Effect of Blending on Selected of Sweet Potato Flour with Wheat Flour on Nutritional, Antinutritional and Sensory Qualities of Bread

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Date

2012-05

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Addis Ababa University

Abstract

\ fl lrilionul and anlinlilrilional Slal fls of' ),eIIOlI'. lI 'ilile and orange fleshed sweel pOlalOes I ilJOlI1oea halalas I.. Lam) in Iheir r ('/II/ rools flnpeeled and peeled as well as effeci of' hiending I'IIl io on n/llrilional. anlinulrilionai and qualilies allribules of breads made/i'om orange sweel I'olala and wheal composile flours were sludied Nfllrilionai and anlinulrilionai values of Ihree .lIl'eel pOlCilO varielies were signi/icanlly (p<{).05) \'aried due 10 cullivar. processing and imeraClion Orange sweel pOlalo variel), conlaillS highesl level of 11I0islure. fal. ash. curboi7ydr(lI e. energy. calcium and iron in flnpeeled ond/iber, maislure, /CII, ash. calcium, iron lind ~ in c in peeled On Ihe alher hand. yelloll' Sll'eel palalO variely conlains highesl level of' I'mlein, phylale. in bOlh unpeeled and peeled while highesl value of/iber, oxalale and ICinnin in unpeeif.!d tlflhi/e s\I 'eel po/aID variely lII(ts/olll1d il1 inlel'lnediclle position jor nutrienfs compared If) IIlher clillimrs. Due 10 peeling, fOl. carhohydmle and energy values were signi/icanlly iNcreased bill all olher paramelers were signi/icanlly decreased. Because of ils polenlial source 0/ nUlriel7lS orange sweel POICiIO cul/ivar was selecledlor bread making and six blending ralio.1 oj' ils/lour lVilh wheal flour (0:100, 5.·1}5. 101}0. 15.85.20.80 and 25' 75) \!'ere designed. WeI glllien and WaleI' absorplion capacily lI'as decreused and increased, respeclively as blending n llio o/sweel POWlof/our increases. Il/aeC/se s\l'"el pololO flour in blending ralio signijicanlly i''ICI'eased loaf' weighl, moislure, ash, fiber. corboh),drale, calcium, iron and zinc conlenl of' "reads and decreased in loa/size, proleil/. PII. energy. phosphorus and phylale. o/'lhe breads . . ':ppearance. aroma. laSl e, maulh feel Clnd overall (fcceplabilily 0/ conlrol bread were /11o/'e [!rcji;rred Ihon .1'\Veel pOlalojlour supplemenleci hreads. However, breads made /Ising 15% Sll'ee/ rulalo /10111' supplemel1led accepled by conSlllllers. Ihis leads 10 conclusion Ihal nUlrilional i/npmved, onlinUlrilianal reduced ond conS/llller occeplable breads can be prepared hy .IIIJlplemenling III' 10 15% SPF in WF I:cy words: Ant inutritional Factors. Blending ratio. 13rcads, r unct ional Prope rties. Mineral. Proximate. Quality Pa ramet ers, Senso ry Attributes, Sweet potato, Variety.

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Keywords

Ant inutritional Factors, Blending ratio, Brcads, functional Properties, Mineral, Proximate, Quality Parameters, Sensory Attributes, Sweet potato, Variety

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