Vol. 11, Issue 10 (2022)

Author(s):
Sayali Pawar and Sury Pratap Singh

Abstract:
One of the primary topics in the food sector is product development and innovation. Bread continues to be the foundation of our daily diet because it is a food rich in flavors and nutrients. The nutritional content and quality of bread can be improved by fortifying it with functional food groups. Functional bread is fortified using foxnut flour and amaranth flour. Micronutrients are abundant in them, and calcium, zinc, iron, and potassium are high in amaranth. Iron and calcium are high in foxnuts. So, to develop nutrient bread, calcium and potassium are needed. In which to study the history of seeds, properties, importance, composition, and health benefits. To make more nutritious bread, for human beings. Foxnut (Euryale ferox) is a type of dry fruit, which is an aquatic plant grown in water like in a pond, lake, or tank. It is whitish in color and black, brown dots are seen on the surface of it. Fox nuts (Euryale ferox) or gorgon nuts, also known as Makhana, have long been a staple of traditional cuisine. It aids in the treatment of certain health conditions linked to blood sugar and has a low glycemic index. The Amaranths evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility, and physical properties. The addition led to improved crust color and flavor, a denser crumb structure, and more uniform porosity. The purpose of this review is to explain how functional bread, a common staple food, may give people the nutrients they require.