Evaluation of Micro Nutrient Content and Sensory Properties of Bread Produced from Orange-Fleshed Sweet Potato and Wheat Flour

Student: Chisom Precious Ikeakor (Project, 2025)
Department of Food Science and Technology
Nnamdi Azikiwe University, Awka, Anambra State

Abstract

ABSTRACT The study determined the sensory, physical and micronutrient properties of bread made from Orange fleshed sweet potato flour and wheat flour. A completely randomized mixture design of two component: wheat flour and Orange fleshed sweet potato (OFSP) were formulated to produce five (5) sample of bread. The various formulation ratios were 45:55, 40:60, 35:65, 30:70, 0:100 (OFSP:Wheat). Generally, there were significant difference (p

Keywords
orange-fleshed sweet potato wheat flour micronutrient content sensory evaluation bread quality composite flour food fortification nutritional value functional foods bakery products
Filters
Institutions