Evaluation of Nutritional Value, Consumer Preference and Profitability of Orange-Fleshed Sweetpotato Puree Incorporated Bread and Injera

Incorporation of OFSP puree into wheat flour bread and teff flour injera can enrich the β-carotene content of the products. Information about the optimal proportion of OFSP puree to be mixed with wheat and teff flour to make bread and injera is currently lacking in Ethiopia. This study was carried out to determine the optimum proportion of OFSP puree to be incorporated into wheat flour bread and teff flour injera, and to evaluate the nutritional content, sensory acceptability, and profitability of OFSP-blended wheat bread and teff injera. Four OFSP puree: wheat flour ratio (0:100, 15:85, 30:70 and 45:55) and four OFSP puree: teff flour ratio (0:100, 15:85, 30:70 and 45:55) were evaluated. Significant differences (P