Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
2022
Derick Malavi | Daniel Mbogo | Mukani Moyo | Lucy Mwaura | Jan Low | Tawanda Muzhingi
Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) puré:e in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20&ndash:50% of OFSP puré:e on proximate composition, color, &beta:-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6&ndash:32.7%, 9.9&ndash:10.6%, 5.0&ndash:5.5%, 1.9&ndash:3.2%, 1.4&ndash:1.8%, and 79.1&ndash:80.9%, respectively. &beta:-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆:E significantly increased with the addition of OFSP puré:e. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82&ndash:3.64 log10 cfu/g and 1.48&ndash:2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total &beta:-carotene in OFSP bread ranged from 1.9&ndash:5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP puré:e provides more than 50% of vitamin A dietary requirements to children aged 4&ndash:8 years. Incorporation of up to 50% OFSP puré:e in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.
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