## 3 Results and Discussion
### Sensory Evaluation Results
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Sample** & **Appearance** & **Smell** & **Taste** & **Texture** & **Color** & **OA** \\ \hline CB & 8.5 \(\pm\) 0.5 \({}^{\rm a}\) & 8.6 \(\pm\) 1.0 \({}^{\rm a}\) & 8.7 \(\pm\) 0.7 \({}^{\rm a}\) & 8.7 \(\pm\) 0.7 \({}^{\rm a}\) & 8.1 \(\pm\) 0.9 \({}^{\rm a}\) & 8.5 \(\pm\) 0.6 \({}^{\rm a}\) \\ \hline GPB10 & 7.5 \(\pm\) 0.5 \({}^{\rm abc}\) & 8.0 \(\pm\) 0.8 \({}^{\rm a}\) & 8.3 \(\pm\) 0.7 \({}^{\rm ab}\) & 8.0 \(\pm\) 0.5 \({}^{\rm ab}\) & 7.7 \(\pm\) 0.7 \({}^{\rm a}\) & 7.9 \(\pm\) 0.5 \({}^{\rm abc}\) \\ GPB15 & 7.0 \(\pm\) 0.5 \({}^{\rm bcd}\) & 7.6 \(\pm\) 0.7 \({}^{\rm a}\) & 7.6 \(\pm\) 0.7 \({}^{\rm a}\) & 7.7 \(\pm\) 0.7 \({}^{\rm a}\) & 7.4 \(\pm\) 0.7 \({}^{\rm a}\) & 7.5 \(\pm\) 0.4 \({}^{\rm b}\) \\ GPB20 & 6.5 \(\pm\) 0.5 \({}^{\rm dde}\) & 5.2 \(\pm\) 1.4 \({}^{\rm h}\) & 4.7 \(\pm\) 2.0 \({}^{\rm dde}\) & 4.3 \(\pm\) 1.3 \({}^{\rm d}\) & 3.8 \(\pm\) 1.6 \({}^{\rm d}\) & 4.8 \(\pm\) 1.1 \({}^{\rm d}\) \\ GPB25 & 5.1 \(\pm\) 1.0 \({}^{\rm f}\) & 4.8 \(\pm\) 1.8 \({}^{\rm bc}\) & 3.1 \(\pm\) 1.5 \({}^{\rm f}\) & 1.9 \(\pm\) 1.0 \({}^{\rm e}\) & 2.8 \(\pm\) 1.1 \({}^{\rm c}\) & 3.2 \(\pm\) 0.7 \({}^{\rm f}\) \\ \hline YLB10 & 8.3 \(\pm\) 0.5 \({}^{\rm a}\) & 8.6 \(\pm\) 1.0 \({}^{\rm a}\) & 8.2 \(\pm\) 0.6 \({}^{\rm a}\) & 8.6 \(\pm\) 0.7 \({}^{\rm a}\) & 8.1 \(\pm\) 0.9 \({}^{\rm a}\) & 8.4 \(\pm\) 0.5 \({}^{\rm ab}\) \\ YLB15 & 7.6 \(\pm\) 0.5 \({}^{\rm ab}\) & 8.2 \(\pm\) 0.9 \({}^{\rm a}\) & 7.0 \(\pm\) 0.7 \({}^{\rm bc}\) & 8.4 \(\pm\) 0.7 \({}^{\rm b}\) & 8.0 \(\pm\) 0.9 \({}^{\rm a}\) & 7.3 \(\pm\) 0.5 \({}^{\rm c}\) \\ YLB20 & 6.5 \(\pm\) 0.5 \({}^{\rm ode}\) & 5.1 \(\pm\) 1.1 \({}^{\rm b}\) & 5.6 \(\pm\) 1.1 \({}^{\rm od}\) & 5.3 \(\pm\) 1.3 \({}^{\rm c}\) & 5.1 \(\pm\) 1.3 \({}^{\rm b}\) & 5.5 \(\pm\) 0.7 \({}^{\rm d}\) \\ YLB25 & 6.2 \(\pm\) 1.2 \({}^{\rm e}\) & 2.9 \(\pm\) 1.7 \({}^{\rm d}\) & 3.4 \(\pm\) 1.3 \({}^{\rm d}\) & 2.3 \(\pm\) 1.1 \({}^{\rm e}\) & 3.1 \(\pm\) 0.7 \({}^{\rm c}\) & 3.4 \(\pm\) 0.7 \({}^{\rm f}\) \\ \hline NLB10 & 8.3 \(\pm\) 0.5 \({}^{\rm a}\) & 8.4 \(\pm\) 0.8 \({}^{\rm a}\) & 7.5 \(\pm\) 0.7 \({}^{\rm a}\) & 8.3 \(\pm\) 0.9 \({}^{\rm b}\) & 7.5 \(\pm\) 1.0 \({}^{\rm a}\) & 8.2 \(\pm\) 0.4 \({}^{\rm a}\) \\ NLB15 & 7.5 \(\pm\) 0.5 \({}^{\rm a}\) & 7.6 \(\pm\) 1.0 \({}^{\rm a}\) & 7.5 \(\pm\) 0.5 \({}^{\rm a}\) & 7.0 \(\pm\) 0.9 \({}^{\rm b}\) & 6.8 \(\pm\) 0.8 \({}^{\rm a}\) & 7.4 \(\pm\) 0.5 \({}^{\rm d}\) \\ NLB20 & 6.0 \(\pm\) 0.5 \({}^{\rm dde}\) & 4.6 \(\pm\) 1.7 \({}^{\rm bcd}\) & 4.2 \(\pm\) 0.8 \({}^{\rm dde}\) & 3.9 \(\pm\) 1.6 \({}^{\rm d}\) & 4.9 \(\pm\) 1.0 \({}^{\rm d}\) & 4.7 \(\pm\) 0.6 \({}^{\rm ode}\) \\ NLB25 & 5.6 \(\pm\) 1.2 \({}^{\rm f}\) & 3.6 \(\pm\) 1.6 \({}^{\rm bcd}\) & 3.6 \(\pm\) 1.2 \({}^{\rm dde}\) & 2.9 \(\pm\) 0.9 \({}^{\rm ode}\) & 4.2 \(\pm\) 0.9 \({}^{\rm ode}\) & 4.0 \(\pm\) 0.7 \({}^{\rm ef}\) \\ \hline \hline \end{tabular}  
* CB—control bread; GPB10-GPB25—bread with 10, 15, 20, and 25% of grass pea flour; YLB10-YLB25—bread with 10, 15, 20, and 25% of narrow-leaf lupine flour; OA—overall acceptability. The values designated by the different \({}^{\rm a-h}\) were significantly different (\(p<0.05\)).  
\end{table} 
Table 8: Results of sensory evaluation of control and enriched bread samples (9-point hedonic scale). also observed by [PERSON] et al. [71] and [PERSON] et al. [58] when using lupine flour as an additive. In summary, the overall sensory evaluation scores indicated that the addition of GP and NL should not exceed 15%, while for YL, its maximum inclusion in the bread recipe could be 20%. On the other hand, [PERSON] and [PERSON] [18] determined the maximum level of lupine flour addition to wheat bread accepted by consumers to be 10%. Figure 1: Appearance of obtained bread loaves. CB—control bread; GPB10-GPB25—bread with 10, 15, 20, and 25% of grass pea flour; NLB10-NLB25—bread with 10, 15, 20, and 25% of narrow-leaf lupine flour; YLB10-YLB25—bread with 10, 15, 20, and 25% of yellow lupine flour. Figure 2: Crum of obtained bread samples.