Functional and Physicochemical Properties of Bread Produced from Composite Flour of Wheat, Soybean and Moringa Leaf
Tersoo Stephen Ichol, Mike Ojotu Eke & Dinnah Ahure · Asian Journal of Food Research and Nutrition · 2024
The study evaluated the quality characteristics of bread produced from wheat, soybean, and moringa leaf flour. Four samples from individual flours were formulated as follows; 100:0:0, 90:5:5, 80:15:5, 70:25:5 for wheat flour, soybean and moringa leaf flour, respectively. The samp...
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