Bread is among the most common and staple foods of millions of people in the world. Apart from wheat, it can be produced from a number of other cereals, including maize, and/or their composites with pulses or tubers. Quality protein maize is a new breed of maize with improved protein content. It was found out that quality protein maize flour can be used as a raw material for bread making in place of the common but expensive, and in some areas scarce raw material, wheat, by blending it with soybean or cassava flours. This book is produced based on the research findings of the evaluation of bread quality characteristics prepared from quality protein maize flour supplemented with flours of soybean or cassava in different proportions, all of which are being widely cultivated and produced in Ethiopia. Traditional Ethiopian breads with acceptable nutritional and organoleptic qualities have been obtained. The book can serve as an invaluable reference material especially for Food Scientists, Food Technologists, Food Engineers and other researchers working in food related disciplines. It can also be consulted by experts who are engaged in nutrition and food security activities.

Autorentext

Mesfin Wogayehu Tenagashaw has received his M.Sc. in Food Engineering from Addis Ababa University. Currently, he is a lecturer at the Institute of Technology, Bahir Dar University, Ethiopia. He has a lot of work experience in teaching Food Technology and Food Process Engineering courses.