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
Keywords
For the full publication, please contact the author directly at: ikeakorchisomprecious@gmail.com
Filters
Institutions
- Osun State College of Education, Ila-Orangun(Aff To Ekiti State Uni), Osun State 1
- Osun State College of Education, Ilesa, Osun State. (affl To Univ of Ibadan) 2
- Osun State Polytechnic, Iree, Osun State 469
- Osun State University, Osogbo, Osun State 11
- Our Saviour Institute of Science and Technology (polytechnic) Enugu, Enugu State 1
- PAN-ATLANTIC UNIVERSITY, KM 52 LEKKI-EPE EXPRESSWAY, IBEJU-LEKKI, LAGOS STATE. 14
- Paul University, Awka, Anambra State 2
- Petroleum Training Institute, Effurun, Delta State 1
- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30