Impact of Orange-Flesh Sweet Potato Flour Incorporation on Micronutrient, Physical Characteristics, and Consumer’s Acceptability of Bread

The study focused on proximate analysis and sensory evaluation of snacks made from composite flour of sweet potato and wheat flour mixture at various levels. 5 kg of fresh potatoes were washed, peeled and sliced thinly. They were blanched, drained and sun dried. They were later ground to powdery form. Various blends of potato flour with wheat flour at various levels of substitution were made at 25, 50, 75 and 100% using 100% wheat flour as control sample. Crude protein contents were significantly (P<0.05) increased in the cake sample that contained 100% wheat flour than the cookies that had 50% wheat flour and 50% sweet potato flour. However, data obtained showed that the higher the inclusion level of either wheat or sweet potato flour, the higher the crude protein content. Cakes prepared from 100% wheat flour and 100% sweet potato flour had the highest crude protein content respectively. Fat content was also higher (P<0.05) in the cake samples with value ranging between 13.75 and 14.90g%, most likely as a result of the higher number of eggs in the recipe. Carbohydrate contents were relatively high in all the cakes and cookies with values ranging from 65.38 to 73.23g%. Marginal variations (P<0.05) were obtained in the colour, texture, taste, aroma and general acceptability of the cakes and cookies. Moreover, cake and cookies containing 100% wheat and 25% sweet potato flour and 75% flour had higher sensory scores, which were close to one another respectively. It is therefore concluded that sweet potato flour could be used in making either cakes or cookies, at least at 25% level of sweet potato flour inclusion. Keywords: Snacks, sweet potato, wheat and composite flour Cite this Article Olatunji CA, Omotoye AC, Amodu SO. Sensory Evaluation of Snacks Made from Composite Flour of Sweet Potato and Wheat Flour . Research & Reviews: Journal of Food Science and Technology . 2017; 6(2): 23–28p.

Producing composite flour for baking requires a good understanding of the characteristics that ensures smooth processing and handling. Characteristics such as particle size, flowability, and thermal properties play a crucial role in maintaining the quality, stability, and safety of the final product. The objective of this study is to produce and evaluate the characteristics of composite flour made from 70% wheat flour and 30% sologold sweet potato flour, using a completely randomized design and standard scientific methods for analysis. The results showed that wheat flour had an average particle size of 411.16 µm, while sologold sweet potato flour had 351.97 µm. The finer particle size of the sweet potato flour makes it easier to mix and evenly blend with wheat flour. The Carr index (6.0 CL%) and Hausner ratio (1.06 HR) indicated that the composite flour had excellent free-flowing properties. The composite flour samples had moisture content ranging from 11.90% to 9.60% (dry basis). Other properties are bulk density which was between 480 and 390 kg/m³, specific heat capacity from 2.10 to 1.95 kJ/kg·K, thermal conductivity between 0.15 and 0.11 W/m·K, and thermal diffusivity from 0.09 to 0.06 m²/s. Understanding these characteristics will help ensure that the composite flour be processed efficiently while remaining stable and safe for use.

Cookies hold an important position in snack foods due to the variety in taste, crispiness and digestibility. Composite flours have better nutritional quality and would be highly desirable for the production of nutritious cookies. A study was carried out to develop cookies from the flour of sweet potato (Ipomoea batatas L.) and wheat (Triticum aestivum L.) and to evaluate the quality characteristics of the product. The mature sweet potatoes (cv. Wariapola Red) were procured from the commercial growers. Tubers were washed, peeled, cut into thin slices of 1 mm thickness and dried in the sun until the pieces were quite brittle. The dried chips were milled, passed through a 250 μm sieve and packed in air tight containers. Different composite blends of wheat flour and sweet potato flour were mixed in the ratios of 100:00, 80:20, 60:40, 40:60, 20:80 and 00:100. The nutritional analysis of sweet potato flour confirmed that it contains 2.3% protein, 9.4% dietary fibre and 85.5% soluble carbohydrates. Physical characteristics such as thickness, volume and spreading factor of the cookies decreased from 0.969 to 0.910 cm, 41.66 to 30.41 cm3 and 6.43 to 5.61, respectively, with increasing of sweet potato flour. The moisture, ash, fibre and soluble carbohydrate content increased significantly (p&lt;0.05) from 1.33 to 1.37%, 2.07 to 2.4%, 2.14 to 8.7, and 80.86 to 85.97%, respectively, while protein content decreased significantly (p&lt;0.05) from 7.04 to 6.22 with the increase in sweet potato flour from 0 to 100% of the composite flour for cookies. The sensory analysis showed that the cookies supplemented with 40% sweet potato flour were well acceptable in terms of colour, texture, taste and overall acceptability compared to other treatments. The mixture of 40% sweet potato flour and 60% wheat flour was successful for the formulation of composite cookies with better nutritional and organoleptic qualities within the universally accepted standards. The outcome of this research can be used as valuable information for the development of high fibre low gluten sweet cookies.

