Zeitschrift für Lebensmittel, Ernährung und Bevölkerungsgesundheit Offener Zugang

Abstrakt

The Use of Prekese in Bread Making

Adelaide Spio-Kwofie, Barbara Osman

The study sought to use prekese flour as composite flour in bread production. The objectives were to ascertain whether prekese can be used in the production of bread, evaluate the sensory characteristics of prekese bread and analyze consumers’ level of acceptability of prekese bread. The researcher employed an experimental research design with a sample size of 54 respondents from the Department of Hospitality Management. The study used a questionnaire which was made up of open and close-ended questions to gather data. Microsoft Office Excel 2010 was used to analyze the data. The study concluded that the overall satisfaction of respondents was very high. Furthermore, the product under study was very tasty, smelt good and was highly accepted by the respondents as a developed product for the market. When respondents were asked what recommendation one would give regarding the use of prekese in making bread, most respondents indicated that sample C, which was 75% prekese flour and 25% wheat flour, is the best? The study further recommends that prekese bread should be introduced to the market because consumers would patronize the product.