C. M. Bunde

Quality Evaluation of Bread Produced from Wheat, Tiger Nut Residue and Carrot Flour Blends

A. A. Balogun, M. Terlumun & C. M. Bunde · European Journal of Nutrition & Food Safety · 2026

This study evaluated the quality of bread produced from blends of wheat, tiger nut residue and carrot flours. Five formulations were prepared: Sample A contained 100% wheat flour (Control); Sample B had 90% wheat flour, 5% tiger nut residue flour, and 5% carrot flour; Sample C co...