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

Abstract

Malnutrition 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.

Keywords:

• Banana
• β-Carotene
• Bread
• Malnutrition
• Orange-fleshed sweet potato

PUBLIC INTEREST STATEMENT

Orange-fleshed sweet potato contains vital nutrients, but despite its potential, it is still viewed as a poor man’s food. Banana is one of the most widely consumed fruits in the world. The perishable nature of bananas is a major problem for farmers. To overcome such problems, value addition such as bread helps reduce postharvest losses.

Results of this study showed that orange-fleshed sweet potato has higher β-carotene and sources of energy, which could help in the reduction of vitamin A deficiency, which helps to prevent night blindness. Banana is also rich in energy and minerals, and its product could be a source of energy and mineral that makes flour a promising raw material for calorie-rich food for children and adults that help solve malnutrition problems. Therefore, the incorporation of banana and orange-fleshed sweet potato flour can improve the nutritional composition and sensory acceptability of bread that help to solve the food malnutrition problem.

Acknowledgments

The authors gratefully acknowledge the Department of Food Engineering, Bahir Dar University Institute of Technology (BIT), for providing laboratory and instrumental facilities.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

No funding was received for conducting this study.

Notes on contributors

Masresha Gebeyehu Ewunetu

Masresha Gebeyehu Ewunetu has received BSc. in Food Technology and Process Engineering from Bahir Dar Institute of Technology. He has also received MSc. in Food Technology from the same institute. He is a lecturer and researcher at Arba Minch University in the Department of Food Engineering. He has a great aspiration to work in the research areas of Beverage Technology, Baking Technology, Food Safety, and Quality Management. He has published articles in the area of Food Engineering.

Ararsa Tessema is a senior lecturer and researcher, currently working at the Department of Food Engineering, Arba Minch University, Ethiopia. His broad research interests are Food Product Development, Food Processing, Food Analysis, Starch Technology, and Biodegradable Film Development.

Meaza Kitaw is a lecturer in the Department of Food Engineering at Arba Minch University, Ethiopia. Her key research areas are Food Technology, Essential Oil, and Food Product Development.