Asia Pacific Environmental and Occupational Health Journal

Objective: Present study was conducted to examine the nutritional composition, total phenolic and total flavonoid content of bread samples prepared with different formulations of wheat bread and quinoa-wheat composite bread.

Method: The formulations of breads include 100 % wheat bread and composite bread made of 10% quinoa flour and 90% wheat flour. The proximate compositions, total phenolic and total flavonoid content of wheat bread and the quinoa-wheat composite flour bread samples were determined using standard procedures.

Results: The addition of 10% quinoa flour significantly increased (p < 0.05) the ash and protein content in the quinoa-wheat composite bread. There was no significant different observed in both bread for fat content. However, it significantly decreased (𝑝 < 0.05) the carbohydrate and moisture contents as compared to wheat bread. The total phenolic and total flavonoid content was increased by 10% and 46%, respectively as compared to 100% wheat flour bread.

Conclusion: Incorporating 10% quinoa flour into wheat bread increased ash, protein, total phenolic and flavonoid contents in comparison to 100% wheat bread. Thus, this study suggests that bread with an inclusion of 10% quinoa could be of great nutritional advantage that could offer health potential benefits.