Development of Maize Based Orange – Fleshed Sweet Potato Flat Bread for Lactating Mothers at Hawassa Zuria Woreda, SNNPRS, Ethiopia

摘要

Vitamin A deficiency continues to be a major public health problem in Ethiopia in spite of the various intervention measures since 1989. Food based strategies are cost effective, easy, long-term and sustainable for the prevention of vitamin A deficiency both in rural and urban settings. To improve the vitamin A content of traditional (staple) flat bread prepared from maize, three formulations of maize-based breads were prepared by incorporating Orange Fleshed Sweet Potato (OFSP) flour at 25%, 30% and 35%. Traditional maize-based flat bread served as control. Sensory evaluation was carried-out using a 9-point hedonic rating scale by panelists at the laboratory level. While, community level sensory evaluation (acceptability trial) was done by lactating mothers using a 5- point hedonic rating scale. The proximate composition values of flours and the four flat bread samples were determined using AOAC (2000) methods and open column chromatography method was used to determine the values of β-carotene. All the formulations were accepted both at laboratory and community levels. The proximate composition results showed an increase in the values of crude fiber and ash for OFSP incorporated flat breads compared to the control. The vitamin A contents (μg RAE) of maize and OFSP flours were found to be 0 and 888.01 μg RAE per 100 gm respectively. The vitamin A (μg RAE) content of the control bread was observed to be 0. Among the flat breads samples in which OFSP flour was incorporated, the vitamin A content was highest (269.63μg RAE) for the sample supplemented with 35% of orange fleshed sweet potato flour. OFSP flour up till 35% can be successfully incorporated in traditional maize based flat bread which can be used as a potential food source of vitamin A for lactating mothers residing in the study area.