HARAMAYA UNIVERSITY

HARAMAYA INSTITUTE OF
TECHNOLOGY
DEPARTMENT OF FOOD TECHNOLOGY AND PROCESS
ENGINEERING

THESIS TITLE: Preparation of bread from composite wheat and

potato flour

Group Members Name Id/No

DAGIM LIJALEM 3341/08

MICHAEL AMENU 3694/08

ZERIHUN ZEWUDE 4415/08

BIZUAYEHU TEGENE 3313/08

NASER NEGA 2332/07

Advisor: Assistant professor Daniel .A Date: 10/02/21

ACKNOWLEDGEMENT

Our deepest gratitude goes to our Instructor assistant professor Daniel .A for his continuous
advice & support he gave us during our Thesis work and that he admired what we intended to
perform on this thesis from the beginning and showed us the right direction for best achievement.
All other people who helped us in any way and all those whom we forgot to mention their name,
thank you all.

TABLE OF CONTENTS
Acknowledgement.......................................................................................................................................ii
List of figures..............................................................................................................................................iv
List of tables................................................................................................................................................v
1. Introduction.............................................................................................................................................1
1.1 Statement of the problem...................................................................................................................3
1.2 Objectives..........................................................................................................................................3
1.2.1 General objective........................................................................................................................3
1.2.2 Specific objectives......................................................................................................................3
2. Literature review......................................................................................................................................4
2.1 Bread.................................................................................................................................................4
2.1.1. Bread making process................................................................................................................5
2.1.2. Bread quality parameters...........................................................................................................6
2.1.3. Factors which affect bread quality ............................................................................................7
2.2 Wheat.................................................................................................................................................9
2.2.3. Nutritional composition of bread.............................................................................................11
2.3 Potato...............................................................................................................................................13
2.4 Composite flour...............................................................................................................................14
3. Materials and Methods...........................................................................................................................16
3.1 Experiment location and Experimental study setting.......................................................................16
3.1.1. Experimental Materials............................................................................................................16
3.1.2 Preparation of potato flour........................................................................................................16
3.1.3 Preparation of composite flour..................................................................................................17
3.1.4 Physical and chemical composition analysis............................................................................19
3.1.5 Evaluation of bread quality parameters.....................................................................................19
3.1.6 Sensory evaluation of bread.....................................................................................................20
3.1.7 Statistical analysis....................................................................................................................20
4. Budget...................................................................................................................................................21
5. Work plan..............................................................................................................................................22
6. Reference...............................................................................................................................................23
LIST OF FIGURES
FIGURE 1 : BREAD MAKING PROCESS FLOWCHART ...........................................................................6
FIGURE 2 : PREPARATION OF POTATO FLOUR FLOWCHART............................................................16
FIGURE 3 : FLOW CHART FOR BREAD MAKING PROCESS................................................................18
LIST OF TABLES

TABLE 1 : BLENDING RATIOS OF POTATO FLOUR AND WHEAT FLOUR IN BREAD PREPARATION ...17
TABLE 2 : INGREDIENT WILL BE USED IN DOUGH FORMULATION PER LOAF..................................17
TABLE 3 : BUDGET TABLE .............................................................................................................21
TABLE 4 : WORK PLAN ..................................................................................................................22
1. INTRODUCTION

