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 …

This study investigated the quality of flour blend bread produced from wheat, defatted
sesame seed and unripen plantain were evaluate for, chemical compositions, physical and …

This study was initiated with the objective of investigating the use of improved sweet potato
variety namely, Adu for bread production by combining with wheat flour. The experiment was …

This study was to assess the quality of the flour and bread produced from sweet potato
wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas …

The study evaluated the proximate and sensory qualities of bread produced from composite
flour (Wheat, cassava, plantain and defatted soya-bean) were manually processed …

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 …

Wheat flour, acha flour and mung bean flours were blended into different ratios and used to
produce bread. The flours were blended into six different ratios of wheat: acha: mung beans …

The present study was carried out to optimize wheat bread supplementation with different
concentration levels of soybean flour. Standard methods were utilized to evaluate composite …

The study evaluated the physicochemical and sensory properties of bread from composite
flour of wheat (W), rice (R) and winter-squash (S) seeds. Flours were blended in the ratios of …

This study was carried to investigate the quality of bread produced from blends of wheat–
watermelon seed flour at varying proportions of 100% WF, 97.5% WF: 2.5% WSF, 95.0 …