Academia Journal of Agricultural Research 5(10): 271-278, October 2017

DOI: 10.15413/ajar.2017.0152
ISSN: 2315-7739
©2017 Academia Publishing

Research Paper

The formulation of sweet potato (Ipomoea batatas) bread

Accepted 27th July, 2017

ABSTRACT

This research aimed to formulate a sweet potato (Ipomoea batatas) bread

enhanced with mashed sweet potato as to yeast bread. This utilized the
experimental method of research employing the three treatment formulation
that is: Treatment 1 (T1) containing 175 g of mashed sweet potato with other
ingredients; Treatment 2 (T2) containing 250 g of mashed sweet potato with
other ingredients and Treatment 3 (T3) containing 350 g of sweet potato with
other ingredients. This research employed the experimental method in which
questionnaires and score cards were given to ten (10) bakers, ten (10) T.L.E.
Teachers and twenty (20) consumers for sensory evaluation and the sweet
potato bread was subjected to general acceptability. It was found out that the
sensory analysis of sweet potato bread in terms of taste, Treatment 3 (T3) was
the most acceptable with the weighted mean of 5.0, described as highly
palatable; in terms of appearance, Treatment 3 (T3) was the most acceptable
with the weighted mean of 4.78 described as most pleasant; in terms of color, T3
was the most acceptable with the weighted mean of 4.93 described as golden
brown and in terms of aroma, T3 was the most acceptable with the weighted
Wilma C. Giango and Marie Kris C.
Giango mean of 4.88 described as excellent. Based on the findings, it could be concluded
that Treatment 3 (T3) that contains 350 g of mashed sweet potato and 500 g all-
Graduate School, Cebu Technological purpose flour was the ideal formulation for sweet potato bread.
University, Cebu City, Philippines, 6000.

*Corresponding author. E-mail: Key words: Sweet potato, bread, product innovation, experimental research,
wilma_giango@yahoo.com.ph instruction guide.

INTRODUCTION

Some countries having advanced economies and also widely regarded as untouchable thus, this is so called as
progressive countries have persuasive business in terms of the bread.
baked products. Baked products businesses hand over One of the various factors which renew consumers’
conditionally to the people especially in products related interest in baked goods is predicted to be the continuous
to bread. Most families depend on the use of these innovation by companies. The upshot is that if bread
economic goods such as bread; thus, the industry of baking makers want their product to regain its standing as a
prospers having a demand that is large and reliable. healthy food, they need to diversify their offering in a more
The baking industry has propagated and flourished due unconventional manner than ever before. It is no longer
to the increasing needs of this product especially the enough to slightly lessen the level of salt, add a few whole
bread. The population from the Philippines demands the grains and/or a dash of fiber, or develop a gluten-free
bakery products thus, it provides bigger working chances version, what provides a solution on several fronts is the
in central management and in bakeries. Bread is one of the incorporation of vegetables. Most importantly, it helps to
many baked products that bakers can produce. There is a zap those pesky carbohydrates, while at the same time
great number of the world’s regions and as a firm upping the fiber content. The most common strategy
component of many traditional cuisines, “the staff of life” is employed by individuals wanting to reduce their
 Academia Journal of Agricultural Research; Giango and Giango. 272

