Precious Ngozi Mgbolu

Micronutrient and Phytochemical Composition of Bread Produced from Black Bean Flour and Pigeon Pea Composite Flour

Ernest Eguono Emojorho, Chioma Cecilia Aniemena, Okoronkwo Ngozi Chioma, Charles Chukwudi OGBOLI, Peter Okechukwu Nwodom & Precious Ngozi Mgbolu · Asian Journal of Applied Chemistry Research · 2026

This study investigated the micronutrient and phytochemical composition of black bean (Phaseolus vulgaris) flour and pigeon pea (Cajanus cajan) flour, as well as the quality attributes of bread produced from their composite flours. The study aimed to enhance the nutritional quali...