Biscuit was produced from blends of wheat, soybeans and orange flesh sweet potato
(OFSP) flour at different ratios: CFA (100: 0: 0), CFB (90: 10: 0), CFC (90: 0: 10), CFD (85: 10 …

Biscuits are ready-to-eat nutritious baked snacks that are available in different shapes and
sizes. One of the problems that militate against food security in developing countries such as …

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas
L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were …

Sweet potato was processed into flour and it was used to substitute wheat flour at different
ratios (100: 0, 90: 10, 70: 30, 60: 40 and 50: 50), and was used to prepare biscuits. The …

Biscuits are one of the low cost processed foods that are most widely consumed all over the
world. Biscuits have some notable advantages over conventional snacks in that it is …

The purpose of this research work was to evaluate flours made from Wheat (Triticum
aestivum), Sweet Potatoes (Ipomoea batatas) and Soybean (Glycine max), their blends and …

This study evaluated the nutritional and sensory characteristics of biscuits produced from
wheat/beniseed seed/sweet potato composite flour. Four flour samples from wheat, defatted …

The aim of this study was to evaluate the nutritional composition of biscuits from wheat‐
sweet potato‐soybean composite flours. Substitutions of wheat flour with sweet potato and …

This study was carried out to investigate the physicochemical and sensory characteristics of
biscuits as affected by the ratio of corn flour (CF) and orange sweet potato flour (OSPF). Six …

Background: Potato flour, being nutritious and a high source of carbohydrates, has been
explored for the manufacturing of biscuits. Methods: Replacement of refined wheat flour with …