Abstract
Refining food recipes with orange‐fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP–wheat flour bread recipes—vita butter bread and vita tea bread—were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired‐preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types. Weighed bread intake by lactating mothers (n = 50) was used to estimate the contribution to dietary vitamin A based on the trans β‐carotene content. The developed vita butter bread and vita tea bread were most preferred by at least 77% (p < .05) of consumers (n = 310) for all the attributes considered. The average daily intake by the lactating mothers for vita butter bread was 247 g, and for vita tea bread was 196 g. The trans β‐carotene content of vita butter bread and vita tea bread were found to be 1.333 mg/100 g and 0.985 mg/100 g, respectively. The estimated trans‐β‐carotene intake was 3,293 μg/day (vita butter) and 1,931 μg/day (vita tea) based on the weighed bread intake, respectively, meeting 21% and 12% of the daily requirement (1,300 μg RAE/day) for lactating mothers, the life stage group with the highest vitamin A requirement. OFSP therefore could composite wheat flour to bake butter and tea bread, and will contribute to significant amount of dietary intake of vitamin A.
Highlights
Vitamin A deficiency (VAD) prevalence among mothers and children has internationally prompted the search for actions to combat it (Low, Walker, & Hijmans, 2001)
Data generated from the food intake by the lactating mothers and trans β-carotene analysis of the vita butter and vita tea bread recipes were compared using the two-sample t-test procedure in Minitab version 16.2TM (Minitab Inc., State college, PA, USA) at 0.05 significance level
The higher consumer preference for vita butter bread and vita tea bread than conventional 100% wheat flour bread types may be due to the inherent color, flavor, and sweetness of orange-fleshed sweet potato (OFSP) (Leighton, 2007)
Summary
Vitamin A deficiency (VAD) prevalence among mothers and children has internationally prompted the search for actions to combat it (Low, Walker, & Hijmans, 2001). These actions include supplementation, food fortification, biofortification, and diet diversification coupled with nutrition education (Berti, Faber, & Smuts, 2014). Incorporating OFSP puree in bread production would provide a unique opportunity to create income for rural farmers, reduce the cost of wheat importation (Bonsi et al, 2014, 2016), and significantly contribute to VAD reduction (Hamed, Refai, Hussein, & El-Samahy, 1973; Low & van Jaarsveld, 2008). The objectives were to utilize OFSP puree in the development of two composite bread recipes and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers
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