# Modification of Mineral Content in Bread with the Addition of Buckwheat Husk
## 3 Results and Discussion
### Mineral Contents in the Tested Bread Samples
TB 0--toasted bread without buckwheat husk; TB 1.5%, TB 3.0%, and TB 4.5%--toasted breads with 1.5%, 3.0%, and 4.5% buckwheat husk addition, respectively; WB 0--wholemeal bread without buckwheat husk; WB 1.5%, WB 3.0%, and WB 4.5%--wholeneal breads with 1.5%, 3.0%, and 4.5% buckwheat husk addition, respectively. In the case of the wholomeeal bread, the addition of buckwheat husk affected the levels of the mineral components to a much less noticeable extent than in toasted bread (Figure 1a-i). The only element whose level systematically increased, although in a small range starting from the smallest 1.5% addition of husk, was manganese (Figure 1d). In the control sample, this element was determined at the level of 1.39 mg/100 g; after the 1.5% addition of husk, this content increased to 1.44 mg/100 g; it did not significantly change (_p_ < 0.05) with the 3% husk addition; and after adding 4.5% of husk, it increased to 1.55 mg/100 g (Figure 1d). The sodium content at 1.5 and 3% of husk addition increased almost twice (from 22 mg/100 g in WB 0 to approx. 45 mg/100 g in WB 1.5% and WB 3.0%), while at the highest husk addition of 4.5%, it decreased to 24.4 mg/100 g (Figure 1f). For other elements, changes due to husk addition were less noticeable (Figure 1a-c,e,g-i), except for significant (_p_ < 0.05) increases in potassium and magnesium in WB 4.5% (Figure 1a,g). There is a lack of information in the available literature on the influence of the addition of buckwheat hull on bread composition. Only data on the content of selected ingredients in husk-enriched pasta were found. A study by [PERSON] et al. [20] showed that the addition of buckwheat husk significantly enhances the potassium and phosphorus contents of pasta. However, the copper and manganese contents were relatively low in the tested samples with lower percentages of buckwheat husk. Our results are in agreement with the results obtained by [PERSON] et al. [20], showing that buckwheat addition increased certain mineral levels, although thermal processes may be a factor in reducing their contents. The incorporation of buckwheat, whether in the form of husk for bread or flour from starch endosperm for pasta, generally improves the mineral content of the final product. However, the extent of this improvement and the impact of cooking vary for different minerals [21]. [PERSON] et al. [22] reported that buckwheat husk can be also added into frankfurter-type sausages, which was proven to have a substantial effect on mineral content. The authors indicated that the addition of this non-meat byproduct raised the levels of manganese, calcium, potassium, and magnesium, with the first trace element increasing nearly sixfold and the last by more than 40%. This comparison showed that buckwheat husk enrichment generally increases the potassium and phosphorus contents in different food matrices, with little variations in mineral content depending on the type of product and percentage of husk addition. It should be noted that in industrial practice, buckwheat hulls are obtained with slightly different compositions and properties due to the different courses of the dehulling process. The peeling elements of some machines cause parts of the buckwheat seeds to crack. This results in the transfer to the husk fraction of not only the seed coat but also cotyledon fragments together with the embryo and aleurone layer, which contain completely different mineral compounds than the outer parts of the seeds [23; 24]. The granulation of the buckwheat husk produced in different goats also varies, which influences the differences in its properties. Regardless, buckwheat husk is a valuable food additive that positively influences the nutritional value and often also the sensory properties of food products. [11; 24]. For instance, in the study of [PERSON] et al. [25], it was shown that the enrichment of bread with whole green banana flour significantly improved its nutritional profile, particularly in terms of macrominerals like potassium, calcium, sodium, phosphorus, and magnesium.