NUTRITIONAL COMPOSITION OF PASTA PRODUCED FROM SESAME (SESAMUM INDICUM) AND SWEET POTATO (SOLANUM TUBEROSUM).
Abstract
This study evaluates the nutritional composition of pasta produced from sesame (Sesamum indicum) and sweet potato (Solanum tuberosum). It focuses on analyzing the proximate nutrients such as protein, fat, carbohydrate, fiber, moisture, and ash content. The research highlights the potential of combining sesame and sweet potato flour to develop a nutritious pasta product that can improve dietary quality and provide an alternative use of these nutrient-rich crops.
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