Quality evaluation of composite bread produced from wheat, water yam and brown hamburger bean flours

Zenodo (CERN European Organization for Nuclear Research) 2026 Open access

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Authors: Bibiana Dooshima Igbabul, Onoja Eshi Christy
DOI: 10.5281/zenodo.20033086
Cited by: 7

Abstract

Bread was produced from wheat, water yam and brown hamburger bean. Five samples (A-E) were produced in the following ratios A=(100:0:0), B=(70:20:10), C=(65:20:15), D=(60:20:20), E=(55:20:25). Wheat flour (100%) served as the control. Proximate composition, physical properties, vitamin composition, mineral composition and sensory attributes of the bread were evaluated. The proximate composition of the bread showed significant increase at (P

Fields of Study & Subjects

Food composition and properties Seed and Plant Biochemistry GABA and Rice Research

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Volume
10
Issue
2
Pages
42–48
Publication date
5 May 2026
Language
EN