Quality evaluation of composite bread produced from wheat, water yam and brown hamburger bean flours

Bread was produced from wheat, water yam and brown hamburger bean. Five samples (A-E) were produced in the following ratios A=(100:0:0), B=(70:20:10), C=(65:20:15), D=(60:20:20), E=(55:20:25). Wheat flour (100%) served as the control. Proximate composition, physical properties, vitamin composition, mineral composition and sensory attributes of the bread were evaluated. The proximate composition of the bread showed significant increase at (P