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Orange-fleshed sweet potato (OFSP), a pro-vitamin A-rich crop, has become an important ingredient in baked products. Incorporation of OFSP, either as flour or puree, has implications for sensory characteristics, and quality control of wheat flour-based bread. This study described the sensory characteristics and magnitude of difference among bread made with 100% wheat flour, incorporated with OFSP flour, and puree. OFSP flour and puree were substituted in wheat flour-based bread at 0-30% levels. Bread samples were characterized using descriptive sensory attributes, physical properties and consumer acceptability. Bread from 100% wheat flour had lower scores for crumb yellowness, crumb cell largeness, sweet aftertaste, grittiness and denseness. Bread with OFSP flour had higher crumb yellowness, crumb cell largeness, sweet aftertaste, grittiness, denseness, loaf weight (193.74-198.50 g) and crumb moisture (27.81-27.91%). Bread with OFSP puree were characterized by higher crust brownness, 3 crumb cell uniformity, freshly baked bread aroma, crumb softness, higher loaf volume (872-885 cm ), specific 3 volume (4.59-4.76 g/cm ), oven spring (0.50-1.00 cm), softness (18.35-20.20 mm), crust moisture (18.05-18.17%) and consumer acceptability (7.14-7.50). Overall consumer acceptability scores were higher for bread substituted with OFSP puree than bread substituted with OFSP flour. Bread substituted with 10% OFSP puree had the highest acceptability (7.50). Some descriptive terms generated in this study may be employed as sensory quality control indices for OFSP-substituted bread due to the significant correlations that exist amongst these parameters and consumer acceptability

Keywords: Orange-fleshed sweet potato, bread, quantitative descriptive analysis, consumer acceptability, sensory quality