Bio-fortification of Cereals Based Bread Using Orange Fleshed Sweet Potato for Alleviating of Vitamin-A Deficiency
Kedir Kebero *
Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research, Ethiopia.
Kelbesa Urga
Center for Food Science and Nutrition, Addis Ababa University, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Ethiopia is one of the developing countries with a high prevalence of micronutrient deficiencies and protein-energy malnutrition. Vitamin A is one of the most versatile vitamins with roles in various functions such as vision, immune defense, maintenance of body linings and skin. Fortifying cereals through processing and conventional breeding can tackle micronutrient deficiency. Orange Fleshed Sweet Potato (OFSP) is a source of food that contains useful β-carotene, starch, mineral, dietary fiber, and vitamins. The inclusion of OFSP enhances the beta-carotene content of bread. This research aims to develop Vitamin A rich cereals based bread enhanced with orange-fleshed sweet potato. The straight dough baking method was used to develop bread. Beta-carotene content and physical properties of bread were done based on standard methods. Blending of OFSP flour in cereals significantly influenced the physical properties of bread. The total carotenoid content of bread products with 10% of OFSP Flour was 3.998 mg/100 g while that of beta-carotene is 23.217 mg/100 g. Inclusion of OFSP in composite flour increased the total carotenoid and beta-carotene content of bread. Generally, formulated flour has huge advantageous as a means of enhancing beta-carotene content and helps to alleviate vitamin A deficiency.
Keywords: Bread, micro-nutrients, vitamin-A, malnutrition, orange flashed sweet potato