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Abstract
Production and evaluation of bread from dawadawa fruit flour was the aim of this study. The dawadawa fruits pulp was processed into flour and the proximate composition of the flour sample was determined. Bread were produced from composite flours of the dawadawa fruit and wheat at the ratio of 100:0, 50:50 and 70:30 respectively, using 100% wheat flour as control. Sensory evaluation was carried out on the bread samples. The result of proximate composition of the flour samples were