Daagema, Anastasia Angorkuma

Quality Evaluation of Yam (Dioscorea rotundata) and carrot (Daucus carota L.) Flour Blends for Production of Stiff Dough and Biscuits

Nguseer Patience Orafa, Orafa, Nguseer Patience, Osaretin Buraimoh Samuel, Daagema, Anastasia Angorkuma, Anastasia Angorkuma Daagema & Samuel, Osaretin Buraimoh · Asian Food Science Journal · 2021

This study evaluates the quality of yam and carrot flour blends for the production of stiff dough and biscuits. Flour samples were prepared from yam tubers and carrot flours .The carrot flour was used to substitute 5, 10, 15, and 20 of the yam flour on the stiff dough. Biscuits w...