Functional properties of wheat and sweet potato flour blends.

@article{Adeleke2010FunctionalPO,
  title={Functional properties of wheat and sweet potato flour blends.},
  author={R. O. Adeleke and J. O. Odedeji},
  journal={Pakistan Journal of Nutrition},
  year={2010},
  volume={9},
  pages={535-538}
}
In this study the functional properties of wheat and sweet potato tuber (Ipomea batatas) flou r blends were investigated. The sweet potato tubers were brought from local farm in Offa Kwara State. The tubers were thoroughly sorted, washed, peeled, sliced, blanched, soaked, drained, sundries and milled into flour. Wheat flour used was purchased at Orisumbare market in Osogbo Osun State. The wheat and sweet potato flour were blended using the following ratios (WF:SPF:100:0, 90:10, 85:15, 80:20, 75… 
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