Umair Ahmad1, Shamas Murtaza*1, Umair Raza *1, Ushna Momal1, Ali Iqbal 3, Umer Bin Zarar2, Hafiza Mamoona Ahmad1, Hira Jabeen1 and Bushra Iram Fatima2
1Department of Food Science and Technology, Faculty of Food and Home Sciences, MNS University of Agriculture, Multan, Pakistan 2Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Pakistan 3National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
*Corresponding author: umairraza5588@gamil.com
This research sought to improve the nutritional profile of bread by substituting amaranth and soybean flour for wheat flour, as well as to further evaluate its quality and acceptability among consumers. According to proximate analysis, soybean flour had the highest levels of protein (38.07±1.64%) and fat (16.91±0.54%), whereas amaranth flour had the highest levels of fiber (8.76±0.32%). The different flour ratios produced five different treatments. The bread with the greatest amaranth and soybean content (T4) had higher protein levels (17.777±0.181%) and fat levels (5.133±0.425%) but scored less in sensory tests (4.9333±0.851) for color and 4.6667±0.851 for overall acceptability). The control bread (T0), which was produced just with wheat flour, had the highest sensory ratings. Even while bread with more amaranth and soybean content has an improved nutritional profile, finding a balance between nutrition and consumer acceptance is still challenging. These results highlight the potential of amaranth and soybean flour as nutrient-dense substitutes in bread production, but they also highlight the need for formulation optimization to increase consumer acceptability.