Bread supplies a huge part of the supplement needed for development, support of wellbeing and prosperity. It is a brilliant wellspring of protein, minerals, fiber and carbohydrates. Hence, main objective of our study was to evaluate the nutritional and medicinal benefits of bread consisting of Moringa oleifera leaf powder (MOLP) and fenugreek leaf powder(FLP), as leaves of Moringa oleifera and fenugreek are considered to have high proportion of essential micronutrients and have many nutraceutical properties. Flaxseed was also added to enhance the nutritional benefits of bread as flaxseed contain alpha linolenic acid (ALA) and omega-3-fatty acid. Bread was developed by incorporating different flour blends and analysed to know its nutritional and microbial properties. T0 include 100% multigrain flour, T1 include 97.5% multigrain flour, 2.5% moringa leaves powder (T1 a) and 95% multigrain flour, 5% moringa leaves powder (T1 b) whereas T2 include 95% multigrain flour, 2.5% moringa leaves, 2.5% fenugreek leaves (T2 a) and 90% multigrain flour, 5% moringa leaves and 5% fenugreek leaves (T2 b). During the experimentation moisture content of bread samples decreased with the increasing content of MOLP and FLP whereas protein, fibre and ash content of bread samples were increased by increasing the percentage of different blend formulations. Sensory evaluation of the bread samples was done by using the 9-point hedonic scale to know the overall acceptability of the product. Although the nutritional value of developed bread increased but the overall acceptability of product decreased by increasing the supplementation contents.

Finger millet is an important crop in Maharashtra, Orissa, and Tamil Nadu. Millet production and consumption have been on the decline for some years. Finger millet samples were gathered from regional locations in Nashik and Kolhapur, Maharashtra. These were also taken as samples for chemical composition and proximate analysis. Standard analytical procedures were used to determine the results. The result of the chemical composition, Nashik (sample one) was found to be Ca mg (6.19), Mg (0.52), Fe (1.09), Zn (1.74± 0.96), Cu (0.10), P (8.90) These findings suggest that finger millet is a good source of calcium and phosphorus. These can be utilised as calcium supplement foods, and their composite flours can be used to preserve a variety of nutrient-dense recipes that can be employed as part of a supplement feeding regimen.