carbohydrate intake is to replace the traditional up with a visual tool to guide Filipinos in consuming the
carbohydrate component of a meal, such as rice, potatoes right amount of food in every meal. The visual guide called
or pasta, either wholly or partly with vegetables. Pinggang Pinoy answers the question of how much you
These diversities of Veggie breads if publicize to the should eat in one meal in order to be healthy. It also serve
consumer as a healthy and comfortable practice of eating as a quick and easy guide for determining how much to eat
will surely benefit them due to its nutritive value. per meal time. For the parents, they must improve the
Moreover, these will help the Philippine farming industry recipe for their families and must encourage their children
and also assist the economy. Philippines, in the first place to eat nutritious foods like fish and vegetables. It is a fact
is an agricultural country with insular geographical that vegetables have essential food nutrients just like fish
location and ideal tropical climate blessed with lots of and meat.
vegetables. This country is also rich with staple crops such Good mental and physical health can only be achieved
as ube, taro, cassava and sweet potato “camote”. These through good nutrition. Eating a balanced diet is a
root crops are perceived to be good suppliers of dietary significant part of good health for everybody. The way you
fiber, vitamins and minerals. The potential of root crops in feel and how your body works depends on the kind and
the baking industry is bright in view of the favorable amount of food you eat.
climatic and soil conditions. They are high in minerals, Today’s industry has a variation of most delicious bread
vitamins and also fiber, and as they provide plenty of bulk and pastries to please both the palate and the eyes. Here in
filling, which makes them the dieter’s prime ally. In the the Philippines, this baking industry flourished from an
country, the most important crop is the Sweet Potato undersized manufacturing to an outsized, known baking
(Ipomoea batatas) locally known as “camote”. enterprise.
To Anero (2015) “Today’s lifestyle has changed along This study is anchored on the Presidential Decree (PD)
the way, from food production to food consumption. This No. 491 series of 1974, acknowledged as the Philippine
shift is drifted by time. Time demands make people prefer Nutrition Act of the Philippines. This act is responsible for
instant foods available in food chains and other the planning and monitoring of nutritional status.
establishments, bringing little concern about the foods’ According to a recent survey by the Food and Nutrition
nutritional value. In effect, it increases more cases of Research Institute (FNRI) of the Department of Science
malnutrition, which is one of the major problems in the and Technology (DOST), the Philippine chronic
Philippines today. The small consumption of vegetables malnutrition rate among children aged 0 to 2 was at
can take its toll on one's health. People who do not eat 26.2%, the highest in 10 years.
enough vegetables can suffer from micronutrient (http://www.rappler.com/move-
malnutrition or lack of the essential vitamins needed to ph/issues/hunger/130046-philippines-chronic-
function. malnutrition).
Oftentimes the existence of micronutrient malnutrition
is undetermined. It can only be seen in the long run as the This simply illustrates that malnutrition retards not only
body deteriorates. Vegetable consumption should be the mental development of the children but also the
practiced according to the FNRI because they are a perfect physical aspect. Nearly prone to malnutrition are the
addition to the Filipino diet. Based on the institute's young children, pregnant women and lactating mothers.
Pinggang Pinoy, a daily meal guide for adult Filipinos, one One of those which collaborates the NCC by
healthy meal should have 33% vegetables to provide the implementing orders and memoranda in order to address
proper amount of nutrients. this serious problem is the Department of Education
It is a fact that most children like to eat junk foods. (DepEd). This mandate acknowledges the significance of
Therefore, mothers are challenged to improve their menu good nutrition and indirectly improves the learners’
for the family so that nutrients needed by the individual academic performance in school. Thus, it is considered to
members of the family should be provided to have a be a good investment in education as it is associated with
healthy lifestyle. repetition reduction, decrease drop out or truancy,
Bread can be regarded as a snack or a substitute food for increased enrolment, improved attendance and most of all
any meal. It contains carbohydrates that can satisfy the better performance in school. One of which is the DO 34, s.
hunger of an individual. Due to the reason that bread 2015 - Revisions to DepEd Order No. 33, s. 2015
contains too high carbs, or has too much wheat, too much (Implementation of the School-Based Feeding Program
gluten or too much salt, some consumers try to lessen their (SBFP) for School Year (SY) 2015 to 2016), which
bread intake, but, there is reinvention of this kind of bread addresses the needs of public school children in terms of
which brings it into the line of the latest consumer nutritional problem and short term hunger.
preferences. These are demonstrated by bakers who In order to address the cases of malnutrition, the School-
create breads integrated with vegetables thus, this study is Based Feeding Program is implemented. It is an efficient
conducted. and important mediation which helps in battling habitual
The Food and Nutrition Research Institute (FNRI) of the craving for food at the same time diminishing disparity
Department of Science and Technology (DOST) has come and deficiency. It furnishes hot meals to the children
 Academia Journal of Agricultural Research; Giango and Giango. 273