This study evaluated the nutritional and sensory characteristics of biscuits produced from wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, defatted beniseed and sweet potato flours in the ratios of 100:0:0; 80:10:10; 70:20:10; and 60:30:10, respectively with other ingredients were used to produce biscuits. Samples were analyzed for proximate content, vitamins and minerals, antinutrients, sensory and microbial properties using standard procedures. Data were analysed using descriptive statistics and ANOVA. Crude protein, crude fat, crude fibre, ash, carbohydrate and energy composition of samples ranged from 8.39-12.07 g 100-g–1, 17.52-22.59 mg 100-g–1, 0.60-4.20 g 100-g–1, 1.18-2.29 g 100-g–1, 67.11-60.53 g 100-g–1 and 460.34-491.11 kCal 100-g–1, respectively. Calcium, potassium, magnesium, sodium, phosphorus, iron and zinc contents ranged from 474.50-843.75, 498.75-845.00, 267.50-568.50, 92.50-105.75, 82.25- 288.25, 3.88-5.99, and 0.07-0.32 mg 100-g–1, respectively. Beta-carotene, thiamin, niacin and tocopherol contents were 429.20-441.93 μg 100-g–1, 4.03-4.83, 17.87-19.57 and 54.87-62.77 mg 100-g–1, respectively. Most nutrients increasedwith increasing beniseed substitution levels. Phytate andoxalate contents of samples here within permissible levels. Sensory properties decreased from 7.78-5.60, 7.90-5.00, 7.00-6.53, 6.80-5.83, 7.87-5.23 for colour, taste, crispiness, texture and general acceptability, respectively. Number of colonies were negligible after storage for 21days. Beniseed (20%) and sweet potato (10%) flours substitution for wheat flour produced acceptable biscuits with higher protein and micronutrient composition and acceptable sensory properties than wholly wheat flour and other composite flour biscuits.

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour in processing of cake. This research used Experimental Design Methods, a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p&lt;0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.

The research was aimed to formulation combination of composite flour as partly substitution of wheat flour from blend of wheat flour, sweet potato flour and taro flour. This research used a Completely Randomized Design (CRD) Non Factorial, with different level of substitution in percents, i.e :T1 = wheat flour (100%), T2 = wheat flour (75%) : sweet potato flour (25%), T3 = wheat flour (50%) : sweet potato flour (50%), T4 = wheat flour (25%) : sweet potato flour (75%), T5 = wheat flour (75%) : taro flour (25%), T6 = wheat flour (50%) : taro flour (50%), T7 = wheat flour (25%) : taro flour (75%). The parameters analysed were moisture content, ash content, protein content, fat content,carbohydrate content and hedonic value of colour, aroma, flavour and texture. The results showed were significant differences (p&lt;0.5) difference formulation combination of composite flour with different level of substitution. The proximate composition showed that wheat flour had higher protein content (9.46%) and lower carbohydrate content (87.77%), while sweet potato flour had protein content(3.96%) and carbohydrate content (92.92%); taro flour had protein (5.62%) and carbohydrate content (92.83%). The sensory analysis of cake showed significant differences between 100% wheat flour and formulation combination of composite flour samples. It was concluded that formulation composite flour T4 into wheat flour gave the cake with the best overall quality acceptabily.

A research study was carried out to develop cookies with good nutritional and physical quality from sweet potato flour and wheat flour and to evaluate the quality characteristics. The mature sweet potato (cv. Wariapola Red) tubers were washed, peeled, cut into thin slices of 1mm thickness, dried under the sun until the pieces were quite brittle, milled and sieved. Different composite blends of wheat flour and sweet potato flour were mixed in the ratios (w/w) of 100:00, 80:20, 60:40, 40:60, 20:80 and 00:100. Cookies were then prepared from separate mixtures following manufacturing procedures. Sweet potato flour was nutritionally analyzed and it contained 2.3% protein, 9.4% dietary fiber and 85.5% soluble carbohydrate, and therefore, sweet potato flour appeared to be suitable for a successful combination with wheat flour for the production of cookies. Physical characteristics such as thickness, volume, diameter and spreading factor of the cookies decreased from 0.969 to 0.910 cm, 41.66 to 30.41 cm 3 , 7.4 cm to 6.52 cm and 6.43 to 5.61 respectively while density of cookies increased from 0.474 g/cm 3 to 0.652 g/cm 3 with increasing of sweet potato flour up to 100%. The sensory qualities showed that the cookies supplemented with 40% sweet potato flour were well acceptable in terms of colour, texture, taste and overall acceptability. The mixture of 40% sweet potato flour and 60% wheat flour had been successful for the formulation of composite cookies with better physical, nutritional and organoleptic qualities within the universally accepted standards. Keywords. Cookies, physical characters, organoleptic qualities, sweet potato flour, wheat flour.

