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The study investigates the impact of partial substitution of whole wheat flour with legumes, roots, and cereal flour on the physicochemical and nutritional properties of composite flour and flat bread. The flat bread is prepared using whole wheat flour with chickpea flour, sweet potato flour, maize flour, soy flour, and cassava flour respectively in the following ratio of 100:0:0:0:0:0 (S1), 45:25:20:5:...