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Nutritional and Sensory Attributes of Puff-Puff Produced From Composite Flour of Yellow Cassava, Orange Esh Sweet Potato and Sesame Seed by ngueda110 is a document available to read on EtoBox.

What is Nutritional and Sensory Attributes of Puff-Puff Produced From Composite Flour of Yellow Cassava, Orange Esh Sweet Potato and Sesame Seed about?

The study investigates the nutritional and sensory attributes of puff-puff made from composite flours of yellow cassava, orange flesh sweet potato, and sesame seed, aiming to enhance the nutrient content of this popular Nigerian snack. Results indicate that puff-puff from composite flours had significantly higher protein and micronutrient content compared to the control made from 100% wheat flour, although sensory scores were lower. The findings suggest that incorporating these alternative flours can produc

Author

ngueda110

Language

EN