Evaluation, Physicochemical and Sensory Properties of Composite Bread Produced from Wheat, Sweet Potatoes and Cashew Nut Flour

The physicochemical properties of Wheat, sweet potato and cashew nut flour blends were studied. potatoes washed; peeled; sliced; dried, milled to Flour. nuts also sorted, cleaned processed into Flour proportioned different samples G1 (100:00:00). Control 100 % wheat flour, G2 (80:10:10), G3 (70:20:10) G4 (60:30:10) respectively. Bread from these proportions was formulated. functional, proximate, physical sensory determined. GENSTAT Statistical Software (version 17.0) used for data analyses. Data obtained showed the following ranges Bulk density (0.83-0.84 g/ml), water absorption capacity (3.65-5.78 g/g), oil (1.73-2.76 swelling index (7.22-7.94) pH (5.95-6.00). Proximate compositions moisture (30.14-34.68 %), protein (7.89-13.03 fat (8.82-952 fibre (1.23-4.34 ash (0.56-2.02 %) carbohydrates (38.86-51.37 %). ranged 210.60-247.50 g, 1.27-2.40 mm, 328.70-440 cm3 1.33-2.10 loaf weight, oven spring, volume specific volume, Sensory evaluation findings indicated that up 30 substitution 10 acceptable in bread formulation.