Quality Evaluation of Composite Bread Produced from Wheat, Maize and Orange Fleshed Sweet Potato Flours

Abstract

The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm 3 and the bread specific volume ranged from 1.35 to 0.99 cm 3 /g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.

The Nutritional Value of Sweet Potato Tubers [Ipomoea batatas (L.) Lamb.] Consumed by Infants and Children of Dani Tribe in Kurulu District, Baliem-Jayawijaya

“…According to Van Jaarsveld et al, (2005) the sources of pro-vitamin A are fruits and vegetables which are yellow and orange, and dark green leafy vegetables. Orange-fleshed sweet potato tuber is one of beta carotene source (Eluagu & Oniwamo, 2010), which contains 20-30 times more β-carotene than brown rice (Woolfe, 1992). The levels of β-carotene contained in the tubers orange-fleshed sweet potato is higher than the yellow and white tuber flesh colour (Sebuliba et al, 2001).…”

“…According to Woolfe (1992), orange and yellow sweet potato tubers contains β-carotene up to 4,000 mg 100 g -1 (in the basic of fresh tuber), while the content of β-carotene in white-fleshed sweet potato tubers is less than 70 mg 100 g -1 . The intensity of the orange color is produced by carotenoids (Ameny & Wilson, 1997) which is a pro-vitamin A and also act as antioxidants to fight free radical.…”

“…Sweet potato is a nutritions food for humans and animals (Woolfe, 1992;Yamakawa & Yoshimoto, 2001). It is a source of carbohydrate, rich in vitamin A and C (especially in yellow and orange flesh cultivars, but orange cultivars are much higher than yellow flesh cultivars), minerals, especially iron (Fe), phosphorus (P), and calcium (Ca).…”

“…It is a source of carbohydrate, rich in vitamin A and C (especially in yellow and orange flesh cultivars, but orange cultivars are much higher than yellow flesh cultivars), minerals, especially iron (Fe), phosphorus (P), and calcium (Ca). Sweet potato also contains proteins and fats in low concentrations in the tubers, while the leaves are rich in protein, vitamins and minerals (Woolfe, 1992).…”

Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

“…Ash content was one of total solid that effected by activity of starters. According to the connection observed by Bibiana et al (2014), ash content of yoghurt ranged from 0.41% to 1.02%, yoghurt with higher of ash content indicated that yoghurt was better source of minerals. Ladokun and Oni (2014) stated that mineral compositions of milk could be measure with ash content analysis.…”