Bread is universally accepted as a very convenient form of food that is important to all
populations. Its origin dates back to the Neolithic era Evidence from 30,000 years ago in Europe
revealed starch residue on rocks used for pounding plants .and is still one of the most consumed
and acceptable staple food products in all parts of the world. Throughout recorded history it has
been prominent food in large parts of the world and is one of the oldest man-made foods, having
been of significant importance since dawn of agriculture bread is the staple food of the middle
east, central Asia north Africa, Europe, and European derived cultures such as to those in the
Americas, Australia, and southern Africa, in contrast to parts of south and east Asia where rice or
noodle is the staple. Bread is usually made from wheat-flour dough that is cultured with yeast ,
allowed to rise and finally baked in an oven. Bread also made from the flour of other wheat
species (including spelt, emmer, einkorn and kamut).non wheat cereals including rye, barley ,
maize(corn ),oats, sorghum ,millet and rice have been used to make bread, but ,with the
exception of rye, usually in combination with wheat flour as they have less gluten. Nutritionally
bread is categorized as a source of grains in the food pyramid and is a good source of
carbohydrates and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber.
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
[
The many species of wheat together make up the genus Triticum; the most widely grown is
common wheat (T. aestivum). The archaeological record suggests that wheat was first cultivated
in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of
fruit called a caryopsis Wheat is grown on more land area than any other food crop (220.4
million hectares 2014). World trade in wheat is greater than for all other crops combined. In
2016, world production of wheat was 749 million tonnes, making it the second most-produced
cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is
expected to grow further through the middle of the 21st century. Global demand for wheat is
increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which
facilitate the production of processed foods, whose consumption is increasing as a result of the
worldwide industrialization process and the westernization of the diet. Wheat is an important
source of carbohydrates Globally, it is the leading source of vegetal protein in human food,
having a protein content of about 13%, which is relatively high compared to other major cereals
but relatively low in protein quality for supplying essential amino acids. When eaten as the
whole grain, wheat is a source of multiple nutrients and dietary fiber. Potato (Solanum
tuberosum), annual plant in the nightshade family (Solanaceae), grown for its starchy edible
tubers. The potato is native to the Peruvian-Bolivian Andes and is one of the world’s main food
crops. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground
into potato flour, used in baking and as a thickener for sauces. The tubers are highly digestible
and supply vitamin C, protein, thiamin, and niacin, Potatoes are a very popular food source.
Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips, and
even baked potatoes are typically loaded down with fats such as butter, sour cream, melted
cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a
heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally
healthful low calorie, high fiber food that offers significant protection against cardiovascular
disease and cancer. Our food ranking system qualified potatoes as a very good source of vitamin
B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary
fiber, and pantothenic acid. Composite flour is a blend or mixture of wheat with other materials
to form suitable flour for baking purposes (Dendy, 1992, 1993; Onyeku et al., 2008). Sanni et al.
(2004) defined composite flour as the name given to wheat that has been diluted with non-wheat
materials like cassava, maize and soybean. Of recent, composite flour is now defined as a blend
of wholly non-wheat flours for the purpose of baking (Dendy, 1993). Putting both definitions
together, Seibel (2006) defined composite flour as a mixture of flours from tubers rich in starch
(e.g. cassava, potatoes, yam) and / or protein-rich flours (soybean, ground nut) and /or cereals
(maize, rice, millet, sorghum) with or without wheat flour. Some of the documented advantages
of composite flour for bread production in developing countries include savings of foreign
exchange, promotion of high yielding native species, a better supply of proteins for human
nutrition, enhancement of domestic agriculture, generate rural income and support rural
development (Seidel, 2006; Bugusu et al., 2001; Andrae and Beckman, 1985). Because of these
and other advantages, Ethiopia and many developing nations have to implement composite flour
policies.
 1.1 STATEMENT OF THE PROBLEM

Bread is an important component of the Ethiopian diet, while wheat production of the country is
insufficient, therefore substantial quantities of this cereal must be imported every year. But the
country now produce enough amount of potatoes and its price is within affordable limits of
average people. So potato appears to be one of the most promising substitutes in bread making in
order to help reduce dependence on wheat flour. Therefore the main aim of this project is to
make bread by substituting wheat flour with potato flour

1.2 OBJECTIVES
1.2.1 General objective
The main objective of this project is to make bread by substituting wheat flour with potato flour

1.2.2 Specific objectives

 to evaluate the effect of blending ratio of potato flour with wheat flour on the
acceptability of the bread
 to evaluate the physical, chemical, nutritional and sensory properties of the produced
bread
 to evaluate the quality and sensory attributes of bread
 to evaluate the possibility of blending selected potato Flour to wheat flour
2. LITERATURE REVIEW
2.1 BREAD

Known as “the essence of life”, bread is already made from 10,000 B.C. at the dawn of Neolithic
period and the spread of agriculture, where the seeds were the main ingredient of bread. The first
bread in a form similar to the current one is found in Egypt in some of the oldest surviving
papyri in which instructions for bread-making process are included. It was also written there that
the delay of the pyramids construction was due to insufficient supply of bread to the workers.
Bread was also widely known in Ancient Greece, where, among other things, the ritual bread
called “psadista” was prepared from flour, oil and wine and was offered to the gods. In general,
barley bread was produced. Solon also reports that wheaten bread was produced only on festive
days. Hesiod, Homer, Herodotus and other important historians and writers have been referred to
bread. Moreover, since the 5th century B.C., Athenians could buy bread from bakeries, while in
Rome the bakeries just appeared in the 2 nd century. Romans were also the ones who created the
first ovens in their craft form, especially during the time of Emperor Trajan (87-117 AD), where
a mass production of bread was observed. The importance of bread was recognized since that
era, a fact reflected in the term “opso/prosfagi” which means the food that one eats with bread, as
a supplement used for the rest of the meal. Bread was also used as a symbol in many religions. It
is reported in the Old Testament that when Israelites left Egypt and found themselves in the
wilderness, God sent them a kind of bread called “manna” and the people survived thanks to it.
In the New Testament,the miracle of Christ, in which Christ with five breads and two fish was
able to feed five thousand people, is mentioned. Christ also likened himself as bread to his
disciples and anyone who could eat it, he would have eternal life. In the Secret Supper Jesus
blessed the bread, cut it into pieces and said, “take, eat, that is my body”. The Industrial
Revolution (18th-19th century ) brought rapid technological breakthroughs and significant
changes in bakery. The production of new hard-grained cereals in America made it necessary to
create stronger mills than that of watermills and windmills. The construction of roller mills that
could grind hard wheat, led to the production of whiter flour. New varieties of wheat promising
good quality bread were also studied and discovered.
Bread is staple food prepared from a dough of flour and water usually by baking. Bread may be
leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals,
industrially produced yeast, or high, pressure aeration. Commercial bread commonly contains
additives to improve flavor, texture, color, shelf life and nutritional value. Flour is the major
basic ingredient in bakery products. Due to its important characteristics, wheat flour is the main
ingredient in most types of breads (Aboaba and Obakpolor, 2010). Bread contains a good source
of nutrients, such as macro-nutrients (carbohydrates, protein and fat) and micro-nutrients
(minerals and vitamins) that are essential for human health to all population. However, the
nutrient contents of bread products are depend on the chemical composition and baking
processes used (Mohammed et al., 2008).
Bread can also be described as a fermented confectionery product produced mainly from wheat
flour, water, yeast and salt by a series of processes involving mixing, kneading, proofing,
shaping and baking. Bread is an important staple food in both developing and developed
countries and constitutes one of the most important sources of nutrients such as carbohydrate,
protein, fiber, vitamins and minerals in the diets of many people worldwide .The consumption of
bread in Ethiopia is on a steady increase because it is a convenient and ready to eat food

