low temperature thus making its cultivation in Nigeria restricted
4

to Sudan Savannah and Sahel Zones (Okoh, 1998). There are different types of wheat, these
include the hard red spring, hard red spring, hard red winter, durum, soft red and
spring/winter wheat. Others include Manitoba and English soft wheat (Nnenne, 1998)
Wheat grains are ovoid in shape. The wheat is a seed, which is fitted for reproducing the
plant from which it came. The germ is an embryo plant, with a radicle, which can grow into a
root system and a plumule, which can develop into stems, leaves and ears.
2.1.2 COMPOSITION OF WHEAT GRAIN
Like any seed, the wheat kernel is a complex structure with many individual components.
However with respect to processing (i.e., milling) the wheat kernel is divided into three
general anatomical regions. The outer protective layers of the kernel are collectively called
the bran. The bran comprises about 14% of the kernel, by weight, and is high in fiber and ash
(mineral) content. The germ, the embryonic wheat plant, comprises only about 3% of the
kernel. Most of the lipids and many of the essential nutrients in the kernel are concentrated in
the germ. The remaining inner portion of the kernel is the starchy or storage endosperm,
which provides the energy and protein for the developing wheat plant. It is characterized by
its high starch and moderately high protein (i.e., gluten) content.
The endosperm constitutes the major portion of all kernels and is the primary constituent of
flour. Finally a single, highly specialized layer of endosperm cells forms a border between the
starchy endosperm and the bran. This layer, called the aleurone, is usually considered part
of the endosperm, but it is biologically much more active and, subsequently, contains high
enzyme activity. Because of its composition, activity, and location, it can exert a variety of
negative effects on the acceptability of flour. Consequently, it is generally removed as part of
the bran during most flour milling operations; in fact, millers consider the aleurone to be
part of the bran.
5

2.1.3 WHEAT MILLING
Present-day milling processes begin with the cleaning of kernels. Wheat arriving at a mill is
generally mixed with such matter as straw, chaff, pebbles, earth, and seeds of various kinds.
Coarse and fine material is removed by passing the wheat through sieves, but seeds and other
objects that approximate wheat grains in size must be extracted by special means. Cylinders
and disks that have perforations of various sizes not only separate remaining foreign particles
but also segregate wheat kernels by size. Next, the wheat is scoured by being passed through
an emery-lined cylinder. Tempering, a process by which the moisture content is adjusted for
easiest separation of kernel from husk, is the last step in preparing the grain for grinding.
Because of the development of wheat varieties that do not require the heavy friction provided
by millstones, most grinding is done in roller mills. Corrugated rollers gradually reduce
wheat kernels to powder, effecting separation of kernel and husk. Initial rolling takes place in
three to six stages, the last stage of which yields bran, middlings, and flour. Finished flour
consists almost entirely of endosperm, or nutritive tissue. Middlings are composed of
fragments of endosperm, fragments of husk, and husk fragments with adhering particles.
Bran, the broken husk of the grain, is used as feed for livestock and to provide roughage in
some types of breakfast cereals.
Between each of the stages of rolling, and following the final stage, the ground product is
sifted, a process referred to by millers as bolting. Three types of sifters are in common use:
the plansifter, composed of a series of sieves arranged one above another; the reel, covered
with silk bolting cloth or wire of a gauge that retains middling; and the centrifugal, an
adaptation of the reel equipped with beaters that hurl the product the length of the reel.
6

