Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticum Aestivum) And Sweet Potatoes (Ipomea Batatas)

ABSTRACT

Flour blends of different portions were prepared from deep orange fleshed sweet potatoes (CIP 440293), light orange fleshed sweet potatoes (05/022) and wheat (Triticum aestivum,). The flour blends were used to produce - bread. The brew! samples produced were evaluated for proximate composition, sensory properties, physical properties and vitamin-A composition. The result of the proximate composition ranged from 11.91% - 15.47% moisture content, 1.85%-2.17% ash content, 1.54% -1.71% crude fiber, 11.67% — 13.78% protein, 4.32% - 5. 78% fat, 67.88% - 61.10% carbohydrate content. Vitamin-A content of the samples ranged from 14.9lpg/retinol — 12.02pg/retinol. The Physical properties of the bread samples ranged from 161.54g — 203. 25g weight, 12.46cm —13.83cm length, 4.55cm — 5.75cm height, 63. 45cm3-89.61cm3 loaf volume, and 0. 22cm3/g — 0.42cm3/g loaf specific volume. The result of the sensory evaluation showed that samples 678 (with 15% deep orange fleshed sweet potatoes flow and 85% wheat flour,) and Sample 521 (with 15% light orange fleshed sweet potatoes and 85% wheat flour) were highly accepted by the panelists.