The world is tending towards fortification of cereal, root and tubers food products to increase and
enhance its macro and micronutrients content for her teaming population. This study is aimed at
production and evaluation of pasta produced from orange fleshed sweet potato (OFSP) and
wheat flour blends. The dried OFSP chips were milled and sieved to pass through 450 m sieve
and was incorporated into wheat flour at levels of 10 – 50% with 100% wheat as the control.
The obtained formulated six samples were analyzed for chemical properties, and sensory
attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of
variance (ANOVA) significant difference were determined at p<0.05, while Duncan multiple
range test was used to separate the mean. Results showed that moisture content, crude protein,
crude fat, crude fibre, total ash, carbohydrate and -carotene contents of the products obtained
ranged from 8.7 to 10.5%, 13.4 to 16.4%, 8.3 to 12.1%, 0.4 to 0.8%, 1.6 to 2.2%, 60.8 to 63.6%,
and 0.3 to 8.9 mg/100g, respectively. Sensory attributes result indicated that there is significant
different between whole wheat flour WWP and the other blends, however pasta produced from
the blends of 20% OFSP with wheat flour had a good sensory attributes comparable with the
control sample. The finding shows that nutritionally improved pasta products could be made
from a mixture of OFSP and whole wheat flour within the range of 20 – 50% OFSP..