The finest grades of flour are obtained from the middlings that are left over from the bolting
process. The flour is extracted by a process called purification. A purifying machine is
usually a sieve through which a stream of air is passed, separating the flour particles by
passage through the meshes of the sieve and by flotation in air.
The grades of flour removed at successive stages of the milling process vary widely. For
commercial purposes the milling grades are blended to produce standard grades or special
commercial brand.
2.1.4 NUTRITIONAL VALUE OF WHEAT
Flour contains from 65 to 70 percent starch, but it’s most important nutrient value lies in its 9
to 14 percent protein content. Gliadin and gluten are the principal proteins, constituting
approximately 80 percent of the gluten. Cellulose, fats, and sugar total less than 4 percent.
ENDOSPERM: The inner part of the wheat kernel (about 83% of the kernel), consists
mostly of starch and is the source of white flour. Of the nutrients in the whole kernel, the
endosperm only contains about 43% of the pantothenic acid, 32% of the riboflavin,
12% of the niacin, 6% of the pyridoxine, 3% of the thiamine, and 70-75% of the protein
BRAN: Of the nutrients in the whole kernel, the bran (in addition to vital unabsorbable
fiber or roughage) contains about: 86% of the niacin, 73% of the pyridoxine, 50% of the
pantothenic acid, 42% of the riboflavin, 33% of the thiamine, and 19% of the protein
GERM: Of the nutrients in the whole kernel, the germ contains about: 64% of the thiamine,
26% of the riboflavin, 21% of the pyridoxine, 7% of the pantothenic acid, 2% of the niacin,
and 8% of the protein.
7

WHEAT GRAIN
CLEANING
CONDITION TO ABOUT 17% MOISTURE BY SOAKING IN WATER
PASS THROUGH ROLLER
SIEVE (TO REMOVE BRAN FLAKE AND GERM)
PASS THROUGH ROLLER AND SIEVES
WHEAT FLOUR
FIGURE 1: FLOW CHART FOR THE PRODUCTION OF WHEAT FLOUR
Source: Ihekoronye and Ngoddy (1985).
8

2.2 Botany and Classification of Cassava
The origins of cassava (Manihot esculenta) have long been obscure but it is believed to have
originated to Brazil and Paraguay. It is grown in the tropical and subtropical area of the world
and the most important staple food which has the ability to grow on marginal lands where
cereals and other crops do not grow well. It is a perennial structure with edible root; it
belongs to the family Euphorbracea (Onwueme, 1978). The edible parts are the tuberous root
and leaves. The tuber (root) is somewhat dark brown in colour and grows up to 2 feet long.
Cassava is ranked the sixth most important source of calories in human diet and can tolerate
drought and grow well in low nutrient soils. The world output of cassava in 1998 was 162
million tones, out of which Africa produce 88 million tones making her the world leader in
cassava. The other 4 major cassava production countries are Brazil, Thailand, Zaire and
Indonesia (FAO, 1999).
Cassava thrives better in poor soils than any other major food plant. As a result, fertilization
is rarely necessary. However, planting cuttings on well drained solid with adequate organic
matter can increase yields. Cassava is a heat loving plant that requires a minimum temperate
of 80 o F to grow. Since many cultivars are drought resistant, cassava can survive even during
the dry season when the soil moisture is low, but humidity is high.
2.2.1 Processing of cassava
The shelf life of cassava is for some few days. Removing the leaves two weeks before harvest
lengthens the shelf life to two weeks. Dipping the roots in paraffin or wax or storing them in
plastic bags reduces the incidence of vascular streaking and extends the shelf life to three or
9

four weeks. Roots can be peeled and frozen. Traditional methods include packing the roots in
moist mulch to extend shelf life.
The flour can be used for baking breads. Dried roots can be milled into flour. Typically,
cassava flour may be used as partial substitute for wheat flour in making bread. Bread made
wholly from cassava has been marketed in USA to meet the needs of people with allergies to
wheat flour. The fresh cassava roots can be sliced thinly and deep fried to make a product
similar to potato chips. They can be cut into larger spear-like pieces and processed into
product similar to French fries. Roots can be peeled, grated and washed with water to extract
the starch, which can be used to make breads, crackers and pasta. The unpeeled cassava roots
can be grated and dried for use as animal feed. The leaves add protein to animal feed.
Industrial uses where cassava is used in the processing procedures or manufacture of products
include papermaking, textiles, adhesives, high fructose syrup and alcohol.
2.2.2 High quality cassava flour
High quality cassava flour is simple unfermented cassava flour. It can be used in the
production of noodles, biscuits, and snacks food. Industrial user of cassava flour by
substituting cassava flour for wheat in Nigeria has been due to economic factor. As long as
wheat was readily available at low cost, it remained the favoured raw materials for bakery in
Nigeria. The experience gained in during the period when importation of cereals was ban
between1987 and 1990 has led food manufacturers to more readily cassava flour as cheaper
alternative to wheat flour if the processor can provide the necessary quality.
10

