Table 5: Length of time bread produced remained whole.

Bread made from Spoilage of bread started after (days)

Wheat flour, WF (100%)6
Sweet potato flour, SPF (100%) 8
Irish potato flour, IPF (100%) 7
Sweet potato/Irish potato flour, SPF/IPF (50 : 50%) 6
Wheat/sweet potato flour, WF/SPF1 (90 : 10%) 6
Wheat/Irish potato flour, WF/IPF1 (90 : 10%) 8
Wheat/sweet potato flour, WF/SPF2 (95 : 5%) 8
Wheat/Irish potato flour, WF/IPF2 (95 : 5%) 7