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 …

Sweet potato (SP) flour is rich in health-promoting compounds that can improve the
nutritional benefits of baked products such as bread when blended with wheat flour …

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 was conducted to determine the possibility of blending selected sweet potato flour
to wheat flour to produce breads and to evaluate nutritional, anti-nutritional factors, quality …

Wheat flour is used to accelerate rheological properties of dough and as the vehicle for
proven food fortification with high consumption and processing. Consumption of locally …

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 research was carried out to evaluate the effect of addition of yellow maize (YM) and
orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet …

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 …

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 …

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 …