ABSTRACT

This study aimed at determining the physical and chemical properties of bread with the use of wheat and orange fleshed sweet potato composite flours in the production of bread. Enriched bread was produced using wheat, and Orange Fleshed Sweet Potato flour blends in the ratios: 100:0, 90:10, and 80:20 and were labeled BWF, BWS1, and BWS2 respectively. Sample BWF (100% wheat flour) served as the control. The functional and physical properties of the samples were evaluated using standard methods and data was analyzed using analysis of variance (ANOVA). The mean separation was done using Duncan Multiple Range Test using SPPS (version 25.0). The results showed significant differences (p<0.05) in the physical properties of the bread. The functional properties of the composite flour samples ranged respectively from bulk density (0.71 to 0.76 g/ml), water absorption capacity (1.19 to 1.41 g/ml), oil absorption capacity (2.02 to2.61), emulsion capacity (50.08 to 52.96%), swelling index (5.89 to 6.13%) and foam capacity (18.38 to 32.91). The study shows that the composite flour was higher in the bulk density, water Absorption capacity and the emulsion capacity which made it a great potential for the production of numerous food products in the aspect of packaging requirements and specific loaf volume of the bread. Functional properties are the set of data, which provide information about the fields of application in food formulations. It can be used for product development as a guideline. The range of characters observed makes the composite samples amenable to different applications based on their functional properties. The study concludes that the composite samples could be a very good vehicle for addressing some health related problems especially VAD (Vitamin A deficiency) and other micronutrient malnutrition, ensure the long-term sustainability and scalability of the composite flour bread, and maximize its impact on food security and economic development in the region.