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Sampson Zango

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Open access Oct 2026

Development and Characterization of Biscuits Prepared from Fermented Sweet Potato (Ipomoea batatas L.), Spirulina (Spirulina platensis L.), and Wheat (Triticum aestivum L.) Flours

Owing to its high energy value and rich nutritional composition, Ipomoea batatas L. is a promising ingredient for food formulations. However, its relatively low protein content and the presence of flatulence-inducing sugars limit its wider use. Due to its high nutritional value, spirulina represents a suitable compleme...

Souriou Soufianou, G. Yadang, H. Mouafo et al. · 0 citations

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