Harvest/sorting of cassava roots
Peel and wash
Grate
Mechanical grater
Dewater (screw and hydraulic press)
Pulverize
Sundry in a thin layer
Mill finely
Cassava flour
Package
Figure 2: Flow chart for the Production of High quality cassava flour in Nigeria.
Source: Onabolu et al., 1998
11

2.3 Spices
Spices are one or other of various strongly flavoured aromatic substances of vegetable origin
obtained from tropical plants, particularly dried roots, seeds, buds, berries, fruits and bark.
Spices, aromatic flavorings made from parts of plants. They are valued not only for their
flavouring agent but also for other preparation like stimulation of appetite by increasing
salvation carminative action and preservation and antioxidant action with some food
The term spice is usually applied to pungent plant products, especially plants native to
tropical Asia and the Moluccas, or Spice Islands, of Indonesia. It frequently also includes
herbs, which are the fragrant leaves of herbaceous plants, many of which are native to
temperate regions. With few exceptions, the spices and herbs known today were being used
early in human history.
The discovery of many spices probably predates the earliest civilizations, when primitive
humans were attracted to the aromatic effects produced by what are now called essential oils,
which are found in various plant parts
Besides their long use in preserving foods and enhancing food flavour, spices and herbs
played important, sometimes magical, roles in medicine. Before the advent of industrially
prepared medicines, herbal remedies were commonly prescribed and were often effective, as
some practitioners are now rediscovering.
2.3.1 Nature of spices
The great varieties of herb and spice flavors are produced from nearly all parts of plants, from
the leaves to the roots. Among those producing fragrant leaves are basil, rosemary, sage,
12

savoury, tarragon, and thyme, all of which are small annual or perennial plants. Bayleaf, or
sweet laurel, used to flavour meats, sauces, and vinegars, comes from a shrub or tree.
Spices have been classified into various ways depending on their agronomic, morphological
or chemical grounds.
A. (i) Tru as tropical spices: Pepper, ginger, capsicum, turmeric.
(ii) Spicy seed: Mustard, celery, fennel, and coriander
(iii) Herbs: Sage rosemary mint marjoram
(iv) Aromatic vegetable: Onion garlic, Chives
B. (i) Major spices: capsicum, pepper, and ginger, formelic cardoman.
(ii) Tree spices: Cinnamons, cassia, cloves, Pimento, nut may, mace, star anise.
(iii) -Umbelliferous fruit: Aniseed, caraway, celery, commander, cumin and dill
fennel.
-Other seed: Mustard fenugreek.
-Coloured spices: Paprika Saffron, safflower.
(iv) Leafy spice: sweet bay, rosemary, sage dime, marjoram, oregano savoury,
basilterragon, parsley and mind.
C. (i) Pungent spices: capsicum, pepper, ginger.
(ii) Aromatic fruits and seeds: Nutmeg, Cardoman, Fenugreek.
(iii) Umbelliferous fruit: Arised caraway, Cumin.
(iv) Aromatic banles: Cinnamon and Cassia
(v) Phenolic spices: Cloves, Primento
(vi) Coloured spices: Paprika, Saffron, Turmeric.
Spices have been found to posses preservatives antioxidant, antimicrobial and flavouring
properties (Parry, 1969). When natural product was from plant origin, it is considered as
13

