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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- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10