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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 20, No. 5, 2020, pp. 16509-16521
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Bioline Code: nd20086
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 20, No. 5, 2020, pp. 16509-16521
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BREAD CONSUMPTION PATTERN AND THE POTENTIAL OF ORANGE-FLESHED SWEETPOTATO-COMPOSITE BREAD IN GHANA
Atuna, RA; Sam, FE; Ackah, S & Amagloh, FK
Abstract
Bread is consumed by most Ghanaians. Wheat flour and refined sugar are the main raw
materials in bread making. These key raw materials are imported, thereby causing the
local currency to consistently lose value. Therefore, developing bread recipes with
locally available raw materials such as root and tuber crops is of the essence. The study
assessed bread consumption patterns in Ghana; potential consumer preference for
orange-fleshed sweetpotato (OFSP) puree-wheat flour composite bread; consumers’
willingness to buy and bakers’ willingness to bake this composite bread. Cross-sectional
surveys were conducted in four regions of Ghana: Accra, Ashanti, Northern, and Upper
East regions; data were collected using a semi-structured questionnaire. Consumers (n =
651) and bakers (n = 77) were randomly selected to participate in the study. Data were
analyzed using descriptive scores procedure in IBM Statistical Package for the Social
Sciences version 20. Almost all the consumer-respondents (96.50%; n = 628) indicated
that they eat bread. Based on the frequency of bread consumption, 54% of respondents
consumed bread daily, 18% once a week and 28% twice or more per week. The preferred
bread types across the regions were: tea, butter, and “sugar” bread. Respondents across
the regions consumed at least one type of bread with tea bread being the most consumed
in the Upper East (n = 153; 39.30%) and Northern (n = 58; 38%) regions. However,
butter bread was the most consumed in the Greater Accra (n =17; 36%) while consumerrespondents
in the Ashanti region (n = 24; 38.70%) indicated they consume more than
one type. The least consumed bread type across all the regions was composite and bran
(brown) bread types. The consumers’ willingness to buy the OFSP-based bread further
increased by 8.3% when they were informed about the nutritional benefits of OFSPbased
bread. Thus, the OFSP-based wheat flour composite bread could have a higher
potential of being adopted into the Ghanaian community irrespective of regional
demarcation to increase dietary intake of vitamin A. This would contribute to efforts to
find a sustainable way of increasing dietary intake of vitamin A, particularly children in
Ghana.
Keywords
Baker; composite-bread; consumer; Ghana; orange-fleshed sweetpotato; puree; survey; vitamin A
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