spices while when natural product is from plant of temperate climates, it is considered as herb
(Aurand et al., 1987).
2.3.2 Forms of Spices
Products range from whole and ground spices in many different granulations to extractives
such as essential oils, oleoresins, liquid and dry soluble, spray-dried or encapsulated flavour
and an infinite variety of bland of these products.
Each spice form is prepared by different method. The choice of form of spice to be used is
based on the product to be seasoned, the physical and chemical characteristics of each form
and other factors such as cost and label declaration (Williams and Brown, 1987).
2.4 GINGER
Ginger, an herbaceous perennial Zingiber officinale Roscoe belonging to the family
Zingiberaceae is grown commercially in most tropical regions (Pieris, 1982). The plant is
native to tropical South East Asia from where it was later introduced to Jamaica, Africa and
other tropical regions of the world (Pieris, 1982). Several varieties such as Sidda (a local
variety) Chinese, Cochin and Calicut are cultivated in Sri Lanka as a home garden crop, an
intercrop under coconut, coffee, cocoa and betel and a monocrop.
Its complicated, irregular flowers have one fertile stamen and a usually showy labellum,
formed from two or three sterile staminodes. The family is cultivated widely in the tropics for
its showy flowers and useful products, derived mostly from the rhizomes. These products
include the flavoring ginger; East Indian arrowroot, a food starch; and turmeric, an important
ingredient in curry powder.
14

The rhizome, which is valued for its flavour, contains two classes of constituents such as the
essential oils and oleoresins (Balladin et al., 1998). The essential oil consists of monoterpenes
and sesquiterpenes, which contribute to the characteristic flavour of ginger and the more
volatile oleoresin, is responsible for the pungent flavour of ginger, which is also a source of
anti-oxidants (Balachandran, 2005). Essential oil and oleoresin are internationally
commercialized for use in food and pharmaceutical industries. Moreover, ginger is well
known all over the world especially as a remedy for disorders of the gastrointestinal tract
such as constipation, dyspepsia, diarrhoea, nausea and vomiting (Ghayur, 2005). Ginger is
also recommended by the traditional healers in South Asia for use in cardiopathy, high blood
pressure and palpitations and also as a vasodilator (Ghayur, 2005)
2.4.1 Ginger oleoresin
Ginger oleoresin can be extracted from ginger roots using suitable solvent like acetone,
alcohol or ethylene dichloride and subsequent removal of solvent gives a pleasant smelling
dark brown, viscous liquid. This liquid contains both the essential oil responsible for the
aroma of ginger and ginger oil responsible for its pungency.
Commercial dried ginger has been reported to contain oleoresins in the yields of 3.5 -10 %
(Purseglove, 1981), and the pungent principle accounting to 25 % of the oleoresins. The rhizome,
which is valued for its flavour, contains two classes of constituents such as the essential oils and
oleoresins (Balladin et al., 1998). The essential oil consists of monoterpenes and sesquiterpenes,
which contribute to the characteristic flavour of ginger and the more volatile oleoresin, is responsible
for the pungent flavour of ginger, which is also a source of anti-oxidants (Balachandran, 2005).
Beside ginger oil, ginger oleoresin contains resins, fat carbohydrate and colouring matter (Connel,
1970). For extraction, the dried rhizomes or chips are ground to a coarse powder (30-40 mesh) and
15

