Evaluation of physicochemical properties and sensory attributes of leavened bread produced from composite flours of wheat (Triticum aestivum L.) and sweet potato (Ipomoea batatas L.)

Abstract

This study was initiated with the objective of investigating the use of improved sweet potato variety namely, Adu for bread production by combining with wheat flour. The experiment was carried out in a completely Randomized Design with three replications. The sweet potato variety was evaluated in five blending ratios of 0%, 5%, 10%, 15%, 20% and 25%. The breads of the composite flours of wheat and sweet potato resulted in significant reduction in crude protein, crude fat and energy contents whereas the ash, crude fiber, and carbohydrate contents were increased significantly. High vitamin A contents was found in breads with 25% sweet potato flours. Sensory acceptability evaluation based on color, appearance, flavor, texture, and taste showed no significant (P˃0.05) difference between breads having 0 and 5% sweet potato. The sensory acceptability scores of breads remained within the liking range, i.e 6 and above in scale of 9 for sweet potato variety. Adu sweet potato flour therefore could be added to wheat flour up to 25% to produce breads of acceptable sensory quality and enhanced nutrition.

Keywords: Sweet potato Bread Sensory attributes Composite flours