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Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera

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Title Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera
 
Creator Mengesha, A.K.
Bassore, D.G.
Endrie, S.G.
Brouwer, R.
 
Subject sweet potatoes
seed
nutrition
bread
 
Description Incorporation of OFSP puree into wheat flour bread and teff flour injera can enrich the β-carotene content of the products. Information about the optimal proportion of OFSP puree to be mixed with wheat and teff flour to make bread and injera is currently lacking in Ethiopia. This study was carried out to determine the optimum proportion of OFSP puree to be incorporated into wheat flour bread and teff flour injera, and to evaluate the nutritional content, sensory acceptability, and profitability of OFSP-blended wheat bread and teff injera. Four OFSP puree: wheat flour ratio (0:100, 15:85, 30:70 and 45:55) and four OFSP puree: teff flour ratio (0:100, 15:85, 30:70 and 45:55) were evaluated. Significant differences (P
 
Date 2023-10-19
2023-10-31T17:24:10Z
2023-10-31T17:24:10Z
 
Type Journal Item
 
Identifier Mengesha, A.K.; Bassore, D.G.; Endrie, S.G.; Brouwer, A.R. 2023. Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera. Crop Science. https://doi.org/10.1002/csc2.21132
1435-0653
https://hdl.handle.net/10568/132597
https://doi.org/10.1002/csc2.21132
 
Language en
 
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Source Crop Science