extracted with a suitable solvent like acetone or ethylene dichloride, using cold percolation method
(Lewis et al., 1972). The quality of oleoresin obtain using acetone is better than from alcohol.
2.4.2 Uses
Ginger oleoresin is used in the flavouring of all kinds of meat products, pickles, and
chutneys. It is used in baked foods such as bread, biscuit and cakes.
2.5 BREAD
It is universal food products that provide carbohydrate (starches) which are important sources
of energy. An excellent source of vitamins, protein, and carbohydrates, bread has been an
essential element of human diets for centuries in all regions.
It is a staple food prepared by cooking dough of flour and water and possibly more
ingredients. Bread is fundamental formed gluten (Kent, 1983) and it is made by baking dough
which has wheat flour, water, yeast and salt as its main ingredient, other ingredients include
fat, sugar, cassava flour or other cereals, vitamins, milk an gluten content cause a low level of
blood cholesterol to be associated with its consumption. As a result of these advantage, bread
is widely used as a snacks, part of the course meal for breakfast.
2.5.1 Function of bread baking ingredient
2.5.1.1 Fats or shortenings
Fats such as butter, vegetable oils, lard, or that contained in eggs affects the development of
gluten in breads by coating and lubricating the individual strands of protein and also helping
hold the structure together. If too much fat is included in bread dough, the lubrication effect
will cause the protein structures to divide. A fat content of approximately 3% by weight is the
concentration that will produce the greatest leavening action. In addition to their effects on
16

leavening, fats also serve to tenderize the breads they are used in and also help to keep the
bread fresh longer after baking.
2.5.1.2 Yeast
Yeast is a leavening agent added to have desirable dough.
Most leavened breads are made with yeast, a microscopic organism that feeds on
carbohydrates in flour, converting them into alcohol and carbon dioxide in a process called
fermentation. Breads made with yeast must be allowed time to rise before baking
2.5.3. Sugar
Sugar is broken down by the yeast to form CO 2 . It gives a slightly sweet taste desired in the
product. It contributes to the browning of the crust of the product when baked. It reduces the
strength of gluten and creates certain textural effects such as hardness.
2.5.4. Salt
Salt acts to improve the flavour, texture and colour of the bread. It stabilizes yeast
development and toughens the dough, which results in improvement in texture. The gluten
structure is strengthened and prevented from baking during fermentation.
2.5.4. Water
This helps to develop gluten, dissolve sugar and causes chemical leavening compounds to
start a reaction. It helps the yeast growth during heating and promotes the gelatinization of
starch (Maud, 1990).
17

2.5.5. Bread improvers
Bread improvers are frequently used in the production of commercial breads to reduce the
time that the bread takes to rise, and to improve the texture and volume of bread. Chemical
substances commonly used as bread improvers include ascorbic acid, hydrochloride, sodium
metabisulfate, ammonium chloride, various phosphates, amylase, and protease.
18

CHAPTER THREE
3.0 MATERIALS AND METHOD.
3.1 Raw Materials
The raw materials used include Wheat flour (Nigerian Eagle Flour mills, Ibadan), Shortening
(Simas Margarine PT Initiboga. Jakarta, Indoresra), Salt, Sugar (Dangote, Nig. Ltd), EDC
2000 (Alensinloye market in Ibadan), Ginger (Kuto market, Abeokuta). N-Hexane, baking
pans and other apparatus (Dept. of Food science and Technology, UNAAB).
Apparatus and Equipments used:
Pipette, Measuring cylinder, Knife, Milling machine, Soxhlet apparatus, tray, bowl, Mixer,
kneading machine, oven.
3.2 METHODS
3.2.1 Preparation of oleoresin from ginger
Soxhlet method of extraction was used to obtain the oleoresin from milled ginger spice.
Fresh ginger root was washed, peeled and sliced into small pieces. It was dried in the Cabinet
drier to reduce the moisture content to the minimum; thereafter the dried ginger was milled
into powder and packed into thimbles.
The extraction thimble was lightly plugged with cotton wool. The thimble was fitted to the
extractor which consist of random bottom flask and a influx condenser all placed in electric
heater 500 ml solvent (N-hexane) was then poured into the extraction via the thimble until it
19

siphon over, more solvents were added until the barrel of extractor was half full, the
condenser was fixed and all joints were tightly fixed. The source of heat was adjusted to
ensure that the solvent boils gently. The whole process too 6 hours and the procedure was
repeated 4 times with new samples of milled spices. The oleoresin obtained was kept in a
cool dry place until it was used.
20

