The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash...

Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...

Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...

This work aims at examining the physical, chemical and functional properties of composite flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5% xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5...

The present study was conducted to assess the suitability of blends of two sweet potato (creamand yellowflesh) varieties and maize flours in the preparation of crunchy snacks. Each of the sweet potato varieties was prepared into flour and separately blended with 0, 30 and 50% of maize flour. The blends were evaluated for proximate composition, mineral content, vitamin content, anti-nutrient fac...

in this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and ph), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, then the qualitative characteristics (nutritional value) of toast breads were measur...

This study was performed to investigate the quality characteristics of noodles made from four different potato varieties: Atlantic, Go-un, Sae-bong, Jin-sun, and wheat flour. Quality characteristics of five noodles were analyzed by general components analysis, cooking quality (rate of water absorption, cooking loss, and volume increase), and mechanical textural properties. Some variations exist...