@incollection{,
	
					
					
					1C0CBAFFB3275A7B800D7DF4A421FEE5
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	note={Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA)}
				,
	author={{Nwamaka A.Obeta}},
	journal={{Global Journal of Medical Research}},
	journal={{GJMR}}2249-46180975-588810.34257/GJMR,
	address={Cambridge, United States},
	publisher={Global Journals Organisation}1622126
}

@book{b0,
	
	
		,
	title={{Functional properties and performance of cowpea (plantain/wheat) flour blend in biscuits/cookies. Plant Food in Human Nutrition}}
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			PAkubor
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	year={2003}
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}

@incollection{b1,
	
	
		,
	title={{Roots and Tubers for Bread production: A case of cassava flour}}
		,
	author={{
			AAlmazan
		}}
	
	
		,
	booktitle={{Proceedings of the workshop on the use of Non-wheat flour for Bread and Biscuits production held at conference centre}}
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			,
	year={1987}
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			Obafemi Awolowo University, Ile-Ife
		
	

}

@incollection{b2,
	
	
		,
	title={{Official Methods of Analysis, 18 th Ed}}
	
	
		,
	journal={{Association of Official Analytical Chemists. Chemists}}
		
			
			,
	year={2000}
		
	
	,
	note={AOAC}

}

@incollection{b3,
	
	
		,
	title={{Effect of HPMC on the microstructure, quality and aging of wheat bread}}
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	author={{
			MEBarcenas
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			CMRossell
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}

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	title={{Sesame in Africa: Origin and Dispersal}}
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			DBedigan
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			,
	year={2003}
			
		
	

}

@incollection{b5,
	
	
		,
	title={{Effect of lipid on soy protein isolate solubility}}
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	author={{
			WIBoadright
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}

@incollection{b6,
	
	
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	title={{Dough mixing and bread making properties of quinoa-wheat flour blends}}
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	author={{
			,G SChauhan
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			RRZillmam
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			NA MEskin
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	year={1992}
		
	

}

@incollection{b7,
	
	
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	title={{Lupin, soya and triticate addition to wheat flour dough and their effects on rheological properties}}
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	author={{
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			IZafirianis
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			MIrakis
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			HMarlani
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			77
			
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	year={2002}
		
	

}

@incollection{b8,
	
	
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	title={{Comparison of Bread making properties of composite flour from kernels of roasted and boiled African bread fruit (Trecuila africana decne) seeds}}
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	author={{
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			TAmasi
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	year={2004}
		
	

}

@incollection{b9,
	
	
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	title={{Milling fractions of Rye produces different sensory profiles of both flour and Bread}}
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			KHLuikkonen
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			KKatina
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			Myllyinki
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			6
			
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	year={2003}
		
	

}

@incollection{b10,
	
	
		,
	title={{Improved nutritional value in wheat bread by fortification with full-fat winged bean flour (Psophocarpus tetragonolobusL.D.C)}}
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	author={{
			KKallasapathy
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@book{b11,
	
	
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	title={{Sensory Evaluation Techniques 4 th ed}}
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	publisher={CRC press Inc}
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	year={1999}
		
	

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@incollection{b12,
	
	
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@incollection{b13,
	
	
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	title={{The use of sesame oil unsapanifiable matter as a natural antioxidant}}
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	author={{
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			II
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	year={1989}
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	publisher={National academy Press}
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	address={Washington DC}
		
		
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	year={2003}
			
		
	

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	address={Surulere, Lagos, Nigeria}
		
	

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@incollection{b17,
	
	
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	title={{Bread making using kefir grains as baker's yeast}}
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@incollection{b18,
	
	
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	title={{Free radical scavenging behavior of antioxidant compound of sesame (Sesamum indicum L.) in DPPH system}}
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	author={{
			KSuja
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			AJayalekshmy
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			CArunughan
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	year={2004b}
		
	

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@book{b19,
	
	
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	title={{Instrumental Methods for Analysis of Soils and Plant Tissues}}
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	author={{
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	year={1971}
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	publisher={Soil Science Society of America Inc}
			
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	address={Madison, Wisconsin}
		
	

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@incollection{b20,
	
	
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	title={{The determination of phosphorus in plants and soils by molybdenum method}}
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	author={{
			SMYuen
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	year={1955}
		
	

}