2.1.1. Bread making process

There are different types bread baking process which are suitable for different purposes, in the
straight dough method all the ingredients will be added at the same time (Figure 1) and mixed
manually for 5 minutes and kneading will be done until consistent dough was obtained. The
resulted dough will be left to rest for 20 minutes at room temperature (first proofing) then 100g
piece of dough will be divided, rolled and molded. Each piece will be placed in metal pan and let
to ferment for 45 minutes at room temperature (final proofing) then the baking process will be
carried out in electrically heated oven at 200C for 20 minutes.
 Weighing of
ingredients

Mixing

Kneading

Scaling and
molding

Panning

Proofing (45min)

Baking (200c 20
min)

Cooling

Figure 1: bread making process flowchart

2.1.2. Bread quality parameters

For any food product, quality is subjected to consumer perceptions of taste, mouth-feel and
color. This is also true for bread. As bread is consumed worldwide, the quality of bread can be
better determined by objective assessments. Several quality parameters, which differ in chemical
composition, can define the makeup of good and acceptable bread. These parameters refer to the
chemical, microbiological, nutritional and physical factors that make up bread its unique
properties, which also influences the products shelf life. It has long been established that both
quantity and quality of protein influence the end-use quality of wheat and bread making
performance (Wieser et al., 1998). The genetic background mainly determines the protein
content in the wheat grain, but also to a large extent by environmental factors such as nitrogen
application, water access and temperature during growth. Bread baking quality is determined by
the physical properties of dough, its oxidative potential, flour water absorption, bread volume,
and color of crumb and crust (Menkovska et al., 2002),and Some of additional bread quality
parameters are Density, Loaf volume, Ph,Water activity, Colour and Texture of bread.

Bread quality is of importance because it is commonly consumed (Ambroziak, 1998). However,

it is difficult to define this quality since it is affected by many factors such as the nutritive value,
taste, freshness, shelf-life and attractiveness for consumers. Bakery products have a short shelf-
life, resulting from adverse changes that begin just after baking and cause worsening of sensory
features and texture of crumb. Ageing of bread is manifested by a partial decrease in humidity,
growth of filamentous fungi and yeasts, and staling. Bread staling has been investigated by
numerous researchers both in Poland and abroad (Fik et al., 2000; Scanlon et al., 2000;
Michalska-Pożoga and Raczkowska, 2011). Many of these studies focused on shelf-life
extending through improvements in manufacturing technology or application of additives. Good
bread is made from good ingredient. Therefore, the selection of raw materials in making of bread
is also very important to do to achieve expected quality of the final product. Here are the
ingredients that affect in the bread quality

2.1.3. Factors which affect bread quality

Flour
The main ingredient in making of bread is flour. The most suitable flour in making of good bread
is the flour that has high protein content (> 12.5%). Eighty-five percent of proteins in the flour
are glutenin and gliadin, and the rest are globulin, albumin and protease. When flour is mixed
with water, it will make a gluten form which has a cohesive and extensive characteristic. This
gluten will have an influence in holding the forming of carbon dioxide gas in the dough during
the fermentation by yeast.

Water
Water when mixed with flour will form gluten base. Besides that, the function of water is to be a
dissolve agent and distributes the other materials in dough to be well blended and also
controlling the structure of dough.