Wheat flour is the basic flour for flour confectionaries; however, its strict agronomic requirements limit its cultivation in many regions of the world. Hence, it has to be imported, raising the cost of production. Researchers are on the lookout for cheaper alternatives from locally available materials, and this has led to the use of composite flours. This study aimed to evaluate the quality attributes of wheat and aerial yam composite flours and the properties of biscuits produced from the composite flours. The composite flours were analyzed for their functional, proximate, mineral and phytochemical properties. While the biscuits were evaluated for their physical, microbial and sensory properties. Results showed a significant increase in the protein, fibre and fat contents of the composite flour in comparison to the control with values ranging from 5.77-7.18%, 0.4-0.62%, and 3.4-3.62%, respectively. Calcium (1.16-1.69 mg/100 g), iron (0.38-0.67 mg/100 g), magnesium (24.00-35.38 mg/100 g), potassium (2.87-5.06 mg/100 g), sodium (0.20-0.28 mg/100g) and phytochemicals were also observed to increase in the composite flours. The composite flours also had lesser bulk densities (0.70-0.75 g/ml) and higher water absorption capacities (113.50-134.00 g/ml) than 100% wheat flour (0.77 g/ml and 102.50 g/ml, respectively). The physical and sensory properties of the biscuits produced from the composite flours compared favourably with those produced from the control flour as there was no significant difference in the diameter, taste, crispness and overall acceptability of the biscuits. The findings showed the suitability of aerial yam flour as an alternative to wheat flour.

Biscuits prepared using composite flour (CF) blends made from multigrain flour (MGF) and sweet potato flour (SPF) were compared with biscuits prepared using wheat flour (WF; control). Three proportions of MGF:SPF were used to prepare CF biscuits: T1 (80:10), T2 (75:15), and T3 (70:20), while 100% WF biscuits served as control. MGF enriched the biscuits with antioxidants, dietary fibre, and protein. The addition of SPF produced softer biscuits. When 5% each of pumpkin flour (PF) and extruded soy chunk flour (ESF) were added to CF biscuits, it helped in improving their colour, texture, and taste scores. The physicochemical, antioxidant, textural, and sensory analyses were performed on both CF and control biscuits, and results showed a significant difference in nutritional contents between them. Substitution of wheat flour with MGF in experimental biscuits led to a significant increase in protein contents of T1 and T2 samples. Fibre and ash contents were the highest for T3 sample at 1.52 and 1.71%, respectively. T3 sample was also found to have higher levels of antioxidant activity (22%) and total phenolic content (234 mg GAE/100 g). The CF biscuits had a higher β-carotene content (390 to 823 µg/100 g). CF biscuits were darker in colour and less hard. T3 sample gave a sensory performance comparable to that of the control. Therefore, the present work suggested that composite multigrain flour with sweet potato flour can be used to produce biscuits with superior nutritional, antioxidant, and sensory qualities as compared to ordinary wheat biscuits.

The nutritional, physicochemical, functional properties of sweet potato-wheat composite flour and its sensory attributes in four pastry products were studied. Moisture content of 100% sweet potato flour was significantly (p < .001) lower than 100% wheat flour and sweet potato-wheat composite flours (5%, 10%, 15%, 20%, and 30%). The 100% sweet potato flour had 89.2% carbohydrate and 378.6 kcal of energy per 100 g. The pH of 100% sweet potato flour was significantly (p < .05) lower, compared to 100% wheat flour. Emulsion capacity was higher (52.4%) for sweet potato flour than wheat flour (48.4%). Pasting temperatures were similar for the flours but duration differs. Sweet potato-wheat composite flour substitution levels at 5–15%, 5–20%, and 30% were acceptable for doughnuts, bread, chips, and biscuits, respectively. Practical applications There is an increasing demand for pastry products. Sweet potato flour possesses desirable proximate, physicochemical, functional, and sensory properties suitable to partially substitute wheat flour in the pastry industry. This study indicated that sweet potato flour is low in fat and high in vitamins, dietary fiber, and minerals and its composite flour in products were acceptable. Further, the acceptance of the sweet potato composite flour in pastry products addresses the challenge of people who suffer celiac disease associated with the consumption of gluten from cereals.

