Nutritional Quality Evaluation of Cookies Enriched with Orange-fleshed Sweet Potato Flour, Starch, and Residue
O. A Kure, Amove Julius & N. S Donaldben · Asian Journal of Food Research and Nutrition · 2024
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-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of or...
Open access
Research Article
10.9734/ajfrn/2024/v3i4215