Djuikwo Konga R. V.

Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroon

Yadang G., Panyo’o Akdowa E., Beka R. G., Djuikwo Konga R. V., Mbome Lape I. & Ndjouenkeu R. · European Journal of Nutrition & Food Safety · 2025

Processing sweet potato tubers into flour is the most common way of making a variety of food products, particularly in traditional cooking, baking and pastry-making. However, this flour can also be used in baby food to prepare porridges. The present work highlights a comparative...