The study was done to evaluate the cooking and sensory quality of instant noodles produced from blends of local rice, water yam, and wheat composite flours. Mixture D-Optimal Design for three variables was used. The study took place at the Department of Food Technology, Abia State Polytechnic, Aba between January 2021 and December 2023. The statistical software package was used to generate the experimental design matrix, analyze the experimental data and develop the regression model, and the total number of experiments N was= 10. The minimum and maximum values for component proportions for the flour blends are given as: 20&lt;=X1&lt;=100, 0&lt;=X2&lt;=50, 0&lt;=X3&lt;=30. X1 = content of hard wheat flour (%), X2 = content of rice flour (%), and X3 = content of water yam flour (%). The cooking time of the instant noodles (5.25 - 7.05 min), cooked weight (3.08 - 3.99 g), and cooking loss (0.11 - 0.6 g/g) varied significantly (p&lt;.05). The major factor that affected the cooking quality was the increase in the rice flour component of the mixture components. The protein content (3.07 - 7.42%) decreased significantly with an increase in the water yam component of the blends. The mixture response surfaces of the sensory analysis depicted a progressive decrease in preference for appearance, flavor, mouthfeel, taste, and overall acceptability with increase in the rice and water yam components of the mixture. However, noodles made from 100:0:0 (wheat flour) was not statistically (p&gt;.05) different from noodles made from 75:25 (wheat: rice) composite flour in all the sensory attributes except for the taste preference. The coefficients of the components implied that the local rice flour was a better substitute for wheat than water yam. Noodles made from 75:25 (wheat: rice) composite flour can be used to produce instant noodles that can compete with noodles in the market made from 100% wheat flour. Noodles made from 75:25 (wheat: rice) composite flour can be used to produce instant noodles that can compete with noodles in the market made from 100% wheat flour.

Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread

This investigation clarifies the effect of utilizing composite flour prepared using millet flour (MF) and wheat flour (WF) in the development and quality analysis of biscuits enriched with white sweet potato flour (WSPF). Two variations of composite flour were formulated: A (WF: MF = 75:25) and B (WF: MF = 50:50). WSPF was used to substitute 10%, 20%, and 30% (w/w) of composite flour to produce biscuits. The results demonstrated that the ratio of ash (2.91%) and fiber content (5.11%) of WSPF powder was higher than those of the MF (2.27% and 2.63%) and WF (1.13% and 1.65%), respectively. In addition, fat, ash, and fiber content of the composite flour increased with increasing MF level. Total phenols (847.95 mg/g) and antioxidant properties (847.95%) of WSPF were higher than those of the MF and WF flour and composite flour formula. Increasing MF ratio in the composite flour led to a significant reduction in water absorption capacity, oil absorption capacity, bulk density, and swelling capacity. Ash and fiber content of the baked biscuits increased with the increased WSPF level. Based on the findings of the sensory evaluation, the biscuits made from composite flour and WSPF were significantly comparable in all sensory attributes. Overall, production of biscuit samples from composite flour made of millet flour and wheat, and enriched with WSPF, will not only improve the nutritional quality of the product and develop biscuits as a novel food with more functional components but also enhance the utilization of cereals and root crops.

The use of fat replacers in meat products has been explored due to the demand for nutritious and healthy meat products. The optimal blend of wheat and sweet potato flour as healthy alternatives was investigated. Using standard procedure, samples formulated were analyzed for proximate, color, texture, sensory, and cooking properties. The cooking yield, diameter reduction and cooking loss value ranged between 56.13 -77.27%, 10.35 - 15.03% and 18.01 - 22.72% respectively. A significant difference was observed in all the cooking properties of the beef patties. The color attributes of the beef patties with the inclusion of wheat and sweet potato flour were significantly affected by the incorporation of the flour blends. An increase was observed in protein content as the addition of wheat flour increased while the inclusion of sweet potato flour decreased fat content. The presence of sweet potato flour significantly affected all the textural attributes of the beef patties samples. The optimum ingredient ratio obtained was 24% wheat flour and 76% sweet potato flour. Replacing meat fat with wheat and sweet potato flour blends will produce acceptable beef patties.

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T0). The functional properties (water absorption capacity and water solubility index) of the flours were determined. Sensory evaluation of biscuits was determined. The proximate and mineral contents of the most preferred biscuits were determined. Results showed that the substitution significantly increases the functional properties of the flours (P < 0.05). Sample 75% (T3) is the most preferred biscuit. The incorporation of sweet potato and soy flour in the formulation significantly increases the moisture, fat, protein, fiber, copper, manganese, calcium, magnesium, and potassium contents of the biscuits (P < 0.05). Biscuit 75% (T3) records the highest levels in protein and fiber while sample T0 (control) records the highest levels of iron, zinc, and sodium. In terms of overall acceptability and nutrient contents, sample 75% (T3) is the best biscuits.