Effect of the mixture of oleaster (<i>E. angustifolia</i> L.) and black cumin (<i>Nigella sativa</i>) flours as functional compounds on the quality characteristics of toast bread

The present study was conducted to evaluate the addition of a mixture oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on quality characteristics toast bread. concentration OL BC (1:1 w/w ratio) 0 (T1), 1.5% (T2), 2% (T3), 2.5% (T4) total flour content. bread samples containing had more protein content (8.49%–9.65%) than control (6.81%; p < .05). highest phenolic compounds DPPH free radical scavenging capacity were observed in T4 T3 samples, respectively. decreased brightness, yellowness, chroma increased redness compared control. mixed influenced bread's hardness chewiness. Adding calcium (467.65–600.41 ppm) (363.9 ppm; created compact texture samples. In sensory evaluation, there not significant difference between overall acceptability (p > Finally, it is recommended utilize improve its nutritional properties.