Quality evaluation of composite bread produced from wheat, defatted soy and banana flours

  • Igbabul Bibiana Dooshima
  • Published 2014


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 produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude… (More)


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