Consumer Acceptability Of Spiced Composite Bread

ABSTRACT

The study evaluate the consumer acceptability of spiced composite bread prepared with High quality Cassava Flour (HQCF) and wheat flour in the formulations 1000%, 90%,10%,80%,20%,and 70%: 30%, spiced with Ginger oleoresin. The bread samples were evaluated in terms of appearance, taste, texture and overall liking by 20 panelists using nine points Hedonic scale. Over 85% of the panelists rated sensory attributed above average acceptability. The proximate composition of the product including protein ranging from 7.60% to 9.5%, carbohydrate 43.13% to 55.68%, Fat 1.78% to 6.52%, Fibre 1.79% to 1.94%, Ash 4.09% to 4.862% and moisture content ranges from 3.92% to 35.80% was also determined whereas the microbial analysis shows the inhibitory action of the ginger extract which improved the shelf life of the bread.