PALATABILITY OF LOAF BREAD UTILIZING DIFFERENT VARIETIES OF SWEET POTATO AS FLOUR

A QUANTITATIVE RESEARCH

PRESENTED TO THE SCHOOL ADMINISTRATION, FACULTY AND STAFF OF CENTRAL PHILIPPINES STATE
UNIVERSITY - SIPALAY CAMPUS

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF

BACHELOR OF SECONDARY EDUCATION

(Major in Science)

MAROCOM, CARLA JANE D.

SERNA, KETH JOJEAN

CHAPTER 1: INTRODUCTION
 Background of the Study

FLOUR

According to Food Standars Australian New Zealand (FSANZ), Flours are defined as product of grinding

or milling of cereals, legumes or other seeds. Flour lends structure to bake goods, like cakes, buliscuit,

pastry and bread, with a range in protein content to suit the purpose and desired outcome. Higher -

protein flours provided a greater proportion of gluten and a stronger dough for products like bread. In

modern usage, the word flour alone usually refers to wheat flour, the major type in Western

Countries (Rosen, 2012).

Flour have a great nutritional value and they can be helpful for malnutrition and for some people who

have a problem with health. Flour has a good nutritional value with high protein and vitamins which

can be scarce in wheat flour content . (Olaoye.et.al 2016). Flour is often considered one of the most

suitable vechicles for Multinutrient Portificati (Hemery et al., 2018). In addition, flours can be major

source of bioactive compounds, since flour can be fortified with many micronutrients, reducing the

risk of multiple difeciences where they exist and improve health benefits (Akhtar, Anjun and

Anjum2011).

Flour provides the structure in baked goods, when mixed in water forming gluten.It is the elastic

gluten framework which stretches to contain the expanding leaving during gases during rising (Tang,

Y., Linda, B.L, and Franz, L. (2013). (Kurek et al., 2015) revealed that Flour is the basic ingredient for

bread making.

BREAD
Baked products are a staple food worldwide. They are essential for human nutrition (Paton et al., 2013;

Cappelli et al., 2020b) as they are an important source of carbohydrates, protein, dietary fiber, vitamins,

micronutrients, and antioxidants (Cappelli et al., 2020b; Bredariol et al., 2020). Bread, in particular, is

one of the oldest types of baked goods (Raheem et al., 2019). Bread is a staple food in human diet. It is a

'convenient' product delivering both satiety and nutrition, and is therefore highly desired worldwide.

Bread may be described as fermented confectionary product produced mainly from wheat flour, water,

yeast and salt by a series of process involving mixing, kneading, proofing, shaping and baking ( Dewettink

et al., 2008).

SWEET POTATO

Root and tuber crops play a significant role in agriculture and facilitate food security in many developing

countries. Sweet potato (SP) or its scientific name Ipomoea batatas (L.) belongs to the family

Convolvulaceae where it is the seventh most important crop in the world after wheat, rice, corn,

potatoes, barley and cassava. Sweet potatoes are one of the most important cultivars and foods in most

countries, especially in the tropics and subtropics (Shekhar et al., 2015). SP was recognized as the

secondary staple food and possess significant role in diet of humans in many underdeveloped countries

(Van Jaarsveld et al., 2005). In contrast to the other staple food crops, (Trancoso-Reyes et al., 2016)

defined that SP possess special attributes such as adoptability in wider topography, ability to grow in

subsidiary circumstance, good productivity in short durations, and balanced nutritional composition.

Sweet potato was reported to have good sensory acceptability due to the eye-pleasing colors and sweet

taste. This high sensory acceptability of some SP varieties was suitable in malnutrition management and

facilitating food security in underdeveloped nations (Julianti, Rusmarilin, Ridwansyah, & Yusraini, 2017).

The nutritional composition of sweet potatoes is essential in meeting human dietary needs including
carbohydrates, fibre, carotene, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, vitamins A and

C and high-quality protein (Oke and Workneh, 2013).

Most developing countries face difficulties in the storage and transportation of sweet potatoes.

Therefore, sweet potato tubers have been processed into food products that have a longer shelf life and

better properties than fresh sweet potatoes. Examples of foods that can be processed from sweet

potatoes are biscuits, muffins, noodles, breakfast foods and pies. Moreover, sweet potato tubers can be

processed into flour which is more stable and not easily damaged. Sweet potato flour can be used to

enhance the quality of food products such as colour, taste, natural sweetness and as a nutritional

supplement (Ahmed, Akter and Jong-Bang et al., 2010). (Oluwalana et al., 2012) reported that wheat

flour could be substituted with as much as 15% sweet potato flour in bread making without adversely

affecting the physicochemical and sensory properties.

ORANGE FLESH SWEET POTATO

From a dietary point of view and nutritional perspective, Orange fleshed Sweet Potato (OFSP) ranked as

number 1 among all vegetables. OFSP tubers are considered as an significant dietary resource of VAC

and NPVAC (Mohammad, Ziaul, & Sheikh, 2016). OFSP is appreciated due to the VA ( Vitamin A)

contribution and role in VAD (Vitamin A Deficiency) eradication in developing countries (Girard et al.,

2017; Kurabachew, 2015; Van Jaarsveld et al., 2005). Orange-flesh sweet potato (OFSP) is a root crop

largely grown in tropical countries. It is rich in ß-carotene, polyphenols, ascorbic acid, carbohydrates,

dietary fbre and essential minerals (Van Hal M, 2000) . A previous study of the functional properties of

OFSP flour revealed its great potentials for the development of new bakery products (Chikpah S K et al.,

2020) . The flour can also add natural colour, sweetness and flavour to food products (Van Hal M, 2000).
PURPLE FLESH SWEET POTATO

Purple sweet potato (PSP) has attracted much attention because its nutritional value and heat stability

of its colour with associated with its anthocyanin content (Bovel - Benjamin AC, 2007 ; Kim H W et al.,

2012). These components can contribute to the nutritional properties especially starch and dietary fibre,

colour and flavour of food products. Anthocyanin has antioxidant antimutagenic, hepatoprotective,

antihypertensive and antihyperglycemic activities (Suda I et al,. 2012). PSP can also used to reduce the

amount of sugar in food products so it can be consumed by people who are in a sugar diet such as

diabetes patient (Yenumula D L R and Thailakavathu S, 2018). PSP has a short shelf life and is easily

damaged due to its high water content, therefore it must be processed into semi-finished products such

as flour (PFSP) or starch. Purple Flesh Sweet Potato (PSPF) has high shelf life due to low flour moisture

content, easy to be processed into a variety of products, such as cakes (Hutasoit M S et al., 2018 ;

Chuango K et al., 2019) , noodles (Julianti E et al.,2019), cookies (Ulfa Z et al., 2019) , biscuits (Aziz A A et

al., 2018) , and breads (Santiago D M et al., 2015 ; Hathorn C S et al., 2008.

Sweet Potato root crops are widely known in the Philippines. It thrives well due to it's short maturity

time and ability to grow under diverse climate. This give its great potential for combating food shortage

and malnutrition, and to be used as a staple food. Despite this, it is yet to be fully exploited and is still

perceived as an underutilized yet nutritious food.

Studies assessing the production of natural flour and its palatability in bread making. Research is

needed to provide proof and other evidences that may use in the validity and reliability in the succes of

this study.
Therefore, the purpose of this study is to determine the Palatability of different varieties of sweet

potato ( orange flesh sweet potato, purple flesh sweet potato, and white flesh sweet potato ) as flour for

Bread Making.

Objectives of the Study

The purpose of this study is to determine the Palatability of different varieties of sweet potato ( orange

flesh sweet potato, purple flesh sweet potato, and white flesh sweet potato ) as flour for Bread Making.
Specifically this study shall seek answer to the following objectives:

1. What is the level of Palatability of different varieties of sweet potato (orange flesh potato,

white flesh potato, and purple flesh potato) as flour in terms of:

a. Color

b. Texture

c. Taste

2. Is there a significant difference in the Palatability of different varieties of sweet potato (orange

flesh potato, white flesh potato, and purple flesh potato) as flour in bread making.

Hypothesis (Null Hypothesis)

The hypothesis is derived from the main objective of the study.

Ho: There is no significant difference in the Palatability of different varieties of sweet potato (orange

flesh potato, white flesh potato, and purple flesh potato) as flour for Bread Making.

Significance of the Study

This study will be beneficial to the following:

Bakershop Owners: This study will be beneficial to the bakershop owners to help them use natural flour

as there supplies use in bread making.

Local Bakers: This study will be beneficial to the local bakers to help them use natural flour in bread

making.
Community: This study will be beneficial to the community in which it helps the community to adapt

and use natural flour that has more health benefits in an affordable way.

