Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges
Yadang G., Tchabo W., Feumba Dibanda R, Soufianou S., Djuikwo Nkonga R. V., Mbome Lape I. & Ndjouenkeu R. · Asian Journal of Food Research and Nutrition · 2025
The sweet potato (Ipomoea batatas), is a tuber having high energy potential due to its high starch content, making it a staple food in many households in sub-Saharan Africa. As a result, in order to cover the caloric needs of the population over time and space, Cameroonian agrono...
Open access
Research Article
10.9734/ajfrn/2025/v4i3288