Abstract

This study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The resulThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest and wheat-melon-bread the least. Results of the mineral analysis showed the presence of Calcium, Magnesium, Potassium, Sodium, Manganese, Iron, Copper, Zinc and Phosphorus. Meanwhile, Co, Cr, Cd, Pb and Ni were not detected in all the bread samples. The results showed increase in the mineral content of the three breads and only wheat-soybean bread showed decrease Mn. The significant increases in amounts of protein and minerals indicated that supplementation of wheat flour with soybean flour would greatly contribute to the daily dietary needs and improve the nutritional quality of wheat bread. Fortification of wheat bread with soybeans and other plant materials should therefore be encouragedThis study examined the proximate and mineral compositions of wheat bread fortified with honey beans, soybeans and melon by using standard methods. Non-fortified wheat bread was used as the control. Results of the proximate analysis showed that wheat-melon bread had the highest moisture content (29.30 %), fat content (17.14 %), and ash content (2.08 %). Wheat-beans bread had the highest crude fibre (5.73 %) while the protein content was highest in wheatsoybeans bread (9.73 %). The protein content of the melon, bean and soya bean enriched breads increased by 9 %, 16.5 % and ~26 % respectively. Carbohydrate content increased in all samples with wheat-soybean bread having the highest