African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Evaluation of the quality attributes of wheat composite (wheat-cassava, wheat-plantain and wheat-rice) flours in bread making

Ogunlakin, G. O.*
  • Ogunlakin, G. O.*
  • Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria.
  • Google Scholar
Abioye, V. F.
  • Abioye, V. F.
  • Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria.
  • Google Scholar
Olewepo, M. O.
  • Olewepo, M. O.
  • Ladoke Akintola University of Technology, PMB 4000, Ogbomoso, Oyo State, Nigeria.
  • Google Scholar


  •  Received: 18 August 2013
  •  Accepted: 15 August 2014
  •  Published: 17 September 2014

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Mepba HF, Eboh I, Nwaojigwa SU (2007). Chemical composition, functional and baking properties of wheat-plantain composite flour. Afr. J. Food Nutr. Dev. 7(1):1-22.

 
 

Oko AO, Ugwu SI (2011). The proximate and mineral compositions of five major rice varieties in Abakaliki, South-Eastern Nigeria. Int. J. Plant Physiol. Biochem. 3(2):25-27.

 
 

Olaoye OA, Onilude AA, Idowu OA (2006). Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. Afr. J. Biotechnol. 5(11):1102-1106.

 
 

Oluwamukomi MO, Oluwalana IB, Akinbowale OF (2011). Physicochemical and sensory properties of wheat cassava composite biscuit enriched with soy flour. Afr. J. Food Sci. 5(2):50-56.

 
 

Shittu TA, Raji AO, Sanni LO (2007). Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Res. Int. 40:280-290.
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