摘要
This research aims to produce Arabic bread enriched with iron, zinc, copper, magnesium and protein by the addition of ingredients such as parsley powder, oats, grape seeds, soybean meal, wheat germ, and milk powder. In this study, for enriched bread samples sensory evaluation, chemical and mineral composition determination and microbiological tests were carried out. The sensory evaluation of breads showed that both mixtures, which were enriched with grape seeds, oats, and wheat germs, have excellent quality. The chemical tests showed that the enriched breads have high fat, ash, fiber, and protein when compared with normal Arabic bread. It was noticed that the consumption of three enriched Arabic bread loaves gives us about 78.9% from our daily need of zinc, whereas the unenriched bread gives us only 48.8%, about 82.2% from our daily needs of copper, whereas the normal bread gives us only 58.8%, and 93.9% from our daily need of iron, whereas the normal bread gives us only 71.2%.
