Abstract:
Sweet potato mixed wheat composite flour could make a protein rich product with good bai: -:
qualities, which would increase the economic value. Therefore, a research was carried ou:
develop a low gluten muffin, supplemented with sweet potato flour and to assess its nutritii:,
and sensory qualities. The fresh roots of sweet potato (var. Wariyapola Red) w€re per ::
washed and cut into thin slices. The slices were washed and dried in the dehumidifier drte: ,-
60'C for 12 hrs, The chips were ground into flour using an electric grinder, sieved through -
-
nm sieve and packed in air tight glass containers. The sweet potato flour was added in diffe:=--
amounts as an ingredient during the preparation of muffins. Different composite blends of n':.=. '
flourandsweetpotatoflourweremixedintheratiosof 100:00,80:20,70:30,60:40, and5L'i
The muffins were analyzed for nutritional qualities such as moisture, ash, protein, fat, t-l::-
vitamin A, calcium, iron, phosphorus and antioxidants, physical properties of weight and volL.:.' .
and sensory attributes like colour, texture, taste, flavour and overall acceptability. .
-,
nutritional analysis revealed that the moisture, ash, fiber, vitamin A and calcium content t', : -:,
increased from 8.73 to 1L^950/o,1..L4 to 2.570/o,6.51 to 12.L6% 11.15 to 358.5 pg/100g and 2 - :
29.5 mg/L009, while fat, protein, iron, and phosphorus content decreased from 2.89 to 1.6!:
8.74 to 7.630/o,3.18 to 1.98 mg/100g and 278.9 to 1.67.5 mg/700g, respectively with :-,
increasing of the sweet potato flour from 0 to 50%. However, the total antioxidant activir, :
increased from 542.2 to 786.4 mg AA/100g with the increasing of the sweet potato flour fro:-
to 50%. Volume of the muffins decreased from 105.25 cme to 91.85 cm3 mean while weigh: .
the muffin increased from 87.1 gto 96.4 g with increasing of sweet potato flour substitution. l -
.
sensory assessment showed that there were significant differences [p<0.05) ?mong -.: :
treatments in terms of colour, texture, taste, aroma and overall acceptability. The mean sens- *,
scores showed that consumers preferred the muffins made from L00o/o wheat flour hor,r'e'.='
muffins from the composite flours of 30o/o sweet potato flour substitution was also well accep:=':
by the panelists. The muffins made from 30% sweet potato flour and 70o/owheat flour had ::,
comparable nutritional, physical and sensory attributes to the 100o/o wheat flour muffinS. T::,
outcome of the present study could be be used as valuable information for the developmen: : '
high fiber-low gluten muffins which is beneficial for human health with low cost of production