Leaven
Leaven is used in bread making to produce carbon dioxide and ethyl alcohol through sugar
fermentation. Bread leaven is a kind of yeast (saccharomyces cerevisiae). Leaven could be
classified into two types of yeast. The first is wet yeast which contain 60-70 % of water and the
second is dry yeast which contain 7-8 % of water.

Salt
Salt is is required in the manufacture of bread to give a taste. Salt also helps controlling the rate
of fermentation and strengthen the gluten and improve dough extensibility and the ability of
holding the gas. Dough that does not have enough salt will be soft, the rate of fermentation will
be too fast, will produce bland bread and also will make a rough texture of bread.

Sugar
There are several types of sugar that can be used, which are sucrose, dextrose, fructose, and
maltose. Each has a different degree of sweetness. Sugar in bread making is used as a food for
yeast. The remaining sugar after being used by yeast is to provide sweetness and an influence
factor in the process of caramelization during roasting and also contribute in the forming of
brown color in the bread.

Fat
The use of fat in bread making will give an influence in gluten lubrication, increasing the volume
of the dough and in an easy way during cutting. Fat in the dough also could increasing the
extensibility and elasticity of the dough. So the dough becomes more adaptive to the machine
and easy to handle. Fats also influence in good flavor and aroma and also help to control water
evaporation, so it can maintain the tenderness of bread during storage.
 2.2 WHEAT

Wheat (Triticum aestivum L) is the most extensively grown cereal crop in the world, covering
about 237 million hectares annually, accounting for a total of 420 million tonnes (Isitor et al.,
1990; Langer and Hill, 1991; Olabanji et al., 2004), and for at least one-fifth of man’s calorie
intake. Wheat is an annual grass growing to between ½ to 1 ¼ meters in height, with a long stalk
that terminates in a tightly formed cluster of plump kernels enclosed by a beard of bristly spikes.
It is grown all over the world for its highly nutritious and useful grain, as one of the top three
most produced crops, along with corn and rice. It is used in the production of bread, biscuits,
feeds, confectionery, amongst many, utilization. The crop, which has been cultivated for over
10,000 years probably, originates in the Fertile Crescent, along with other staple crops. However,
ancestral wheat may have looked very different from what we presently have today, with much
smaller kernels. Early domesticators of wheat obviously wanted to select for plants with
particularly large kernels, since more nutrient could be eked out from each stalk.
Wheat is widely consumed by humans, in the countries of primary production (which number
over 100 in the FAO production statistics for 2004) and in other countries where wheat cannot be
grown. For example, imported wheat is used to meet consumer demands for bread and other food
products in the humid tropics, particularly those with a culinary tradition dating back to colonial
occupation. Statistics are not available for the total volume of wheat which is consumed directly
by humans as opposed to feeding livestock, although figures for the UK indicate about one-third
of the total production (approximately 5.7 m tonnes per annum are milled with home production
being 15–16 m tonnes). Globally there is no doubt that the number of people who rely on wheat
for a substantial part of their diet amounts to several billions. The high content of starch, about
60–70% of the whole grain and 65–75% of white flour, means that wheat is often considered to
be little more than a source of calories, and this is certainly true for animal feed production, with
high-yielding, low-protein feed varieties being supplemented by other protein-rich crops (notably
soybeans and oil-seed residues).
However, despite its relatively low protein content (usually 8–15%) wheat still provides as much
protein for human and livestock nutrition as the total soybean crop, estimated at about 60 m
tonnes per annum (calculated by Shewry, 2000). Therefore, the nutritional importance of wheat
proteins should not be underestimated, particularly in less developed countries where bread,
noodles and other products (eg bulgar, couscous) may provide a substantial proportion of the diet

Ethiopia is the largest wheat producer in Sub-Saharan Africa. Wheat is one of the major cereal
crops grown in the Ethiopian highlands. At present, wheat is produced solely under rained
conditions. Of the current total wheat production area, 75% is located in Arsi, Bale and Shewa
regions. Small amount is produced in the rest of the north and south regions. [Crop Variety
Register, 2010]

Altitude plays an important role in the distribution of wheat production through its influence on
rainfall, temperature, and presence of diseases. In Arsi, Bale and Shewa regions, the soil,
moisture and disease conditions within the range of 1900-2300 m altitude zone are favorable for
the production of early and intermediate maturing varieties of bread wheat. This is estimated to
comprise 25% of the total wheat production area, while the remaining 75% falls in the 2300-
2700 m altitude zone. There, early, intermediate and late varieties are grown. Soil types used for
wheat production vary from well-drained fertile soils to waterlogged heavy Vertisols. [Crop
Variety Register, 2010]

