Tables index

From

Quality Evaluation of Model Biscuits Produced from Sweet Potato and African Almond Seed Flour Blends

Mohammed Ikagu Yusufu, Inya Mary Ugochi

American Journal of Food Science and Technology. 2026, 14(2), 55-62 doi:10.12691/ajfst-14-2-5
  • Table 1. Blending of Flour Samples
  • Table 2. Functional properties of sweet potato, wheat and blends of sweet potato with raw, blanched and toasted almond flours
  • Table 3. Proximate composition of sweet potato, wheat and blends of sweet potato with raw, blanched and toasted almond flours
  • Table 4. Physical properties of biscuit from sweet potato, wheat and blends of sweet potato with raw, blanched and toasted almond flours
  • Table 5. Sensory properties of biscuit from sweet potato, wheat and blends of sweet potato with raw, blanched and toasted almond flours