Optimization of Sweet Potato Flour and Black Cumin Seed Blending Ratios with Wheat Flour to Produce Quality Bread

Optimization of Sweet Potato Flour and Black Cumin Seed Blending Ratios with Wheat Flour to Produce Quality Bread | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Optimization of Sweet Potato Flour and Black Cumin Seed Blending Ratios with Wheat Flour to Produce Quality Bread Kidanemariam Tesfay Zenebe, Zenebe Tadesse Tsegay, Lijalem Tareke Weldeabezgi, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8305409/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract This study aimed to optimize the proportion of black cumin and sweet potato flour and its effect on physicochemical qualities and sensory acceptability for bread development. The three level of concentration ratios of black cumin obtained from the baseline survey of data are black cumin(B1), 1.09g, black cumin (B2) = 2.29 g, and black cumin (B3) = 3.49 g). A total of 13 formulations were analyzed with sweet potato flour ranging from 8 to 22 gram and black cumin seed ranging from 0.59 to 3.89 gram. A response surface methodology (RSM) coupled with Central Composite Rotatable Design (CCRD) was employed to design and optimize the varying levels of sweet potato flour and black cumin seed. The responses analyzed included carbohydrate content, protein content, and sensory acceptability. The sensory attributes were significantly affected by the blend proportion of sweet potato flour and black cumin (p < 0.05). The experimental results showed that increasing black cumin levels improved protein content and sensory attributes up to an optimal point, while excessive amounts slightly reduced carbohydrate levels. The predicted and experimental values were compared and showed no significant differences at p < 0.05. Hence, the developed models were found adequate and had good predicting capacity. The models’ prediction values have no significant difference with the measured confirmation values (with minimal deviation). Results indicated that increasing sweet potato blend levels generally enhanced carbohydrate content at 85.03%. In contrast, protein content was positively influenced by higher black cumin levels, with the highest measured value of 8.0%. Sensory scores were highest (4.75) at a mid-range formulation of black cumin and sweet potato, suggesting a favorable over all acceptability. The optimal formulation was determined to consist of 11.8 g of sweet potato and 3.49 g of black cumin, achieving a desirable nutritional profile with 82.22% carbohydrates, 7.9% protein, and a high sensory score of 4.41 reflecting strong consumer preference. In terms of mineral content, it was notably rich in calcium, iron and zinc. These predicted blending ratios of sweet potato flour and black cumin could help to formulate bread production with acceptable energy, nutritional qualities and sensorial acceptance. wheat sweet potato Black cumin bread quality proximate composition sensory acceptability Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8305409","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":565263586,"identity":"d6231597-6675-4ff6-a118-539723720615","order_by":0,"name":"Kidanemariam Tesfay 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to Produce Quality Bread","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"wheat, sweet potato, Black cumin, bread quality, proximate composition, sensory acceptability","lastPublishedDoi":"10.21203/rs.3.rs-8305409/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8305409/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study aimed to optimize the proportion of black cumin and sweet potato flour and its effect on physicochemical qualities and sensory acceptability for bread development. The three level of concentration ratios of black cumin obtained from the baseline survey of data are black cumin(B1), 1.09g, black cumin (B2)\u0026thinsp;=\u0026thinsp;2.29 g, and black cumin (B3)\u0026thinsp;=\u0026thinsp;3.49 g). A total of 13 formulations were analyzed with sweet potato flour ranging from 8 to 22 gram and black cumin seed ranging from 0.59 to 3.89 gram. A response surface methodology (RSM) coupled with Central Composite Rotatable Design (CCRD) was employed to design and optimize the varying levels of sweet potato flour and black cumin seed. The responses analyzed included carbohydrate content, protein content, and sensory acceptability. The sensory attributes were significantly affected by the blend proportion of sweet potato flour and black cumin (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). The experimental results showed that increasing black cumin levels improved protein content and sensory attributes up to an optimal point, while excessive amounts slightly reduced carbohydrate levels. The predicted and experimental values were compared and showed no significant differences at p\u0026thinsp;\u0026lt;\u0026thinsp;0.05. Hence, the developed models were found adequate and had good predicting capacity. The models\u0026rsquo; prediction values have no significant difference with the measured confirmation values (with minimal deviation). Results indicated that increasing sweet potato blend levels generally enhanced carbohydrate content at 85.03%. In contrast, protein content was positively influenced by higher black cumin levels, with the highest measured value of 8.0%. Sensory scores were highest (4.75) at a mid-range formulation of black cumin and sweet potato, suggesting a favorable over all acceptability. The optimal formulation was determined to consist of 11.8 g of sweet potato and 3.49 g of black cumin, achieving a desirable nutritional profile with 82.22% carbohydrates, 7.9% protein, and a high sensory score of 4.41 reflecting strong consumer preference. In terms of mineral content, it was notably rich in calcium, iron and zinc. These predicted blending ratios of sweet potato flour and black cumin could help to formulate bread production with acceptable energy, nutritional qualities and sensorial acceptance.\u003c/p\u003e","manuscriptTitle":"Optimization of Sweet Potato Flour and Black Cumin Seed Blending Ratios with Wheat Flour to Produce Quality Bread","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-12-26 14:12:16","doi":"10.21203/rs.3.rs-8305409/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"093d3852-7c30-4550-a5b7-60e6bd387ee4","owner":[],"postedDate":"December 26th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-03-30T08:12:47+00:00","versionOfRecord":[],"versionCreatedAt":"2025-12-26 14:12:16","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8305409","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8305409","identity":"rs-8305409","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}