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Improving Nutritional Value of Snack Made from Composite Flour of Sweet Potato, Soybean and Wheat FlourBy Adesuyan A. J., Amodu S.O, Omotoye A.C., Ajala Lola
Abstract: The research was designed on improving nutritional value of snack made from composite flour of sweet potato, soybean and wheat flour blends, and the sensory attributes of chinchin snack fortified with sweet potato and soybean flours. Various blends of sweet potato flour, and soybean flour with wheat flour at various levels of substitution were made at 20%, 25%, 30%, 50% and 100% using 100% wheat flour as control sample. Crude …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 2, 2018 · pp. 20–26 Read article →