securing a standardized recipe with the integration of any supplier with roots which are edible, this is so called the
vegetable rich in vitamins and minerals. root vegetables with beets as common example. The
For the implementation of these programs, public second category is the stem vegetable that are supplier of
elementary and secondary schools nationwide are botanical edible stems that are sometimes not mature yet
encouraged to enjoin. To avoid commodity burnout a juicy. Its common example is the rhizomes, corn and
diversity of vegetables from the garden produce is added bamboo shoot. The next category is a plant that is a
in the menu. These are the reasons that schools are supplier of leaves that can be eaten and this is the so-called
encouraged to establish vegetable gardens to serve as food leafy vegetables.
baskets and have a prepared source of vegetable in Sweet potato is locally called “camote” with varieties of
schools. The problem of malnutrition among school colors such as red, purple, yellow pink, beige, orange and
children may be addressed by the Gulayan sa Paaralan white. They are great sources of manganese,
project which serves as the main source of commodities to micronutrients and vitamins B1, B2 and B6.
sustain supplementary feeding. Among these significant crops such as rice, maize,
Moreover, in lieu with DepEd Order No. 14, s. 2005, cassava and barley that can be located in Nigeria, sweet
school children should be advised to buy food, water and potato ranks seven. It initiates a substantial source of
beverages only at the school canteen and be discouraged carotene. Its production rose from 2.52 million metric
from going out of the campus. Food items for sale at the tonnes in 2006 to 3.40 million metric tonnes in 2007
canteen should include natural or fortified food products (Scrinivas, 2009). It can be grown three times a year and
that are rich in protein, energy, vitamins and minerals like has a high yield potential, high nutritional value, resistance
root crops, rice and corn products in native preparations, to production stress, environmentally friendly with
fruits and vegetables in season and fortified foods bearing diverse food forms among others (Ikewelle et al., 2001 and
the “Sangkap Pinoy” seal. Beverages shall be limited to Kays, 2004).
milk, shakes and juices prepared from fresh fruits and The crop moved up from the minor status to a highly
vegetables. School administrators should encourage desirable position of being the fourth most important root
parents through PTCA, to prepare packed snacks for their and tuber crop in Nigeria after yam, cassava and cocoyam.
children to eat during recess time under the supervision of It is a significant food crop in Nigeria that is valuable in the
the class adviser. With this end, parents and teachers can diet of rural crop rural poor in the tropics (Odebode,
ensure that children intake only nutritious, healthy and 2004). It is attractive to farmers and households due to its
clean snacks. high nutritive value and performance under resource-poor
Aside from helping end hunger and malnutrition, the condition (Njoku, 2007).
Bureau of Agricultural Research (BAR) said that Sweet potato is a bulky and highly perishable root crop,
indigenous vegetables can help alleviate poverty among hence, the most economical way to deal with this challenge
farmers. The planting of indigenous vegetables in is through adding value to the crop by processing it into
convenient areas such as backyard gardens or family farms different product forms such as sweet potato flour, sparri,
can be a great source of additional income. This alternative sweet potato bread and sweet potato chips that will
livelihood opportunity can increase the resources of further initiate income to the farmers, increase consumers'
impoverished households and may, in fact, help them consumption and acceptability and also increases the shelf
crush poverty. life of the crop. Therefore, processed sweet potato
Sweet potato is considered to be a good tuberous plant products through value addition that is targeted at all
which develops best in various cultivations. It has many income groups would break the image of sweet potato as a
varieties with skin colors from almost white to brown with poor man's food. This root crop can be boiled, fried or
shades of pink, copper, magenta and purple. Even the flesh roasted and can be innovated in different forms. In the
colors vary from light yellow to pink, red and orange. It is semi-arid zone, its flour is commonly utilized for
the healthiest vegetable around, even the carrot can beat it sweetening local food and beverages (kunu and burukutu)
and it would take 23 cups of broccoli to equal the benefits while in the urban markets of the humid south, the fried
of one cup of sweet potato. Moreover, it has more fiber chips are developed and marketed as snacks (Odebode,
than a similar portion of oatmeal (Monahan and Joan, 2004). They are a nutritional powerhouse which are ideal
2004). for cutting carbohydrates, losing weight, bulking up and
Sweet potato is regarded as a vegetable. According to building muscles. Aside from a taste like dessert, they also
Rimando (2004), vegetables are “crops usually grown for provide some surprising health benefits. There are many
culinary purposes”. Vegetables as crops are categorized nutrient categories responsible for the health benefits of
into crucifers, root, pulses, leafy, cucurbits and solaneous this underappreciated tuber. Among these categories are
vegetables. These vegetables belong to either botanical or antioxidants, anti-inflammatory nutrients, and blood
edible family. Therefore, sweet potato belongs to the sugar-regulating nutrients (Emmanuel and Garry, 2014).
family of root and bulb crops. One of the vitamins that sweet potato is rich with is
Moreover, vegetables can be categorized as edible or vitamin C. This vitamin which is present in Sweet potato
botanical. This category can be classified as: plants that are aids to move away viruses, flu and cold. Moreover, this
 Academia Journal of Agricultural Research; Giango and Giango. 274

