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Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

Demelash Hailu Mitiku (Department of Food Technology and Process Engineering, Wollega University, Shambu, Ethiopia)
Solomon Abera (Department of Food Science and Technology, School of Food Science, Postharvest Technology and Process Engineering, Institute of Technology, Haramaya University, Haramaya, Ethiopia)
Nugusse Bussa (Department of Food Science and Technology, School of Food Science, Postharvest Technology and Process Engineering, Institute of Technology, Haramaya University, Haramaya, Ethiopia)
Tilahun Abera (Department of Food Science and Postharvest Technology, Jimma University, Jimma, Ethiopia)

British Food Journal

ISSN: 0007-070X

Article publication date: 7 August 2018

Issue publication date: 16 August 2018

523

Abstract

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.

Keywords

Citation

Mitiku, D.H., Abera, S., Bussa, N. and Abera, T. (2018), "Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour", British Food Journal, Vol. 120 No. 8, pp. 1764-1775. https://doi.org/10.1108/BFJ-01-2018-0015

Publisher

:

Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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