Vol. 12, Issue 4 (2023)

Author(s):
Puja, Sweta Singh, Deepali Mudgal, Jaivir Singh, Neelash Chauhan, Vivak Kumar and BR Singh

Abstract:
The storage stability of sweet potato (Ipomoea batatas) and flaxseed flours was investigated. Sweet potato and flaxseed were processed into sweet potato and flaxseed flours of initial moisture contents of 6.43%, and 4.30% respectively. The processed flours were packaged in glass jar and stored at ambient condition. Physicochemical analysis of the flour samples were carried out at 30 days of interval for a period of 90 days. Subject to the results of the physicochemical analysis of the sweet potato flour and flaxseed flour would be recommended for the production of food samples by food industries either alone or in combination with some other flours for good quality attributes and longer shelf life.