Figure 2. pH of orange flesh sweet potato (OFSP) starch, soybean and groundnut flour complementary food [Bars and error bars represent the mean and standard deviation of duplicate samples. Bars bearing different superscripts differ significantly (P<0.05). Control = 100 (OFSP): 0 (Soybean flour): 0 (Groundnut flour); PSG1 = 90 (OFSP): 5 (Soybean flour): 5 (Groundnut flour); PSG2 = 85 (OFSP): 10 (Soybean flour): 5 (Groundnut flour); PSG3 = 80 (OFSP): 15 (Soybean flour): 5 (Groundnut flour); PSG4 = 75 (OFSP): 20 (Soybean flour): 5 (Groundnut flour); PSG5 = 70 (OFSP): 25 (Soybean flour): 5 (Groundnut flour); PSG6 = 65 (OFSP): 30 (Soybean flour): 5 (Groundnut flour); PSG7 = 60 (OFSP): 35 (Soybean flour): 5 (Groundnut flour); PSG8 = 55 (OFSP): 40 (Soybean flour): 5 (Groundnut flour); PSG9 = 50 (OFSP): 45 (Soybean flour): 5 (Groundnut flour)]

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Physicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food

Eke-Ejiofor J., Obinna-Echem P.C., Wordu G.O., Vito M.B.

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