Formulation and Sensory Evaluation of Orange Fleshed Sweet Potato Puree Inclusion in Wheat-High Quality Cassava Flour Composite Bread for Pro-Vitamin A Enrichment

Bread is a baked product made principally from wheat flour and other ingredients like yeast, salt, sugar and baking fat. It is one of the fundamental food products, needed in human nutrition. Substitution of wheat flour with High Quality Cassava Flour (HQCF) up to 10% in bread production was established in Nigeria. This study formulated inclusion of Orange Fleshed Sweetpotato (OFSP) puree in wheat-HQCF bread making to enrich wheat- HQCF composite bread and assessed its sensory acceptance to serve as a nutraceutical food. The bread increased in loaf weight as the substitution of composite flour with OFSP puree increases (513.38 to 707.96 for 10:20:70and 40:10:50). While bread volume decreased (156.54–130.62cm3 for 10:20:70and 40:10:50) with increase in OFSP puree inclusion. The highest reduction in loaf volume was in bread made from wheat flour, HQCF blended with OFSP puree 40% inclusion. Decreased specific volume (3.72 to 2.72 cm3/g10:20:70and 40:10:50) was equally observed as the OFSP puree inclusion increased. The increase in OFSP puree substitution increased the bread acceptability. The degree-of -liking results showed colour and taste were the main drivers for consumer preference. The study suggests that the inclusion of OFSP puree up to 40% in wheat and HQCF composite flours in production of bread would further increase the utilization of locally grown cassava and OFSP crops and in turn reduce wheat importation for bread making