significant vitamin has a crucial part in digestion, to find out whether innovation in the process of making
formation of teeth, bones and blood cells. This aids fast Sweet potato (I. batatas) bread using sweet potato
healing of wounds, produces collagen that aids and produced a better quality with respect to its taste,
sustains skin’s youthful and glowing looks. Sweet potato appearance, color, aroma, and general acceptability of the
that is rich in vitamin safeguards our immune system product. With the aid of the identified sensory evaluation,
against poisonous substances which might be associated to thorough evaluation is done focusing specifically on
cancer. It is also a source of Vitamin B6 which aids our possible changes in taste, appearance, color, aroma and
bodies to lessen the presence of chemical homocysteine. general acceptability.
Baking is a method of cooking food that uses prolonged The descriptive method is used in the interpretation of
dry heat, normally in an oven, but also in hot ashes or on the data and findings of the study reflecting the sensory
hot stones. The most common baked item is bread but analysis and acceptability the sensory analysis and
many other types of foods are baked (Anders, 2004). Heat acceptability levels of the product. The experiment
is gradually transferred from the surface of cakes, cookies covered a period of one month which started July, 2016.
and breads to their center. As heat travels through it This study consists of the basic recipe of Sweet potato (I.
transforms batters and doughs into baked goods with a batatas) bread using All Purpose Flour and mashed Sweet
firm dry crust and a softer center. Potato.
The art of baking remains a fundamental skill and is
important for nutrition, as baked goods especially breads,
are a common but important food, both from an economic Detailed procedure
and cultural point of view. A person who prepares baked
goods as a profession is called a baker. The systems Approach of Input–Process–Output was used
The dry heat of baking changes the form of starches in as the general procedure in the experiment. The input box
the food and causes its outer surfaces to brown, giving it contained the three (3) treatment formulations of sweet
an attractive appearance and taste. The baking process potato flour (I. batatas) and all–purpose flour in different
does not require any fat to be used to cook in an oven. levels. All of these recipe formulations were subjected to
When baking, consideration must be given to the amount sensory evaluation for the acceptability level of the
of fat that is contained in the food item. Baking needs an enhanced product. Analysis of Variance (ANOVA) was
enclosed space for heating – typically in an oven. The fuel utilized to find out the output if the there were significant
can be supplied by wood, coal, gas or electricity. Adding differences among the three (3) levels of formulations. To
and removing item from an oven may be done by hand come up with the most acceptable output of the sweet
with an oven mitt or by a peel, a long handled tool potato bread, the outputs were subjected to two groups of
specifically used for that purpose. Bakery products yield evaluators namely, ten (10) trained TLE teachers, ten (10)
appetizing goods with eye-appeal and mouth-watering Bakers and twenty (20) MAVED students represented as
aromas. A wide range of savory and sweet foods can be the consumer panelists. Analysis of Variance (ANOVA) was
produced. Baking ovens have effective manual or used to determine if there were significant differences
automatic controls. There is straightforward access for among the varying levels of formulations of the improved
loading and removal of items. recipe.

Objectives of the study The laboratory environment

The objectives of this study are to show greater awareness Specifically, this study focused at the Cebu Technological
among bakers, home- makers, food processors, and University-Main Campus located at M.J. Cuenco Avenue St.,
entrepreneurs on the use of cheap but nutritious sweet and R. Palma St., Cebu City. The experiments made by the
potato in bread. Secondly, to provide a step- by- step researcher as well as the testing and evaluation made by
procedures on how to prepare bread using sweet potato the respondents were performed in the Graduate School
during cooking demonstrations in extension activities; Food Laboratory. The latter is located at the third floor of
introduce the importance of utilizing sweet potato flour in the Graduate Schools' classrooms. It is equipped with tools
bakery products; and appreciate the role of baking using and equipment needed in performing the experiment. Like
indigenous materials and its economic significance to the any other laboratory activity, bread making needs
community. important basic utensils to perform. It involved the
following: measuring cup, measuring spoon, mixing bowls,
MATERIALS AND METHODS sifter, wooden mixing spoon, rubber scrapper, rolling pin
and noodle/pasta maker.
Research design The three (3) treatments were formulated with the
different levels of mashed sweet potato and all purpose
The study employed the experimental method of research flour. The basic ingredient used in the making of the bread
 Academia Journal of Agricultural Research; Giango and Giango. 275