Future Researchers: This study will be beneficial to the future researchers because, this will be their

basis for the another study.

Scope and Delimitations

This study generally aims to determine the Palatability of different varieties of sweet potato (orange

fleshed sweet potato, purple fleshed sweet potato, and white fleshed sweet potato) as flour for bread

making. This study will be conducted at CPSU Science Laboratory at Barangay Gil Montilla Sipalay City

Negros Occidental. It will utilized survey questionnaire and it will be conducted on 2022.

As to the limitation of this study, the researchers will conducting the study to the 10 selected individual

for every category in the community to get the total of 30 respondents.

Definition of Terms

The following terms are defined conceptually and operationally:

Loaf Bread - A loaf of bread is bread which has been shaped and baked in one piece. It is usually large

enough for more than one person and can be cut into slices. ( Collins Dictionary)

- It refers to the projected output in the study.

Flour - According to Food Standars Australian New Zealand (FSANZ), Flours are defined as product of

grinding or milling of cereals, legumes or other seeds. (Kurek et al., 2015) revealed that Flour is the basic

ingredient for bread making.

- It refers to the main ingredient derived from Sweet Potato (orange flesh sweet potato, purple

flesh sweet potato, and white flesh sweet potato) as an output of the study.

Palatability - It can be measured as a subjective references of food,it subjective pleasantness or indeed

the amount (in grams) of food subject eats . (R.J Stubbs and J.E Bundell 2013).

- It relates to the quality or act of recognizing the validity of the taste perceived from the

extracted flour of Sweet Potato (orange flesh sweet potato, purple flesh sweet potayo, and white flesh

sweet potato) as flour for bread making.

Sweet potato - a tropical vine (Ipomoea batatas) of the morning-glory family with variously shaped

leaves and purplish flowers; also : its large thick sweet and nutritious tuberous root that is cooked and

eaten as a vegetable (Merriam - Webster Dictionary).

-It refers as a the raw material use as flour for bread making.
Varieties - The quality or state of being different or diverse; the absence of uniformity, sameness, or

monotony. (Oxford Dictionary)

- It refers to the different types of sweet potato use as flour for bread making.

CHAPTER 2: REVIEW OF RELATED LITERATURE

OVERVIEW OF FLOUR

According to Food Standars Australian New Zealand (FSANZ), Flours are defined as product of grinding

or milling of cereals, legumes or other seeds. Flour lends structure to bake goods, like cakes, buliscuit,

pastry and bread, with a range in protein content to suit the purpose and desired outcome. Higher -

protein flours provided a greater proportion of gluten and a stronger dough for products like bread. In

modern usage, the word flour alone usually refers to wheat flour, the major type in Western

Countries (Rosen, 2012). Flour have a great nutritional value and they can be helpful for malnutrition

and for some people who have a problem with health. Flour has a good nutritional value with high

protein and vitamins which can be scarce in wheat flour content . (Olaoye.et.al 2016).

HISTORY ORIGIN OF FLOUR

The first evidence of flour was found to be from around 30,000 years ago. It came from the Upper

Paleolithic region in Europe. The oldest technique used to make flour was using a combination of a

stone mortar and pestle. Later on, the Romans used flour by grinding seeds on cone mills. The ancient

Greeks were the first ones to use watermills before 71 B.C. As you can see, the history of flour is

complex and has had many changes. In the 1930s, flour began to be enriched with iron, niacin,

thiamine, and riboflavin. Folic acid was added in the 1990.As you can see, flour has a long history that

has changed rapidly with modern technology.

HISTORY OF FLOUR PRODUCTION

Flour has been made since prehistoric times. The earliest methods used for producing flour all

involved grinding grain between stones. These methods included the mortar and pestle (a stone club

striking grain held in a stone bowl), the saddlestone (a cylindrical stone rolling against grain held in a

stone bowl), and the quern (a horizontal, disk-shaped stone spinning on top of grain held on another

horizontal stone). These devices were all operated by hand.

With respect to milling, earlier work has summarized current knowledge regarding the two most

widely-used milling techniques, namely stone and roller milling (Cappelli et al., 2020g). The latter

review highlighted that the milling technique had the most significant impact on flour quality, dough

rheology, and final bread characteristics, and suggested some specific strategies to improve both

techniques. Regarding stone milling, the most interesting improvement strategies concern the correct

management of wheat conditioning and stone rotational speed (Cappelli et al., 2020d), and the

rediscovery and modernization of traditional stone watermills (Di Silvestro et al., 2014). For the roller

mill, several other strategies have been identified: wheat debranning before milling, combined with

the stabilization of bran, middlings, and germ (Cappelli et al., 2020g); the development and

improvement of automatic and adaptive mill plants (Campbell et al., 2012); and the use of break,

sizing, and reduction systems to improve milling technology, flour differentiation, and reduce

environmental impacts (Cappelli et al., 2020e). The practice of makingflour by the process other

milling was introduced about 1870, although the texture and color of the white flour produced by this

method was a great improvement over the gray , coarse stone ground flour, the more refined white

flour contained much less of the coatings of the wheat grain and thus less vitamins and minerals.

USES AND NUTRITIONAL BENEFITS OF FLOUR

Worldwide, millions of tons of flour are used for human consumption each year, they consumed as

noodles, breads, pasta and other flour products ( Pacho et al.2015) Flour provides the structure in

baked goods, when mixed in water forming gluten.It is the elastic gluten framework which stretches

to contain the expanding leaving during gases during rising (Tang, Y., Linda, B.L, and Franz, L. (2013).

(Kurek et al., 2015) revealed that Flour is the basic ingredient for bread making. Flour is not only used
for baking, it can also be used to fight acne.If you want to remove acne fast, try applying a paste made

from honey and a bit of flour.(Nystul,2011).

Flour is often considered one of the most suitable vechicles for Multinutrient Portificati (Hemery et

al., 2018). In addition, flours can be major source of bioactive compounds, since flour can be fortified

with many micronutrients, reducing the risk of multiple difeciences where they exist and improve

health benefits (Akhtar, Anjun and Anjum2011).

BREAD OVERVIEW
Baked products are a staple food worldwide. They are essential for human nutrition (Paton et al., 2013;

Cappelli et al., 2020b) as they are an important source of carbohydrates, protein, dietary fiber, vitamins,

micronutrients, and antioxidants (Cappelli et al., 2020b; Bredariol et al., 2020). Bread, in particular, is

one of the oldest types of baked goods (Raheem et al., 2019). Bread is a staple food in human diet. It is a

'convenient' product delivering both satiety and nutrition, and is therefore highly desired worldwide.

Bread may be described as fermented confectionary product produced mainly from wheat flour, water,

yeast and salt by a series of process involving mixing, kneading, proofing, shaping and baking ( Dewettink

et al., 2008).

Bread consumption has increased continuously in many developing countries due to changing eating

habits, a steadily growing population and because a large proportion of the overall increased incomes

can now be spent on foods (Seibel, 2011). Bread products vary widely around the world, as do their

production techniques. Basic ingredients are cereal flour, water, yeast or another leavening agent, and

salt. The nearly ubiquitous consumption of bread places it in a position of global importance in

international nutrition. Today, people are more conscious about their foods. They always find foods that

are convenient with great taste, reasonable price and carry important nutritional value. So, breads

prepared using sweet potato flour can be a great choice because of its ready-to-eat nature, good

nutritional value and low cost (Anonymous, 2006).

HISTOR OF BREAD

Bread has been a major component of human diet dating back to pre-historic man. This has made the

baking of yeast leavened and sour dough bread one of the oldest biotechnological process (Christine et

al., 2012). A literature review suggests that the first bread was made around 10,000 years BCE (Mondal

& Datta, 2008). The origins of breadmaking are lost in prehistory, when primitive man discovered that
the seeds of some plants could be crushed, mixed with water, and heated on the fire to make food (Bock

et al., 2016). Egyptians were the pioneers of the “white art” of breadmaking, making it popular

throughout the world (Mondal & Datta, 2008). Man learned the art of bread making more than 4000

years ago. Though not always in the same form or as we know it today, bread has been a popular staple

food for ages. Bread is one of the oldest prepared foods known to be consumed by humans. As a result,

bread also has enormous symbolic significance (R Haaland, 2007) with numerous references to it in

historical and religious texts both as an important part of the diet and as a metaphor for various types of

nourishment.

