Bread was prepared from different levels of substitution of wheat flour (WF) and plantain
flour (PF) ranging from 0 to 50%, including 100% wheat flour (WF) and 100% plantain flour …

Different levels of substitution of wheat flour (WF) with plantain flour (PF) ranging from 0 to
50%, including 100% plantain flour (sample B) were prepared. Functional properties of the …

Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and
sensory properties of bread produced from blends. Methodology: Flour was prepared from …

Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat
flour with sweet potato flour on the nutrient composition and sensory properties of bread …

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were
studied. The sweet potatoes were washed; peeled; sliced; dried, and milled to Flour. The …

The study was undertaken to evaluate the nutrient composition, physical and sensory
properties of bread samples produced from wheat, ground bean and sweet potato flour …

The physicochemical and sensory evaluation of the bread produced from the composite
flour of wheat, defatted soy and banana was determined. Five bread samples were …

The study was designed to use whole wheat and soybean flour blends in the preparation of
functional bread to improve the quantity and quality of protein, mineral and fiber content …

The study was conducted to determine the physical, chemical, and sensory properties of
bread produced from wheat and lima beans flour blends. The study adopted a 1 by 5 plus 1 …

This study investigated the use of composite flour from wheat-anchote-grass pea flour for
bread products. Composite flours were prepared from the blends of wheat-anchote and …