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

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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 2
Page 1 and 2: CONSUMER ACCEPTABILITY OF SPICED CO
Page 3 and 4: ACKNOWLEDGEMENT My profound gratitu
Page 5 and 6: 2.1.4 Nutritional value of wheat 7
Page 7 and 8: LIST OF TABLES Tables Page 1. Dough
Page 9: ABSTRACT This study was conducted p
Page 13 and 14: CHAPTER TWO 2.0 LITERATURE REVIEW 2
Page 15 and 16: 2.1.3 WHEAT MILLING Present-day mil
Page 17 and 18: WHEAT GRAIN CLEANING CONDITION TO A
Page 19 and 20: four weeks. Roots can be peeled and
Page 21 and 22: 2.3 Spices Spices are one or other
Page 23 and 24: spices while when natural product i
Page 25 and 26: extracted with a suitable solvent l
Page 27 and 28: 2.5.5. Bread improvers Bread improv
Page 29 and 30: siphon over, more solvents were add
Page 31 and 32: 3.2.2 Production of bread All ingre
Page 33 and 34: Raw materials Recipe preparation/me
Page 35 and 36: CHAPTER FOUR 4.0 RESULTS AND DISCUS
Page 37 and 38: Table 3: Occupation of consumers IT
Page 39 and 40: their sensory attributes (appearanc
Page 41 and 42: Table 5: Bread consumption pattern
Page 43 and 44: Table 7: Purchase Intent for Compos
Page 45 and 46: REFERENCES Abdi, H (2007): Some new
Page 47 and 48: Ihekooronye, A.I and Ngoddy, P.O. (
Page 49 and 50: Appendix I QUESTIONNAIRE ON CONSUME
Page 51 and 52: Appendix II SECTION B: MISCELLANEOU

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