HISTORY PRODUCTION OF BREAD MAKING

Over time, the bread-making process remained relatively unchanged, until industrial production

resulted in significant changes in the process itself and in the ingredients used. Bread is the oldest and

most varied type of food in baked goods and it is a staple food in many countries of the world. In most

cases, bread is made from wheat flour, yeast, salt and water as basic raw materials, appropriate amount

of sugar, grease, dairy products, eggs and additives and other auxiliary materials may be added through

stirring, fermentation, shaping, molding, proofing, baking, cooling and other processes to produce bulky,

soft, flexible foods (Xiao, 2018). Bread baking is a complex process involving many physical and chemical

changes. The optimum baking process depends on the type of bread to be baked and the desired bread

characteristics. The ingredients that make up the dough and their processing conditions have a vital

effect on the development of the crumb structure in bread and other leavened products (Rathnayake et

al., 2018).

Although the basic recipe comprises a few simple ingredients, notably wheat flour, water, yeast, and salt

(Bredariol et al., 2020; Raheem et al., 2019), current production reflects local traditions and the
availability of raw materials.Despite their different characteristics, a literature review shows that the

quality of bread and bakery products is mostly influenced by the three major stages in the production

chain: milling, kneading, and baking (Arepally et al., 2020; Cappelli & Cini, 2021; Cappelli et al., 2020b,

2020g, 2021a; Lucas, 2014, pp. 335–354; Pagani et al., 2014, pp. 17–53).

BAKING PROCESS

Baking is the final, crucial step in breadmaking. It requires very high temperatures, typically in a range

between 160 and 250 °C, and there are several techniques that use different types of oven (Bredariol et

al., 2019). During baking, dough undergoes many physical and chemical changes, including: evaporation

of water; dough-crumb transition; formation of crumb and crust structures; volume expansion; protein

denaturation; and starch gelatinization (Yin & Walker, 1995). These transformations highlight the

delicacy of the operation. Selecting a non-optimal baking technique and oven temperature can

jeopardize all of the progress made by adopting milling and kneading innovations (Altamirano-Fortoul et

al., 2012; Purlis, 2010).

SWEET POTATO OVERVIEW

Root and tuber crops play a significant role in agriculture and facilitate food security in many developing

countries. Sweet potato (SP) or its scientific name Ipomoea batatas (L.) belongs to the family

Convolvulaceae where it is the seventh most important crop in the world after wheat, rice, corn,

potatoes, barley and cassava. Sweet potatoes are one of the most important cultivars and foods in most

countries, especially in the tropics and subtropics (Shekhar et al., 2015). SP was recognized as the

secondary staple food and possess significant role in diet of humans in many underdeveloped countries

(Van Jaarsveld et al., 2005). In contrast to the other staple food crops, (Trancoso-Reyes et al., 2016)

defined that SP possess special attributes such as adoptability in wider topography, ability to grow in

subsidiary circumstance, good productivity in short durations, and balanced nutritional composition.

Sweet potato was reported to have good sensory acceptability due to the eye-pleasing colors and sweet

taste. This high sensory acceptability of some SP varieties was suitable in malnutrition management and

facilitating food security in underdeveloped nations (Julianti, Rusmarilin, Ridwansyah, & Yusraini, 2017).

The nutritional composition of sweet potatoes is essential in meeting human dietary needs including

carbohydrates, fibre, carotene, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, vitamins A and

C and high-quality protein (Oke and Workneh, 2013).

Most developing countries face difficulties in the storage and transportation of sweet potatoes.

Therefore, sweet potato tubers have been processed into food products that have a longer shelf life and

better properties than fresh sweet potatoes. Examples of foods that can be processed from sweet

potatoes are biscuits, muffins, noodles, breakfast foods and pies. Moreover, sweet potato tubers can be

processed into flour which is more stable and not easily damaged. Sweet potato flour can be used to

enhance the quality of food products such as colour, taste, natural sweetness and as a nutritional

supplement (Ahmed, Akter and Jong-Bang et al., 2010). (Oluwalana et al., 2012) reported that wheat

flour could be substituted with as much as 15% sweet potato flour in bread making without adversely

affecting the physicochemical and sensory properties.

HISTORY ORIGIN OF SWEET POTATO

Central American countries are considered as the center of SP origin, but recent times they are

extensively cultivated in the tropical, in the subtropical zone, and in few temperate locations with

divergent agroclimatic conditions (Chandrasekara & Josheph Kumar, 2016). The roots of SP plants are

primary storage organs and act as sinks to photosynthetic products, and it resulted in the deposition of

different micro (phytochemicals)- and macro (carbohydrates)nutrients (Lemoine et al., 2013). SP was

reported to have highest dry matter content due to its sink strength (Rukundo, Shimelis, Laing, &

Gahakwa, 2013), and this crop was highly appreciated for the positive agronomic and nutritive

characteristics (Abidin, Carey, Mallubhotla, & Sones, 2017).

CONTRIBUTION AND USES OF SWEET POTATO

Sweetpotato fulfills a number of basic roles in the global food system, all of which have fundamental

implications for meeting food requirements, reducing poverty, and increasing food security (El‐Sheikha

and Ray 2017)

 Among the roots and tubers, SP (Ipomoea batatas) is very important after potato on the basis of

production and consumption. SP is a dicotyledon associated with Convolvulaceae family and ranks

worlds' seventh most important food crop (Ahn et al., 2010); it is a potential energy contributor and

considered as fifth essential crop (fresh weight basis) after rice, wheat, maize, and sorghum (Ndolo,

Nungo, Kapinga, & Agili, 2007). Currently, SP cultivation was reported in more than 115 nations

(FAOSTAT, 2019), and SP was recognized as the secondary staple food and possess significant role in diet

of humans in many underdeveloped countries (Van Jaarsveld et al., 2005). In contrast to the other staple

food crops, Trancoso-Reyes et al. (2016) defined that SP possess special attributes such as adoptability in

wider topography, ability to grow in subsidiary circumstance, good productivity in short durations, and

balanced nutritional composition. Sweet potato was reported to have good sensory acceptability due to

the eye-pleasing colors and sweet taste. This high sensory acceptability of some SP varieties was suitable

in malnutrition management and facilitating food security in underdeveloped nations (Julianti,

Rusmarilin, Ridwansyah, & Yusraini, 2017).

Sweet Potato can be process to different food products. Examples of foods that can be processed from

sweet potatoes are biscuits, muffins, noodles, breakfast foods and pies. Moreover, sweet potato tubers

can be processed into flour which is more stable and not easily damaged. Sweet potato flour can be

used to enhance the quality of food products such as colour, taste, natural sweetness and as a

nutritional supplement (Ahmed, Akter and Jong-Bang et al., 2010).

NUTRITIONAL BENEFITS OF SWEET POTATO

From a dietary and nutritional perspective, sweet potato (Ipomoea batatas Lam) is a good source of the

basic nutrients and different vitamins, minerals, antioxidants and bioactive compounds or polyphenols

(Burri, 2011; Satheesh and Solomon, 2019). β-Carotenes are important pigments in sweet potato roots
as provitamin A precursor, which is essential for human health (Low et al., 2017; Mayne, 1996; Teow et

al., 2007; Huang et al., 2007; Mark et al., 2009; Mayne, 1996).

Sweet potato is rich in carbohydrate, dietary fiber, B-carotene, ascorbic acid, folic acid and minerals

(Bovell-Benjamin, 2007; ILSI, 2008). Therefore, sweet potato is now widely used as an important human

diet around the world. Even though SP is a good source of carbohydrates (20%), the World Health Food

Organization (WHFO) has acknowledged as the root crop with “antidiabetic” activity (Anbuselvi, Kumar,

Selvakumar, Rao, & Anshumita, 2012). In vivo studies concluded that carbohydrate from SP stabilizes the

sugar levels in blood and decreases the resistance to insulin (Mohanraj & Sivasankar, 2014). Hernández

Suárez et al. (2016) reported that SP also provides the substantial quantities of selected vitamins (Vit C

and PVA), specific minerals (potassium, magnesium, and calcium), and various bioactive compounds

(phenolic acids and anthocyanins [ACN]) for consumers.

The nutritional composition of sweet potatoes is essential in meeting human dietary needs including

carbohydrates, fibre, carotene, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron, vitamins A and

C and high-quality protein (Oke and Workneh, 2013)

OVERVIEW OF ORANGE FLESH SWEET POTATO

From a dietary point of view and nutritional perspective, Orange fleshed Sweet Potato (OFSP) ranked as

number 1 among all vegetables. OFSP tubers are considered as an significant dietary resource of VAC

and NPVAC (Mohammad, Ziaul, & Sheikh, 2016). OFSP is appreciated due to the VA ( Vitamin A)
contribution and role in VAD (Vitamin A Deficiency) eradication in developing countries (Girard et al.,

2017; Kurabachew, 2015; Van Jaarsveld et al., 2005). Orange-flesh sweet potato (OFSP) is a root crop

largely grown in tropical countries.

