Table 3.

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

	Additive Level	Wheat Flour (g)	Salt (g)	Peel (g)	Water (mL)
Whole-Wheat Flour Flatbread		100	0.80	-	90
Wheat Flour Flatbread with Added:
Organic Valencia Orange Peel	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Organic Naval Orange Peel	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Nonorganic Mandarin Orange Peel	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Nonorganic Red Delicious Apple Peel	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Organic Fuji Apple Peel	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Nonorganic Fuji Apple	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Organic Red Cherry Tomato Peel	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Organic Garnet Yams	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Purple Sweet Potato Yams	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Pepino Melon Flesh Powder	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Organic Galia Melon	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Nonorganic Galia Melon	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Reishi mushroom	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Turkey Tail mushroom	5%	100	0.84	5	94.5
	10%	100	0.88	10	99
Lion’s Mane mushroom	5%	100	0.84	5	94.5
	10%	100	0.88	10	99

Whole-wheat flatbreads were cooked for 2 min (1 min each side) at 195 °C. Each flatbread was prepared in triplicate.