## 3 Results and Discussion
### Basic Chemical Composition of Raw Materials and Bread
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multicolumn{1}{c}{**Sample**} & \multicolumn{1}{c}{**Lightness**} & \multicolumn{1}{c}{**Redness**} & \multicolumn{1}{c}{**Yellowness**} & \multicolumn{1}{c}{\(\Delta\)**E**} \\ \hline WF & 90.91 \(\pm\) 0.11 \({}^{\text{A}}\) & 0.46 \(\pm\) 0.03 \({}^{\text{D}}\) & 10.23 \(\pm\) 0.25 \({}^{\text{D}}\) & - \\ GP & 86.68 \(\pm\) 0.04 \({}^{\text{B}}\) & 0.76 \(\pm\) 0.03 \({}^{\text{C}}\) & 17.18 \(\pm\) 0.06 \({}^{\text{C}}\) & - \\ YL & 82.84 \(\pm\) 0.21 \({}^{\text{D}}\) & 3.77 \(\pm\) 0.12 \({}^{\text{A}}\) & 27.45 \(\pm\) 0.17 \({}^{\text{A}}\) & - \\ NL & 83.80 \(\pm\) 0.21 \({}^{\text{C}}\) & 1.86 \(\pm\) 0.04 \({}^{\text{B}}\) & 24.25 \(\pm\) 0.07 \({}^{\text{B}}\) & - \\ \hline CB & 70.38 \(\pm\) 0.78 \({}^{\text{a}}\) & 0.14 \(\pm\) 0.02 \({}^{\text{h}}\) & 14.22 \(\pm\) 0.24 \({}^{\text{f}}\) & - \\ \hline GPB10 & 63.77 \(\pm\) 0.42 \({}^{\text{e}}\) & 0.28 \(\pm\) 0.04 \({}^{\text{b}}\) & 18.73 \(\pm\) 0.68 \({}^{\text{e}}\) & 8.0 \\ GPB15 & 62.90 \(\pm\) 0.23 \({}^{\text{e}}\) & 0.40 \(\pm\) 0.02 \({}^{\text{g}}\) & 18.98 \(\pm\) 0.09 \({}^{\text{e}}\) & 8.9 \\ GPB20 & 61.73 \(\pm\) 0.15 \({}^{\text{b}}\) & 0.65 \(\pm\) 0.04 \({}^{\text{f}}\) & 22.28 \(\pm\) 0.83 \({}^{\text{cd}}\) & 11.8 \\ GPB25 & 60.71 \(\pm\) 0.17 \({}^{\text{h}}\) & 0.98 \(\pm\) 0.08 \({}^{\text{e}}\) & 23.46 \(\pm\) 0.32 \({}^{\text{c}}\) & 13.4 \\ \hline YLB10 & 69.44 \(\pm\) 0.46 \({}^{\text{a}}\) & 1.30 \(\pm\) 0.02 \({}^{\text{d}}\) & 23.20 \(\pm\) 0.20 \({}^{\text{c}}\) & 9.1 \\ YLB15 & 67.78 \(\pm\) 0.22 \({}^{\text{b}}\) & 1.73 \(\pm\) 0.04 \({}^{\text{c}}\) & 26.13 \(\pm\) 0.59 \({}^{\text{b}}\) & 12.3 \\ YLB20 & 66.68 \(\pm\) 0.39 \({}^{\text{c}}\) & 2.17 \(\pm\) 0.05 \({}^{\text{b}}\) & 26.78 \(\pm\) 0.27 \({}^{\text{b}}\) & 13.3 \\ YLB25 & 65.23 \(\pm\) 0.24 \({}^{\text{d}}\) & 3.07 \(\pm\) 0.05 \({}^{\text{a}}\) & 29.17 \(\pm\) 0.11 \({}^{\text{a}}\) & 21.3 \\ \hline NLB10 & 65.62 \(\pm\) 0.05 \({}^{\text{cd}}\) & 0.79 \(\pm\) 0.06 \({}^{\text{ef}}\) & 21.52 \(\pm\) 0.29 \({}^{\text{d}}\) & 8.7 \\ NLB15 & 62.62 \(\pm\) 0.31 \({}^{\text{fg}}\) & 1.28 \(\pm\) 0.03 \({}^{\text{d}}\) & 25.98 \(\pm\) 0.19 \({}^{\text{b}}\) & 14.2 \\ NLB20 & 60.90 \(\pm\) 0.06 \({}^{\text{h}}\) & 1.62 \(\pm\) 0.03 \({}^{\text{c}}\) & 26.78 \(\pm\) 0.76 \({}^{\text{b}}\) & 15.9 \\ NLB25 & 60.23 \(\pm\) 0.17 \({}^{\text{i}}\) & 2.32 \(\pm\) 0.15 \({}^{\text{b}}\) & 29.36 \(\pm\) 0.50 \({}^{\text{a}}\) & 18.4 \\ \hline \hline \end{tabular}  
* We—wheat flour; GP—grass pea flour; YL—yellow lupine flour; NL—arrow-leaf lupine flour; 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 yellow lupine flour; NLB10-NLB25—bread with 10 to 15, 20, and 25% of narrow-leaf lupine flour. The values designated by the different letters \({}^{\text{A}-\text{D}}\), or \({}^{\text{a}+\text{i}}\) were significantly different (\(p<0.05\)).  
\end{table} 
Table 5: Color of raw materials, control, and enriched bread samples. The chemical composition of the control bread (CB) was as follows: total protein content of 11.45% DM, total ash content of 0.87% DM, fiber content of 1.90% DM, fat content of 1.29% DM, and carbohydrate content of 84.49% DM (Table 5). The moisture of the bread samples was between 37.1 and 38.2%. With an increase in the level of addition of flours from legume seeds, the total protein content, total ash content, crude fiber, and fat content increased significantly, while the carbohydrate content decreased compared to the control sample. This resulted in an increase in the nutritional value of the bread. Broad with the addition of flours from legume seeds can be a good source of complete protein mainly composed of albums and globulins [41; 54]. The protein content in the bread with 25% levels of GP, YL, and NL was as follows: 16.04% DM (GPB25), 16.89% DM (YLB25), and 20.00% DM (NLB25).