A survey of bread defects in Ghana

In Ghana bread forms pan of the daily diet. However, little attention has been given to bread processing and any defects associated with bread production. This study was carried out to assess the extent of bread defects, especially ropiness, in the bread-making industry in Ghana. The results of the study showed that bread defects do exist, with mold contamination being the most prevalent due to the tropical environmental conditions. There is also a lack of effective quality control measures, which is coupled with the unhygienic environments associated with some bakeries. Ropiness is, however, not prevalent due to the bread eating habits of the populace. The results also indicated that bread type preference, reasons for purchase, frequency of bread consumption, weekly budget and knowledge of food safety were all independent of the age of the individual in the Accra-Tema metropolis. Knowledge of food safety and bread type preference were dependent on the educational status of the individual in the Kumasi metropolis. The result of the study also showed that bread type, sample treatment and mode of storage had a significant effect (p < 0.01) on microbial load. © 1997 Elsevier Science Ltd.