Durum wheat is indigenous to Ethiopia and it has been under cultivation since ancient times.
Ethiopia is considered to be the center of genetic diversity of this crop. It is traditionally grown
on heavy black clay soils (Vertisols) of the central and northern highlands of Ethiopia between
1800-2800 meters above sea level. Accurate statistics on area and production of durum wheat in
the country are difficult to obtain since they are lumped together with bread wheat. [Crop Variety
Register, 2010]

Emmer wheat, localy known as Aja, is used in various ways. Some is ground into flour and
baked into special bread (Kita). Some is crushed and cooked with milk or water to make porridge
(Genfo). And some is mixed with boiling water and butter to produce gruel. With emmer's high
protein content and smooth and easily digestible starch, infants and nursing mothers especially
favor the gruel. [Crop Variety Register, 2010] Nutritional composition of wheat
2.2.3. Nutritional composition of bread
The nutritional value of wheat is addressed through its macronutrient and micronutrient
components. These groups consist of carbohydrate, proteins and lipids, for macronutrients, and
vitamins, minerals and phytochemicals for micronutrients. First to macronutrients, grains consist
of approximately 75% carbohydrate (McKevith 124), and therefore many believe that the
importance of carbohydrate and fiber within wheat takes precedence over their concentrations of
vitamins, minerals, and phytochemicals (Basey 79). Carbohydrates are categorized into “good
carbs” and “bad carbs,” the difference between them being rates of fiber digestion. “Good carbs”
are unrefined complex carbohydrates, such as whole grains, and have a very slow rate of fiber
digestion, delivering a slow, steady rate of glucose to the blood, creating a feeling of fullness.
Refined complex carbohydrates, such as white flour and white pasta, are known as “bad carbs.”
These have a very fast rate of fiber digestion, which leads to a feeling of hunger soon after a
meal. This is where the idea of “low-carb” diets originated, believing that eating no carbs would
help to eliminate the amount of “bad carbs” being consumed.

The second major macro-nutrient within wheat is protein, the most concentrated being gliadins
and gluten ins. However, these proteins are still in relatively low amounts and therefore, essential
amino acids must be supplied from another source of the diet. Lastly, lipids are a very minor
component, only consisting of about 1-3% within wheat .

Unlike macro nutrients, micro-nutrients are not as concentrated within wheat and therefore
cannot be compared within their percentages. They do, however, serve an extremely important
purpose to the human body, specifically in their roles of promoting health and preventing
disease. The most significant vitamins found within wheat are B, specifically thiamine,
riboflavin and niacin, and E. The dominant mineral found in all wheat is potassium, however, in
whole grain wheat, iron, magnesium, manganese and zinc are also found in high concentrations
(Wheat Germ 8). Lastly, the most interesting micronutrient found within wheat are
phytochemicals or plant bio-active substances. Research has shown that these substances many
have many health promoting effects, similar to antioxidants, which are extremely beneficial to
disease prevention .Although all wheat contains the majority of these nutrients, wheat germ is
believed to be the most nutritional part of the wheat plant. Wheat germ is what makes up whole-
wheat products, consisting of only whole-wheat flour. The reason why “whole-wheat” products
are greatly valued is due to the processing of the wheat. Refined wheat products, white bread and
white pasta, have the germ and bran removed from the flour giving it a lighter or “whiter”
coloring. Since wheat germ is the “small inner part of the wheat kernel that is a concentrated
source of nutrients”, removing the germ and bran is essentially removing the core or “heart” of
wheat’s nutrients (Wheat Germ 8). Research has also shown that wheat germ may help to
decrease the body’s absorption of dietary cholesterol and may also inhibit the growth of some
cancers (Wheat Germ 8).

Nutritional Value of Refined Wheat: Compared to Whole Wheat

-Calorie content increases 10%

-66% of Vitamin B has been removed

-70% of all minerals have been removed

-79% of fiber has been removed

-19% of protein has been removed

These numbers come from the flour refinement process in which most nutrients, other than
carbohydrates, are removed. Therefore, white flour is very nutrient poor and resembles nothing
of the original born wheat.

The three major categories of wheat's, hard, soft and durum, have a great variety in their
nutritional aspects, specifically in their protein levels. Hard wheat typically has high protein and
gluten levels which make it particularly useful for bread making. Bread making requires a 12%
protein level and specific varieties of hard wheat can contain up to a 16% protein level. Soft
wheat's contain a 9-11% protein level, making them ideal for making pastries and cakes. Durum,
although containing high levels of protein, does not contain the type of protein needed to form a
strong gluten and therefore, is used to make pasta and is commonly referred to as “macaroni
wheat”.

Another important factor within wheat is their level of gluten. Bread wheat, primarily hard
wheat, has the highest level of glutenin and gliadin which, when moistened and kneaded,
combine to create gluten. Gluten provides a network of fibers that traps carbon dioxide and
steam, allowing for a light, porous break by creating small pockets during baking. Although it is
a major component of all wheat, gluten can lead to a very serious food allergy known as celiac
disease.

