ArticleFood science & nutrition2024
Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Improving the nutritional quality, and contribution to recommended dietary allowances of cassava and orange-fleshed sweet potato fufu flour blends for adults and children.BMC nutrition · 2026Article
- Nutritional and Antioxidant Profile of BrownMolecules (Basel, Switzerland) · 2026Article
- Nutrient Content and Sensory Acceptability of Home-Based Therapeutic Food to Treat Children 6-59 Months With Moderate Acute Malnutrition.Food science & nutrition · 2025Article
- Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips.Frontiers in nutrition · 2025Article
- Nutritional and Anti-Nutritional Properties of Extruded Puffed Snack Produced From Pearl Millet and Bambara Groundnut Flour Blends.Food science & nutrition · 2025Article
- Processing and Utilization Technology of Root and Tuber Food.Foods (Basel, Switzerland) · 2024Article
- Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum-orange-fleshed sweet potato composite flour.Food science & nutrition · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sorghum and orange-fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (
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