Nutritional characteristics and sensory aspects of pan bread fortified with different quantities of Chlorella vulgaris powder

• CVP demonstrates a remarkable nutritional profile, characterized by high protein (53.65%). • The addition of CVP into bread formulations significantly enhances the protein, fat, fiber, and ash contents. • The sensory evaluation of developed bread samples with the inclusion of CVP at levels of 2–6% indicates a high overall acceptability among consumers. The current study aimed to investigate the influence of integrating different quantities of chlorella vulgaris powder (CVP) on the nutritional characteristics and sensory aspects of pan bread. The proximate composition, functional characteristics, total phenolics, total flavonoids, and DPPH radical scavenging of CVP were compared to wheat flour. The chemical composition, amino acid profile, physical properties, and sensory attributes of the developed bread samples were assessed. CVP demonstrates a remarkable nutritional profile, characterized by high protein (53.65%), substantial fat (13.25%), and dietary fiber (9.26%), alongside a notable ash content (9.76%). This composition not only enhances its value as a nutritional supplement but also contributes to its superior functional properties compared to traditional wheat flour. The comparison of total phenolics, flavonoids, and free radical scavenging activity between CVP and wheat flour reveals significant differences, with CVP exhibiting 10.41, 22.30 and 5.75 folds higher levels, respectively. The addition of CVP into bread formulations significantly enhances the protein, fat, fiber, and ash contents without adversely affecting the bread's specific volume at substitution levels up to 6%. The incorporation of CVP into bread recipes enhances their essential amino acid profile, particularly lysine, although it still does not meet the FAO/WHO/UNU recommended levels. A 10% addition of CVP increased lysine content from 1.9 g to 2.28 g per 100 g of protein, yet this remains below the target of 5.2. The sensory evaluation of developed bread samples with the inclusion of CVP at levels of 2–6% indicates a high overall acceptability among consumers.