Development and characterization of bread from wheat, banana (<i>Musa</i> spp), and orange-fleshed sweet potato (<i>Ipomoea batatas</i> L.) composite flour

Malnutrition is a major challenge in Ethiopia. On the other hand, there high production of banana and orange-fleshed sweet potatoes northern part However, it exposed to postharvest loss without value addition them. This study aimed characterize bread developed from wheat, banana, potato composite flour. The was with different proportions flour ratio 100:0:0, 90:5:5, 80:10:10, 70:15:15, 60:20:20, respectively. moisture%, ash%, crude fiber%, fat%, β-carotene µg/100 g range 7.92–11.23, 1.76–3.66, 1.99–6.43, 1.13–3.20, 0.13–73.51, respectively, whereas content protein carbohydrate caloric values were 8.08–11.02%, 67.36–76.27%, 330.56–359.33 kcal/100 g, According sensory scores, containing (60:20:20) preferred. Based on result this finding, better produce than usual wheat bread. results showed that incorporation powder can improve ash