ISSN: 2782-893X
eISSN: 2799-0664
ISSN: 2782- 893X
The study aimed to find out whether sweet potato locally known as “camote” could be a sweet filling to bread to improve its flavor, palatability and nutritive value. The bread preparation was treated in five treatments where treatment 0 (T0) is the control, milk and butter as filling (Spanish bread) T1 is 75% milk and 25% camote as bread filling; T2 is 50% milk and 50% camote); T3 is 35% milk and 65% camote and T4 which is 25% milk and 75% camote. All the treatments were subjected to organoleptic tests in terms of taste, texture, flavor, odor and general acceptability by the different panelists who are students and teachers. Results showed that in terms of taste, flavor, odor, texture and general acceptability, all the treatments (T1 to T4) were rated like very much with average range rating of 7.25 to 7.86. The control treatment (T0) is rated like moderately (6.79). Results further showed that treatment 3 (35% milk and 65% camote as filling to bread) got the highest average rating of 7.86 like very much followed by T1, T2 and T4. ANOVA results show that there is no significant difference on all the attributes and treatments and that computed Ft is higher in terms of odor attribute (5.65) and small in taste attribute (1.37).