Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …

The study was carried out to assess the nutritional quality and palatability of bread after
partially substituting wheat flour (WF) with sweet potato (SF) and tiger nut (TF) flours. Sweet …

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 …

Purpose Due to the rise in urbanization, demand for easily prepared foods such as pastries
and noodles has risen. But the high price of wheat in the global market puts financial stress …

The nutritional, physicochemical, functional properties of sweet potato‐wheat composite
flour and its sensory attributes in four pastry products were studied. Moisture content of …

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 …

This study was to assess the quality of the flour and bread produced from sweet potato
wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas …

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 conducted to compare the quality of bread produced from Hausa potato (HP)
flour and sweetpotato (SP) flour at different substitution levels with wheat flour. The …

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial
wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the …