ABSTRACT

This study was conducted to determine the possibility of blending sologold sweet potato flour to wheat flour to produce breads and to evaluate nutritional, anti-nutritional factors,quality and sensory attributes of breads. Because ofits potential source of nutrients compared to yellow and white sweet potato varieties, orange sweet potato cultivar was selected for bread and six blending ratios of its flour with wheat flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) were designed. Functional properties of composite flour such as wet gluten and water absorption capacity was decreased and, increased respectively as blending ratio of sologold sweet potato flour increases. Quality parameters of breads such as loaf size (volume, specific volume and height) were significantly decreased but loaf weight was increased as blending ratio of sologold sweet potato flour increases. The results of Some engineering properties of the bread produced from optimized wheat-sologold sweet potato flour are specific volume (2.58mil/g), crumb moisture (15.10%), oven spring (0.28mm), loaf height (3.50mm), loaf volume (53.12cm 3 ), loaf weight (78.69g), appearance (8.90), texture (7.70), Aroma (6.80), flavor (8.70), overall acceptability (8.10), intension of consumption (8.50), moisture Content (6.80%) protein content (9.10%) oil extract (7.33%) andNFE (75.26%).The result ofthe microbiological analysis shows that sample B4 had a progressive increase of bacteria count within the storage period from 4.0x10 3 cfu/g to 10.20x10 3 cfu/g. The result of fungi count analysis of sample of the bread shows that all the bread samples recorded a progressive increase in total fungi load from 4.0x10 6 cfu/g to 22.0x50 6 cfu/g which is within the tolerable limit. Physical and sensory analyses showed that substitution of wheat flour with 70-30%(B3) sologold sweet potato flour yielded acceptable doughs and bread