In recent time, demand and attention on orange-fleshed sweet potato (OFSP) are raised due to the high

concentrations of β-carotene (BC) and non-pro-vitamin A carotenoids (NPVAC). Kurabachew (2015)

reported that OFSP has high potential to address VAD by food-based intervention programs in targeted

nations (Kurabachew, 2015). OFSP is a bio-fortified variety of sweet potato with high beta (β) carotene

which is a precursor of vitamin A, that is OFSP is a provitamin A food crop (Júnior et al., 2018;

Tumuhimbise et al., 2019; Azeem et al., 2020). Beforehand, researchers has worked tremendously on

OFSP: Adebisi et al. (2015) worked on its utilization, Alam et al. (2016) gave a report on the proximate

composition and carotenoid contents of the different varieties of OFSP in Bangladesh, while Tiruneh,

Urga, Tassew and Bekere (2018) gave a reported on the biochemical compositions and functional

properties of orange-fleshed sweet potato variety in Hawassa, Ethiopia. Other report on OFSP by

researchers includes Oloniyo et al. (2020); Omoba et al. (2020); Ruttarattanamongkol et al. (2016);

Tumuhimbise et al. (2019).

A previous study of the functional properties of OFSP flour revealed its great potentials for the

development of new bakery products (Chikpah S K et al., 2020) . The flour can also add natural colour,

sweetness and flavour to food products (Van Hal M, 2000). OFSP has given credit in recent scientific

reports for its role in bakery, snack, and confectionery foods (Chen, Schols, & Voragen, 2003).

NUTRITIONAL BENEFITS OF ORANGE FLESH SWEET POTATO

A large number of SP varieties exist and they differ from one another in the color of flesh, and root skin

amongst other attributes (Woolfe 1992; Aina et al. 2009). Orange-fleshed sweet potato is a good source

of nondigestible dietary fiber, specific minerals, different vitamins, and antioxidants (Endrias, Negussie,

& Gulelat, 2016; Rodrigues, Barbosa, & Barbosa, 2016). Scientists established the role of OFSP in health,

and this accredited to its rich nutritional components with anticarcinogenic and cardiovascular disease

(CVD)-preventing attributes (Chandrasekara & Josheph Kumar, 2016; Jung, Lee, Kozukue, Levin, &

Friedman, 2011). Recent scientific reports concluded the antioxidative and free radical scavenging

activity of phenolic acid components in OFSP with beneficial health-promoting activities (Bovell

Benjamin, 2007; Rumbaoa, Cornago, & Geronimo, 2009; Teow et al., 2007). Reports on the OFSP

incorporation in staple foods and its role in national food security and well-being are readily available

(Donado-Pestana, Salgado, de Oliveira Rios, dos Santos, & Jablonski, 2012; Oki, Nagai, Yoshinaga,

Nishiba, & Suda, 2006; Rumbaoa et al., 2009; Tang, Cai, & Xu, 2015; Teow et al., 2007).

OVERVIEW OF PURPLE FLESH SWEET POTATO

Researchers reported the clear role of variety difference in physical properties and chemical

compositions of SP; for instance, van Jaarsveld, Marais, Harmse, Nestel, and Rodriguez-Amaya (2006)

reported that purple- and orange-fleshed cultivars possess higher quantities of ACN and carotenes in

comparison with white-fleshed cultivars.

PFSP (Purples-fleshed sweet potato) is considered a healthy food due to its anthocyanin accumulation.

Purple-fleshed potato has high antioxidant activity due to anthocyanin. Anthocyanin is claimed to have
many health benefits such as anti-carcinogen, anti-inflammation, anti-bacteria, antivirus, anti-allergy,

anti-thrombotic and antioxidant. PSP has a short shelf life and is easily damaged due to its high water

content, therefore it must be processed into semi-finished products such as flour (PSPF) or starch. PSPF

has high shelf life due to low flour moisture content, easy to be processed into a variety of products,

such as cakes (Hutasoit M S et al., 2018 ; Chuango K et al., 2019) , noodles (Julianti E et al.,2019), cookies

(Ulfa Z et al., 2019) , biscuits (Aziz A A et al., 2018) , and breads (Santiago D M et al., 2015 ; Hathorn C S

rt al., 2008).

NUTRITIONAL BENEFITS OF PURPLE FLESH SWEET POTATO

Purple sweet potato (PSP) has attracted much attention because its nutritional value and heat stability

of its colour with associated with its anthocyanin content (Bovel - Benjamin AC, 2007 ; Kim H W et al.,

2012). These components can contribute to the nutritional properties especially starch and dietary fibre,

colour and flavour of food products. Anthocyanin has antioxidant antimutagenic, hepatoprotective,

antihypertensive and antihyperglycemic activities (Suda I et al,. 2012). PSP can also used to reduce the

amount of sugar in food products so it can be consumed by people who are in a sugar diet such as

diabetes patient (Yenumula D L R and Thailakavathu S, 2018).

CHAPTER 3: MATERIALS AND METHODS

Materials and Tools

NAME QUANTITY DESCRIPTION

Sweet potato roots (orange fleah) This is use as a raw material in the

study for producing flour.

Sweet potato roots ( white flesh) This is use as a raw material in the

study for producing flour.

Sweet potato roots (purple flesh) This is use as a raw material in the

study for producing flour.

Apron
Basin

Bowl

Clean towel

Disposable aluminum tray

Distilled water

Electric Oven

Fine cloth

Gloves

Graduated cylinder
Hair Net

Knife

Laboratory Gown

Measuring Spoon

Net

Pan/ Casserole

Peeler

Pulverizer

Smail pail
Swet potato flour (orange flesh)

Sweet potato flour (white flesh)

Sweet potato flour (purple flesh)

Transparent plastic container

Triple Beam Balance

Research Design / Experimental Design

The purpose of this study is to determine the significant difference in the Palatability of different

varieties of sweet potato (orange flesh potato, white flesh potato, and purple flesh potato) as flour,

hence Quantitative Descriptive Research Design will be utilized.

Furthermore, this study will also determine the level of Palatability of different varieties of swet potato

(orange flesh potato, white flesh potato, and purple flesh potato) as flour in terms of texture and taste

manifesting a quantitative data. The output of this study is to produce flour by utilizing potential

resources within the locality. Thus, the mean and standard deviation and one - way analysis of variance

are the statistical tools to be used.

Respondent of the Study

The respondent of this study will be categorize into 3 category , the kids (5-15 yrs old), Teenagers (15-20

yrs old) and adult (21-40 yrs old). The researcher will have to select 10 individuals for every category in

the community to get the total of 30 respondents.

Layouts of Plot/ Cages

Management Practices
Gathering Data

Data Analysis

REFERENCE

* Cappelli et al., (2021). Baking technology: A systematic review of machines and plants and their effect
on final products, including improvement strategies. Trends in Food Science & Technology. Volume 115,
September 2021, Pages 275-284. https://doi.org/10.1016/j.tifs.2021.06.048

* Etudaiye et al.,(2015). Utilization of sweet potato starches and flours as composites with wheat flours
in the preparation of confectioneries.Vol. 14(1), pp. 17-22,(2015 ).
http://www.academicjournals.org/AJB

* ¹,*Hasmadi, M., ¹Merlynda, M., ¹ Mansoor, A.H., ¹ Salwa, I., ² Zainol, M.K. and ¹ Jahurul, M.H.A. Food
Research 5 (4) : 145 - 152 (August 2021). https://doi.org/10.26656/fr.2017.5(4).610

* Satheesh Neela and Solomon W. Fanta, (2019).Review on nutritional composition of orange-fleshed

sweet potato and its role in management of vitamin A deficiency. Food Science & NutritionVolume 7,
Issue 6 p. 1920-1945. First published: 17 May 2019. https://doi.org/10.1002/fsn3.1063

* ¹,*Hasmadi, M., ¹Merlynda, M., ¹ Mansoor, A.H., ¹ Salwa, I., ² Zainol, M.K. and ¹ Jahurul, M.H.A. Food
Research 5 (4) : 145 - 152 (August 2021). https://doi.org/10.26656/fr.2017.5(4).610
 * Chinelo V. Ezeocha*, Nnenna A. Onwuneme, (2016) Evaluation of suitability of substituting wheat
flour with sweet potato and tiger nut flours in bread making.

* Satheesh Neela and Solomon W. Fanta, (2019).Review on nutritional composition of orange-fleshed

sweet potato and its role in management of vitamin A deficiency. Food Science & NutritionVolume 7,
Issue 6 p. 1920-1945. First published: 17 May 2019. https://doi.org/10.1002/fsn3.1063

* Joseph Kudadam Korese ¹ · Solomon Kof Chikpah ² · Oliver Hensel ³. Elke Pawelzik⁴. Barbara Sturm ³.