10
8
Treatment 1
6
Treatment 2
4 Treatment 3 Treatment 3
2 Treatment 2
Treatment 1
0
Treatment Treatment Treatment
1 2 3
Figure 1: Taste attribute of the treatments.

is the all purpose flour. Product innovation was applied to Statistical analysis
be able to create an innovative product coming from the
available sources at the market stand. The following were The data gathered from the results of the sensory
the modified formulations. Treatment 0 was considered as evaluation as perceived from the panelists were treated
the control composed of the following ingredients: (500 g statistically using average weighted mean, in order to
all purpose flour, 1 teaspoon salt, 6 tablespoon sugar, 3 determine the mean scores from the formulations.
tablespoon yeast, ¾ cup shortening, 2 pieces eggs, 1 cup Analysis of Variance (ANOVA) was used to determine the
water). Treatment 1 composed of the following significant mean differences between each formulation
ingredients: 500 g all purpose flour, 175 g mashed sweet that were subjected to P- value and F-critical value.
potato, 1 teaspoon salt, 6 tablespoon sugar, 3 tablespoon
yeast, ¾ cup shortening, 2 pieces eggs, 1 cup water. The
ratio was in the equilibrium to measure its strength. RESULTS AND DISCUSSION
Treatment 2 had the following ingredients such as: 500 g
all purpose flour, 250 g mashed sweet potato, 1 teaspoon In order to encourage students, as consumer panelists in
salt, 6 tablespoon sugar, 3 tablespoon yeast, ¾ cup developing awareness for the basic tastes such as sweet,
shortening, 2 pieces eggs, 1 cup water. The results showed sour, salt and bitter, they were given test questionnaires to
that the dough was smooth and elastic. Breads are made fill. Likewise, they were encouraged to discriminate
soft and smooth but with its effectiveness on the different between formulations.
method of cooking. Treatment 3 had the following
ingredients: 500 g all purpose flour, 350 g mashed sweet
potato, 1 teaspoon salt, 6 tablespoon sugar, 3 tablespoon Results on taste
yeast, ¾ cup shortening, 2 pieces eggs and 1 cup water.
This formulation was highly recommended according to Each of the panelists given is exposed to different
the results presented. It showed that the higher formulations to determine the taste of the recipe. The
composition of the mashed sweet potato creates very treatment formulations for sweet potato bread is made
smooth, tasty and elastic properties. Allotted time through mixing all its ingredients (T1 to T3), which varies
preparation for the different formulations took about 0 to only in the amount of mashed sweet potato + all purpose
1 h per treatment. Food testing and evaluation was made flour added to other ingredients are held constant. Figure
after cooking. With the responses made from the 1 shows the results of the descriptive test of the
respondents, the researcher was able to make sweet respondents on taste, Treatment 3 350 g mashed sweet
potato bread. potato and 500 g all purpose flour had the highest
 Academia Journal of Agricultural Research; Giango and Giango. 276

10
8
Treatment 1
6
Treatment 2
4 Treatment 3 Treatment 3
2 Treatment 2
Treatment 1
0
Treatment Treatment Treatment
1 2 3
Figure 2: Appearance attribute of the treatments.

10
8
Treatment 1
6
Treatment 2
4 Treatment 3 Treatment 3
2 Treatment 2
Treatment 1
0
Treatment Treatment Treatment
1 2 3
Figure 3: Color attribute of the treatments.

weighted mean of 8.3 with verbal description of “like personality, previous experiences, mood, etc and (3)
extremely” from the panelists. This was followed by T2, economic and social factors such as choice, brand and
and T1; with the weighted mean of 5.0, and 3.97 attitudes toward other health factors.
respectively. It revealed that the T3 formulation was
approved by the panelists considering the levels of
concentration per ingredients. It increased their interest in Results on appearance
eating out and the quality of food. It implied that
respondents appreciated more of the nutritive value of the Figure 2 shows the results of the descriptive test as
product. Based on the Shepherd’s Model of Frewer and perceived by the panelists on appearance; it revealed that
Risvik (Rimando, 2004) what we choose to eat is based T1, and T2 formulation had a mean score of 5.3 and 5.8
upon on three main factors: (1) the food itself and its respectively, described as they “Neither Like or Dislike”;
nutrient content regulate hunger; (2) the person and his T3, with 500 g all purpose flour and 350 g mashed sweet
sensory perception of the food in combination with potato had a mean score of 8.83 which had a “like
 Academia Journal of Agricultural Research; Giango and Giango. 277

10
8
Treatment 1
6
Treatment 2
4 Treatment 3 Treatment 3
2 Treatment 2
Treatment 1
0
Treatment Treatment Treatment
1 2 3
Figure 4: Aroma attribute of the treatments.

