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Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method

The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated.The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, …
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Effect of frying temperature and time on composition and sensory quality of sweet potato crisps

Fried products have been found to be among the sweet potato products that are not only capable of increasing the utilization of sweet potato in Nigeria, but also have high commercial potential. It is important to establish frying conditions for use by emerging small to medium scale processors that will …
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