Efect of orange-feshed sweet potato four particle size and degree of wheat four substitution on physical,
nutritional, textural and sensory properties of cookies.European Food Research and Technology (2021)
247:889–905

* A Aritonang et al 2020 IOP Conf. Ser.: Earth Environ. Sci. 454 01211

*—

[5] Bovell-Benjamin A C 2007 Sweet Potato: A Review of its past, present, and future role in human
nutrition Adv Food Nutr Res 52 pp 1-59

[6] Kim H W, Kim J B, Cho S M, Chung M N, Lee Y M, Chu S M, Che J H, Kim S N, Kim S Y, ChoY S, Kim J H,
Park H J and Lee D J 2012 Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as
affected by steaming and baking Food Chem 130 pp 966-72

[7] Suda I, Oki T, Masuda M, Kobayashi M, Nishiba Y and Furuta S 2003 Physiological functionality of
purple fleshed sweet potatoes containing anthocyanins and their utilization in foods JARQ 37 (3)pp 167-
73
[8] Yenumula D L R and Thilakavathu S 2018 Sweet potato-wholesome nutrition in a SPUD Int J App
Home Sci 5 (1) pp 261-6

[9] Hutasoit M S, Julianti E and Lubis Z 2018 Effect of pretreatment on purple-fleshed sweet potato flour
for cake making IOP Conf Ser Earth Environ Sci

[10]Chuango K, Julianti E and Ginting S 2019 Effect of pre-treatment in the making of purple-fleshed
sweet potato flour towards cake characteristics IOP Conf Ser Earth Environ Sci 260 012090

[11]Julianti E, Ridwansyah and Siregar M A 2019 The effect of pre-treatment in the making of orange
fleshed sweet potato flour on dried noodle’s quality IOP Conf Ser Earth Environ Sci 230 012032

[12]Ulfa Z, Julianti E and Nurminah M 2019 Effect of Pre-treatment in the production of purple-fleshed
sweet potato flour on cookies quality IOP Conf Ser Earth Environ Sci 230 012095

[13]Aziz A A, Padzil A M and Muhamad I I 2018 Effect of incorporating purple-fleshed sweet potato in
biscuit on antioxidant content, antioxidant capacity and colour characteristics Malaysian J Analytical Sci
22 (4) pp 667-75

[14]Santiago D M, Matsushita K, Noda T, Tsuboi K, Yamada D, Murayama D, Koaze H and Yamauchi H

2015 Effect of purple sweet potato powder substitution and enzymatic treatments on bread making
quality Food Sci Technol Res 21 (2) pp 159-65

[15]Hathorn C S, Biswas M A, Gichuhi P N and Bovell-Benjamin A C 2008 Comparison of chemical,

physical, micro-structural, and microbial properties of breads supplemented wi

http://kendallpharmacy.com/xanax.html
Bread, a staple food in developing countries is consumed in large quantities because it is
affordable, is an excellent source of nutrients and is available in a “ready to eat” form
(Darko, 2002). Wheat, the basic ingredient in bread making is one of the most important
crops grown round the world, however it cannot be grown in all bread consuming areas
hence it may need to be imported making it relatively expensive according to the reports of
Edema et al. (2005) and Olaoye et al. (2006).

Sweetpotato (Ipomoea batatas), a dicotyledonous plant belonging to the family, Convulcea

is a starchy crop which thrives well in almost any climate and matures in about 3-4months.
This gives it great potential for combating food shortage and malnutrition. Despite this it is
yet to be fully exploited (Woolfe, 1992), and is still perceived as an underutilized yet
nutritious food (Woolfe, 1992; Bovell-Benjamin, 2007; Rodriguez-Amaya et al., 2011).
Oluwalana et al, 2012 reported that wheat flour could be substituted with as much as 15%
sweet potato flour in bread making without adversely affecting the physicochemical and
sensory properties.
* Chinelo V. Ezeocha*, Nnenna A. Onwuneme, (2016) Evaluation of suitability of
substituting wheat flour with sweet potato and tiger nut flours in bread making. Open
Agriculture. 2016; 1: 173–178

Sweet potato belongs to the family Convolvulaceae and is one of the most important food
crops in the world. As a world crop, it ranks seventh from the view point of total production
after wheat, rice, maize, potato, barley and cassava (Zuraida, 2003). The annual world
production of sweet potato was 105.1 million tons (Mt) in 2011. China is the largest grower
of sweet potatoes, providing about 70% of the world's supply (FAOSTAT, 2011). Sweet
potato is rich in carbohydrate, dietary fiber, B-carotene, ascorbic acid, folic acid and
minerals (Bovell-Benjamin, 2007; ILSI, 2008). Therefore, sweet potato is now widely used as
an important human diet around the world.
*M. S. Kamal*, M. N. Islam and M. G. Aziz (2013) Effect of sweet potato flour of two local
varieties on quality of breads. J. Bangladesh Agril. Univ. 11(2): 301–306, 2013

Sweet potato or its scientific name Ipomoea batatas (L.) belongs to the family
Convolvulaceae where it is the seventh most important crop in the world after wheat, rice,
corn, potatoes, barley and cassava. Sweet potatoes are one of the most important cultivars
and foods in most countries, especially in the tropics and subtropics (Shekhar et al., 2015).
In 2018, the global and Malaysian production of sweet potatoes amounted to
approximately 92 million and 38 thousand metric tonnes, respectively (FAOSTAT, 2020).

Soison et al. (2015) reported that differences in cultivation area would affect the colour of
the flesh and skin of cultivated sweet potatoes. Hence, it will influence their
physicochemical characteristics and nutritional compositions. Orange sweet potatoes have
a mixture of phenolic acid and high levels of carotenoids. However, purple sweet potatoes
have a higher content of anthocyanins than orange sweet potatoes. The nutritional
composition of sweet potatoes is essential in meeting human dietary needs including
carbohydrates, fibre, carotene, thiamine, riboflavin, niacin, potassium, zinc, calcium, iron,
vitamins A and C and high-quality protein (Oke and Workneh, 2013).

Examples of foods that can be processed from sweet potatoes are biscuits, muffins,
noodles, breakfast foods and pies. Moreover, sweet potato tubers can be processed into
flour which is more stable and not easily damaged. Sweet potato flour can be used to
enhance the quality of food products such as colour, taste, natural sweetness and as a
nutritional supplement (Ahmed, Akter and Jong-Bang et al., 2010).
* ¹,*Hasmadi, M., ¹Merlynda, M., ¹ Mansoor, A.H., ¹ Salwa, I., ² Zainol, M.K. and ¹ Jahurul,
M.H.A. Food Research 5 (4) : 145 - 152 (August 2021).
https://doi.org/10.26656/fr.2017.5(4).610

The nutritional qualities of sweet potato which are important in meeting human nutritional
needs including carbohydrates, vitamins A and C, fibres iron, potassium, and high quality
protein. cause of the various roles that sweet potatoes play in around the world, the
concept of nutritional quality and its contribution must transform to meet specific roles in
human diet. For instance, staple type diets could require high vitamin C, iron, potassium,
protein and as well as high fibre. Similarly, supplemental types of sweet potato must have
many of the same characters as staple types in terms of nutritional components. However,
as they will not be major food component, the level of components may be more flexible.
For example, supplemental product could be acceptable with more sugar or vitamin A
(carotene) than staple type. Luxury and nutriceuticals types of sweet potatoes are entirely
different from the staple and supplementary types.
*Anton Mais (2008). Utilization of Sweet Potato Starch, Flour and fiber in Bread and
Biscuits: Physio - Chemical and nutritional characteristics.

Orange-feshed sweet potato (OFSP) is a root crop largely grown in tropical countries. It is
rich in ß-carotene, polyphenols, ascorbic acid, carbohydrates, dietary fbre and essential
minerals (Van Hal M, 2000) . A previous study of the functional properties of OFSP four
revealed its great potentials for the development of new bakery products (Chikpah S K et
 al., 2020) . The four can also add natural colour, sweetness and flavour to food products
(Van Hal M, 2000).
*Joseph Kudadam Korese ¹ · Solomon Kof Chikpah ² · Oliver Hensel ³. Elke Pawelzik⁴.
Barbara Sturm ³. Efect of orange-feshed sweet potato four particle size and degree
of wheat four substitution on physical, nutritional, textural and sensory properties
of cookies.European Food Research and Technology (2021) 247:889–905

Purple sweet potato (PSP) has attracted much attention because its nutritional value and
heat stability of its colour with associated with its anthocyanin content (Bovel - Benjamin
AC, 2007 ; Kim H W et al., 2012). These components can contribute to the nutritional
properties especially starch and dietary fibre, colour and flavour of food products.
Anthocyanin has antioxidant antimutagenic, hepatoprotective, antihypertensive and
antihyperglycemic activities (Suda I et al,. 2012). PSP can also used to reduce the amount of
sugar in food products so it can be consumed by people who are in a sugar diet such as
diabetes patient (Yenumula D L R and Thailakavathu S, 2018). PSP has a short shelf life and
is easily damaged due to its high water content, therefore it must be processed into semi-
finished products such as flour (PSPF) or starch. PSPF has high shelf life due to low flour
moisture content, easy to be processed into a variety of products, such as cakes (Hutasoit
M S et al., 2018 ; Chuango K et al., 2019) , noodles (Julianti E et al.,2019), cookies (Ulfa Z et
al., 2019) , biscuits (Aziz A A et al., 2018) , and breads (Santiago D M et al., 2015 ; Hathorn C
S rt al., 2008).
* A Aritonang et al 2020 IOP Conf. Ser.: Earth Environ. Sci. 454 012113

PFSP (Purples-fleshed sweet potato) is considered a healthy food due to its anthocyanin accumulation.
Purple-fleshed potato has high antioxidant activity due to anthocyanin [4]. Anthocyanin is claimed to
have many health benefits such as anti-carcinogen, anti-inflammation, anti-bacteria, antivirus, anti-
allergy, anti-thrombotic and antioxidant [5].

