Abstract
In the diet of the population of West African countries, there is a shortage of macro- and micronutrients, which negatively affects people’s health. Bakery products traditionally occupy a significant part in the diet. Sweet potato is a promising ingredient in the enrichment of bakery products. Sweet potato ranks seventh among crops in terms of prevalence and use in nutrition, because It is an unpretentious plant, resistant to drought, pests, diseases and can grow in flooded soils. An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying sweet potato powder into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared to the control. When adding sweet potato powder in an amount of 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control. When making juice from sweet potato in an amount of 50-70%, the specific volume of products increased by 9-21% compared with the control sample. The largest specific volume was possessed by products with the addition of sweet potato juice in an amount of 70% instead of the mass of water according to the product recipe. The acidity of bread increased by 6% in samples with the introduction of juice for 50 and 60%, and by 12% in the bread sample with the introduction of juice for 70%. The porosity of the crumb of bread increased slightly. A technique is proposed for determining the rational dose of adding powder and sweet potato juice to bread.
Highlights
In the diet of the population of West Africa, in particular Benin, there is a shortage of macro and micronutrients, which negatively affects people's health
An analysis of the data of finished products obtained by adding sweet potato powder obtained by infrared drying into the dough in the amount of 5% and 10% by weight of flour showed that the shape stability of the samples increased by 4% and 2% compared with the control
It was found that when sweet potato powder was added in an amount of up to 10%, the specific volume increased by 6%, porosity - by 3%, acidity - by 25 - 37% compared with the control
Summary
In the diet of the population of West Africa, in particular Benin, there is a shortage of macro and micronutrients, which negatively affects people's health. Bakery products traditionally occupy a significant part of the diet, so the enrichment of their composition with biologically active substances will solve the problem of deficiency of macro- and micronutrients. Expanding the range of bakery products in Africa through the use of powders of products of processing of local plant materials, for example, sweet potato, when baking bread. 2. Improving the efficiency and rational use of wheat flour, replacing part of it with powders from available local starch-containing plant materials. 4. Stimulating the improvement of the efficiency of cultivation of sweet potato (by expanding the assortment and increasing the volume of cultivation of crops) while reducing the cost of production in the drying process
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