Development and characterization of bread from wheat, banana (Musa spp), and orange-fleshed sweet potato (Ipomoea batatas L.) composite flour

AbstractMalnutrition is a major challenge in Ethiopia. On the other hand, there is high production of banana and orange-fleshed sweet potatoes in the northern part of Ethiopia. However, it is exposed to postharvest loss without value addition to them. This study aimed to characterize bread developed from wheat, banana, and orange-fleshed sweet potato composite flour. The bread was developed with different proportions of wheat, banana, and orange-fleshed sweet potato flour in the ratio of 100:0:0, 90:5:5, 80:10:10, 70:15:15, and 60:20:20, respectively. The value of moisture%, ash%, crude fiber%, crude fat%, and β-carotene µg/100 g was in the range of 7.92–11.23, 1.76–3.66, 1.99–6.43, 1.13–3.20, and 0.13–73.51, respectively, whereas the content of crude protein and carbohydrate and caloric values were in the range of 8.08–11.02%, 67.36–76.27%, and 330.56–359.33 kcal/100 g, respectively. According to the sensory scores, bread composite flour containing (60:20:20) wheat, banana, and orange-fleshed sweet potato was preferred. Based on the result of this finding, it is better to produce bread from wheat, banana, and orange-fleshed sweet potato composite flour than usual wheat flour bread. The results showed that the incorporation of banana and orange-fleshed sweet potato powder can improve the ash and β-carotene content of bread