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This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria. The tubers were thoroughly washed, peeled, washed again, drained, chipped, oven dried, milled, sieved and packaged. Five blends were prepared by homogenously mixing sweet potato flour with wheat flour in the percentage proportions of: 0:100, 5:95, 10:90, 15:85 and 100:0 (PF: WF) and later used to bake bread. Chemical, microbiological and physical properties of the composite flour and bread were examined. Semi-trained Panelists were assigned to assess the bread samples as well. The results of the proximate composition showed that the protein contents of the flours ranged from 1.44-12.44%; fat, 0.37-1.55%; carbohydrate, 69.69-80.92% and the protein contents of the bread samples ranged from 10.15-12.44%; fat, 4.36-4. 88%; carbohydrate, 80.44-105.47%. The flour samples had sodium content of 1.85-40.42 mg/ 100 g; calcium, 2.71-17.14 mg/ 100 g; potassium, 160.02-175.12 mg/100 g; selenium, 0.006-0.620 mg/ 100 g, while bread samples had sodium, 46.86-550.77 mg/ 100 g; calcium, 3.59-6.63 mg/ 100 g; potassium, 162.42-388.75 mg/100 g; selenium, 0.19-0.27 mg/ 100 g. Pasting properties showed that flour had breakdown (38.33-60.76 RVU) and setback values (82.86-173.50 RVU). The microbiological results of the flour ranged from

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This study investigated the effects of sun drying and oven drying at three different temperatures (60 0 C, 70 0 C and 80 0 C) on the physicochemical and sensory properties of waterleaf (Talinum triangulare). About 2000 g of freshly harvested leaves were obtained, sorted, chopped into small pieces and subdivided into five portions of 400 g each; with one portion used for initial analysis, while the remaining four portions were sundried and oven-dried at 60, 70 and 80 0 C respectively. Panelists were assigned to assess the samples as well. The results of the proximate composition of the samples showed that moisture content ranged from 6.14 to 92.53% (49.34); ash content, 1.03-21.9% (11.47); crude fat, 1.13-5.89% (3.51); crude fibre, 3.59-6.21% (4.9) and crude protein, 2.73-32.29% (17.51). The mineral content of the samples showed that phosphorus content ranged from 92.43-265.59 mg/100 g (179.08); iron content, 0.10-4.50 mg/100 g (2.30); calcium content, 9.26-89.76 mg/100 g (49.51); zinc content, 0.06-5.15 mg/100 g (2.61) and potassium content, 65.54-108.11 mg/ 100 g (86.83). Ascorbic acid content ranged from 13.70-24.90 mg/100 g (19.3). The result of the sensory evaluation showed that oven-dried samples at 60 0 C was significantly preferred to others. It is therefore concluded that waterleaf could be best dried using oven drying method at 60 0 C, in order to retain much of the nutritional and sensory properties.