Transfer of the Utilization of Sorghum Composite Flour for Bread and Confectioneries to End-users in Kaduna State, Nigeria

摘要

The technology of wheat/sorghum composite flour was transferee! to bakeries and confectioneries for adoption in Zaria and Kaduna towns. Acceptable bread and snacks (cake, buns and doughnut) were produced commercially with sorghum substitution for wheat of up to 20% and 30%, respectively. Over 70% of the test population accepted the products. Economic analysis showed that commercial production of bread and snacks from wheat/composite flour is profitable. The adoption and eventual utilization of this technology however depends largely on the right Government policy on importation of wheat flour.