2.3 POTATO

Potatoes originated in the Andean mountain region of South America. Researchers estimate that
potatoes have been cultivated by the Indians living in these areas for between 4,000 and 7,000
years. Unlike many other foods, potatoes were able to be grown at the high altitudes typical of
this area and therefore became a staple food for these hardy people. Potatoes were brought to
Europe by Spanish explorers who "discovered" them in South America in the early 16th century.
Since potatoes are good sources of vitamin C, they were subsequently used on Spanish ships to
prevent scurvy. They were introduced into Europe via Spain, and while they were consumed by
some people in Italy and Germany, they were not widely consumed throughout Europe, even
though many governments actively promoted this nutritious foodstuff that was relatively
inexpensive to produce. The reason for this is that since people knew that the potato is related to
the nightshade family, many felt that it was poisonous like some other members of this family. In
addition, many judged potatoes with suspicion since they were not mentioned in the Bible. In
fact, potatoes initially had such a poor reputation in Europe that many people thought eating
them would cause leprosy. Some of the credit for the rise in potatoes' popularity is given to two
individuals who creatively engineered plans to create demand for the potato. In the 18th century,
a French agronomist named Parmentier created a scheme whereby peasants could "steal"
potatoes from the King's "guarded" gardens. He also developed and popularized the mashed
potato that became popular probably because he made this suspicious vegetable unrecognizable.
Another person who was instrumental to the acceptance of potatoes was Count Rumford. A
member of the British scientific group, the Royal Society, Rumford created a mush soup made of
potatoes, barley, peas and vinegar, which the German peasants adopted as a satisfying and
inexpensive dish. Potato belongs to the Solanaceae or nightshade family whose other members
include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the
underground stem which is called a tuber and is designed to provide food for the green leafy
portion of the plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit
resembling a tomato. Potato starch is an important raw material in the food industry because its
properties and their proportions vary according to the environment and genotypes of potato
(Vasanthan et al., 1999; Kaur et al., 2002; Zaidul et al., 2007). Potato starch is largely used in
food and non-food fields (paper, cardboard, textiles, mining, drilling, adhesives, etc.). Originally,
it was produced for baking by adding it to cereal flour. The addition of modest amounts of potato
starch helps preserve the freshness of bread and it also confers a distinctive character and a
pleasant flavor (Yanez et al., 1981; Willard and Hix, 1987). Potato flour has been used for
making bread since ancient times, and it is currently used in the preparation of bread and
different kinds of flat breads. When added in small quantities, potato flour provides a distinctive
flavor, helps retain the freshness of bread, improves toasting qualities, reduces product firming
and staling, and assists in the leavening of the product. The addition of 2-4% potato flour does
not affect the exterior quality of the bread, but it improves interior qualities such as texture,
aroma, and flavor. Potato flour has been found to be useful in preparing gluten-free bread and
also Wheat-potato composite flour has been found to be highly acceptable for making flat breads
in a number of countries in Asia.

