Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour KU Leuven
Plantain (PLF) and soy flours (SF) were used to substitute wheat flour (10 and 20% w/w) in composite bread. Physico-chemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < 0.05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (p < 0.05) in protein, fat, amylopectin, and calcium content was observed with SF ...