Evaluation of Micro Nutrient Content and Sensory Properties of Bread Produced from Orange-Fleshed Sweet Potato and Wheat Flour
Student: Chisom Precious Ikeakor (Project, 2025)
Department of Food Science and Technology
Nnamdi Azikiwe University, Awka, Anambra State
Abstract
ABSTRACT The study determined the sensory, physical and micronutrient properties of bread made from Orange fleshed sweet potato flour and wheat flour. A completely randomized mixture design of two component: wheat flour and Orange fleshed sweet potato (OFSP) were formulated to produce five (5) sample of bread. The various formulation ratios were 45:55, 40:60, 35:65, 30:70, 0:100 (OFSP:Wheat). Generally, there were significant difference (p
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For the full publication, please contact the author directly at: ikeakorchisomprecious@gmail.com
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- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15