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

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Table 6: Sensory perception of spiced composite bread by consumers expressed as percentage of total response Hedonic scale Appearance Taste Texture Overall liking Like extremely 39.0 33.5 33.0 34.5 Like very much 28.5 37.5 38.0 34.1 Like moderately 27.0 27.5 23.5 26.5 Neither like nor dislike 4.0 1.5 2.5 1.5 Dislike moderately 1.0 0.5 2.5 0.5 Dislike very much - - - - Dislike extremely - - - - 33
Table 7: Purchase Intent for Composite bread ITEM FREQUENCY PERCENT Price ready to pay (N): 60 9 4.5 Total 195 97.5 Patronage: Yes 181 90.5 No 16 8.0 Total 197 98.5 34
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 and 38: Table 3: Occupation of consumers IT
Page 39 and 40: their sensory attributes (appearanc
Page 41: Table 5: Bread consumption pattern
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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