The present experiment was conducted at Super Tasty Food Products Factory, GUK, Gaibandha, Bangladesh 2021. The aim of the
study was to improve nutritional content of bakery products by using orange-fleshed sweetpotato (OFSP) puree. Four OFSP and a
WFSP varieties were used for making cake and bread at 50%, 30% and 0% substitution levels of wheat flour, respectively. Other
ingredients were maintained following standard bread and cake making procedure of the factory. Eleven treatments combinations
were used for this purpose. The bakery products thereafter subjected to nutrient analysis and sensatory evaluation. The highest
amount of beta carotene content was recorded in T4
treatment (2.91 mg/100g in bread and 1.04 mg/100g in cake) followed by T9
treatment (1.69 mg/100g in bread and 0.63 mg/100g in cake). Iron was noted maximum in T2
treatment (7.46 mg/100g in bread
and 5.58 mg/100 in cake). The entire sensory attributes of prepared bakery products were accepted as fair to very good and have no
remarkable difference of traditional products of bread and cake. The overall acceptability of the product was observed highest (good
to very good) in T9
treatment.