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

More documents

Recommendations

Info

Table 1: DOUGH RECIPE USED MATERIAL COMPOSITION Wheat flour 90 % Cassava flour 10 % Sugar 3 % Salt 1 % Yeast 1 % Water 5 % EDC 0.3 % Ginger oleoresin 500 ppm 23
Raw materials Recipe preparation/measurement Mixing (15mins) Kneading Moulding Panning Pro<strong>of</strong>ing (32ºC, 90 mins) Baking (180ºC, 40 mins) Cooling Packaging Fig 2: Flow chart for <strong>bread</strong> production (Adesanya, 2005) 24
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 and 28: 2.5.5. Bread improvers Bread improv
Page 29 and 30: siphon over, more solvents were add
Page 31: 3.2.2 Production of bread All ingre
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 ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?