Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour
O. I. Ajayi, S. B. Kosoko, B. J. Awogbemi, T. A. Okedina, C. P. Onyemali, J. Ehiwuogu-Onyibe, A. K. Lawal & G. N. Elemo · Biotechnology Journal International · 2019
In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous...
Open access
Research Article
10.9734/bji/2018/v22i430062