African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6863

Full Length Research Paper

Determination of nutrient composition and organoleptic evaluation of bread produced from composite flours of wheat and beans

Chikwendu Justina Ndirika
  • Chikwendu Justina Ndirika
  • Department of Home Science, Nutrition and Dietetics, University Of Nigeria, Nsukka Nigeria.
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Nwamarah Joy Ugo
  • Nwamarah Joy Ugo
  • Department of Home Science, Nutrition and Dietetics, University Of Nigeria, Nsukka Nigeria.
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Nnebe Nonyerem Uchubuaku
  • Nnebe Nonyerem Uchubuaku
  • Department of Home Science, Nutrition and Dietetics, University Of Nigeria, Nsukka Nigeria.
  • Google Scholar


  •  Received: 22 February 2015
  •  Accepted: 25 September 2015
  •  Published: 17 December 2015

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Akubor PI (2008). Influence of Germination and fermentation on the qualities of bread prepared from brown-eyed bean flour blends. Nig. J. Nutr. Sci. 29(2):157-215.

 
 

AOAC (1995). Official methods of Analysis. 16th edition Association of official analytical chemist, Washington D.C.

 
 

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Duke JA (1981). Hand book of legumes of World Economic Importance Plenm Press, New York. pp. 132-137.
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Gallagher E, Gormley TR, Arendt EK (2003). Functional properties of raw and heated processed winged beans. J. Food Eng. 56:156-161.

 
 

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National Academy of Science (1979). Tropical Grain legumes. Resources for the future. NAS Washington DC. pp. 331-336.

 
 

Nnanyelugo DO (1983). Functional properties of raw and heated processed winged bean (Psophocarpus tetragonolabus) flour. J. Food Sci. 42:534-538.

 
 

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Crossref

 
 

Onoja US (1982). Dehulling of Brown-eyed bean. BSc. Thesis Department of Food Science and Technology, University of Nigeria Nsukka.

 
 

Onwuka GI (2005). Minerals in Food analysis and Instrumentation, theory and practice. Naphtali Publishers, Lagos Nigeria. pp 119-121.

 
 

Pearson D (1976). Laboratory Technique to food Analysis. Butter worth and Co. Ltd. pp. 6-9.

 
 

Shelton DR, Lee WJ (2000). Cereal Carbohydrates in Kulpk., Pouter. Jr., J.G. (Ed) Handbook of Cereal Science and Technology. 2nd Ed, Marcel Dekker Inc, New York. pp. 385-416.