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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
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 and 12: favourable environment for the deve
Page 13: CHAPTER TWO 2.0 LITERATURE REVIEW 2
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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