* K Chuango et al 2019 IOP Conf. Ser.: Earth Environ. Sci. 260 012090

A large number of SP varieties exist and they differ from one another in the color of flesh,
and root skin amongst other attributes (Woolfe 1992; Aina et al. 2009). In Nigeria, the two
common local varieties are the purple skin–white fleshed and the yellow skin‐yellow
fleshed. However, improved varieties including orange‐fleshed varieties, with varying
genetic and agronomic characteristics are been developed in Nigerian research institutions
and released to farmers (Afuape 2009, 2013; Egeonu and Akoroda 2009).
*Ganiyat O. Olatunde, Folake O. Henshaw, [...], and Keith Tomlins, (2016). Quality
attributes of sweet potato flour as influenced by variety, pretreatment and drying method.
Food Sci Nutr. 2016 Jul; 4(4): 623–635.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4930505/

Bread may be described as a fermented confectionary product produced mainly from

wheat flour, water, yeast and salt by a series of process involving mixing, kneading,
proofing, shaping and baking (Dewettinck et al., 2008). Bread has been a major
component of human diet dating back to pre-historic man. This has made the baking of
yeast leavened and sour dough bread one of the oldest biotechnological process (Christine
et al., 2012).
* Etudaiye et al.,(2015). Utilization of sweet potato starches and flours as composites with
wheat flours in the preparation of confectioneries.Vol. 14(1), pp. 17-22,(2015 ).
http://www.academicjournals.org/AJB

(Kurek et al., 2015) revealed that Flour is the basic ingredient for bread making.
*Puput Dewi Anggraeni¹ and Tantri Adithia Sabrina², (2021).ANALYSIS OF KNOWLEDGE
ABOUT FLOUR FOR READINESS OF PASTRY PRACTICE OF STUDENTS STUDY PROGRAM DIII
HOSPITALITY HARAPAN BERSAMA POLYTECHNIC IN TEGAL. Journal of Indonesian Tourism
and Policy Studies Vol. 5 No. 1 E- ISSN: 2541-5360

1 INTRODUCTION
Root and tuber crops play a significant role in agriculture and facilitate food security in
many developing countries. In the year 2017 worldwide, 494.6 million tons of roots and
tubers (including potato) are produced (FAOSTAT, 2019). Roots and tubers are part of diet
for majority of the global population, with world average per capita consumption of 19.4
kg/year (2013–2015) and projecting to achieve 21.0 kg/year by 2025 (OCED-FAO, 2016) and
also contributing to animal feeds and industrial needs (starch source) (Scott, Rosegrant, &
Ringler, 2000). Among the roots and tubers, SP (Ipomoea batatas) is very important after
potato on the basis of production and consumption. SP is a dicotyledon associated with
Convolvulaceae family and ranks worlds' seventh most important food crop (Ahn et al.,
2010); it is a potential energy contributor and considered as fifth essential crop (fresh
weight basis) after rice, wheat, maize, and sorghum (Ndolo, Nungo, Kapinga, & Agili, 2007).
Currently, SP cultivation was reported in more than 115 nations (FAOSTAT, 2019), and SP
was recognized as the secondary staple food and possess significant role in diet of humans
in many underdeveloped countries (Van Jaarsveld et al., 2005). In contrast to the other
staple food crops, Trancoso-Reyes et al. (2016) defined that SP possess special attributes
such as adoptability in wider topography, ability to grow in subsidiary circumstance, good
productivity in short durations, and balanced nutritional composition. Sweet potato was
reported to have good sensory acceptability due to the eye-pleasing colors and sweet
taste. This high sensory acceptability of some SP varieties was suitable in malnutrition
management and facilitating food security in underdeveloped nations (Julianti, Rusmarilin,
Ridwansyah, & Yusraini, 2017).
Central American countries are considered as the center of SP origin, but recent times they
are extensively cultivated in the tropical, in the subtropical zone, and in few temperate
locations with divergent agroclimatic conditions (Chandrasekara & Josheph Kumar, 2016).
The roots of SP plants are primary storage organs and act as sinks to photosynthetic
products, and it resulted in the deposition of different micro (phytochemicals)- and macro
(carbohydrates)nutrients (Lemoine et al., 2013). SP was reported to have highest dry
matter content due to its sink strength (Rukundo, Shimelis, Laing, & Gahakwa, 2013), and
this crop was highly appreciated for the positive agronomic and nutritive characteristics
(Abidin, Carey, Mallubhotla, & Sones, 2017).

Sweet potato production was reported to be 112.8 million tons (in 115 countries) in 2017,
and China is the leading producer, followed by Nigeria and Tanzania, Indonesia, and
Uganda (FAOSTAT, 2019). SP production and consumption in Africa, Asia, South American
continents, and Caribbean islands are increased tremendously in recent times (Figures 1
and 2). SP is the most abundantly grown root crops in Africa. International Potato Center
(2017) reported that sweet potato is 3rd vital food crop in seven central and eastern
African countries, 4th priority crop in six South African nations, and 8th in four West African
countries. SP is a key conventional crop, growing traditionally in limited area for domestic
consumption purpose. SP is praised as a “poor man's” crop as it characteristically grown
and consumed by meager communities especially by women-headed families (Githunguri &
Migwa, 2004; Ndolo et al., 2001). SP considered as the food security crop due to its low
agriculture input requirements and high yields in wider climatic conditions (Ziska et al.,
2009). SP crop is recently changing from a sustainable low-input, low-output crop to a
significant cash crop. As a food security crop, it can be harvested at the point of demand as
gradually (Tairo et al., 2005), also contributing to a reliable source of food and revenue to
pastoral farmers who are frequently susceptible to regular crop damages.

Even though SP is a good source of carbohydrates (20%), the World Health Food
Organization (WHFO) has acknowledged as the root crop with “antidiabetic” activity
(Anbuselvi, Kumar, Selvakumar, Rao, & Anshumita, 2012). In vivo studies concluded that
carbohydrate from SP stabilizes the sugar levels in blood and decreases the resistance to
insulin (Mohanraj & Sivasankar, 2014). Hernández Suárez et al. (2016) reported that SP also
provides the substantial quantities of selected vitamins (Vit C and PVA), specific minerals
(potassium, magnesium, and calcium), and various bioactive compounds (phenolic acids
and anthocyanins [ACN]) for consumers.

Researchers reported the clear role of variety difference in physical properties and
chemical compositions of SP; for instance, van Jaarsveld, Marais, Harmse, Nestel, and
Rodriguez-Amaya (2006) reported that purple- and orange-fleshed cultivars possess higher
quantities of ACN and carotenes in comparison with white-fleshed cultivars. In recent time,
demand and attention on orange-fleshed sweet potato (OFSP) are raised due to the high
concentrations of β-carotene (BC) and non-pro-vitamin A carotenoids (NPVAC).
Kurabachew (2015) reported that OFSP has high potential to address VAD by food-based
intervention programs in targeted nations (Kurabachew, 2015). OFSP has given credit in
recent scientific reports for its role in bakery, snack, and confectionery foods (Chen, Schols,
& Voragen, 2003).

There are many scientific studies reported on the nutritional properties of the OFSP in
different countries and varieties. Differences in nutritional contents are noticed among the
varieties, and this created ambiguity in researchers. The review on the nutritional and
bioactive composition of the OFSP is hardly available. So, this article is initiated to review
the nutritional composition, bioactive components of OFSP, and role in VAD handling.

