Optimization Of Selected Engineering Properties Of Wheat-Sologold Sweet Potato Composite Flour Biscuit Production:- Ibe Onyekachi G

ABSTRACT

The study was conducted to determine the poss.bthty of blending sologold Sweet potato (SSFP) with wheat flour as composite flour for making biscuits and evaluate nutritional factors using the nearby properttes, 4 37% protein, 52.00 moisture, 6.00% fiber, 2 15% ash 3 6% fat 64 5S% carbohydrates, 345.00mg/100g beta-carotene content. The wheat floXfmZ fl^sh swee potato where substitute to achieve the following ratio 100:0,90:10 80’20 70’30§60’40 50-50 40:60, 30.70, 20:80 10:90, 0:100 respectively. The experiment produced ’biscuit aec’epmbb qualities from all ratios ofwheat flour and Orange flesh sweet potatoes flour that was used