The study determined the viability of using sweet potato roots in baking. The roots were processed into flour. The produced flour was used in the preparation of brownies, chiffon cake and banana cake for sensory evaluation procedures. Different formulations for brownies, chiffon cake, banana cake, carrot cake and cookies were tried and tested to come up with a standard formulation.
The standard recipe without sweetpotato flour was used in determining the acceptability of the products developed. Different substitution levels were tested to determine the acceptable level of sweetpotato flour in the baked products. There were 3 treatments used: T1 (50% sweetpotato flour, 50% wheat flour); T2 (75% sweetpotato flour, 25% wheat flour); T3 (100% sweetpotato flour). Control (100% wheat flour) was designated as TO.
The levels of substitution of sweetpotato flour significantly affected the appearance, flavor and general acceptability of brownies and banana cake. Results of sensory evaluation of brownies and banana cake revealed that 50% sweetpotato flour and 50% wheat flour combination was the most acceptable.
Likewise, other sweetpotato products such as pastilles and brownies were subjected to shelf stability test. The products were stored inside a cabinet at room temperature for a period of time. Shelf-life study revealed that sweetpotato flour could be stored for 3-4 months without any change in quality.
Storage study also revealed that brownies, banana cake and carrot cake could be stored for 3 days at room temperature without any change in flavor and appearance.
