Nutritional Evaluation of Bread Produced from Orange-flesh Sweet Potato Flour, Starch and Residue Flour
O. A Kure, N. S Donaldben & Inelo E · Asian Journal of Food Research and Nutrition · 2024
The nutritional evaluation of bread from orange-fleshed sweet potato and its derivatives and composites were studied. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fle...
Open access
Research Article
10.9734/ajfrn/2024/v3i4213