id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
american_scientific_journal-6718	Alexander, Kure Olubukola ; Chukuma, Ariahu Charles ; Ojotu, Eke Mike 	Effect of Incorporating Orange Flesh Sweet Potato Flour, Starch and Non-starch Residue Flour to Wheat on the Quality Characteristics of Cookies.	2021	20	.pdf	application/pdf	8756	496	69	The protein contents of the control cookies of orange-fleshed sweet potato flour (A1), orange-fleshed sweet potato starch (B1) and orange-fleshed sweet potato non-starch residue (C1) were significantly (p<0.05) low compared to the protein contents of wheat flour cookies and composite cookies owning to the fact that wheat is higher in protein than orange-fleshed sweet potato. The protein content of wheat flour cookies (A0) is higher than all the cookies produced from the blends formulation which agreed with the reports of [23].	cache/american_scientific_journal-6718.pdf	txt/american_scientific_journal-6718.txt