Nutrient composition and organoleptic evaluation of composite bread made from wheat and sweet potato flours

  • Ogechukwu P. Umeakuka
  • Cyril O. Anoshirike
  • Peace N. Ani
  • Peace M. Ezeja
  • Bernadette N. Eme
  • Akachukwu K. Okolo
Keywords: Composite, bread, wheat, sweet potato, flour


Background: The FAO statistics demonstrate the importance of sweet potato in the areas where wheat production is disadvantaged due to climatic restraints. Utilization of sweet potato could mean reduction in importation of wheat in such places.

Objective: This study assessed the nutrient and organoleptic profiles of composites and bread, respectively made from wheat (W) and sweet potato (SP) flours

Methods: Sweet potato and wheat flour were procured from a local market in Enugu state. The sweet potato was washed, peeled, sliced into a bowl of water (to prevent browning), shade dried (48 hrs) and milled into flour. The sweet potato flour and wheat flour were blend in the ratios of 100:0, 50:50, 75:25, 25:75,0:100, respectively. The six flour samples were used to bake bread using the standard procedures, respectively. The bread samples were subjected to chemical analyses and sensory evaluation. The data were analyzed with SPSS version 20 and p < 0.05 accepted as level of significance.

Results: The protein of the 100% SP flour significantly (p < 0.05) differed from the others the fat ranged from 0.47%in 100%SP to 5.75% in SP75W25, vitamin B130.40mg in 100%SP to 127.25mg in 100%W while vitamin A was highest (306IU) in the SP50W50. The minerals were more in all the blends except for iron and zinc. The taste, texture, color, taste and general acceptability were highest in the 100%Wfollowed by the SP25W75.

Conclusion: The study demonstrated the potential of sweet potato and wheat flours in the production of bread.

Keywords: Composite, bread, wheat, sweet potato, flour


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eISSN: 0189-0913
print ISSN: 0189-0913