Physicochemical and Sensory Characteristics of Bread Made from Wheat-Frafra Potato (Solenostemon rotundifolius) Composite Flour

Abstract

Climate change threatens food security globally. This has made it necessary to explore the potential of indigenous climate-smart crops on the verge of extinction to ensure food security. This research studied the performance of Frafra potato flour (FPF) in bread production. The study was a one factor design in which wheat flour (WF) was substituted with FPF at 5%, 10%, 15% and 20% levels of incorporation. Proximate composition of WF, FPF and FPF-WF composite samples were analyzed. Composite bread made from the formulations was analyzed for sensory characteristics, instrumental texture and tri-stimulus colour (L-value). Moisture, protein, fibre and ash content of the composite flour increased with increasing FPF while carbohydrate content decreased (p ≤ 0.05). Composite bread samples were harder than the control (100% WF) when the FPF content exceeded 5%. Tristimulus L value reduced, relative to the control, as FPF increased in composite bread samples, with 20% FPF recording the lowest L value (p ≤ 0.05). Sensory analysis of the bread samples showed that bread with 5% and 10% FPF had overall acceptability, aroma, flavour and mouth feel scores that were comparable with bread made from 100% WF (p ≤ 0.05). Results indicate that WF can be partially substituted with FPF to produce nutritious bread, with higher protein, fibre and ash content. Frafra potato can help address food and nutrition insecurity by increasing the use of this underutilized nutritious crop while providing food processors with a partial substitute for wheat flour in baking