Ginger roots
Sorting and Grading
Peeling and Slicing (ginger)
Drying
Milling
Powder
Soxhlet extraction with N-hexane
Oleoresin
Fig 1: Flow Chart for the extraction of ginger oleoresin (Adesanya, 2005)
21

3.2.2 Production of bread
All ingredients were weighed using manual scale. The mixing was done manually for 15
minutes prior kneading which was done with a kneading machine adding very little amount
of flour to prevent sticking. The proofing was done at ambient temperature for 2 hours.
Thereafter, the dough was divided into pieces of 0.3 g each moulded into a cylindrical shape
and placed in an already oiled baking pan.
22

Table 1: DOUGH RECIPE USED
MATERIAL
COMPOSITION
Wheat flour 90 %
Cassava flour 10 %
Sugar 3 %
Salt 1 %
Yeast 1 %
Water 5 %
EDC 0.3 %
Ginger oleoresin
500 ppm
23

Raw materials
Recipe preparation/measurement
Mixing (15mins)
Kneading
Moulding
Panning
Proofing (32ºC, 90 mins)
Baking (180ºC, 40 mins)
Cooling
Packaging
Fig 2: Flow chart for bread production (Adesanya, 2005)
24

3.2.3 Consumer Survey
Bread samples were presented to consumers in some part of Abeokuta, Ogun State (Camp,
Obantoko, Fajol, Adatan and Ijaiye) for evaluation within 12 hours after baking.
A total of 200 consumers were approached randomly. The study was done in two parts. The
first part investigated on the socioeconomic characteristics and bread consumption pattern of
the consumers using a structured questionnaire (Appendix I). In the second part, the
consumers were requested to evaluate the bread samples in terms of appearance, taste, texture
and overall liking using a nine-point hedonic scale (like extremely to dislike extremely).
Consumers were also asked about their purchase intent (Appendix II).
3.2.4 Data Analysis
The data generated were analyzed using descriptive statistical methods. The software used is
SPSS version 15.0
25

CHAPTER FOUR
4.0 RESULTS AND DISCUSSIONS
4.1 Socioeconomic status of bread consumers interviewed
The summary of the socioeconomic data of the consumers that participated in the sensory
acceptability test is shown in Table 1.
The respondents randomly selected were mostly between 20 and 30 years of age with 51.5 %
being male. About 57% of the consumers were single. Over 40 % of these earn more than
N20, 000 per month. Majority 67.5 % of the consumers had attained a tertiary level of
education while very few 18% had lower than Secondary School Educational qualification. It
can be deduced that bread is mostly eaten among youths between 20 years to 30 years of age
earning N5, 000 to above N20, 000 per month.
4.2 Occupation of Respondent
The data on occupational involvement of the respondent are shown in Table 2. Majority 43 %
of the consumers are self employed. The remaining is either public servant 25%, traders 24%,
Artisan 7%. About 48.5% of them work for 6-10 hours per day. About 54.5% of the jobs of
the respondents are sedentary in nature.
26

Table 2: Socio-economic status of consumers (N=200)
FACTORS GROUP FREQUENCY PERCENT
Age (yrs) 20-30 126 63.0
31-40 43 21.5
41-50 20 10.0
>50 11 5.5
Total 200 100.0
Sex Male
Female
103
97
51.5
48.5
Total 200 100.0
Marital Status Single
Married
114
85
57.0
42.5
Total 199 99.5
Monthly Income 20000 29 14.5
Total 200 100.0
Educational Informal 23 11.5
qualification Primary 13 6.5
Secondary 28 14.0
Tertiary 135 67.5
Total 199 99.5
27

Table 3: Occupation of consumers
ITEM FREQUENCY PERCENT
Occupation:
Public servant 50 25.0
Trading 48 24.0
Artisan 14 7.0
Self employment 86 43.0
Total 198 99.0
Working hour:
10 25 12.5
Total 197 98.5
Occupational type:
Sedentary 109 54.5
Mobile 87 43.5
Total 196 98.0
28

