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The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough flour at different proportions (0, 5:5, 10:10 and 15:15). Nutritional, antinutritional, antioxidant and bread properties of bread were determined. Estimated intakes of nutrients were compared with dietary...
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