Consumer Acceptability of Bread Produced from Alternatives to Wheat Flour for Sale in Hotels and Restaurants

The most suitable flour variety and an acceptable maximum substitution level of wheat flour with those of cassava, maize and millet for bread production in terms of baking and organoleptic properties was determined. High quality flour produced from four varieties (cassava, maize, millet and wheat) was used to make bread. Bread samples were baked from the resulting flour and examined. The products were subjected to sensory analysis for appearance, colour, taste, texture, flavour, crumbliness and overall acceptability, for sale in hotels and restaurants by a panel of 15 consumers using a nine-point hedonic scale. ANOVA and sample mean were used to analyze data. Cassava bread consequently has the most acceptable percentage with respect to samples evaluated when used as an alternative to wheat flour for bread production. The study therefore adjudged cassava flour as the best alternative flour for bread production which can be offered to consumers in hotels and restaurants. However, cassava flour should be fortified in order to meet other basic human nutritional needs.