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This present study evaluated proximate composition, physical and sensory properties of soybean supplemented wheat bread in order to ascertain its nutritional quality. Standard analytical methods were used for the analyses. The formulation for the composition of soybean supplemented wheat bread were in the ratios of (100: 0:, 90:10, 80:20,70:30,60:40 and 50:50 %) for wheat and soybean flour blends. The result for proximate composition of soy supplemented wheat bread showed that samples with flour blends of 50:50% , 60:40%,and 70:30% had the highest value at (P<0.05) for protein (42.50- 45.50%), fibre (16.50-25.50%) and ash(1.05-1.90) when compared with the control sample(31.50,13.50,and1.25%) respectively . For physical properties the results revealed that the control sample (100% wheat bread) had the highest value for height, loaf volume and specific volume while 50:50% soybean supplemented wheat bread had the highest value for weight. The result for sensory properties evaluated in terms of all parameters assessed showed that soy supplemented wheat bread at 80:20 ranked best when compared with the 100% wheat bread and was generally accepted by the consumers. Thus it can be concluded that the supplementation of wheat flour with soya bean flour improved the nutritional component of the bread as revealed by the result obtained especially in relation to increase in protein, ash, and fibre, content which will boost the protein level of bread, improve mineral, enhance digestion and reduce constipation often associated with bread produced from refined wheat flour.
B.C et al. (Tue,) studied this question.