Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut

Quality evaluation of innovative buttermilk biscuits produced from orange-flesh sweet potato flour infused with coconut Ronnie Ramsaran, Vidya de Gannes* and Gaius Eudoxie Department of Food Production, The University of the West Indies, St. Augustine Campus, Trinidad and Tobago Introduction: This study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut. It underscores the importance of food utilisation...