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Sensory Evaluation of Extruded Snacks Prepared from Triticale and Wheat Composite Flour

Sensory evaluation of five treatments for snack production conducted. Five treatments were used to produce snack as composite flour of wheat and triticale in different ratio Treatm…

Effect of Storage Method on the Nutritional Composition and Sensory Acceptability of Potato in Holeta, Ethiopia

One of the constraints to the potential of potato is it’s perish ability after harvest. This problem is due to lack of suiTable storage methods. This study intended to evaluate s…

Quality of Bread Prepared From a Composite Flour of Triticale and Wheat Variety

This study assessed the quality of bread produced from triticale flour and wheat composite flour. Wheat (Dendea variety) and Triticale were obtained from wheat breeding breeding pr…