PROXIMATE COMPOSITION, BREAD CHARACTERISTICS AND SENSORY EVALUATION OF COCOYAM-WHEAT COMPOSITE BREADS

@inproceedings{Mongi2012PROXIMATECB,
  title={PROXIMATE COMPOSITION, BREAD CHARACTERISTICS AND SENSORY EVALUATION OF COCOYAM-WHEAT COMPOSITE BREADS},
  author={RJ Mongi and BK Ndabikunze and BE Chove and Peter Mamiro and JG Ntwenya and Richard J. Mongi},
  year={2012}
}

• RJ Mongi, BK Ndabikunze, +3 authors Richard J. Mongi
• Published 2012

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate… CONTINUE READING

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