id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfst-1825	Olosunde, William Adebisi; Paul, Tosin; Antia, Orua O	Formulation of an Improved Nutritional Quality Composite Flour for Bakery Products Using Wheat and Sologold Sweet Potato 	2023	10	.pdf	application/pdf	5771	294	62	The pure wheat A1 and pure sologold sweet potato A2 served as basis of assessing the nutritional contribution of sologold sweet potato flour at various ratios with wheat flour. Sponge cake without sweet potatoes flour served as control (WSPSC).	cache/ajfst-1825.pdf	txt/ajfst-1825.txt