Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread. Design/methodology/approach Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p <0.05. Results were reported as mean ± SD. Findings The nutritional and sensory quality of bread made from wheat flour supplemented with sweet potato flour at 5, 10, 15, 20 and 25 percent was investigated. Blending of sweet potato flour with wheat flour had significantly decreased the protein content (4.76–7.78 percent) while the ash (1.35–3.07 percent), crude fiber (0.24–1.03), carbohydrate contents (88.39–90.45 percent), iron, zinc, phosphorus and vitamin A contents were significantly increased ( p<0.05) with increasing sweet potato flour in the formulations. The tannin and phytate contents of the composite breads were low. Sensory evaluation of the breads revealed a mild reduction of the bread’s general acceptability with increase in the substitution level by sweet potato flour. Originality/value This study showed that the wheat flour used in making breads could be substituted with up to 15 percent sweet potato flour without compromising its nutritional quality, with only a mild reduction in sensory quality.
Purpose The purpose of this study was to compare the nutrient and antinutrient content of two improved sweet potato varieties released for drought prone areas of eastern Ethiopia. Design/methodology/approach Matured roots of two sweet potato varieties, namely, Berkume and Adu, were collected from Haramaya University, Toni Research Farm, Ethiopia. The sweet potatoes were ground into flour following standard procedure. Thereafter, proximate, dietary minerals and β-carotene were determined by official methods of analysis. The tannin and phytate contents were determined by colorimetric methods. Findings The moisture, protein, fat, fiber, ash, utilizable carbohydrate and gross energy varied from 6.23-6.61 per cent, 2.07-2.76 per cent, 1.25-1.52 per cent, 1.04-1.16 per cent, 3.38- 5.32 per cent, 90.03-91.45 per cent and 382.18-388.07 Kcal/100 g in both the sweet potato varieties. Potassium content (176.17 mg/100 g) was reported to be the highest and registered in Berkume variety, while the lowest mineral content (2.18 mg/100 g) determined was zinc in Adu sweet potato variety. The highest total carotenoid content (3.39mg/100 g) was recorded in Berkume sweet potato variety. The tannin and phytic acid contents ranged from 9.98 to 12.94 mg/100 g and from 0.24 to 0.31 mg/100 g in Berkume and Adu sweet potato varieties, respectively. Originality/value This study showed that the Berkume sweet potato variety has high nutritional potential and less antinutrient contents as compared with the nutritional value of many other roots and tuber crops documented in the FAO database and hence can contribute to reducing malnutrition in resource-poor settings of Ethiopia. Further work needs to be carried out on developing value-added products from Berkume sweet potato variety for its extensive utilization.
A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking temperatures. It consisted of nine combinations of treatments executed in a completely randomized design (CRD). The Anchote blending ratios were 10, 15 and 20% and the baking temperatures were 160,180 and 200°C. The functional properties such as water absorption, oil absorption, swelling power, solubility and dispersibility of Anchote flour were 2.44 g/g, 1.92 mL/g, 11.48%, 41.53% and 67.33% while those of the wheat flour was 1.84, 2.18, 9.08, 35.87 and 73.66, respectively with the relevant units indicated. Increasing the blending ratio of Anchote significantly (p<0.05) affected the functional properties of the composite flours. The physical properties of cookies of the composite flours such as spread ratio (6.87 to 10.07), specific volume (1.6 to 1.88 cm3 /g) and hardness (6.37 to 17.54 N) were significantly (p<0.05) affected by the blending ratios and baking temperatures. Sensory acceptability data of cookies showed that increasing the blending ratio resulted in reduced scores of all attributes. However, all the scores were above 5.00 on the 7-point hedonic scale indicating positive acceptance. With regard to baking temperature the highest score for each attribute was scored for cookies baked at 180°C. Thus, it can be concluded that Anchote flour can be blended with wheat flour up to 20% to produce cookies of good physical and sensorial acceptable quality.
In Ethiopia, root and tuber crops play a significant role for food and nutritional security by filling food shortage that might exist until harvest of major crops. The objective was to review the Plectranthus edulis, Cocciniaabyssinica and Dioscoreaabyssinica tubers which are indigenous crops to Ethiopia with good nutritional value and drought tolerance. Plectranthus edulis, Cocciniaabyssinica and Dioscoreaabyssinica are a good sources of carbohydrate, minerals and fiber. Little is known about the contribution of these crops to food and nutritional security, nutritional value and major limiting factors to their wider utilization in Ethiopia. These crops are generally regarded as poor man's food and remain neglected compared to other food crops in human diet. The anti-nutritional factors available in these indigenous crops can be reduced by different processing methods like fermentation, boiling and cooking to tolerable level. The generated information will give insights for their development, promotion and wider utilization to support food insecurity crises and calorie gap for the fast growing population in Ethiopia. Generally, the Plectranthus edulis, Cocciniaabyssinica and Dioscoreaabyssinica tubers crop have appreciable nutritional composition of foods, minerals, ant nutritional factors and they are also used to maintain the fractured bone of human being. Thus, the crops should be included in people's daily diet and solve the food insecurity problems in the country. All the stakeholders should give due enphasis to these indegenous crops and process to different food products.
Article InformationBread making is currently limited to wheat and a few other commonly used cereal seeds in many countries. The study was conducted with the general objective of quality evaluation of breads produced from blends of wheat (Triticum aestivum L) and Anchote (Coccinia Abyssinica L). The result of proximate composition of composite breads of wheat and Anchote ranged from 4.00 to 5.89% for moisture, 1.00 to 2.03% for Ash, 4.25 to 5.35% for protein, 1.54 to 2.14% for fat, 0.43 to 0.93% for fiber, 90.37 to 91.25% for carbohydrate and 404.96 kcal/100g for energy. The iron and zinc content increased as the supplementation of Anchote flours increased from 5 to 15% and the calcium content was decreased. The Antinutritional contents of the result showed that as the supplementation level of Anchote flour increased, the phytate, oxalate, tannin and cyanide content were increased. Generally, the study revealed the effect of replacement of wheat flour with Anchote flour (5 to 15%). As the addition of Anchote flour increased from 5 to 15%, the overall acceptability decreased even though the produced breads were accepted. Anchote flour can be used for different food product development as it enhances the mineral and also fibers which is good for the health of human being.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.