4.3 Bread Purchase Pattern
Table 3 shows the purchase pattern of bread among the consumers interviewed. Bread
purchase less than once a week is about 11.5% while about 20.5% purchase bread once in a
week. 27 % purchase bread twice a week and 49.5% of the respondent buy bread from shops.
The result shows that most respondent buy bread everyday.
4.4 Consumption pattern of bread
Table 4 shows the bread consumption pattern among the study population. Majority 51% of
the respondents eat bread at home. 40% consumes bread 1-2times a week while 19.5%
consumes bread 3-4 times a week. Most of the consumers 67.5% do not keep bread before
eating but about 31.5% keeps bread between 1-3 days before consumption. About 85.5% of
the respondent would naturally consume spiced, also 60.5 % shows interest in bread made
with two or more flour. Bread eaten in Nigeria is mainly made of wheat but when this study
was carried out, respondents were ready to buy bread made with 2 flours. This can also be
seen in the sensory acceptability were over 93 % of the respondent like the spiced bread.
Majority of the respondent 51 % eats their bread at home and this can be related to the nature
of their jobs since about 43 % of the consumers interviewed were self employed. Other
respondents eat their bread either at the restaurant, eatery, food vendor, work place or more
than a place which is due to the kind of the occupation (public servants, traders and artisan)
they are engaged in.
4.5 Sensory acceptability of the product.
The result of the sensory acceptability of spiced composite bread served the consumers is
shown in Table 5. Over 95% of the consumer liked the spiced composite bread in terms of
29

their sensory attributes (appearance, taste and texture). 1.5% neither like nor dislike. On the
overall, the acceptability was rejected by only 0.5% of the population.
4.6 Bread purchase intent
Table 6 indicates the result of bread purchase intent on the respondent. Notably 35% of the
respondents were ready to pay N45-50 per loaf. About 24.5% indicated N50-55 per loaf
while very few 4.5% were ready to pay above N60 per loaf. Majority 90.5% of the
respondent were willing to patronize the spiced composite bread while very few 8% were not
willing.
30

Table 4: Bread Purchase Intent
ITEM FREQUENCY PERCENT
Frequency of bread
purchased per week:
Less than once a week 23 11.5
Once a week 41 20.5
Twice a week 54 27.0
Three times a week 32 16.0
More than three times a
week
49 24.5
Total 199 99.5
Where bread is bought:
Bakery 25 12.5
Shop 99 49.5
Cattery - -
Hawker 19 9.5
More than a place 57 28.5
Total 200 100.0
Frequency of bread
consumption:
Once a day 43 21.5
More than once a day 13 6.5
1-2 times a week 80 40.0
3-4 times a week 39 19.5
5-6 times a week 25 12.5
Total 200 100.0
31

Table 5: Bread consumption pattern
ITEM FREQUENCY PERCENT
Where bread is eaten:
At home 102 51.0
Eatery 7 3.5
Restaurant 6 3.0
Food vendor 3 1.5
Work place 17 8.5
More than one place 66 33.0
Total 198 99.0
Keep before eating:
Yes 63 31.5
No 135 67.5
Total 198 99.0
How long:
1 day 40 20.0
2 days 19 9.5
3 days 4 2.0
Total 63 31.5
Acceptance of spiced bread:
Accepted 171 85.5
Rejected 29 14.5
Total 200 100.0
Acceptance of bread made with
two or more flours:
Accepted 121 60.5
Rejected 69 34.5
Total 190 95.0
32

Table 6: Sensory perception of spiced composite bread by consumers
expressed as percentage of total response
Hedonic scale Appearance Taste Texture Overall liking
Like extremely 39.0 33.5 33.0 34.5
Like very much 28.5 37.5 38.0 34.1
Like moderately 27.0 27.5 23.5 26.5
Neither like nor dislike 4.0 1.5 2.5 1.5
Dislike moderately 1.0 0.5 2.5 0.5
Dislike very much - - - -
Dislike extremely - - - -
33

