Research Paper | Food Science | Nigeria | Volume 8 Issue 4, April 2019
Effect of Substituting Wheat Flour with Sweet Potato and Sprouted Soybeans Flour on Bread Quality
Donaldben N.S, Ibrahim S., Lindaqueen A.
Bread was produced from wheat (Trititum, spp) sweet potato (Ipomoea batatas L.) and sprouted soybean (Glycine max) flour blends. Sweet potato and sprouted soybeans were processed into flour and supplemented with wheat flour for bread production. Five samples of bread were produced and denoted as Samples W1 to W5. Sample W1 was the control with 100 % wheat flour, while Sample W2 to W5 was supplemented as follows; 85: 5: 10, 80: 10: 10, 75: 15: 10 and 70: 20: 10 wheat, sweet potato and sprouted soybeans flours. The result of the proximate composition showed that protein, fat, ash and crude fibre contents increased significantly (p
Keywords: bread, sweet potato, supplemented, sprouted soybeans, proximate, sensory attributes
Edition: Volume 8 Issue 4, April 2019
Pages: 254 - 260
How to Cite this Article?
Donaldben N.S, Ibrahim S., Lindaqueen A., "Effect of Substituting Wheat Flour with Sweet Potato and Sprouted Soybeans Flour on Bread Quality", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=31031901, Volume 8 Issue 4, April 2019, 254 - 260