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Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a0.05) starch, amylose, ascorbic acid, and potassium content in bread samples. In contrast, a significant improvement (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a0.05) in protein, fat, amylopectin, and calcium content was observed with SF substitution. Composite bread with PLF and SF together lowered the hydrolysis index (HI) and glycemic index (GI) as compared with whole wheat flour. The molar phytate to minerals (iron, zinc, and calcium) ratio in all composite loaves was lower than reported critical values, except for phytate to iron. Significant differences (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a0.05) were found in color, specific volume, and texture characteristics of loaves made from partial substitution with PLF and SF. Sensory evaluation revealed that bread with 10% PLF exhibited better scores for appearance and willingness to pay than the control. In contrast, SF negatively affected (\n                    <jats:italic>p<\/jats:italic>\n                    \u00a0&lt;\u00a0.05) the appearance, texture, color, overall acceptance, and willingness to pay. The trade\u2010off analysis indicated that PLF can be utilized to produce bread that meets consumers' demands, while incorporating SF as an alternative high\u2010nutrient density bread will be beneficial to health.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.2907","type":"journal-article","created":{"date-parts":[[2022,4,27]],"date-time":"2022-04-27T05:13:33Z","timestamp":1651036413000},"page":"3085-3097","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour"],"prefix":"10.1002","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3777-9252","authenticated-orcid":false,"given":"Patchimaporn","family":"Udomkun","sequence":"first","affiliation":[{"name":"International Institute of Tropical Agriculture (IITA)  Bujumbura Burundi"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cargele","family":"Masso","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture (IITA)  Yaound\u00e9 Cameroon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rony","family":"Swennen","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture (IITA)  Kampala Uganda"},{"name":"Department of Biosystems KU Leuven  Heverlee Belgium"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sebastian","family":"Romuli","sequence":"additional","affiliation":[{"name":"Institute of Agricultural Engineering, Tropics and Subtropics Group University of Hohenheim  Stuttgart Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bhundit","family":"Innawong","sequence":"additional","affiliation":[{"name":"Department of Food Technology Faculty of Engineering and Industrial Technology Silpakorn University  Nakhon Pathom Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Apollin","family":"Fotso Kuate","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture (IITA)  Yaound\u00e9 Cameroon"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pamela Eloho","family":"Akin\u2010Idowu","sequence":"additional","affiliation":[{"name":"Biotechnology Unit National Horticultural Research Institute (NIHORT)  Ibadan Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amos","family":"Alakonya","sequence":"additional","affiliation":[{"name":"International Maize and Wheat Improvement Center (CIMMYT)  Texcoco Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bernard","family":"Vanlauwe","sequence":"additional","affiliation":[{"name":"International Institute of Tropical Agriculture (IITA)  Nairobi Kenya"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,4,27]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"Approved methods of the AACC","author":"AACC","year":"2020"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2016.1239207"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.298"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.5251\/ajfn.2011.1.2.49.54"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.11.018"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2017.03.021"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2019.100024"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14780"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nifoj.2015.04.011"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1093\/qopen\/qoaa005"},{"key":"e_1_2_8_12_1","volume-title":"Official methods of analysis","author":"AOAC","year":"1990"},{"key":"e_1_2_8_13_1","volume-title":"Official methods of analysis","author":"AOAC","year":"2005"},{"key":"e_1_2_8_14_1","first-page":"51","article-title":"Development of soy fortified high protein and high calorie supplementary biscuits","volume":"3","author":"Awasthi I.","year":"2012","journal-title":"Indian Journal of Scientific Research"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1470\u20106431.1997.tb00277.x"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.01.001"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sjbs.2020.10.053"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1631\/jzus.B0710640"},{"key":"e_1_2_8_19_1","first-page":"62","article-title":"Texture profile analysis","volume":"32","author":"Bourne M. 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