The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were
studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The …

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 …

The study was undertaken to evaluate the nutrient composition, physical and sensory
properties of bread samples produced from wheat, ground bean and sweet potato flour …

This study investigated the quality of flour blend bread produced from wheat, defatted
sesame seed and unripen plantain were evaluate for, chemical compositions, physical and …

This study investigated production of bread produced from wheat, defatted sesame seed
and unripe plantain flour blends were evaluate for, bioactive compounds, chemical …

This study was initiated with the objective of investigating the use of improved sweet potato
variety namely, Adu for bread production by combining with wheat flour. The experiment was …

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 …

Bread was prepared from different levels of substitution of wheat flour (WF) and plantain
flour (PF) ranging from 0 to 50%, including 100% wheat flour (WF) and 100% plantain flour …

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 …

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 …