The research aims were to find out the nutritional value of wheat flour and fermented orange sweet potato addition baking powder identify best formulation dried choux pastry making. was using completely randomized design with two factors. i.e., ratio (T): T1 = 50:50, T2 60:40, T3 70:30, T4 80:30. second factors is (B): B1 1%, B2 2%, B3 3%. had a highly significant effect on moisture content, ca...
