Famuwagun, A.A.Taiwo, KehindeGbadamosi, S.O.Oyedele, Durodoluwa2016-08-022016-08-0220162016Famuwagun, A.A., Taiwo, K.A., Gbadamosi, S.O., & Oyedele, D.J. (2016). Optimization of Production of Bread Enriched With Leafy Vegetable Powder. Journal of Food Processing & Technology, 7(7), 1000605. doi:10.4172/2157-7110.1000605http://hdl.handle.net/10625/55661This work was carried out with the aid of a grant from Canada’s International Development Research Centre (IDRC), and with financial support from the Government of Canada, provided through Global Affairs Canada (GAC)Response Surface Methodology was used in this study to determine optimal conditions for the production of high quality bread enriched with vegetable powder. Fresh and matured fluted pumpkin leaves (Telfaria occidentalis) were obtained from Teaching and Research farms of Obafemi Awolowo University, Nigeria. Results showed evidence of the enrichment of vegetable powder in bread making, and in addition to the perceived nutritional benefit, the physical characteristics of the loaf of bread are preserved.Text1 digital file (7 p. : ill.)application/pdfenVEGETABLE POWDERPROOFING TIMEMIXING TIMEBOX-BEHNKEN DESIGNJournal Article (peer-reviewed)