Sweet potato (Ipomoea batatas (L.) is an important tuber crop grown in India. The present study
was undertaken to develop nutritious and protein-rich bread by substituting a part of sweet potato puree
with whole wheat flour and brown sugar. Sweet potato improves the nutritional value of bread by
enhancing the energy, fat, vitamin A, potassium and starch. Potassium and protein content of sweet potato
puree is comparatively higher than that of most of the other tubers, potassium helps to reduce blood
pressure, improve bone health, boost the nervous system and maintain optimal fluid balance and higher
protein content helps to maintain sugar levels, prevent hair damage, and slow down the ageing process,
hormone balance and improved immune system. Sweet potato provides an adequate amount of vitamin A in
the diet it helps to prevent cancer and heart diseases, reduces the risk of macular degeneration and night
blindness, to protect skin and reducing the risk of urinary stones. Sweet potato is also renowned for health
beneficial effects such as anti-diabetic effect, antimicrobial effects, hematological effects, wound healing
effect, anti-cancer potential, anti-ulcer potential, anti-inflammatory potential, antifungal activity, the effect
on the cardiovascular system. This study aimed at the objective of developing bread by incorporating sweet
potato puree. The prepared bread subjected to analysis of physical characteristics, sensory evaluation and
the accepted variation was subjected to analyze nutritional compositions. It was observed that the sweet
potato incorporated bread was drastically rich in energy, protein, fat, starch, vitamin-A and potassium
compared to control bread.
Keywords: Bread, Sweet potato puree, Nutritional composition, Value-added snacks
Publication date: 01/05/21
https://ijbpas.com/pdf/2021/May/MS_IJBPAS_2021_5480.pdf
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https://doi.org/10.31032/IJBPAS/2021/10.5.5480
