Oladunmoye et al., [41] established the specific heat of bread dough from wheat-maize and wheat-cassava composite flours by the mixture technique. In This method, the dough of pre-determined mass and temperature was dropped into glycerin of known mass and temperature enclosed in a calorimeter (model 6300EA; Preiser Scientific, Louisville, KY, USA). For the bread dough from wheat-cassava flour blends, for dry basis (db) moisture content between 44.02 ± 2.04 and 51.31 ± 2.99%, specific heat capacity ranged from 2.51 ± 0.61 to 3.01 ± 0.42 kJ/kgK; whereas the wheat-maize blend presented values of moisture content ranging between 44.14 ± 1.94 and 45.09 ± 1.26% (db), and specific heat capacity was between 1.77 ± 0.17 and 2.61 ± 0.63 kJ/kgK. Aviara et al., [42] reported that specific heat increased linearly with moisture content. This also agrees with the report of Arku et al., [43], Aviara and (2001)[44].