Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality .

This study investigates the optimization of four gluten free flours namely sorghum, rice, teff flours, and 3% flaxseed flour blends to enhance the quality , which was traditionally baked with only pure teff. Utilizing a D-optimal mixture design, ratios were varied (sorghum 43%-50%, rice 20%-27%, teff 23%-30%). Methods followed AOAC and AACC standards, analyzed using Minitab 19.