Sensory characteristics and nutritional value of wheat-sorghum based bread enhanced with orange fleshed sweet potato
2024
Kedir Kebero Jebo | Kelbesa Urga
Ethiopia is one of the developing countries with a high prevalence of micronutrient deficiencies and protein-energy malnutrition. Micronutrient deficiencies can be addressed by fortifying cereals through conventional breeding and processing. Protein, fiber, minerals, and bioactive phenolic compounds are all abundant in sorghum. The goal of this study was to create sorghum and wheat-based bread enhanced with orange-fleshed sweet potatoes that were both nutrient-dense and palatable to the senses. The composite flour’s blending ratios were as follows: Orange Fleshed Sweet Potato (10% and 0%), Sorghum (30% and 0%), and Wheat (100% and 60%). Bread was developed using the baking method of straight dough. The dough was baked in an oven (Electric ovens SIMPLY 2 T, China) at an average temperature of 230 °C for 30 minutes. Standard methods were used to assess the bread’s nutritional value and sensory acceptability. The bread samples made from 60% wheat, 30% sorghum, and 10% OFSP had high crude protein content (13.85%) in comparison to the control sample made from 100% wheat, which had 11.46% crude protein. Bread made with up to 30% sorghum flour had a high ash and fiber content. Total carotenoid and beta-carotene content in bread increased as the proportion of OFSP flour increased. When compared to other formulations, bread made with a high percentage of OFSP flour (10%) has a high level of sensory acceptance. Generally, cereals formulated with Orange Fleshed Sweet Potato had high content of proximate composition, total carotenoid and Beta-carotene, and sensory acceptance.
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