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American Journal of Food Technology
Year: 2007  |  Volume: 2  |  Issue: 3  |  Page No.: 212 - 216

Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach

O.O. Ajayi and D.O. Olawale    

Abstract: This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were found to be substandard and samples taken insignificant at 95% confidence interval. One hundred percent batch weights of the whole production lot from factory site of a leading player in the industry were taken and analyzed using average weight per batch measure. Better approach to data analysis using the statistical hypothesis testing method was suggested, instead of those in operation within the industry. This proves to be time saving, eliminate error due to insignificant sample sizing, thus, quick decision can easily be reached with 95% confidence level.

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