| In this study, the effect of oven temperature (OT) and slice thickness (ST) of orange-fleshed sweet potato (OFSP) on Beta-carotene, carbohydrate, and moisture contents of OFSP flour was determined. A 22 full factorial experimental design with two replications was used. The washed, peeled and sliced OFSP roots were dried to constant weights in an oven. The dried slices were milled into flour using a grinder and then sieved using a 200 µm sieve to achieve particle size uniformity. The colour parameters, carbohydrate, and moisture contents of the resultant flour were determined. Statistical analyses were done using Design Expert 12 software at (p < 0.05) significance level. Results showed that OT had significantly negative effect... |
