A Statistical Analysis of the Standard of Federal University Wukari’s Bakery, Taraba State

C.E.Okorie ¹ , V.J Ujoh² , J.E Ochigbo³ , M.E.Onudibia ⁴

Section:Research Paper, Product Type: Isroset-Journal
Vol.4 , Issue.3 , pp.1-11, Jun-2017

Online published on Jun 30, 2017

Copyright © C.E.Okorie, V.J Ujoh, J.E Ochigbo, M.E.Onudibia . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
People shy away from inferior goods and for this reason, most people prefer foreign goods to home-made goods thereby rendering some industries in Nigeria redundant. Due to the problem of producing less quality bread, some of the companies are not in existence especially bread making companies. This problem of collapses of some companies prompted us into carrying out this research work so as to assess if the bread made by Federal University Wukari is of high standard and void of consumers’ complaints. The following Statistical methods; Chi Square, analysis of variance and quality control charts were used to assess the quality of the bread produced at Federal University Wukari. Data on two major components; sugar content and butter content used in making bread were collected from the company’s production process Register for four (4) consecutive times in a day. The data spanned a period of thirty five (35) days at an interval of seven (7) days per month, from december2015 to April 2016. The results from the chi square and analysis of variance indicated that sugar and butter content used in the production of federal University Wukari’s bread is statistically in-control. Also, with the use of mean chart and range chart, the results indicated that sugar content used in the production is statistically in-control but that of the butter content is not statistically in control as indicated in the control charts.

Key-Words / Index Term :
Quality Control, Components, production, Content, Deviation

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