Abstract
The study evaluated the physicochemical and sensory properties of bread from
composite flour of wheat (W), rice (R) and winter-squash (S) seeds. Flours were
blended in the ratios of 100:0:0, 80:10:10, 60:20:20, 40:30:30, 50:50:0 and 50:00:50
for W, R and S respectively and bread samples produced were designated as
W100, WRS811, WRS622, WRS433, WR55 and WS55. The result of proximate showed
low moisture content, increased carbohydrate content with addition of rice
(from 68.71 % in W100 to 70.68 % in WR55) and decreased protein content (from
11.23 % in W100 to 9.71 % in WR55). The loaf volume for sample WRS811 (823.50
cm3) compared favourably with the sample W100 (845.77 cm3). Bread samples
W100 and WRS811 had the best overall acceptance with 7.34 and 7.29 scores in 9-
point hedonic scale.