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

by Mohammed Ikagu Yusufu and Inya Mary Ugochi

American Journal of Food Science and Technology. 2026, 14(2), 55-62. DOI: 10.12691/ajfst-14-2-5
Pub. Date: May 10, 2026Views: 146 Downloads: 984Like: 0

Sweet potato flour Almond flour Composite flour Biscuit quality Proximate composition Sensory evaluation

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