Evaluation Of The Production Of Composite Flour Using Sweet Potatoes

ABSTRACT This study targeted two sweet potato varieties; TIS 87/0087, Umuspo3, evaluating their performance as composite flour with wheat at (30:70%) and (50:50%) respectively. Quality characteristics of the resultant  production was analysed to ascertain its sensory properties. The Acceptable cake were produced from 70% wheat and 30% orange sweet potato flour (Sample 312) with regards to the colour due to the brilliant orange hue on it, it was accepted over Sample 309 (100% wheat flour). Sample 306 and 303 (5.8 ) and (5.7) respectively were significantly different compared to Sample 309 (6.3)…