Physical, Nutritional, Textural, and Sensory Properties of Wheat Bread Supplemented with Soybean, Finger Millet, and Flax Seeds Flour

This study develops multigrain bread fortified with soybean, finger millet, and flaxseed flour to combat malnutrition and enhance nutritional content. A 10% composite flour blend showed enhanced protein and fiber levels while maintaining sensory and physical qualities comparable to traditional wheat bread. This innovation supports the UN Sustainable Development Goal 3 for improving health and well-being, particularly among economically disadvantaged populations.

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