**2.4 Fortification of bread with indigenous vegetables**

The development of enriched bakery products and pastries has recently increased and is attracting much attention from researchers, especially in the optimization of

**Figure 1.** *Process flowchart for the production of vegetable leaf-fortified* ogi.

nutritional values. This is because evidence from food consumption surveys in many developing countries has revealed an astronomical rise in the consumption of these floury products, due to changing eating habits, a steadily growing population, and readiness to spend a large proportion of incomes on processed foods [28, 29]. The bread was chosen as a vehicle for vegetable consumption because it is a vital food product that is cherished and consumed all over West Africa. The likeness of bread is not in its nutritional profile but in its sensorial and textural properties,
