Nutritional, Microbial and Sensory Properties of Flat-Bread (kitta) Prepared from Blends of Maize (Zea mays L.) and Orange-Fleshed Sweet Potato (Ipomoea batatas L.) Flours

Abstract

Vitamin-A deficiency is a major public health problem in developing countries including Ethiopia. Promoting consumption of locally available vitamin -A rich foods that can be grown in home gardens can reduce the problem of vitamin- A deficiency. The main objective of this study was to determine nutritional, microbial and sensory properties of flat-bread prepared from maize (Zea mays L.) and orange-fleshed sweet potato (Ipomoea batatasL.) flour blends. Flat-bread was developed with different proportion of orange-fleshed sweet potato to maize flour: 25%:75%, 30%:70%, 35%:65% and 0%:100% (control). The proximate analysis of flat-bread and flour was done. The total bacterial and mold/yeast count was conducted in Hawassa University and the sensory acceptability of flat-bread was carried out by mothers and children pairs using five point hedonic scales and preference test was done by children. Based on proximate analysis result the orange-fleshed sweet potato incorporated flat-bread samples were found to be rich in β- carotene and fulfill 61.63 to 86% of the recommended dietary allowance of pre-school children. The total coliform, mold and yeast counts showed that all of the orange-fleshed sweet potato incorporated flat-bread samples were microbiologically acceptable. The sensory acceptability result showed that orange-fleshed sweet potato incorporated maize flat-bread were liked/accepted in all sensory attributes by mothers/caregivers of pre-school children.

Keywords: Pre-School children, Vitamin-A, Maize-Flat bread, Proximate, Microbial load, Sensory acceptance

http://article.sapub.org/10.5923.j.food.20150501.05.html