COMPARATIVE STUDY OF FLOUR MADE FROM SWEET POTATOES, YAM AND CASSAVA FLOUR
Abstract
This study investigated the effect of three tubers in the production of flour on the proximate composition, , total starch, functional properties, pasting properties, amino acid profile and sensory evaluation of the samples. Three samples Sample A: Sweet potato flour, Sample B: Yam flour and Sample C: Cassava flour were formulated and the samples were evaluated using standard method. Analysis of variance was determined using SPSS version 21.0 and the difference between the mean values were evaluated at p
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