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.
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NWULU, C (2021). Consumer Acceptability Of Spiced Composite Bread. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/consumer-acceptability-of-spiced-composite-bread-7-2
COLLINS, NWULU. "Consumer Acceptability Of Spiced Composite Bread" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 20 Sep. 2021, https://repository.mouau.edu.ng/work/view/consumer-acceptability-of-spiced-composite-bread-7-2. Accessed 24 Nov. 2024.
COLLINS, NWULU. "Consumer Acceptability Of Spiced Composite Bread". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 20 Sep. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/consumer-acceptability-of-spiced-composite-bread-7-2 >.
COLLINS, NWULU. "Consumer Acceptability Of Spiced Composite Bread" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/consumer-acceptability-of-spiced-composite-bread-7-2