10 Taste
8 Appearance
6 Color
Aroma
4 Aroma
Color
2 Appearance
Taste
0
TT1
1 T2
T2 T3
T3
Figure 5: Descriptive test on the general acceptability.

extremely” rating. The nutritional content of sweet potato more accepted when the dough is smooth and elastic with
(I. batatas) aids in the appearance of the formulated an average weighted mean of 4.05, Treatment 1 was with
recipe. With the appearance the food product made of all the verbal description of Dislike Slightly, Treatment 2 with
purpose flour and mashed sweet potato, it produced a the weighted mean of 5.95 and verbal description of Like
smooth and elastic appearance. It was subjected to Slightly, while Treatment 3 has a 8.7 weighted mean with
different cooking methods to test the fineness of the the verbal of Like Extremely in the given scale.
product.

Results on aroma
Results on color
The aroma of sweet potato bread with different treatment
The data revealed that the color acceptability of sweet formulation Treatment 1 was described as Dislike
potato bread becomes more appealing to the panelists Moderately with the weighted mean of 4.35, Treatment 2
when the dough are prepared by mixing 500 g all purpose obtained the average weighted mean of 5.65 described as
flour with 350 g mashed sweet potato. The Treatment 3 is Like Slightly, while Treatment 3 that has 500 g all purpose
 Academia Journal of Agricultural Research; Giango and Giango. 278

flour and 350 g mashed sweet potato obtained the highest Corporation RIRDC. Publication No. 03/052 RIRDC project no. UCQ-13A.
Hill A (1972). Economic Botany. 2nd Ed. New Delhi: Tata Mcgraw-Hill
weighted mean of 8.08 described as Like Very Much.
Pub. Co. Ltd. 359-384.
Ikewelle et al, Kays (2001-2004). Sweet Potatoes -- The Americas'
Sweetest, Healthiest Gift to the World.
Descriptive test on the general acceptability Jaime Bender | (2015). A great way to eat your veggies: Turn them into
bread.
Kristiansen Kate (2014). I love Me Some Sweet Potato , Canada.
The most acceptable treatment formulation is the mixture Laurente C (2013). Technology guide for sweet potato (ipomoea batatas)
of Treatment 3 which had a 500 g all purpose flour and roll Unpublished master's thesis, Cebu Technological University, Cebu
350 g mashed sweet potato. Color, taste, appearance, color, City, Philippines.
Monahan Joan (2004). Sweet Potatoes -- The Americas' Sweetest,
and aroma with the average weighted mean of 5.0, 4.78,
Healthiest Gift to the World, Halifax Media Group, Lakeland, Fla.
4.93 and 4.88. The average weighted mean of this Onwuene LC (1988). The Tropical Tuber Crops. New York John Wiley
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PD (1974). National Nutrition Council. 491.
Peel l (2004). Harper Collins Practical Gardener: Kitchen Garden. New
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Conclusion Plucknett DL (1979). Small Scale Processing and storage of Tropical Root
Crops. Colorado: West view Press Boulder.
Based on the findings of the study, mashed sweet potato Quilantang, V. (2014).Techno-pack for sweet potato (ipomoea batatas)
cookies Unpublished master’s thesis, Cebu Technol. Univ. Cebu City,
was tested to be a good ingredient in making bread
Philippines
production. The mixture of 350 g mashed sweet potato and Rimando TJ (2004). Lecture Syllabus. Crop Sci. 1. College Agric. UPLB. 15.
500 g all purpose flour was derived as the most acceptable USDA SR23 (2010). Nutritional Data on SkipThePie.org Sweet potato,
treatment formulation. raw, unprepared. http://www.skipthepie.org/vegetable-products-
sweet-potato-raw-unprepared
Villareal RC, Griggs TD (1982). Sweet Potato: Proceedings of the First
International Symposium. Asian Vegetable Research and development
RECOMMENDATION Center. Shan Hua, Taiwan. China.

It is recommended that sweet potato bread must be

formulated using 350 g mashed sweet potato and 500 all-
purpose flour for the bread. It is also highly recommended
that techno-guides in this study be used as a guide to
everyone like those who engage in extension work to
prepare nutritious bread.

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