Evaluation Of The Production Of Composite Flour Using Sweet Potatoes

ABSTRACTThis study targeted two sweetpotato varieties; TIS 87/0087, Umuspo3, evaluating their performance ascomposite flour with wheat at (30:70%) and (50:50%) respectively. Qualitycharacteristics of the resultant  productionwas analysed to ascertain its sensory properties. The Acceptable cake wereproduced from 70% wheat and 30% orange sweet potato flour (Sample 312) withregards to the colour due to the brilliant orange hue on it, it was acceptedover Sample 309 (100% wheat flour). Sample 306 and 303 (5.8 ) and (5.7)respectively were significantly different compared to Sample 309 (6.3). samples…