Sensory Attributes and Consumer Acceptance of Cocoa Powder Supplemented Bread in Nigeria

As a means of increasing the local consumption of cocoa in the major cocoa producing countries located within the West African sub-region, the sensory attributes and consumer acceptance of cocoa powder supplemented bread recipes were studied in Nigeria. The wheat flour portion of the control bread recipe was supplemented with cocoa powder at 0-5% levels. Repeated organoleptic trials indicated that the 2% cocoa powder level was the most acceptable. It was rated better than the control and other samples for colour, flavour, puffiness and overall acceptability. It also exhibited a longer shelf life than the control. The respondents on consumer acceptability of the cocoa bread 72% of respondents to consumer acceptability survey of cocoa bread preferred it to other loaves in town. Following media outreaches by CRIN, the cocoa bread is now being commercially produced by some institutions in Nigeria.