Abstract
This study was conducted to determine the effect of the addition of 5 and 10 % levels of groundnut and sesame flour on nutritional quality and sensory properties of bread. Proximate analyses including moisture, fat, protein, ash and fiber contents were carried out for wheat flour, groundnut flour, sesame flour and bread. Microbiological safety, physical and energy for bread were also carried out. The results obtained showed significant difference (P
ALameen, A (2021). Quality Of Bread Fortified With Different Levels Of Groundnut And Sesame Flour. Afribary. Retrieved from https://afribary.com/works/quality-of-bread-fortified-with-different-levels-of-groundnut-and-sesame-flour
ALameen, Aisha "Quality Of Bread Fortified With Different Levels Of Groundnut And Sesame Flour" Afribary. Afribary, 20 May. 2021, https://afribary.com/works/quality-of-bread-fortified-with-different-levels-of-groundnut-and-sesame-flour. Accessed 19 May. 2024.
ALameen, Aisha . "Quality Of Bread Fortified With Different Levels Of Groundnut And Sesame Flour". Afribary, Afribary, 20 May. 2021. Web. 19 May. 2024. < https://afribary.com/works/quality-of-bread-fortified-with-different-levels-of-groundnut-and-sesame-flour >.
ALameen, Aisha . "Quality Of Bread Fortified With Different Levels Of Groundnut And Sesame Flour" Afribary (2021). Accessed May 19, 2024. https://afribary.com/works/quality-of-bread-fortified-with-different-levels-of-groundnut-and-sesame-flour