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Comparative quality evaluation of bread produced from wheat-aduh (Dioscorea bulbifera) composite flour
Journal of Agriculture and Food Sciences
Bread were produced from six flour samples comprising of 100% wheat flour (sample A) (control) and five samples obtained from blends of wheat flour and aduh (Dioscorea bulbifera) flour at different ratio 95:5 (sample B), 90:10 (sample C), 85:15 (sample D), 80:20 (Sample E), and 75:25 (sample F). The bread samples were analyzed for proximate composition and sensory scores. Results showed that there were significant differences (p<0.05) between values obtained for proximate composition rangingdoi:10.4314/jafs.v16i2.3 fatcat:xglffyj6qfdtjmd6khjlwu7m6a