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

More documents

Recommendations

Info

4.3 Bread Purchase Pattern Table 3 shows the purchase pattern of bread among the consumers interviewed. Bread purchase less than once a week is about 11.5% while about 20.5% purchase bread once in a week. 27 % purchase bread twice a week and 49.5% of the respondent buy bread from shops. The result shows that most respondent buy bread everyday. 4.4 Consumption pattern of bread Table 4 shows the bread consumption pattern among the study population. Majority 51% of the respondents eat bread at home. 40% consumes bread 1-2times a week while 19.5% consumes bread 3-4 times a week. Most of the consumers 67.5% do not keep bread before eating but about 31.5% keeps bread between 1-3 days before consumption. About 85.5% of the respondent would naturally consume spiced, also 60.5 % shows interest in bread made with two or more flour. Bread eaten in Nigeria is mainly made of wheat but when this study was carried out, respondents were ready to buy bread made with 2 flours. This can also be seen in the sensory acceptability were over 93 % of the respondent like the spiced bread. Majority of the respondent 51 % eats their bread at home and this can be related to the nature of their jobs since about 43 % of the consumers interviewed were self employed. Other respondents eat their bread either at the restaurant, eatery, food vendor, work place or more than a place which is due to the kind of the occupation (public servants, traders and artisan) they are engaged in. 4.5 Sensory acceptability of the product. The result of the sensory acceptability of spiced composite bread served the consumers is shown in Table 5. Over 95% of the consumer liked the spiced composite bread in terms of 29
their sensory attributes (appearance, taste and texture). 1.5% neither like nor dislike. On the overall, the acceptability was rejected by only 0.5% of the population. 4.6 Bread purchase intent Table 6 indicates the result of bread purchase intent on the respondent. Notably 35% of the respondents were ready to pay N45-50 per loaf. About 24.5% indicated N50-55 per loaf while very few 4.5% were ready to pay above N60 per loaf. Majority 90.5% of the respondent were willing to patronize the spiced composite bread while very few 8% were not willing. 30
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 and 34: Raw materials Recipe preparation/me
Page 35 and 36: CHAPTER FOUR 4.0 RESULTS AND DISCUS
Page 37: Table 3: Occupation of consumers IT
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 ...

Create successful ePaper yourself

Delete template?

Save as template?