This study investigated the functional properties of bread produced from composite flour
(Wheat, Air potato and cassava) and comparatively evaluated the sensory acceptability of …

This study investigated the sensory acceptability of bread produced from composite flour
(wheat, air potato and cassava) fermented using yeasts from palm wine and stale bread …

Functional and sensory properties of wheat (Aestium triticium) and taro (Colocasia
esculenta) composite bread were investigated. Unblanched and blanched flour were …

This study evaluated quality characteristics and sensory properties of bread elaborated with
flour blends of wheat and African yam bean. The wheat flour was procured, while the …

In Nigeria, reliance on wheat flour in the bakery industries has over the years restricted the
use of other cereals and tuber crops available to domestic use. Recently government has …

The present study evaluated the baking qualities and physicochemical properties of bread
produced from wheat flour supplemented with cassava and mung bean flour blends at …

Composite flour was produced with wheat and other crops like rice, plantain and cassava at
20% substitution. The flour mixes were evaluated for proximate, physico-chemical properties …

Composite flour/bread technology is an important area to be properly harnessed in food
industries to help reduce the cost of wheat importation in Nigeria. In this study, bread …

The potentials of flour from three improved cassava varieties (TME 419, TMS 98/87164 and
TMS 98/1632) composite flours with wheat in bread making was evaluated. The interactions …

The most suitable flour variety and an acceptable maximum substitution level of wheat flour
with those of cassava, maize and millet for bread production in terms of baking and …