Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea 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% crade
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. 45cm3-89.61cm3loaf 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.
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IGBE, C (2021). Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea Batatas) . Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-produced-from-composite-flour-of-wheat-triticuin-aestivum-and-sweet-potatoes-iponzea-batatas-7-2
CHINEDU, IGBE. "Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea Batatas) " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 05 Aug. 2021, https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-produced-from-composite-flour-of-wheat-triticuin-aestivum-and-sweet-potatoes-iponzea-batatas-7-2. Accessed 24 Nov. 2024.
CHINEDU, IGBE. "Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea Batatas) ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 05 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-produced-from-composite-flour-of-wheat-triticuin-aestivum-and-sweet-potatoes-iponzea-batatas-7-2 >.
CHINEDU, IGBE. "Quality Characteristics Of Bread Produced From Composite Flour Of Wheat (Triticuin Aestivum) And Sweet Potatoes (Iponzea Batatas) " Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-produced-from-composite-flour-of-wheat-triticuin-aestivum-and-sweet-potatoes-iponzea-batatas-7-2