2.4 COMPOSITE FLOUR

The use of composite flour to produce baked goods, if feasible, would help to lessen total
dependence on imported wheat. Composite flour as an innovative flour that has attracted much
attention in research as well as food product development (Hasmadi et al., 2014; Suresh et al.,
2015; Gbenga‐Fabusiwa et al., 2018; Jafari et al., 2018; Hasmadi et al., 2018; Nyembwe et al.,
2018; Emmanuel et al., 2019). Composite flour defined as a mixture of flours obtained from
tubers which rich in starch such as cassava, yam, potato, and protein-rich flour and cereals, with
or without wheat flour that created to satisfy specific functional characteristics and nutrient
composition (Noorfarahzilah et al., 2014). For example, wheat with potatoes (Awuni et al.,
2018; Edun et al., 2019), wheat and cassava, wheat and many legumes (Shrivastava and
Chakraborty, 2018; Tufan et al., 2019), millet (Panghal et al., 2018; Wang et al., 2019) or
without wheat flour and other composites. Composite flour has better nutritional value
concerning elements of minerals, vitamins, fibres and proteins than flour milled from any
specific cereal alone. Shanti et al. (2005) reported that the composite flour mixture could provide
a balanced nutrient. In a few years recently, composite flour became the subject of numerous
studies. There has been increasing interest in replacing conventional gluten-free formulations
made from refined gluten-free flour, starch, and hydro-colloids with those enriched with
functional gluten-free ingredients In 1964, the FAO (Food and Agriculture Organization of the
United Nations) introduced the Composite Flour Programme that aimed at the development of
bakery products from locally available materials (Jisha et al., 2008). In developing countries
such as Africa and other parts in the world, the used of composite flours had many benefits in a
saving of hard currency and as a promotion of high yielding of native plant species. Besides that,
Berghofer (2000) and Bugusu et al. (2001) also stated that the use of composite flour would
promote better overall use of domestic agriculture production. According to Dendy (1993), there
are two significant reasons for mixing the wheat flour with other flours; economic and
nutritional. The capability, availability, and cost at the point of used are the most important
things overlooked in selecting the raw material Composite flour such as a mixture of wheat and
non-wheat flours (potato flour) can be used to produce bread instead of only using wheat flour.
The use of composite flour is advantageous in bread making for developing countries as it
promotes high-yielding native plant species, increases nutritional values and enhances domestic
agriculture production (Jolaosho, 2010). the increasing number of applications of composite
flour in numerous bakery and pastry products has spurred a growing number of studies on the
effects of different types of materials used to produce flour on their physicochemical and
functional properties. Mepba et al. (2007) reported that the experience gained in the use of
composite flours has clearly demonstrated that, for reasons of both product technology and
consumer acceptance, wheat is an essential component in many composite flours. They also
reported that the percentage of wheat flour required to achieve a certain effect in composite
flours depends heavily on the quality and quantity of wheat gluten and the nature of the product
involved. Therefore, when bakery and pastry products are produced using composite flour, their
quality should be as similar as possible to those of products made from wheat flour.The goal of
earlier researcher with composite flours was to save the largest possible percentage of wheat
flour in the production of certain baked products. However, recently some research findings had
showed that composite flour in new product development was used to improve nutritional value
and sensory quality of the final products (Ammar et al., 2009; Mepba et al., 2007;) Making bread
by partial substitution of wheat is not a new idea and it is worthwhile to reveal some of the
efforts made in the past to make bread from local materials, such as cereal flour or root starches.
3. MATERIALS AND METHODS

3.1 EXPERIMENT LOCATION AND EXPERIMENTAL STUDY SETTING

A laboratory experiment will be conducted at Haramaya University main campus central
laboratory. Breads also will be baked in central laboratory.

3.1.1. Experimental Materials

The materials needed for conducting the experiment were good quality of potato without any
bruises and other major ingredients that is wheat flour, yeast, salt, dough improver and sugar will
be purchased from the local market in Haramaya city

3.1.2 Preparation of potato flour

The potatoes will be washed under running tap water (to free them of adhering soil particles) will
be air dried, and stored at 120C before use. The potato flours will prepared from solar-dried
slices. Shown in

Potato Sorting Washing Peeling Slicing

Blanching

Potato
Packing Sieving Milling Drying
flour

Figure 2: preparation of potato flour flowchart

 3.1.3 Preparation of composite flour

Five different blend proportions including control will be used which included (Table 1)
blending ratio of potato flour to wheat flour of 0:100, 10:90, 20:80, 30:70, 40:60, and 50:50.

potato flour wheat flour

0 100
10 90
20 80
30 70
40 60
50 50

Table 1: blending ratios of potato flour and wheat flour in bread preparation

Breads will be formulated, prepared and baked based on the straight dough method used by
Anton (2008) with slight modifications as the mixtures will mixed and kneaded with water in a
flat wooden material manually instead of using electric mixer. Except water (variable) similar
amount of all ingredients such as flour (100%), salt (1%), improver (1.5%) and yeast (2%) will
used in each blend during the preparation of the dough (Table 2). These ingredients in bread
formulation will determined based on knowledge from traditional experienced bakers and
literature's
Table 2: ingredient will be used in dough formulation per loaf

Ingredient Composition (g)

Flour 100
Yeast 2
Salt 1
Baking powder 1.5
Water Variable
For bread baking, the straight dough method will be used (Anton, 2008), all the ingredients will
be added at the same time (Figure 3) and mixed manually for 5 minutes and kneading will be
done until consistent dough was obtained. The resulted dough will be left to rest for 20 minutes
at room temperature (first proofing) then 100g piece of dough will be divided, rolled and
molded. Each piece will be placed in metal pan and let to ferment for 45 minutes at room
temperature (final proofing) then the baking process will be carried out in electrically heated
oven at 200C for 20 minutes. After baking loaves will be separated from the metal pan and
allowed to cool at room temperature before evaluation. The cooled loaves will be dried at 60C
for 9 hours and milled into a fine powder using electric grinder (High-Speed sampling machine
model- FW100) until to pass through 0.425mm sieve mesh size.

