Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

► Wheat flour-banana pseudo-stem flour-hydrocolloids bread was prepared. ► Composite bread has a low volume and was improved by the addition of CMC. ► Composite bread yielded a dark crumb and a light crust colour. ► Composite bread improved the nutritional quality of the control bread. ► Composite bread with CMC added received the highest sensorial acceptability.