Development and Characterization of Multigrain Pan Bread Prepared Using Quinoa, Lupin, and Fenugreek Seeds with Yellow Maize as a Gluten-Free Diet

Table 1

Recipe of different blends pan bread.

Compositions	Quinoa	Germinated sweet lupin	Germinated fenugreek	Yellow maize
Control	90	—	—	10
Blend (1)	80	5	5	10
Blend (2)	70	10	10	10
Blend (3)	60	15	15	10
Blend (4)	50	20	20	10