id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
azojete-605	Agbara, G. I. ; Ige, A. C. ; Agbara, N. H. ; Ahmad, G. ; Masaya, F. A. ; Aliyu, B. 	Evaluation of the Quality Characteristics of Composite Flour Bread Produced from Wheat-Root Tuber and Wheat-Grain Legume Flour Blends	2022	14	.pdf	application/pdf	7773	374	59	But in the present study, comparative effects of 30% substitution of wheat flour with two common root tuber flours: sweet potato (Ps) and cassava (Ca) and three common grain legume flours in Nigeria: soybean (S), cowpea (Co), bambara groundnut (B) on bread quality were studied. Apart from its utilization as animal feed, cassava flour are incorporated into wheat flour for the production of baked or non baked goods in Nigeria.	cache/azojete-605.pdf	txt/azojete-605.txt