| Autor: |
Olayimika, O. M., Oose, M. O., Apantaku, O. S., Adebowale, A. A., Ashimolowo, O. R. |
| Jazyk: |
angličtina |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
International Journal of Applied Agriculture and Apiculture Research; Vol 11, No 1-2 (2015); 146-155 |
| ISSN: |
0331-5428 |
| Popis: |
One of the major reasons for introducing High Quality Cassava Flour (HQCF) inclusion in bread is to reduce its cost of production. The study thus evaluated baker’s willingness to utilize HQCF for bread production in Ogun State. A multi-stage sampling technique was used to elicit information from 187 selected bakers. Results showed that 79.6% of the bakers were male, with a mean age of 39.5 years. The average year of bakery establishment was 10.7 years, with an average bread production period of 5 days per week, mean bread production of 361.0 loaves. Majority, 96.1% of the bakers were willing to utilize HQCF in bread production. In addition, 79.0% of the bakers would accept HQCF if it is readily available and 72.6% were willing to utilize readily mixed HQCF with wheat flour. Pearson Product Moment Correlation revealed a significant relationships (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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