2 OFSP
From a dietary point of view and nutritional perspective, OFSP ranked as number 1 among
all vegetables. OFSP tubers are considered as an significant dietary resource of VAC and
NPVAC (Mohammad, Ziaul, & Sheikh, 2016). OFSP is appreciated due to the VA contribution
and role in VAD eradication in developing countries (Girard et al., 2017; Kurabachew, 2015;
Van Jaarsveld et al., 2005). Due to the many positive aspects related to agriculture,
nutritional security and food security are resulted in intensified research on OFSP in
present decade to augment its production and consumption in different countries. The
OFSP possesses the characteristic of attractive sweet taste and eye-pleasing yellow to
orange color to children in comparison with white-fleshed sweet potato (WFSP; Kaguongo,
2012); hence, OFSP has reported potential role to tackle calorific and VAD malnutrition
problems of children in targeted communities.

Orange-fleshed sweet potato is a good source of nondigestible dietary fiber, specific

minerals, different vitamins, and antioxidants (Endrias, Negussie, & Gulelat, 2016;
Rodrigues, Barbosa, & Barbosa, 2016). Phenolic compounds and carotenoids are
responsible for distinguishing flesh and skin colors (deep yellow, red to orange, purple, and
pale) of SP along with antioxidant properties (Steed & Truong, 2008). Scientists established
the role of OFSP in health, and this accredited to its rich nutritional components with
anticarcinogenic and cardiovascular disease (CVD)-preventing attributes (Chandrasekara &
Josheph Kumar, 2016; Jung, Lee, Kozukue, Levin, & Friedman, 2011). Recent scientific
reports concluded the antioxidative and free radical scavenging activity of phenolic acid
components in OFSP with beneficial health-promoting activities (Bovell Benjamin, 2007;
Rumbaoa, Cornago, & Geronimo, 2009; Teow et al., 2007). However, OFSP varieties with
identical flesh color reported variations in phenolic content, individual phenolic acid profile,
and antioxidant activity (AA) agents' concentrations. Reports on the OFSP incorporation in
staple foods and its role in national food security and well-being are readily available
(Donado-Pestana, Salgado, de Oliveira Rios, dos Santos, & Jablonski, 2012; Oki, Nagai,
 Yoshinaga, Nishiba, & Suda, 2006; Rumbaoa et al., 2009; Tang, Cai, & Xu, 2015; Teow et al.,
2007).
* Satheesh Neela and Solomon W. Fanta, (2019).Review on nutritional composition of
orange-fleshed sweet potato and its role in management of vitamin A deficiency. Food
Science & NutritionVolume 7, Issue 6 p. 1920-1945. First published: 17 May 2019.
https://doi.org/10.1002/fsn3.1063

Most sweet potato cultivars have white or yellow flesh, but some have orange flesh that
contains carotenoids or purple flesh that contains anthocyanins. Anthocyanins are the
predominant subclass of colored flavonoids that consist of red, purple, or blue
pigmentations in various plants (Xu and Howard, 2012).
*https://www.sciencedirect.com/science/article/pii/S2405844019355756

II. ASPECTS OF BREAD QUALITY

Man learned the art of bread making more than 4000 years ago. Though not always in the
same form or as we know it today, bread has been a popular staple food for ages. The
nearly ubiquitous consumption of bread places it in a position of global importance in
international nutrition [12]. Bread products vary widely around the world, as do their
production techniques. Basic ingredients are cereal flour, water, yeast or another leavening
agent, and salt [13].
*

Bread is one of the oldest prepared foods known to be consumed by humans. As a result,
bread also has enormous symbolic significance (R Haaland, 2007) with numerous
references to it in historical and religious texts both as an important part of the diet and as
a metaphor for various types of nourishment. Over time, the bread-making process
remained relatively unchanged, until industrial production resulted in significant changes in
the process itself and in the ingredients used.

Haaland R. Porridge and pot, bread and oven: food ways and symbolism in Africa and
Near East from the Neolithic to the present. Camb Archaeol J. 2007;17:167–183.

*Joan Quilez and Jordi Salas-Salvado doi:10.1111/j.1753-4887.2012.00540.x Nutrition Reviews® Vol.

70(11):666–678
Palatability is defined as flavours that are pleasing to the palate and is brought about by a successful
combination of product qualities (The Monell Connection2000).

*The formulation and evaluation of CSFs P. R. Klosse et al. Blackwell Publishing Ltd. 2004 Food Service
Technology, 4, pp. 107–115

Bread is the oldest and most varied type of food in baked goods and it is a staple food in many countries
of the world. In most cases, bread is made from wheat flour, yeast, salt and water as basic raw
materials, appropriate amount of sugar, grease, dairy products, eggs and additives and other auxiliary
materials may be added through stirring, fermentation, shaping, molding, proofing, baking, cooling and
other processes to produce bulky, soft, flexible foods (Xiao, 2018). Bread baking is a complex process
involving many physical and chemical changes. The optimum baking process depends on the type of
bread to be baked and the desired bread characteristics. The ingredients that make up the dough and
their processing conditions have a vital effect on the development of the crumb structure in bread and
other leavened products (Rathnayake et al., 2018). The authors further suggested that the modifications
of factors such as the addition of certain additives like hydrocolloids/gums, enzymes, and emulsifiers can
impact the properties of porous crumb structure and crumb staling.
*Raheem, et al., (2019).Textural and sensory characteristics of oven baked and steamed bread. Emirates
Journal of Food and Agriculture. 2019. 31(8): 580-586. doi:
10.9755/ejfa.2019.v31.i8.1986. http://www.ejfa.me/

Baked products are a staple food worldwide. They are essential for human nutrition (Paton et al., 2013;
Cappelli et al., 2020b) as they are an important source of carbohydrates, protein, dietary fiber, vitamins,
micronutrients, and antioxidants (Cappelli et al., 2020b; Bredariol et al., 2020). Bread, in particular, is
one of the oldest types of baked goods (Raheem et al., 2019). A literature review suggests that the first
bread was made around 10,000 years BCE (Mondal & Datta, 2008). The origins of breadmaking are lost
in prehistory, when primitive man discovered that the seeds of some plants could be crushed, mixed
with water, and heated on the fire to make food (Bock et al., 2016). Egyptians were the pioneers of the
“white art” of breadmaking, making it popular throughout the world (Mondal & Datta, 2008).

Although the basic recipe comprises a few simple ingredients, notably wheat flour, water, yeast, and salt
(Bredariol et al., 2020; Raheem et al., 2019), current production reflects local traditions and the
availability of raw materials. In Europe, different breads are found in different countries, regions, or, for
example in Italy, different municipalities. Moreover, recipes can vary according to the altitude, for
example, Schüttelbrot and Roggenbrot (rye bread) are found in alpine environments (Mayr et al., 2019).
Another example comes from China and other Asian countries, where steamed bread (a.k.a. Chinese
Mantou) is very popular. The latter uses steam during baking (Zhu, 2019; He et al., 2020). Despite their
different characteristics, a literature review shows that the quality of bread and bakery products is
mostly influenced by the three major stages in the production chain: milling, kneading, and baking
(Arepally et al., 2020; Cappelli & Cini, 2021; Cappelli et al., 2020b, 2020g, 2021a; Lucas, 2014, pp. 335–
354; Pagani et al., 2014, pp. 17–53).

With respect to milling, earlier work has summarized current knowledge regarding the two most widely-
used milling techniques, namely stone and roller milling (Cappelli et al., 2020g). The latter review
highlighted that the milling technique had the most significant impact on flour quality, dough rheology,
and final bread characteristics, and suggested some specific strategies to improve both techniques.
Regarding stone milling, the most interesting improvement strategies concern the correct management
of wheat conditioning and stone rotational speed (Cappelli et al., 2020d), and the rediscovery and
modernization of traditional stone watermills (Di Silvestro et al., 2014). For the roller mill, several other
strategies have been identified: wheat debranning before milling, combined with the stabilization of
bran, middlings, and germ (Cappelli et al., 2020g); the development and improvement of automatic and
adaptive mill plants (Campbell et al., 2012); and the use of break, sizing, and reduction systems to
improve milling technology, flour differentiation, and reduce environmental impacts (Cappelli et al.,
2020e).

The kneading process has also been summarized in earlier work (Cappelli et al., 2020a). While milling
has the most impact on dough rheology and bread characteristics (Cappelli et al., 2020g), kneading also
plays a key role (Cappelli et al., 2020a). Cappelli and Cini (2021) highlight the importance of the
management of the following key parameters: correct kneading time, to avoid over and under-mixing;
correct dough temperature and mixing speed, to avoid dough warming and excessive weakening;
correct water temperature, water absorption, and water content, to obtain optimal dough rheology and
consistency, and avoid over-softening; and, last but not least, correct dough aeration, to ensure proper
oven spring during baking and optimal bread crumb.

