Production and commercialization of sorit bread in Nigeria

Abstract

In this study, the production, commercialization and consumer acceptability of sorit bread in Nigeria are discussed. To reduce the dependency on imported wheat due to its high cost, sorit bread is developed from a composite of soybean, rice and wheat flour. The study employed research and development, market analysis and sensory evaluation techniques in determining the production, commercialization and consumer acceptability of the product respectively. The genesis of sorit bread lies in extensive research aimed at creating a bread product that not only appeals to the palate but also addresses nutritional deficiencies common in conventional bread. The recipe for sorit bread is a fine balance of tradition and innovation. The key ingredients included wheat flour, local rice flour, and soybean flour in a 70:15:15 ratio, respectively. Port Harcourt City was used as a target market with a population of over three million people with a high need for healthier food. The result of the sensory evaluation and general acceptability of the bread showed that sorit bread will be acceptable by consumers with a result of 7.40±0.40 (like moderately) for colour; 6.80±0.37 (like moderately) for texture; 7.80±0.20 (like very much) for texture; 6.40±0.25 (like slightly) for smell and 7.20±0.20 (like moderately) for overall acceptability.