Quality Characteristics of Bread Produced with Blends of Cassava, Wheat, and Bambara Groundnut Flours

This study evaluates bread quality using blends of cassava, wheat, and Bambara groundnut flours. The optimized blend (15.1% cassava, 63.67% wheat, 21.23% Bambara groundnut) produced bread with desirable sensory attributes, reduced fat content, and improved nutritional value. Baking temperatures and good hygiene practices minimized microbial growth. The research highlights the potential for composite flours to improve bread quality while addressing nutritional deficiencies and reducing wheat reliance in Nigeria.

Photo Credit: Canva