Department of Hospitality Management, Takoradi Technical University, Ghana
Review Article
The Use of Prekese in Bread Making
Author(s): Adelaide Spio-Kwofie* and 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 g.. View More»
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