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

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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
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 and 10: ABSTRACT This study was conducted p
Page 11: favourable environment for the deve
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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