# Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds
## 3 Results and Discussion
Teff flour and ground chia seeds are also characterised by a much higher content of macronutrients, such as: calcium, magnesium, potassium and phosphorus, than wheat flour (Table 6). Fortification with these raw materials contributed to an increase in the content of these macronutrients in the tested breads. In both teff flour and chia seeds as well as in bread fortified with them, a significantly higher content of all determined micronutrients was found [10; 12]. The obtained results also confirm the significant content of iron which in the teff grain is emphasised by many authors [8; 10]. It was found that in teff flour there is as much as 93 mg of Fe per kilogram of dry matter, and this is a value more than three times higher than those for wheat flour. Chia seeds, like teff flour, turned out to be a very good source of iron-Table 3.0 Another important micronutrient that can be supplied to the body in a large amount by consuming products containing teff is zinc. It is a component of over 2000 proteins, of which about 400 are enzymes [28]. Its content in teff flour was 3 times higher, and in ground chia seeds almost 5 times higher than in wheat flour. On the basis of the obtained results, it can be concluded that teff grain and chia seeds are also a good source of copper, which is also part of proteins, participates in the process transferring electrons to oxygen atoms, as a result of which the body obtains chemical energy, supporting other metabolic processes [29]. As for the content of manganese, the use of teff flour and chia seeds also increased the content of this element in the tested bread. Similar to zinc, it is a component of enzymes and acts as an activator for many of them. This element is necessary for the formation of bones and connective tissue and is needed for the proper functioning of the pancreas and brain [30]. \begin{table}
\begin{tabular}{c c c c c c} \hline
**Fatty Acids** & **Wheat flour** & **Chia Seeds** & **Standard** & **Chia 5\%** & **Chia 10\%** \\ \hline
14:0 & 0.04\% & 0.03\% & 0.08\% & 0.05\% & 0.02\% \\
16:0 & 15.89\% & 6.07\% & 8.72\% & 9.37\% & 7.75\% \\
16:1 & 0.06\% & 0.06\% & 1.04\% & 0.92\% & 0.56\% \\
18:0 & 1.02\% & 3.27\% & 2.73\% & 2.87\% & 2.55\% \\
18:1 (\(\omega\)-6) & 11.99\% & 12.27\% & 56.73\% & 19.30\% & 13.67\% \\
18:2 (\(\omega\)-9) & 66.91\% & 28.79\% & 24.77\% & 30.62\% & 28.78\% \\
18:3 (\(\omega\)-3) & 3.45\% & 46.95\% & 4.05\% & 35.57\% & 45.83\% \\
20:0 & 0.05\% & 0.99\% & 0.36\% & 0.26\% & 0.25\% \\
20:1 & 0.34\% & 0.35\% & 0.91\% & 0.31\% & 0.29\% \\
22:0 & 0.06\% & 0.77\% & 0.14\% & 0.07\% & 0.08\% \\
22:1n9 & 0.02\% & 0.01\% & 0.10\% & 0.02\% & 0.02\% \\ Other & 0.16\% & 0.44\% & 0.35\% & 0.65\% & 0.19\% \\ \hline \end{tabular}
\end{table} 
Table 7: Fatty acid content in the bread with 5 and 10% of chia share. According to the literature [29] and the results presented in Table 6, chia seeds are a very good source of fat. Hence, the content of fatty acids was determined both in seeds and bread with them as ingredients, the results of which are presented in Table 7. Ground chia seeds were found to be a very good source of \(\alpha\)-linolenic acid (18:3), as confirmed by the data in the literature. Chia seeds are the richest plant source of this acid because they contain even 16% more of this acid, compared to the oilseed flax seeds, considered the richest source so far [31]. The obtained breads with 5% and 10% chia flour were also characterised by a higher content of this acid (more than 30 times higher). The content of \(\alpha\)-linolenic acid increased with an increasing share of ground chia seeds. Moreover, it was found that supplementing the diet with chia seed fat may contribute to the reduction of the consumption of excess n-6 acids in the daily diet, which is confirmed by the literature [29; 31].