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

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CHAPTER TWO<br />

2.0 LITERATURE REVIEW<br />

2.1 WHEAT<br />

Wheat (Triticum aestivum) belongs to the genus Triticum and family Graminae. It provides<br />

the world’s largest source <strong>of</strong> plant food and protein. <strong>The</strong> protein content and functionality<br />

differ for different wheat types. <strong>The</strong> flour produced from them is used for different food<br />

purposes. It is common to produce flour from hard wheat and cakes flours from s<strong>of</strong>t wheat<br />

types.<br />

It is harvested at different months <strong>of</strong> the year in different parts <strong>of</strong> the world. Various types <strong>of</strong><br />

wheat include hard red winter, hard red spring, durum, s<strong>of</strong>t red winter, spring or winter white<br />

wheat, Manitoba, English s<strong>of</strong>t wheat.<br />

It is a temperature crop and thrives well under low temperature thus making its cultivation in<br />

Nigeria restricted to the Sudan Savannah and Sahel Zones (Okoh, 1988).<br />

2.1.1 ORIGINAL AND DISTRIBUTION OF WHEAT<br />

At the beginning <strong>of</strong> recorded history, wheat was already an established crop whose origin<br />

was unknown (Anon, 1953). <strong>The</strong>re is however some evidence that cultivation <strong>of</strong> wheat<br />

started about 6000 years ago in the Syria-Palestine area and spread to Egypt , India, Russia,<br />

Turkey and Central Europe from where it spread to other countries and continents. According<br />

to Shellenberger, (1969) and Olugbemi, (1992) countries that produce wheat today include<br />

Russia, Switzerland, the United States <strong>of</strong> America, Belgium, Canada, Norway, Sweden,<br />

South Africa, Peru, Australia, Argentina, Chile, New Zealand and Nigeria. It is a temperate<br />

crop and thrives well under low temperature thus making its cultivation in Nigeria restricted<br />

4

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