Sensory characteristics and nutritional value of wheat-sorghum based bread enhanced with orange fleshed sweet potato
Year: 2024
Type: article
Abstract: Ethiopia is one of the developing countries with a high prevalence of micronutrient deficiencies and protein-energy malnutrition. Fortifying cereals through processing and conventional breeding can tackle micronutrient deficiency. Sorghum is a rich source of fiber, protein, minerals, and bioactive phenolic compounds. Orange Fleshed Sweet Potato (OFSP) is a source of food that contains useful β-carotene, starch, mineral, dietary fiber, and vitamins. This research aims to develop nutritionally rich and sensorial acceptable sorghum and wheat-based bread enhanced with orange-fleshed sweet potato. The blending ratio of composite flour was Wheat (60%), Sorghum (30%), and Orange Flashed Sweet Potato (10%). The straight dough baking method was used to develop bread. The dough was baked in an oven (Electric ovens SIMPLY 2T, China) at an average temperature of 230°C for 30 minutes. Standard procedures were applied to determine the nutritional composition and sensory acceptance of bread. The results were subjected to the Analysis of Variance (ANOVA) technique by using the Completely Randomized Design (CRD) method. Bread samples developed from wheat (60%), sorghum (30%) and OFSP (10%) had high value (13.85%) crude protein content when compared with control sample (100% wheat) which has 11.46%. Bread developed with a maximum ratio of Sorghum flour (30%) has high ash and fiber content. As the ratio of OFSP flour increased, total carotenoid and beta-carotene content of bread increased. Bread developed with a high ratio of OFSP flour (10%) has high sensory acceptance. Generally, formulated flour had huge advantage as a means of enhancing nutritional composition, total carotenoid and sensory acceptance of food products.
Source: Cogent Food & Agriculture
Authors: Kedir Kebero Jebo, Kelbesa Urga
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4405257696