1.Adeniji, T.A. 2013. Review of cassava and wheat flour composite in bread making: prospects for industrial application. The African Journal of Plant Science and Biotechnology, 7: 1-8.

2.Ahrne, L., Andersson, C.G., Floberg, P., Rosén, J. and Lingnert, H. 2007. Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking. LWT-Food science and Technology, 40(10): 1708-1715.

3.Amandikwa, C., Iwe, M.O., Uzomah, A. and Olawuni, A.I. 2015. Physico-chemical properties of wheat-yam flour composite bread. Nigerian Food Journal, 33(1): 12-17.

4.AOAC, 1990. Official Methods of Analysis. 15th ed. Method 934.06. Association of official Analytical Chemists, Arlington, VA, USA.

5.AOAC. 2010. Official Methods of Analysis. 15th ed. Method 934.06. Association of official Analytical Chemists, Arlington, VA, USA.

6.Azeez, S., Chinma, C.E., Makanjuola, A.J., Afolabi, R.O., Kolawole, F.L. and Yohanna, A. 2022. Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread. Journal of Food Science and Technology, 59(6): pp.2200-2208.

7.Badje, D.S., Soro, D., Yeo, M.A. and Koffi, E.K. 2018. Physicochemical, functional and sensory properties of composite bread prepared from wheat and defatted cashew (Anacardium occidentale L.) kernel flour. International Journal of Environmental & Agriculture Research, 4(4): 88-98.

8.Bandal, S., Talib, M. and Parate, V. 2014. Utilization of banana and Pomegranate peel flour fortification of bread. International Journal of Engineering Research and Technology, 3: 100-105.

9.Bhuwad, A.V., Pawar, C.D., Patil, R.R., Patil, Y.B. and Pawaskar, S.P. 2017. Changes in Physical Parameters of Cashew (Anacardium occidentale L.) Apples during Storage. Journal of Pharmacognosy Phytochemistry, 6(6): 1197-1200.

10.Correia, P., Gonzaga, M., Batista, L., Beirao-Costa, L. and Guin. 2015. Development and characterization of wheat bread with lupin flour.

11.Desai A.R., Singh, S.P., Faleiro, J.R., Thangam, M., Priya Devi, S., Safeena, S.A. and Singh, N.P. 2010. Techniques and practices for cashew production. Technical Bulletin No: 21, ICAR Research Complex for Goa, Ela, Old Goa, Goa, India.

12.Hossain, M.T., Hossain, M.M., Sarker, M., Shuvo, A.N., Alam, M.M. and Rahman, M.S. 2014. Development and quality evaluation of bread supplemented with jackfruit seed flour. International Journal of Nutrition and Food Sciences, 3(5): 484.

13.James, C.S. 1995. Experimental Methods. In: Analytical Chemistry of Foods, Champman and Hall, New York, 28.

14.Kayode, B.I. and Adegunwa, M.O. 2019. Proximate and fiber fraction com positions of wheat-cashew apple flour blends. Appl. Trop. Agric., 24(1): 177–181.

15.Menon, L., Majumdar, S.D. and Usha, R. 2015. “Development and analysis of composite flour bread.” Journal of Food Science and Technology, 52: 4156-4165.

16.Mini, C. and Archana, S.S. 2016. Formulation of Osmo - dehydrated cashew apple (Anacardium occidentale L.). Asian J. Dairy & Food Res., 35(2): 172-174.

17.Ndife, J., Abdulraheem, L.O. and Zakari, U.M. 2011. Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soyabean flour blends. African Journal of Food Science, 5(8): 466-472.

18.Ogunjobi, M.A.K. and Ogunwolu, S.O. 2010. Physicochemical and sensory properties of cassava flour biscuits supplemented with cashew apple powder. Journal of Food Technology, 8(1): 24-29.

19.Panse, V.G. and Sukhatme, P.V. 1985. In: Statistical Methods for Agriculture workers, ICAR, New Delhi.

20.Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education.

21.Sabovics, M., Straumite, E. and Galoburda, R. 2014. The influence of baking temperature on the quality of triticale bread. In 9th Baltic Conference on Food Science and Technology FOODBALT 2014 Conference proceedings (228-233).

22.Sahin, S. and Sumnu, S.G. 2006. Physical properties of foods. New York, USA: Springer.

23.Salvi, S.P., Gajbhiye, R.C., Salvi, B.R. and Pawar, S.N. 2016. Processing qualities of cashew varieties with reference to jam and nectar. National seminar on strategies for development of cashew. 19-20 Feb, 83.

24.Selimovic, A., Milicevic, D., Jasic, M., Selimovic, A., Ackar, D. and Pesic, T. 2014. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread. Croatian Journal of Food Science and Technology, 6(1): 43-50.

25.Shittu, T.A., Raji, A.O. and Sanni, L.O. 2007. Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf. Food Research International, 40(2): 280-290.

26.Tharshini, G. and Sangwan, V. 2018. Formulation and Chemical Characterization of Bread Supplemented with Pomegranate Peel Powder. Int. J. Commun. Syst., 6: 386-390.

27.Urigacha, S.D. 2020. The effect of wheat, tef and soybean flours blending ratio and baking temperature on nutritional quality of bread. International Journal of Food Science and Biotechnology, 5(4): 72.

28.Offia-Olua, B. and Onwubiko, B. 2015. Physico-chemical properties and micronutrients of whole wheat flour partially substituted with cashew apple powder. J. Food Sci. Technol., 2(5): 44-51.