Flour, yeast, salt, improver and water

Mixing and kneading

Fermenting (20 min)

Dough division, rolling and molding

Proofing (45 min)

Baking (2000C for 20min)

Composite bread

Figure 3: flow chart for bread making process

 3.1.4 Physical and chemical composition analysis

3.1.4.1 Moisture content

The moisture content of samples will be determined according to the( AACC, 2000). Clean and
dry dish will prepared and the weight will be weighed as (w1) Representative sample (5g) will be
weighed (w2) (weight of the sample with weight of dish before drying) dried at 100c for 6 hours
and cooled in desiccator. The weight after drying will be measured as w3. The moisture content
of the sample will be calculated by using the following formula

Moisture content (%) = (w2)-(w3) ×100

W2-W1

3.1.4.2 Ash content

Total ash content of the sample will be determined by gravimetric method. Crucibles will be
cleaned, dried and ignited at 550c for 1 hour and weighed(m1). Ground sample (3g)will be
weighed(m2). The sample will be dried at 120c for 1 hour. Then the dried sample will be
carbonized over a blue flame and ignited in a muffle furnace at 550c until ashing complete(over
12hrs). after being ignited, the sample will be cooled to ambient temperature and
weighed(m3).finally total ash will be calculated as follows.

%Ash = m3- m1
m2-m1

3.1.5 Evaluation of bread quality parameters

The loaf volume (VL) will measured by using seed displacement method (Mepb et al., 2007)
with slit modification using chickpea instead of barley seed. Loaf weight (W) of breads will be
measured after cooling for one hour on digital balance (Masood et al., 2011). Specific loaf
volume (VS) will be calculated in the following expression:
Specific Loaf Volume (cm³⁄g) = VL
W
 3.1.6 Sensory evaluation of bread

The sensory evaluation will be carried out to evaluate loaf attributes such as appearance, aroma,
taste, mouth feel and overall acceptability of the bread sample within two hours after baking. A
total of 7 panelist (5 men and 2 women) comprising of students and staff members will be
participated in the evaluations. They will be informed on how the sensory evaluation and scoring
would be conducted. The samples will be evaluated on 1to7 (1=dislike extremely, 2=dislike
moderately, 3=dislike slightly, 4=neither like nor dislike, 5=like slightly, 6=like moderately
7=like extremely) of a given sensory attribute. The samples will be arranged on a table at room
temperature. Individual evaluates will be asked to taste a piece of sample twice and score the
taste, aroma (smell), texture and color. A bottle of natural spring water will be provided to each
valuate for rinsing his/her mouth after testing each sample.

3.1.7 Statistical analysis

The effect of blending ratio on nutritional, anti nutritional and sensory attributes of breads will be
analyzed with one way ANOVA. A significance level of (< 0.05) will be used for the study
4. BUDGET

Raw materials quantity Budget

Salt 1 pack 12 Birr
Dough improver 1 pack 15 Birr
Wheat flour 2 kg 70 Birr
Potato 3 kg 60 Birr
Sugar 1 kg 40 Birr
Yeast 1 pack 15 Birr
Total 212 birr

Table 3: Budget table

5. WORK PLAN
 January January January January January January February
1-2weeks 1 week 1 week 1-2weeks 1 week 1-2weeks 1 week

Preparation
of proposal
Presentation
of proposal
Raw material
purchasing

Experiment
on laboratory

Report
writing
Submission
of thesis
Presentation
of thesis

Table 4: work plan

6. REFERENCE
1. AACC (2000). Approved Methods of the American Association of Cereal Chemists. 10th
Edition Arlington)
2. Aboaba, O. and Obakpolor, E. A. (2010). The leavening ability of baker’s yeast on dough
prepared with composite flour (wheat/cassava).African Journal of Food Science, 4(6):325 – 329.
3. Adeleke, R. O. and Odedeji, J.O. (2010). Functional properties of wheat and sweet potato
flour blends. Pakistan Journal of Nutrition,9 (6):535-538.
4. Ammar, M.S., Hegazy, A.E. and Bedeir, S.H. (2009).Using of taro flour as partial substitute of
wheat flour in bread making. World Journal of Dairy & Food Sciences, 4 (2) 94-99.
5. Greene, J.L.and Bovell-Benjamin A.C. (2004).Macroscopic and sensory evaluation of bread
supplemented with sweet potato flour. Journal of Food Science, 69(4):1-8.
6. Masood, S. B., Javaid, I., Ambreen, N., Faiza, S. and Ahmar, J. (2011). Effect of Flour
Blending on Bread Characteristics. Internet Journal of Food Safety,13:142-149.
7. Mohammed, S., Al-Mussali, M. A. and Gahri, A. (2008). Nutritive value of commonly
consumed bread in Yemen. E-Journal of Chemistry, 6(2): 437-444
8. Kun-Lun, W., Sung, W. and Yang, C. (2009). Characteristics of dough and bread as affected
by the incorporation of sweet potato paste in the formulation. Journal of Marine Science and
Technology,17 (1): 13-22.
9. Maxson, E. D. and Rooney, L. W. (1972). Evaluation of methods for tannin analysis in
sorghum grain. Cereal Chemistry, 49: 719-729