Baking is the final, crucial step in breadmaking. It requires very high temperatures, typically in a range
between 160 and 250 °C, and there are several techniques that use different types of oven (Bredariol et
al., 2019). During baking, dough undergoes many physical and chemical changes, including: evaporation
of water; dough-crumb transition; formation of crumb and crust structures; volume expansion; protein
denaturation; and starch gelatinization (Yin & Walker, 1995). These transformations highlight the
delicacy of the operation. Selecting a non-optimal baking technique and oven temperature can
jeopardize all of the progress made by adopting milling and kneading innovations (Altamirano-Fortoul et
al., 2012; Purlis, 2010).

* Cappelli et al., (2021). Baking technology: A systematic review of machines and plants and their effect
on final products, including improvement strategies. Trends in Food Science & Technology. Volume 115,
September 2021, Pages 275-284. https://doi.org/10.1016/j.tifs.2021.06.048
Sweetpotato, Ipomoea batatas L. (Lam.), is an important economic crop in many countries. In terms of
annual production, sweetpotato ranks as the fifth most important food crop in the tropics and the
seventh in the world food production after wheat, rice, maize, potato, barley, and cassava (FAO 2016).
Sweetpotato fulfills a number of basic roles in the global food system, all of which have fundamental
implications for meeting food requirements, reducing poverty, and increasing food security (El‐Sheikha
and Ray 2017).

*V. D. Truong1, R. Y. Avula2, K. V. Pecota3, and G. C. Yencho3. Sweetpotato Production, Processing,

and Nutritional Quality.

Agricultural productivity for food supply has been increased in response to human population growth
over time; however, the diets around the world are becoming more similar and mainly composed of
major crops (Gödecke et al., 2018; Khoury et al., 2014). Although these food crops play a major role in
tackling global hunger, the narrowing diversity of crop species caused the increase in high-energy and
low-nutrients diets (Dwivedi et al., 2017; Hawkesworth et al., 2010; Khoury et al., 2014). Optimal
nutrition requires dietary variety and a selection of nutrient-rich foods. Indeed, the richness of each
variety and crop could be used integrally to improve the diet quality (Dwivedi et al., 2017; Granda et al.,
2018). However, several native. and orphan crops have been underutilized, even in regions considered
as origin or diversity centers of these crops (Khoury et al., 2016). From a dietary and nutritional
perspective, sweet potato (Ipomoea batatas Lam) is a good source of the basic nutrients and different
vitamins, minerals, antioxidants and bioactive compounds or polyphenols (Burri, 2011; Satheesh and
Solomon, 2019). β-Carotenes are important pigments in sweet potato roots as provitamin A precursor,
which is essential for human health (Low et al., 2017; Mayne, 1996; Teow et al., 2007; Huang et al.,
2007; Mark et al., 2009; Mayne, 1996). In sweet potato, seventeen (17) different carotenoids in orange
and yellow varieties were identified (Ishiguro et al., 2010). β-Carotenes content can be >80 % in storage
roots and usually shows twofold higher vitamin A activity than other carotenoids, like α-carotene, (α-β)
cryptoxanthin, antheraxanthin and zeaxanthin (Ishiguro, 2019). CFSP and white- fleshed sweet potato
(WFSP) varieties showed a content between 0.4 and 1.3 μg/g fresh weight (FW) of total carotenoids,
while yellow varieties exhibited 2.2 to 34.7 μg/g FW and OFSP varieties showed around 40.7 to 82.4 μg/g
FW (Liu et al., 2009; Tomlins et al., 2012). Carotenoid accumulation in sweet potato roots can be
influenced by variety, but age, environmental and crop management (fertilization) conditions affect the
content of carotenoids, specially β-carotene (Rautenbach et al., 2010; K'osambo et al., 1998; Liu et al.,
2009; Liu et al., 2009; Rautenbach et al., 2010; Ukom et al., 2009). Other compounds inherent to quality,
such as starch and dry matter content (DMC), decrease in varieties with higher β-carotene contents
(Cervantes-Flores et al., 2011; Tomlins et al., 2012; Zhang et al., 2016) while increasing levels of total
protein, flavonoids and anthocyanins were reported (Shekhar et al., 2015). Food processing can modify
the content of carotenoids in the edible portion of sweet potato. However, a high retention level in
boiled, roasted, steamed, fried, and baked sweet potatoes has been recognized (Bengtsson et al., 2008;
Kidmose et al., 2007; Vimala et al., 2011). Indeed, the health benefits of this biofortified sweet potato
were verified in women and children, promoting the introduction and successful adoption of orange
sweet potato in Africa (Bouis and Saltzman, 2017; Low and Thiele, 2020). However, its adoption depends
on the acceptability of consumers (Pillay et al., 2018), which is mainly related to local preference and
good agronomic performance (Laurie et al., 2015; Jenkins et al., 2018). Consumer acceptance is
measured in terms of the sensory evaluation and economic valuation of biofortified varieties compared
to conventional ones (Birol et al., 2015; Tomlins et al., 2012). Sensory and cultural attributes that
influence both acceptability and consumption of orange sweet potato and, in general, are related to its
chemical composition, especially TCC and DMC (Hummel et al., 2018; Tomlins et al., 2012). The current
study was performed to evaluate the influence of environmental conditions on the quality attributes of
six sweet potato genotypes (YFSP and OFSP) by monitoring the quantification and phenotyping
approaches. Indeed, this study shows the use of colorimeter and RGB images as cost-effective
approaches for quality determinations in roots and tubers crops and the importance of sensory
evaluation to select varieties according to consumer acceptance to improve the adoption and use of
biofortified varieties.
*A. Rosero, I. Pastrana, R. Martínez et al.
,(2022). Nutritional value and consumer perception of biofortified sweet potato varieties. Annals of
Agricultural Sciences 67 (2022) 79–89. (http://creativecommons.org/licenses/by-nc-nd/4.0/)

OFSP is a bio-fortified variety of sweet potato with high beta (β) carotene which is a precursor of vitamin
A, that is OFSP is a provitamin A food crop (Júnior et al., 2018; Tumuhimbise et al., 2019; Azeem et al.,
2020). Beforehand, researchers has worked tremendously on OFSP: Adebisi et al. (2015) worked on its
utilization, Alam et al. (2016) gave a report on the proximate composition and carotenoid contents of
the different varieties of OFSP in Bangladesh, while Tiruneh, Urga, Tassew and Bekere (2018) gave a
reported on the biochemical compositions and functional properties of orange-fleshed sweet potato
variety in Hawassa, Ethiopia. Other report on OFSP by researchers includes Oloniyo et al. (2020); Omoba
et al. (2020); Ruttarattanamongkol et al. (2016); Tumuhimbise et al. (2019) among others but there is a
dearth of information on the biochemical and antioxidant properties of cream and orange-fleshed sweet
potato thus, this research aimed to fill in the gap.

*R.O. Oloniyo et al., (2021). Biochemical and antioxidant properties of cream and orange-fleshed sweet
potato. Heliyon 7 (2021) e06533. https://doi.org/10.1016/j.heliyon.2021.e06533

Bread consumption has increased continuously in many developing countries due to changing eating
habits, a steadily growing population and because a large proportion of the overall increased incomes
can now be spent on foods (Seibel, 2011).

Colour appeared to be a very important criterion for the initial acceptability of the baked product by the
consumer. Moreover, as the development of colour occurs classically during the later stages of baking, it
can be used to judge completion of the baking process (Zanoni et al., 1995). Surface colour depends
both on the physicochemical characteristics of the raw dough (i.e. water content, pH, reducing sugars
and amino acid content) and on the operating conditions applied during baking (i.e. temperature, air
speed, relative humidity, modes of heat transfer) (Zanoni et al., 1995). See et al. (2012).
*Noorfarahzilah et al./IFRJ 21(6): 2061-2074. Applications of composite flour in development of food
products. International Food Research Journal 21(6): 2061-2074 (2014) . Journal homepage:
http://www.ifrj.upm.edu.my

Man learned the art of bread making more than 4000 years ago. Though not always in the same form or
as we know it today, bread has been a popular staple food for ages. The nearly ubiquitous consumption
of bread places it in a position of global importance in international nutrition [12]. Bread products vary
widely around the world, as do their production techniques. Basic ingredients are cereal flour, water,
yeast or another leavening agent, and salt [13].
*Gellynck, X.1, Kühne, B. 1, Van Bockstaele, F.2,3, Van de Walle, D.2 and Dewettinck, K.2. 12th Congress
of the European Association of Agricultural Economists – EAAE 2008
12. Barrett F (1975) Role of bread in international nutrition. Cereal Foods World 20:323

13. Sluimer P (2005) Principles of breadmaking: functionality of raw materials and process steps. AACC,
St. Paul.