This study analyzes the nutritional and sensory
properties of wheat- and unripe plantain composite flour
having a mix ratio of 70:30, 80:20, 90:10 and 100:0
respectively, with 100:0 ratio mix serving as the control.
Unripe plantain flour was selected due to its high iron
content which can solve dietary concerns encountered by
anaemic and celiac patients because of low iron and high
protein (gluten) content in wheat bread. The nutritional
analysis of the composite flour such as ash, lipid, fibre,
carbohydrate, protein, moisture content and iron contents
of the mixed flour were determined. Physical properties of
the composite bread were determined: loaf weight, loaf
volume, loaf height, and loaf specific volume.The
incorporation of plantain flour into baking bread became
effective because it is economical, better supplies essential
nutrients such as iron and protein to humans, and a better
overall use of domestic agricultural products such as
plantain.Incorporation of higher amount of unripe
plantain flour increased loaf weight with a corresponding
reduction in specific volume of the bread, which affected
the bread making process. It was concluded that
organoleptically acceptable bread could be formulated
from wheat-unripe plantain composite flours using up to
70:30 mix ratio as maximum acceptable levels of
substitution for bread making