Proximate composition of whole wheat bread prepared with fortification of rice and sorghum flour

Present study was conducted to examine the proximate composition of bread samples prepared with different formulations of whole wheat flour (WWF), sorghum flour (SF) and rice flour (RF). For this reason, three different composite flours were developed i.e. Fl=100% WWF, F2=80% WWF, 10% SF and 10% RF, F3=60% WWF, 20% SF and 20% RF and were subsequently used for making of fortified bread samples Tl, T2 and T3, respectively. The results indicated that protein, ash and crude fiber contents were increased significantly (p0.05) was noticed for carbohydrate content. It is concluded from the present study that fortification of bread samples with sorghum and rice flour (T2 and T3) improved the proximate composition of the bread samples in comparison to Tl, thus fortified bread samples are also ideal for the consumption purpose.