Production and Physicochemical and Microbiological Evaluation of Orange-Flesh Sweet Potato Flatbread Infused with Spinach as a Healthy Food Option

Consumers’ preferences for healthier food products are increasing worldwide. Flatbread, a highly versatile product traditionally formulated with wheat flour (WF), offers significant potential for innovation and value addition through biofortification. Biofortification of flatbread was assessed with orange-flesh sweet potato (Ipomoea batatas L.) flour (OFSP) infused with spinach (Amaranthus dubius). The purpose of this experiment was to ascertain the impact of adding local OFSP flour and spinach on the physicochemical, sensory, and microbial aspects of sweet potato-spinach infused WF flatbread. Six different flatbread formulations were created using OFSP flour, WF, and spinach. The study utilized a randomised 3 × 2 factorial design, with each treatment reproduced four times, totalling 24 treatments. Sensory evaluation for OFSP flour-spinach flatbreads received appreciable scores. OFSP flour flatbreads exhibited acceptable levels of protein, ash, fat, and moisture. The study provided formulations for value-added flatbread with the efficient inclusion of local agricultural resources OFSP and spinach to produce healthier food product offerings that were microbiologically safe.