Abstract

This study investigated the quality of flour blend bread produced from wheat, defatted sesame seed and unripen plantain were evaluate for, chemical compositions, physical and sensory properties of bread. Wheat flour, defatted sesame seed flour were blended with unripe plantain flour in these ratios: 100:0:0, 90:5:5, 80:10:10 and 70:15:15 (wheat, defatted sesame seed flour, unripe plantain flour). The bread samples were produced from the flour blends with other ingredients (fat/margarine, sugar, yeast and salt) and analysed for chemical composition and sensory quality.. The crude fiber, protein content, moisture content, ash content, fat content and the carbohydrate content ranged were..................................................................