5. Results obtained in food fortification

After lentil flour was employed in 10%, 15%, 20%, and 30% proportions for the fortification of bread, the increase in mineral elements was found to be up to 4 times the control sample, and protein content increased from 6.55% to 10.50% and fibers from 0.6% to 4.7%, while the ratio of ω-6 and ω-3 fatty acids decreased from 16.66 to 7.86 [113].

For 10%, 20%, and 30% flax fiber fortified biscuits, the results showed that the total content of polyunsaturated fatty acids increased significantly from 10.50% to 20.50%, while the total content of saturated fatty acids decreased significantly from 48.22% to 40.20%, showing that the omega-3 content of fortified flax seed biscuits was significantly higher than biscuits lacking flax seeds, while the ω-6/ω-3 dropped significantly from 8.50 to 1.00. Furthermore, the calcium content increased significantly from 25.6 mg/100 g for the control sample to 168.3, 175.0, and 179.1 mg/100 g, respectively [92].

Examples may continue for different products: mushroom sausages [110], mushroom powder pastes [118], marc bread [119], chestnut flour bread [120], spirulina paste [121], inulin- and lactobacilli-fortified juice [122], tortillas fortified with iron and folic acid [123, 124], bread fortified with zinc and iron [19], etc.
