Table 2.

Composition of quinoa flour flatbreads fortified with various fruit and vegetable peels and mushroom powders (5 or 10%).

	Additive Level	Quinoa Flour (g)	Salt, g	Peel, g	Water (mL)
Quinoa Flour Flatbread		100	0.80	-	100
Quinoa Flour Flatbread with Added:
Organic Valencia Orange Peel	5%	95	0.80	5	108
	10%	90	0.80	10	112
Nonorganic Red Delicious Apple Peel	5%	95	0.80	5	104
	10%	90	0.80	10	104
Organic Fuji Apple	5%	95	0.80	5	100
	10%	90	0.80	10	100
Nonorganic Fuji Apple	5%	95	0.80	5	100
	10%	90	0.80	10	100
Organic Red Cherry Tomato Peel	5%	95	0.80	5	100
	10%	90	0.80	10
Cherub Red Cherry Tomato Peel	5%	95	0.80	5	104
	10%	90	0.80	10	108
Zima Organic Orange Cherry Tomato Peel	5%		0.80
	10%		0.80
Organic Garnet Yams	5%	95	0.80	5	100
	10%	90	0.80	10	112
Purple Sweet Potato Yam Peel	5%	95	0.80	5	104
	10%	90	0.80	10	108
Pepino Melon (Egg Plant) Flesh Powder	5%	95	0.80	5	108
	10%	90	0.80	10	116
Reishi mushroom	5%	95	0.80	5	104
	10%	90	0.80	10	108
Turkey Tail mushroom	5%	95	0.80	5	104
	10%	90	0.80	10	108
Lion’s Mane mushroom	5%	95	0.80	5	104
	10%	90	0.80	10	108

Quinoa flatbreads were cooked for 2.5 min (1.25 min each side) at 195 °C. Each type of flatbread was prepared in triplicate.