id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-928	OLORODE, Omobolanle Omowunmi; OKE, Emmanuel Kehinde; AGBEBI, Pius Alaba; ALABI, Adebola Atinuke; AKINWANDE, Femi Fidelis	FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF COMPLEMENTARY FOOD FROM ORANGE FLESHED SWEETPOTATO- ROASTED AFRICAN YAM BEAN-TIGERNUT COMPOSITE FLOUR USING RESPONSE SURFACE METHODOLOGY	2023	19	.pdf	application/pdf	10110	482	52	0.6570 0.7263 0.6958 0.8650 0.7867 Adj R2 0.095 0.4426 0.5552 0.5057 10.26 0.6534 F-value 1.27 3.06 4.25 3.66 0.7807 5.90 *Significant at p<0.05; A (X1) – Orange fleshed sweetpotato flour, B (X2)-roasted African yam bean flour, C (X3) – Tigernut flour, WAC: Water absorption capacity; A- Main effect of orange fleshed sweetpotato flour, B-Main effect of roasted African yam bean flour, C- Main effect of tigernut flour, AB- Interaction effect of orange fleshed sweetpotato and roasted African yam bean flour, AC- Interaction effect of orange fleshed sweetpotato and tigernut flour, BC- Interaction effect of roasted African yam bean and tigernut flour, R2- Coefficient of determination The surface plot for the effect of bulk density on orange fleshed sweetpotato- roasted African yam bean-tigernut composite flour is illustrated in Figure 1. -538.75* -158.89* 2.46* -2.52 R2 0.9621 0.9452 0.9703 0.9407 0.9343 0.8904 0.6321 Adj R2 0.9384 0.9110 0.9517 0.9037 0.8933 0.8219 0.4021 F-value 40.92 27.62 52.50 25.40 22.76 13.00 2.75 *Significant at p<0.05; A (X1) – Orange fleshed sweetpotato flour, B (X2)-Roasted African yam bean flour, C (X3) – Tigernut flour, WAC: Water absorption capacity; A- Main effect of orange fleshed sweetpotato flour, B-Main effect of Roasted African yam bean flour, C- Main effect of tigernut flour, AB- Interaction effect of orange fleshed sweetpotato and roasted African yam bean flour, AC- Interaction effect of orange fleshed sweetpotato and tigernut flour, BC- Interaction effect of roasted African yam bean and tigernut flour, R2- Coefficient of determination X1 (85.00) X2 (10.00) X3 (10.00) X3 (5.00) 716.137 753.108 790.079 827.049 864.02 P ea k X1 (80.00) X2 (15.00) Fig. 7: 3D surface plot showing the effect of flour blends on peak viscosity of orange fleshed sweetpotato-roasted African yam bean-tigernut composite flour X1 (85.00) X2 (5.00) X3 (15.00) X3 (10.00) 713.49 746.736 779.982 813.228 846.474 T ro ug h X1 (80.00) X2 (10.00) Fig. 8: 3D surface plot showing the effect of flour blends on trough viscosity of orange fleshed sweetpotato-roasted African yam bean- tigernut composite flour However, Adebowale et al. (47) and Oke et al. (17) reported that the higher the breakdown in viscosity, the lower the ability of starch sample to withstand heating and shear stress during cooking.	cache/fens-928.pdf	txt/fens-928.txt