DETERMINANTS OF BAKERS’ ACCEPTABILITY OF WHEAT-CASSAVA FLOUR FOR BREAD PRODUCTION IN NIGERIA

Abstract

Bread is a major staple food in Nigeria with rising costs occasioned by the increasing cost of importation of wheat. The Federal Government of Nigeria (FGN) initiated partial substitution of wheat flour with cassava flour, to reduce wheat importation and promote economic development. This study examined the determinants of the acceptability of wheat-cassava flour for bread production in Oyo state. Data collected on the acceptability of wheat-cassava flour from bakers in Ibadan, Ogbomosho and Oyo were analysed with descriptive statistics and a logit regression model. Some 80 percent of the bakers used 10 percent cassava flour for bread production. Results of Logit Regression showed that level of experience, provision of training, access to wheat-cassava flour, and revenue as determinant factors of Bakers’ acceptability of wheat-cassava flour for bread production. The study recommends regular training for the Master bakers to increase the use of wheat-cassava flour throughout the country. The wheat-cassava flour should be made available for the bakers by ensuring adequate production through necessary policies.