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

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CHAPTER THREE 3.0 Materials and Method. 19 3.1 Raw Materials 19 3.2 Methods 19 3.2.1 Preparation of oleoresin from ginger 19 3.2.2 Production of bread 22 3.2.3 Consumer Survey 25 3.2.4 Data Analysis 25 CHAPTER FOUR 4.0 Result and discussion 26 4.1 Socioeconomic status of bread consumers interviewed 26 4.2 Occupation of Respondent 26 4.3 Bread Purchase Pattern 29 4.4 Consumption pattern of bread 29 4.5 Sensory acceptability of the product. 29 4.6 Bread purchase intent 30 CHAPTER FIVE 5.0 Conclusion 35 5.1 Recommendation 35 REFERENCES 36 vi
LIST OF TABLES Tables Page 1. Dough recipe used 23 2. Socio-economic status of consumers 27 3. Occupation of consumers 28 4. Bread Purchase Intent 31 5. Bread consumption pattern 32 6. Sensory perception of spiced composite bread by consumers expressed as percentage of total response 33 7. Purchase Intent for Composite bread 34 vii
Page 1 and 2: CONSUMER ACCEPTABILITY OF SPICED CO
Page 3 and 4: ACKNOWLEDGEMENT My profound gratitu
Page 5: 2.1.4 Nutritional value of wheat 7
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 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

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