Production And Sensory Evaluation Of Bread Produced From Wheat, Orange Flesh Sweet Potato Composite Flour:- Orji, Chidimma B
ABSTRACT
This
study, investigated the production and sensory evaluation of bread produced
from wheat and orange-fleshed sweet potato (OFSP) flour blends. Orange-fleshed
sweet potato (OFSP) was used to enrich bread. Sensory evaluation were made by
trained panels. Standard methods were used. The results obtained showed that
forthe three samples; BWF, BWS1 and BWS2, the score value oftaste ranged from
6.15 to 6.90. Notably, BWS2 had the highest taste score value 6.90 compared to other
samples. The texture score value ranged from 6.90 in BWS1 and BWS2 respectively
to 7.10 in BWF. Sample BWS2 had the highest score value of appearance 7.40
while BWS1 had the lowest value 7.10. The flavor score ofthe bread samples
ranged from 5.95 to 6.60 with BWS2 having the highest score value 6.60. The
sensory score of color for the samples ranged from 7.25 to 7.40. The highest
sensory score of color was recorded in BWF and the least in BV/S2. It was
concluded that bread samples produced from 20% orange flesh sweet potato (OFSP)
flour with 80% wheat flour blend are the most preferable by the panelists and
should be recommended for future bread production for industries interested in
bread making
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CHIDIMMA, B (2025). Production And Sensory Evaluation Of Bread Produced From Wheat, Orange Flesh Sweet Potato Composite Flour:- Orji, Chidimma B. Mouau.afribary.org: Retrieved Nov 04, 2025, from https://repository.mouau.edu.ng/work/view/production-and-sensory-evaluation-of-bread-produced-from-wheat-orange-flesh-sweet-potato-composite-flour-orji-chidimma-b-7-2
BLESSING, CHIDIMMA. "Production And Sensory Evaluation Of Bread Produced From Wheat, Orange Flesh Sweet Potato Composite Flour:- Orji, Chidimma B" Mouau.afribary.org. Mouau.afribary.org, 04 Nov. 2025, https://repository.mouau.edu.ng/work/view/production-and-sensory-evaluation-of-bread-produced-from-wheat-orange-flesh-sweet-potato-composite-flour-orji-chidimma-b-7-2. Accessed 04 Nov. 2025.
BLESSING, CHIDIMMA. "Production And Sensory Evaluation Of Bread Produced From Wheat, Orange Flesh Sweet Potato Composite Flour:- Orji, Chidimma B". Mouau.afribary.org, Mouau.afribary.org, 04 Nov. 2025. Web. 04 Nov. 2025. < https://repository.mouau.edu.ng/work/view/production-and-sensory-evaluation-of-bread-produced-from-wheat-orange-flesh-sweet-potato-composite-flour-orji-chidimma-b-7-2 >.
BLESSING, CHIDIMMA. "Production And Sensory Evaluation Of Bread Produced From Wheat, Orange Flesh Sweet Potato Composite Flour:- Orji, Chidimma B" Mouau.afribary.org (2025). Accessed 04 Nov. 2025. https://repository.mouau.edu.ng/work/view/production-and-sensory-evaluation-of-bread-produced-from-wheat-orange-flesh-sweet-potato-composite-flour-orji-chidimma-b-7-2