Physico-Chemical and Sensory Qualities of Functional Bread Produced from Whol…

Unripe plantain flour was incorporated into whole meal wheat flour at 10, 20, 30, 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition, physical and organoleptic qualities of bread samples produced from the composite flours. A control (100% wholemeal wheat flour) was used for comparison. Water absorption capacity and swelling capacity of t…