Comparative Sensory Evaluation of Bread Prepared with Wild Yeast from Sweet Potatoes and Commercial Yeast
Akama Cloudia
Department of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroon.
Gillian Nkeudem Asoba
Department of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroon.
Fidelis Sameh Ebong *
Department of Social Economy and Family Management, Higher Technical Teachers' Training College, University of Buea, Kumba, Cameroon.
Irene UleNgoleSumbele
Department of Zoology and Animal Physiology, University of Buea, Buea, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Sweet potato is a starchy, sweet-tasting root vegetable belonging to the Convolvulaceae family. Sweet potatoes are considered a key crop for food security in Africa, making them a strategic choice for sustainable development projects focused on value-added products. Their high carbohydrate content essential for microbial fermentation, has made essential biotechnological research. They increasingly used as substrates for fermentation to produce bioethanol, enzymes, and microbial biomass, including yeast products. The aim of this study was the production and sensory evaluation of yeast from sweet potatoes. Yeast production involves growing yeast from a starter culture. The experiment was carried out in the Laboratory of Food, Forestry, Environment Protection and Conservation Society Kumba. The experiment was laid on a completely randomized design (CRD). After producing yeast using sweet potato, two bread samples were baked, one with yeast produce from sweet potato and the other baked with commercial yeast. The questionnaire was the main instrument for data collection. The sample of the study constituted 50 respondents with age range 20-29 years. The result showed that bread made with commercial yeast had a more appealing appearance, possibly due to better fermentation and dough handling, there is strong and more characteristic aroma associated with commercial yeast fermentation, there is superior leavening power and gas retention abilities of commercial yeast. Based on the result, it was recommended that the further method designed should be applied to improve the production of yeast and encourage the cultivation and consumption of sweet potatoes.
Keywords: Sweet potatoes, yeast, sensory evaluation, bread, commercial yeast