Table 7: Purchase Intent for Composite bread
ITEM FREQUENCY PERCENT
Price ready to pay (N):
60 9 4.5
Total 195 97.5
Patronage:
Yes 181 90.5
No 16 8.0
Total 197 98.5
34

CHAPTER FIVE
5.0 CONCLUSION
From the study conducted, 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

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39

Appendix I
QUESTIONNAIRE ON CONSUMER ACCEPTABILITY OF A BREAD
SAMPLE
Dear Sir/Ma,
We would like to receive your comment about the acceptability of the pan bread sample
presented to you by answering the questions below.
1. Please rate your acceptability of the bread sample in terms of the stated attributes
SENSORY ATTRIBUTE
Hedonic Scale Appearance Taste Texture Overall liking
Like extremely
Like very much
Like moderately
Neither like nor dislike
Dislike moderately
Dislike extremely
Dislike very much
2. Would you normally buy this bread for consumption? Yes No
3. If yes to Q2, how much would you normally be ready to pay for the bread?
Less than N40
N 40-45
N 45-50
N 50-55
N 55-60
Greater than N60
40

Survey of People’s Perspective on Consumption of Spiced Bread.
Department of Food Science and Technology,
University of Agriculture Abeokuta,
Ogun State.
…………………………………………………………………………………………..
Dear Respondent,
This questionnaire was designed to find out the opinions of consumers on the
consumption of spiced bread. Your response will be very useful in determining ways of
improving shelf life of bread.
All personal information supplied will be kept confidentially.
Thanks for your cooperation.
…………………………………………………………………………………………..
Please indicate your response by ticking the options that best describe your response to
the following questions.
SECTION A: PERSONAL INFORMATION
Age (yrs): 20-30 31-40 41-50 above 50
Sex: Male Female
Marital Status: Single Married
Educational Qualification: Informal Primary Secondary Tertiary
Occupation: Public Servant Trading Artisan Self-employed
Number of hours worked per day: < 6 6-10 > 10
Occupation type: Sedentary Mobile
Monthly Income: Less than N5000 N5000 - N10000
N10000 - N 20000
above N20000
41

Appendix II
SECTION B: MISCELLANEOUS QUESTIONS
1. Consider the list of foods below. Which of these are you familiar with?
Pupuru Tapioca Gari Lafun
Cassada Bread Fufu Boiled cassava
2. Please indicate the one you have ever consumed.
Pupuru Tapioca Gari Lafun
Cassada Bread Fufu Boiled cassava
3. How often do you buy bread?
Less than once a week Once a week Twice a week
Three times a week
more than three times a week
4. How often do you eat bread?
Once a day More than once a day 1-2 times a week
3-4 times a week 5-6 times a week.
5. Do you bake bread or have you ever baked bread at home? Yes N o
6. Are you concerned about nutritional quality of bread? Yes No
7. Are you concerned about the shelf life of bread? Yes No
8. Do you keep your bread before eating? Yes No
9. How long do you keep your bread before eating? 1 day 2 days 3 days
10. In making bread, if a spice is used as preservative, I will consider it
Acceptable
Not good enough, so I will pay less will not buy
Adulterated, so I will pay less will not buy
More nutritious I will pay more I am in different
42

As only providing variety, so I will pay more Am in different
11. Would you like to patronize bread made with mixture of two or more flours?
Yes
No
12. How do you decide if your bread is no longer edible?
Appearance (mould, colour)
Texture (too hard)
Length of storage
Odour
Other (nutrition, label)
13. Where do you buy your bread from?
Bakery
Shop
Cattery
Hawker
More than a place
14. Where do you eat your bread?
At home
Eatery
Restaurant
Food vendor
Work place
More than one place
15. Which other samples do you prefer to bread? Rice Yam
Amala Eba Semovita Fufu Iyan
State others…………………………………
General comment...............................................................................................................
43