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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Institutions
- Sokoto State University, Sokoto, Sokoto State 42
- St. Albert The Great Major Seminary, Abeokuta. (affl. To University of Benin) 1
- Sule Lamido University, Kafin Hausa, Jigawa State 4
- Tai Solarin University of Education, Ijagun, Ogun State 18
- Tansian University, Oba, Anambra State 1
- Taraba State University, Jalingo, Taraba State 32
- Temple-Gate Polytechnic, Osisioma, Abia State 1
- The Oke-Ogun Polytechnic, Saki, Oyo State 6
- The Polytechnic, Ibadan, Oyo State 13
- THOMAS ADEWUMI UNIVERSITY, OKO-IRESE, KWARA STATE 1