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

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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
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 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: 2.5.5. Bread improvers Bread improv
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

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

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