## 3 Results and Discussion
### Minerals Content in Bread Samples
#### 3.2.1 Macrominerals  
Each of the different types of bread contained the highest Na (900.75-1337.08 mg/kg) and K (1434.73-2099.82 mg/kg), and the lowest Mg (150.79-209.63 mg/kg). In the case of Na, the addition of even 10% PP caused a significant increase in the content of this element. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Mineral Elements** & **Control Bread** & \multicolumn{3}{c}{**Bread Containing Carro Powder**} & \multicolumn{3}{c}{**Bread Containing Pumpkin Powder**} \\ \cline{3-8}  & **(WB)** & **CB10\%** & **CB20\%** & **CB30\%** & **PB10\%** & **PB20\%** & **PB30\%** \\ \hline \multicolumn{8}{c}{Macroelements} \\ \hline Na & 900.75 \(\pm\) 57.71 \({}^{\circ}\) & 9492.2 \(\pm\) 21.54 \({}^{\circ}\) & 1277.00 \(\pm\) 60.42 \({}^{\circ}\) & 1295.31 \(\pm\) 123.15 \({}^{\  
Compared to control bread (WB), bread with the addition of 10% PP (PB10%) contained 257.31 mg/kg more Na. Further addition of PP increased Na content, but no significant statistical differences were indicated. The addition of 10% CP to bread increased Na by about 5%, while in the study of [PERSON] et al. (2016), the increase was about 12%. For bread with the addition of CP, a significant increase in Na, compared to WB, was observed only in bread with the addition of 20% CP (CB20%). Based on the analysis, it is concluded that PP is a 25% richer source of Na compared to CP. The Na content of raw pumpkin can range from 50 to as much as 100 mg/100 g, depending on the variety of the vegetable ([PERSON], 2017), while in raw carrots, the content is lower at around 50 mg/100 g ([PERSON], 2017). In the wheat bread studied a similar amount of K was identified to that determined by [PERSON] et al. (2012). The addition of both types of powders caused an increase in the K content of the bread; however, significant differences were noted only at 20% CP and PP. The addition of 20 and 30% of CP increased the K content of bread by 15 and 20%, while PP increased the K content of bread by 18 and 32%. PP had almost 40% higher potassium content than CP. As PP had a higher K content, less of this type of powder was needed to increase the K content compared to CP. In the present study, bread with 30% CP and bread with 20% PP contained the same amounts of K. On the other hand, bread fortified with 30% PP contained a distinctive K content. The K content of pumpkin ranges depending on the variety. [PERSON] et al. (2019) report that 100 g of pumpkin contains 204 mg of K, while [PERSON] et al. (2017) report that the content ranges from 172.3 to 199 mg/100 g. lyophilized pumpkin contains significantly higher amounts of K, which exceeds the content of the raw vegetable by almost eight times (about 1610.7 mg/100 g). The authors also point out that the K content of PP is significantly higher than that of apricot powder (1051.5 mg/100 g) or berry powder (strawberry--703.6 mg/100 g; raspberry--866.4 mg/100 g; black currant--923.9 mg/100 g) (2019). [PERSON] and [PERSON] (2019) incorporated powdered pumpkin into cookies and noted that with an increase in the percentage of powdered pumpkin, there was a significant rise in potassium content. The Ca content of WB was 261.25 mg/kg, which was more than twice as high in the studies of [PERSON] et al. (2016) and [PERSON] et al. (2017). Ca content can fluctuate depending on the type of flour used for baking. In a study by [PERSON] et al. (2017), commercially available wheat bread contained 620 mg/kg Ca, indicating a value more than twice higher than that determined in this study. While bread is not the finest source of dietary Ca, fortification can significantly increase the contribution of this element. The addition of both CP and PP significantly increased the Ca content of bread (\(p<0.05\)). Raw carrots and pumpkin do not represent a rich source of Ca (33 mg/100 g; 21 mg/100 g, respectively) (2019; 2019); however, in processed form (powders, pulps) they are more concentrated sources of this element. Both types of bread, CB10% and PB20%, contained more than 20% more Ca than WB.