African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours

Efezino Simon Abel
  • Efezino Simon Abel
  • Department of Food Science and Nutrition, Faculty of Agriculture, University of Benin, PMB 1154 Ugbowo Campus, Benin City 300001, Nigeria.
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Ejiroghene Ruona Evivie
  • Ejiroghene Ruona Evivie
  • Division of Plant Biotechnology, College of Life Sciences, Northeast Agricultural University, Harbin 150030, China.
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Ogechi Tony Chigbufue
  • Ogechi Tony Chigbufue
  • Department of Food Science and Nutrition, Faculty of Agriculture, University of Benin, PMB 1154 Ugbowo Campus, Benin City 300001, Nigeria.
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  •  Received: 16 May 2022
  •  Accepted: 09 January 2023
  •  Published: 31 May 2023

How to cite this article

APA /
Abel, E. S., Evivie, E. R., & Chigbufue, O. T. (2023). Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours. African Journal of Food Science, 17(5), 74-84.
Chicago /
Efezino Simon Abel, Ejiroghene Ruona Evivie and Ogechi Tony Chigbufue. "Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours." African Journal of Food Science 17, no. 5 (2023): 74-84.
MLA /
Efezino Simon Abel, Ejiroghene Ruona Evivie and Ogechi Tony Chigbufue. "Evaluating the proximate chemical composition and sensory properties of composite bread from wheat and cocoyam flours." African Journal of Food Science 17.5 (2023): 74-84.
DOI /
https://doi.org/10.5897/AJFS2022.2197
URL /
https://academicjournals.org/journal/AJFS/article-abstract/E75191C70669

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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