Development and Evaluation of the acceptability of coconut composite ginger bread on the Ghanaian market

Adansi J, Yamga, L. T.

Abstract


Bread made with wheat flour is an important part of the diet of many in the world. A substantial amount of wheat flour imported from Europe is used in bakeries. However, refined wheat flour is not a good source of dietary fiber. Therefore, partial substitution of wheat by other locally available raw materials in the bakery can be undertaken in order to improve the nutritional value of bread. Coconut flour was used as an alternative to wheat flour because of its unique and excellent flavour, rich in fiber, vitamins, and minerals The research used coconut flour as a composite in ingredient into wheat flour, in ginger bread making to increase the consumption level of coconut and the varieties of breads in the market in Bolgatanga. A primary source of data collection was used for this research work. Structured questionnaire and simple random sampling techniques were used to obtain 60 respondents from bread sellers and consumers in Bolgatanga Municipality. From the results it was obvious that the consumers were very much satisfied with the taste, texture, colour, aroma and the after taste of the coconut flour bread produced. The study revealed that consumers and sellers were content with the overall product and is ready to buy or recommend it for commercial, retail and domestic consumption. Finally, the sellers and the consumers preferred 70% coconut flour and 30% wheat flour composite ginger bread. Based on the results it was recommended that small improvement to make on the texture and be produced in commercial quantity for mass consumption and people should support and promotion of the usage of coconut since it is nutritionally beneficial to the human.


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