Evaluation of Wheat and Orange-fleshed Sweet Potato Composite Flour Fortified with African Yam Bean Flour for Instant Noodle Production

Abstract

Aim: This study is aimed at evaluating instant noodles produced using a composite mixture of wheat and orange-fleshed sweet potato (OFSP) flour fortified with African yam bean (AYB) flour. Study Design: This was an analytical study done in replicates and sensory evaluation by 20 panelists.