Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.

Ponka Roger, Bisso Monesso Marvist Bertrand, Zomegni Gaston, Bissada Nouhman, Fokou Elie

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Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

5 authors.

Ponka RogerDepartment of Agriculture, Livestock and Derivated Products, National Advanced School of Engineering of Maroua, University of Maroua, Cameroon.ORCID https://orcid.org/0000-0002-8856-4315

Bisso Monesso Marvist BertrandDepartment of Agriculture, Livestock and Derivated Products, National Advanced School of Engineering of Maroua, University of Maroua, Cameroon.

Zomegni GastonDepartment of Textile and Leather Engineering, National Advanced School of Engineering of Maroua, University of Maroua, Cameroon.

Bissada NouhmanInstitute of Agricultural Research for Development, Maroua, Cameroon.

Fokou ElieDepartment of Biochemistry, Faculty of Science, University of Yaoundé I, Yaoundé, Cameroon.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to evaluate the nutritional composition of biscuits from wheat-sweet potato-soybean composite flours. Substitutions of wheat flour with sweet potato and soybean flours at the rate of 25% (wheat flour 375 g, sweet potato flour 100 g, and soybean flour 25 g) (T1), 50% (wheat flour 250 g, sweet potato flour 200 g, and soybean flour 50 g) (T2), 75% (wheat flour 125 g, sweet potato flour 300 g, and soybean flour 75 g) (T3), and 100% (wheat flour 0 g, sweet potato flour 400 g, and soybean flour 100 g) (T4) were made to obtain the wheat-sweet potato-soybean composite flours. Wheat flour without sweet potato and soybean flour was used as control (T

Identifiers

PMID35720433

DOI10.1155/2022/7274193

PMCPMC9203213

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