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3.2.3 Consumer Survey Bread samples were presented to consumers in some part of Abeokuta, Ogun State (Camp, Obantoko, Fajol, Adatan and Ijaiye) for evaluation within 12 hours after baking. A total of 200 consumers were approached randomly. The study was done in two parts. The first part investigated on the socioeconomic characteristics and bread consumption pattern of the consumers using a structured questionnaire (Appendix I). In the second part, the consumers were requested to evaluate the bread samples in terms of appearance, taste, texture and overall liking using a nine-point hedonic scale (like extremely to dislike extremely). Consumers were also asked about their purchase intent (Appendix II). 3.2.4 Data Analysis The data generated were analyzed using descriptive statistical methods. The software used is SPSS version 15.0 25
CHAPTER FOUR 4.0 RESULTS AND DISCUSSIONS 4.1 Socioeconomic status of bread consumers interviewed The summary of the socioeconomic data of the consumers that participated in the sensory acceptability test is shown in Table 1. The respondents randomly selected were mostly between 20 and 30 years of age with 51.5 % being male. About 57% of the consumers were single. Over 40 % of these earn more than N20, 000 per month. Majority 67.5 % of the consumers had attained a tertiary level of education while very few 18% had lower than Secondary School Educational qualification. It can be deduced that bread is mostly eaten among youths between 20 years to 30 years of age earning N5, 000 to above N20, 000 per month. 4.2 Occupation of Respondent The data on occupational involvement of the respondent are shown in Table 2. Majority 43 % of the consumers are self employed. The remaining is either public servant 25%, traders 24%, Artisan 7%. About 48.5% of them work for 6-10 hours per day. About 54.5% of the jobs of the respondents are sedentary in nature. 26
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 and 32: 3.2.2 Production of bread All ingre
Page 33: Raw materials Recipe preparation/me
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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