Nutritional Composition, Quality Indices and Sensory Evaluation of Bread Made from Wheat-cocoyam Flour Blends
Tom Thaddeus Demkiir, Ikya Julius Kwagh-Har, Sughnen Moses Agonge, Ushahemba Samuel Mtindian & Julius Nor · Asian Journal of Food Research and Nutrition · 2025
This study aims to evaluate the nutritional and sensory properties of bread produced from blends of wheat and cocoyam (Xanthosoma sagittifolium) flours, highlighting the potential of cocoyam as a functional ingredient in bread-making A systematic investigation was conducted to as...
Open access
Research Article
10.9734/ajfrn/2025/v4i4349