Comparative Study on the Proximate Evaluation and Sensory Properties of Bread Produced from Wheat, Acha and Date Fruit Composite Flour with White Bread
Esther Onoriode Ijemi, Vivian Nzube Anadi, Peter Abeungmoh & Ladi Gusar Sabo · Asian Journal of Food Research and Nutrition · 2025
The study aimed to compare the proximate and sensory properties of bread produced from wheat, acha and date fruit composite flour with white bread using the standard. The results obtained were compared to the National Agency for Food and Drugs (NAFDAC), 2023 standard for white br...
Open access
Research Article
10.9734/ajfrn/2025/v4i3296