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